Fu Jin-Xian,Jiao Jiao,Gai Qing-Yan,He Xiao-Jia,Fu Yu-Jie,Feng Xue,Gao Jie
Baicalein and wogonin, two health-promoting flavonoid aglycones in Scutellaria baicalensis Georgi roots, have better bioactivity and bioavailability than their glycoside precursors (baicalin and wogonoside). The search for novel microorganisms for the fermentation of S. baicalensis roots to improve the yields of baicalein and wogonin is of great interest in the food and nutraceutical industries. In this study, a novel endophytic fungus ( Penicillium rubens ) capable of producing cellulase (0.82 ± 0.12 U/mL) and β-glucosidase (4.55 ± 0.97 U/mL) was used to ferment S. baicalensis roots to obtain high yields of baicalein and wogonin. Semi-solid-state fermentation with homogeneous fungal cultures was found to be the appropriate strategy. Under the optimal fermentation parameters (temperature 30 °C, inoculation dose of fungal cultures 4 mL/g, and time 60 h), the yields of baicalein and wogonin (46.95 ± 4.98 mg/g DW and 31.41 ± 9.36 mg/g DW) from S. baicalensis roots were tremendously increased by 16.13-fold and 15.47-fold over control, respectively. Results of industrial enzyme bioprocessing and scanning electron microscope indicated that the remarkable increase in aglycone product yields could be due to the synergistic effects of cellulase and β-glucosidase produced by P. rubens on cell wall hydrolysis and glycoside deglycosylation. In addition, extracts of S. baicalensis roots fermented by P. rubens showed a significant increase in antioxidant and antimicrobial activities. Overall, the semi-solid-state fermentation of S. baicalensis roots using the novel P. rubens was an effective strategy that could yield high quantities of baicalein and wogonin, which had promising potential in the food and nutraceutical industries. Graphical Abstract
A novel endophytic fungus Penicillium rubens isolated from pigeon pea producing cellulase (0.73 ± 0.14 U/mL) and β-glucosidase (4.85 ± 0.42 U/mL) was used to ferment pigeon pea roots (PPR) for obtaining bioactive genistein . Semi-solid-state fermentation (SSSF) with water was found to be the appropriate strategy for increasing genistein level in PPR. The genistein yield (0.37 ± 0.02 mg/g) in PPR fermented by P. rubens under the optimal conditions was 3.08-fold higher than that in the control (0.12 ± 0.02 mg/g). Scanning electron microscope results indicated that P. rubens utilized the nutrients in PPR for growth and could significantly destroy cell walls, thus contributing to the release of more genistein. The bioactivities of extracts from PPR fermented by P. rubens were higher than control. The present study provided a cost-effective SSSF approach to achieve higher yield of genistein from agrifood by-products PPR using the novel P. rubens . Industrial relevance A novel endophytic fungus P. rubens , capable of cell wall hydrolysis and genistin deglycosylation , was used to ferment PPR using SSSF strategy to obtain higher yield of bioactive genistein. The present study developed a method associated with advantages of simple operation, low cost, low energy consumption and environmental friendliness for the effective utilization of agrifood by-products PPR in food , nutraceutical, and other industrial fields. Also, P. rubens exhibited promising potential in fermentation fields for improving yields of other bioactive aglycones from food and medicinal resources.
Xiao-Jia He,Jin-Xian Fu,Jiao Jiao,Qing-Yan Gai,Yu-Jie Fu,Xue Feng,Yuan Wang
Resveratrol (a high-value natural polyphenolic compound with numerous pharmacological activities) is predominantly present in the form of the glycoside polydatin in Polygonum cuspidatum roots. In this study, a novel endophytic fungus, Penicillium rubens , capable of producing both cellulase (0.71 ± 0.09 U/mL) and β-glucosidase (4.35 ± 0.38 U/mL) for cell wall hydrolysis and polydatin deglycosylation, was used to ferment P. cuspidatum roots to improve the yield of valuable resveratrol. Results showed that the semi-solid-state fermentation (SSSF) using the homogeneous cultures of P. rubens was the appropriate strategy to obtain a higher yield of resveratrol from P. cuspidatum roots. Under the optimal fermentation conditions (temperature 30 °C, inoculation dose 4.0 mL/g, and time 72 h), the yield of resveratrol (19.95 ± 0.83 mg/g DW) in P. cuspidatum roots fermented by P. rubens was 19.18-fold higher than that in the unfermented control (1.04 ± 0.47 mg/g DW). Moreover, the digestibility of P. cuspidatum roots by P. rubens in terms of dry matter weight and cellulose content was 40.04% and 21.91%, respectively. Scanning electron microscope observation indicated that P. rubens fermentation could effectively disrupt the cell walls of P. cuspidatum roots, thus contributing to the release of more polydatin for deglycosylation. In addition, the extracts of P. cuspidatum roots fermented by P. rubens exhibited higher antioxidant and antibacterial activities compared with those of the unfermented control. The economic analysis showed that the benefit of SSSF approach for resveratrol production was much greater than that of the unfermented control. Overall, this study proposed a cost-effective SSSF method using the novel P. rubens to obtain bioactive resveratrol from P. cuspidatum roots, which had promising potential in the pharmaceutical, nutraceutical , and cosmetic industries.
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