ARTP Mutagenesis to Improve Mycelial Polysaccharide Production of Grifola frondosa Using a Mixture of Wheat Bran and Rice Bran as Substrate

Weimin Liu,Xiaoming Yang,Jingkun Yan,Hao Zhang,Kwame Attafuah Ampofo,Haile Ma,Juan Wu,Zhencheng Wei,Tao Wang,Fengjie Cui,Weiwei Yang,Yu Cheng,Liuqing Yang,Biao Yuan

doi:10.1155/2021/6110743

Weimin Liu, Xiaoming Yang + Show 12 more

Open Access

https://doi.org/10.1155/2021/6110743

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Abstract

Mycelial polysaccharides from Grifola frondosa have shown potential for the prevention of chronic diseases. Atmospheric and room temperature plasma (ARTP) technology was used to enhance the ability of G. frondosa to efficiently utilize a mixture of rice bran and wheat bran in the production of mycelial polysaccharides. The ARTP-mutant G. frondosa GFA2 had an improved growth rate of 6.0 mm/d and polysaccharide yield of 2.65 g/L and showed stable genetic characteristics. Uniform design experiments showed that polysaccharide yield could be increased to 5.90 g/L using the optimized conditions of 10.0 g/L rice bran and 110.0 g/L wheat bran while omitting KH2PO4 and MgSO4·7H2O. Gas chromatography demonstrated that GFA2 polysaccharides were composed of the monosaccharides rhamnose, arabinose, fucose, xylose, mannose, glucose, and galactose. This study provides an effective strategy for improving polysaccharide production in edible fungi while proposing the added-value utilization of rice and wheat brans.

Highlights

Grifola frondosa (G. frondosa) is a widely used medicinal and edible fungus in China, Japan, and Korea, having good texture, delicious taste, and excellent aroma [1]
G. frondosa polysaccharides can be obtained from submerged culture broth or cultivated fruiting bodies
The mycelial polysaccharides extracted by Zhao et al from G. frondosa submerged culture could block EV71 virus replication and has certain antiviral activity [9]

Summary

Introduction

Grifola frondosa (G. frondosa) is a widely used medicinal and edible fungus in China, Japan, and Korea, having good texture, delicious taste, and excellent aroma [1]. Over the past three decades, many studies have shown that G. frondosa’s main functional components are polysaccharides. It has potential applications in the prevention of chronic diseases due to its antioxidative [2], immunoregulation [3, 4], antitumor [5, 6], antivirus [7], and blood glucose and lipid regulating bioactivities [8]. G. frondosa polysaccharides can be obtained from submerged culture broth or cultivated fruiting bodies. Guo et al extracted polysaccharides from G. frondosa fruiting body that could be used as a potential functional food component for the prevention and treatment of hyperglycemia and hyperlipidemia [10].

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