Purification and properties of a novel phenolic antioxidant from radix astragali fermented by aspergillus oryzae M29

I. Chuan Sheih, Tony J. Fang, Tung-Kung Wu, Cheng Hsiang Chang, Ru Yin Chen

Research output: Contribution to journalArticle

23 Scopus citations

Abstract

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), 1H NMR (nuclear magnetic resonance), 13C 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.

Original languageEnglish
Pages (from-to)6520-6525
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number12
DOIs
StatePublished - 22 Jun 2011

Keywords

  • antioxidant
  • Aspergillus
  • Astragalus
  • phenolic

Fingerprint Dive into the research topics of 'Purification and properties of a novel phenolic antioxidant from radix astragali fermented by aspergillus oryzae M29'. Together they form a unique fingerprint.

  • Cite this