Optimization of Solid-State Fermentation Process of Artemisia argyi and Its Inhibitory Effect on PRRSV
In order to study the inhibitory effect of Artemisia argyi as feed additive on porcine reproductive and respiratory syndrome virus(PRRSV),the probiotic strains suitable for solid-state fermentation of Artemisia argyi were screened,the fermentation process was optimized,and the changes of effective components and antiviral effect were studied.The minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)were used as the detection indexes,and Pediococcus acidilactici was screened out as the probiotic strain suitable for the solid-state fermentation of Artemisia argyi.With the number of viable bacteria of Pediococcus acidilactici as the index,the solid-state fermentation process of Artemisia argyi was optimized by single factor test and response surface analysis,and the components and cytotoxicity of the solid-state fermentation products of Artemisia argyi were determined.The results showed that the optimum solid-state fermentation process of Artemisia argyi was as follows:The material-water ratio was 1∶0.95,the inoculation amount was 7%,the fermentation time was 41 h,and the temperature was 28.6℃.After solid-state fermentation,the total flavonoids content of Artemisia argyi increased by 15.3%,the total polyphenols content increased by 22.4%,the total polysaccharides content decreased by 38.1%,the crude fiber content decreased by 1.69 percentage points,and the cytotoxicity decreased by 50%.The extracts of Artemisia argyi before and after solid-state fermentation were added to Marc145 cells infected with PRRSV.After 72 h,the proliferation of PRRSV was detected by immunoperoxidase monolayer assay(IPMA)and real-time fluorescence quantitative PCR(qPCR).When the concentration of Artemisia argyi was 0.625-1.25 mg/mL,the inhibitory effect of solid-state fermentation group on PRRSV was higher than that of non-fermentation group,and the viral load decreased from 9.24×106 copies/μL to 7.90×103 copies/μL.The above results showed that the active ingredients were fully released and the antiviral effect was enhanced after solid-state fermentation of Artemisia argyi.
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