Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2016-05, Vol.80 (5), p.920-928
• Main Authors: Mohamed, Saleh A., Saleh, Rashad M., Kabli, Saleh A., Al-Garni, Saleh M.
• Format: Article
• Language: English
• Subjects: Anti-Bacterial Agents - isolation & purification; Anti-Bacterial Agents - pharmacology; antibacterial; antioxidant; Antioxidants - isolation & purification; Antioxidants - pharmacology; Biphenyl Compounds - antagonists & inhibitors; Curcuma - chemistry; Enterococcus faecalis - drug effects; Enterococcus faecalis - growth & development; Escherichia coli - drug effects; Escherichia coli - growth & development; Fermentation; Klebsiella pneumoniae - drug effects; Klebsiella pneumoniae - growth & development; Methicillin-Resistant Staphylococcus aureus - drug effects; Methicillin-Resistant Staphylococcus aureus - growth & development; Microbial Sensitivity Tests; phenolic content; Phenols - isolation & purification; Phenols - pharmacology; Picrates - antagonists & inhibitors; Plant Extracts - chemistry; Plant Extracts - metabolism; Pseudomonas aeruginosa - drug effects; Pseudomonas aeruginosa - growth & development; Solubility; Staphylococcus aureus - drug effects; Staphylococcus aureus - growth & development; Streptococcus agalactiae - drug effects; Streptococcus agalactiae - growth & development; Trichoderma - metabolism; turmeric
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1080/09168451.2015.1136879

The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications. The solid-state fermentation of turmeric enhanced and improved its total phenolic content, antioxidant activity, and antibacterial activity.