Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121 degrees C), cooled and fermented with 2% liquid culture (containing 10(6) cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37 degrees C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 degrees C, 24 hr.) + L. casei (37 degrees C, 24 hr.)]; S. boulardii [(25 degrees C, 24 hr.) + L. plantarum (37 degrees C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.
Highlights
The growth supplements remarkably enhanced the cordycepin production.
Hypoxanthine and adenosine yielded higher amount of cordycepin.
The potent growth supplements activated cordycepin biosynthesis pathway.
Upregulation of
RNR
,
NT5E
,
ADEK
and
purA
mRNA expression was observed.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.