Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (6): 1245-1255.DOI: 10.3969/j.issn.1004-1524.20230204
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Optimization and antioxidant activity of liquid medium of extracellular polysaccharides from Sanghuangporus sanghuang JM-1
CAO Naixin1,2(
), LUO Yanglan1,*(), YAN Yong1, XIE Xiuchao2, ZHANG Wenlong1
- 1. Microbiology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
2. School of Biological Science and Technology, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China
-
Received:2023-02-22Online:2024-06-25Published:2024-07-02
CLC Number:
Cite this article
CAO Naixin, LUO Yanglan, YAN Yong, XIE Xiuchao, ZHANG Wenlong. Optimization and antioxidant activity of liquid medium of extracellular polysaccharides from Sanghuangporus sanghuang JM-1[J]. Acta Agriculturae Zhejiangensis, 2024, 36(6): 1245-1255.
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Table 1 Factors and levels of Plackett-Burman design
| 因素 Factor | 不同编码水平的实际添加量 Addition amount under different coding levels | |
|---|---|---|
| -1 | 1 | |
| (A)玉米粉Cornmeal/(g·L-1) | 10 | 20 |
| (B)葡萄糖Glucose/(g·L-1) | 5 | 10 |
| (C)蛋白胨Peptone/(g·L-1) | 3 | 5 |
| (D)维生素B1 Vitamin B1/(mg·L-1) | 10 | 15 |
| (E)KH2PO4/(g·L-1) | 3 | 5 |
| (F)MgSO4·7H2O/(g·L-1) | 3 | 5 |
Table 1 Factors and levels of Plackett-Burman design
| 因素 Factor | 不同编码水平的实际添加量 Addition amount under different coding levels | |
|---|---|---|
| -1 | 1 | |
| (A)玉米粉Cornmeal/(g·L-1) | 10 | 20 |
| (B)葡萄糖Glucose/(g·L-1) | 5 | 10 |
| (C)蛋白胨Peptone/(g·L-1) | 3 | 5 |
| (D)维生素B1 Vitamin B1/(mg·L-1) | 10 | 15 |
| (E)KH2PO4/(g·L-1) | 3 | 5 |
| (F)MgSO4·7H2O/(g·L-1) | 3 | 5 |
Table 2 Factors and levels of response surface experiment
| 因素 Factor | 不同编码水平的实际添加量 Addition amount under different coding levels | ||
|---|---|---|---|
| -1 | 0 | 1 | |
| (A)玉米粉Cornmeal/(g·L-1) | 5.0 | 7.5 | 10.0 |
| (B)葡萄糖Glucose/(g·L-1) | 12.5 | 15.0 | 17.5 |
| (C)蛋白胨Peptone/(g·L-1) | 5.0 | 5.5 | 6.0 |
Table 2 Factors and levels of response surface experiment
| 因素 Factor | 不同编码水平的实际添加量 Addition amount under different coding levels | ||
|---|---|---|---|
| -1 | 0 | 1 | |
| (A)玉米粉Cornmeal/(g·L-1) | 5.0 | 7.5 | 10.0 |
| (B)葡萄糖Glucose/(g·L-1) | 12.5 | 15.0 | 17.5 |
| (C)蛋白胨Peptone/(g·L-1) | 5.0 | 5.5 | 6.0 |
Fig.1 Morphological characteristics of JM-1 strain
Fig.1 Morphological characteristics of JM-1 strain
Fig.2 Phylogenetic tree of strain JM-1 based on ITS sequences
Fig.2 Phylogenetic tree of strain JM-1 based on ITS sequences
Fig.3 Effect of carbon sources on extracellular polysaccharide content Bars marked without the same letters indicate significant difference at P<0.05. The same as below.
Fig.3 Effect of carbon sources on extracellular polysaccharide content Bars marked without the same letters indicate significant difference at P<0.05. The same as below.
Fig.4 Effect of nitrogen sources on extracellular polysaccharide content
Fig.4 Effect of nitrogen sources on extracellular polysaccharide content
Fig.5 Effect of growth factors on extracellular polysaccharide content
Fig.5 Effect of growth factors on extracellular polysaccharide content
Fig.6 Effect of inorganic salts on extracellular polysaccharide content
Fig.6 Effect of inorganic salts on extracellular polysaccharide content
Table 3 Design and results of Plackett-Burman experiment
| 序号 No. | 各因素的编码水平Coding level of factors | 胞外多糖含量 Extracellular polysaccharide content/(g·L-1) | |||||
|---|---|---|---|---|---|---|---|
| A | B | C | D | E | F | ||
| 1 | 1 | -1 | 1 | -1 | -1 | -1 | 4.449 |
| 2 | 1 | 1 | -1 | 1 | -1 | -1 | 4.827 |
| 3 | -1 | 1 | 1 | -1 | 1 | -1 | 5.486 |
| 4 | 1 | -1 | 1 | 1 | -1 | 1 | 4.385 |
| 5 | 1 | 1 | -1 | 1 | 1 | -1 | 3.964 |
| 6 | 1 | 1 | 1 | -1 | 1 | 1 | 4.934 |
| 7 | -1 | 1 | 1 | 1 | -1 | 1 | 5.538 |
| 8 | -1 | -1 | 1 | 1 | 1 | -1 | 4.781 |
| 9 | -1 | -1 | -1 | 1 | 1 | 1 | 4.278 |
| 10 | 1 | -1 | -1 | -1 | 1 | 1 | 3.906 |
| 11 | -1 | 1 | -1 | -1 | -1 | 1 | 4.956 |
| 12 | -1 | -1 | -1 | -1 | -1 | -1 | 4.230 |
Table 3 Design and results of Plackett-Burman experiment
| 序号 No. | 各因素的编码水平Coding level of factors | 胞外多糖含量 Extracellular polysaccharide content/(g·L-1) | |||||
|---|---|---|---|---|---|---|---|
| A | B | C | D | E | F | ||
| 1 | 1 | -1 | 1 | -1 | -1 | -1 | 4.449 |
| 2 | 1 | 1 | -1 | 1 | -1 | -1 | 4.827 |
| 3 | -1 | 1 | 1 | -1 | 1 | -1 | 5.486 |
| 4 | 1 | -1 | 1 | 1 | -1 | 1 | 4.385 |
| 5 | 1 | 1 | -1 | 1 | 1 | -1 | 3.964 |
| 6 | 1 | 1 | 1 | -1 | 1 | 1 | 4.934 |
| 7 | -1 | 1 | 1 | 1 | -1 | 1 | 5.538 |
| 8 | -1 | -1 | 1 | 1 | 1 | -1 | 4.781 |
| 9 | -1 | -1 | -1 | 1 | 1 | 1 | 4.278 |
| 10 | 1 | -1 | -1 | -1 | 1 | 1 | 3.906 |
| 11 | -1 | 1 | -1 | -1 | -1 | 1 | 4.956 |
| 12 | -1 | -1 | -1 | -1 | -1 | -1 | 4.230 |
Table 4 Analysis of Plackett-Burman experiment results
| 项 Term | 效应 Effect | 系数 Coefficient | 系数标准误 Standard error of coefficient | t值 t value | P值 P value |
|---|---|---|---|---|---|
| 常量Constant | — | 4.644 5 | 0.0719 | 64.62 | <0.001 |
| A | -0.467 3 | -0.233 7 | 0.0719 | -3.25 | 0.023 |
| B | 0.612 7 | 0.306 3 | 0.0719 | 4.26 | 0.008 |
| C | 0.568 7 | 0.284 3 | 0.0719 | 3.96 | 0.011 |
| D | -0.031 3 | -0.0157 | 0.0719 | -0.22 | 0.836 |
| E | -0.172 7 | -0.086 3 | 0.0719 | -1.20 | 0.283 |
| F | 0.043 3 | 0.021 7 | 0.0719 | 0.30 | 0.775 |
Table 4 Analysis of Plackett-Burman experiment results
| 项 Term | 效应 Effect | 系数 Coefficient | 系数标准误 Standard error of coefficient | t值 t value | P值 P value |
|---|---|---|---|---|---|
| 常量Constant | — | 4.644 5 | 0.0719 | 64.62 | <0.001 |
| A | -0.467 3 | -0.233 7 | 0.0719 | -3.25 | 0.023 |
| B | 0.612 7 | 0.306 3 | 0.0719 | 4.26 | 0.008 |
| C | 0.568 7 | 0.284 3 | 0.0719 | 3.96 | 0.011 |
| D | -0.031 3 | -0.0157 | 0.0719 | -0.22 | 0.836 |
| E | -0.172 7 | -0.086 3 | 0.0719 | -1.20 | 0.283 |
| F | 0.043 3 | 0.021 7 | 0.0719 | 0.30 | 0.775 |
Table 5 Design and results of the steepest ascent test g·L-1
| 序号 No. | 添加量Addition amount | 胞外多糖含量 Extracellular polysaccharide content | ||
|---|---|---|---|---|
| 玉米粉 Cornmeal | 葡萄糖 Glucose | 蛋白胨 Peptone | ||
| 1 | 15.0 | 7.5 | 4.0 | 4.788 |
| 2 | 12.5 | 10.0 | 4.5 | 4.972 |
| 3 | 10.0 | 12.5 | 5.0 | 5.623 |
| 4 | 7.5 | 15.0 | 5.5 | 5.861 |
| 5 | 5.0 | 17.5 | 6.0 | 5.309 |
| 6 | 2.5 | 20.0 | 6.5 | 4.834 |
Table 5 Design and results of the steepest ascent test g·L-1
| 序号 No. | 添加量Addition amount | 胞外多糖含量 Extracellular polysaccharide content | ||
|---|---|---|---|---|
| 玉米粉 Cornmeal | 葡萄糖 Glucose | 蛋白胨 Peptone | ||
| 1 | 15.0 | 7.5 | 4.0 | 4.788 |
| 2 | 12.5 | 10.0 | 4.5 | 4.972 |
| 3 | 10.0 | 12.5 | 5.0 | 5.623 |
| 4 | 7.5 | 15.0 | 5.5 | 5.861 |
| 5 | 5.0 | 17.5 | 6.0 | 5.309 |
| 6 | 2.5 | 20.0 | 6.5 | 4.834 |
Table 6 Design and results of response surface test
| 试验号 Test No. | 各因素的编码水平 Coding levels of factors | 胞外多糖含量 Extracellular polysaccharide content/(g·L-1) | ||
|---|---|---|---|---|
| A | B | C | ||
| 1 | -1 | -1 | 0 | 5.632 |
| 2 | 1 | -1 | 0 | 5.591 |
| 3 | -1 | 1 | 0 | 5.932 |
| 4 | 1 | 1 | 0 | 5.684 |
| 5 | -1 | 0 | -1 | 5.589 |
| 6 | 1 | 0 | -1 | 5.603 |
| 7 | -1 | 0 | 1 | 5.875 |
| 8 | 1 | 0 | 1 | 5.635 |
| 9 | 0 | -1 | -1 | 5.568 |
| 10 | 0 | 1 | -1 | 5.681 |
| 11 | 0 | -1 | 1 | 5.654 |
| 12 | 0 | 1 | 1 | 5.815 |
| 13 | 0 | 0 | 0 | 5.907 |
| 14 | 0 | 0 | 0 | 5.888 |
| 15 | 0 | 0 | 0 | 5.876 |
| 16 | 0 | 0 | 0 | 5.852 |
| 17 | 0 | 0 | 0 | 5.859 |
Table 6 Design and results of response surface test
| 试验号 Test No. | 各因素的编码水平 Coding levels of factors | 胞外多糖含量 Extracellular polysaccharide content/(g·L-1) | ||
|---|---|---|---|---|
| A | B | C | ||
| 1 | -1 | -1 | 0 | 5.632 |
| 2 | 1 | -1 | 0 | 5.591 |
| 3 | -1 | 1 | 0 | 5.932 |
| 4 | 1 | 1 | 0 | 5.684 |
| 5 | -1 | 0 | -1 | 5.589 |
| 6 | 1 | 0 | -1 | 5.603 |
| 7 | -1 | 0 | 1 | 5.875 |
| 8 | 1 | 0 | 1 | 5.635 |
| 9 | 0 | -1 | -1 | 5.568 |
| 10 | 0 | 1 | -1 | 5.681 |
| 11 | 0 | -1 | 1 | 5.654 |
| 12 | 0 | 1 | 1 | 5.815 |
| 13 | 0 | 0 | 0 | 5.907 |
| 14 | 0 | 0 | 0 | 5.888 |
| 15 | 0 | 0 | 0 | 5.876 |
| 16 | 0 | 0 | 0 | 5.852 |
| 17 | 0 | 0 | 0 | 5.859 |
Fig.7 Response surface plots of different factors
Fig.7 Response surface plots of different factors
Fig.8 Total antioxidant capacity of extracellular polysaccharides
Fig.8 Total antioxidant capacity of extracellular polysaccharides
Fig.9 DPPH free radical scavenging ability of extracellular polysaccharides
Fig.9 DPPH free radical scavenging ability of extracellular polysaccharides
Fig.10 Hydroxyl radical scavenging ability of extracellular polysaccharides
Fig.10 Hydroxyl radical scavenging ability of extracellular polysaccharides
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