Volume 12, Issue 4 (2021)                   JMBS 2021, 12(4): 110-127 | Back to browse issues page

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Ataollahi H, Larypoor M, Sadri M. Comparison of extraction, optimization and purification of Lentinan in Fruiting body and Mycelium of Lentinula edodes. JMBS 2021; 12 (4) :110-127
URL: http://biot.modares.ac.ir/article-22-49177-en.html
1- Department of Biological Sciences, Faculty of Biological Science, Islamic Azad University, North Tehran Branch,Tehran, Iran.
2- Department of Biotechnology, Faculty of Biological Science, Islamic Azad University, North Tehran Branch,Tehran, Iran. , m.larypoor@iau-tnb.ac.ir
3- Department of Biological Sciences, Faculity of Chemistry and chemical Engineering, Malek Ashtar University, Tehran, Iran.
Abstract:   (1730 Views)
       Lentinula edodes(Shitake) is one of the most popular species of edible/medicinal fungus due to its high content of protein, polysaccharide and unique aroma, which is ranked second in the world in terms of cultivation and consumption. Today, its effective compounds are used as adjunctive therapy along with chemical treatments. In this study, the culture medium, acidity and optimum growth temperature of Lentinula edodes (TMU340) mycelium were determined. Mycelium, fruiting body and whole fungi were lyophilized and the wet to dry weight ratio was obtained; Lentinan was extracted using hot water at 60°C, degassing by Sevage method and precipitation with pure ethanol at 4°C and purified by Ion exchange chromatography. Lentinan concentration was obtained by phenol-sulfuric acid test. Results, Optimum conditions including PDA and PDB media, 25°C and pH, 5.5 were determined. The wet to dry weight ratio was 10 to 1 in all samples. Lentinan concentrations after extraction and purification were 0.243, 0.103 and 0.148 mg/ml, respectively. As a result, this fungus can be useful in the production of a variety of metabolites and natural compounds without side effects such as Lentinan polysaccharide as a factor in boosting the immune system.
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Article Type: Original Research | Subject: Microbial biotechnology
Received: 2021/01/14 | Accepted: 2021/09/4 | Published: 2022/11/28

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