Fermentation of traditional medicine: present and future

Lee, Jun-Ho; Lee, Jong‐Hyun

doi:10.1007/s13596-012-0080-4

Cited by 14 publications

(8 citation statements)

References 23 publications

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“…A wealth of literature has focused on the beneficial physiological effects of fermented foods on enteral nutrient absorption and on digestive tract health (2,3). More recently, there has been a considerable increase in research and publications on how the gut microbiota is tied to the host’s immune system, energy metabolism, and even to brain function like stress response (4).…”

Section: Introductionmentioning

confidence: 99%

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Kim

Hong

Yang

et al. 2016

JFN

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Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food’s efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

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Section: Introductionmentioning

confidence: 99%

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Kim

Hong

Yang

et al. 2016

JFN

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“…The clinical application of Chinese medicine has a long history. Driven by consumers’ growing interest in and demand for natural products, the application of Chinese herbal medicine in the development of skincare cosmetics has aroused great interest and attention [ 23 , 24 , 25 ]. Currently, various Chinese herbal medicines are used in skincare cosmetics, and it is claimed that they can improve the physical appearance of aging skin [ 26 , 27 ].…”

Section: Discussionmentioning

confidence: 99%

“…After the cells were oxidatively stressed, they were washed twice with PBS and lysed, and the lysate was collected for subsequent testing. The corresponding assay kit purchased from Shanghai Beyotime Biotechnology(Shanghai, China) was then used to measure the content of ABTS and MDA according to the instructions provided in the kit [ 7 , 23 , 24 , 25 ].…”

Section: Methodsmentioning

confidence: 99%

Anti-Photoaging Effect of Rhodiola rosea Fermented by Lactobacillus plantarum on UVA-Damaged Fibroblasts

Zhang

et al. 2022

Nutrients

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UVA can cause oxidative stress and photoaging of cells. We established a UVA-induced oxidative stress model of human fibroblasts and focused on the antioxidant and anti-photoaging ability of Lactobacillus plantarum fermented Rhodiola rosea. Compared with the unfermented Rhodiola rosea, Lactobacillus plantarum fermented Rhodiola rosea has better DPPH free radical and hydroxyl free radical scavenging ability, significantly reduces the content of reactive oxygen species (ROS), and improves the antioxidant level. Further studies have shown that the Lactobacillus plantarum fermented Rhodiola rosea can activate the Nrf2/Keap1 signaling pathway and up-regulate heme oxygenase-1 (HO-1), NAD(P)H quinone dehydrogenase 1 (NQO1), catalase (CAT) and glutathione Peptide peroxidase (GSH-Px), and protect fibroblasts from oxidative stress caused by UVA. On the other hand, Lactobacillus plantarum fermented Rhodiola rosea significantly reduces the activity of metalloproteinases in the cell, thereby increasing the collagen and elastin in the cell, alleviating the photoaging caused by UVA. Finally, we concluded that the antioxidant capacity and anti-photoaging ability of Lactobacillus plantarum fermented Rhodiola rosea are better than that of unfermented Rhodiola rosea.

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“…It is still under research in this laboratory for later development of pharmaceuticals and medical applications. There are many research reports and comments on beneficially improved and strengthened efficacies, 31 , 32 and biological and medical usefulness is recognized elsewhere, with increasing scientific evidence regarding targeted therapeutic activities in many diverse diseases and ailments. However, these research reports should be the solid basis for development of medicines with further studies and clinical trials.…”

Section: Discussionmentioning

confidence: 99%