COMPARISON OF ANTIOXIDANT AND ANTI-INFLAMMATORY EFFECTS OF SOME POLYPHENOLIC COMPOUNDS AND ITS BIOTRANSFORMATION EXTRACTS

Abstract

Objective: Microbial transformations are green biotechnological processes where different microorganisms, or their enzymes are used to produce new metabolites from defined substrates. Hesperidin, quercetin, and their derivatives have been proven in scientific research to have a variety of biological activities such as antioxidant, antimicrobial, and anticancer activities. Material and Method: Microbial transformation of hesperidin and quercetin was carried out utilizing 13 different microbial strains in this study. The transformation extracts of hesperidin and quercetin were investigated in antioxidant (DPPH· and ABTS·+ methods) and anti-inflammatory effects. Result and Discussion: The biotransformation of hesperidin is observed in 5 of 13 strains. There are Rhizopus stolonifera, Saccharomyces pararoseus, S. cerevisiae, Penicillium claviforme, and Fusarium solani while microbial transformation of quercetin was identified Aspergillus flavus and Penicillium claviforme. The results of this research show that the extracts obtained with the Aspergillus and Penicillium strains are more effective in terms of antioxidant and anti-inflammatory effects. The microbial transformation of hesperidin by Penicillium strain has not been researched previously.