YAKHAK HOEJI (약학회지)

The Pharmaceutical Society of Korea (대한약학회)
권호 표지

Quantitative Analysis of Bioconversion Constituents of Insampeadock-san Using Various Fermented Bacteria

다양한 발효균주를 이용한 인삼패독산의 생물 전환 성분의 정량 분석

  • Lee, Kwang Jin (Korean Institute of Oriental Medicine (KIOM), KM-Based Herbal Drug Research Group) ;
  • Gu, Min Jung (Korean Institute of Oriental Medicine (KIOM), KM-Based Herbal Drug Research Group) ;
  • Roh, Joo Hwan (Korean Institute of Oriental Medicine (KIOM), KM-Based Herbal Drug Research Group) ;
  • Jung, Pil Mun (Korean Institute of Oriental Medicine (KIOM), KM-Based Herbal Drug Research Group) ;
  • Ma, Jin Yeul (Korean Institute of Oriental Medicine (KIOM), KM-Based Herbal Drug Research Group)
  • 이광진 (한국한의학연구원 한의신약연구그룹) ;
  • 구민정 (한국한의학연구원 한의신약연구그룹) ;
  • 노주환 (한국한의학연구원 한의신약연구그룹) ;
  • 정필문 (한국한의학연구원 한의신약연구그룹) ;
  • 마진열 (한국한의학연구원 한의신약연구그룹)
  • Received : 2013.04.17
  • Accepted : 2013.05.27
  • Published : 2013.06.30
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Abstract

Insampaedoksan (IS) is the decoction of medicinal herbs, which was commonly used for anti-inflammatory and anti-pyretic in the Korean traditional medicine (KTM). Several studies on improving efficiency or searching new efficiency by fermenting traditional herbal medicines are recently in progress. The bioconversion has been conducted on IS using various bacteria. Liquiritin, ferulic acid, hesperidin, liquiritigenin, and glycyrrhizin in IS before and after fermented IS were simultaneously analyzed. These compounds were qualitatively analyzed and quantitatively analyzed using the HPLC-DAD system. The identifications of liquiritin, ferulic acid, hesperidin, liquiritigenin and glycyrrhizin were achieved by comparing the HPLC retention time ($R_t$) and the UV absorption of five pure compounds in the IS. As a result, the increased constituents were identified to be liquiritin, liquiritigenin and glycyrrhizin, while the decreased constituent was ferulic acid and the constituent of hesperidin was similar to before and after fermentation. Insampeadock-san fermented by Lactobacillus plantarum KFRI 144 exhibited the most remarkable changes in all of fermentation.

Keywords

References

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