Copyright (c) 2014 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Identification of Bioconversion Products from Sosiho-Tang with Lactobacillus KFRI 129, 144, 442 and 693
Corresponding Author(s) : J.Y. Ma
Asian Journal of Chemistry,
Vol. 26 No. 1 (2014): Vol 26 Issue 1
Abstract
Sosiho-tang is a traditional herbal medicine consisting of seven medicinal herbs. The variation in the amount of useful components of Sosiho-tang and its bioconversion products (fermentation by Sosiho-tang) were determined by using high-performance liquid chromatography coupled with diode array detection (HPLC-DAD). Qualitative and quantitative analyses of the useful components of Sosiho-tang (liquiritin, liquiritigenin, baicalin, baicalein, glycyrrhizin and wogonin) were carried out using a 5 μm, C18 analytical column and were achieved by comparing their retention times (tR) and UV spectra with those of the standard compounds. In the results, the amount of baicalin in Sosiho-tang was five times more than the amounts of the other components. In addition, the amounts of two useful components, baicalin and liquiritigenin, increased by 2.96 and 1.92 %, respectively. Also, the amount of baicalein through fermentation showed the highest change compared with the amounts of the other components, decreasing from 81.38 % to 41.01 %.
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References
A.P. Lu, H.W. Jia, C. Xiao and Q.P. Lu, World J. Gastroenterol., 10, 1854 (2004).
H. Oka, S. Yamamoto, T. Kuroki, S. Harihara, T. Marumo, S.R. Kim, T. Monna, K. Kobayashi and T. Tango, Cancer, 76, 743 (1995); doi:10.1002/1097-0142(19950901)76:5<743::AID-CNCR2820760506>3.0.CO;2-V.
C. Hirayama, M. Okumura, K. Tanikawa, M. Yano, M. Mizuta and N.A. Ogawa, Gastroenterol. Jpn., 24, 715 (1989).
S. Ueda, H. Nakamura, H. Masutani, T. Sasada, A. Takabayashi, Y. Yamaoka and J. Yodoi, Mol. Immunol., 38, 781 (2002); doi:10.1016/S0161-5890(01)00115-8.
N. Ohtake, M. Yamamoto, S. Takeda, M. Aburada, A. Ishige, K. Watanabe and M. Inoue, Eur. J. Pharmacol., 507, 301 (2005); doi:10.1016/j.ejphar.2004.11.037.
J.H. Kim, H.K. Ha, C.S. Seo, J.A. Lee and H.K. Shin, Kor. J. Herbology, 26, 41 (2011).
Y. Zhang, H. Wu, L. Li, J. Li, Z. Jiang, Y. Jiang and Y. Chen, J. Mol. Catal., B Enzym., 57, 130 (2009); doi:10.1016/j.molcatb.2008.08.005.
H.S. Kim, J.Y. Kim, M.S. Park, H. Zheng and G.E. Ji, J. Microbiol. Biotechnol., 19, 1650 (2009);doi:10.4014/jmb.0904.04053.
H. Kong, M. Wang, K. Venema, A. Maathuis, R. van der Heijden, J. van der Greef, G. Xu and T. Hankemeier, J. Chromatogr. A, 1216, 2195 (2009); doi:10.1016/j.chroma.2008.11.030.
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C. Liang, N.Y. Yun, S.W. Jung, D.S. Kim, Y.J. Lee and J.Y. Ma, Nat. Prod. Sci., 17, 363 (2011).
P. Drašar and J. Moravcova, J. Chromatogr. B Analyt. Technol. Biomed. Life Sci., 812, 3 (2004); doi:10.1016/j.jchromb.2004.09.037.
X.Y. Guo, J. Han, M. Ye, X.C. Ma, X. Shen, B.B. Xue and Q.M. Che, J. Pharm. Biomed. Anal., 63, 29 (2012); doi:10.1016/j.jpba.2012.01.030.
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S.M. Mahungu, S. Diaz-Mercado, J. Li, M. Schwenk, K. Singletary and J. Faller, J. Agric. Food Chem., 47, 279 (1999); doi:10.1021/jf980441q.