Purification and Properties of a Novel Phenolic Antioxidant from Radix astragali Fermented by Aspergillus oryzae M29

Abstract

The Chinese herb Radix astragalus (RA) has been widely used as a dietary supplement in Asia, and there are numerous reports on its bioactivities. However, there are no reports to date regarding the use of Aspergillus spp. in the culture medium of the RA plant for the production of phenolic antioxidants. In this study, utilizing the fungus Aspergillus to ferment the native RA has successfully resulted in a significant increase in the phenolic contents of RA, and the fermented RA also revealed much better antioxidant activity toward 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals, hydroxyl radical, superoxide radical and peroxyl radical than those of unfermented RA. Among these phenolics, a potent novel antioxidant was isolated and identified as 3,4-di(4'-hydroxyphenyl) isobutyric acid with a molecular weight of 272, by ESI-MS (electrospray ionization mass), ¹H NMR (nuclear magnetic resonance), ¹³C NMR, DEPT (distortionless enhancement by polarization transfer)-NMR, HMQC (heteronuclear multiple quantum coherence), and HMBC (heteronuclear multiple bond correlation) spectra. These data demonstrated that the solid-state bioprocessing strategy could be an innovative approach to enhance the antioxidant activity of RA.

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

“…Notably, the economic value of agro-industrial wastes could be easily increased by fungal pretreatment in an SSF system (Dulf et al, 2015). They have been widely used to increase the total phenolic content of Radix astragali, berry pomaces, soy sauce and other fermented products (Sheih et al, 2011;Dulf et al, 2015;Peng et al, 2017). They have been widely used to increase the total phenolic content of Radix astragali, berry pomaces, soy sauce and other fermented products (Sheih et al, 2011;Dulf et al, 2015;Peng et al, 2017).…”

Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods

“…Aspergillus spp. present in fermented Radix astragalus significantly increased the phenolic content and antioxidant activity of the product compared with those of the unfermented form [25]. Bacillus subtilis natto and fermented Radix astragali stimulated hyaluronic acid production and increased the mRNA expression of hyaluronan synthase 3 and hyaluronan synthase 2 in HaCaT cells and human fibroblasts, respectively [26].…”

Compatibility art of traditional Chinese medicine: From the perspective of herb pairs

“…mongholicus (Bge.) Hsiao, was proved to contain calycosin, astragaloside I, II, IV, soyasaponin I, formononetin, isomucronulatol, asparagine and polysaccharides as its major active components (Sheih et al, 2011). On the other hand, AS is derived from the roots of Angelica sinensis (Oliv.)…”