外源茉莉酸甲酯对灵芝多糖及灵芝酸含量的影响

Effect of exogenous methyl jasmonate on contents of polysaccharide and acid of ganoderma lucidum

[目的]探寻外源茉莉酸甲酯对灵芝多糖及灵芝酸含量的影响。[方法]用含有不同浓度的茉莉酸甲酯在不同的发酵时间对液体培养基中的灵芝进行诱导培养。[结果]在发酵培养的第4天,添加外源茉莉酸甲酯浓度为50μmol·L^(-1)时,灵芝菌丝体和菌液中灵芝多糖含量最高,菌丝体中灵芝多糖含量为398.98mg·g^(-1),是对照的1.83倍;菌液中的灵芝多糖含量为4.20g·L^(-1),是对照的1.56倍。添加外源茉莉酸甲酯浓度为100μmol·L^(-1)时,灵芝菌丝体及菌液中灵芝酸含量最多,灵芝菌丝体中灵芝酸为50.02 mg·g^(-1),是对照的1.93倍;菌液中灵芝酸含量为7.10mg·L^(-1),是对照的2.21倍。[结论]说明外源茉莉酸甲酯能够有效的促进灵芝多糖和灵芝酸的合成。

[Objective]The study aimed to determine the effect of adding exogenous methyl jasmonate on contents of polysaccharide and acid of ganoderma lucidum in liquid culture.[Methods]The contents of polysaccharide and acid of G.lucidumin culture medium and mycelium were determined by adding different concentrations of exogenous methyl jasmonate on different fermentation days.[Results]The G.lucidumpolysaccharide contents were the highest in culture solution adding 50μmol·L^-1 on the fourth day,with 398.98mg·g^-1 in mycelium,and 7.57g·L^-1 in its culture medium,which were 2.82 and 6.56 times over that of blank control;The G.lucidumacid content was the highest in culture solution adding 100μmol·L^-1 on the fourth day,with 50.02mg·g^-1 in mycelium,and 7.10mg·L^-1 in its culture medium,which were 1.93 and 2.21 times over that of blank control.[Conclusion]The contents of polysaccharide and acid of G.lucidumcould be significantly increased by appropriately adding exogenous methyl jasmonate on the appropriate fermentation day.