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Effect of the main ingredients of Rhizoma gastrodiae on mycelial biomass and exopolysaccharide productions by submerged culture of Grifola frondosa
Author(s) -
Wu CaiYun,
Wu TianXiang
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12831
Subject(s) - grifola frondosa , gastrodin , mycelium , chemistry , traditional medicine , food science , elicitor , botany , biology , chromatography , medicine , biochemistry , mushroom , gene
Summary Various concentrations of the main ingredients of Rhizoma gastrodiae including gastrodin ( GA ) and p ‐hydroxybenzyl alcohol ( HA ) as well as p ‐hydroxylbenzaldehyde ( HBA ) were separately added into the cultural medium of Grifola frondosa in submerged culture. The results showed that the additive concentration of gastrodin from 0.10 to 0.35 g L −1 , p ‐hydroxybenzyl alcohol from 0.05 to 0.30 g L −1 and p ‐hydroxylbenzaldehyde from 0.05 to 0.30 g L −1 can significantly promote the EPS production by submerged culture of G. frondosa ( P < 0.05). Among them, the addition of p ‐hydroxylbenzaldehyde at 0.15 g L −1 exhibited the best results, and the EPS productions reached 2.2511 ± 0.0378 g L −1 , with an increase of 45.03% compared with the control (without additives). Furthermore, all of the additives had an effective stimulatory effect on mycelial biomass. In addition, there is an important and novel breakthrough that p ‐hydroxylbenzaldehyde was more effective than R. gastrodiae extract on increasing the EPS productions.