Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>)
This work was performed to study Castilla Rose (<i>Purshia plicata</i>) as a potential source of polyphenols obtained by solid-state fermentation (SSF)-assisted extraction using the microorganism <i>Aspergillus niger</i> GH1 and to evaluate the antioxidant activity of the ext...
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| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/9/11/1518 |
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| author | De León-Medina José Carlos Sepúlveda Leonardo Morlett-Chávez Jesús Meléndez-Renteria Paola Zugasti-Cruz Alejandro Ascacio-Valdés Juan Aguilar Cristóbal Noé |
| author_facet | De León-Medina José Carlos Sepúlveda Leonardo Morlett-Chávez Jesús Meléndez-Renteria Paola Zugasti-Cruz Alejandro Ascacio-Valdés Juan Aguilar Cristóbal Noé |
| author_sort | De León-Medina José Carlos |
| collection | DOAJ |
| description | This work was performed to study Castilla Rose (<i>Purshia plicata</i>) as a potential source of polyphenols obtained by solid-state fermentation (SSF)-assisted extraction using the microorganism <i>Aspergillus niger</i> 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 × 10<sup>6</sup> 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%. |
| first_indexed | 2024-03-10T15:00:13Z |
| format | Article |
| id | doaj.art-d6460120267941849744dbe1c912b5b3 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T15:00:13Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-d6460120267941849744dbe1c912b5b32023-11-20T20:16:17ZengMDPI AGPlants2223-77472020-11-01911151810.3390/plants9111518Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>)De León-Medina José Carlos0Sepúlveda Leonardo1Morlett-Chávez Jesús2Meléndez-Renteria Paola3Zugasti-Cruz Alejandro4Ascacio-Valdés Juan5Aguilar Cristóbal Noé6Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, MexicoLaboratory of Molecular Biology, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, MexicoResearch and Conservation Center of Coahuila Biodiversity and Ecology, Autonomous University of Coahuila, Cuatrociénegas 27640, MexicoLaboratory of Toxicology, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, MexicoThis work was performed to study Castilla Rose (<i>Purshia plicata</i>) as a potential source of polyphenols obtained by solid-state fermentation (SSF)-assisted extraction using the microorganism <i>Aspergillus niger</i> 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 × 10<sup>6</sup> 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%.https://www.mdpi.com/2223-7747/9/11/1518antioxidant activity<i>Aspergillus niger</i> GH1Castilla Rosepolyphenolssolid-state fermentation |
| spellingShingle | De León-Medina José Carlos Sepúlveda Leonardo Morlett-Chávez Jesús Meléndez-Renteria Paola Zugasti-Cruz Alejandro Ascacio-Valdés Juan Aguilar Cristóbal Noé Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>) Plants antioxidant activity <i>Aspergillus niger</i> GH1 Castilla Rose polyphenols solid-state fermentation |
| title | Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>) |
| title_full | Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>) |
| title_fullStr | Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>) |
| title_full_unstemmed | Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>) |
| title_short | Solid-State Fermentation with <i>Aspergillus niger</i> GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (<i>Purshia plicata</i>) |
| title_sort | solid state fermentation with i aspergillus niger i gh1 to enhance polyphenolic content and antioxidative activity of castilla rose i purshia plicata i |
| topic | antioxidant activity <i>Aspergillus niger</i> GH1 Castilla Rose polyphenols solid-state fermentation |
| url | https://www.mdpi.com/2223-7747/9/11/1518 |
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