Optimization of liquid fermentation conditions for Coprinus comatus to enhance antioxidant activity

Abstract

Coprinus comatus is an edible and medicinal fungus. In this study, the antioxidant activity of the fermentation product of C. comatus was investigated through optimization of fermentation process. The results indicated that the fermentation product of C. comatus had obvious scavenging ability for 2,2’-Azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS) free radical. The EC₅₀ of the n-butanol extract from the fermentation product on ABTS·⁺ was 0.65 ± 0.02 mg/mL. On this basis, the liquid fermentation conditions of C. comatus were optimized through single factor and response surface optimization experiments according to the scavenging ability of ABTS·⁺ to improve the antioxidant capacity of the fermentation product. The results showed that when the 14% of C. comatus was fermented in a culture medium with a C/N ratio of 48:1 for 6 days, the ABTS·⁺ scavenging ability was the strongest, and the EC₅₀ of n-butanol extract was 0.57 ± 0.01 mg/mL, which was 12.31% higher than the initial activity. This study laid the foundation for the development of C. comatus.

Graphical abstract

Keywords:

• Coprinus comatus
• liquid fermentation
• antioxidant activity

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by a grant from Basic Research Projects of Liaoning Universities [No. LJKMZ20221098] and National Natural Science Foundation of China [No. 22278045 and 82360758].