Efficient de novo production of bioactive cordycepin by Aspergillus oryzae using a food-grade expression platform

Table 2 Antioxidant properties of the fermented broth of A. oryzae strains

Activity	Control	AoCordy-T1	Relative fold increase*
TPC (mg GAE/L)	65.32 ± 2.23^b	78.21 ± 1.12^a	1.19
% Inhibition (DPPH)	54.43 ± 0.28 ^b	65.58 ± 1.11^a	1.20
% Inhibition (ABTS)	7.77 ± 0.67^b	16.08 ± 1.34^a	2.07
DPPH (mg TEAC/L)	64.80 ± 0.37^b	79.24 ± 1.46^a	1.24
ABTS (mg TEAC/L)	15.93 ± 4.58^b	72.81 ± 9.16^a	4.57

The cultures were grown in semi-synthetic medium supplemented with 1 g/L adenine and incubated at 30 °C and 200 rpm for 2 d. Different superscript letters (^{a, b}) above the values indicate statistically significant differences between fungal strains (p < 0.01) in TPC and antioxidant activities of the fermented broths of the control and AoCordy-T1 strains
*Relative fold increase in TPC and antioxidant ability of the AoCordy-T1 fermented broth compared to those of the control (adjusted to 1.0)

ISSN: 1475-2859