Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Microorganism and Culture Medium
2.3. Characterization of Plant Material
2.3.1. Water Absorption Capacity and Maximum Moisture
2.3.2. Radial Growth of Aspergillus niger GH1 on Plant Material
2.4. Determination of Best Fermentation Conditions
2.5. Determination of Hydrolyzable Polyphenols
2.6. Determination of Condensed Polyphenols
2.7. Higher Volume Fermentation and Polyphenolic Compounds Recovery
2.8. RP-HPLC-ESI-MS Analysis
2.9. Antioxidant Activity
2.9.1. ABTS Antioxidant Assay
2.9.2. DPPH Antioxidant Assay
2.9.3. Lipid Oxidation Inhibition Assay
3. Results
3.1. Water Absorption Capacity
3.2. Radial Growth of Aspergillus niger GH1 on Plan Material
3.3. Determination of Best Fermentation Conditions
3.4. Determination of Maximum Time for the Accumulation of Polyphenolic Compounds
3.5. RP-HPLC-ESI-MS Analysis
3.6. Antioxidant Activity
4. Discussion
Author Contributions
Funding
Conflicts of Interest
References
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Treatment | Temperature (°C) | Inoculum (spores/g) |
---|---|---|
2 | 30 | 2 × 106 |
10 | 30 | 2 × 106 |
9 | 25 | 2 × 106 |
3 | 25 | 2 × 107 |
4 | 30 | 2 × 107 |
5 | 25 | 2 × 106 |
12 | 30 | 2 × 107 |
8 | 30 | 2 × 107 |
1 | 25 | 2 × 106 |
7 | 25 | 2 × 107 |
6 | 30 | 2 × 106 |
11 | 25 | 2 × 107 |
Levels | ||
Factor | +1 | −1 |
Temperature (°C) | 30 | 25 |
Inoculum (esp/g) | 2 × 107 | 2 × 106 |
Parameters | Results |
---|---|
Moisture (%) | 6.8 |
Solids (%) | 93.2 |
Water absorption capacity (g of gel/g of dry weight) | 5.3 |
Maximum moisture of the support/substrate (%) | 83 |
Fermentation Time | Total Polyphenols (mg/g of Dry Plant) |
---|---|
0 h | 119.22 ± 8.70 |
24 h | 173.95 ± 4.72 |
ID | Retention Time | Mass | Compound | Family |
---|---|---|---|---|
1 | 2.15 | 481.1 | HHDP-hexoxide | Ellagitannins |
2 | 8.27 | 577.1 | Procyanidindimer B1 | Proanthocyanidin dimers |
3 | 13.01 | 577.1 | Pelargodinin 3-o-rutinoside | Proanthocyanidin dimers |
4 | 14.17 | 865.3 | Procyanidintrimer C1 | Proanthocyanidins trimers |
5 | 19.42 | 289.1 | (+)-Catechin | Catechinns |
6 | 20.99 | 625.1 | Quercetin 3,4’-O-diglucoside | Flavonols |
7 | 26.36 | 595.1 | Quercetin 3-O-glucosilxiloside | Flavonols |
8 | 27.53 | 301.1 | Ellagicacid | Hydroxybenzoic acid dimers |
9 | 29.52 | 463.1 | Ellagicacidglucoside | Hydroxybenzoic acid dimers |
10 | 32.22 | 507.1 | Delphinidin 3-O-(6 acetyl-glucoside) | Anthocyanins |
ID | Retention Time | Mass | Compound | Family |
---|---|---|---|---|
1 | 3.59 | 480.8 | HHDP-hexoxide | Ellagitannins |
2 | 6.77 | 752.7 | 1,2-Disinapoylgentibiose | Methoxycinnamic acids |
3 | 8.48 | 752.7 | 1,2-Disinapoylgentibiose | Methoxycinnamic acids |
4 | 14.6 | 770.7 | Kaempferol 3,7,4’-O-triglucoside | Flavonols |
5 | 15.74 | 752.7 | 1,2-Disinapoylgentiobiose | Methoxycinnamic acids |
6 | 19.28 | 770.7 | Kaempferol 3-O-sophoroside 7-O-glucoside | Flavonols |
7 | 20.55 | 770.7 | Quercetin 3-O-glucosyl-ramnosyl-galactoside | Flavonols |
8 | 21.98 | 576.7 | Procyanidindimer B1 | Proanthocyanindin dimers |
9 | 22.7 | 577 | Procyanidindimer B2 | Proanthocyanidin dimers |
10 | 23.6 | 288.7 | (+)-Catechin | Catechins |
11 | 24.49 | 608.7 | Kaempferol 3,7-O-diglucoside | Flavonols |
12 | 25.46 | 576.7 | Procyanidindimer B3 | Proanthocyanidin dimers |
13 | 26.69 | 864.6 | Procyanidintrimer C1 | Proanthocyanidins trimers |
14 | 27.19 | 288.7 | (−)-Epicatequin | Catechins |
15 | 28.76 | 864.6 | Procyanidintrimer C1 | Proanthocyanidin trimers |
16 | 29.39 | 782.6 | Terflavin B | Ellagitannins |
17 | 30.49 | 624.7 | Quercetin 3,4’-O-diglucoside | Flavonols |
18 | 32.06 | 300.6 | Ellagicacid | Hydroxybenzoic acid dimers |
19 | 35.54 | 506.7 | Delphinidin 3-O-(6’’-acetyl-glucoside) | Anthocyanins |
20 | 40.95 | 330.6 | Gallicacid 4-O-glucoside | Hydroxybenzoic acids |
21 | 42.6 | 562.9 | Apigeninarabinoside-glucoside | Flavones |
22 | 44.86 | 326.8 | p-Coumaricacid 4-O-glucoside | Hydroxycinnamic acids |
23 | 45.73 | 344.6 | Rosmanol | Phenolicterpenes |
24 | 46.39 | 560.9 | Vitisin A | Polymeric anthocyanins |
25 | 47.88 | 324.8 | p-Coumaroyltyrosine | Hydroxycinnamicacids |
Antioxidant Assay | Inhibition (%) |
---|---|
ABTS | 94.34 ± 1.98 |
DPPH | 68.71 ± 0.97 |
Lipid oxidation | 71.49 ± 1.25 |
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José Carlos, D.L.-M.; Leonardo, S.; Jesús, M.-C.; Paola, M.-R.; Alejandro, Z.-C.; Juan, A.-V.; Cristóbal Noé, A. Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata). Plants 2020, 9, 1518. https://0-doi-org.brum.beds.ac.uk/10.3390/plants9111518
José Carlos DL-M, Leonardo S, Jesús M-C, Paola M-R, Alejandro Z-C, Juan A-V, Cristóbal Noé A. Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata). Plants. 2020; 9(11):1518. https://0-doi-org.brum.beds.ac.uk/10.3390/plants9111518
Chicago/Turabian StyleJosé Carlos, De León-Medina, Sepúlveda Leonardo, Morlett-Chávez Jesús, Meléndez-Renteria Paola, Zugasti-Cruz Alejandro, Ascacio-Valdés Juan, and Aguilar Cristóbal Noé. 2020. "Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata)" Plants 9, no. 11: 1518. https://0-doi-org.brum.beds.ac.uk/10.3390/plants9111518