Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

Abstract

Cereal Chem. 94(2):177-184In this study, red beans were bioprocessed by using a novel solidstate fermentation (SSF) with an edible and medical filamentous fungus Cordyceps militaris. The effect of SSF on the total phenolic content (TPC), antioxidant activity, and DNA damage protection of red beans was determined. Furthermore, solvents with different polarities (80% methanol, 80% ethanol, 80% acetone, and deionized water) were used to extract antioxidant compounds from the red bean samples. The results indicated that SSF significantly enhanced TPC, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation scavenging activity, reducing power, and chelating ability of red beans. Furthermore, this study also demonstrated that fermented red beans exhibited greater protection against oxidative DNA damage than nonfermented red beans. Besides, the water extract of fermented red beans showed the highest TPC, antioxidant activity, and DNA damage protection among the various extracts examined. For the specific phenolics profile, HPLC analysis was performed, which showed that gallic acid, chlorogenic acid, p-hydroxybenzoic acid, syringic acid, ferulic acid, daidzein, quercetin, and genistein of red beans were increased during SSF. There was a positive correlation among phenolic compounds, antioxidant activity, and DNA damage protection. Thus, this study demonstrated that SSF with C. militaris is an effective method for the enhancement of phenolic compounds, antioxidant activity, and DNA damage protection of red beans.

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

“…Additionally, the content sum of the phenolics as quantified by HPLC was much lower than the results by total phenolic content (TPC) analysis. Similar results have been reported by previous studies [ 26 , 27 ]. One of major reasons for a higher TPC than the actual value is that the Folin–Ciocalteu reagent for determining TPC could react with other non-phenolics by its lack of specificity, such as reducing sugar, amino acids, and peptides [ 13 ].…”

“…Previous studies have shown that water and 80% ethanol are efficient for the extraction of most phenolics from plant materials [ 26 , 27 ]. Thus, this study utilized these two solvents for the extraction of functional compounds in FGR and FGR-FBT [ 41 ].…”

“…To evaluate the protective capabilities of samples against DNA damage, extracts of FGR-FBT and FGR were diluted into gradient concentrations and analyzed based on the method of Xiao et al [ 27 ]. Fenton’s reagent was prepared with FeCl 3 (80 mM), ascorbic acid (50 mM), and H 2 O 2 (30 mM).…”

“…One-way analysis of variance (ANOVA), Duncan’s multiple range tests, and T-tests were carried out to analyze significant differences ( p < 0.05), using SPSS version 17.0 (SPSS Inc., Chicago, IL, USA). The IC 50 values were obtained by interpolation or extrapolation from linear regression analysis, according to the previous study by Xiao et al [ 27 ].…”

Effect of Solid-State Fermentation (SSF) on the Antioxidant and Hypoglycemic Activities of Jackfruit (Artocarpus Heterophyllus Lam.) By-Products using Aspergillus Niger, Aspergillus Oryzae and Rhizopus Oryzae

“…All the above results showing a significant increase of phenolic and flavonoid contents of jackfruit rags by SSF using A. niger, A. oryzae and R. oryzae comply with that of previous reports [12][13][14]24]. They clearly showed the ability of these filamentous fungi to increase phenolic and flavonoid compounds in plants materials.…”