Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus

AMB Express

Original Article

So-Hyung Kwak¹  Dong-Hyun Kang²  Kunal Pal³  Ji hyeon Jeon⁴  Hayeong Kim⁵  Doman Kim⁶ 

[1] Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 08826, Seoul, Republic of Korea;Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 08826, Seoul, Republic of Korea;Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, 08826, Seoul, Republic of Korea;Department of Biotechnology and Medical Engineering, National Institute of Technology, 769008, Rourkela, India;Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, 25354, Gangwon-do, Republic of Korea;The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, 25354, Gangwon-do, Republic of Korea;The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, 25354, Gangwon-do, Republic of Korea;Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, 25354, Gangwon-do, Republic of Korea;Fervere Campus Corporation, 25354, Gangwon-do, Republic of Korea;

关键词: Solid fermentation;    Yerba mate;    Rhizopus oligosporus;    α-glucosidase;    Antioxidant;   

DOI  :  10.1186/s13568-023-01600-4

 received in 2023-06-04, accepted in 2023-08-26,  发布年份 2023

来源: Springer

【 摘 要 】

Solid-state fermentation (SSF) was used to enhance the bioactive compounds and biological properties of food materials, such as buckwheat, turmeric, and ginseng. This study was investigated the effects of SSF for up to 10 days using Rhizopus oligosporus on Yerba mate (Ilex paraguariensis St. Hilaire). The total phenolic content of Yerba mate rose to 20% after 1 day fermentation. The saponin contents of Yerba mate rose to 38% after 7 day fermentation. Furthermore, chlorogenic acid, caffeic acid, and caffeine levels were increased up to 27.74% by fermentation, as determined by UPLC-MS analysis. ORAC and FRAP assays showed that the antioxidant activities of Yerba mate were enhanced 1.9- and 1.14-fold after 1 day fermentation. In addition, its inhibitory activities against yeast α-glucosidase and nitric oxide release in LPS-stimulated RAW264.7 cells were higher than in the unfermented Yerba mate. Moreover, taste sensory analysis using an electronic tongue sensory system showed that the flavor of Yerba mate after 1 day fermentation was similar to that of the unfermented Yerba mate. These results suggested that solid fermentation using R. oligosporus is conducive to producing Yerba mate with enhanced biological properties.

【 授权许可】

CC BY   
© Springer-Verlag GmbH Germany, part of Springer Nature 2023

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