Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/10992
Title: Chemical properties and antioxidant activity of exopolysaccharides from mycelial culture of Cordyceps sinensis fungus Cs-HK1
Authors: Leung, PH
Zhao, S
Ho, KP
Wu, JY 
Keywords: Cordyceps sinensis
Exopolysaccharides
Ferric reducing ability
Mycelial culture
Polysaccharide-protein complex
Radical scavenging
Issue Date: 2009
Publisher: Elsevier
Source: Food chemistry, 2009, v. 114, no. 4, p. 1251-1256 How to cite?
Journal: Food chemistry 
Abstract: Exopolysaccharide (EPS) was produced in a mycelial liquid culture of the Cordyceps sinensis fungus, Cs-HK1, at a rate proportional to mycelial growth. The crude EPS isolated from the culture medium by ethanol precipitation contained 65-70% sugar and about 25% protein, suggesting that the EPS was composed of polysaccharide-protein complexes. It exhibited a wide molecular weight (MW) range from about 5 kDa to more than 200 kDa. The intrinsic viscosity as an index of average MW of EPS, increased during the period of rapid mycelial growth to 11.0 dL/g on day 5, and remained relatively stable between day 5 to day 8 (stationary growth period). Both infrared spectrometry of EPS and gas chromatography of acetylated EPS suggested that the EPS had a β-d-glucan backbone. The EPS showed moderate antioxidant activities with a Trolox equivalent antioxidant capacity of 35-40 μmol Trolox/g and a ferric reducing ability of plasma of 50-52 μmol Fe(II)/g.
URI: http://hdl.handle.net/10397/10992
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.10.081
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