Antioxidant and Antibacterial Activities Enhancement of Solid-state Fermented Candlenut Kernels by Aspergillus oryzae

Grace DOLOROSA LIMBONG, Levy NATHANAEL NABABAN, A. Manurung, Merry MERYAM MARTGRITA
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Abstract

According to several studies, solid state fermentation (SSF) can enhance antioxidant and antibacterial activity of natural sources, and microorganism that is widely used in this kind of research is Aspergillus oryzae . Therefore, this study employed SSF by A. oryzae to enhance antioxidant and antibacterial activity of candlenut kernel. Candlenut kernel powder, that has been moistened with 60% water, was inoculated with 10% (w/w) of 5-day-culture of A. oryzae, and was fermented for 9 days (until exponential phase; sample-1) and 12 days (until stationary phase; sample-2). The fermented candlenut kernels was extracted by ethanol and concentrated using rotary evaporator. Total phenolic content of control (unfermented extract), sample-1, and sample-2 are 0.183 mg -1 -1 -1 GAE g , 2.761 mg GAE g , and 4.194 mg GAE g , respectively. This results supported the IC value determined 50 -1 -1 -1 by DPPH (2,2-diphenyl-1-picrylhydrazyl) method, those are 617.11 μ g mL , 260.23 μ g mL , and 45.29 μ g mL . -1 These results revealed a very strong antioxidant activity (< 50 μ g mL ) in the sample fermented until stationary phase. Antibacterial assay against Staphylococcus aureus resulted diameter of inhibition zone 7.17 mm, 13.51 mm, and 18.51 mm, respectively; whereas against Pseudomonas aeruginosa resulted diameter of inhibition zone 6.52 mm, 11.786 mm, and 15.269 mm, respectively. From this result, SSF until stationary phase enhanced higher antioxidant and antibacterial activity compared the other treatments.
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米曲霉增强固态发酵木糖仁的抗氧化和抗菌活性
根据多项研究,固态发酵(SSF)可以增强天然来源的抗氧化和抗菌活性,而在这类研究中被广泛使用的微生物是米曲霉。因此,本研究利用A. oryzae的SSF增强了核桃仁的抗氧化和抗菌活性。用60%的水润湿的核桃仁粉,接种10% (w/w)的5天培养量的稻瘟病菌,发酵9天(至指数期;样品-1)和12天(直到固定阶段;示例2)。用乙醇提取发酵后的香烛仁,用旋转蒸发器浓缩。对照(未发酵提取物)、样品-1和样品-2的总酚含量分别为0.183 mg -1 -1 GAE g、2.761 mg GAE g和4.194 mg GAE g。结果支持DPPH(2,2-二苯基-1-吡啶肼基)法测定的IC值为50 -1 -1 -1,分别为617.11 μ g mL、260.23 μ g mL和45.29 μ g mL。这些结果表明,发酵至固定相的样品具有很强的抗氧化活性(< 50 μ g mL)。对金黄色葡萄球菌的抑菌实验结果显示,抑菌带直径分别为7.17 mm、13.51 mm和18.51 mm;对铜绿假单胞菌的抑菌带直径分别为6.52 mm、11.786 mm和15.269 mm。从这个结果来看,与其他处理相比,SSF在固定阶段具有更高的抗氧化和抗菌活性。
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