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Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity

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Abstract

In this study, a high monacolin K yield was achieved through solid-state fermentation of Ginkgo biloba seeds. Monascus purpureus suspension made from red yeast rice was used as spore inoculum. Fermentation conditions in solid-state fermentation were optimized using response surface methodology, and the optimal conditions for the maximum monacolin K yield (17.71 ± 1.57 mg/g) were 0.22% ammonium sulfate, 0.34% ammonium chloride, 0.05% magnesium sulfate, fermentation time of 12 days, inoculation volume of 11%, and temperature of 27 °C. The total phenolic content of Monascus-fermented ginkgo seeds attained 9.67 mg GAE/g, 4.88-fold higher than that of unfermented ginkgo seeds. The scavenging abilities of DPPH and ABTS free radicals increased to 9.79 mg TE/g and 13.92 mg TE/g, respectively. These findings highlight the importance of investigating the optimal fermentation conditions for maximum monacolin K yield and the utilization value of ginkgo seed as fermentation substrate for higher bioactivities.

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Data availability

The datasets generated and/or analysed during the current study are not publicly available due data protection but are available from the corresponding author on reasonable request.

Code availability

This section is not applicable.

Abbreviations

HMG-CoA:

3-Hydroxy-3-methyl glutaryl coenzyme A

RSM:

Response surface methodology

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

ABTS:

2,2-Azinobis(3-ethyl-benzothiazoline-6-sulfonic acid)

Trolox:

6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

Rutin:

Quercetin-3-β-d-rutinoside

PBD:

Plackett–Burman design

BBD:

Box–Behnken design

SAD:

Steepest ascent design

TPC:

Total phenolic content

TFC:

Total flavonoid content

ANOVA:

Analysis of variance

MFGS:

Monascus-fermented ginkgo seeds

SS:

Sum of squares

DF:

Degree of freedom

MS:

Mean square

SSE:

Sum of squares of effect

SSF:

Solid-state fermentation

CR:

Contribution rate

GAE:

Gallic acid equivalent

RE:

Rutin equivalent

TE:

Trolox equivalent

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Acknowledgements

This work was supported by the North Jiangsu Science and Technology Project (XZ-sz201929) and the National Key R&D Program of China (2019YFD1002300); The authors thank to acknowledge the support of the priority academic program development (PAPD) of Jiangsu higher education institutions and co-innovation entre for sustainable forestry in southern China.

Funding

North Jiangsu Science and Technology Project (XZ-sz201929) and the National Key R&D Program of China (2019YFD1002300).

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Xuanwu District, Nanjing, 210037, Jiangsu, People’s Republic of China

    Wu Zhihao, Miao Wen, Yang Yuhan, Fan Gongjian, Wu Caie, Li Tingting & Shen Dongbei

  2. Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, 159 Longpan Road, Xuanwu District, Nanjing, 210037, Jiangsu, People’s Republic of China

    Fan Gongjian, Wu Caie & Li Tingting

  3. College of Life Sciences, Langfang Normal University, Langfang, 065000, Hebei, People’s Republic of China

    Xie Chunyan

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  1. Wu Zhihao
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  2. Miao Wen
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  3. Yang Yuhan
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  4. Fan Gongjian
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  5. Wu Caie
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  6. Li Tingting
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  7. Xie Chunyan
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  8. Shen Dongbei
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Contributions

ZW designed the study and drafted the manuscript. WM collected test data. YY designed the methods. GF designed and validated the study. CW designed the methods and analyzed the data. TL collected test data. CX designed the study. DS collected and analyzed the data.

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Correspondence to Fan Gongjian.

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Wu, Z., Miao, W., Yang, Y. et al. Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity. Food Sci Biotechnol 31, 721–730 (2022). https://doi.org/10.1007/s10068-022-01078-z

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  • DOI: https://doi.org/10.1007/s10068-022-01078-z

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