Optimization of α-Glycerylphosphorylcholine Production in Fermented Vegetables and Fruits

Abstract:
Vegetables and fruits, rich in starch and sugars, are promising substrates for bioethanol production and can also yield valuable nootropic compounds like α-glycerylphosphorylcholine (α-GPC). α-GPC is a known cognitive enhancer that increases the release of acetylcholine, a neurotransmitter essential for learning and memory. This study explores the co-production of ethanol and α-GPC from selected root and tuber crops, as well as fruits, through Saccharomyces cerevisiae fermentation. The ethanol yields from these substrates were comparable to those from wheat (var. AC Andrew), ranging from 30.44 g/L (beet) to 70.04 g/L (lotus root). In addition to ethanol, α-GPC was also produced, with purple top turnip yielding 0.91 g/L, the second highest concentration after wheat, which produced 1.25 g/L. Although α-GPC yields in the tested substrates were lower than those from cereal grains, a noteworthy observation was the production of methanol in many of these substrates. Methanol was detected in all feedstocks except wheat, with concentrations ranging from 0.10 g/L (cassava) to 1.69 g/L (purple top turnip). A linear regression analysis revealed a strong correlation between methanol and α-GPC content (R² = 0.876; slope = 0.52), suggesting a potential link in their biosynthetic pathways. These feedstocks proved effective for bioethanol production and showed potential for generating value-added compounds like α-GPC. This dual-purpose potential presents new market opportunities for producers by leveraging both biofuel and nootropic compound production.