Improvement of resveratrol production from waste residue of grape seed by biotransformation of edible immobilized Aspergillus oryzae cells and negative pressure cavitation bioreactor using biphasic ionic liquid aqueous system pretreatment

被引：9

作者：

Jin, Shuang ^{[1
,2
,3
]}

Yang, Bingyou ^{[1
,2
]}

Cheng, Yupeng ^{[1
,2
]}

Tan, Jinyan ^{[1
,2
]}

Kuang, Haixue ^{[1
,2
]}

Fu, Yujie ^{[4
]}

Bai, Xiuyun ^{[6
]}

Xie, Hailong ^{[1
,2
]}

Gao, Yuan ^{[5
]}

Lv, Chen ^{[1
,2
]}

Efferth, Thomas ^{[7
]}

机构：

[1] Heilongjiang Univ Chinese Med, Coll Pharm, Harbin 150040, Peoples R China

[2] Minist Educ, Key Lab Chinese Mat Med, Harbin 150040, Peoples R China

[3] Heilongjiang Univ Chinese Med, Postdoctoral Res Stn, Harbin 150040, Peoples R China

[4] Northeast Forestry Univ, State Engn Lab Bioresource Ecoutilizat, Harbin 150040, Peoples R China

[5] Harbin Univ Commerce, Coll Pharm, Harbin 150040, Peoples R China

[6] Heilongjiang Acad Chinese Med Sci, Harbin 150036, Peoples R China

[7] Johannes Gutenberg Univ Mainz, Inst Pharm, Dept Pharmaceut Biol, D-55099 Mainz, Germany

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2017年 / 102卷

基金：

中国国家自然科学基金;

关键词：

Immobilized microorganism; Grape seed; Resveratrol; Biotransformation; Bioreactor; Biphasic ionic liquid aqueous system; ANTIOXIDANT; EXTRACTION; OPTIMIZATION; KINETICS; ENZYMES; ROOTS;

D O I：

10.1016/j.fbp.2016.11.009

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A biotransformation method of producing resveratrol with immobilized Aspergillus oryzae negative pressure cavitation bioreactor (ICNPCB) with biphasic ionic liquid aqueous system pretreatment was investigated. Subsequently, the biotransformation conditions were optimized for the resveratrol production under types of ILs [C4MIM]Br, concentration of ILs 0.75 M, temperature 31 degrees C, ratios of solid to liquid 1:15 (mg/L), time 60 h and pH 6.0, the yield of resveratrol reached 224.61 +/- 0.35 mu g/g, which increased 4.36-fold to that of untreated one. The conversion rate of piceid reached 85.21%. The residual activity of immobilized microorganism was 82.26% after used for 15 runs. The developed method could be an effectively alternative biotransformation method for producing resveratrol from the waste residue of wine. (C) 2016 Published by Elsevier B.V.

引用

页码：177 / 185

页数：9

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