灵芝液态发酵胞内外多糖结构特征及其活性研究进展  

Structural characteristics and biological activity of polysaccharides produced by liquid fermentation of Ganoderma:a review

作　　者：段语嫣 冯杰[1] 刘艳芳[1] 周帅[1] 唐传红[1] 刘利平 张劲松[1] DUAN Yuyan;FENG Jie;LIU Yanfang;ZHOU Shuai;TANG Chuanhong;LIU Liping;ZHANG Jingsong(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,National Engineering Research Center of Edible Fungi,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture and Rural Affairs,National Research and Development Center for Edible Fungi Processing,Shanghai 201403,China;College of Food Science&Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海市农业科学院食用菌研究所、国家食用菌工程技术研究中心、农业农村部南方食用菌资源利用重点实验室、国家食用菌加工技术研发分中心,上海201403 [2]上海海洋大学食品学院,上海201306

出　　处：《微生物学通报》2023年第6期2721-2737,共17页Microbiology China

基　　金：上海市现代农业产业技术体系项目(沪农科产字[2022]第9号);上海市农业科学院卓越团队建设计划(2022A-03)。

摘　　要：灵芝是一味传统的中药材,具有很高的药用价值,多糖是其主要的活性成分之一,可从其子实体、孢子粉、发酵菌丝体和胞外液中获得。近年来,从灵芝菌丝体和胞外液中发现的多糖越来越得到研究者们的关注。本文从发酵培养基成分及发酵条件对灵芝胞内外多糖的影响、灵芝胞内外多糖的结构、灵芝胞内外多糖生物活性3个方面进行综述,为发酵来源灵芝多糖的开发利用提供科学理论依据。Polysaccharides,a major group of active components in the medicinal Ganoderma spp.,are mainly extracted from the fruiting body,spore powder,and liquid submerged fermentation broth of mycelium and extracellular fluid.In recent years,polysaccharides extracted from the mycelia and extracellular fluid have attracted wide attention from scholars.In this paper,the effect of composition of fermentation medium and fermentation conditions on the intracellular and extracellular polysaccharides of Ganoderma spp.,and the structures and biological activities of the polysaccharides were reviewed,which could lay a theoretical basis for the development and utilization of the polysaccharides produced by liquid fermentation.

关 键 词：灵芝胞内外多糖 液态深层发酵 结构特征 生物活性 

分 类 号：S567.31[农业科学—中草药栽培]