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 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 ◽  
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 Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

2017 ◽  
Vol 21 (2) ◽  
pp. 11-18 ◽  
Author(s):  
Guowei Shu ◽  
Yunxia He ◽  
Hongchang Wan ◽  
Yixin Hui ◽  
Hong Li
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Plantarum ◽  
Theoretical Basis ◽  
Superoxide Radical ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Dpph Radical ◽  
Dpph Radical Scavenging ◽  
Scavenging Rates

AbstractThe production of functional fermented goat milk with synbiotic have attracted widespread attention recently with the purpose of promoting health. The aim of present study was to investigate the effects of several prebiotics (inulin, fructo-oligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide) on antioxidant activity and promote the development of functional goat milk. All the prebiotics exhibited the potential of enhancing the antioxidant activity of fermented goat milk, especially inulin and fructo-oligosaccharide showed better promotive effects. The optimum additions of inulin, xylo-oligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide obtained were 0.6%, 0.6%, 0.6% and 0.4%, respectively. The DPPH radical scavenging rates reached to 75.52%, 74.12%, 69.41%, 80.28%, respectively, and the scavenging rates of superoxide radical were 21.09%, 18.20%, 27.61% and 29.92%, respectively, which were all higher than the control. This paper provides theoretical basis for the development of the functional goat milk.

Membrane Separation and Antioxidant Activity Research of Peanut Peptides

2012 ◽  
Vol 209-211 ◽  
pp. 2009-2012 ◽  
Author(s):  
Ming Xiu Wei ◽  
Lin Tang ◽  
Qing Li Yang ◽  
Li Na Yu
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
High Temperature ◽  
Membrane Separation ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Peanut Meal ◽  
Dpph Radical ◽  
Fermented Product ◽  
Dpph Radical Scavenging

High temperature peanut meal was fermented by double strains with solid-stated fermentation, using fermented product dissolved in water and via membrane separate, then obtained four molecular weight distribution(MWD), which were 10kDa. Using four MWD fermentation peptides do experimenting, separated, that is hydroxyl radical-scavenging, DPPH radical-scavenging, reducing power and ferrous ion-chelating, and compared with GSH, it shown that the peptides of 3kDa~10kDa MWD fermentation peptides have the max antioxidant activity, the second was the percolator of >10kDa MWD fermentation peptides, then was the peptides of 1kDa~3kDa MWD fermentation peptides and <1kDa MWD fermentation peptides had the least activity.

Carum copticum L. essential oils as natural antimicrobial and antioxidant

2018 ◽  
Vol 44 (4) ◽  
pp. 515-520
Author(s):  
M Kazemi
Keyword(s):  
Essential Oils ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Carum Copticum ◽  
Microbial Strains ◽  
Pharmaceutical Industries ◽  
Dpph Radical Scavenging ◽  
Antioxidant Effects

Carum copticum L. comprises several relevant species for food, cosmetic, perfumery and pharmaceutical industries. GC/MS analysis of the enential oil of C. copticum revealed γ- terpinene as a major component of C. copticum, with its contribution of 33.85%. Essential oils (EOs) exhibited a significant antimicrobial activity against all tested microbial strains. In addition, the C. copticum oil demonstrated the highest DPPH radical scavenging activity. These results clearly show the antimicrobial and antioxidant effects of the plant essential oil.

scholarly journals A simple new method for aged seed utilization based on melatonin-mediated germination and antioxidant nutrient production

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Song Yu ◽  
Xuetian Zhu ◽  
Helin Yang ◽  
Lihe Yu ◽  
Yifei Zhang
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dpph Radical ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Aged Seed ◽  
Phenolics Content ◽  
Dpph Radical Scavenging ◽  
Aged Seeds

AbstractSeed deterioration, coupled with a decrease in nutrients, is unavoidable following long-term storage, and these seeds are therefore used as livestock fodder. Here, we developed a simple, rapid and efficient method of producing high amounts of antioxidants from deteriorated seeds via melatonin-induced germination. Legume seeds were subjected to high humidity at 55 °C for 12–36 h to obtain aged seeds with a 40% germination rate and severely reduced antioxidant nutrition (total phenolics content, ferric reducing power and 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging capacity). Aged seeds were then treated with 0.1 mM melatonin, resulting in the production of sprouts with a higher total phenolics content (fivefold), greater ferric reducing power (sevenfold) and greater DPPH radical scavenging capacity (twofold) compared to the aged seeds. These findings suggest that melatonin treatment efficiently converted aged seed reserve residues into antioxidant nutrients, providing an alternative use for deteriorated seeds in food production.

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