Fermentation Optimization of Ergosta-4,6,8(14),22-Tetraen-3-One From <i>Aspergillus oryzae</i> and Its Anti-Inflammatory Mechanism via Multi-Pathway Inhibition of MyD88/NF-κB/MAPK/NLRP3 Signaling.

ABSTRACT: Aspergillus oryzae is a key microorganism in the production of various traditional food products, including rice wine, soy sauce, and baijiu. In this study, we identified and quantified ergosta-4,6,8 (14), 22-tetraen-3-one (ETO), a bioactive compound derived from A. oryzae, using high-performance liquid chromatography (HPLC). Our results confirmed that ETO is one of the major components produced by A. oryzae. Bioactivity assays of the crude extract revealed that ETO exhibits significant anti-inflammatory properties. To enhance ETO production, we optimized the fermentation medium. Single-factor experiments identified glycerol and N-acetylglucosamine as the optimal carbon and nitrogen sources, respectively. An orthogonal experimental design was then employed to further r

SUBMITTER: Yang B 

PROVIDER: S-EPMC12703800 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature