Stropharia rugosoannulata is a straw rotting edible fungus that has developed rapidly in recent years.In the process of cultivation,key technologies have a huge impact on its yield.The key techniques for the cultivati...Stropharia rugosoannulata is a straw rotting edible fungus that has developed rapidly in recent years.In the process of cultivation,key technologies have a huge impact on its yield.The key techniques for the cultivation conditions and modes of S.rugosoannulata were summerized to promote the realization of stable and high yield of S.rugosoannulata.展开更多
An acidic extracellular polysaccharide(EPS)was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method.Sulfated derivative of EPS(S-EPS)was gained by chlorosulfonic acid-pyridine met...An acidic extracellular polysaccharide(EPS)was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method.Sulfated derivative of EPS(S-EPS)was gained by chlorosulfonic acid-pyridine method and the conditions were as follows:pyridine as the reaction solvent,temperature 80°C,and reaction time 90 min.The chemical structure and chain conformation of EPS and S-EPS were characterized by FT-IR,NMR and size exclusion chromatography(SEC)coupled with multi-angle laser light scattering(MALLS)detection.FT-IR spectra indicated the sulfated group was linked to the polymer.The EPS mainly consists of mannose,glucose and glucuronic acid,and the glycosidic bond type is mainly(1→4)-linked and(1→6)-linked.C6 and C2 were substituted by sulfate groups.The EPS was degraded into smaller molecular weight(Mw)polysaccharides with the larger molecular size(Rg)after sulfation and S-EPS has better hydrophilicity.Moreover,the sulfated derivative S-EPS was found to have a better scavenging ability on hydroxyl radicals than EPS.It proved that the chemical modification of S.rugosoannulata polysaccharides by sulfation effectively enhanced their antioxidant activity.展开更多
基金Matching Technology Ripening in Efficiency Cultivation of Stropharia rugosoannulata of JunCao Industrialization and Its Popularization and Application(Science and Technology Planning Project[2020]1Y073)the Key Technology Research of Strain Breeding and Propagation of Bulk Edible Mushroom and Technological Industrialization Demonstration in Guizhou(Momentous Project of Guizhou Province Science and Technology[2019]3007).
文摘Stropharia rugosoannulata is a straw rotting edible fungus that has developed rapidly in recent years.In the process of cultivation,key technologies have a huge impact on its yield.The key techniques for the cultivation conditions and modes of S.rugosoannulata were summerized to promote the realization of stable and high yield of S.rugosoannulata.
基金We gratefully acknowledge the financial supports from the Program for Innovative Research Team(in Science and Technology)at the University of Henan Province(20IRTSTHN022)Major Public Welfare Projects in Henan Province(201300110200).
文摘An acidic extracellular polysaccharide(EPS)was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method.Sulfated derivative of EPS(S-EPS)was gained by chlorosulfonic acid-pyridine method and the conditions were as follows:pyridine as the reaction solvent,temperature 80°C,and reaction time 90 min.The chemical structure and chain conformation of EPS and S-EPS were characterized by FT-IR,NMR and size exclusion chromatography(SEC)coupled with multi-angle laser light scattering(MALLS)detection.FT-IR spectra indicated the sulfated group was linked to the polymer.The EPS mainly consists of mannose,glucose and glucuronic acid,and the glycosidic bond type is mainly(1→4)-linked and(1→6)-linked.C6 and C2 were substituted by sulfate groups.The EPS was degraded into smaller molecular weight(Mw)polysaccharides with the larger molecular size(Rg)after sulfation and S-EPS has better hydrophilicity.Moreover,the sulfated derivative S-EPS was found to have a better scavenging ability on hydroxyl radicals than EPS.It proved that the chemical modification of S.rugosoannulata polysaccharides by sulfation effectively enhanced their antioxidant activity.
