Optimized production of tannase and gallic acid from fruit seeds by solid state fermentation

Purpose: To investigate the possibility for gallic acid production from different tannin-rich fruit seeds using Aspergillus oryzae via solid-state fermentation. Methods: Fruit seeds of apple, guava, tamarind, black plum and watermelon were analyzed to estimate the synthesis of an enzyme tannase and its product gallic acid. Various physicochemical parameters were optimized to increase the gallic acid yield. Gallic acid was extracted by Soxhlet apparatus and identified by Fourier-transform infrared spectroscopy (FTIR). It was quantitatively determined by high performance liquid chromatography (HPLC). Results: Amongst the various substrates tested, black plum seeds gave the highest activity of 34.40 U/g for tannase and 16.66 mg/g for gallic acid under optimized physicochemical conditions, i.e., 1:3 substrate: moisture ratio, 30 °C, 96 h incubation period and pH 5.5. Addition of carbon source had a negative effect on production while ammonium sulphate (0.2 %) as nitrogen source increased the yield of both products. The gallic acid produced was 98.5 % pure, compared to the standard. Conclusion: Production of tannase and gallic acid via solid-state fermentation conditions has been optimized in vitro. The optimized conditions can be utilized on a commercial scale for economically viable production of gallic acid.

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Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

10.26434/chemrxiv.12124206.v3 ◽

2020 ◽

Author(s):

Hao-Fen Xie ◽

Ya-Shuai Kong ◽

Ru-Ze Li ◽

Hong Zhang ◽

Lu-Lu Liu ◽

...

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Epigallocatechin Gallate ◽

Oxidation Products ◽

Molecular Networking ◽

Hygrothermal Effect ◽

Ring Fission ◽

Feature Based ◽

Ring Oxidation

Flavan-3-ol B-ring fission derivatives (FBRFDs) are secondary metabolites that contribute to the unique properties of fermented dark teas. However, the FBRFD precursors and biochemistry are unclear. Fungal strains cultured from Fuzhuan brick tea (FBT) were incubated in an in vitro solid-state fermentation system containing β-cyclodextrin-embedded epigallocatechin gallate (EGCG), a potential precursor of FBRFDs. The produced metabolites were analyzed through a combination of targeted chromatographic isolation, non-targeted spectroscopic identification, and Feature-based Molecular Networking (FBMN) in the Global Natural Products Social Molecular Networking (GNPS) platform. Dihydromyricetin was identified for the first time, indicating that fungi possess a flavan-3-ol C-ring oxidation pathway. EGCG was verified as the precursor of dihydromyricetin and FBRFDs such as teadenol A and fuzhuanin A. The conversion was driven by the fungi rather than a hygrothermal effect. Isolates from Pezizomycotina showed much stronger abilities to convert EGCG to the B-/C-ring oxidation products than those from Saccharomycotina or Basidiomycota.

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Quantification of rutin and quercetin by HPTLC/HPLC and in vitro immunomodulatory and anticancer activities of Capparis moonii fruits extracts

International Journal of Basic & Clinical Pharmacology ◽

10.18203/2319-2003.ijbcp20175692 ◽

2017 ◽

Vol 7 (1) ◽

pp. 153

Author(s):

Gaurav Mahesh Doshi ◽

Manjushree Kundalik Pawar ◽

Kajal Haribhai Chavda

Keyword(s):

Gallic Acid ◽

Cell Lines ◽

Antibody Titre ◽

High Performance ◽

Assay Method ◽

Total Phenolic ◽

Flavonoid Content ◽

Phenolic And Flavonoid ◽

Rutin And Quercetin

Background: The current research was undertaken on dried fruits of Capparis moonii to screen its potential for immunomodulatory and cancer indications with identification of phytoconstituents by chromatographic techniques.Methods: Methanolic (MECN), hydro-methanolic (HMECN) and aqueous extracts (AQCN) of Capparis moonii were subjected to high performance thin layer chromatography (HPTLC) and high-performance liquid chromatography (HPLC) after studying the total phenolic and flavonoid content by using rutin and gallic acid as standards respectively as well as undertaking powder characteristics and preliminary phytochemical screening. Immunomodulatory activities covered were hemagglutination antibody titre and delayed-type hypersensitivity reaction with the aid of sheep red blood cells (0.5×109) as antigens. The extracts were studied for antioxidant potential. Anticancer prospects were focusing on in vitro cell lines screening (MCF 7 and HCT 15) by Sulforhodamine B assay method and potato disc assay.Results: The total phenolic and flavonoid content of MECM, HMECM and AQCM fruits extracts were found to be 0.20, 0.11 and 0.47 mg of gallic acid/g and 78.3, 18.8 and 64.4 mg of rutin/g respectively. Rutin and quercetin were confirmed by HPTLC and HPLC showing well resolved peaks. IC50 values in antioxidant studies were found to be significant with all the extracts. Significant immunomodulatory effect was noticed at 200mg/kg in both models (high antibody titre levels and decrease paw volume after 48 h). Unsatisfactory results were observed with selected cell lines and disc assay.Conclusions: Thus, selected fruits may probably have immunomodulatory potential due to presence of flavonols (rutin and quercetin).

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In Vitro Antioxidant Properties of the Edible Basidiomycete Phellinus Igniarius by Solid-state Fermentation

Proceedings of the 14th Asia Pacific Confederation of Chemical Engineering Congress ◽

10.3850/978-981-07-1445-1_633 ◽

2012 ◽

Author(s):

Ming-Yeou Lung

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Antioxidant Properties ◽

Phellinus Igniarius

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Improving the nutritive value of olive pomace by solid state fermentation of Kluyveromyces marxianus with simultaneous production of gallic acid

International Journal Of Recycling of Organic Waste in Agriculture ◽

10.1007/s40093-018-0199-5 ◽

2018 ◽

Vol 7 (2) ◽

pp. 135-141 ◽

Cited By ~ 8

Author(s):

Shadia A. Fathy ◽

Abeer E. Mahmoud ◽

Mona M. Rashad ◽

Magda K. Ezz ◽

Amira T. Mohammed

Keyword(s):

Solid State ◽

Gallic Acid ◽

Solid State Fermentation ◽

Kluyveromyces Marxianus ◽

Nutritive Value ◽

Olive Pomace ◽

Simultaneous Production

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Polyphenols, Antioxidant Activity and Volatile Compounds in Fermented Leaves of Medicinal Plant Rosebay Willowherb (Chamerion angustifolium (L.) Holub)

Plants ◽

10.3390/plants9121683 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1683

Author(s):

Elvyra Jariene ◽

Marius Lasinskas ◽

Honorata Danilcenko ◽

Nijole Vaitkeviciene ◽

Alvyra Slepetiene ◽

...

Keyword(s):

Antioxidant Activity ◽

Solid State ◽

Medicinal Plant ◽

Volatile Compounds ◽

Solid State Fermentation ◽

High Performance ◽

Well Being ◽

Measurement Technology ◽

Chamerion Angustifolium ◽

Pungent Odor

At present, the consumption of medical plants and functional foods is growing in the whole world. Rosebay willowherb (Chamerionangustifolium (L.) Holub) is an important medicinal plant that has various pharmacological effects (antioxidant, anti-inflammatory, anticancer, and others), can improve the state of health and well-being, and reduce the risk of various diseases. The aim of this work was to investigate volatile compounds, polyphenols, and antioxidant activity in rosebay willowherb leaves fermented for 24 and 48 h in solid state fermentation under aerobic and anaerobic conditions. High-performance liquid chromatography (HPLC) for polyphenols and the spectrophotometric method for antioxidant activity determinations were used. To recognize and identify the leaves’ fragrances, electronic nose (Alpha M.O.S) measurement technology was used. The results showed that the highest amounts of total polyphenols in dried matter were after 48 h aerobic solid state fermentation (SSF). Antioxidant activity was higher under 48 h SSF compared to the control. The most abundant flavoring compound groups were esters, terpenes, and aldehydes. In unfermented leaves, (z)-3-hexen-1-ol, acetate, hexyl acetate, and trans-hex-2-enyl acetate prevailed, characterized by fragrances of greenery, flowers, and fruits. The undesired esters group compounds, ethyl butyrate and butyl acetate, with pungent odor, were detected after 48 h anaerobic SSF.

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Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation

Food Science and Technology International ◽

10.1177/1082013220944009 ◽

2020 ◽

pp. 108201322094400

Author(s):

Tacila RJ Santos ◽

Paula RB Feitosa ◽

Nayjara C Gualberto ◽

Narendra Narain ◽

Luciana CLA Santana

Keyword(s):

Solid State ◽

Gallic Acid ◽

Bioactive Compounds ◽

Solid State Fermentation ◽

Bioactive Compound ◽

Total Phenolic ◽

Seed Flour ◽

Pharmaceutical Industries ◽

Acetone Extracts ◽

Gallic Acid Equivalent

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries.

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Decomposition of canola stubble by solid-state fermentation with Cyathus olla

Phytoprotection ◽

10.7202/706202ar ◽

2005 ◽

Vol 81 (2) ◽

pp. 87-94 ◽

Cited By ~ 1

Author(s):

T.C. Shinners-Carnelley ◽

J.P. Tewari

Keyword(s):

Cell Wall ◽

Solid State ◽

Solid State Fermentation ◽

Soluble Fraction ◽

Field Testing ◽

Cell Wall Composition ◽

Fiber Content ◽

Natural Conditions ◽

Hemicellulose Content

Cyathus olla is being studied for its potential as an inoculant to accelerate decomposition of canola stubble, and hence to reduce the incidence of stubble-borne diseases of this crop. Stubble infested by C. olla appears soft and macerated, but the extent of decomposition incited by this fungus is not known. Composition of stubble fiber of five canola cultivars was determined with the Goering Van Soest method of fiber determination. Sterile canola (cv. Cyclone) substrate was inoculated with C. olla and incubated at 25 C for 45 days, followed by fiber analyses to detect changes in the fiber content. All cultivars were variable with respect to cell wall composition. Canola substrate inoculated with C. olla f. brodiensis had 60.6% of the original lignin remaining after incubation, compared to 65.9% for the substrate incubated with C. olla f. olla and 71.8% with C. olla f. anglicus. Hemicellulose content was reduced as only 75.3, 78.6, and 81.6% of the original hemicellulose content remained after incubation with C. olla f. brodiensis, C. olla f. olla, and C. olla f. anglicus, respectively. Cellulose was also degraded, and the neutral detergent soluble fraction increased. Cyathus olla was capable of degrading lignin in vitro, but field testing must follow to assess its decomposing activity under natural conditions.

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Pengaruh penambahan Aspergillus niger Iradiasi Sinar Gamma Dosis Rendah pada Jerami Padi Fermentasi dan Evaluasi Kualitasnya sebagai Pakan Ternak Ruminansia Secara In Vitro

Jurnal Ilmiah Aplikasi Isotop dan Radiasi ◽

10.17146/jair.2017.13.1.3581 ◽

2017 ◽

Vol 13 (1) ◽

pp. 23 ◽

Cited By ~ 2

Author(s):

Crhisterra E. Kusumaningrum ◽

Arthalia Poetri Yunisa ◽

Nana Mulyana ◽

Suharyono Suharyono

Keyword(s):

Fatty Acid ◽

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Volatile Fatty Acid ◽

Neutral Detergent Fiber ◽

Acid Detergent Fiber

Penelitian dilakukan untuk mengetahui pengaruh pemberian Aspergillus niger iradiasi sinar gamma dosis rendah pada jerami padi fermentasi dan potensinya sebagai pakan ternak ruminansia secara in vitro. Proses fermentasi dilakukan dengan teknik Solid State Fermentation (SSF) menggunakan A. niger yang diiradiasi sinar gamma dosis rendah untuk meningkatkan kemampuan memecah ikatan selulosa. Orientasi dosis iradiasi sinar gamma sebesar 0, 125, 250, 375, 500, 625 dan 750 Gy dilakukan pada A. niger untuk mengetahui kondisi yang optimum dalam menghasilkan aktivitas enzim selulase. A. niger iradiasi sinar gamma pada dosis yang optimum digunakan untuk pembuatan jerami padi fermentasi dan dilakukan evaluasi kemampuan jerami padi fermentasi sebagai pakan ternak ruminansia secara in vitro. Perlakuan jerami padi fermentasi yaitu P0. Jerami Padi, P1. Jerami padi fermentasi A. niger 0 Gy dan P2. Jerami padi fermentasi A. niger 500 Gy. Hasil menunjukkan bahwa dosis optimum iradiasi sinar gamma pada A. niger dalam menghasilkan enzim selulase (3,24 U/ml) adalah 500 Gy. Pada jerami padi fermentasi A. niger 500 Gy menunjukkan aktivitas enzim selulase tertinggi yaitu sebesar 48,5384 U/g bahan kering (BK) dan kadar glukosa sebesar 247,33 mg/g BK pada hari ke-14. Proses fermentasi dengan A. niger iradiasi sinar gamma (500 Gy) mampu meningkatkan kandungan proein kasar, acid detergent fiber (ADF), neutral detergent fiber (NDF) dan bahan kering, namun menurunkan kandungan lemak kasar dan bahan organik (BO). Hasil fermentasi dalam cairan rumen dari jerami padi fermentasi dengan dengan A. niger iradiasi sinar gamma (500 Gy) menunjukkan nilai pH sebesar 7,01; konsentrasi ammonia dan volatile fatty acid (VFA) masing-masing sebesar 3,92% dan 4,73 mmol/100.

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