Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus

Abstract

Abstract:The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spectroscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids' enrichment process.

Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating

“…have antioxidant activities (Shi, Sun, Sun, & Zhang, ), such as water‐insoluble diterpene quinones and water‐soluble phenolic acids. In particular, water‐soluble phenolic acids possess significant antioxidant activity (Xing et al, ). From the results of PCA for HPLC fingerprinting and quantitation of 10 constituents, SSM and NSSM were separated into two classes, which might lead to differences in their efficacy.…”

“…have antioxidant activities (Shi, Sun, Sun, & Zhang, 2016), such as water-insoluble diterpene quinones and water-soluble phenolic acids. In particular, water-soluble phenolic acids possess significant antioxidant activity (Xing et al, 2016 ity. In brief, the above methods gave similar results that the antioxidant activity of SSM was significantly higher than that of NSSM (p < 0.01) which can also be obtained visually from Figure 7.…”

“…Antioxidants involved in TCM have attracted researchers’ interest in the life sciences (Li et al, ). S. miltiorrhiza Bge., particularly the water‐soluble phenolic acids in it, has shown the strongest antioxidant effect (Chen, Li, Yuan, Dai, & Yang, ; Xing et al, ) that is crucial to maintaining the health of tissues and organs. This information encourages us to explore the antioxidant activity to reflect the bioactivity of S. miltiorrhiza Bge., which was used for the treatment of cardiovascular and cerebrovascular system diseases.…”

Antimelanogenic effects of Inula britannica flower petal extract fermented by Lactobacillus plantarum KCCM 11613P

“…In addition, many studies have reported that some phenolic compounds including flavonoids, such as kaempferol, parulerin, luteolin and epigallocatechin, have inhibitory effects on tyrosinase (Kim and Uyama, 2005;Huang et al, 2013). Furthermore, many have studied a fermentation technique of bioactive flavonoids to improve their bioactivity (Xing et al, 2016). This study showed that the extracts fermented by L. plantarum had greater antioxidant and tyrosinase inhibitory effects than the non-fermented extract, suggesting that the fermentation of Inula extracts can be applied to the industrial development of both functional foods and cosmetics.…”

Effects of TCMs andLactobacillusstrains on immunosuppressed mice and bacteriostatic effect onEscherichia coliK88 after fermentation

“…For example, the oral administration of probiotic-fermented red ginseng to diabetic mice significantly decreased the blood glucose levels by approximately 62.5% in the fasting state and induced a significant increase in glucose tolerance by approximately 10.2% compared to the control mice [16]. In another study, Salvia miltiorrhizae fermented by Geomyces luteus was shown to significantly improve its antioxidant activity and total phenolic content [17].…”