This research aims to change the phenolic fractions and the bioactivities of quinoa by solid-state fermentation (SSF) with the edible fungus Monascus anka ( M. anka ). The contents of protein and fat increased in the fermented product, while the carbohydrate decreased. After 6-day fermentation with M. anka, the amount of phenolic compound reached the highest level. The majority of phenolic forms in fermented quinoa were phenolic acids , mainly ferulic acid , protocatechuic acid and p -hydroxybenzoic acid. Ultrahigh-performance liquid chromatography-mass spectrometry (UHPLC-MS) results showed that SSF was an effective method to transform quinoa phenolic compounds. Free fractions could be rapidly absorbed in the small intestine , suggesting that SSF with M. anka was a useful method to enhance bioavailable antioxidants. Antioxidant ability in vitro results showed that phenolic fractions from fermented quinoa were greater than the unfermented quinoa, and a significant cellular antioxidant activity (CAA) increment of 135% was obtained in the free phenolic fraction of fermented quinoa. Moreover, α-amylase and α-glucosidase inhibition activities were enhanced with fermentation. Correlation matrix analysis revealed that most of the free phenolic compounds showed strong positive correlations with antioxidant activities and digestive enzyme activities. Consequently, fermentation with M. anka was a particularly promising method to enhance the bioactivity of quinoa.
This study revealed the formation mechanism of flavonoid aglycones in Moringa oleifera leaf (MOL) during Monascus anka fermentation via widely targeted metabolomics and data-independent acquisition-based proteomics. Bioactivity assays demonstrated that M. anka fermentation significantly enhanced MOL's bioactivity; total flavonoid and phenolic content, ABTS and DPPH radical scavenging capacities were increased by 226.8%, 45.59%, 1.28-, and 1.25-fold compared with the unfermented control, respectively. Widely targeted metabolomics identified 172 phenolic metabolites, of which flavonoids accounted for 70.9%. Notably, flavonoid aglycones (quercetin and kaempferol) were significantly accumulated during fermentation, being 5.05-, 2.65-, and 5.54-fold higher than the unfermented control. Proteomics analysis identified key carbohydrate-active enzymes associated with cell wall degradation. Importantly, β -glucosidases (GH1, GH3) and α -L-rhamnosidases (GH78) hydrolyzed flavonoid glycosidic linkages, facilitating free aglycone accumulation. Collectively, these findings indicated that M. anka -secreted enzymes exerted catalytic roles in cell wall degradation and flavonoid deglycosylation, providing a theoretical basis for targeted enhancement of MOL bioactivity.
Fermentation results in the release and biotransformation of phenolic compounds in guava leaves. This study aimed to evaluate the bioaccessibility, safety and antidiabetic effect of phenolic-rich extract from fermented guava leaves (PE-fgl) using Monascus anka and Bacillus sp. BS2. The total phenolics and flavonoids were 51.18% and 16.60% bioaccessible after gastrointestinal digestion, respectively. High bioaccessibility was observed, particularly for ellagic acid, isoquercitrin, quercetin-3-O-β-D-xylopyranoside, quercetin-3-O-α-L-arabinofuranoside and avicularin, resulted in high recovery of α-glucosidase inhibition activity and antioxidant capacity. Moreover, PE-fgl was practically nontoxic with a median lethal dose (LD 50 ) greater than 5000 mg/kg and was without evidence of toxicity following subchronic administration up to the dose limit of 2000 mg/kg. Furthermore, PE-fgl significantly improved serum glucose and lipid levels as well as antioxidant capacity in diabetic mice. Liver, kidney and pancreas damage was also significantly alleviated. These results suggested that PE-fgl could be a nontoxic candidate for diabetes treatment.
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