Purpose

The present study explored biochemical transformation and optimization of fermentation method for enhanced content of flavonoids in a composite extract of Syzygium cumini seed, Mangifera indica seed, Momordica charantia fruit, and Gymnema sylvestre leaf along with the fermentation kinetics.

Methods

The herbs were mixed and extracted in hot water. The extract was fermented using Wickerhamomyces anomalus (yeast). Box-Behnken design was applied to determine the best possible combination of variables to obtain the maximum content of flavonoids. The variables were substrate concentration (20%, 40%, and 60%), inoculum volume (2.5%, 5%, and 7.5%), and incubation time (60 h, 72 h, and 84 h). Further, the physical parameters during fermentation were determined to establish the kinetics of the process.

Results

The content of Luteolin, Quercetin, Kaempferol, and Isorhamnetin was positively affected by all three variables whereas Apigenin content was negatively affected by incubation time, i.e., the higher the incubation time, the lower the content of Apigenin.

Conclusion

Overall content of flavonoids was affected by interactions between variables as indicated by contour plots. Actual content of flavonoids using suggested optimum conditions was in agreement with model predicted values although the effect on Apigenin content was more complex. It was further optimized using the help of the model equation.

中文翻译：

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Box-Behnken设计指导的异常柳条柳条的介导的生物转化过程，以增强多草药提取物的黄酮类成分

目的

本研究探讨生物化学转化和用于在的复合提取物的黄酮类含量提高发酵方法的优化乌墨种子，芒果籽，苦瓜果实，和匙羹藤与发酵动力学沿叶。

方法

将草药混合并在热水中提取。将提取物用异常柳条（Wickerhamomyces anomalus）（酵母）发酵。应用Box-Behnken设计来确定变量的最佳组合，以获得最大的类黄酮含量。变量为底物浓度（20％，40％和60％），接种量（2.5％，5％和7.5％）和孵育时间（60h，72h和84h）。此外，确定发酵过程中的物理参数以建立该过程的动力学。

结果

所有三个变量对木犀草素，槲皮素，山Ka酚和异鼠李素的含量均具有正向影响，而芹菜素的含量则受孵育时间的负面影响，即，孵育时间越长，芹菜素的含量越低。

结论

如轮廓图所示，类黄酮的总含量受变量之间相互作用的影响。尽管对芹菜素含量的影响更为复杂，但使用建议的最佳条件的类黄酮的实际含量与模型预测值一致。借助模型方程式对其进行了进一步优化。