title: Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant.
abstract: BACKGROUND
  Deferriferrichrysin (Dfcy) is a siderophore found in foods fermented by Aspergillus oryzae and is a promising candidate for an antioxidant food additive because of its high binding constant toward iron. However, the Dfcy concentration is typically low in foods and cultures.
  
  
  RESULTS
  We optimised culture conditions to improve Dfcy production to 2800 mg L(-1) from 22.5 mg L(-1) under typical conditions. Then, we evaluated the potential of Dfcy as a food additive by measuring its safety, stability, and antioxidant activity. Dfcy was sufficiently stable that over 90% remained after pasteurisation at 63 °C for 30 min at pH 3-11, or after sterilisation at 120 °C for 4 min at pH 4-6. Dfcy showed high antioxidant activity in an oil-in-water model, where inhibition of lipid oxidation was measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays. Dfcy decreased PV and TBARS by 83% and 75%, respectively. Antioxidant activity of Dfcy was equal to or higher than that of the synthetic chelator EDTA.
  
  
  CONCLUSIONS
  Our study provides the first practical method for production of Dfcy. Dfcy can be a novel food-grade antioxidant and the first natural alternative to the synthesised iron chelator EDTA. © 2015 Society of Chemical Industry.
authors.affiliation: Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan.
authors.forename: Takehiko
authors.initials: T
authors.lastname: Todokoro
authors.affiliation: Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan.
authors.forename: Katsuharu
authors.initials: K
authors.lastname: Fukuda
authors.affiliation: Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan.
authors.forename: Kengo
authors.initials: K
authors.lastname: Matsumura
authors.affiliation: Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan.
authors.forename: Motoko
authors.initials: M
authors.lastname: Irie
authors.affiliation: Research Institute, Gekkeikan Sake Co., Ltd, 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, 612-8385, Japan.
authors.forename: Yoji
authors.initials: Y
authors.lastname: Hata
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000009:adverse effects / Q000737:chemistry / Q000191:economics / Q000302:isolation & purification*; D001236:Aspergillus oryzae / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D005285:Fermentation; D005520:Food Preservatives / Q000009:adverse effects / Q000737:chemistry / Q000191:economics / Q000302:isolation & purification*; D005525:Food-Processing Industry / Q000191:economics; D005656:Fungal Proteins / Q000378:metabolism; D006358:Hot Temperature / Q000009:adverse effects; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007502:Iron Chelating Agents / Q000009:adverse effects / Q000737:chemistry / Q000191:economics / Q000302:isolation & purification*; D007564:Japan; D008956:Models, Chemical; D009152:Mutagenicity Tests; D012275:Oryza / Q000737:chemistry; D010447:Peptide Hydrolases / Q000378:metabolism*; D010456:Peptides, Cyclic / Q000009:adverse effects / Q000737:chemistry / Q000191:economics / Q000302:isolation & purification*; D014674:Plant Proteins, Dietary / Q000737:chemistry / Q000191:economics / Q000302:isolation & purification / Q000378:metabolism; D011492:Protein Hydrolysates / Q000737:chemistry / Q000191:economics / Q000302:isolation & purification / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism; D012639:Seeds / Q000737:chemistry; D023382:Toxicity Tests, Acute; D014920:Wine / Q000032:analysis / Q000382:microbiology
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D005656:Fungal Proteins; D007220:Industrial Waste; D007502:Iron Chelating Agents; D010456:Peptides, Cyclic; D014674:Plant Proteins, Dietary; D011492:Protein Hydrolysates; C574558:deferriferrichrysin; D010447:Peptide Hydrolases
keywords: Aspergillus oryzae; antioxidant activity; deferriferrichrysin; food additives; siderophore production