Main active components of Inonotus obliquus during fermentation
LIANG Jiaqi1,2, CHEN Jiang2, WANG Lanying1*, ZHAO Jing2*, LI Shaoping2
1(School of Pharmacy and Food Science, Zhuhai College, Jilin University, Zhuhai 519041, China) 2(The State Key Laboratory for Quality Research in Chinese Medicine (University of Macau), Macao 999078, China)
Abstract: The accumulation and metabolism of polysaccharides, triterpene, and sterols during submerged fermentation of Inonotus obliquus were studied. Their contents were detected by phenol-sulfuric acid method and high performance thin layer chromatography (HPTLC), and their antioxidant activities were detected by DPPH and vanillin sulfate coloration method. The results showed that prolonged fermentation increased the biomass, and the components of triterpenes and sterols in mycelium were similar to that of the fruiting body. Besides, the contents of polysaccharides, triterpene, and sterols increased first and then decreased during fermentation. Additionally, antioxidative triterpenoids were found to present in the mycelium but not in fruiting bodies. This experiment provides a reference for industrial production of I. obliquus.