牛樟芝菌種保存與皿培出菇研究探討

林禹彤

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牛樟芝菌種保存與皿培出菇研究探討

Studies on Screening Culture and Dish Culture of Antrodia cinnamomea

林禹彤 , Masters　　Advisor：曾耀銘;劉炳嵐　　

繁體中文

出菇；菌種保存；三萜類；多醣體；牛樟芝；葡萄柚； Fruiting ； Triterpenoids ； Polysaccharides ； Antrodia cinnamomea ； Screening culture ； Grapefruit

Abstract │ Reference (41) │ Altmetrics

Abstract 〈TOP〉

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Antrodia cinnamomea, have host specificity and unique fungi in Taiwan. The separation of technology can be seen Antioxidant ingredients, including: polysaccharides, triterpenes, superoxide dismutase enzymes, adenosine, vitamins, trace elements, sterols and lignin. Many studies have confirmed that A. cinnamomea is rich in polysaccharides and triterpenoids that have medicinal effects in anti-cancer, anti-inflammation, antihypertensive and anti-oxidation. Thus, most studies were focused on polysaccharides and triterpenes. Finally, A. cinnamomea is more suitable for preservation of diced fungi. Due to the supplying limitation of camphor wood, the only source of growing fruiting body of A. cinnamomea, this research attempted to use the different medium to testing the possibility of fruiting of A. cinnamomea in a dish culture. The culture medium was prepared by using the formula medium and recycled wood flour. Selected bioactive components were analyzed by HPLC. After culture, it was found that the optimum concentration of malt extract was 4% and the optimal concentration of brown sugar was 1%. Using recycled wood flour medium by adding grapefruit powder culture had better effects on the growth and bioactive components production, The optimum concentration of grapefruit powder was 0.5%.

Reference ( 41 ) 〈TOP〉

1. Chang T.T., Chou W.N “Antrodia cinnamomea sp. nov. on Cinnamomum kanehirai in Taiwan”. Mycological Research. 99, 756-758 (1995).
連結：
2. Chang T.T., Chou W.N “Antrodia cinnamomea reconsidered and A.salmonea sp. nov. on Cunninghamia konishii in Taiwan”. Botanical Bulletin of Academia Sinica. 45, 347-52 (2004).
連結：
3. Cheng J.J., Chao C.H., Chang P.C., Lu M.K., “Studies on anti-inflammatory activity of sulfated polysaccharides from cultivated fungi Antrodia cinnamomea”. Food Hydrocolloids. 53, 37-45 (2016).
連結：
4. Chiang C.C., Chiang B.H., “Processing characteristics of submerged fermentation of Antrodia cinnamomea in airlift bioreactor”. Biochemical Engineering Journal. 73, 65-71 (2013).
連結：
5. Chou M.C., Chang R., Hung Y.H., Chen Y.C., Chiu C.H., “Antrodia camphorate ameliorates high-fat-diet induce hepatic steatosis via improving lipid metabolism and antioxidative status”. Journal of Functional Foods. 5, 1317-1325 (2013).
連結：

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