The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion

• Published in: PloS one 2020-09, Vol.15 (9), p.e0239076-e0239076
• Main Authors: Liu, Na, Song, Min, Wang, Naifeng, Wang, Yuan, Wang, Ruifang, An, Xiaoping, Qi, Jingwei
• Format: Article
• Language: English
• Subjects: Animal sciences; Antioxidants; Antioxidants (Nutrients); Antioxidants - analysis; Antioxidants - pharmacology; Biology and Life Sciences; Biphenyl Compounds - chemistry; Chemical properties; Composition; Dandelion; Discriminant analysis; Energy costs; Engineering; Exploitation; Feeds; Fermentation; Fermented food; Flavonoids; Flavonoids - analysis; Flavonoids - pharmacology; Food; Food additives; Food processing; Food technology; Free Radicals - chemistry; Functional foods & nutraceuticals; Health aspects; Isoflavones; Livestock; Medicinal plants; Medicine and Health Sciences; Metabolic pathways; Moisture content; Optimization; People and Places; Physical Sciences; Picrates - chemistry; Plant Extracts - analysis; Plant Extracts - pharmacology; Principal components analysis; Research and Analysis Methods; Response surface methodology; Scavenging; Solid state; Solid state fermentation; Spectrometry, Mass, Electrospray Ionization; Tandem Mass Spectrometry; Taraxacum - chemistry; Zoology
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0239076

Dandelion (Taraxacum officinale), a common plant worldwide, is used as both a medicine and food. Fermentation is a food processing technology that has many advantages, such as low energy cost, changes in product characteristics, and enhanced product quality. The purpose of this study was to investigate the effect of solid-state fermentation (SSF) on the content, composition and antioxidant activity of dandelion flavonoids. Response surface methodology was used to optimize dandelion fermentation conditions. Under optimized conditions, the maximum flavone concentration was 66.05 ± 1.89 mg/g. The flavonoid content of the crude extract from fermented dandelion (FDF) was 183.72 ± 2.24 mg/g. The flavonoid compounds in the crude extracts were further identified by UPLC-ESI-MS/MS. A total of 229 flavonoid compounds were identified, and 57 differential flavonoids (including 27 upregulated and 30 downregulated flavonoids) between FDF and the crude extract of unfermented dandelion (DF) were observed, of which 25 were annotated to metabolic pathways. FDF displayed superior antioxidant activity to that of DF in in vitro DPPH radical-scavenging and reducing power assays. The favorable results of our investigation could provide a new way for the exploitation and utilization of dandelion, which could be promising for its application as an antioxidant and functional food additive with flavonoids as ingredients.