“…Poria cocos is one of the most significant Chinese herbs, and polysaccharides from this fungus have attracted considerably attention in the fields of biochemistry and pharmacology because of their biological activities (Chen, Tang, Chen, Wang, & Li, 2010;Chihara, Hamuro, Maeda, Arai, & Fukuoka, 1970;Kanayama, Adachi, & Togami, 1983;Ke, Lin, Chen, Ji, & Shu, 2010;Lee et al, 2004;Lu, Cheng, Lin, & Chang, 2010;Wang, Yu, & Mao, 2009). In our previous work, water-soluble and water-insoluble polysaccharides were isolated from P. cocos mycelia produced in a pilot-scale fermenter.…”