Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi

Resource-Efficient Technologies Pub Date : 2017-09-01 DOI:10.1016/j.reffit.2016.12.007

Pardeep Kumar Sadh, Pooja Saharan, Joginder Singh Duhan

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引用次数: 20

Abstract

The present study was conducted to find out the effect of solid state fermentation on release of phenolics and subsequently on improvement of antioxidant activity of fermented seed and flour of Lablab purpureus (seim), using GRAS filamentous fungi i.e. Aspergillus awamori and Aspergillus oryzae. Significant increase in TPC level was observed on 5th day of fermentation of seed and flour with A. awamori and A. oryzae as compared to non-fermented ones. In DPPH and ABTS antioxidant assay, maximum activity was noticed in fermented ethanolic extract of seim seed with A. awamori and A. oryzae on 3rd and 4th day of incubation, respectively. The findings showed higher antioxidant activity formation in fermented seim seed than flour. Significant increase in enzyme activity of α-amylase was also contributed by SSF. This study demonstrated that fermented seed and flour of seim are better source of phytochemicals compared to the non-fermented ones.

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GRAS丝状真菌固态发酵对紫菜抗氧化剂和酚类含量的生物增强作用

本研究利用GRAS丝状真菌awamaspergillus和Aspergillus oryzae，研究固态发酵对紫菜(Lablab purpureus, seim)发酵种子和面粉中酚类物质释放的影响，以及对其抗氧化活性的提高。在发酵第5天，与未发酵的种子和面粉相比，加了awamori和a.m oryzae的种子和面粉的TPC水平显著提高。在DPPH和ABTS抗氧化实验中，加青霉和米霉发酵的芝麻籽乙醇提取物的抗氧化活性分别在培养第3天和第4天达到最高。结果表明，发酵荞麦种子的抗氧化活性高于面粉。SSF对α-淀粉酶活性也有显著的促进作用。本研究表明，发酵过的豆豉种子和豆粉是较好的植物化学物质来源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Resource-Efficient Technologies

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审稿时长

7 weeks