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2000
Volume 16, Issue 3
  • ISSN: 2210-3155
  • E-ISSN: 2210-3163

Abstract

Background

Lour. is a plant belonging to the genus (Stemonaceae) that has been utilized in traditional Chinese medicine (TCM) for its antitussive and antiparasitic properties. Endophytic fungi have been shown to play an important role in the growth and metabolism of plants. Fermentation involving endophytic fungi tends to result in the production of new or more potent pharmacological compounds.

Objective

The study aims to enhance the antioxidant activity of by fermenting it with a symbiotic endophytic fungus.

Methods

Seven symbiotic endophytic fungi were used to screen and ferment to improve antioxidant activity estimated by 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric ion-reducing antioxidant power (FRAP). The chemical constituent changes were characterized by ultraviolet (UV) spectrum and high-performance liquid chromatography (HPLC) analysis.

Results and Discussion

STRB13, an endophytic fungus associated with , was screened for its ability to enhance antioxidant capacity through fermentation. The fermentation of using STRB13 significantly improved its DPPH radical scavenging activity, achieving an IC value of 24.2 μg/mL. Additionally, the ferric reducing antioxidant power (FRAP) of the fermented sample was fourteen times greater, measuring 388.1 ± 32.6 μmol/L compared to 27.5 ± 1.0 μmol/L in the blank sample. Differences observed between the blank and STRB13 fermented (FST) in UV spectra and HPLC analysis indicated the production of new aromatic phenolic compounds through fermentation, which contributed to the enhanced antioxidant activity.

Conclusion

This is the first time reporting on the fermentation processing of with symbiotic endophytic fungus. This study revealed that STRB13 FST will be an alternative natural antioxidant. Fermentation with symbiotic endophytic fungus is a new approach to processing TCM and discovering new compounds.

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2026-01-13
2026-02-21

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/content/journals/npj/10.2174/0122103155340018241210065825
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Improving Antioxidant Effect of Stemona tuberosa by Fermentation with Endophytic Fungus Penicillium expansum STRB13
Natural Products Journal, The 16, e22103155340018 (2026); https://doi.org/10.2174/0122103155340018241210065825
/content/journals/npj/10.2174/0122103155340018241210065825
/content/journals/npj/10.2174/0122103155340018241210065825
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  • Article Type:     Research Article
Keyword(s): antioxidant activity; characterization; endophytic fungus; fermentation; Penicillium expansum; Stemona tuberosa

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