Development of an HPLC method to analyze and prepare elsinochrome C and hypocrellin A in the submerged fermentation broth of <i>Shiria</i> sp. SUPER‐H168

Hu, Mingming; Cai, Yujie; Liao, Xiangru; Hao, Zhikui; Liu, Jiayang

doi:10.1002/bmc.1722

Cited by 13 publications

(7 citation statements)

References 24 publications

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“…However, there is still lack of detection sensors that can be used in the fermented liquid of nutrients and metabolites. Currently, high‐performance liquid chromatography (HPLC) (Hu, Cai, Liao, Hao, & Liu, ) and gas chromatography–mass spectrometry (GC–MS) (Grun et al, ) are used for testing. Although these methods can accurately detect substrate and the key metabolic product during the fermentation process, they often need a cumbersome process of sample preparation and sample testing.…”

Section: Introductionmentioning

confidence: 99%

Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue

Dai

Huang

et al. 2019

J Food Process Engineering

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In this study, a fusion model to combine electronic nose and electronic tongue was developed to detect submerged fermentation of Tremella aurantialba (T. aurantialba). Three chemical indicators of T. aurantialba fermentation were detected by traditional measuring methods as a comparison, including ergosterol content, reducing sugar content and polysaccharide content. Principal component analysis (PCA) and layer fusion in the feature were applied on electronic nose and electronic tongue data. Support vector machine regression (SVR) model was established for quantitative determination of the three chemical indicators. The SVR model was combined with PCA for testing of ergosterol content, reducing sugar content, and polysaccharide content. The correlation coefficient of the test set for ergosterol content, reducing sugar content, and polysaccharide content were 0.9946, 0.9945, and 0.9934, respectively. The root mean square error of prediction of the models for the three indicators were 2.7765 μg/mL, 29.1405 mg/mL, and 0.4858 mg/mL, respectively. The results proved that the combined system could be used to predict the ergosterol content, reducing sugar content, and polysaccharide content during submerged fermentation of T. aurantialba. In conclusion, detection of T. aurantialba fermentation based on electronic nose and electronic tongue technologies achieved satisfactory results and, therefore, offers broad application prospects in the liquid state industry. Practical applications The fermentation broth of T. aurantialba has a variety of pharmacological effects. The submerged fermentation of T. aurantialba is very complex. The existing detection technology needs a cumbersome process of sample preparation and costs a lot of time, which cannot meet the need of rapid detection. Electronic nose combined with electronic tongue could detect the odor and taste changes during the T. aurantialba fermentation quickly. The fusion techniques showed good performances in the quantitation of the main indicators of T. aurantialba. The method can be used to determine the state of fermentation instead of the traditional methods. It further improves the accuracy and scientificity of quantitative evaluation for T. aurantialba fermentation. Data fusion technique to combine electronic nose and electronic tongue could be applied in the liquid state fermentation industry in the future.

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Section: Introductionmentioning

confidence: 99%

Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue

Dai

Huang

et al. 2019

J Food Process Engineering

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“…Thus, paying close attention to the fermentation process has become a very critical issue in order to detect adverse deviations as soon as possible. Generally, the classical analysis methods such as physicochemical methods (Zhang, Li, & Zhang, ), high‐performance liquid chromatography (Hu, Cai, Liao, Hao, & Liu, ), mass spectrometry (Fraser, Lane, Otter, Harrison, & Rasmussen, ; Tan et al, ) and gas chromatography–mass spectrometry (Zhang, Zhang, Yu, & Gu, ; Lin et al, ) based on off‐line extraction techniques and laboratory analysis require complex preparation of the sample and experienced operators and expensive instrumentation. In this sense, it is urgent to develop simple, rapid, noninvasive, and inexpensive technologies to monitor the fermentation process of T. aurantialba in real time.…”

Section: Introductionmentioning

confidence: 99%

Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Dai

Huang

et al. 2019

J Food Process Engineering

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Saponin is one of the most important products of Tremella aurantialba fermentation. The purpose of this research is to develop a portable artificial visualization system for convenient and nondestructive monitoring the saponin content during the fermentation process of T. aurantialba in real time. This system consisted of a colorimetric sensor array (CSA) and image acquisition program. Support vector machine regression (SVR) model was utilized to establish the quantitative model for predicting saponin content. Principal component analysis was applied to reduce the input dimension of

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“…The mass of the mycelia was measured using a Shimadzu UX620H balance (Shimadzu Corporation, Shimane-ken, Japan). The HA content in the mycelia was determined by the high-performance liquid chromatography (HPLC) method [ 23 ]. A total of 0.05 g of dried mycelia was transferred to 10 mL tubes containing 5 mL of dichloromethane (Zhiyuan Reagent Co., Ltd, Tianjin, China) and thoroughly ground into powder with silicon sand (60 mesh, Guangzhou Chemical Reagent Factory, Guangdong, China).…”

Section: Methodsmentioning

confidence: 99%

Temperature-responsive regulation of the fermentation of hypocrellin A by Shiraia bambusicola (GDMCC 60438)

et al. 2022

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Background Hypocrellin A (HA) is a perylene quinone pigment with high medicinal value that is produced by Shiraia bambusicola Henn. (S. bambusicola) and Hypocrella bambusae (Berk. & Broome) Sacc. (Ascomycetes) with great potential in clinical photodynamic therapy. Submerged cultivation of S. bambusicola is a popular technique for HA production. However, there is not much research on how temperature changes lead to differential yields of HA production. Results The temperature regulation of submerged fermentation is an efficient approach to promote HA productivity. After a 32 °C fermentation, the HA content in the mycelia S. bambusicola (GDMCC 60438) was increased by more than three- and fivefold when compared to that at 28 °C and 26 °C, respectively. RNA sequencing (RNA-seq) analysis showed that the regulation of the expression of transcription factors and genes essential for HA biosynthesis could be induced by high temperature. Among the 496 differentially expressed genes (DEGs) explicitly expressed at 32 °C, the hub genes MH01c06g0046321 and MH01c11g0073001 in the coexpression network may affect HA biosynthesis and cytoarchitecture, respectively. Moreover, five genes, i.e., MH01c01g0006641, MH01c03g0017691, MH01c04g0029531, MH01c04g0030701 and MH01c22g0111101, potentially related to HA synthesis also exhibited significantly higher expression levels. Morphological observation showed that the autolysis inside the mycelial pellets tightly composted intertwined mycelia without apparent holes. Conclusions The obtained results provide an effective strategy in the submerged fermentation of S. bambusicola for improved HA production and reveal an alternative regulatory network responsive to the biosynthesis metabolism of HA in response to environmental signals.

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Development of an HPLC method to analyze and prepare elsinochrome C and hypocrellin A in the submerged fermentation broth of Shiria sp. SUPER‐H168

Cited by 13 publications

References 24 publications

Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue

Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue

Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Temperature-responsive regulation of the fermentation of hypocrellin A by Shiraia bambusicola (GDMCC 60438)

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