Inhibitory Effect of the Culture Broth Extract of Aspergillus tamarii on Nitric Oxide Production and Its Antioxidative Activity

Abstract

Many studies have explored suppression of aflatoxin produced by Aspergillus Genus. On the other hand, this study examined the inhibitory effect of the culture broth extract (CE) of A. tamarii obtained from dead silkworm on nitric oxide (NO) production and its antioxidative activity. The culture broth was extracted with EtOAc, dried, and then used in this experiment. As a result, CE did not show cytotoxicity on RAW 264.7 cells at any concentration. Moreover, CE suppressed lipopolysaccharide (LPS)-induced NO production of RAW 264.7 cells in a dose-dependent manner. The total phenol content according to the Folin-Dennis method, the antioxidative activity by DPPH, and the nitrate radical scavenging capacity of CE were increased in a dose-dependent manner. Thus, many of the phenolic compounds were considered to represent the antioxidative activity.

Targeted Isolation of Two New Anti-inflammatory and UV-A Protective Dipyrroloquinones from the Sponge-associated Fungus Aspergillus tamarii MCCF102

“…A related strain of A. tamarii has been recently demonstrated to produce antimicrobial and antioxidant pigment molecules, although the identity of these compounds was not determined or not reported [14]. An earlier study on the antioxidant and anti-inflammatory potential of another A. tamarii culture broth extract reported that unspecified phenolic compounds likely produced the bioactivity observed [15]. Alternatively, various strains of A. tamarii have been more extensively studied in the past for the production of weak mycotoxins or offflavoring in a variety of foods that encompass grains, nuts like cocoa, cashews, and pistachios, fruits such as figs and pomegranates, vegetables including the Jerusalem artichoke, and dried "Maldives fish" [14,[16][17][18][19].…”