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J Zhejiang Univ Sci B. 2016 May;17(5):391-8. doi: 10.1631/jzus.B1500264.

Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus.

Author information

1
Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China.
2
Department of Pharmaceutical Sciences, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, China.

Abstract

The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spectroscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids' enrichment process.

KEYWORDS:

Antioxidant; Fermentation; Geomyces luteus; Salvia miltiorrhiza; Salvianolic acids

PMID:
27143267
PMCID:
PMC4868830
DOI:
10.1631/jzus.B1500264
[Indexed for MEDLINE]
Free PMC Article

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