中药复方当归补血汤与植物乳杆菌共同发酵，增强本品抗糖尿病功能al mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product.pdfVIP

Guo et al. Chin Med Chinese Medicine /10.1186/s13020-020-00379-x RESEARCH Open Access Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product 1,2† 1† 1,3 1 1,3 1,3 1,3 Rui Guo , Shuchen Guo , Xiong Gao , Huaiyou Wang , Weihui Hu , Ran Duan , Tina T. X. Dong and Karl W. K. Tsim 1,3* Abstract Background: Danggui Buxue Tang (DBT), an ancient Chinese herbal decoction containing Astragali Radix and Angel- icae Sinensis Radix at a ratio of 5: 1, is prescribed for menopausal women. Flavonoids and its favonoid 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 pharmaco- logical efcacy. Methods: The herbal extract of DBT was fermented with Lactobacillus plantarum. The amounts of favonoid gluco- sides and its aglycones in the fermented product were analyzed by using UPLC-MS/MS. In addition, in vitro assays were employed to evaluate the efcacy 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-methylgly- oxal, 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 transformatio