Large-scale submerged fermentation of Antrodia cinnamomea for anti-hepatoma activity
Date Issued
2009
Date
2009
Author(s)
Pan, Jih-Hung
Abstract
The scale up of submerged cultivation of Antrodia cinnamomea was carried out for manufacturing the fermentation product with anti-hepatoma activity. The fermentation process was optimized for different parameters at shake flask level to get products with high inhibition potency against Hep G2 hepatoma cells. Glucose and malt extract were found to be the best carbon and nitrogen source, respectively. The initial pH of 5.0 and an operating temperature of 22℃ were the best for a product with lowest IC50 value. Scale up of the fermentation process was achieved from 250 mL shake flask to 5 liter, 500 liter and 5 Ton fermenters. It was found that the cultivation time could be decreased from 8 weeks to 4 weeks when the scale of fermentation increased from 5 liter to 5 ton. HPLC analyses of mycelium extracts of different fermentation scales and cultivation times indicated that ergosterol could serve as a marker for the anti-hepatoma potency. It was further observed that reducing sugar content of the fermentation broth were correlated exponentially with the IC50 of the ethanolic extract of mycelium for hepatoma cells, and might be used as a indicator for monitoring the fermentation process.
Subjects
Antrodia cinnamomea
fermentation
hepatoma
Type
thesis
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