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Comparison of Nutritional and Medicinal Ingredients Between Ganoderma leucocontextum and G. lucidum

文献类型： 外文期刊

作者： Wang, Peng 1 ; Fang, Fei 1 ; Yao, Chunxin 2 ; Teng, Qian 1 ; Tian, Guoting 2 ; Hong, Linhai 1 ; Bin, Yalan 1 ; Liu, Qinghong 1 ;

作者机构： 1.China Agr Univ, Coll Hort, Dept Vegetables, Beijing 100193, Peoples R China

2.Yunnan Acad Agr Sci, Biotechnol & Genet Germplasm Resources Res Inst, Kunming 650205, Peoples R China

关键词： white Lingzhi; Lingzhi; Chinese traditional medicine

期刊名称：AGRONOMY-BASEL （ 影响因子：3.4； 五年影响因子：3.8 ）

ISSN：

年卷期： 2024 年 14 卷 11 期

页码：

收录情况： SCI

摘要： The genus Ganoderma is a widely used medicinal fungus in East Asia. The main medicinal components are triterpenoids, polyphenols, and polysaccharides. Bitterness is an important commercial trait for Ganoderma. White Lingzhi (G. leucocontextum) is less bitter. But the characteristics of its nutritional and medicinal ingredients are still unclear, which undoubtedly limits its commercialization. In this study, the medicinal ingredients of Lingzhi and white Lingzhi were extracted and quantified. The structure and antioxidant activities of purified polysaccharides were determined. At the same time, their nutritional differences were compared. White Lingzhi contains more medicinal ingredients and its polysaccharide is more active. The higher protein content may be one of the reasons for weaker bitterness in white Lingzhi. The nutritional and medicinal traits of white Lingzhi were described for the first time in this study, which provides fundamental knowledge to support the development of white Lingzhi.

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