FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (24): 168-174.doi: 10.7506/spkx1002-6630-201824026

• Bioengineering • Previous Articles     Next Articles

Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro

WU Yongxiang1,2, WU Liping1, HU Xiaoqian1, KIM Taewan2,*   

  1. (1. College of Life and Environment Science, Huangshan University, Huangshan 245041, China;2. Department of Food Science and Biotechnology, Andong National University, Andong 760749, Korea)
  • Online:2018-12-25 Published:2018-12-17

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Abstract: Pteridium aquilinum was subjected to solid-state fermentation with Fomes fomentarius, Ganoderma lucidum or Schizophyllum commune in order to investigate changes in the contents of total phenolics and total flavonoids and antioxidant and anti-inflammatory activities in vitro of the ethanol extract of P. aquilinum before and after the fermentation process. The results showed that the total phenolic and total flavonoid contents in the ethanol extract (PAEE) of P. aquilinum was significantly decreased and increased after fungal fermentation, respectively (P < 0.05). PAEE from non-fermented P. aquilinum had stronger scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals. The half-maximal inhibition concentration (IC50) of non-fermented PAEE was (0.51 ± 0.02) mg/mL, while it was increased to (2.69 ± 0.01), (1.20 ± 0.14), and (0.92 ± 0.01) mg/mL after fermentation with F. fomentarius, G. lucidum, and S. commune, respectively. Both unfermented and fermented PAEE had no significant cytotoxicity in the concentrations range of 0–0.2 mg/mL. In addition, they were capable of inhibiting the production of nitric oxide (NO) in LPS-stimulated RAW264.7 cells in a dose-dependent manner, and the inhibitory effect of fermented PAEE was significantly stronger than that of non-fermented PAEE (P < 0.05). The inhibition percentage of NO production by non-fermented PAEE was 27.09%, while PAEE from P. aquilinum fermented with F. fomentarius, G. lucidum, and S. commune exhibited higher inhibition percentage of 58.61%, 63.57%, and 69.46%, respectively, at a concentration of 0.2 mg/mL. Total phenolic content demonstrated positive correlations with antioxidant activity for native and fermented PAEE. Moreover, significantly positive correlations were found between anti-inflammatory activity and total flavonoid content.

Key words: Pteridium aquilinum, fungal solid-state fermentation, bioactive components, antioxidant activity, anti-inflammatory activity

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