バイオプロセシングとバイオテクノロジーのジャーナル

Effect of Chinese Herb Extract on the Formation of Triterpenoids in Shake-Flask Cultures of Antrodia cinnamomea

Abstract

Te-Wei Ma, Ning-Ju Yang and Fan-Chiang Yang

Antrodia cinnamomea is a well-known medicinal mushroom producing potent bioactive triterpenoids; it only grows in Taiwan. Its anti-tumor activity remains the focus of current research on triterpenoids. However, a main drawback of producing mycelia by submerged cultures is the rather low levels of triterpenoid produced. In this research, different kinds of Chinese herb water extracts were added into the media to study their effects on the formation of triterpenoids of A. cinnamomea in the thin stillage submerged cultures. Astragalus water extract was the most effective for enhancing triterpenoids production. With an addition of Astragalus water extract of 2% (v/v), the content and concentration of triterpenoids were 10.36 mg/g DW and 85.28 mg/L, respectively, which were 3-fold and 5-fold higher than the control, respectively, on the 21th day. The results reveal that although the addition of Chinese herb water extract lengthens the exponential phase and reduces the specific growth rate, the production rate of biomass, intracellular polysaccharide (IPS) and triterpenoids were still significantly enhanced. Moreover, this study also demonstrates the feasibility of reusing thin stillage for the mycelia culture of A. cinnamomea.