Optimization of Bioprocess Extraction of Poria cocos Polysaccharide (PCP) with Aspergillus niger β-Glucanase and the Evaluation of PCP Antioxidant Property.

Peng Wu,Shiming Li,Hongyuan Tan,Weixin Wang,Ting Hu,Jianfeng Zhan

doi:10.3390/molecules25245930

Abstract

Poria cocos mushroom is widely used as a food and an herb in East Asian and other countries due to its high nutritional value. Research has demonstrated that Poria cocos polysaccharides (PCP) are the major bioactives and possess antioxidation, anti-inflammation, immunoregulation, and other health promoting properties. However, the efficient preparation of PCP has been a challenge, particularly in large scale for industry. Herein, we investigated the biotransformation of PCP from Poria cocos, catalyzed by β-glucanase from Aspergillus niger and focused on optimizing the most four influencing parameters: Temperature, time, pH, and enzyme dosage in this study. After numerous optimizations with the assistance of response surface optimization methodology, we have established that the optimal conditions for the biotransformation PCP preparation were as following: Enzymolysis temperature 60 °C, time 120 min, pH 5.0 and enzyme dose 20 mL. Under these conditions, the extraction yield of PCP reached as high as 12.8%. In addition, the antioxidant activities of PCP were evaluated by reducing power assay and 1,1-diphenyl-2-picryl-hydrazyl, superoxide anion, and hydroxyl radicals scavenging assays. Resulting data showed that PCP presented outstanding antioxidant capacity. Thus, these findings indicate that PCP could be produced as a natural antioxidant for further development.

Highlights

IntroductionPoria cocos (P. cocos), called Fu-Ling in Chinese, is widely used as a food or food supplement and an herb medicine in china and other East Asian countries due to its health promoting effects [1,2,3]
Poria cocos (P. cocos), called Fu-Ling in Chinese, is widely used as a food or food supplement and an herb medicine in china and other East Asian countries due to its health promoting effects [1,2,3].The countries that produce P. cocos were Japan, North Korea, North America, Australia, and China
We aimed to explore an optimized enzymatic process that is both efficient and affordable to be potentially used in large scale extraction of Poria cocos polysaccharides (PCP) from P. cocos, and to detect the antioxidant property of isolated PCP as a preliminary quality control

Summary

Introduction

Poria cocos (P. cocos), called Fu-Ling in Chinese, is widely used as a food or food supplement and an herb medicine in china and other East Asian countries due to its health promoting effects [1,2,3]. The countries that produce P. cocos were Japan, North Korea, North America, Australia, and China. P. cocos have various constituents, including polysaccharides [5], triterpenes, steroids [6,7], and small molecular constituents [8]. Polysaccharide is the main active ingredients and accounts for approximately 93% of dry sclerotia of P. cocos [5,9]. Studies in recent years have demonstrated that polysaccharides from P. cocos (PCP) possess various biological

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