Statistical approach to evaluate effect of temperature and moisture content on the production of antioxidant naphtho-gamma-pyrones and hydroxycinnamic acids by Aspergillus tubingensis in solid-state fermentation

Quentin Carboué (1) , Catherine Rebufa (1) , Rayhane Hamrouni (1) , Sevastianos Roussos (1) , Isabelle Bombarda (1)

1 IMBE - Institut méditerranéen de biodiversité et d'écologie marine et continentale

Non-ochratoxigenic Aspergillus tubingensis G131 is a filamentous fungus that can produce naphtho-gamma-pyrones (NγPs), polyketide pigments that exhibit interesting antioxidant properties. This study aims to investigate the effect of two critical parameters, temperature and moisture content on the fungus grown in solid-state fermentation using agricultural by-products (vine shoots and wheat bran) as sole medium. From the kinetic productions of secondary metabolites NγPs (asperpyrone E, dianhydroaurasperone C, fonsecin, fonsecin B and ustilaginoidin A), alkaloids (nigragilin and aspernigrin A), degradation products from the solid medium (β-d-glucose, p-coumaric acid and trans-ethyl ferulate), ergosterol and conidia obtained for different temperatures and moisture contents, a principal component analysis (PCA) was carried out to highlight the production patterns of these compounds. This approach allowed us to determine that fonsecin, the compound of higher interestexhibiting the most interesting antiradical potential-is particularly more produced at 25 °C and 66% of moisture content. This study underlines the importance of temperature and moisture content on naphtho-gamma-pyrones and hydroxycinnamic acid production using solid-state fermentation and contributes to the development of agroindustrial by-product valorization.

Mots clés: Solid-state fermentation; Aspergillus tubingensis; Naphtho-gamma-pyrones; Hydroxycinnamic acids; Principal component analysis; Vine shoots

Domaines: Chimie

Quentin Carboué, Catherine Rebufa, Rayhane Hamrouni, Sevastianos Roussos, Isabelle Bombarda. Statistical approach to evaluate effect of temperature and moisture content on the production of antioxidant naphtho-gamma-pyrones and hydroxycinnamic acids by Aspergillus tubingensis in solid-state fermentation. Biosystems Engineering, 2020, 43 (12), pp.2283-2294. ⟨10.1007/s00449-020-02413-6⟩. ⟨hal-03143472⟩