AUTHOR=Tao Ali , Feng Xuehua , Sheng Yajing , Song Zurong 

TITLE=Optimization of the Artemisia Polysaccharide Fermentation Process by Aspergillus niger

JOURNAL=Frontiers in Nutrition

VOLUME=9

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.842766

DOI=10.3389/fnut.2022.842766

ISSN=2296-861X

ABSTRACT=<p>In order to investigate the fermentation process of <italic>Artemisia</italic> polysaccharides, this paper showcases an investigation into the effects of fermentation time, fermentation temperature, strain inoculum, <italic>Artemisia annua</italic> addition, and shaker speed on the polysaccharides production of <italic>Artemisia annua</italic>. The yield of <italic>Artemisia</italic> polysaccharides content was determined based on the optimization of single-factor test, and then a response surface test was conducted with temperature, inoculum, and time as response variables and the yield of <italic>Artemisia</italic> polysaccharides as response values. The fermentation process was then optimized and the antioxidant activity of <italic>Artemisia</italic> polysaccharides was monitored using DPPH, ABTS<sup>+</sup>, OH, and total reducing power. The optimum fermentation process was determined by the test to be 5% inoculum of <italic>Aspergillus niger</italic>, temperature 36°C, time 2 d, shaker speed 180 r/min, and 4% addition of <italic>Artemisia annua</italic>, and the extraction of <italic>Artemisia</italic> polysaccharides was up to 17.04% by this condition of fermentation. The polysaccharides from <italic>Artemisia annua</italic> fermented by <italic>Aspergillus Niger</italic> had scavenging effects on DPPH, ABTS, and OH free radicals.</p>