Effects of fermentation treatment on antioxidant and antimicrobial activities of four common Chinese herbal medicinal residues by Aspergillus oryzae
Effects of fermentation treatment on antioxidant and antimicrobial activities of four common Chinese herbal medicinal residues by Aspergillus oryzae
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DOI：
10.1016/j.jfda.2013.05.013
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发表时间：
2013-06-01
影响因子：
3.6
通讯作者：
Chen, Chin-Shuh
中科院分区：
文献类型：
--
作者：
Wen, Yu-Ling;Yan, Li-Pyng;Chen, Chin-Shuh
研究了一株产单宁酶的曲霉Aspergillus nich 42用于提高中草药提取残渣利用率的可行性。以天花粉、丹参、厚朴和丹参4种中草药为研究对象。水提残渣接种A.在30 ℃下进行固态发酵5天，含水量为86%（固体与水的比例为1：6，w/v）。对发酵产物的甲醇提取物（F&M）进行了总酚含量、抗氧化活性和单宁含量等功能性成分和性质的测定。所有实验均使用0.1%（w/v）提取物进行，并且测试10%（w/v）提取物对七种革兰氏阳性和革兰氏阴性细菌的抗菌活性，包括蜡状芽孢杆菌BCRC 10603、单核细胞增生李斯特菌BCRC 14848、金黄色葡萄球菌BCRC 15211、金黄色葡萄球菌BCRC 12154、大肠杆菌BCRC 10675、肠道沙门氏菌BCRC 10747和肠道沙门氏菌BCRC 12948。结果表明，发酵促进了提取物中功能性成分的释放。结果表明，发酵液中总酚含量和抗氧化活性均高于未发酵液，但单宁含量低于未发酵液。此外，每种残留物的F&M产品对测试的7种病原菌表现出广谱的抗菌活性。这些结果表明，采用A. NCH 42提高了中药提取残渣的利用率。版权所有（C）2013，台湾食品药品监督管理局。出版社：Elsevier Taiwan LLC All rights reserved.
The feasibility of using Aspergillus oryzae NCH 42, an extracellular tannase-producing fungus, for increasing the utilization of extraction residues of Chinese herbal medicines (CHMs) was evaluated in this study. Four types of CHMs, including Trichosanthes kirilowii Maxim, Salvia miltiorrhiza Bge, Magnolia officinalis and Glycyrrhizae radix, were used. Their aqueous extraction residues were inoculated with A. oryzae NCH 42, and solid-state fermentation was performed for 5 days at 30 C with a moisture content of 86% (ratio of solid to water 1:6, w/v). The methanolic extracts of fermentation products (F&M) were examined for their functional components and properties, such as total phenolic content, antioxidant activity and tannin content. All experiments were performed using 0.1% (w/v) extracts, and the antibacterial activities of the 10% (w/v) extracts were tested against seven Gram-positive and Gram-negative bacteria, including Bacillus cereus BCRC 10603, Listeria monocytogenes BCRC 14848, Staphylococcus aureus BCRC 15211, Staphylococcus aureus BCRC 12154, Escherichia coli BCRC 10675, Salmonella enterica BCRC 10747, and Salmonella enterica BCRC 12948. Results showed that fermentation enhanced the release of functional ingredients from the extracts. The F&M products had higher total phenolic content and antioxidant activity than the unfermented ones, but the tannin content was lower. Moreover, the F&M products of each residue showed a wide spectrum of antibacterial activities against the seven pathogenic bacteria tested. These results revealed that solid-state fermentation using A. oryzae NCH 42 improves the utilization of extraction residues of CHMs. Copyright (C) 2013, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. All rights reserved.