Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa

doi:10.7506/spkx1002-6630-201806017

Abstract

Abstract: This study investigated the effect of exogenous addition of Rhizoma gastrodiae alcohol extract to the culture medium on the production of mycelial?biomass and extracellular laccase by Grifola frondosa in submerged culture. In addition, we identified the role of the key components of the extract, gastrodin (GA), p-hydroxylbenzaldehyde (HBA) and p-hydroxybenzyl alcohol (HA), in affecting the two parameters. These three compounds were quantified by high performance liquid chromatography (HPLC). It was revealed that the R. gastrodiae extract added at proper concentrations, as well as each of its key components at a concentration equivalent to 3 g/L R. gastrodiae extract, exerted a significant stimulating effect?on the growth of mycelial biomass and extracellular laccase activity. By supplementing 3 g/L R. gastrodiae extract to the medium, the maximum biomass and laccase activity of 10.03 g/L and 106.46 U/L, respectively were obtained, 1.62 and 7.41 times higher than those of the control group (P < 0.05), respectively. Both HA and HBA significantly promoted laccase activity and mycelial production. Compared with 3 g/L R. gastrodiae extract, the laccase activity and biomass of the experimental group containing HA increased by 10.25% and 9.17%, respectively. This experiment can provide evidence that R. gastrodiae extract and its purified components can promote fungal growth and laccase activity.

Key words: Rhizoma gastrodiae extract, Grifola frondosa, mycelia, laccase, key component

CLC Number:

Q936

LU Hongyun, WU Tianxiang, ZHONG Min, NIE Wenqiang. Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa[J]. FOOD SCIENCE, 2018, 39(6): 101-106.

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Effect of Rhizoma gastrodiae Extract and Its Three Main Components on Production of Laccase and Mycelial Biomass by Submerged Fermentation of Grifola frondosa

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