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.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.31 |
| Page(s) | 111-114 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Ganoderma lucidum, polysaccharide, Lingzhi, Enzyme, Optimizing Extraction
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| [7] | Nguyen Tuan Anh, Tran Thu Huong, Nguyen Thi Phuong Ha. 2007. Survey on the conditions to extract the bioactive components from Lingzhi (Garnoderma lucidum Karst.). The proceeding of the 4th Organics Chemistry Conference of Science and Technology in Vietnam. |
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| [10] | Wang Y. Y, Khoo K. H, Chen S. T, Lin C. C, Wong C. H, Lin C. H. 2002. Studies on the immunomodulating and antitumor activities of Ganoderma lucidum (Reishi) polysaccharides: Functional and proteomic analyses of a fucose-containing glycoprotein fraction responsible for the activities. Bioorg Med Chem..10:1057–62. |
APA Style
Dam Sao Mai, Tu Thai Binh, Than Thi Ut Xi, Nguyen Thi Ngoc Tram, Ngo Ke Suong. (2015). Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method. Journal of Food and Nutrition Sciences, 3(1-2), 111-114. https://doi.org/10.11648/j.jfns.s.2015030102.31
ACS Style
Dam Sao Mai; Tu Thai Binh; Than Thi Ut Xi; Nguyen Thi Ngoc Tram; Ngo Ke Suong. Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method. J. Food Nutr. Sci. 2015, 3(1-2), 111-114. doi: 10.11648/j.jfns.s.2015030102.31
AMA Style
Dam Sao Mai, Tu Thai Binh, Than Thi Ut Xi, Nguyen Thi Ngoc Tram, Ngo Ke Suong. Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method. J Food Nutr Sci. 2015;3(1-2):111-114. doi: 10.11648/j.jfns.s.2015030102.31
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Download@article{10.11648/j.jfns.s.2015030102.31,
author = {Dam Sao Mai and Tu Thai Binh and Than Thi Ut Xi and Nguyen Thi Ngoc Tram and Ngo Ke Suong},
title = {Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {111-114},
doi = {10.11648/j.jfns.s.2015030102.31},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.31},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.31},
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.},
year = {2015}
}
TY - JOUR T1 - Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method AU - Dam Sao Mai AU - Tu Thai Binh AU - Than Thi Ut Xi AU - Nguyen Thi Ngoc Tram AU - Ngo Ke Suong Y1 - 2015/01/29 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.31 DO - 10.11648/j.jfns.s.2015030102.31 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 111 EP - 114 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.31 AB - 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. VL - 3 IS - 1-2 ER -
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