Preparation，Chemical Analysis and Biological Activity of Polysaccharides from Fermented Tremella aurantialba

Abstract:

The study aimed to investigate chemical constituents and biological activities of the polysaccharides from Tremella aurantialba. The polysaccharides were first produced by liquid fermentation. Then the content of total sugar，monosaccharide composition，molecular weight and the type of glycosidic bonds were analyzed by the phenol-sulfuric acid method，GC-MS，GPC and FTIR，respectively. In addition，antioxidant and hypoglycemic activities were investigated. Results showed that the content of total sugar and the molecular weight of the polysaccharides were 85.85% and 1.4×104 g/mol. The monosaccharides primarily included mannose，glucose and galactose and the backbone of the polysaccharides was connected with β-glucosidic bonds. In vitro antioxidant activities such as the reduction capacity，DPPH and hydroxyl scavenging activities were observed and the polysaccharides also significantly reduced the blood glucose of diabetic mice induced by alloxan.