Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances th
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Chinese Medicine Open Access
RESEARCH
Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti‑diabetic functions of herbal product Rui Guo1,2†, Shuchen Guo1†, Xiong Gao1,3, Huaiyou Wang1, Weihui Hu1,3, Ran Duan1,3, Tina T. X. Dong1,3 and Karl W. K. Tsim1,3*
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. Keywords: Danggui buxue tang, Fermentation, Bioconversion, Anti-diabetic functions
*Correspondence: [email protected] † Rui Guo and Shuchen Guo contribute equally to this work and joint first authors. 1 Shenzhen Key Laboratory of Edible and Medicinal Bioresources, HKUST Shenzhen Research Institute, Shenzhen 518057, China Full list of author information is available at the end of the article
Background Type 2 diabetes mellitus (T2DM) is a chronically metabolic syndrome characterized by insulin resistance and pancreatic β cell dysfunction, caused by inherited and/ or environmental factors [1]. The global burden of diabetes is increasing worldwide, and the number of diabetic
© The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use,
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