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Article

Comparative Studies on Polysaccharides, Triterpenoids, and Essential Oil from Fermented Mycelia and Cultivated Sclerotium of a Medicinal and Edible Mushroom, Poria Cocos

1
School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
2
Taizhou Pharmaceutical High-Tech Industrial Park Management Committee, Taizhou 225309, China
3
Heilongjiang Provincial Institute for Food and Drug control, Harbin 150081, China
4
The Sixth Traditional Chinese medicines Factory, Zhongxin Pharmaceutical Group Ltd., Tianjin 300401, China
5
Joint Molecular Pharmacognosy laboratory of Shenyang Pharmacetical University and Dong A University, Shenyang 110016, China
*
Authors to whom correspondence should be addressed.
Molecules 2020, 25(6), 1269; https://doi.org/10.3390/molecules25061269
Received: 31 January 2020 / Revised: 22 February 2020 / Accepted: 27 February 2020 / Published: 11 March 2020
(This article belongs to the Special Issue Phytochemicals in Medicine and Food)
Poria cocos, an important medicinal and edible fungus, is well known in East Asia. The main active components are water-soluble polysaccharides (WPS) and triterpenoids. Due to the growing market demand, long cultivation period, and consumption of pine trunk during cultivation, alternative methods for producing P. cocos or its active components should be investigated. In this study, WPS, triterpenoids, monosaccharide composition, and essential oil in fermented mycelia and cultivated sclerotium were analyzed using UV spectrophotometry, HPLC, pre-column derivatization, and HS-GC/MS, respectively. Our results showed that the WPS and triterpenoids in mycelia are several times higher than those in sclerotium. Among the 62 compounds identified by HS-GC/MS analysis from the essential oil obtained from the fermentation media and a fresh external layer, the two main fragrances in common were linalool and methyl phenylacetate. Our results suggested that it is applicable to produce polysaccharides and triterpenoids by the fermentation of P. cocos, and a strategy to improve triterpenoid production in the fermentation process was proposed. View Full-Text
Keywords: Poria cocos; secondary metabolites; content determination; water-soluble polysaccharides; exopolysaccharides; fermented mycelia; triterpenoids; HS-GC/MS Poria cocos; secondary metabolites; content determination; water-soluble polysaccharides; exopolysaccharides; fermented mycelia; triterpenoids; HS-GC/MS
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MDPI and ACS Style

Wang, D.; Huang, C.; Zhao, Y.; Wang, L.; Yang, Y.; Wang, A.; Zhang, Y.; Hu, G.; Jia, J. Comparative Studies on Polysaccharides, Triterpenoids, and Essential Oil from Fermented Mycelia and Cultivated Sclerotium of a Medicinal and Edible Mushroom, Poria Cocos. Molecules 2020, 25, 1269. https://doi.org/10.3390/molecules25061269

AMA Style

Wang D, Huang C, Zhao Y, Wang L, Yang Y, Wang A, Zhang Y, Hu G, Jia J. Comparative Studies on Polysaccharides, Triterpenoids, and Essential Oil from Fermented Mycelia and Cultivated Sclerotium of a Medicinal and Edible Mushroom, Poria Cocos. Molecules. 2020; 25(6):1269. https://doi.org/10.3390/molecules25061269

Chicago/Turabian Style

Wang, Dongdong, Chonggui Huang, Ye Zhao, Lin Wang, Yongcheng Yang, Anhua Wang, Yang Zhang, Gaosheng Hu, and Jingming Jia. 2020. "Comparative Studies on Polysaccharides, Triterpenoids, and Essential Oil from Fermented Mycelia and Cultivated Sclerotium of a Medicinal and Edible Mushroom, Poria Cocos" Molecules 25, no. 6: 1269. https://doi.org/10.3390/molecules25061269

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