Journal
FOOD CHEMISTRY
Volume 155, Issue -, Pages 50-56Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.01.037
Keywords
Soybean curd residue; Ganoderma lucidum; Polysaccharide; Ultrasonic assisted extraction; Antioxidant activities; Immunomodulation activities
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A crude Ganoderma lucidum polysaccharide (GLPL) was extracted from fermented soybean curd residue by ultrasonic assisted extraction. The optimal extraction conditions were 30 min at 80 degrees C with 80 W and water to solid ratio of 10, and with this method 115.47 +/- 2.95 mg/g of GLPL yield was obtained. Additionally, the antioxidant and immunomodulatory activities of GLPL were investigated. The results showed that GLPL exhibited strong antioxidant effects, which included scavenging activities against DPPH radicals, hydrogen oxide and ABTS radicals with IC50 values of 0.23, 0.48 and 0.69 mg/mL, respectively. For immunomodulatory activities, GLPL was shown to strongly stimulate the proliferation of macrophages (158.02 +/- 13.12%), the production of nitric oxide and phagocytosis (21.16 +/- 1.65 mu M), and, at 40.00 mu g/mL, protected macrophage from Doxorubicin (DOX) (0.16 +/- 0.003). (C) 2014 Elsevier Ltd. All rights reserved.
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