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Fermentation of Smilax china root by Aspergillus usami and Saccharomyces cerevisiae promoted concentration of resveratrol and oxyresveratrol and the free‐radical scavenging activity

Author:
Yoon, So‐Ra, Yang, Seung‐Hwan, Suh, Joo‐Won, Shim, Soon‐Mi
Source:
Journal of the science of food and agriculture 2014 v.94 no.9 pp. 1822-1826
ISSN:
0022-5142
Subject:
Aspergillus, Saccharomyces cerevisiae, Smilax china, antioxidant activity, ascorbic acid, ethanol production, fermentation, foods, resveratrol, saccharification, traditional medicine
Abstract:
BACKGROUND: Smilax china root, which is rich in resveratrol and oxyresveratrol, has been used as emergency foods as well as folk medicine. This study investigated changes in concentration of bioactive components and the free‐radical scavenging capacity of Smilax china root during fermentation by Aspergillus usami and Saccharomyces cerevisiae. RESULTS: Resveratrol, oxyresveratrol and piceid were quantified as major constituents in Smilax china root by using UPLC‐ESI‐MS. The concentration of oxyresveratrol and resveratrol remarkably increased through fermentation and the transformation of piceid to resveratrol. Its concentration in 4% Smilax china root was 1.16–2.95 times higher than that of a 2% preparation throughout fermentation. The vitamin C equivalent antioxidant capacity of 2% Smilax china root was 1.51–1.91 times higher than that of 4% Smilax china root during fermentation. Meanwhile, ABTS free‐radical scavenging capacity was enhanced up to 95.07 and 99.35% for 2% and 4% Smilax china root, respectively. CONCLUSION: Results from our study propose that bioactive components in Smilax China root were highly extracted by fermentation followed by saccharification and ethanol production, resulting in enhanced free‐radical scavenging capacity. © 2013 Society of Chemical Industry
Agid:
392424