Effect of cultural conditions on antrodin C production by basidiomycete Antrodia camphorata in solid‐state fermentation

Abstract

Antrodia camphorata is a medicinal fungus and antrodin C is one of the main bioactive components of A. camphorata in the submerged fermentation (SmF). To optimize the culture conditions, the factors influencing the production of antrodin C by A. camphorata under solid-state fermentation (SSF) were investigated in this study. Different solid substrates and external nitrogen sources were tested for their efficiency in producing antrodin C. The response surface methodology was applied to evaluate the influence of several variables, namely, the concentrations of soybean meal, initial moisture content, and inoculum density on antrodin C production in solid-state fermentation. The experimental results show that the optimum fermentation medium for antrodin C production by A. camphorata was composed of 0.578 g soybean meal, 0.05 g Na2 HPO4 , 0.05 g MgSO4 for 100 g rice, with 51.83% initial moisture content, 22 day culture time, 28 °C culture temperature, and 35.54% inoculum density. At optimized conditions, 6,617.36 ± 92.71 mg kg(-1) yield of antrodin C was achieved. Solid-state fermentation is one good cultural method to improve the production of antrodin C by A. camphorata.

Oxidative Stress Induction Is a Rational Strategy to Enhance the Productivity of Antrodia cinnamomea Fermentations for the Antioxidant Secondary Metabolite Antrodin C

“…Nutrients and culture conditions are critical factors for microbial growth and the biosynthesis of SMs that need to be reoptimized following significant changes in the fermentation process, such as the introduction of oxidative stress inducers to the medium. , Thus, we systematically investigated different kinds of carbon and nitrogen sources, growth temperatures, and the initial pH on antrodin C production during submerged fermentation of A. cinnamomea in the presence of H 2 O 2 (Figure ).…”

“…46,47 The results indicated that the addition of H 2 O 2 not only causes a change in the intracellular ROS content but also produces more than one type of ROS for stimulating the biosynthesis of antrodin C. introduction of oxidative stress inducers to the medium. 48,49 Thus, we systematically investigated different kinds of carbon and nitrogen sources, growth temperatures, and the initial pH on antrodin C production during submerged fermentation of A. cinnamomea in the presence of H 2 O 2 (Figure 4). The tested factors all exerted significant influence on both biomass accumulation and the production of antrodin C. Our results…”

“…Modulators on the Production of Antrodin C. Three kinds of oxidative stress inducers, including H 2 O 2 , menadione, and diethyl phthalate, were investigated for their effects on the production of antrodin C in submerged fermentations of A. cinnamomea. The concentration dependency (10, 15, 20, 25, 30, and 35 mM) and the time course (48,72,96,120, and 144 h) of H 2 O 2 supplementation were also determined. Diphenyleneiodonium (DPI), a common inhibitor of ROS formation, 28 was used to investigate the role of oxidative stress in inducing antrodin C biosynthesis during submerged fermentation.…”

Genetic evidence for the requirements of antroquinonol biosynthesis byAntrodia camphorataduring liquid-state fermentation

“…However, the bioactive compounds in SSF and liquid-state fermentation (LSF) products are quite different from those in the fruit bodies. Under the conditions of SSF, A. camphorata synthesizes a variety of AQ and antrodin compounds (Xia et al, 2014 ). However, the mycelia of A. camphorata mainly contain antrodin compounds and have almost no AQ under LSF conditions (Xia et al, 2019 ).…”