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Anthocyanin Extract from Lycium ruthenicum Enhanced Production of Biomass and Polysaccharides During Submerged Fermentation of Agaricus bitorquis (Quél.) Sacc. Chaidam

Summary

This research discovered that adding natural plant compounds called anthocyanins from Lycium ruthenicum (black goji) berries can significantly improve the growth and production of beneficial compounds from an edible mushroom species. The findings have several practical implications: • More efficient production of mushroom-derived compounds with potential health benefits • Lower production costs for mushroom-based supplements and functional foods • New ways to enhance natural compound extraction from mushrooms • Potential development of improved mushroom-based products • More sustainable and effective cultivation methods for medicinal mushrooms

Background

Agaricus bitorquis (Quél.) Sacc. Chaidam (ABSC) is a wild underground edible fungus naturally occurring in the Qaidam Basin, Qinghai Province, China. It contains high levels of proteins, minerals and bioactive compounds including polysaccharides which have demonstrated anti-hypoxia and anti-fatigue properties. Current extraction techniques result in poor yields, limiting its potential applications.

Objective

This study aimed to determine if supplementing the fermentation medium with anthocyanin extract from Lycium ruthenicum Murr. (LRM) could enhance exopolysaccharide (EPS) production during submerged fermentation of ABSC. The study also investigated the underlying mechanisms through enzyme activity analysis and transcriptomics.

Results

LRM anthocyanin crude extract at 0.06 mg/mL was most effective, increasing EPS content by 208.10% and mycelial biomass by 105.30% compared to control. The activity of key EPS synthesis enzymes was significantly increased. RNA-Seq analysis revealed 349 differentially expressed genes (93 up-regulated, 256 down-regulated), mostly related to carbohydrate metabolism and signal transduction.

Conclusion

LRM anthocyanins extract positively affected EPS production and mycelial biomass during ABSC fermentation. The study provides a novel strategy for improving EPS production and mycelial growth during ABSC liquid submerged fermentation through anthocyanin supplementation.
  • Published in:Bioprocess and Biosystems Engineering,
  • Study Type:Laboratory Research,
  • Source: 10.1007/s00449-021-02605-8
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