Antioxidant Activities and Monacolin K Production on Solid-State Fermentation of Diverse Yam by Aspergillus Species Strain

Polysaccharides are an important class of bioactive components of medical mushroom and herbs and are now used as natural drugs or dietary supplements on a global scale. In this paper, we aimed to increase the polysaccharide production of Cordyceps militaris and the antioxidant activities of fermented rice by solid-state fermentation. The media components and culture condition were optimized by orthogonal design and mono-factor tests using rice as the raw material. The optimal media consisted of (g/L): rice (50), fructose (7), glycerin (7), peptone (1), MgCl2 (0.11), VB1 (0.05), VB2 (0.05), CaCl2 (1.5), corn bran (6), and a water–materials ratio of 100%. The fermentation condition was as follows: inoculum volume of 5.5% (v/w), rice weight of 50 g in one bowl with a diameter of 120 mm and a depth of 90 mm, incubation temperature of 26 °C, and incubation time of seven days. Under the optimized condition, the maximal C. militaris polysaccharide content and free radical scavenging ratio were 68.3 mg/g dry substrate and 98.9%, respectively. This study provides a new strategy for the production of healthy food from traditional food.

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Preparation and Antioxidant Activities of Peanut (Arachin conarachin L.) Protein Peptides by Bacillus Subtilis Solid State Fermentation Method

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.887-888.601 ◽

2014 ◽

Vol 887-888 ◽

pp. 601-604

Author(s):

Li Na Yu ◽

Jian Xiong Feng ◽

Qiang Qiang Ming ◽

Qing Li Yang ◽

Chu Shu Zhang ◽

...

Keyword(s):

Bacillus Subtilis ◽

Free Radicals ◽

Solid State ◽

Solid State Fermentation ◽

Antioxidant Activities ◽

Nitrogen Concentration ◽

Bacterial Suspension ◽

Soluble Nitrogen ◽

Fermentation Method ◽

Nutrient Salt

The objective of this work is to study on preparation of peanut protein peptide by bacillus subtilis solid state fermentation method. Results indicated that soluble nitrogen concentration of protein peptide could reach 122.86mg/mL, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates were 85.22% and 84.88%, respectively, under the following optimum conditions: nutrient salt solution of 16.3mL, bacterial suspension volume of 3.8mL, temperature of 45°C, and time of 41h. IC50values for scavenging of DPPH, hydroxyl and superoxide anion free radicals rates, iron and copper ion chelating rates, inhibition rate of anti-lipid peroxidation were 2.88mg/mL, 4.63mg/mL, 1.22mg/mL, 0.04mg/mL, 0.94mg/mL, 3.78mg/mL, respectively. When absorbance value of iron and molybdenum reduction capacities was 0.5, the required protein peptide concentrations were 7.28mg/mL and 1.85mg/mL, respectively.

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Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of TwoSambucusSpecies withAspergillus niger

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b00520 ◽

2015 ◽

Vol 63 (13) ◽

pp. 3489-3500 ◽

Cited By ~ 42

Author(s):

Francisc Vasile Dulf ◽

Dan Cristian Vodnar ◽

Eva-Henrietta Dulf ◽

Monica Ioana Toşa

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Antioxidant Activities ◽

Total Phenolic ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Lipid Fractions

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Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.7544 ◽

2016 ◽

Vol 96 (10) ◽

pp. 3583-3589 ◽

Cited By ~ 16

Author(s):

Felisbela Oliveira ◽

Cláudia Moreira ◽

José Manuel Salgado ◽

Luís Abrunhosa ◽

Armando Venâncio ◽

...

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Lipase Production ◽

Aspergillus Species ◽

Olive Pomace

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Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation

Molecules ◽

10.3390/molecules27010109 ◽

2021 ◽

Vol 27 (1) ◽

pp. 109

Author(s):

Jui-Yi Hsu ◽

Ming-Hsuan Chen ◽

Yu-Shen Lai ◽

Su-Der Chen

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Water Extract ◽

Reducing Power ◽

Fermentation Products ◽

White Truffle ◽

Fermentation Product ◽

Mycelial Fermentation

Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum) solid-state fermentation in media with different ratios of soybean and red adlay. High levels of antioxidant components and high antioxidant activities such as DPPH radical scavenging, ferrous ion chelation, and reducing power were measured in 20 mg/mL water and ethanol extracts of the white truffle fermentation products. When the solid-state fermentation medium contained soybean and red adlay in a 1:3 ratio (S1A3), the fermentation product had more uniform antioxidant compositions and activities by principal component analysis (PCA). In addition, a 200 ppm water extract of the mycelial fermentation product was able to protect zebrafish embryos from oxidative stress induced by 5 mM hydrogen peroxide. Sprague–Dawley rats were fed the mycelial fermentation product for 90 consecutive days, revealing a no-observed-adverse-effect level (NOAEL) of 3000 mg/kg BW/day. Therefore, mycelial products obtained by white truffle solid-state fermentation can be used instead of expensive fruiting bodies as a good source of antioxidant ingredients.

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