Current pharmaceutical biotechnology · 2026
Biotechnological Enhancement of Antioxidant Potential in Cordyline fruticosa (L.) A.Chev: An Integrated In Vitro and In Silico Mechanistic Study.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Faramayuda Fahrauk, Riyanti Soraya, Puspitasari Melisa, Ismail Nursafira Khairunnisa, Muttaqin Rian Maulana, Venando Jean Bobby, Sukrasno Sukrasno
Аннотация
INTRODUCTION: The red andong (Cordyline fruticosa (L) A. Chev.) plant, known for its potent anti-diarrheal properties and abundant anthocyanin pigments, has attracted significant research interest because of its strong antioxidant activity. This study aims to explore the biotechnological enhancement of red andong leaves through fermentation with Bacillus subtilis.
METHODS: This investigation examines incubation periods of 24, 48, and 72 hours to analyze the subsequent effects on total polyphenol content and antioxidant efficacy. Leaf extracts were prepared by maceration in 70% ethanol, and total polyphenol concentrations were quantified using the Folin-Ciocalteu assay, expressed as mg gallic acid equivalents per gram (mg GAE/g). Antioxidant capacity was assessed via IC50 values using DPPH radical scavenging and the Ferric Reducing Antioxidant Power (FRAP) assay. In silico studies were conducted to predict the potential molecular mechanisms of these effects.
RESULTS: Statistically significant increases in polyphenolic content were observed post-fermentation; Non-Fermented Extracts (NFE) contained 29.11 ± 0.90 mg GAE/g, while extracts fermented for 24 (EF24 - 63.03 ± 0.90 mg GAE/g), 48 (EF48 - 73.54 ± 0.98 mg GAE/g), and 72 hours (EF72 - 38.56 ± 0.82 mg GAE/g) showed notable increases. Concomitantly, antioxidant activities demonstrated marked improvements; the NFE exhibited an IC50 value of 39.297 μg/mL, vs. 13.159 μg/mL for EF24, 10.488 μg/mL for EF48, and 37.872 μg/mL for EF72. An in silico study revealed that fermentation-derived compounds (phytol and α-tocopherol) may contribute to antioxidant pathways by modulating CDK6, AR, and PKM.
DISCUSSION: The FRAP results confirmed an increase in reducing power throughout the fermentation period, underscoring EF48's superior profile.
CONCLUSION: Thus, the study confirms that fermentation substantially enhances the bioactive properties of red Andong leaves, meriting additional mechanistic research and scalability assessments for applications in functional foods and therapeutics.
METHODS: This investigation examines incubation periods of 24, 48, and 72 hours to analyze the subsequent effects on total polyphenol content and antioxidant efficacy. Leaf extracts were prepared by maceration in 70% ethanol, and total polyphenol concentrations were quantified using the Folin-Ciocalteu assay, expressed as mg gallic acid equivalents per gram (mg GAE/g). Antioxidant capacity was assessed via IC50 values using DPPH radical scavenging and the Ferric Reducing Antioxidant Power (FRAP) assay. In silico studies were conducted to predict the potential molecular mechanisms of these effects.
RESULTS: Statistically significant increases in polyphenolic content were observed post-fermentation; Non-Fermented Extracts (NFE) contained 29.11 ± 0.90 mg GAE/g, while extracts fermented for 24 (EF24 - 63.03 ± 0.90 mg GAE/g), 48 (EF48 - 73.54 ± 0.98 mg GAE/g), and 72 hours (EF72 - 38.56 ± 0.82 mg GAE/g) showed notable increases. Concomitantly, antioxidant activities demonstrated marked improvements; the NFE exhibited an IC50 value of 39.297 μg/mL, vs. 13.159 μg/mL for EF24, 10.488 μg/mL for EF48, and 37.872 μg/mL for EF72. An in silico study revealed that fermentation-derived compounds (phytol and α-tocopherol) may contribute to antioxidant pathways by modulating CDK6, AR, and PKM.
DISCUSSION: The FRAP results confirmed an increase in reducing power throughout the fermentation period, underscoring EF48's superior profile.
CONCLUSION: Thus, the study confirms that fermentation substantially enhances the bioactive properties of red Andong leaves, meriting additional mechanistic research and scalability assessments for applications in functional foods and therapeutics.