標題: Purification and Properties of a Novel Phenolic Antioxidant from Radix astragali Fermented by Aspergillus oryzae M29
作者: Sheih, I-Chuan
Fang, Tony J.
Wu, Tung-Kung
Chang, Cheng-Hsiang
Chen, Ru-Yin
生物科技學系
Department of Biological Science and Technology
關鍵字: Aspergillus;Astragalus;antioxidant;phenolic
公開日期: 22-Jun-2011
摘要: 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.
URI: http://dx.doi.org/10.1021/jf2011547
http://hdl.handle.net/11536/22507
ISSN: 0021-8561
DOI: 10.1021/jf2011547
期刊: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume: 59
Issue: 12
起始頁: 6520
結束頁: 6525
Appears in Collections:Articles


Files in This Item:

  1. 000291568300021.pdf