Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during <i>Aspergillus niger</i> fermentation

Liu, Ruiting; Tao, Yexing; Xu, Tao; Wu, Ting; Yu, Qian; Pan, Siyi; Xu, Xiaoyun

doi:10.1111/ijfs.16239

Cited by 3 publications

(2 citation statements)

References 29 publications

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“…Following PWN invasion, the host recognizes PWN secretions and related microbial products, activates defense signaling pathways, and induces the expression of flavonoids (Park et al, 2020). These substances have antioxidant and antimicrobial functions that limit PWN pathogenicity and microbial infection (Raorane et al, 2019; Liu et al, 2023b). Pine wilt nematode pathogenicity involves numerous symbiotic or associated microbes (Jia et al, 2023).…”

Section: Discussionmentioning

confidence: 99%

The molecular basis of pine wilt disease resistance inPinus massoniana

Wang,

Cai,

Zeng

et al. 2024

Preprint

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Pine wilt disease (PWD), caused by the pine wood nematode (PWN)Bursaphelenchus xylophilus, results in significant economic and ecological damage toPinusforests and plantations worldwide.Pinus massonianais the primary host of PWD in southern China, but its response to the PWN remains largely unstudied. Previously, we observed PWD in aP. massoniananursery that contained over 71 commonly used cultivars. Through field phenotyping, we identified two groups of PWN resistant cultivars. Resistant cultivars (RC) exhibited very low PWN carrying amounts (PCA) and had relatively low mortality, and tolerant cultivars (TC) had high PCA but low mortality. In this study, we confirmed via PWN inoculation assays that the resistant and tolerant cultivars had lower mortality rates, 10% and 11%, respectively, than other cultivars (which had a mortality rate of 83.3%). The RC had a PCA that was significantly lower than that of other cultivars, while the TC exhibited a higher PCA. To explore the molecular mechanisms underlying the response ofP. massonianato PWN, the transcriptome and metabolome of the above cultivars were profiled by high throughput sequencing. As no reference genome is available forP. massoniana, we generated a new full-length transcriptome library with iso-seq. Using the transcriptome and metabolome from differentP. massonianacultivars inoculated with PWN, we found three major PWD resistance strategies. 1) The common response strategy involved three important molecular pathways. First, synthesis of indole-3-acetic acid (IAA) and abcisic acid (ABA) were suppressed during PWN invasion, thus suppressing the synthesis of polysaccharides (especially myo-inositol and trehalose) and (-)-riboflavin through ABC transporters. Second, by inhibiting aspartic acid, the synthesis of arginine and proline through APS5 (aspartate aminotransferase 5) were suppressed. Third, by reducing cysteine, GERD (germacrene D synthase) was up-regulated, and sesquiterpenoid and triterpenoid metabolites were accumulated to resist PWN invasion. 2) The most effective resistance strategy involved the accumulation of reactive oxygen species (ROS), which enhanced jasmonic acid (JA) accumulation and highly induced the expression of chitinase, thus improving resistance to PWN. 3) The tolerance strategy involved the induction of phosphatidylcholine, which promoted flavonoid and anthocyanin synthesis via LPIN (phosphatidate phosphatase), LOX2S (lipoxygenase), and LOX1_5 (linoleate 9S-lipoxygenase), thus significantly inhibiting the pathogenicity of the PWN but not the PCA. These results illustrate the molecular mechanisms by whichP. massonianacultivars resist or tolerate PWN and are of great significance in the prevention and control of PWD.

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Section: Discussionmentioning

confidence: 99%

The molecular basis of pine wilt disease resistance inPinus massoniana

Wang,

Cai,

Zeng

et al. 2024

Preprint

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“…Using Aspergillus niger to ferment flavedo resulting in a significant increase in flavonoids post-fermentation. This led to a notable enhancement in the antioxidant activity of the flavedo ( Liu et al, 2023 ). After the fermentation of Ganoderma lucidum with ginseng extract residue as substrate, the changes of 8 kinds of ginsenosides in the fermentation broth were analyzed by high-performance liquid chromatography.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of DaiDai fruit and its biological activity

Meng,

Tang,

et al. 2024

Front. Microbiol.

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DaiDai fruit, a medicinal and edible plant fruit, is abundant in biologically active compounds and has a long history of use in traditional Chinese medicine. This research focuses on utilizing fermentation to develop a functional DaiDai fruit fermentation broth. Lactobacillus, Bacillus subtilis and Saccharomyces cerevisiae were employed in the fermentation process. By conducting screenings of bacterial strains, single factor experiments, and response surface methodology, the total flavonoids, polysaccharides, polyphenols, and 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate were used as the index for selection, ultimately identifying Lactobacillus L-13 as the optimal fermentation strain. The optimal fermentation conditions were determined to be a time of 108 h, a temperature of 43.6°C, and a solid–liquid ratio of 1:15.157 (w/v). Under these conditions, the total flavonoid content reached 412.01 mg/g, representing a 36.71% increase compared to conventional extraction methods. The contents of polysaccharides and polyphenols and the DPPH scavenging rate were also increased. The fermentation broth of DaiDai fruit exhibited inhibitory effects on tyrosinase and melanin production in mouse melanoma cells B16-F10 induced by α-MSH and anti-inflammatory properties in a zebrafish inflammation model. These indicate that the DaiDai fruit fermentation broth possesses anti-melanoma, whitening, and anti-inflammatory properties, showcasing significant potential for applications in medicine, cosmetics, and other industries.

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Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity

Vu,

Johnson,

Fenton

et al. 2024

Int J of Food Sci Tech

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SummaryEmpty carob pods, a by‐product of carob seed production, are abundant in D‐pinitol, dietary fibre and phenolics, offering diverse potential health benefits. However, they also contain high levels of sugars. This study evaluated the capacity of Saccharomyces cerevisiae in submerged fermentation of empty carob pods to enhance D‐pinitol to total carbohydrate ratio, and contents of dietary fibre, and phenolics. Empty carob pods were fermented at pH 5.0, 5.5, 6.0, 6.5, and 7.0 at 30 °C for 10, 20, 30 and 50 h. After 20 h of fermentation, the total carbohydrates decreased by 70% (P < 0.001); the ratio of D‐pinitol to total carbohydrates increased by nearly fivefold (P < 0.05); total phenolic and total flavonoid contents and antioxidant activity significantly increased (P < 0.05), whereas condensed tannin content and α‐glucosidase inhibitory activity remained stable. Fermented carob pods may be potentially used as a functional food ingredient to help control blood glucose levels.

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Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

Cited by 3 publications

References 29 publications

The molecular basis of pine wilt disease resistance inPinus massoniana

The molecular basis of pine wilt disease resistance inPinus massoniana

Fermentation of DaiDai fruit and its biological activity

Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity

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