Optimization Of Preparation Conditions And Whitening Activity Of Fermentation Broth Of Ganoderma Lucidum

Ganoderma lucidum is a rare medicinal fungus with a long history of medicinal value in China.G.lucidum has complex pharmacological active ingredients and a wide range of applications,which has pharmacological effect and health functions including whitening,anti-aging.In recent years,there are more and more cosmetics focusing on the concept of G.lucidum in the cosmetics market,but the main functional components are water/alcohol extracts of G.lucidum fruit body.The raw materials of G.lucidum have many disadvantages,such as high production cost,long cycle,and susceptible to environmental factors.Therefore,in this study,we take G.lucidum as the material,and study the fermentation technology of the fruiting body,submerged fermentation and its process optimization,the stability of G.lucidum fermentation liquid,and the analysis of functional components,which provide theoretical basis and technical support for the development of natural cosmetics raw materials from G.lucidum and industrial scale production.The main results are summarized as follows:1.We carried out separate fermentation with Saccharomyces cerevisiae and Lactobacillus bulgaricus and complex fermentation with S.cerevisiae and L.bulgaricus on the fruiting bodies of G.lucidum,determined the whitening and antioxidant activity of G.lucidum fruiting body fermentation broth under different treatment conditions.The results showed that the fermentation broth of G.lucidum fruiting body compounded by S.cerevisiae and L.bulgaricus has the best whitening and antioxidant effects.After compound fermentation,the DPPH clearance rate was 40.5%,superoxide anion clearance rate was 20.96%(P <0.01),and tyrosinase inhibition rate was 42.4%(P <0.01),which is significantly higher than the water/alcohol extract of G.lucidum fruit body.2.We optimized the medium formula and fermentation conditions of the G.lucidum,and determined that the optimal medium formula was malt powder 2%,sucrose 1.72%,soybean meal powder 0.0214%,yeast extract 0.1%;the optimal culture conditions were: pH 5,30?,6 d.The stability of G.lucidum submerged fermentation broth was measured with the inhibition rate of tyrosinase as the index.The results showed that the G.lucidum fermentation broth to ultraviolet,high temperature,pH and repeated freezing and thawing conditions was insensitive,showing that its whitening activity has good stability.In addition,comparing the submerged fermentation broth of G.lucidum with the fermentation liquid with its fruiting bodies,the results confirmed that the whitening and antioxidant capacity of submerged fermentation broth were much better,and the tyrosinase inhibition rate,DPPH clearance rate,and superoxide anion clearance rate were up to 94.20%,70.50%,42.70%.Which was 2.22,1.74 and 2.04 times of the compound fermentation broth of fruiting bodies respectively(P <0.01).It can be seen that the submerged fermentation has better application potential for cosmetics market.3.LC-MS/MS was used to analyze various whitening-related components in the G.lucidum fermentation broth.The results showed that triterpenes and polysaccharides were significantly enriched in the G.lucidum fermentation broth,indicating that it has important significance for the whitening activity.The contents of total sugar and triterpene in the fermentation broth of G.lucidum fruit body were 8.6 mg/g and 5.7 mg/g respectively,while the contents of polysaccharide and triterpene in the submerged fermentation broth were 253.6 mg/g and 123.0 mg/g respectively,which was positively related to the inhibition rate of tyrosinase.It can be conclude that polysaccharides and triterpenes are the whitening functional components of the fermentation broth of G.lucidum.