Microbial transformation generated Polydatin crude extracts of resveratrol.docVIP

 PAGE \* MERGEFORMAT 8 Microbial transformation generated Polydatin crude extracts of resveratrol Author: Yuan Run-Lei, Xu Mengmeng, Sun Yanjuan, Yo, Sun Qiling, watery pole [Abstract] Objective 1 Rhizopus right Polydatin extracts for liquid fermentation, so that Polydatin into resveratrol. Methods The single factor experiments to determine the types and add the amount of nitrogen, through the orthogonal experiment to optimize the fermentation conditions. Results in 10% of the crude extracts polydatin added 1.5% urea as the nitrogen source, using thin-layer chromatography (TLC) to determine the optimal fermentation conditions, conversion time is 26.8 h, by high performance liquid chromatography HPLC proved Polydatin transformation for resveratrol, conversion rate of 95.8%. Conclusion Polydatin crude extract resveratrol can be obtained by microbial fermentation. [Keywords:] Polydatin; resveratrol; Rhizopus; microbial transformation of Abstract: ObjectivePolydatin in Polydatin extraction was transformed to resveratrol in liquid state fermentation by R. nigricans. MethodsThe kind and the append mate of nitrogen source were confirmed by the single factor experiment. The conditions of fermentation were optimized by orthogonal experiment. ResultsCarbamide was the optimum nitrogen source and the append mate was 1.5%. Under the optimized condition the transformation time was 26.8h. It was prooved that Polydatin could be transformed to Resvertrol by high performance liquid chromatography and the transformation rate could reach 95.8%. ConclusionPolydatin in Polydatin extraction can be transformed to resveratrol by microbial transformation. Keywords:: Polydatin; Resveratrol; R. nigricans; Microbial trasformation Polygonum cuspidatum Polygonum Polygonum cuspidatum Sieb.et Zucc.’s Dry roots, alias bitter stick root, promoting blood circulation Dragon, Beast stick, etc. [1]. One of the important active ingredient for the stilbene resveratrol class (Resveratrol) and res