Statistical approach to evaluate effect of temperature and moisture content on the production of antioxidant naphtho-gam
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RESEARCH PAPER
Statistical approach to evaluate effect of temperature and moisture content on the production of antioxidant naphtho‑gamma‑pyrones and hydroxycinnamic acids by Aspergillus tubingensis in solid‑state fermentation Quentin Carboué1,2 · Catherine Rébufa2 · Rayhane Hamrouni2 · Sevastianos Roussos2 · Isabelle Bombarda2 Received: 5 May 2020 / Accepted: 20 July 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Non-ochratoxigenic Aspergillus tubingensis G131 is a filamentous fungus that can produce naphtho-gamma-pyrones (NγPs), polyketide pigments that exhibit interesting antioxidant properties. This study aims to investigate the effect of two critical parameters, temperature and moisture content on the fungus grown in solid-state fermentation using agricultural by-products (vine shoots and wheat bran) as sole medium. From the kinetic productions of secondary metabolites NγPs (asperpyrone E, dianhydroaurasperone C, fonsecin, fonsecin B and ustilaginoidin A), alkaloids (nigragilin and aspernigrin A), degradation products from the solid medium (β-d-glucose, p-coumaric acid and trans-ethyl ferulate), ergosterol and conidia obtained for different temperatures and moisture contents, a principal component analysis (PCA) was carried out to highlight the production patterns of these compounds. This approach allowed us to determine that fonsecin, the compound of higher interest— exhibiting the most interesting antiradical potential—is particularly more produced at 25 °C and 66% of moisture content. This study underlines the importance of temperature and moisture content on naphtho-gamma-pyrones and hydroxycinnamic acid production using solid-state fermentation and contributes to the development of agroindustrial by-product valorization. Keywords Solid-state fermentation · Aspergillus tubingensis · Naphtho-gamma-pyrones · Hydroxycinnamic acids · Principal component analysis · Vine shoots
Introduction Among the culture methods available, solid-state fermentation (SSF) is a technic that is thousands of years old, first used by mankind for food production but now owning a diversity of applications [1]. It is defined as a microbial culture involving a solid medium in the absence (or near absence) of free water; however, substrate must possess enough moisture to support growth and metabolism of micro-organism [2]. Another important parameter to * Quentin Carboué [email protected] * Isabelle Bombarda isabelle.bombarda@univ‑amu.fr 1
Vinovalie, ZA Les Portes du Tarn, 81370 Saint‑Sulpice‑la‑Pointe, France
Aix Marseille Université, Avignon Université, CNRS, IRD, IMBE, Marseille, France
2
consider is the temperature inside the bioreactor bed. For that matter, heat removal is one of the major constraints in SSF, especially in large-scale processes where metabolic heat is proportionally generated [3]. By the way, heat removal through water evaporation is a possible way to manage the energy inside the bioreactor but requires water replenishment through aeration with vapor saturated a
