IOP Conference Series: Earth and Environmental Science | 2021
A Comparative Study of Polysaccharides in Fruiting Bodies and Environmentally Friendly Fermentation Broth for Ecological Security Protection
Abstract
To provide theoretical and technical support for the broad application of fermentation polysaccharides by Fomes officinalis, the differences of polysaccharides extracted from fruiting bodies and fermentation broth of F. officinalis Ames were compared. Polysaccharide concentration was determined by the phonel-sulfate method, and monosaccharide compositions were analyzed by ion chromatography-integrated pulsed amperometric detector. Also, the antioxidant activities of the two samples were determined based on DPPH and hydroxyl radical scavenging oxidation experiments. The results indicated that polysaccharide contents of fruiting bodies and fermentation broth were 71.23% and 67.12%, respectively. The monosaccharide composition of fruiting body polysaccharide was glucose, galactose, mannose, and xylose from more to less, and that of fermentation polysaccharide was glucose, mannose, galactose, xylose, and arabinose. Both fruiting polysaccharide and fermentation polysaccharide are mainly composed of macromolecular polysaccharide, and the scavenging ability of hydroxyl radical is similar. The scavenging ability of DPPH radical of fermenting polysaccharides is higher than that of fruiting polysaccharides. Although there were some differences in polysaccharide contents, monosaccharide composition and molecular weight distribution between fruiting bodies and fermentation broth, the antioxidant activity of the two samples was similar.