Production of Xylaria nigripes-fermented grains by solid-state fermentation and an assessment of their resulting bioactivity

Autor: Rupesh D. Divate, Chen-Tien Chang, Su-Tze Chou, Pei-Ming Wang, Chiun-Chuang Wang, Yun-Chin Chung
Rok vydání: 2017
Předmět:
Zdroj: LWT - Food Science and Technology. 81:18-25
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2017.03.017
Popis: Solid-state fermentation was applied to achieve synergistic effects between the bioactivities of Xylaria nigripes ( XN ) mycelium and whole grains, including brown rice, red beans, mung beans and soybeans. After culturing in cooked grains for 30 days, the XN -mycelium becomes intertwined with the grains. The scavenging activity on DPPH (α-diphenyl-β-picrylhydrazyl) radicals, inhibitory activity on lipid peroxidation and reduction potential were determined to evaluate the antioxidant activities. Anti-inflammatory activity was determined by measuring the concentration of nitric oxide in lipopolysaccharide-induced RAW264.7 cells and by assessing the cyclooxygenase-2 (Cox-2) activity with a commercial enzyme-linked immunosorbent assay kit. Compared to unfermented grains, XN- fermented grains exhibited greater antioxidative, anti-inflammatory and neuroprotective potential. XN- fermented red beans exhibited the highest bioactivities. Ethanol (70%) was a more effective solvent than hot water to extract bioactive compounds. The IC 50 for ethanol extract of the XN- fermented and unfermented red beans on DPPH scavenging activity were 2.0 ± 0.1 and 2.7 ± 0.1 mg/ml, respectively, and on lipid peroxidation inhibition were 0.97 ± 0.1 and 3.44 ± 0.1 mg/ml, respectively. For Cox-2 inhibition and PC12 protection, ethanol extract of the XN- fermented red beans showed 36.5 ± 0.5% and 27.2 ± 1.1%; while ethanol extract of the unfermented red beans were 24.9 ± 1.5% and 25.4 ± 2.2%.
Databáze: OpenAIRE
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