Zhou Lin's research group reported new findings on the bidirectional fermentation of Schizophylla and Pueraria lobata

Recently, Associate Professor Zhou Lin's research group at our university, in collaboration with other institutions, reported on the optimization of the fermentation process of Poria cocos with Radix Puerariae (RP), as well as the evaluation of its in vitro antioxidant activity and identification of antioxidant components [1]. The study discovered that the fermentation filtrate of Poria cocos with Radix Puerariae (SC-RP) exhibited significant in vitro antioxidant activity. The activity was found to be closely associated with the presence of polyphenols and flavonoids in SC-RP. The active components included compounds derived from Radix Puerariae, such as puerarin, daidzin, and daidzein, as well as newly generated active components during the bidirectional liquid fermentation process, such as resveratrol and emodin. Building upon these findings, the research group further investigated the anti-aging activity and underlying mechanisms of SC-RP using the model organism Caenorhabditis elegans [2]. The study demonstrated that SC-RP significantly extended the average lifespan of C. elegans, improved the mobility and antioxidant enzyme activity during the aging phase, and enhanced the average lifespan of C. elegans under oxidative stress conditions. These effects were attributed to the activation of the insulin pathway, SKN-1/Nrf2 pathway, and mitochondrial metabolism pathway, which collectively contributed to the anti-aging effects. These studies confirmed the feasibility of bidirectional liquid fermentation of Poria cocos with Radix Puerariae and provided a theoretical basis for the expansion of the application of this medicinal and edible fungus.

The aforementioned research findings were published in the journals "RSC Advances" and "Frontier in Nutrition." The research group has conducted extensive studies on the fermentation, purification, chemical modification, anti-tumor, antioxidant, anti-aging bioactivities, and scale-up production processes of Poria cocos polysaccharides. In recent years, they have collaborated closely with Guangdong Wanmei Biotechnology Co., Ltd., South China University of Technology, Guangxi University, and other institutions for industry-academia research cooperation. The related technologies have entered the stage of industrial implementation, demonstrating the fruitful collaboration between academia and industry.

Optimization of Fermentation Conditions for Schizophylla kudzu Root

Study on anti-aging mechanism of Schizophyll-Pueraria fermentation broth

[1] Deng, Y., H. Liu, Q. Huang, L. Tu, L. Hu, B. Zheng, H. Sun, D. Lu, C. Guo, L. Zhou, Mechanism of Longevity Extension of Caenorhabditis elegans Induced by Schizophyllum commune Fermented Supernatant With Added Radix Puerariae. Frontiers in Nutrition, 2022. 9:1-16

[2] Deng, Y.F., Q. Huang, L. Hu, T. Liu, B.S. Zheng, D.J. Lu, C.W. Guo, L. Zhou, Enhanced exopolysaccharide yield and antioxidant activities of Schizophyllum commune fermented products by the addition of Radix Puerariae. Rsc Advances, 2021. 11(60): 38219-38234.