FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 324-326.

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Study on Polysaccharides Produced by Solid and Liquid Fermentation of Armillariella tabescens and Its Dispelling Alcohol Effects

 LING  Qing-Zhi, YUAN  Huai-Bo, WANG  Ni-Na, WEI  Zhao-Jun   

  1. 1.Zhejiang Pharmaceutical College,Ningbo 315100,China;2.School of Biotecnology and Food Engineering,Hefei University of Technology
  • Online:2008-05-15 Published:2011-08-26

Abstract: Polysaccharides produced by solid and liquid fermentation of Armillariella tabescens were investigated simultaneously.The polysaccharides were extract by heat extraction and freezing,their contents were assayed with phenol-sulfate method,and the dispelling alcohol effects of the polysaccharides on mouse were studied.It was found out that the polysaccharide content produced by solid fermentation reached maximum after 62 days;the polysaccharide content produced by liquid fermentation for 5 days was higher than for 8 days;Both the high-dose and low-dose Armillariella tabescens polysaccharides groups could significantly prolong mouse’s tolerant time to alcohol(p<0.05),superior to the positive control group.The resut showed that Armillariella tabescens polysaccharides could inhibit the effects of alcohol.

Key words: Armillariella tabescens, fermentation, polysaccharides from Armillariella tabescens, dispellinga lcohol effect