Effects of ultrasound on submerged fermentation for producing antioxidant metabolites from Botryosphaeria dothidea
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ORIGINAL PAPER
Effects of ultrasound on submerged fermentation for producing antioxidant metabolites from Botryosphaeria dothidea Isabela de L. Valente1 · Tássia C. Confortin2,3 · Luciana Luft1 · Izelmar Todero2 · Gabriel P. Quadros1 · Denise Tonato1 · Marcio A. Mazutti1 · Giovani L. Zabot3 · Lisiane de M. Terra1 Received: 26 October 2019 / Revised: 31 March 2020 / Accepted: 16 April 2020 © Associação Brasileira de Engenharia Química 2020
Abstract Antioxidant compounds were produced from submerged fermentation using Botryosphaeria dothidea. Sonication times (1–15 min) and agitations (0–150 rpm) applied to different fermentation phases (2–7 days) were evaluated for their effect on the broth antioxidant activity. In approximately 70% of assays performed with ultrasound, the antioxidant activity of the broth containing exocellular metabolites was higher than the control (without sonication), reaching a maximum value of 96%. The solid fraction (biomass after supernatant removal) corresponding to the best assay of antioxidant activity was submitted to extractions with water, ethanol or ethyl acetate to recover intracellular metabolites. The yields of extracts were 3.7 ± 2.6 wt %, 20.6 ± 3.9 wt % and 32.0 ± 4.2 wt % for ethyl acetate, ethanol and water, respectively. The use of ethanol could provide a larger number of compounds such as pentadecanoic acid, ergosta-5,8,22-trien-3-ol, and 1,4-diaza-2,5-dioxobicyclo [4.3.0] nonane. Both the supernatant and solid fractions revealed some bioactive compounds with promising antioxidant activity with the potential to replace some synthetic antioxidants. Keywords Endophytic fungus · Ultrasound treatment · Submerged fermentation · Intracellular metabolites · Antioxidant activity
Introduction Free radicals are unstable molecules formed by the human body and by exposure to exogenous agents like medicinal drugs and the sun. The excess of free radicals in an organism causes oxidative stress and an imbalance of oxidative capacity (Sharma and Vig 2014; Walia et al. 2016), and can also damage the cell structure, inducing aging and diseases such as cancer, rheumatic diseases, and heart diseases, among others (Jardim et al. 2017; Liu et al. 2014; Xue et al. 2016). * Giovani L. Zabot [email protected] 1
Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima Avenue, Santa Maria 97105‑900, Brazil
2
Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima Avenue, Santa Maria 97105‑900, Brazil
3
Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040, Sete de Setembro St., Center DC, Cachoeira do Sul, RS 96508‑010, Brazil
Free radicals are the main targets of oxidative species, proteins, and lipids (De Meneses et al. 2018; Tatay et al. 2016). In defense against free radicals, the use of antioxidants has been proposed (Patial et al. 2019), making it necessary to supply the human body with a diet with nutrients such as vitamin C, vitamin E, and β-carotene
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