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Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid-state fermentation by Trichoderma reesei.

Abstract：

AIMS:This study aims to evaluate the impact of solid-state fermentation (SSF) by Trichoderma reesei on the phenolic content, antioxidant and antimicrobial activities of garden cress seeds (GCS). METHODS AND RESULTS:The factorial statistical design was employed to optimize the SSF conditions, incubation time, pH, temperature and moisture, for maximum production of the phenolic content and microbial carbohydrate-cleaving enzymes from GCS. The total phenolic content significantly increased from unfermented GCS (401 mg gallic acid equivalent (GAE) 100 g-1 ) to fermented GCS (3600 mg GAE 100 g-1 ) by ninefold. The total antioxidant activity significantly increased in fermented GCS. Fifteen phenolic compounds were detected in fermented GCS with high concentrations compared to 14 in unfermented GCS using high-performance liquid chromatography. A strong correlation between the production of the carbohydrate-cleaving enzymes and the phenolic content of fermented GCS was observed. The phenolic compounds of fermented GCS showed higher antimicrobial activity. CONCLUSIONS:The fermented GCS is a powerful source of phenolic compounds with high antioxidant potentials, which can be used as dietary supplement and antimicrobial agent. SIGNIFICANCE AND IMPACT OF THE STUDY:Solid-state fermentation is a promising technique used for production of added-value bioactive compounds. SSF increased the total phenolic content and antioxidant activity of GCS several folds compared to germination process, which recently studied.

journal_name

J Appl Microbiol

journal_title

Journal of applied microbiology

authors

Abdel-Aty AM,Bassuiny RI,Barakat AZ,Mohamed SA

doi

10.1111/jam.14394

subject

Has Abstract

pub_date

2019-11-01 00:00:00

pages

1454-1467

issue

5

eissn

1364-5072

issn

1365-2672

journal_volume

127

pub_type

杂志文章

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