ArticleScientific reports2018
Assessment of Polysaccharides from Mycelia of genus Ganoderma by Mid-Infrared and Near-Infrared Spectroscopy.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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38 citing papers in PubMed.
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- Structure-function insights of natural Ganoderma polysaccharides: advances in biosynthesis and functional food applications.Natural products and bioprospecting · 2025Review
- Extraction Optimization and Bioactivity of Polysaccharides fromPharmaceuticals (Basel, Switzerland) · 2025Article
- Structural characteristics, sugar metabolizing enzyme activity and biological activity of Ganoderma lucidum polysaccharides at different growth stages.Scientific reports · 2025Article
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- Thermal degradation and flame spread characteristics of epoxy polymer composites incorporating mycelium.Scientific reports · 2023Article
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- Unveiling the Structural Characteristics and Bioactivities of the Polysaccharides Extracted from EndophyticMolecules (Basel, Switzerland) · 2023Article
- Study on the Structure and Bioactivity ofJournal of fungi (Basel, Switzerland) · 2023Article
- LC-ESI-MS phenolic contents assessment, antioxidant, and protective ability ofToxicology research · 2023Article
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6 authors.
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Abstract
Ganoderma lingzhi (G. lingzhi), G. sinense, G. applanatum, etc. belongs to the Ganoderma genus of polypore mushrooms which contain rich polysaccharides valuable for nutrition and positive medicinal effects. In order to evaluate polysaccharide content in Ganoderma mycelia obtained in the fermentation process quickly and accurately, in this work we employed infrared spectroscopy to examine different Ganoderma stains of samples from diversified sources. Through mid-infrared (mid-IR) spectroscopy, we could identify the most relevant spectral bands required for polysaccharide evaluation, and through near-infrared (NIR) spectroscopy, we could establish the quantification model for making satisfactory prediction of polysaccharide ingredient content. As such, we have achieved an effective and convenient approach to quantitative assessment of the total polysaccharides in Ganoderma mycelia but also demonstrated that infrared spectroscopy can be a powerful tool for quality control of Ganoderma polysaccharides obtained from industrial production.
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