Comparative Study on Bioactivities from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Agaricomycetes) Gives an Insight into the Fermentation Broth Showing Greater Anti-Oxidative Activities

Ganoderma lucidum is one of the most famous mushrooms in traditional Chinese medicine. At present, the fully utilized parts of G. lucidum are mainly fruiting body and spore powder. The wild and artificially cultivated G. lucidum fruiting body is costly and rare. Therefore, how to improve the utilization of G. lucidum by means of fermentation is worth investigating. The present study was to perform submerged fermentation of G. lucidum and compare the bioactivities of G. lucidum submerged fermentation broth and fruiting body extract. After the extraction and submerged fermentation methods were optimized, the optimum conditions for extraction were determined as ethanol extraction at 80°C with a solid-to-liquid ratio of 1:30, and those for submerged fermentation were cultivation on malt extract medium for 6 days at 30°C. Under the optimum conditions, the antioxidative activity and tyrosinase inhibition rate of the fermentation broth were 1.2-4.1 fold higher than those of the ethanol extract. Cytotoxicity analysis showed that the ethanol and water extracts and the fermentation broth effectively inhibited pancreatic cancer cells and prostate cancer cells, with much smaller effect on nontumor human embryonic kidney (HEK293T). These results demonstrate that the submerged fermentation could improve the utilization value of G. lucidum and the fermentation broth can be used as an antioxidant additive applied in food, drugs, and cosmetics.