Articles

Herbal Transformation by Fermentation
1 Collage of Korean Medicine, Daejeon University, Republic of Korea
2 Department of Applied Chemistry, Daejeon University, Republic of Korea
3 Department of Beauty and Health Management, Daejeon University, Republic of Korea
2020; 13(5): 167-168
Published October 1, 2020 https://doi.org/10.1016/j.jams.2020.10.001
Copyright © Medical Association of Pharmacopuncture Institute.
Keywords
Natural fermentation has been adapted in long human being history. During probiotics fermentation, any materials including herbs could be modified as active ingredients with smaller molecule as well as less toxicity by enzymatic hydrolysis, while probiotics themselves can also produce metabolites having new properties [1]. We herein would like to show a dramatic change of herbal properties from the compositional as well as functional aspect.
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Figure 1.Changes of chemical compositions and functions after fermentation. HPLC profiles of non-fermented
Cynanchi atrati Radix (CAR) andLactobacillus -fermented CAR (A, B) showing the main peaks disappeared (peak a, c and d) or increased (peak b), changes of their cytotoxicity (C, D) and anti-melanin effects (E, F) are presented.
It was well known that the distinctive variant compounds can be produced depending on the inoculated microorganisms [3]. We have tried the fermentations using different species of bacteria, but only
Declaration of competing interest
The authors declare no conflict of interest.
- Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019;8. pii: E362.
- Son SW, Kim HG, Han JM, Lee JS, Choi MK, Lee JS, et al. Anti-melanoma activity of Cynanchi atrati Radix is mediated by regulation of NF-kappa B activity and pro-apoptotic proteins. J Ethnopharmacol 2014;153:250-7.
- Park MK, Kim YS. Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria. Molecules 2019;24. pii: E2123.
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2020; 13(5): 167-168
Published online October 1, 2020 https://doi.org/10.1016/j.jams.2020.10.001
Copyright © Medical Association of Pharmacopuncture Institute.
Herbal Transformation by Fermentation
Chang-Gue Son 1, *, Sam-Keun Lee 2, In-Kyu Choi 2, Eun-Su Jang 1, Kee-Jung Bang 3
1 Collage of Korean Medicine, Daejeon University, Republic of Korea
2 Department of Applied Chemistry, Daejeon University, Republic of Korea
3 Department of Beauty and Health Management, Daejeon University, Republic of Korea
Correspondence to:Collage of Korean Medicine Daejeon, Daejeon University, 176 bun-gil 75, Seo-gu, Daejeon, 301-724, Republic of Korea.
E-mail address: ckson@dju.ac.kr (C.-G. Son).
Abstract
We herein show a dramatic change of herbal properties of the composition as well as function via fermentation of Cynanchi atrati Radix (family Asclepiadaceae). Cynanchi atrati Radix showed a high cytotoxicity against B16-F10 melanoma cell line, but the function of Cynanchi atrati Radix was completely changed into anti-melanin activity at very low concentration after Lactobacillus -fermentation. In addition, the compounds were drastically changed as shown in HPLC-based profile. Furthermore, this transformation has been achieved by only Lactobacillus -fermentation. This study proposes an strategy which we need to consider in the herb-derived material researches including pharmacopuncture.
Keywords: cynanchi atrati Radix, fermentation, herbal, lactobacillus
Body
Natural fermentation has been adapted in long human being history. During probiotics fermentation, any materials including herbs could be modified as active ingredients with smaller molecule as well as less toxicity by enzymatic hydrolysis, while probiotics themselves can also produce metabolites having new properties [1]. We herein would like to show a dramatic change of herbal properties from the compositional as well as functional aspect.
-
Figure 1. Changes of chemical compositions and functions after fermentation. HPLC profiles of non-fermented
Cynanchi atrati Radix (CAR) andLactobacillus -fermented CAR (A, B) showing the main peaks disappeared (peak a, c and d) or increased (peak b), changes of their cytotoxicity (C, D) and anti-melanin effects (E, F) are presented.
It was well known that the distinctive variant compounds can be produced depending on the inoculated microorganisms [3]. We have tried the fermentations using different species of bacteria, but only
Declaration of competing interest
The authors declare no conflict of interest.
Fig 1.

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References
- Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019;8. pii: E362.
- Son SW, Kim HG, Han JM, Lee JS, Choi MK, Lee JS, et al. Anti-melanoma activity of Cynanchi atrati Radix is mediated by regulation of NF-kappa B activity and pro-apoptotic proteins. J Ethnopharmacol 2014;153:250-7.
- Park MK, Kim YS. Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria. Molecules 2019;24. pii: E2123.