Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata).
De León-Medina José CarlosSepúlveda LeonardoMorlett-Chávez JesúsMeléndez-Renteria PaolaZugasti-Cruz AlejandroAscacio-Valdés JuanCristobal Noe AguilarPublished in: Plants (Basel, Switzerland) (2020)
This work was performed to study Castilla Rose (Purshia plicata) as a potential source of polyphenols obtained by solid-state fermentation (SSF)-assisted extraction using the microorganism Aspergillus niger GH1 and to evaluate the antioxidant activity of the extracted compounds. First, water absorption capacity (WAC) of the plant material, radial growth of the microorganism, determination of best fermentation conditions, and maximum accumulation time of polyphenols were tested. Then, a larger-scale fermentation, polyphenols isolation by column liquid chromatography (Amberlite XAD-16) and recovered compounds identification by HPLC-MS were made. Finally, the antioxidant activity of the recovered compounds was tested by ABTS, DPPH, and lipid oxidation inhibition assays. The best fermentation conditions were temperature 25 °C and inoculum 2 × 106 spores/g, while the maximum extraction time of polyphenols was 24 h (173.95 mg/g). The HPLC/MS analysis allowed the identification of 25 different polyphenolic compounds, and the antioxidant activity of the obtained polyphenols was demonstrated, showing ABTS assay the most effective with inhibition of 94.34%.
Keyphrases
- solid state
- mass spectrometry
- ms ms
- saccharomyces cerevisiae
- liquid chromatography
- lactic acid
- solid phase extraction
- simultaneous determination
- tandem mass spectrometry
- high performance liquid chromatography
- multiple sclerosis
- high throughput
- high resolution mass spectrometry
- molecularly imprinted
- high resolution
- risk assessment
- growth hormone
- human health
- fatty acid