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Enhanced Exopolysaccharide Yield and Antioxidant Activities of Schizophyllum commune Fermented Products by the Addition of Radix Puerariae

Summary

This research explored how adding a traditional Chinese medicine called Radix Puerariae could improve the production and benefits of a valuable fungal compound. The findings show this combination creates a more potent antioxidant product with potential health applications. Impacts on everyday life: – Could lead to more affordable natural antioxidant supplements – May help develop better anti-aging skincare products – Potential for new natural food preservatives – Could improve production of medicines for cancer treatment – Demonstrates how combining traditional medicine with modern biotechnology can create enhanced health products

Background

Schizophyllan (SPG) is a polysaccharide produced by Schizophyllum commune that has shown promise in vaccines, anticancer therapies, cosmetics, and food preservation. However, long fermentation times and limited production rates have restricted its industrial production and commercialization. Radix Puerariae (RP), a traditional Chinese medicine rich in isoflavones and antioxidants, has potential as a fermentation additive to improve SPG yields and enhance bioactivity.

Objective

To optimize fermentation conditions for enhanced exopolysaccharide production from S. commune using Radix Puerariae as an additive, and to evaluate the antioxidant activities and bioactive compounds in the fermented products.

Results

The optimal fermentation conditions were: pH 5.40, RP 12.80 g/L, and inoculum size 10.0%, yielding 8.41 mg/mL of exopolysaccharides. The addition of RP significantly improved antioxidant activities, with ORAC and FRAP values increasing by 11.56-fold and 14.69-fold respectively compared to control. LC-MS analysis identified 25 unique bioactive compounds in the RP-supplemented fermentation products, including phenolics, acids, and flavonoids.

Conclusion

The addition of Radix Puerariae enhanced both the yield of schizophyllan and the antioxidant activity of S. commune fermented products without affecting the polysaccharide structure. The fermentation products showed significant correlation between phenolic compounds, flavonoids and antioxidant activity, suggesting potential applications in food, cosmetics and pharmaceutical industries.
  • Published in:RSC Advances,
  • Study Type:Laboratory Research,
  • Source: 10.1039/d1ra06314f
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