Solid-state fermentation by <i>Trichoderma viride</i>
 for enhancing phenolic content, antioxidant and antimicrobial activities in ginger

Saleh, Rashad M.; Kabli, Saleh A.; Al-Garni, Saleh M.; Al-Ghamdi, Maryam A.; Abdel‐Aty, Azza M.; Mohamed, Saleh A.

doi:10.1111/lam.13003

Cited by 36 publications

(28 citation statements)

References 34 publications

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“…Temperature also plays a critical role in microbial growth and production of cell wall degradation enzymes. Similar to our finding, at 30°C of SSF, the polyphenols content of fermented bush tea and ginger significantly increased, whereas the lowest levels of polyphenols were detected at 20 and 40°C (Hlahla et al ; Saleh et al ).…”

Section: Discussionsupporting

confidence: 91%

“…The response surface methodology reported that maximum production of phenolic content and carbohydrate‐cleaving enzymes from GCS by SSF was recorded at 30°C, pH 7·0, 30% moisture and 5‐day incubation. Similarly, the phenolic content and antioxidant capacity of fermented maize were highly increased on day 5 of incubation (Salar et al ), whereas the maximum production of phenolic content from fermented ginger was detected on day 7 of incubation (Saleh et al ). Among the selected SSF parameters, the moisture content plays a significant role during SSF process as the micro‐organisms have different moisture requirements.…”

Section: Discussionmentioning

confidence: 99%

“…The total phenolic content of fermented GCS extract significantly increased by ninefold compared to the unfermented extract. The total phenolic content of ginger and wheat grain under SSF by fungi maximal increased by 6‐ and 14‐folds compared to unfermented respectively (Bhanja Dey and Kuhad ; Saleh et al ). The potential of SSF has been also demonstrated for improvement the total phenolic content of various plant‐based foods such as wheat bran (Moore et al ), rice (Bhanja et al ), wheat grain (Bhanja et al ), buckwheat, barley and rye (Ðordevic et al ) and oat (Cai et al ).…”

Section: Discussionmentioning

confidence: 99%

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Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by Trichoderma reesei

et al. 2019

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Aims: This study aims to evaluate the impact of solid-state fermentation (SSF) by Trichoderma reesei on the phenolic content, antioxidant and antimicrobial activities of garden cress seeds (GCS). Methods and Results: The factorial statistical design was employed to optimize the SSF conditions, incubation time, pH, temperature and moisture, for maximum production of the phenolic content and microbial carbohydratecleaving enzymes from GCS. The total phenolic content significantly increased from unfermented GCS (401 mg gallic acid equivalent (GAE) 100 g À1 ) to fermented GCS (3600 mg GAE 100 g À1 ) by ninefold. The total antioxidant activity significantly increased in fermented GCS. Fifteen phenolic compounds were detected in fermented GCS with high concentrations compared to 14 in unfermented GCS using high-performance liquid chromatography. A strong correlation between the production of the carbohydrate-cleaving enzymes and the phenolic content of fermented GCS was observed. The phenolic compounds of fermented GCS showed higher antimicrobial activity. Conclusions: The fermented GCS is a powerful source of phenolic compounds with high antioxidant potentials, which can be used as dietary supplement and antimicrobial agent. Significance and Impact of the Study: Solid-state fermentation is a promising technique used for production of added-value bioactive compounds. SSF increased the total phenolic content and antioxidant activity of GCS several folds compared to germination process, which recently studied.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by Trichoderma reesei

et al. 2019

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“…Plant‐derived antimicrobials have been researched and consumed frequently over the past decade to improve quality of health and provide ethnopharmacological remedies (Nittayananta, Limsuwan, Srichana, Sae‐Wong, & Amnuaikit, ; Tang, Prodhan, Biswas, Le, & Sekaran, ). Flavonoid, which is the most abundant type of polyphenolic compound found in plant materials, was studied to increase in concentration and antibacterial activity using acid hydrolysis (Min, Kim, Lee, Kim, & Paik, ), fermentation (Saleh et al, ), and silver nanoparticles (Rashid et al, ). In this study, fermentation was used to increase the antimicrobial activity of I. britannica extract.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, phenolic compound compo- 2018). Flavonoid, which is the most abundant type of polyphenolic compound found in plant materials, was studied to increase in concentration and antibacterial activity using acid hydrolysis (Min, Kim, Lee, Kim, & Paik, 2014), fermentation (Saleh et al, 2018), and silver nanoparticles (Rashid et al, 2017). In this study, fermentation was used to increase the antimicrobial activity of I. britannica extract.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains

Bae

Kim

et al. 2019

J Food Biochem

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The aim of this study was to evaluate the antimicrobial efficacy of fermented Inula britannica extract (FIBE) against Staphylococcus aureus strains including methicillin‐resistant S. aureus (MRSA). I. britannica extract was fermented by Lactobacillus plantarum KCCM 11613P, and the pathogenicity of S. aureus strains was determined via assessment of coagulase, DNase, and hemolytic activities. Epicatechin concentration increased from 4.38 to 6.05 μg/mg during fermentation (p < 0.01). FIBE treatment inhibited coagulase release from S. aureus to levels below the inhibitory concentration. FIBE promoted the release of intracellular nucleic acids and N‐phenyl‐1‐naphthylamine absorption. In three S. aureus strains, damaged cells exhibited 21.58, 16.79, and 17.65% decreases in membrane potential induced by cell membrane depolarization, respectively (p < 0.05). Upon FIBE treatment in culture, the minimum inhibitory concentration of FIBE exerted a bacteriostatic effect. In conclusion, FIBE possesses antimicrobial properties, including inhibition of virulence factors, damage to cell membranes, and inhibition of bacterial growth. Practical applications Methicillin‐resistant Staphylococcus aureus (MRSA) is a serious concern in hospitals because of its known antibiotic resistance. Vancomycin and tigecycline are used for treating MRSA, but the appearance of vancomycin‐intermediate and multidrug‐resistant strains of these bacteria has created a demand for new antimicrobial agents. This study demonstrates the effective application of Inula britannica and fermentation technology for developing natural antimicrobial agents against methicillin‐resistant Staphylococcus aureus.

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Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Ezekiel Adekoya,

Chika Eze,

Ezechukwu Okpara

et al. 2024

Chemistry & Biodiversity

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This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non‐fermented, semi‐fermented and fermented. The chemical composition was ascertained via FTIR, GC‐MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha‐amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH˙, ABTS˙+ and NO˙, and the radical scavenging capacity was in the order of non‐fermented > semi‐fermented > fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better α‐amylase inhibitory activity compared to the non‐fermented and semi‐fermented MOS teas.

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Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger

Cited by 36 publications

References 34 publications

Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by Trichoderma reesei

Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by Trichoderma reesei

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

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