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J Food Sci. 2013 Sep;78(9):H1470-5. doi: 10.1111/1750-3841.12226. Epub 2013 Aug 1.

Chemical properties of a polysaccharide purified from solid-state fermentation of Auricularia auricular and its biological activity as a hypolipidemic agent.

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College of Food Science, Fujian Agriculture and Forestry Univ. Fuzhou, Fujian 350002, China; Natl. Engineering Research Center of Juncao, Fuzhou, Fujian 350002, China.


A water-soluble crude polysaccharide was extracted by hot water from Auricularia auricular mycelium grown under solid-state fermentation (SSF). The crude polysaccharide was purified by DEAE Sephadex A-50 and Sephadex G-200 chromatography. Fourier transform infrared spectroscopy and nuclear magnetic resonance ((1) H NMR) spectroscopy were used to investigate the structure of the purified A. auricular polysaccharide (AAP-I) and revealed that it is α-glycosidically linked. After 14 and 28 days of AAP-I orally administered, the AAP-I significantly decreased the levels of total cholesterol, triglyceride, and low-density lipoprotein cholesterol in mice in which hyperlipidemia had been induced by a high fat diet (P < 0.05). The results revealed that AAP-I from SSF of A. auricular mycelium possesses potent hypolipidemic properties. The polysaccharide may be useful as a functional food additive and a hypolipidemic agent.


Auricularia auricula; chemical properties; hypolipidemic; polysaccharide; solid-state fermentation

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