Production of Anti-Complementary Exopolysaccharides from Submerged Culture of Flammulina velutipes

Kwang-Soon Shin1, Kwang-Won Yu2, Hyun-Kyung Lee1, Ho Lee1, Won-Dai Cho3 and Hyung-Joo Suh4*

Department of Food Science and Biotechnology, Kyonggi University, Suwon, Kyonggi-do 443–760, Korea

2Divison of Food and Biotechnology, Chungju National University, Jeungpyeong-gun, Chungbuk 368–701, Korea
3Agricultural Cooperative College, Kyonggi 142–7070, Korea
4Department of Food and Nutrition, Korea University, 1 Jeongneung-dong, Sungbuk-ku, Seoul 136–703, Korea

Article history:

Received May 29, 2006
Accepted January 26, 2007

Key words:

anti-complementary, exopolysaccharides, submerged culture, bioreactor, Flammulina velutipes


Seven species of basidiomycetes have been investigated for anti-complementary activity in hot water extracts and ethanol soluble fractions. Since Flammulina velutipes had the most potent activity, culture conditions for its mycelial growth were optimized to increase the production efficiency of anti-complementary exopolysaccharides. The optimal medium composition was (in g/L): galactose 15, sodium nitrate 5, glutamic acid 3, KH2PO4 2.5 and MgSO4 · 7H2O 0.6. Optimal production of anti-complementary activity was achieved at pH=3.5–5.5 and 25 °C. With these optimal medium and culture conditions, mycelial dry mass was maximized at 3.17 mg/mL after 6 days of cultivation in a 5-liter stirred-tank bioreactor, without pH control. The anti-complementary activity of exopolysaccharides increased sharply after 4 days of cultivation, and showed a high level at 5–6 days of cultivation. A periodate-labile carbohydrate moiety played a leading role in the anti-complementary activity exhibited by exopolysaccharide produced from F. velutipes. Results of tests on the anti-complementary activity in the absence of Ca2+ and immunoelectrophoresis indicated that the mode of complement activation by exopolysaccharide from F. velutipes is via both the classical and alternative pathways and that the activation degree is almost the same in each pathway.


*Corresponding author:           This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++82 2 940 2853
                                               ++82 2 941 7825