Purification, structural characterization and in vitro antioxidant activity of a novel polysaccharide from Boshuzhi

A novel polysaccharide, designated GCPB-1b, was obtained from the alkaline extract of the submerged fermentation culturing mycelium powder of Boshuzhi, Ganoderma capense. This polysaccharide was purified by ion-exchange and gel-permeation column chromatography and is a glucan (MW 2847Da). GCPB-1b has a specific optical rotation of [α]D(25)=+154° (c 1.0, H2O). Based on monosaccharide analysis, partial acid hydrolysis, periodic acid oxidation-Smith degradation, methylation analysis, Fourier transform-infrared spectroscopy (FT-IR), gas chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) spectroscopy, the backbone of GCPB-1b was composed of (1→4)-linked-α-d-glucose residues and (1→4,6)-linked-α-d-glucose residues. Furthermore, GCPB-1b had 1-diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging ability (EC50 3.23μM) according to antioxidant activity tests which was greater than other antioxidants. These data suggest that GCPB-1b holds promise as an anti-aging functional food.