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《Food Science》 2008-05
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Study on Polysaccharides Produced by Solid and Liquid Fermentation of Armillariella tabescens and Its Dispelling Alcohol Effects

LING Qing-zhi1,2,YUAN Huai-bo2,WANG Ni-na2,WEI Zhao-jun2(1.Zhejiang Pharmaceutical College,Ningbo 315100,China;2.School of Biotecnology and Food Engineering,Hefei University of Technology,Hefei 230009,China)  
Polysaccharides produced by solid and liquid fermentation of Armillariella tabescens were investigated simultaneously.The polysaccharides were extract by heat extraction and freezing,their contents were assayed with phenol-sulfate method,and the dispelling alcohol effects of the polysaccharides on mouse were studied.It was found out that the polysaccharide content produced by solid fermentation reached maximum after 62 days;the polysaccharide content produced by liquid fermentation for 5 days was higher than for 8 days;Both the high-dose and low-dose Armillariella tabescens polysaccharides groups could significantly prolong mouse's tolerant time to alcohol(p0.05),superior to the positive control group.The resut showed that Armillariella tabescens polysaccharides could inhibit the effects of alcohol.
【Fund】: 安徽省科技厅重点科研计划项目(07020303041)
【CateGory Index】: TS201.3
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