Comparative study of bio-functional profile and bioactivities of polysaccharides from Ganoderma lucidum and Ganoderma neo- japonicum

Although mushroom extracts are consumed as tea, comparative studies of the functional composition and bioactivities of Ganoderma species are limited. Herein, hot-water extracts of G. lucidum (GL) and G. neo-japonicum (GnJ) were obtained. The bio-functional composition, antioxidant, and antibacterial properties were compared. The extracts comprise comparable carbohydrate contents, but GL contains significantly higher (P < 0.05) protein and phenolic compounds, and lower flavonoids. FTIR confirmed polysaccharides; beta-glucans and mannose, protein, and fat as the main composition. Monosaccharides included glucose, galactose, and mannose. GL exhibited 403.9 +/- 4.8 FRAP value/1g, a maximum DPPH scavenging ability of 52.1% at 5 mg/mL, and 99.6% ABTS scavenging ability at 3 mg/mL. Whereas GnJ has a FRAP value of 181.113.5 and maximum scavenging of 27.9% on DPPH and 76.0% on ABTS at 5 mg/mL. The minimum inhibitory concentrations (MICs) of GL on Salmonella typhimurium TISTR 292, Salmonella Enteritidis KUB-S003, and Escherichia coli KUB-E010 were 1.25 mg/mL to 2.5 mg/mL, while GnJ MICs on the pathogens were 2.5 mg/mL to 5 mg/mL. SEM showed that both extracts acted by causing cell lysis and shrinkages of the cell walls of these pathogens. When compared to G. lucidum, G. neo- japonicum showed remarkable antibacterial and antioxidant properties.

Automated summary

This study compared the functional composition and bioactivities of Ganoderma lucidum and Ganoderma neo-japonicum and found that G. lucidum exhibited higher protein and phenolic compound content, as well as better antioxidant and antibacterial properties.