Ganoderma Lucidum (Reishi Mushroom)

Reishi

Botanical name – Ganoderma lucidum

Chinese name -Ling Zhi (spirit mushroom)

The most famous of all the medicinal mushrooms with comprehensive benefits, Reishi’s wide-ranging health benefits are due to its combination of high polysaccharide (Beta D glucan) content and large number of triterpenoid compounds, over 130 of which have been identified, belonging primarily to two families: the ganoderic and lucidenic acids.

As the Polysaccharides (Beta D glucan) are highly water soluble but the triterpenes poorly water soluble, dual extraction is preferable to deliver high levels of both polysaccharides and triterpenes.



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Specification

No.

Related Products

Specification

Characteristics

Applications

A

Reishi Fruiting body Powder

 

Insoluble

Bitter taste (Strong)

Low density 

Capsules

Tea ball

Smoothie

B

Reishi Alcohol Extract

Standardized for Triterpene

Insoluble

Bitter taste (Stronger)

High density

Capsules

C

Reishi Water Extract

(Pure)

Standardized for Beta glucan

100% Soluble

Bitter taste

High density 

Capsules

Solid drinks

Smoothie

D

Reishi Spores (Wall Broken)

Standardized for sporoderm-broken rate

Insoluble

Chocolate flavor

Low density

Capsules

Smoothie 

E

Reishi Spores oil

 

Light yellow transparent liquid

Tasteless

Soft gel

F

Reishi Water Extract

(With Maltodextrin)

Standardized for Polysaccharides

100% Soluble

Bitter taste

(Sweet aftertaste)

Moderate density 

Solid drinks

Smoothie

Tablets

G

Reishi Water Extract

(With Powder)

Standardized for Beta glucan

70-80% Soluble

Bitter taste

High density 

Capsules

Smoothie

H

Reishi Dual Extract

Standardized for Polysaccharides, Beta gluan and Triterpene

90% Soluble

Bitter taste

Moderate density

Capsules

Solid drinks

Smoothie 

 

Customized Products

 

 

 

Detail

Fungi are remarkable for the variety of high-molecular-weight polysaccharide structures that they produce, and bioactive polyglycans are found in all parts of the mushroom. Polysaccharides represent structurally diverse biological macromolecules with wide-ranging physiochemical properties. Various polysaccharides have been extracted from the fruit body, spores, and mycelia of lingzhi; they are produced by fungal mycelia cultured in fermenters and can differ in their sugar and peptide compositions and molecular weight (e.g., ganoderans A, B, and C). G. lucidum polysaccharides (GL-PSs) are reported to exhibit a broad range of bioactivities. Polysaccharides are normally obtained from the mushroom by extraction with hot water followed by precipitation with ethanol or membrane separation.

Structural analyses of GL-PSs indicate that glucose is their major sugar component . However, GL-PSs are heteropolymers and can also contain xylose, mannose, galactose, and fucose in different conformations, including 1–3, 1–4, and 1–6-linked β and α-D (or L)-substitutions .

Branching conformation and solubility characteristics are said to affect the antitumorigenic properties of these polysaccharides . The mushroom also consists of a matrix of the polysaccharide chitin, which is largely indigestible by the human body and is partly responsible for the physical hardness of the mushroom . Numerous refined polysaccharide preparations extracted from G. lucidum are now marketed as over-the-counter treatment.

Terpenes are a class of naturally occurring compounds whose carbon skeletons are composed of one or more isoprene C5 units. Examples of terpenes are menthol (monoterpene) and β-carotene (tetraterpene). Many are alkenes, although some contain other functional groups, and many are cyclic.

Triterpenes are a subclass of terpenes and have a basic skeleton of C30. In general, triterpenoids have molecular weights ranging from 400 to 600 kDa and their chemical structure is complex and highly oxidized.

In G. lucidum, the chemical structure of the triterpenes is based on lanostane, which is a metabolite of lanosterol, the biosynthesis of which is based on cyclization of squalene. Extraction of triterpenes is usually done by means of ethanol solvents. The extracts can be further purified by various separation methods, including normal and reverse-phase HPLC .

The first triterpenes isolated from G. lucidum are the ganoderic acids A and B, which were identified by Kubota et al. (1982). Since then, more than 100 triterpenes with known chemical compositions and molecular configurations have been reported to occur in G. lucidum. Among them, more than 50 were found to be new and unique to this fungus. The vast majority are ganoderic and lucidenic acids, but other triterpenes such as ganoderals, ganoderiols, and ganodermic acids have also been identified (Nishitoba et al. 1984; Sato et al. 1986; Budavari 1989; Gonzalez et al. 1999; Ma et al. 2002; Akihisa et al. 2007; Zhou et al. 2007; Jiang et al. 2008; Chen et al. 2010).

G. lucidum is clearly rich in triterpenes, and it is this class of compounds that gives the herb its bitter taste and, it is believed, confers on it various health benefits, such as lipid-lowering and antioxidant effects. However, the triterpene content is different in different parts and growing stages of the mushroom. The profile of the different triterpenes in G. lucidum can be used to distinguish this medicinal fungus from other taxonomically related species, and can serve as supporting evidence for classification. The triterpene content can also be used as a measure of quality of different ganoderma samples


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