The Alteration of Components in the Fermented Hwangryunhaedok-tang and Its Neuroprotective Activity

Overview

Journal Pharmacogn Mag

Publisher Sage Publications

Date 2011 Oct 5

PMID 21969791

Citations 10

Authors

Hye Jin Yang

Jin Bae Weon

BoHyoung Lee

Choong Je Ma

Affiliations

Soon will be listed here.

Abstract

Background: Hwangryunhaedok-tang is a traditional herbal prescription that has sedative activity, hypotensive and anti-bacterial effects.

Objective: In this study, we investigated the alteration of contents of components in Hwangryunhaedok-tang, antioxidant activity and neuroprotective activity by fermentation with Lactobacillus acidophilus KFRI 128.

Materials And Methods: Contents of three marker compounds (geniposide, berberine and palmatine) and unknown compounds in the Hwangryunhaedok-tang (HR) and the fermented Hwangryunhaedok-tang (FHR) were measured and compared using the established high-performance liqued chromatograph coupled with a photodiode (HPLC-DAD) method. The antioxidant activity of HR and FHR were determined by DPPH free radical and hydrogen peroxide (H(2)O(2)) scavenging assay. Also, the neuroprotective activities of HR and FHR against glutamate-induced oxidative stress in a mouse hippocampal cell line (HT22) were evaluated by MTT assay.

Results: The contents of geniposide and palmatine were decreased but the content of berberine was increased in the FHR. And the contents of unknown compounds (1), (2), (3), (4) and (5) in the HR were altered by fermentation. Electron donating activity (EDA, %) value of FHR was higher than HR for DPPH radical scavenging activity and H2O2 scavenging activity, respectively. In the MTT assay, FHR showed more potent neuroprotective activity than HR by 513.90%.

Conclusion: The FHR using microorganism could convert compounds in HR and enhance the antioxidant and neuroprotective activity.

Citing Articles

Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model.

Luang-In V, Katisart T, Konsue A, Nudmamud-Thanoi S, Narbad A, Saengha W Food Sci Anim Resour. 2020; 40(6):1014-1032.

PMID: 33305285 PMC: 7713776. DOI: 10.5851/kosfa.2020.e72.

Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials.

Sivamaruthi B, Kesika P, Chaiyasut C Sci Pharm. 2018; 86(2).

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Fermented Chinese formula attenuates ischemic stroke by inhibiting inflammation and apoptosis.

Mei Z, Tan L, Wang J, Li X, Huang W, Zhou H Neural Regen Res. 2017; 12(3):425-432.

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Fermented Chinese Formula Shuan-Tong-Ling Protects Brain Microvascular Endothelial Cells against Oxidative Stress Injury.

Tan L, Zhang X, Mei Z, Wang J, Li X, Huang W Evid Based Complement Alternat Med. 2017; 2016:5154290.

PMID: 28096886 PMC: 5209619. DOI: 10.1155/2016/5154290.

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

Kim B, Hong V, Yang J, Hyun H, Im J, Hwang J Prev Nutr Food Sci. 2017; 21(4):297-309.

PMID: 28078251 PMC: 5216880. DOI: 10.3746/pnf.2016.21.4.297.

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