scholarly journals Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

2020 ◽  
Vol 15 (1) ◽  
Author(s):  
Rui Guo ◽  
Shuchen Guo ◽  
Xiong Gao ◽  
Huaiyou Wang ◽  
Weihui Hu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Herbal Product ◽  
Herbal Extract ◽  
In Vitro Assays ◽  
Flavonoid Glycosides ◽  
Danggui Buxue Tang ◽  
Chinese Herbal ◽  
Fermented Product ◽  
Herbal Decoction

Abstract Background Danggui Buxue Tang (DBT), an ancient Chinese herbal decoction containing Astragali Radix and Angelicae Sinensis Radix at a ratio of 5: 1, is prescribed for menopausal women. Flavonoids and its flavonoid glycosides are considered as the major active ingredients within the herbal decoction; however, their amount is not controllable during the preparation. Besides, the aglycons within DBT are believed to have better gut absorption and pharmacological efficacy. Methods The herbal extract of DBT was fermented with Lactobacillus plantarum. The amounts of flavonoid glucosides and its aglycones in the fermented product were analyzed by using UPLC-MS/MS. In addition, in vitro assays were employed to evaluate the efficacy of the fermented DBT in regulating the activities of α-glucosidase, α-amylase and lipase, as well as their antioxidant capacity (DPPH and T-AOC assays) and anti-glycation property (BSA-methylglyoxal, BSA-fructose, and arginine-methylglyoxal models). Results The fermentation of DBT with L. plantarum drove a completed conversion of calycosin-7-O-β-D-glucoside and ononin to calycosin and formononetin, respectively. The chemical transformation could be probably mediated by β-glycosidase within the fermented product. Several in vitro assays corresponding to anti-diabetic functions were compared between parental DBT against its fermented product, which included the activities against α-glucosidase, α-amylase and lipase, as well as anti-oxidation and anti-glycation. The fermented DBT showed increased activities in inhibiting α-glycosidase, suppressing DPPH radical-scavenging and anti-glycation, as compared to the original herbal product. Conclusion These results suggested that DBT being fermented with the probiotic L. plantarum could pave a new direction for fermentation of herbal extract, as to strengthen its pharmacological properties in providing health benefits.

scholarly journals Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

2020 ◽  
Author(s):  
Rui Guo ◽  
Shuchen Guo ◽  
Xiong Gao ◽  
Huaiyou Wang ◽  
Weihui Hu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Radical Scavenging ◽  
Herbal Product ◽  
Herbal Extract ◽  
Flavonoid Glycosides ◽  
Danggui Buxue Tang ◽  
Chinese Herbal ◽  
Fermented Product ◽  
Herbal Decoction

Abstract Background: Danggui Buxue Tang (DBT), an ancient Chinese herbal decoction containing Astragali Radix and Angelicae Sinensis Radix at a ratio of 5: 1, is prescribed for menopausal women. Flavonoids and its flavonoid glycosides are considered as the major active ingredients within the herbal decoction; however, their amount is not controllable during the preparation. Besides, the aglycons within DBT are believed to have better gut absorption and pharmacological efficacy. Methods: The herbal extract of DBT was fermented with Lactobacillus plantarum. The amounts of flavonoid glucosides and its aglycones in the fermented product were analyzed by using UPLC-MS/MS. In addition, in vitro assays were employed to evaluate the efficacy of the fermented DBT in regulating the activities of α-glucosidase, α-amylase and lipase, as well as their antioxidant capacity (DPPH and T-OAC assays) and anti-glycation property (BSA-methylglyoxal, BSA-fructose, and arginine-methylglyoxal models).Results: The fermentation of DBT with L. plantarum drove a completed conversion of calycosin-7-O-β-D-glucoside and ononin to calycosin and formononetin, respectively. The chemical transformation could be probably mediated by β-glycosidase within the fermented product. Several in vitro assays corresponding to anti-diabetic functions were compared between parental DBT against its fermented product, which included the activities against α-glucosidase, α-amylase and lipase, as well as anti-oxidation and anti-glycation. The fermented DBT showed increased activities in inhibiting α-glycosidase, suppressing DPPH radical-scavenging and anti-glycation, as compared to the original herbal product. Conclusion: These results suggested that DBT being fermented with the probiotic L. plantarum could pave a new direction for fermentation of herbal extract, as to strengthen its pharmacological properties in providing health benefits.

scholarly journals Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

2020 ◽  
Author(s):  
Rui Guo ◽  
Shuchen Guo ◽  
Xiong Gao ◽  
Huaiyou Wang ◽  
Weihui Hu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Radical Scavenging ◽  
Herbal Product ◽  
Herbal Extract ◽  
Dpph Radical ◽  
Danggui Buxue Tang ◽  
Chinese Herbal ◽  
Fermented Product ◽  
Herbal Decoction ◽  
Dpph Radical Scavenging

Abstract Background Danggui Buxue Tang (DBT), an ancient Chinese herbal decoction containing Astragali Radix and Angelicae Sinensis Radix at a ratio of 5: 1, is prescribed for menopausal women. Flavonoids and its flavonoid glycosides are considered as the major active ingredients within the herbal decoction; however, their amount is not controllable during the preparation. Besides, the aglycons within DBT are believed to have better gut absorption and pharmacological efficacy. Methods In order to enhance the therapeutic efficacy of DBT, the herbal extract was fermented together with Lactobacillus plantarum, a Gram-positive Lactobacillus commonly found in fermented food products. Results The fermentation of DBT with L. plantarum drove a completed conversion of calycosin-7-O-β-D-glucoside and ononin to calycosin and formononetin, respectively, as determined by UPLC-MS/MS analysis. The chemical transformation could be probably mediated by β-glycosidase within the fermented product. Several in vitro assays corresponding to anti-diabetic functions were compared between parental DBT against its fermented product, which included the activities against α-glucosidase, α-amylase and lipase, as well as anti-oxidation (e.g. DPPH radical-scavenging and total antioxidant capacities) and anti-glycation (e.g. BSA-methylglyoxal, BSA-fructose and arginine-methylglyoxal models). The fermented DBT showed increased activities in inhibiting α-glycosidase, suppressing DPPH radical-scavenging and anti-glycation, as compared to the original herbal product. Conclusion The results supported the possible application of L. plantarum or other Lactobacillus in fermenting herbal extract, as such to increase the yield and efficacy of the final products.

scholarly journals Identification of phenolic secondary metabolites from Schotia brachypetala Sond. (Fabaceae) and demonstration of their antioxidant activities in Caenorhabditis elegans

2016 ◽  
Author(s):  
Mansour Sobeh ◽  
Esraa A ElHawary ◽  
Herbenya Peixoto ◽  
Rola M Labib ◽  
Heba Handoussa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Caenorhabditis Elegans ◽  
Nuclear Translocation ◽  
Antioxidant Activities ◽  
In Vitro Assays ◽  
Flavonoid Glycosides ◽  
Alcoholic Extract ◽  
C Elegans

Background: Schotia brachypetala Sond. (Fabaceae) is an endemic tree of Southern Africa whose phytochemistry and pharmacology were slightly studied.The present work aimed at profiling the major phenolics compounds present in the hydro-alcoholic extract from S. brachypetala leaves (SBE) using LC/HRESI/MS/MS and NMR and prove their antioxidant capabilities using novel methods. Methods: In vitro assays; DPPH, TEAC persulfate decolorizing kinetic and FRAP assays, and in vivo assays: Caenorhabditis elegans strains maintenance, Intracellular ROS in C. elegans, Survival assay, GFP expression and Subcellular DAF-16 localization were employed to evaluate the antioxidant activity. Results: More than forty polyphenols ,including flavonoid glycosides, galloylated flavonoid glycosides, isoflavones, dihydrochalcones, procyanidins, anthocyanins, hydroxybenzoic acid derivatives, hydrolysable tannins, and traces of methylated and acetylated flavonoid derivatives were identified. Three compounds were isolated and identified from the genus Schotia for the first time, namely gallic acid, myricetin-3-O-α-L-1C4-rhamnoside and quercetin-3-O-L-1C4-rhamnoside.The tested extract was able to protect the worms against juglone induced oxidative stress and attenuate the reactive oxygen species (ROS) accumulation. SBE was also able to attenuate the levels of heat shock protein (HSP) expression. Discussion: A pronounced antioxidant activity in vivo, which can be attributed to its ability to promote the nuclear translocation of DAF-16/FOXO, the main transcription factor regulating the expression of stress response genes. The remarkable antioxidant activity in vitro and in vivo correlates to SBE rich phenolic profile.

An in vitro study of the antioxidant activities and effect on human DNA of the Chinese herbal decoction 'Liu Wei Di Huang'

2009 ◽  
pp. 1-6 ◽  
Author(s):  
Yim-Tong Szeto ◽  
Pui-Cheong Lei ◽  
Kam-Leong Ngai ◽  
Andy Tak-Wah Yiu ◽  
Catarina Sin-Pek Chan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
In Vitro Study ◽  
Vitro Study ◽  
Chinese Herbal ◽  
Human Dna ◽  
Herbal Decoction
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