Biotransformation of piceid in Polygonum cuspidatum to resveratrol by Aspergillus oryzae

  • H. Wang
  • L. Liu
  • Y.-X. Guo
  • Y.-S. Dong
  • D.-J. Zhang
  • Z.-L. XiuEmail author
Biotechnological Products and Process Engineering


Biotransformation of piceid in Polygonum cuspidatum to resveratrol by Aspergillus oryzae was investigated in this study. Resveratrol is widely used in medicine, food, and cosmetic because of its pharmacological properties. However, it has a much lower content in plants compared with its glucoside piceid, which has a much lower bioavailability. Traditionally, the aglycone is acquired by acid or enzymatic hydrolysis of its glucoside, but the violent condition and the acid pollution in hydrolytic reaction and the high cost of the enzyme limit their industrial development. In this paper, fermentation of P. cuspidatum by A. oryzae was successfully performed, during which, piceid was converted to resveratrol with the highest yield of trans-resveratrol 1.35%, 3.6 times higher than that obtained from raw herb by microwave-assisted extraction. Scale-up production was also performed and the yield of trans-resveratrol was 3.1 times higher after 24 h incubation. Therefore, biotransformation is a better method to increase the yield of resveratrol because of its high yield and mild conditions.


Biotransformation Resveratrol Piceid Aspergillus oryzae Polygonum cuspidatum 



This work was supported by the Chinese “973” plan project (2003CB716000).


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • H. Wang
    • 1
  • L. Liu
    • 1
  • Y.-X. Guo
    • 1
  • Y.-S. Dong
    • 1
  • D.-J. Zhang
    • 1
  • Z.-L. Xiu
    • 1
    Email author
  1. 1.Department of Bioscience and Biotechnology, School of Environmental and Biological Science and TechnologyDalian University of TechnologyDalianPeople’s Republic of China

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