AUTHOR=Cao Cha , Lin Dengfan , Zhou Yingjun , Li Na , Wang Yiwen , Gong Wenbeng , Zhu Zuohua , Liu Chengwei , Yan Li , Hu Zhenxiu , Peng Yuande , Xie Chunliang 

TITLE=Solid-state fermentation of Apocynum venetum L. by Aspergillus niger: Effect on phenolic compounds, antioxidant activities and metabolic syndrome-associated enzymes

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 10 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1125746

DOI=10.3389/fnut.2023.1125746

ISSN=2296-861X

ABSTRACT=The purpose of the research was to investigated the effect of solid-state fermentation (SSF) with Aspergillus niger on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities and inhibition activity of metabolic syndrome-associated enzymes in Apocynum venetum L. (AVL) ethanol extract. During the SSF, TPC, TFC, quercetin and kaempferol contents were increased by 1.52, 1.33, 3.64 and 2.22-fold respectively than that of native AVL in ethyl acetate (EA) subfraction of ethanol extract. The highest ABTS·+, DPPH· scavenging activities and inhibitory activity against the α-glucosidase and pancreatic lipase were found in the EA subfractions. Fermentation significantly increased the ABTS·+, DPPH· scavenging and the pancreatic lipase inhibitory activity by 1.33, 1.39 and 1.28 times, respectively. TPC showed a significantly positive correlation with antioxidant activities or inhibition   against metabolic syndrome-associated enzymes. This study provides a theoretical basis for producing tea products with enhanced antioxidant property, anti-diabetes and anti-hyperlipidemia.