Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method

Abstract

Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.