The Korea Journal of Herbology (대한본초학회지)

The Korea Association of Herbology (대한본초학회)
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Analysis of Nodakenetin from Samultangs Fermented by Lactose Bactera Strains

유산균 발효에 의한 사물탕들부터 노다케네틴의 분리 및 함량분석

  • Kim, Dong-Seon (TKM-Based Herbal Drug Research Group, Korea Institute of Oriental Medicine) ;
  • Roh, Joo-Hwan (TKM-Based Herbal Drug Research Group, Korea Institute of Oriental Medicine) ;
  • Cho, Chang-Won (Regional Food Industry Research Group, Korea Food Research Institute) ;
  • Ma, Jin-Yeul (TKM-Based Herbal Drug Research Group, Korea Institute of Oriental Medicine)
  • 김동선 (한국한의학연구원 한의신약연구그룹) ;
  • 노주환 (한국한의학연구원 한의신약연구그룹) ;
  • 조장원 (한국식품연구원) ;
  • 마진열 (한국한의학연구원 한의신약연구그룹)
  • Received : 2011.12.09
  • Accepted : 2012.01.13
  • Published : 2012.01.30
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Abstract

Objectives : The purpose of this study was to investigate the changes in the contents of constituents in Samultang and its fermentations with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei, L. acidophilus, L. casei, L. plantarum, L. amylophilus, L. curvatus, L. delbruekil subsp. lactis, L. casei, B. breve, and B. thermophilum, were used for the fermentation of Samultang. 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 : A remarkably increased component was identified to be nodakenetin and a decreased component was determined to be nodakenin. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these two compounds in fermented Samultang were different. Samultang fermented by L. plantarum showed the most remarkable changes. Conclusion : Nodakenetin was identified as bioconversion component after fermentation and L. plantarum was discovered the best bacteria to increase the component.

Keywords

References

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