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Production of gallic acid and relevant enzymes by Aspergillus niger and Aspergillus oryzae in solid-state fermentation of soybean hull and grape pomace

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Abstract

Gallic acid is a phenolic organic acid found in plants that has a wide range of applications, as a health-promoting agent and as a food preservative, due to its high antioxidant activity. Gallic acid can be obtained by acid hydrolysis of tannic acid or by the enzymatic action of tannase on tannic acid. A biorefinery approach to produce gallic acid was developed. A combination of grape pomace and soybean hull as support substrate was used for solid-state fermentation by Aspergillus niger and Aspergillus oryzae. The best conditions for the bioconversion of tannic acid to gallic acid were tested. Tannase and other relevant enzymes were produced in the same process. The gallic acid production was monitored and quantified by high-performance thin-layer chromatography (HPTLC). HPTLC was used to separate the phenolic extracts prepared, and bioautography by gel overlay was used to identify antioxidants and tyrosinase inhibitors directly on the plate. The best gallic acid producer was A. oryzae, and the best fermentation condition comprised soybean hull and grape pomace as support substrate, producing 0.36 g of gallic acid/g of tannic acid and 7.2 g/L of fermentation medium in 72 h of incubation. The value addition of these agricultural wastes through a green process to produce gallic acid was demonstrated, creating opportunities for solid waste usage.

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Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors would like to thank Bodegas Salentein, Mendoza, Argentina, for supplying the grape pomace.

Funding

This work was supported by grants from the Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina (PIP 11220200103120CO and PUE BD20160041CO), Universidad Nacional de Rosario (1BIO542, 80020190100061/111UR), and Agencia Santafesina de Ciencia Tecnología e Innovación (DTT-2021–065).

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Authors and Affiliations

  1. Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Área Farmacognosia, Facultad de Ciencias Bioquímicas Y Farmacéuticas, UNR, Rosario, Argentina

    Ignacio Cabezudo & Ricardo L. E. Furlán

  2. Instituto de Procesos Biotecnológicos Y Químicos (IPROBYQ), Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Facultad de Ciencias Bioquímicas Y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, S2002LRK, Rosario , Santa Fe, Argentina

    Cecilia S. Galetto, Diana Romanini & María Rocío Meini

  3. Departamento de Tecnología, Facultad de Ciencias Bioquímicas Y Farmacéuticas, UNR, Rosario, Argentina

    Diana Romanini

  4. Área Biofísica, Facultad de Ciencias Bioquímicas Y Farmacéuticas, UNR, Rosario, Argentina

    María Rocío Meini

Authors
  1. Ignacio Cabezudo
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  2. Cecilia S. Galetto
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  3. Diana Romanini
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  4. Ricardo L. E. Furlán
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  5. María Rocío Meini
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection, and analysis were performed by Ignacio Cabezudo, María-Rocío Meini, and Cecilia S. Galetto. The first draft of the manuscript was written by María-Rocío Meini and Ignacio Cabezudo, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to María Rocío Meini.

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Cabezudo, I., Galetto, C.S., Romanini, D. et al. Production of gallic acid and relevant enzymes by Aspergillus niger and Aspergillus oryzae in solid-state fermentation of soybean hull and grape pomace. Biomass Conv. Bioref. 13, 14939–14947 (2023). https://doi.org/10.1007/s13399-022-03435-8

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  • DOI: https://doi.org/10.1007/s13399-022-03435-8

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