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Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate using Response Surface Method and Study of its Antioxidant, Hypoglycemic Activities
He, D.; Duan, D.; Lv, X.; Xiong, B.; Li, Z.; Zhang, S.; Cai, J.; Qiao, X.; Chen, Q. Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity. Fermentation2024, 10, 153.
He, D.; Duan, D.; Lv, X.; Xiong, B.; Li, Z.; Zhang, S.; Cai, J.; Qiao, X.; Chen, Q. Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity. Fermentation 2024, 10, 153.
He, D.; Duan, D.; Lv, X.; Xiong, B.; Li, Z.; Zhang, S.; Cai, J.; Qiao, X.; Chen, Q. Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity. Fermentation2024, 10, 153.
He, D.; Duan, D.; Lv, X.; Xiong, B.; Li, Z.; Zhang, S.; Cai, J.; Qiao, X.; Chen, Q. Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity. Fermentation 2024, 10, 153.
Abstract
Objective: The aim of this study was to optimize the fermentation process of Radix Ranunculi ternate via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods: The solid-state fermentation process was optimized using single-factor tests and the response surface method, with the yield of the alcohol extract of R. ternate as an evaluation index. Results: The best fermentation process was optimized using solid-state endophytic fungus fermentation technology as follows: strain addition ratio of Chaetomium globosum/Fusarium equiseti =1:1, fermentation for 5 d, sieve size of 40 mesh, liquid/material ratio of 0.8:1 mL·g−1, fermentation temperature of 31 °C, and inoculation amount of 7.5%. Under the optimized conditions, the contents of the water-soluble extract and total polysaccharides decreased by 12.71% and 12.95%, respectively, in the fermentation, The contents of ethanol-soluble-extract, flavonoids, saponins, polyphenols, organic acids, and total amino acids of fermented R. ternate increased by 19.77%, 57.14%, 79.67%, 14.29%, 17.63% and 3.82%, respectively, and the scavenging rate for DPPH, ABTS+, ·OH free radicals and inhibitory rate for α-amylase also increased by 19.02%, 14.17%, 7.53% and 34.54%, respectively, compared with unfermented R. ternate. Conclusions: Solid-state fermentation opens new avenues for the development and application of R. ternate as natural antioxidant and hypoglycemic food.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
