Abstract
Procyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from Aspergillus niger and Trichoderma harzianum strains in submerged fermentations. For this purpose, a culture medium containing salts, glucose, and procyanidins was formulated, where procyanidins were added to the medium after the near-total consumption of glucose. The submerged cultures were carried out in amber flasks at 30 °C and 120 rpm. The addition of procyanidins to the culture medium increased the formation of micellar biomass for all the strains used. The use of glucose affected the growth of A. niger GH1 and A. niger HS1, however, in these assays, a total consumption of procyanidins was obtained. These results show that the consumption of procyanidins by fungal strains in submerged fermentations was influenced by the pH, the use of glucose as the first source of carbon, and the delayed addition of procyanidins to the medium. The study showed that A. niger and T. harzianum strains can be used as a natural strategy for the consumption or removal of procyanidins present in recalcitrant residues of risk to the environment and human health.
Highlights
IntroductionProcyanidins (PC) are antioxidant molecules of importance to human health and have been grouped into the condensed tannins group [1,2]
Publisher’s Note: MDPI stays neutralProcyanidins (PC) are antioxidant molecules of importance to human health and have been grouped into the condensed tannins group [1,2]
Changes in micellar biomass and procyanidin concentrations, a kinetic model for micellar biomass production, and evolution of pH of A. niger 03 vs. time are given in Figure 1a–d, respectively
Summary
Procyanidins (PC) are antioxidant molecules of importance to human health and have been grouped into the condensed tannins group [1,2]. The growth rate of fungi is lower than that reported for bacteria, in submerged fermentations, it is necessary to favor fungal growth by adding substrates that allow optimal growth for the expression of enzymes involved in degradation processes of recalcitrant and toxic compounds [21,22,23]. Four strains of A. niger (03, PSH, GH1, and HS1) and one T. harzianum were selected for their ability to degrade condensed tannins and some characteristics reported in submerged fermentations, such as preference for acidic environments, natural growth at water–air interfaces, short growth periods (maximum 7 days), with the purpose of making the results obtained more useful and reproducible for future industrial applications [22,28]. This research evaluated the potential of A. niger and T. harzianum in the consumption of coffee pulp procyanidins through submerged fermentations using glucose and procyanidins as carbon sources, being the procyanidin added once the microorganism has almost completely consumed the glucose
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