Literature DB >> 27143267

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

Yun Xing1, Le Cai1, Tian-Peng Yin1, Yang Chen2, Jing Yu1, Ya-Rong Wang2, Zhong-Tao Ding1.   

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.

Entities:  

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

Mesh：

Substances：

Year:  2016        PMID： 27143267      PMCID： PMC4868830          DOI： 10.1631/jzus.B1500264

Source DB:  PubMed          Journal:  J Zhejiang Univ Sci B        ISSN： 1673-1581            Impact factor:   3.066


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