Optimization Of Submerged Culture Conditions For Tricholoma Matsutake With Uv-irradiation And Bioactivity Of Polysaccharides

Tricholoma matsutake, also known as truffles, pine Tan, pine-mushroom, is Basidiomycotina, layer Basidiomycetes, Agaricales, Tricholomataceae and Trichololma. Its fruiting bodies Possessed of hypertrophy, pleasant aroma and very pleasant tasty. It has a high nutritional value and medicinal value, According to the literatures, Tricholoma matsutake can help to improve the health, to nourish kidney and tonic yang, to improve gastrointestine, to regulate the flow of qi to eliminate phlegm, and deworming. Modern medicine study demonstrate that Tricholoma matsutake also possesses of effete of therapy for diabetes and inhibition of cancer cell proliferation. It is named as "King of mushroom" by Japanese.In this thesis, the strain of Tricholoma matsutake was treated with UV-irradiation, then the strains which grew rapidly and abundantly were screened. Comparing with their mycelial growth speeds and myceliumiomass, then the strans which grew more rapidly than primal strains. And20seconds of UV-irradiation, the death rate was up to76%. The appropriate liquid culture conditions of Tricholoma matsutake were studied in this paper. The results showed that:the appropriate temperature is25℃, shaking liquid rate140ml/500ml, inoculation rate is10%~15%, initial pH is pH5~6, shaking rate is180r/min, Mycelium biomass was up to2.05g/100ml. The antioxidant effects of Tricholoma matsutake Polysaccharides were studied in vitro by different testing systems, which included DPPH radical, The result showed that Tricholoma matsutake Polysaccharides had certain antioxidant activities. In a certain range of concentration, with the increase of concentration, the antioxidant activity increased gradually, and the dose-effect relationship. Experiments show that, when the polysaccharide concentration was0.8mg/ml, mushroom polysaccharide on hydrogen peroxide free radical release (OH) removal rate as high as70.57%. Applying it to study health food antioxidant, can reduce free radicals on the body can damage or mutation, has good development prospects.