Effect of culture media on the chemical and physical characteristics of polysaccharides isolated from Poria cocos mycelia
Effect of culture media on the chemical and physical characteristics of polysaccharides isolated from Poria cocos mycelia
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DOI：
10.1016/s0008-6215(03)00197-6
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发表时间：
2003-07-04
影响因子：
3.1
通讯作者：
Chen, LG
中科院分区：
文献类型：
--
作者：
Jin, Y;Zhang, L;Chen, LG
野生菌株茯苓的菌丝体在两种成分不同的培养基中培养：麸皮提取物或玉米浆，并分别命名为wb和we。通过 0.9% NaCl (PCM1)、热水 (PCM2)、0.5 M NaOH（PCM3-I 和 -II）和 88% 甲酸（PCM4-I 和 -II）依次从两个菌丝体中分离出六种多糖组分。它们的化学和物理特性通过红外光谱（IR）、气相色谱（GC）、C-13 NMR、光散射（LS）和粘度测定法测定。结果表明，wb-、wc-PCM1和PCM2是主要由α-D-葡萄糖、甘露糖和半乳糖组成的杂多糖，而wb-PCM3-I和wc-PCM3-I主要由(1 --> 3)-α-D-葡聚糖组成，wb-和wc-PCM3-II、PCM4-I和PCM4-II主要由(1 --> 3)-α-D-葡聚糖组成。 3)-β-D-葡聚糖。有趣的是，(1 --> 3) α-和 (1 --> 3)-β-D-葡聚糖共存于 0.5 M NaOH 级分中，并在用乙酸中和后分别分离成两个级分（PCM3-I 和 PCM3-II）。在含有玉米浆的培养基中培养的wc-PCM多糖含有相对较多的蛋白质。多糖组分也以无规卷曲（如PCM0和PCM1）和扩链（如PCM3）等构象存在，并且具有不同的分子量。此外，通过甲醇沉淀从两种培养基中分离的两种外多糖（wb-和wc-PCM0）的单糖组成也不同。 (C) 2003 Elsevier Science Ltd. 保留所有权利。
Mycelia of a wild strain Poria cocos were cultured in two media differing in one constituent: bran extract or corn steep liquor, and are designated as wb and we, respectively. Six polysaccharide fractions were isolated sequentially from the two mycelia by 0.9% NaCl (PCM1), hot water (PCM2), 0.5 M NaOH (PCM3-I and -II) and 88% formic acid (PCM4-I and -II). Their chemical and physical characteristics were determined by infrared spectroscopy (IR), gas chromatography (GC), C-13 NMR, light scattering (LS) and viscometry. The results indicated that wb-, wc-PCM1, and PCM2 were heteropolysaccharides mainly composed of alpha-D-ghlcose, mannose, and galactose, whereas wb-PCM3-I and wc-PCM3-I were mainly (1 --> 3)-alpha-D-glucans, and wb- and wc-PCM3-II, PCM4-I and PCM4-II were (1 --> 3)-beta-D-glucans. Interestingly, (1 --> 3) alpha- and (1 --> 3)-beta-D-glucans co-existed in the 0.5 M NaOH fraction and were separated individually into the two fractions (PCM3-I and PCM3-II) after neutralizing with acetic acid. The polysaccharides from wc-PCM cultured in media containing corn steep liquor contained relatively more protein. The polysaccharide fractions also existed in conformations including random coil (as in PCM0 and PCM1) and expanded chain (as in PCM3), and differed molecular mass. In addition, two exo-polysaccharides isolated from the two culture media by methanol precipitation (wb- and wc-PCM0) also differed in their monosaccharide composition. (C) 2003 Elsevier Science Ltd. All rights reserved.