Antioxidant, anti-cancer, and debittering potential of edible fungi (Aspergillus oryzae) for bioactive ingredient in personalized foods

Abstract

Fungal strain Aspergillus oryzae (MTCC 3107) was screened for antioxidant, anti-cancer, and debittering applications. Three different extraction solvents (water, aqueous ethanol 50%, and methanol 100%) were used to extract bioactive compounds from fungal biomass. Further mycelial mass was recovered, dried, and evaluated for mycochemicals and antioxidant properties. Naringinase production by A. oryzae was observed as 19.28 IU/mL. Treatment of Kinnow juice with crude fungal enzyme results a decrease in naringin and limonin content by 59.6% and 41.2% respectively. Bioactive metabolites (phenolics and condensed tannins) in fungal extracts were ranged from 13.73 to 20.08 mg GAE (gallic acid equivalent)/g and 0.62–1.81 mg CE (catechin equivalent)/g, respectively. Mycochemicals observed in fungal extracts were flavonoids, steroids, tannins, and saponins. Fungal extract showed the presence of gallic acid (1.18–2.43 μg/g), catechol (1.60 μg/g), ascorbic acid (2.9–4.09 μg/g), p-Coumaric acid (0.56–0.83 μg/g), benzoic acid (0.33–0.91 μg/g), and cinnamic acid (0.17 μg/g). An aqueous-alcohol (ethanol 50%) extract prepared from dried fungal biomass (45 °C, 30 min) showed significant antitumor potential against model MCF-7 breast cancer cell line by about 44% inhibition. After toxicological analysis, A. oryzae extracts could be used in the preparation of health benefiting food and pharmaceutical formulations.