Biostudy on Traditional Chinese Medicine Massa Medicata Fermentata

Abstract

Massa Medicata Fermentata (MMF) has been used for a long time by the Chinese. MMF is used widely in feed additives and human medicinal applications throughout the world; however, there have only been a few reports about the biostudy of its fermentation mechanism and medicinal ingredients. To safely use MMF, we observed the changes in the ingredients and amylase activity for several raw materials during the fermentation process of MMF. We are going to explore the basis of pharmacodynamic substances and the purpose of MMF to provide support for safe use in clinics. This biostudy data demonstrated that the ingredients such as amygdalin, benzaldehyde, and rutin were gradually degraded during the process of fermentation, and the fermented MMF did not contain amygdalin and benzaldehyde. The HPLC fingerprint of fermented MMF for 7 days is similar to the chemical composition of the original unfermented MMF with a similarity of only 0.106. Meanwhile, the activities of amylase in fermented MMF had gradually increased, and the content of organic acids also had increased. According to our biostudy, we found that the raw material chemical composition of MMF in the process of fermentation was affected by microorganisms and various substances. The conclusions of our study determined that the initial components of MMF are not identical to the pharmacodynamic components. We also conclude that amylase activity explains the pharmacological activity of MMF to a certain extent, but it is likely not the only factor. The implication not only provides the initial knowledge of MMF but also implies the further exploration of this popular traditional medicine.

Bacillus subtilis and Bifidobacteria bifidum Fermentation Effects on Various Active Ingredient Contents in Cornus officinalis Fruit

“…Through fermentation, the levels of antinutrients, toxic substances, and digestive enzyme inhibitors, in food are substantially reduced [ 38 , 39 ]. When traditional herbal medicines are fermented with microorganisms, the toxic components in them are decomposed, and their side effects are alleviated [ 40 , 41 , 42 ]. Fermentation reduces the levels of some components in food and traditional herbs.…”

Effects of Massa Medicata Fermentata on the intestinal pathogenic flagella bacteria and visceral hypersensitivity in rats with irritable bowel syndrome

“…Modern pharmacological studies have shown that MMF has the effect of increasing the polymorphism of intestinal bacteria, reducing the number of harmful bacteria, restoring the intestinal microecological balance, increasing the number of beneficial commensals such as intestinal bifidobacteria and bacteroids. Because of the significant antibacterial effect, MMF can inhibit the growth of bacteria such as Escherichia , Salmonella , and Staphylococcus aureus in IBS-D patients, moreover ( Bashashati et al, 2014 ; Fu et al, 2020 ).…”

Processing Mechanism of Massa Medicata Fermentata Based on the Correlation Analysis of Strains, Chemical Compositions and Anti‐Inflammatory Activity

“…were crushed and passed through 20‐mesh sieve, then mixed with 600 g wheat bran and 400 g flour. 2520 mL distilled water was added to 70 g Artemisia annua L., 70 g Polygonum hydropiper L. and 70 g Xanthium sibiricum L., and boiled for 1 h, filtered and concentrated to 533 mL [6] . The hot extract was added to the above well‐mixed powder and knead it into coarse granules, so that it can be formed into a ball by hand and scattered by throwing it.…”

“…2520 mL distilled water was added to 70 g Artemisia annua L., 70 g Polygonum hydropiper L. and 70 g Xanthium sibiricum L., and boiled for 1 h, filtered and concentrated to 533 mL. [6] The hot extract was added to the above well-mixed powder and knead it into coarse granules, so that it can be formed into a ball by hand and scattered by throwing it. Put them into a mold and place it in a constant temperature and humidity oven at 30-37°C and 70-85% humidity.…”

“…Liu Shenqu ( Massa Medicata Fermentata, MMF), also known as Liuqu and Shenqu, is a natural fermentation product of Prunus armeniaca L., Vigna umbellata Thunb., Artemisia annua L., Polygonum hydropiper L., Xanthium strumarium L. and wheat bran or flour ( Triticum aestivum L.) [5] mixed in a certain proportion and then fermented by microorganisms, which was first recorded in ‘Treatise on Chinese Herbal Nature’ (⟪药性论⟫) (Zhen, Q., Tang Dynasty, A.D. 618–907). It is one of the most commonly used fermented medicines, which exerts digestive effect in improving stagnation and invigorating spleen, although non‐fermented MMF does not appear to have these pharmacological advantages [6] . It is widely used for the treatment of dyspepsia, abdominal distension, diarrhea, and abdominal accumulation in children, which has a good therapeutic effect in clinical application [5] .…”