Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity
Objective: The aim of this study was to optimize the fermentation process of <i>Radix Ranunculi ternate</i> via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation....
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/3/153 |
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| author | Dingxuan He Dingyu Duan Xueyan Lv Baihui Xiong Zhuojia Li Shaojun Zhang Jing Cai Xinrong Qiao Qiong Chen |
| author_facet | Dingxuan He Dingyu Duan Xueyan Lv Baihui Xiong Zhuojia Li Shaojun Zhang Jing Cai Xinrong Qiao Qiong Chen |
| author_sort | Dingxuan He |
| collection | DOAJ |
| description | Objective: The aim of this study was to optimize the fermentation process of <i>Radix Ranunculi ternate</i> via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods: The solid-state fermentation process was optimized using single-factor tests and the response surface method, with the yield of the alcohol extract of <i>R. ternate</i> as an evaluation index. Results: The best fermentation process was optimized using solid-state endophytic fungus fermentation technology as follows: strain addition ratio of <i>Chaetomium globosum</i>/<i>Fusarium equiseti</i> = 1:1, fermentation for 5 d, sieve size of 40 mesh, liquid/material ratio of 0.8:1 mL·g<sup>−1</sup>, fermentation temperature of 31 °C, and inoculation amount of 7.5%. Under the optimized conditions, the contents of the water-soluble extract and total polysaccharides decreased by 12.71% and 12.95%, respectively. In the fermentation, the contents of the ethanol-soluble extract, flavonoids, saponins, polyphenols, organic acids, and total amino acids of the fermented <i>R. ternate</i> increased by 19.77%, 57.14%, 79.67%, 14.29%, 17.63%, and 3.82%, respectively. The scavenging rate for DPPH, ABTS<sup>+</sup>, and ·OH free radicals and inhibitory rate for α-amylase of the fermented <i>R. ternate</i> also increased by 19.02%, 14.17%, 7.53%, and 34.54%, respectively, compared with the unfermented <i>R. ternate</i>. Conclusions: Solid-state fermentation opens new avenues for the development and application of <i>R. ternate</i> as a natural antioxidant and hypoglycemic food. |
| first_indexed | 2024-04-24T18:18:19Z |
| format | Article |
| id | doaj.art-a8f66c345d9048088e70a5c9ee860fbd |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-24T18:18:19Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a8f66c345d9048088e70a5c9ee860fbd2024-03-27T13:37:59ZengMDPI AGFermentation2311-56372024-03-0110315310.3390/fermentation10030153Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic ActivityDingxuan He0Dingyu Duan1Xueyan Lv2Baihui Xiong3Zhuojia Li4Shaojun Zhang5Jing Cai6Xinrong Qiao7Qiong Chen8College of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaCollege of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang 464000, ChinaObjective: The aim of this study was to optimize the fermentation process of <i>Radix Ranunculi ternate</i> via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods: The solid-state fermentation process was optimized using single-factor tests and the response surface method, with the yield of the alcohol extract of <i>R. ternate</i> as an evaluation index. Results: The best fermentation process was optimized using solid-state endophytic fungus fermentation technology as follows: strain addition ratio of <i>Chaetomium globosum</i>/<i>Fusarium equiseti</i> = 1:1, fermentation for 5 d, sieve size of 40 mesh, liquid/material ratio of 0.8:1 mL·g<sup>−1</sup>, fermentation temperature of 31 °C, and inoculation amount of 7.5%. Under the optimized conditions, the contents of the water-soluble extract and total polysaccharides decreased by 12.71% and 12.95%, respectively. In the fermentation, the contents of the ethanol-soluble extract, flavonoids, saponins, polyphenols, organic acids, and total amino acids of the fermented <i>R. ternate</i> increased by 19.77%, 57.14%, 79.67%, 14.29%, 17.63%, and 3.82%, respectively. The scavenging rate for DPPH, ABTS<sup>+</sup>, and ·OH free radicals and inhibitory rate for α-amylase of the fermented <i>R. ternate</i> also increased by 19.02%, 14.17%, 7.53%, and 34.54%, respectively, compared with the unfermented <i>R. ternate</i>. Conclusions: Solid-state fermentation opens new avenues for the development and application of <i>R. ternate</i> as a natural antioxidant and hypoglycemic food.https://www.mdpi.com/2311-5637/10/3/153<i>Radix Ranunculus ternate</i>mixed-strains fermentationethanol extractantioxidant capacityhypoglycemic activity |
| spellingShingle | Dingxuan He Dingyu Duan Xueyan Lv Baihui Xiong Zhuojia Li Shaojun Zhang Jing Cai Xinrong Qiao Qiong Chen Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity Fermentation <i>Radix Ranunculus ternate</i> mixed-strains fermentation ethanol extract antioxidant capacity hypoglycemic activity |
| title | Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity |
| title_full | Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity |
| title_fullStr | Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity |
| title_full_unstemmed | Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity |
| title_short | Optimization of Solid-State Fermentation Process of <i>Radix Ranunculi ternate</i> Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity |
| title_sort | optimization of solid state fermentation process of i radix ranunculi ternate i using response surface method and addressing its antioxidant and hypoglycemic activity |
| topic | <i>Radix Ranunculus ternate</i> mixed-strains fermentation ethanol extract antioxidant capacity hypoglycemic activity |
| url | https://www.mdpi.com/2311-5637/10/3/153 |
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