Advances in the study on microbial fermentation and transformation of traditional Chinese medicine

Tianxiang, Wu; Wang, Na; Zhang, Yong; Xu, Xin

doi:10.5897/ajmrx12.012

Cited by 26 publications

(9 citation statements)

References 26 publications

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“…Otherwise, when the Rf value is low, the compound is polar. Due to enzymatic reactions by Aspergillus isolates throughout the incubation interval, modifications in the A. paniculata fermented spot on day 14 were possible (Tianxiang et al 2013;Hussain et al 2016).…”

Section: Analysis Of Andrographolide Content By Tlc Methodsmentioning

confidence: 99%

Novel microbial transformation of Andrographis paniculata by Aspergillus oryzae K1A

Handayani

Dinoto²,

Bintang³

2021

Biodiversitas

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Abstract. Handayani R, Dinoto A, Bintang M. 2021. Novel microbial transformation of Andrographis paniculata by Aspergillus oryzae K1A. Biodiversitas 23: 110-117. Microbial transformation is a powerful technique for altering organic substances with complex chemical structures. Aspergillus has been found to produce secondary metabolites from biotransformation products of various medicinal plants. Andrographis paniculata Nees. or sambiloto is an Asian traditional medicinal plant. This study aimed to investigate the microbial transformation of A. paniculata by Aspergillus oryzae K1A. The leaf of A. paniculata was fermented by A. oryzae K1A. Microorganisms were transferred into the ?asks from the slants. The ?asks were placed on rotary shakers, operating at 120 rpm at 37°C. 0.2ml of the substrate solution was added into the fermentation ?asks and these ?asks were maintained under the same conditions and sampling was carried out each day of 0, 1, 3, 7 and 14. The samples were analyzed by TLC, HPLC, and the LC-MS/MS method to evaluate the biotransformation products. The TLC analysis showed different spots of A. paniculata fermented and non-fermented on days of 7 to 14 th and the Rf value was disappeared. The peaks of A. paniculata fermented and non-fermented were relatively similar on days of 0 to 1 incubation and the concentrations of A. paniculata fermented and non-fermented were increased during incubation time in the HPLC analysis. The chromatograms LC-MS/MS study showed different peaks between A. paniculata fermentation and non-fermentation on 3 to 14 days of incubation, and new secondary metabolites picrasidine K (C18H23N3O2); bufotalinin (C24H30O6); and ?-carboline were shown in the table of A. paniculata fermented.

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Section: Analysis Of Andrographolide Content By Tlc Methodsmentioning

confidence: 99%

Novel microbial transformation of Andrographis paniculata by Aspergillus oryzae K1A

Handayani

Dinoto²,

Bintang³

2021

Biodiversitas

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“…( 2) Generating new compounds: The active ingredients in MFH may be synthesized as precursors by probiotic bacteria to form new compounds, or the active ingredients in MFH may interact with secondary metabolites of microorganisms to form new compounds, as well as the active ingredients in MFH may affect the metabolism of probiotic bacteria to generate new compounds. (3) Increasing the concentration of active ingredients: The concentration of active ingredients in MFH may be due to the consumption of sugars, proteins, and other components by probiotic bacteria during their growth and metabolism (Wu et al, 2013). Probiotic-mediated increases in active substances or compounds in some MFH are described in Table 3.…”

Section: 13mentioning

confidence: 99%

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Cui,

Zhang,

Pan

et al. 2024

Comp Rev Food Sci Food Safe

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Recently, consumers have become increasingly interested in natural, health‐promoting, and chronic disease‐preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic‐fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic‐fermented MFH. Probiotics degrade toxins and anti‐nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic‐fermented MFH in recent years, including antimicrobial, antioxidant, anti‐inflammatory, anti‐neurodegenerative, skin‐protective, and gut microbiome‐modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic‐fermented MFH is prospected in combination with modern development technologies, such as high‐throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic‐fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic‐fermented MFH.

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“…In addition to Chinese herbal medicine formulations, the processing or extraction process is also an essential factor affecting the skincare effects of CHM [3,7] . Fermentation is one of the processing methods of CHM.…”

Section: Introductionmentioning

confidence: 99%

“…Compared with synthetic skin care products, Chinese herbal medicine (CHM) has fewer side effects and higher market acceptance. It has become the mainstream of the cosmetics market [2,3] . There are more than 20 kinds of common Chinese herbal medicine raw materials (Paeonia lacti ora, Atractylodes, Poria, Witch hazel, Red pomegranate, Rhodiola, Almond, Paeonia, Ginseng, Huanglian, Aloe, Peppermint, Astragalus, Ginkgo, Calendula, Rose, Lingzhi, etc), its skincare principles can be mainly divided into three categories.…”

Section: Introductionmentioning

confidence: 99%

Sequentially fermentation of traditional Chinese medicine by Pichia kudriavzevii and bifidobacteria for Skin Care Function

Wanshu,

Yinglong,

Wei

et al. 2023

Preprint

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To explore the feasibility of the Skin Care Function of fermentative traditional Chinese medicine, Pichia kudriavzevii strains isolated from Strong-flavor baijiu grains were used to ferment food homologous traditional Chinese medicine with the assistance of bifidobacterial. We analyzed 16 Pichia kudriavzevii strains and 13 kinds of Chinese herbal medicines in the present study. Firstly, nine Chinese herbal medicines were selected according to the growth of bifidobacteria in the broth of 13 Chinese herbal medicines. The 9 Pichia kudriavzevii strains that could promote the growth of bifidobacteria were screened by sequential fermentation. The 9 Pichia kudriavzevii strains and bifidobacteria sequentially fermented the above nine kinds of traditional Chinese medicine broth according to different formulas. The broth's residual moisture rate, hydroxyl radical scavenging rate, and tyrosinase inhibition rate were detected to evaluate its skincare function. Better skin care function was found in the sequentially fermented broth of No.3 composed of Rhodiola, Raspberry, Bletilla striata, Atractylodes by YB07, and bifidobacterial, which displayed the moisture residual rate of 46.36%, the hydroxyl radical scavenging rate of 83.95% and the tyrosinase inhibition rate of 60.3%. Proteomic analysis by LC-MS showed that this broth contained 99 active peptides (＜1000 Da) in skin lotion. 24h skin patch and 30-day skin safety test preliminarily revealed the safety of the fermentation broth as a skin care product. This study provides a new perspective on food homologous traditional Chinese medicine for skin care products.

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Advances in the study on microbial fermentation and transformation of traditional Chinese medicine

Cited by 26 publications

References 26 publications

Novel microbial transformation of Andrographis paniculata by Aspergillus oryzae K1A

Novel microbial transformation of Andrographis paniculata by Aspergillus oryzae K1A

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Sequentially fermentation of traditional Chinese medicine by Pichia kudriavzevii and bifidobacteria for Skin Care Function

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