The use of Aspergillus niger cultures for biotransformation of terpenoids

Parshikov, Igor A.; Sutherland, John B.

doi:10.1016/j.procbio.2014.09.005

Cited by 36 publications

(20 citation statements)

References 95 publications

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“…Terpenoids, steroids, and flavonoids will not be included because their biotransformations have been reviewed recently (Parshikov and Sutherland 2014;2015). Details of the specific conditions used for growth of the cultures and biotransformation of the substrates may be obtained from the original articles cited.…”

Section: Introductionmentioning

confidence: 99%

Biotransformations of organic compounds mediated by cultures of Aspergillus niger

Parshikov

Woodling

Sutherland

2015

Appl Microbiol Biotechnol

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Many different organic compounds may be converted by microbial biotransformation to high-value products for the chemical and pharmaceutical industries. This review summarizes the use of strains of Aspergillus niger, a well-known filamentous fungus used in numerous biotechnological processes, for biochemical transformations of organic compounds. The substrates transformed include monocyclic, bicyclic, and polycyclic aromatic hydrocarbons; azaarenes, epoxides, chlorinated hydrocarbons, and other aliphatic and aromatic compounds. The types of reactions performed by A. niger, although not unique to this species, are extremely diverse. They include hydroxylation, oxidation of various functional groups, reduction of double bonds, demethylation, sulfation, epoxide hydrolysis, dechlorination, ring cleavage, and conjugation. Some of the products may be useful as new investigational drugs or chemical intermediates.

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Section: Introductionmentioning

confidence: 99%

Biotransformations of organic compounds mediated by cultures of Aspergillus niger

Parshikov

Woodling

Sutherland

2015

Appl Microbiol Biotechnol

Self Cite

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“…Therefore, all these scientific achievements over a century of the investigation resulted in a range of new processes and compounds and contributed to the great interest about the chemical versatility and the pharmacological potential of secondary metabolites from A. niger. Investigations focused on the screening of bioactive compounds using strains from different habitats, modifications on the fermentation routes, 8 genome editing, 18,19 epigenetic modulation, 20,21 and microbial biotransformation, [22][23][24] and revealed A. niger as a powerful tool for the production of diverse and structurally complex compounds endowed with an ingenious structure for the experimental drug research area.…”

Section: Introductionmentioning

confidence: 99%

Aspergillus niger: A Hundred Years of Contribution to the Natural Products Chemistry

Lima¹,

Oliveira²,

Pimenta³

et al. 2019

J. Braz. Chem. Soc.

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Aspergillus niger is a phytopathogenic fungus responsible for the plant disease called "black mold", and it is considered the most versatile microorganism for producing acids, proteins, and enzymes of industrial value, besides a variety of compounds of pharmacological interest. This review presents a century of contribution of A. niger in the natural products chemistry under two different perspectives: (i) an overview of the structural diversity of secondary metabolites produced by A. niger from different habitats and their biological activities; (ii) a general discussion of the enzymatic potential of A. niger on the selective biotransformation of terpenes, highlighting the most uncommon microbial transformations.

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“…Also, it does not need sample preparation, where the same samples can be measured several times since there is no change in their characteristics after the first trial of measurements [11][12][13]. ET has been used in: (i) biotechnology applications, (ii) food industry, (iii) olive oil authentication and adulteration, (iii), and most importantly, oral pharmaceutical product evaluation [12,[14][15][16][17][18][19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Taste, Total Phenols and Antioxidant for Fresh, Roasted, Shade dried and Boiled leaves of Edible Arum palaestinum Bioss

Qneibi¹,

Jaradat²,

Zaid³

et al. 2018

mpj

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ABSTRACT:Arum palaestinum is one of the famous wild plants that have been used since the ancient time in the Palestinian folk food and medicine. However, it needs particular cooking steps to decrease its numbing taste. We investigated the impact of cooking, measures on taste, total phenols and antioxidant activity of wild A. palaestinum by using an Alpha-Astree Electronic tongue (ET), which is used for food taste assessment. In this study, the A. palaestinum was cooked in different ways. We used Folin Ciocalteu's process to compare total phenols, where radical scavenging assay was used to evaluate the antioxidant activity using 2, 2-diphenyl-1-picrylhydrazyl-hydrate (DPPH). Our results showed that a very significant discrimination of the samples with different distances between groups (p-values < 0.001) in the ET results coupled with the principal component analysis (PCA). The samples were in the following order in term of numbing taste: Fresh > dried > cooked. Moreover, the pattern discrimination index between (A and C), (B and C) and (A and B) were 88%, 96.36%, and 98%, respectively, which suggests that C and A are the most similar preparations in term of taste, while B is the worst one. Our results reveal that the cooking and dried A. palaestinum showed a lower numbing taste by ET, while the antioxidant activities showed a marked correlation with the total phenolic contents. As a result, we concluded that the oven dried preparing method (home roasting) for A. palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

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The use of Aspergillus niger cultures for biotransformation of terpenoids

Cited by 36 publications

References 95 publications

Biotransformations of organic compounds mediated by cultures of Aspergillus niger

Biotransformations of organic compounds mediated by cultures of Aspergillus niger

Aspergillus niger: A Hundred Years of Contribution to the Natural Products Chemistry

Evaluation of Taste, Total Phenols and Antioxidant for Fresh, Roasted, Shade dried and Boiled leaves of Edible Arum palaestinum Bioss

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