Microbial community succession and toxic alkaloids change during fermentation of Huafeng Dan Yaomu

Abstract

Fermentation is a traditional processing method that can impact the abundance of relevant components in Chinese herbal medicines. Huafeng Dan Yaomu was processed by fermentation. In this study, we investigated changes in toxic alkaloids using high‐performance liquid chromatography and analysed the changes in microbial communities during fermentation of Huafeng Dan Yaomu by Illumina MiSeq platform. The results indicated that highly toxic alkaloid compounds including aconitine, mesaconitine and hypaconitine were decreased, whereas benzoylmesaconine and benzoylhypaconitine were increased during fermentation. The dominant bacterial genera in the raw material (day 0) were Bacillus (58·38%), Enterobacter (16·05%), Enterococcus (4·10%) and others (11·48%). After 7 days of fermentation, Pediococcus predominated, increasing from 98·26 to 99·97%. The dominant fungal genera in the raw material (day 0) were Incertae_Sedis_incertae_sedis (45·36%), Eurotiales_unclassified (20·63%), Millerozyma (15·58%) and Saccharomycopsis (10·64%). After 7 days of fermentation, Saccharomycopsis was increased to 90·84%. After 14 days of fermentation, Pichia became the main fungal genera in the fermentation process. There were 16 bacterial genera and seven fungal genera that displayed significant correlation with toxic alkaloids. The dynamics of the microbiota and chemical compounds during fermentation of Huafeng Dan Yaomu were revealed, providing a foundation for further investigation of the effects of microbes on chemical compounds and insights into the manufacturing of Huafeng Dan Yaomu. Significance and Impact of the Study Huafeng Dan Yaomu is a unique fermentation‐based micro‐organism product. This study reveals that the change in toxic alkaloids during fermentation was related to micro‐organisms. The results of this study can be used to improve the Chinese herb medicine fermentation process, such as the selection of beneficial strains and their composition for modern fermentation. The results of this study may also provide new ideas for the processing of Traditional Chinese Medicine.

Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

“…It has been shown that glycoalkaloids can inhibit LAB growth [ 25 ] and hence compromise the fermentation process. Nevertheless, it is reported that glycoalkaloids can be metabolised during the fermentation process [ 23 , 24 ], in which some types of Lactobacillus strains, including Lactiplantibacillus plantarum , can play a key role in diminishing the potential health risk posed [ 22 , 24 ]. Thus, considering the high amounts of glycoalkaloids present in unripe green tomatoes, it is hypothesised that differences between the ability of LAB strains to grow in the presence of solanine may provide some insight regarding their ability to degrade them.…”

“…As an example, the use of appropriate LAB strains provides an opportunity to mitigate the potential risk of high glycoalkaloid content in fermented products: some Lactobacilli spp. have been shown to reduce SGAs by up to 50% [ 22 , 23 , 24 ]. On the other hand, Friedman [ 25 ] suggests an inhibitory effect of SGAs on Lactobacilli spp., which might affect the fermentative potential of lactic strains.…”

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.…”

Illumina-Based Analysis Yields New Insights Into the Fungal Contamination Associated With the Processed Products of Crataegi Fructus

“…Moreover, many studies have reported the impact of other processing methods on the fungal community. Cao et al analyzed the variation of microbial community during the fermentation of Huafeng Dan Yaomu and found that the dominant fungal genera changed from Millerozyma and Saccharomycopsis to Pichia after 14 days of fermentation ( 38 ). In Nigeria, Omohimi et al collected yam samples (including raw samples, chips, flakes, and flour) to compare the difference in fungal contamination.…”