Use Of Trichoderma Viride To Ferment The Juice Of Dyers Woad Leaf And Produce β-glucan And Flavonoids

The public is increasingly concerning about health risks resulting from cardiovascular diseases, hypertension and diabetes. It's well-know that wild vegetables like Isatis indigotica have anti-hypertensive activity, anti-lipid activity, anti-oxidant activity and anti-tumor activity, reducing serum cholesterol and thus preventing cardiovascular suffers. However, some functional compounds from wild vegetables were encapsulated with cellulose in cell wall. The higher cellulose in cell wall the more difficult the functional compounds is fully absorbed by human body. To release more functional compounds from wild vegetables, it is necessary to remove cellulose from cell wall with cellulose, an enzyme able to hydrolyze cellulose extra-cellular excreted by fungi. Therefore, the purposes of this study were to: (1) establish detecting procedure to assay functional compounds existing in Isatis indigotica;and (2) increase the level of functional compounds released from Isatis indigotica throughout microbial fermentation.It was proved that Isatis indigotica contained P-glucan, flavonoids and fructose in which played important role as functional compounds. In this study, we selected HPLC to detect the level of P-glucan occurring in Isatis indigotica instead of Congo red method traditionally used to assay the presence of P-glucan. Data from our study showed that the Congo red method was not available for the detection of P-glucan presenting in the leaves of Isatis indigotica. It was more rapid and simple to detect the presence of P-glucan from the samples of Isatis indigotica according to HPLC procedures modified. Moreover, ultraviolet spectrophotometry was used to detect and assay the presence and level of flavonoids occurring in Isatis indigotica.Juice of dyers woad leaf fermented with Trichoderma viride AS3.4004 used to produce more p-glucan was carried out. HPLC was used to measure the content of p-glucan from fermented juice of dyers woad leaf at different intervals. The factors affecting juice fermentation, including carbon source, nitrogen source, initial pH of medium, stirred speed, temperature and inoculation size, were investigated. The optimal conditions for the maximum release of p-glucan from the fermented juice of the wild vegetables were obtained. Clearly, 10g/L glucose as carbon source, 0.300g/L urea as nitrogen source, initial pH of 5.5 in medium, RPM with 150r/min, temperature at 28°C and 5% of inoculation size increased the content of P-glucan from 0.71mg/ml at the starting-point to 31.66mg/ml at the end-point of fermentation. The content of flavonoids was increased from 0.51mg/ml to 0.96mg/ml. It was interestingly noted that fructose that previously was absent was detected from the fermented juice of the wild vegetables.