Korean Journal of Oriental Medicine (한국한의학연구원논문집)

Korean Institute of Oriental Medicine (한국한의학연구원)
권호 표지

Analysis of Constituents in Socheongryong-tangs Fermented by Lactic acid bacteria

유산균 발효에 의한 소청룡탕의 발효 전 후 성분 변화 연구

  • Yang, Min-Cheol (Kolmar Korea co., Ltd. The institute for LifeScience of SeogO) ;
  • Kim, Dong-Seon (Basic Herbal Medicine Research Group, Korea Institute of Oriental Medicine) ;
  • Jeong, Sang-Won (TKM-Based Herbal Drug Research Group, Korea Institute of Oriental Medicine) ;
  • Ma, Jin-Yeul (TKM-Based Herbal Drug Research Group, Korea Institute of Oriental Medicine)
  • 양민철 ((주)한국콜마 석오생명과학연구소) ;
  • 김동선 (한국한의학연구원 한약기초연구그룹) ;
  • 정상원 (한국한의학연구원 한의신약연구그룹) ;
  • 마진열 (한국한의학연구원 한의신약연구그룹)
  • Received : 2011.10.12
  • Accepted : 2011.12.05
  • Published : 2011.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Objective : The purpose of this study was to investigate the changes in the contents of constituents in Socheongryong-tang (CY) and its fermentations (FCY) with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei 127, L. acidophilus 128, L. casei 129, L. plantarum 144, L. amylophilus 161, L. curvatus 166, L. delbruekil subsp. lactis 442, L. casei 693, B. breve 744, and B. thermophilum 748, were used for the fermentation of Socheongryong-tang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : The increased constituents were identified to be liquiritigenin (1) and cinnamyl alcohol (2), and the decreased constituent was determined to be liquiritin (3). Liquiritigenin (1) and cinnamyl alcohol (2) were increased in all of the FCYs, while liquiritin (3) was decreased. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these three compounds in FCYs were different. Socheongryong-tang fermented by L. plantarum 144 and L. amylophilus 161 showed the most remarkable changes. Conclusions : CY could be increased antibacterial, neuroprotective, or antiinflammatory effect by fermentation with lactic acid bacteria, especially with L. plantarum and L. amylophilus, considering their known biological activities. In addition, it is expected that this study will help to establish quality control parameters for FCY.

Keywords

References

  1. 허준. 한글 동의보감. 서울: 민중서각 1990 p.684
  2. 황도연. 방약합편. 서울:여강출판사 1993 p.184
  3. Na DG, Lee CJ, and Park YC. Effects of Socheongryong-tang and kamichihyo-san on Mucin Secretion from Airway Goblet. Korea J. Oriental Physiology & pathology. 2004;8:734-739.
  4. Jung S, Cho SJ, Moon KI, Kim HW, Kim BY, and Cho SI. Effects of Socheongryong-Tang on Immunoglobulin Production in Asthmatic Mice. Kor. J. Herbology. 2008;23:23-28.
  5. Park Ig, Sim Sy, Byun HS, and Kim KJ. Effects of Sochungyong-tang on Cytokine Gene Expression in Mouse Alveolar Macrophage. The Journal of Korean Oriental Medical Ophtalmology & Otolaryngology & Dermatology. 2005;18:1-17.
  6. Jung HJ and Kim IH. The Microbiological Studies on "Sochungyoung-Tang". Kor. J. Pharmacog. 1983;14:119-124.
  7. 한의학강론 II 신동원 도서출판 신일북스 p327
  8. Choi JH, Kim HM, Song YS, Park SG, Kim JJ, and Lee CK. Anti-aging Effects Saccharomyces Fermented Modifed Kyungohkgo Extract on Skin. Kor. J. Herbology. 2007;22:219-225.
  9. Eum HA, Lee JH, Yang MC, Shim KS, Lee JH, and Jin Yeul Ma. Protective effect of Ssanghwa-tang fermented by Lactobacillus fermentum against carbon tetrachloride-induced acute hepatotoxicity in rats. Afr J Tradit complement Alterm Med. 2011;8:312-321
  10. Park iH, Jung JW, Kweon KT, Seo MJ, Seo EK, Park YK, and Lee JH. Nodakenin and Decursin contents of Fermented Angelicae Gigantis Radix by 4 Species Strain. Kor. J. Herbology. 2010;25:7-10.
  11. Lee JY, Lee YJ, and Park WS. Anti-inflammatory Effect of Fermented Houttuyniae herba Water Extract on LPS-induced Mouse Macrophage. Kor. J. Herbology. 2010;25:27-34.
  12. Choi JH, Choi JN, Lee SY, Lee SJ, Kim KH, and Kim YK. Inhibitory Activity of Diacylglycerol Acyltransferase by Glabrol isolated from the Roots of Licorice. Arch. Pharm. Res. 2010;33:237-242. https://doi.org/10.1007/s12272-010-0208-3
  13. Pouchert C. and Behnke J. The Aldrich Library of 13C and 1H FT NMR spectra. edition 1. volume 2. Aldrich Chemical Co., St. Louis, USA. 1993:392.
  14. Marazza JA, Garro MS, and de Giori GS. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. Food Microbiol. 2009;26:333-339. https://doi.org/10.1016/j.fm.2008.11.004
  15. Liu RT, Zou LB, Fu JY, and Lu QJ. Effects of liquiritigenin treatment on the learning and memory deficits induced by amyloid $\beta$-peptide (25-35) in rats. Behav. Brain Res. 2010;210:24-31. https://doi.org/10.1016/j.bbr.2010.01.041
  16. Lee JY, Lee JH, Park JH, Kim SY, Choi JY, Lee SH, Kim YS, Kang SS, Jang EC, and Han YM. Liquiritigenin, a licorice flavonoid, helps mice resist disseminated candidiasis due to Candida albicans by Th1 immune response, whereas liquiritin, its glycoside form, does not. Int. Immunopharmacol. 2009;9:632-638. https://doi.org/10.1016/j.intimp.2009.02.007
  17. Lee HS, Kim BS, and Kim MK. Suppression effect of Cinnamomum cassia bark-derived component on nitric oxide synthase. J. Agric. Food. Chem. 2002;50:7700-7703. https://doi.org/10.1021/jf020751f