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標題: Purification and Properties of a Novel Phenolic Antioxidant from Radix astragali Fermented by Aspergillus oryzae M29
作者: Sheih, I-Chuan
Tony, J.Fang
Wu, Tung-Kung
Chang, Cheng-Hsiang
Chen, Ru-Yin
關鍵字: Aspergillus;Astragalus;antioxidant;phenolic;performance liquid-chromatography;in-vitro;ultraweak;chemiluminescence;scavenging ability;food constituents;aqueous;extracts;identification;fungi;membranaceus;plants
Project: Journal of Agricultural and Food Chemistry, Volume 59, Issue 12, Page(s) 6520-6525.
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), (1)H NMR (nuclear magnetic resonance), (13)C 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.
ISSN: 0021-8561
DOI: 10.1021/jf2011547
Appears in Collections:食品暨應用生物科技學系

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