Antioxidant Activity and Infrared Spectroscopy Analysis of Alcoholic Extracts Obtained from Paecilomyces hepiali (Ascomycetes)

Abstract

This research studies the influence of substrate on the antioxidant activity of alcohol extracts of Paecilomyces hepiali. We used corn, rice, millet, and peas as substrates. Antioxidant activity was measured with the DPPH radical scavenging method. Concentrations of extracts (6.25, 3.12, 1.56, 0.78, and 0.39 mg/mL) were applied in all evaluations. Overall antioxidant activity was expressed as the concentration of substrate that decreased DPPH radical levels by 50% (IC50DPPH) for 7 methanol and 7 ethanol extracts. A comparison of IC50DPPH allowed us to conclude that the methanol extracts are more active in scavenging stable DPPH radicals than are the ethanol extracts. The substrate with antioxidant properties most suitable for cultivation of P. hepiali was rice supplemented with non-defatted soy flour. The extract most effective in scavenging stable radicals was the methanol extract of sample 4 (IC50DPPH = 2.33 mg/mL) cultivated on rice with nondefatted soy flour. The methanol extract of sample 7 cultivated on peas was less effective (IC50DPPH = 11.50 mg/mL). By crystallizing these extracts, we managed to obtain sufficient quantities of 6 samples in a solid state, for which infrared spectra were measured and confirmed the presence of amino acids in the extracts.

Fermentation of DaiDai fruit and its biological activity

“…Aerobic fermentation was carried out in 100 mL shaker flasks with a total volume of 20 mL and placed in a constant temperature shaking incubator for 72 h at 37°C and 220 rpm/min. After fermentation, the supernatant was taken by centrifugation and then filtered by 0.22 μm filter membrane to obtain the DaiDai fruit fermentation broth for subsequent research ( Maľučká et al, 2018 ). Subsequently, each fermentation broth’s total flavonoid, polysaccharide, polyphenol, and DPPH free radical scavenging rate are analyzed to identify the most suitable strain for DaiDai fruit fermentation.…”

Extract of Paecilomyces hepiali mycelia induces lipolysis through PKA-mediated phosphorylation of hormone-sensitive lipase and ERK-mediated downregulation of perilipin in 3T3-L1 adipocytes

“…The P. hepiali strains were originally isolated, identified and fermented by Prof. Xu’s laboratory. According to the previous report, methanol extract of P. hepiali mycelia was prepared with some modifications [ 27 ]. Dried mycelia were crushed and then extracted with 20 volumes of 100% methanol three times (3 h each) at 70 °C under reflux.…”