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Study on Submerged Fermentation of Tremella aurantialba Based on Inhibition of Non-Enzymatic Glycosylation
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    Abstract:

    The non-enzymatic glycosylation reaction is one of main factors causing diabetes complications,therefore inhibition of non-enzymatic glycosylation reaction become an effective way to control the complications of diabetes.In this study,the inhibitory rate by Tremella aurantialba culture broth was enhanced by the optimization of medium composition and culture conditions.The culture medium optimized by orthogonal experiments was(g/L):glucose 10,peptone 5,corn cob powder 20,wheat bran 15,CoCl2 0.5,MnSO40.5.The optimized culture conditions were 25 ℃,initial pH of 6.5,150 mL medium in 500 mL flask and 10% inoculums.After optimization,the inhibitory rate of non-enzymatic glycosylation reaction achieved 89.74%.The T.aurantialba culture broth was purified and the main components were analyzed.The result indicated that both polysaccharide and small molecular weight in culture broth were responsible for the inhibition.

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ZHENG Jun-li, TAO Guan-jun, PENG Lin, DING Zhong-yang, GU Zheng-hua, ZHANG Liang, SHI Gui-yang. Study on Submerged Fermentation of Tremella aurantialba Based on Inhibition of Non-Enzymatic Glycosylation[J]. Journal of Food Science and Biotechnology,2013,32(8):861-867.

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History
  • Received:January 22,2012
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  • Online: October 28,2013
  • Published: August 25,2013
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