New Polysaccharide Compounds Derived from Submerged Culture of Ganoderma lucidum and Lycium barbarum 

Keliang Yan1, Wen Zhang1, Hongbo Yu1, Hongxun Wang2 and Xiaoyu Zhang1*

1College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, PR China

2College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, PR China

Article history:

Received February 8, 2009
Accepted July 14, 2009

Key words:

Ganoderma lucidum, Lycium barbarum, polysaccharide compounds, free radical scavenging activity


Lycium barbarum and Ganoderma lucidum, highly valued Chinese medicinal fruit and mushroom, have attracted more and more attention because of the antitumour activities they have shown, and polysaccharides are considered their most important functional constituent. Forming new compounds of L. barbarum polysaccharides, isolated from dried L. barbarum fruits, and G. lucidum polysaccharides, derived from a submerged culture of G. lucidum, has been investigated in this paper. Our data illustrate that two polysaccharide compounds, fermented polysaccharides and mixed polysaccharides, at the appropriate ratio and concentration have stronger free radical scavenging ability than the single polysaccharide. Ion exchange chromatography and high-performance liquid chromatography (HPLC) analyses indicated that the components of the new polysaccharide compounds had changed compared to those of the single polysaccharide. In addition, similar fractions were shared with the two polysaccharide compounds. Hence, the findings demonstrate that these new polysaccharide compounds might have stronger bioactivity than a single polysaccharide and could be obtained more easily by fermentation.


*Corresponding author: 
                                               ++86 27 8779 2128

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300

QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information