Analysis of the Components of Guibitang and Fermented Guibi-tang and their Ability to Inhibit Angiotensin-converting Enzyme

  • Liang, Chun (TKM Converging Research Division, Korea Institute of Oriental Medicine) ;
  • Yun, Na-Young (TKM Converging Research Division, Korea Institute of Oriental Medicine) ;
  • Jung, Sang-Won (TKM Converging Research Division, Korea Institute of Oriental Medicine) ;
  • Kim, Dong-Seon (TKM Converging Research Division, Korea Institute of Oriental Medicine) ;
  • Lee, Young-Jae (College of Veterinary Medicine, Jeju National University) ;
  • Ma, Jin-Yeul (TKM Converging Research Division, Korea Institute of Oriental Medicine)
  • Received : 2011.09.18
  • Accepted : 2011.11.28
  • Published : 2011.12.30

Abstract

Guibi-tang is a traditional medicine used for the treatment of colds. We investigated the levels of several compounds in Guibi-tang before and after fermentation with Lactobacillus and tested their ability to inhibit angiotensin-converting enzyme. Six known compounds (decursin, decursinol angelate, nodakenin, liquiritin, formononetin, and 6-gingerol) and 2 unidentified compounds were detected in Guibi-tang (GB) and fermented Guibi-tang (FGB) by an established HPLC-DAD method. The levels of the 6 known compounds were decreased after fermentation. FGB showed more potent inhibition of angiotensin-converting enzyme activity than GB. In conclusion, fermentation with Lactobacillus affects the content of several compounds in GB and improves its angiotensin-converting enzyme inhibitory activity.

Acknowledgement

Supported by : Korea Institute of Oriental Medicine

References

  1. Erdos, E.G., Angiotensin-converting enzyme. Circul. Res. 36, 247-255 (1975). https://doi.org/10.1161/01.RES.36.2.247
  2. Hernaandez-Ledesma, B., Martian-Aalvarez, P.J., and Pueyo, E., Assessment of the spect-rophotometric method for determination of angiotensin-converting-enzyme activity: influence of the inhibition type. J. Agricul. Food Chem. 51, 4175-4179 (2003). https://doi.org/10.1021/jf034148o
  3. Skeggs, I.T., Kahan, J.E., and Sumway, N.P., The preparation and function of the angiotensin-converting enzyme. J. Experimet. Med. 103, 295-299 (1956). https://doi.org/10.1084/jem.103.3.295
  4. Kim, J.-H., Lee, W.-J., Cho, Y.-W., and Kim. K.-Y., Storage-life and palatability extension of Betula platyphylla Sap using lactic acid bacteria fermentation. J. Kor. Soc. Food Sci. Nutr. 38(6), 787-794 (2009). https://doi.org/10.3746/jkfn.2009.38.6.787
  5. Doh, E.S., Chang, J.P., Lee, K.H., and Seong, N.S., Ginsenoside change and antioxidation activity of fermented ginseng. Kor. J. Med. Crop Sci. 18(4), 255-266 (2010).
  6. Hyon, J.-S., Kang, S.-My., Han, S.-W., Kang, M.-C., Oh, M.-C., Oh, C.-K., and Kim, D.-W., Jeon, Y.-J., and Kim, S.-H., Flavonoid Component changes and antioxidant activities of fermented Citrus grandis Osbeck Peel. J. Kor. Soc. Food Sci. Nutr. 38(10), 1310-1316 (2009). https://doi.org/10.3746/jkfn.2009.38.10.1310
  7. Chen, X., Fruehauf, J., Goldsmith, J.D., Xu, H., Katchar, K.K., Koon, H.W., Zhao, D., Kokkotou, E.G., Pothoulakis, C., and Kelly, C.P., Saccharomyces boulardii inhibits EGF receptor signaling and intestinal tumor growth in Apc(min) mice. Gastroenterol. 137(3), 914-923 (2009). https://doi.org/10.1053/j.gastro.2009.05.050
  8. Goldin, B.R., Health benefits of probiotics. Br. J. Nutr. 80, 203-207 (1998).
  9. Cushman, D.W. and Cheung, H.S., Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20, 1637-1648 (1971). https://doi.org/10.1016/0006-2952(71)90292-9