Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate using Response Surface Method and Study of its Antioxidant, Hypoglycemic Activities

• DOI: 10.20944/preprints202402.1064.v1
• Publication Date: 2024-02-20T07:07:28Z
• Authors: Dingxuan He; Dingyu Duan; Xueyan Lv; Baihui Xiong; Zhuojia Li; Shaojun Zhang; Jing Cai; Xinrong Qiao; Qiong Chen
• Keywords: Radix (gastropod)

Objective: The aim of this study was to optimize the fermentation process Radix Ranunculi ternate via microbial and analyze changes in contents main components, antioxidant hypoglycemic capacities extract before after fermentation. Methods: solid-state optimized using single-factor tests response surface method, with yield alcohol R. as an evaluation index. Results: best endophytic fungus technology follows: strain addition ratio Chaetomium globosum/Fusarium equiseti =1:1, for 5 d, sieve size 40 mesh, liquid/material 0.8:1 mL·g−1, temperature 31 °C, inoculation amount 7.5%. Under conditions, water-soluble total polysaccharides decreased by 12.71% 12.95%, respectively, fermentation, ethanol-soluble-extract, flavonoids, saponins, polyphenols, organic acids, amino acids fermented increased 19.77%, 57.14%, 79.67%, 14.29%, 17.63% 3.82%, scavenging rate DPPH, ABTS+, ·OH free radicals inhibitory α-amylase also 19.02%, 14.17%, 7.53% 34.54%, compared unfermented ternate. Conclusions: Solid-state opens new avenues development application natural food.