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

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.

FermentedAngelica sinensisactivates Nrf2 signaling and modulates the gut microbiota composition and metabolism to attenuated-gal induced liver aging

“…23–26 Several studies have reported that the polysaccharides and organic acids contained in Angelica sinensis (AS) have good free radical scavenging effects in vitro . 27–31 Considering the complexity of AS components and the body's environment, it would be more meaningful to study the antioxidant properties and underlying mechanisms of non-fermented Angelica sinensis (NFAS)/fermented Angelica sinensis (FAS) in vivo . More importantly, the concomitant effects of FAS on the gut microbiota and related metabolites remain to be investigated.…”

Component-Effect Relationship between HPLC Fingerprints and Lipid-Lowering Activity of Buyang Huanwu Decoction

“…Calycosin-7-glucoside has good antioxidant activity [ 23 ] Studies have shown that calycosin-7-glucoside may play a potential role in the treatment of type 2 diabetes [ 24 ]. Calycosin-7-glucoside and ononin in the human small intestine triggered by β -glucosidase-induced deglycosylation can produce calycosin and formononetin, as a result, the aglycones can be absorbed effectively into the blood circulation [ 25 ], calycosin and formononetin have been shown to be activators of peroxisome proliferator-activated receptors (PPAR α and PPAR- γ ) [ 26 ]. Calycosin can reduce the level of inflammation and improve insulin resistance in high-fat-fed diabetic rats [ 27 , 28 ].…”

Enhancing Bioactive Components of Euryale ferox with Lactobacillus curvatus to Reduce H2O2-Induced Oxidative Stress in Human Skin Fibroblasts

“…However, many naturally occurring polysaccharides are too large to penetrate cells and have an impact on biology, or some of their chemical structures have minimal activity [ 35 ]. In order to increase their biological activity, different microorganisms can be used to transform macromolecular compounds into small molecules [ 36 , 37 ]. Therefore, we can conclude that fermentation promoted changes in the content and structure of the bioactive components of Euryale ferox , leading to an increase in vitro antioxidant levels.…”