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Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis XY

Xinyan Ge1, Weiwei Huang1, Xiaoqi Xu2

  • 1State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.

International Journal of Biological Macromolecules
|January 10, 2020
PubMed

Insights

This study optimized conditions to yield enhanced Tremella fuciformis polysaccharide (TFPB) from a novel fungus. The purified TFPB exhibits significant antioxidant activity, suggesting its potential in food and medicine.

Area of Science:

  • Biotechnology
  • Food Science
  • Mycology

Background:

  • Tremella fuciformis polysaccharide (TFP) is a valuable bioactive compound used in food and medicine.
  • A novel strain, Tremella fuciformis XY, was isolated for polysaccharide production.

Purpose of the Study:

  • To optimize fermentation conditions for producing macromolecule polysaccharides (TFPB) from Tremella fuciformis XY.
  • To characterize the structure and antioxidant properties of the produced TFPB.

Main Methods:

  • Optimized fermentation parameters including pH, temperature, and liquid volume.
  • Purified TFPB using DEAE column chromatography.
  • Analyzed TFPB structure via methylation, infrared spectroscopy, and NMR.
  • Assessed antioxidant activity through reactive oxygen and hydroxyl radical scavenging assays.

Main Results:

  • Optimal fermentation conditions (pH 6.0, 26°C, 80 mL in 500 mL flask) increased TFPB yield by 59.05% to 9.05 g/L.
  • Purified TFPB has a molecular weight of 1.14 × 10^3 kDa and a specific monosaccharide composition.
  • Structural analysis revealed key glycosidic linkage types.
  • TFPB demonstrated significant scavenging activity against reactive oxygen and hydroxyl radicals.

Conclusions:

  • Optimized fermentation significantly enhances TFPB yield from the novel Tremella fuciformis XY strain.
  • The characterized TFPB possesses notable antioxidant properties, validating its potential applications.
Keywords:
Antioxidant activityFermentation optimizationStructure characterizationTremella fuciformis polysaccharide

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