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Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)

Received: 8 October 2014     Accepted: 30 October 2014     Published: 29 January 2015
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Abstract

Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.19
Page(s) 49-53
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Ganoderma Lucidum, Polysaccharides, Enzymatic, Microwave, Ultrasonic

References
[1] Bao X, Liu C, Fang J, Li X. 2001. Structural and immunological studies of a major polysaccharide from spores of Ganoderma lucidum (Fr.) Karst. Carbohydr Res. 332:67–74.
[2] Wang Y. Y, Khoo K. H, Chen S. T, Lin C. C, Wong C. H, Lin C. H. 2002. Studies on the immunomodulating and antitumor activities of Ganoderma lucidum (Reishi) polysaccharides: Functional and proteomic analyses of a fucose-containing glycoprotein fraction responsible for the activities. Bioorg Med Chem..10:1057–62.
[3] Lee K. M, Lee S. Y, Lee H. Y. 1999. Bistage control of pH for improving exopolysaccharide production from mycelia of Ganoderma lucidum in an air-lift fermentor. J Biosci Bioeng. 88:646–50.
[4] Chang S. T, Buswell J. 2008. A. Safety, quality control and regulational aspects relating to mushroom nutriceuticals. Proc. 6th Intl. Conf. Mushroom Biology and Mushroom Products. 188–95. GAMU Gmbh, Krefeld, Germany
[5] KV Harivaindaran, OPS Rebecca, S Chandran. 2008. Study of Optimal Temperature, pH and Stability of Dragon Fruit (Hylocereus polyrhizus). Pakistan Journal of Biological Sciences. Vol. 11: 2259-2263
[6] Nguyen Minh Tu. 2009. The process of bioactive extraction from Lingzhi. J. Scientist and Technology, Vietnam. Vol 47 (1)
[7] Nguyen Tuan Anh, Tran Thu Huong, Nguyen Thi Phuong Ha. 2007. Survey on the conditions to extract the bioactive components from Lingzhi (Garnoderma lucidum Karst.). The proceeding of the 4th Organics Chemistry Conference of Science and Technology in Vietnam.
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  • APA Style

    Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh. (2015). Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum). Journal of Food and Nutrition Sciences, 3(1-2), 49-53. https://doi.org/10.11648/j.jfns.s.2015030102.19

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    ACS Style

    Dam Sao Mai; Truong Thi Thuy An; Tu Thai Binh; Nguyen Dac Anh. Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum). J. Food Nutr. Sci. 2015, 3(1-2), 49-53. doi: 10.11648/j.jfns.s.2015030102.19

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    AMA Style

    Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh. Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum). J Food Nutr Sci. 2015;3(1-2):49-53. doi: 10.11648/j.jfns.s.2015030102.19

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  • @article{10.11648/j.jfns.s.2015030102.19,
      author = {Dam Sao Mai and Truong Thi Thuy An and Tu Thai Binh and Nguyen Dac Anh},
      title = {Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {49-53},
      doi = {10.11648/j.jfns.s.2015030102.19},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.19},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.19},
      abstract = {Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.},
     year = {2015}
    }
    

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    T1  - Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)
    AU  - Dam Sao Mai
    AU  - Truong Thi Thuy An
    AU  - Tu Thai Binh
    AU  - Nguyen Dac Anh
    Y1  - 2015/01/29
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    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.19
    AB  - Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.
    VL  - 3
    IS  - 1-2
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Author Information
  • Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

  • Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

  • Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

  • Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

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