Submerged Fermentation Of Mycelia, Purification And Characterization Of Polysaccharides From Mycelia And Sclerotia Of Pleurotus Tuber-regium

The optimal conditions for submerged fermentation culture of Pleurotus tuber-regium and the nutrition components of mycelia were explored. The extraction, purification, physicochemical characterization and stair configuration of polysaccharides from mycelia and sclerotia of P. tuber- regium were also studied. The acute toxicity and immuno functions of the polysaccharides also been examined.The research established the suitable fermentative conditions of the mycelia growth of P.tuber-regium. High level of crude proteins, total carbohydrates, reduced sugar ,fatty acids and minerals in the mycelia has been tested. The total amino acid is as high as 10.81% involving 4.73% of essential amino acid.The crude aqueous-solution polysaccharides were extracted by hot-water. Two main fractions mp-1,mp-2 were obtained from mycelia and three main fractions sp-1, sp-2, sp-3 were obtained from sclerotia after eluting from DE-52 and Sephadex G -200 columns chromatography, HPLC , specific optical rotation and agarose gel electrophoresis showed that the five fractions were homogeneous.The physicochemical characterization and stair configuration of mp-1, mp-2, sp-1, sp-2,sp-3 were analyzed with HPLC,TLC,GC,UV,IR and NMR et al. The results are showed as follows:mp-1: [α]²⁵(H₂O) =+23.72°,Mw=17.0372 kDa,total sugar 88.40%,sugar constituents (in a molar ratio):Ara:Rha:Fuc:Fru:Gla:Glc:Man(0.27:5.57:1.98:63.86:10.17:100:28.07), main chain: [β-Glc(1-6)-Fru]_n-[α-Gla(1-6)-β-Rha(1-3)-β-Man(1-4)]_m,involved some other glycosyl residues and maybe some branch chain.mp-2: [α]25(H2O) =+27.55°,Mw=13.7909 kDa,total sugar 96.36%,sugar constitu-ents(in a molar ratio) :Ara:Rha:Fuc:Xyl:Fru:Gla:Glc:GaA(1. 11:0.57:1.66:0.26:8.93:2.37: 100:0.94) ,main chain: [β-Glc(1-6)-Fru]_n-[α-Rha(1-6)]_m , involved some other glycosyl residues and maybe some branch chain.sp-1: [α]²⁵(H₂O) =+11.16°,Mw=16.9610 kDa,total sugar 98.69%,sugar constituents (in amolarratio):Ara:Fuc:Fru:Gla:Glc:Man(1.91:3.81:58.67:4.32:100:14.40),main chain: [β-Glc(1-6)-Fru]_n-[α- Glc(1-6)]_m, involved some other glycosyl residues and maybe some...