• Archives of Pharmacal Research
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• v.28 no.2
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• pp.180-185
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• 2005

In the process of investigating anti-obesity effect of Platycodi Radix, we found that aqueous extract of Platycodi Radix might inhibit intestinal absorption of dietary fat by inhibiting pancreatic lipase (PL) activity. In order to clarify the anti-obesity mechanism of Platycodi Radix, activity-guided isolation was performed to find active components. The total saponin fraction of Platycodi Radix appeared to have a potent inhibitory activity against the hydrolysis of triolein emulsified with phosphatidycholine by pancreatic lipase in vitro. Based on these results, further purification of active components yielded 10 known triterpenoidal saponins, among these compounds, platycodin A, C, D, and deapioplatycodin D exhibited significant inhibitory effects on PL at the concentration of $500\;{\mu}g/mL$ with 3.3, 5.2, 34.8, and $11.67\%$ pancreatic lipase activity vs control, respectively. Platycodin D was found to inhibit the PL activity in a dose-dependent manner. Therefore, the anti-obesity effect of Platycodi Radix might be due to the inhibition of pancreatic lipase by its saponins.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.729-734
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• 2008

The principal objective of this study was to assess the possibility of transforming platycodin glycosides using various strains of probiotic bateria and edible fungi. Among the experimental microorganisms assess herein, Aspergillus niger KCTC 6909 evidenced the highest level of platycodin glycoside hydrolysis during fermentation. Particularly in cases in which the organism was incubated in the presence of rhamnose and platycodins. In order to produce the enzyme from Aspergillus niger effectively, various incubation conditions were assessd in order to determine the optimal conditions. The cytotoxicity on V79-4 (Chinese- hamster lung fibroblasts, normal cells) of platycodin was reduced significantly after conversion (concentration on $500{\mu}g/mL$, $1000{\mu}g/mL$); DPPH radical scavenging activity before conversion was 35.05%, and was 57.44% afterward. We noted significantly higher conversion activity inhibiting oxidative degradation. In conclusion, these results indicate that the proper combination of food microorganisms -and fermentation conditions can result in an increase in the glycoside hydrolysis of platycodin the resultant products of which reduce cytotoxicity- and increase anti-oxidant activity.