Effect of lactic fermentation, microwave, and ultrasonic extraction on the bioactive compounds from Anoectochilus formosanus Hayata

Anoectochilus formosanus (family Orchidaceae) is a perennial herb that contains many bioactive valuable. In this study, the extract efficiency of bioactive compounds from Anoectochilus formosanus Hayata by microwave-assisted extraction (MAE), ultrasonicassisted extraction (UAE) treatments, and lactic fermentation in individual and combined impacts were evaluated through the total phenolic content, total polysaccharide content, and antioxidant activity. The results showed that MAE and UAE treatments and lactic fermentation enhanced the effective extraction of bioactive compounds compared to the control samples. The bioactive compound contents from A. formosanus fluid trend differences in individual treatment factors. However, there was no significant difference between these treatment factors in which the fermentation process requires more time to reach the expected extraction efficiency. The ultrasonic pretreatment combined lactic fermentation process would bring many benefits; first, no need for more the MAE treatment; second, reduce fermentation time; third, bring a probiotic source as well as valuable metabolic products from the lactic fermentation process.

Effect of calcium-alginate bead and Anoectochilus formosanus Hayata extract fluid on the viability of Lactobacillus plantarum ATCC 8014 and bioactive compounds in fermented apple juice

The aim of this study was to determinate the effect of the encapsulation by calciumalginate containing (MA sample) or non-containing Anoectochilus formosanus Hayata extracted fluid (M sample) on the survival of Lactobacillus plantarum ATCC 8014 in fermented apple juice for 60 hours. The antioxidant activity, total polyphenol, polysaccharide, pH values, and the density of L. plantarum were determined every 12 hours of fermentation. The fermented apple juice was stored at 4°C in 5 weeks. The pH value and the viable L. plantarum were evaluated during storage and in the simulation gastric medium after 4 weeks of storage. The results showed that bioactive compounds increased in the first 24 hours but decreased slowly in subsequent hours of fermentation in which the sample containing encapsulated bead had better results than free cells (F samples). The scavenging activity DPPH, total polyphenol, and polysaccharide of the MA sample were 6.58 mg Vit C/100mL; 304.65 mg GAE/100mL; and 2.98 mg Glu/100 mL, respectively. The viability of L. plantarum was maintained over 6 log CFU/mL for the encapsulated samples compared to 4 log CFU/mL for the F samples. The viability of encapsulated L. plantarum in A and MA samples was no significant difference during storage, but the survival rate of L. plantarum in MA sample was significantly higher than M samples in the SGF (Simulated gastric fluid) medium. The results indicated that adding the A. formosanus Hayata extract fluid into the calcium-alginate matrix protected L. plantarum cells during fermentation, storage and in the SGF medium.

Extraction of Bioactive Component from Herbal Anoectochilus formosanus Hayata by Microwave, Ultrasound and Lactic Fermentation

Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 mgVit C/g compare to MAE and UAE which were 7.818 mg and 8.128 GAE/g samples; 41.22 and 37.91mg GE/g samples; 1.032 and 1.163 mgVit C/g respectively. The A. formosanus fermentation method by L. acidophilus promotes bioactive compounds of high biological value. This study would suggest a novel use of lactic fermenting A. formosanus in the production of functional foods.

NGHIÊN CỨU TÁI SINH CHỒI IN VITRO VÀ NUÔI TRỒNG CÂY LAN GẤM (ANOECTOCHILUS FORMOSANUS HAYATA)

Lan gấm (Anoectochilus formosanus Hayata) là một trong những loài thảo dược quí và tốt cho sức khỏe của con người. Trong công trình này, chúng tôi nghiên cứu tái sinh chồi in vitro và nuôi trồng cây lan gấm. Kết quả cho thấy, môi trường MS bổ sung 1 mg/l BA, 50 g/l chuối, 1 g/l than hoạt tính, 30 g/l sucrose, 9 g/l agar, pH 5,8 là tốt nhất cho phép tái sinh chồi in vitro, với 5,20 chồi/mẫu, chiều cao chồi 3,38 cm, khối lượng tươi 0,26 g/mẫu. Mẫu mang một đốt thân là nguồn vật liệu thích hợp nhất trong nhân giống in vitro. Vị trí đốt thân thứ hai đến thứ sáu là nguồn vật liệu thích hợp nhân giống in vitro. Nồng độ IBA từ 0 – 1 mg/l đều thích hợp cho phép tái sinh rễ in vitro, với tỉ lệ 100%. Vụn xơ dừa là giá thể tốt nhất cho phép thích nghi của cây con, với tỉ lệ sống đạt 100%, chiều cao cây 5,82 cm, chiều dài rễ 3,64 cm. Đối với thí nghiệm nuôi trồng cây lan gấm ở điều kiện ex vitro, kết quả cho thấy, phun phân Nitrophoska với nồng độ 2 g/l theo định kỳ mỗi tuần một lần là tốt nhất cho phép sinh trưởng của cây, với chiều cao cây 11,20 cm, chiều dài rễ 7,80 cm, khối lượng tươi 1,82 g/cây, tỉ lệ sống 100% và dớn mút là giá thể nuôi trồng cây lan gấm tốt nhất, với chiều cao cây 12,50 cm, chiều dài rễ 8,00 cm, khối lượng tươi 1,94 g/cây, tỉ lệ sống 100%.