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Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method

Received: 5 October 2014     Accepted: 28 October 2014     Published: 29 January 2015
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Abstract

Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.

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.2015030102.31
Page(s) 111-114
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, polysaccharide, Lingzhi, Enzyme, Optimizing Extraction

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] Hikino H, Konno C, Mirin Y, Hayashi T. 1985. Isolation and hypoglycemic activity of ganoderans A and B, glycans of Ganoderma lucidum fruit bodies. Planata Med. 4:339–40
[3] 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
[4] 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.
[5] Miyazaki T, Nishijima M. 1981. Studies on fungal polysaccharides. XXVII. Structural examination of a water-soluble, antitumor polysaccharide of Ganoderma lucidum. Chem Pharm Bull. 29:3611–16
[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.
[8] Tomoda M, Gonda R, Kasahara Y, Hikino H. 1986. Glycan structures of ganoderans B and C, hypoglycemic glycans of Ganoderma lucidum fruit bodies. Phytochemistry. 25:2817–20
[9] Wachtel-Galor S, Buswell J. A, Tomlinson B, Benzie I. F. F. 2004. Lingzhi polyphorous fungus. In: Herbal and Traditional Medicine: Molecular Aspects of Health. New York: Marcel Dekker Inc. pp. 179–228.
[10] 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.
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    Dam Sao Mai, Tu Thai Binh, Than Thi Ut Xi, Nguyen Thi Ngoc Tram, Ngo Ke Suong. (2015). Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method. Journal of Food and Nutrition Sciences, 3(1-2), 111-114. https://doi.org/10.11648/j.jfns.s.2015030102.31

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    ACS Style

    Dam Sao Mai; Tu Thai Binh; Than Thi Ut Xi; Nguyen Thi Ngoc Tram; Ngo Ke Suong. Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method. J. Food Nutr. Sci. 2015, 3(1-2), 111-114. doi: 10.11648/j.jfns.s.2015030102.31

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    AMA Style

    Dam Sao Mai, Tu Thai Binh, Than Thi Ut Xi, Nguyen Thi Ngoc Tram, Ngo Ke Suong. Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method. J Food Nutr Sci. 2015;3(1-2):111-114. doi: 10.11648/j.jfns.s.2015030102.31

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  • @article{10.11648/j.jfns.s.2015030102.31,
      author = {Dam Sao Mai and Tu Thai Binh and Than Thi Ut Xi and Nguyen Thi Ngoc Tram and Ngo Ke Suong},
      title = {Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {111-114},
      doi = {10.11648/j.jfns.s.2015030102.31},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.31},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.31},
      abstract = {Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method
    AU  - Dam Sao Mai
    AU  - Tu Thai Binh
    AU  - Than Thi Ut Xi
    AU  - Nguyen Thi Ngoc Tram
    AU  - Ngo Ke Suong
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    PY  - 2015
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    DO  - 10.11648/j.jfns.s.2015030102.31
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 111
    EP  - 114
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.31
    AB  - Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.
    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

  • Natural University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

  • Dong Nai University of Technology, Bien Hoa City, Dong Nai province, Vietnam

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