Efficient Production of 4-Acetylantroquinonol B in Submerged Cultures of Antrodia cinnamomea via Addition of Chinese Herbal Medicine Extracts
Keywords:Antrodia cinnamomea, 4 Acetylantroquinonol B, Fermentation, Aqueous extract, Burdock, Tangerine peel
Antrodia cinnamomea is a valuable fungus. The 4-acetylantroquinonol B (4-AAQB) contained in it has strong anticancer activity. In this study, five kinds of herbs, burdock, wolfberry, coix seed, hawthorn, and tangerine peel were selected and processed into powders, aqueous extracts, and ethanolic extracts to investigate the effects on the production of 4-AAQB by A. cinnamomea. A combination strategy was conducted by adding burdock and tangerine peel aqueous extract. By this means, the production of 4-AAQB was improved to 54.5 mg/L, which was approximately 33-fold higher than the control. After analysis of components of the tangerine peel aqueous extract and the addition of the major components, vanillic acid, protocatechuic acid, and their analogs played an important role in the synthesis of 4-AAQB. It was demonstrated that the addition of Chinese herbs facilitated both cell growth of A. cinnamomea and 4-AAQB production, providing a feasible way to increase the yield of 4-AAQB.