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Can I read Magnetically immobilized edible Bacillus natto for the biotransformation of polydatin to resveratrol and its bioactivity assessment on EtoBox?
Magnetically immobilized edible Bacillus natto for the biotransformation of polydatin to resveratrol and its bioactivity assessment by Fan, Xiao-Hong (author);Wang, Li-Tao (author);An, Juan-Yan (author);Zhang, Sun-Dong (author);Cai, Zi-Hui (author);Niu, Li-Li (author);Kou, Ping (author);Yang, Qing (author);Meng, Dong (author);Fu, Yu-jie (author) is a Engineering article available to read on EtoBox.
What is Magnetically immobilized edible Bacillus natto for the biotransformation of polydatin to resveratrol and its bioactivity assessment about?
Resveratrol is a natural polyphenolic compound widely present in plants, which has been widely used in in food additives, beverages, cosmetics and other fields. Whereas, the applicability of resveratrol is limited since it mainly exits in glycosylated form namely polydatin. In the present study, a novel biotransformation strategy was created to produce resveratrol from P. cuspidatum by magnetically immobilized Bacillus natto strains. The biotransformation conditions were statistically investigated though Box-Behnken design (BBD) with three-factor based on single-factor experiments. The optimal conditions were obtained as follows: treated temperature 37 °C, fermented time 46 h and immobilized beads/solid ratio of 1.4 g/g. After biotransformation, the maximum biotransformation rate of polydatin reached 98.60 %, and the resveratrol yield achieved 11.27 mg/g, which was 18.18-fold to untreated one. In addition, the recovered magnetically immobilized Bacillus natto strains was still obtained 15.47-fold resveratrol yield to that of unfermented one after 3 runs. The new method established in this work could be a sustainable and effective biotransformation technology for resveratrol product
Who reads Magnetically immobilized edible Bacillus natto for the biotransformation of polydatin to resveratrol and its bioactivity assessment?
It is typically read by researchers, students, and practitioners in Engineering.
- Author
- Fan, Xiao-Hong (author);Wang, Li-Tao (author);An, Juan-Yan (author);Zhang, Sun-Dong (author);Cai, Zi-Hui (author);Niu, Li-Li (author);Kou, Ping (author);Yang, Qing (author);Meng, Dong (author);Fu, Yu-jie (author)
- Publisher
- Elsevier BV
- Published
- 2021
- Language
- EN
- Field
- Engineering (Physical Sciences)