Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata
As a representative of traditionally fermented Chinese medicine, Massa Medicata Fermentata (MMF) shows the functions of invigorating the spleen and stomach and promoting digestion, which plays an important role in the treatment of gastrointestinal diseases. The fermentation mechanism and the key fac...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Arabian Journal of Chemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535221004871 |
| _version_ | 1819319228723888128 |
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| author | Huan Zhang Shengmei Gao Xiaoyu Zhang Ning Meng Xin Chai Yuefei Wang |
| author_facet | Huan Zhang Shengmei Gao Xiaoyu Zhang Ning Meng Xin Chai Yuefei Wang |
| author_sort | Huan Zhang |
| collection | DOAJ |
| description | As a representative of traditionally fermented Chinese medicine, Massa Medicata Fermentata (MMF) shows the functions of invigorating the spleen and stomach and promoting digestion, which plays an important role in the treatment of gastrointestinal diseases. The fermentation mechanism and the key factors that affect the quality of MMF have not been revealed yet, which has become an urgent issue that limits its clinical application. This article aims to systematically and comprehensively reveal the transformation of physical properties and the dynamic trend of chemical components including substrate components, volatile components, and lactic acid as anaerobic fermentation product during MMF fermentation. Along with obvious hyphae growth observed for MMF, the weight of MMF decreased, and the moisture and temperature increased. Through the quantified 14 components from substrate, ferulic acid increased from 45.53 ± 6.94 to 141.89 ± 78.40 μg/g, while glycosides and phenolic acids declined except caffeic acid. Also, within the 66 volatile components analyzed, alcohols and acids increased, while aldehydes and ketones decreased. Lactic acid was not detected in the fermentation substrate, but an apparent increase in lactic acid content was observed along with the increased fermentation days, resulting in 2.54 ± 0.15 mg/g on day 8. Based on the tested components, the fermentation process of MMF was discriminated into three distinct stages by principal component analysis, and an optimal fermentation time of four days was proposed. The results of this study will be of great significance to clarify the characteristics of fermentation and conduce to improving quality standards of MMF. |
| first_indexed | 2024-12-24T11:00:21Z |
| format | Article |
| id | doaj.art-d4e3fefeb83d4cb7ac110b5959034cea |
| institution | Directory Open Access Journal |
| issn | 1878-5352 |
| language | English |
| last_indexed | 2024-12-24T11:00:21Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Arabian Journal of Chemistry |
| spelling | doaj.art-d4e3fefeb83d4cb7ac110b5959034cea2022-12-21T16:58:43ZengElsevierArabian Journal of Chemistry1878-53522022-01-01151103472Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata FermentataHuan Zhang0Shengmei Gao1Xiaoyu Zhang2Ning Meng3Xin Chai4Yuefei Wang5State Key Laboratory of Component-based Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, ChinaState Key Laboratory of Component-based Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, ChinaState Key Laboratory of Component-based Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, ChinaState Key Laboratory of Component-based Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, ChinaCorresponding authors.; State Key Laboratory of Component-based Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, ChinaCorresponding authors.; State Key Laboratory of Component-based Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, ChinaAs a representative of traditionally fermented Chinese medicine, Massa Medicata Fermentata (MMF) shows the functions of invigorating the spleen and stomach and promoting digestion, which plays an important role in the treatment of gastrointestinal diseases. The fermentation mechanism and the key factors that affect the quality of MMF have not been revealed yet, which has become an urgent issue that limits its clinical application. This article aims to systematically and comprehensively reveal the transformation of physical properties and the dynamic trend of chemical components including substrate components, volatile components, and lactic acid as anaerobic fermentation product during MMF fermentation. Along with obvious hyphae growth observed for MMF, the weight of MMF decreased, and the moisture and temperature increased. Through the quantified 14 components from substrate, ferulic acid increased from 45.53 ± 6.94 to 141.89 ± 78.40 μg/g, while glycosides and phenolic acids declined except caffeic acid. Also, within the 66 volatile components analyzed, alcohols and acids increased, while aldehydes and ketones decreased. Lactic acid was not detected in the fermentation substrate, but an apparent increase in lactic acid content was observed along with the increased fermentation days, resulting in 2.54 ± 0.15 mg/g on day 8. Based on the tested components, the fermentation process of MMF was discriminated into three distinct stages by principal component analysis, and an optimal fermentation time of four days was proposed. The results of this study will be of great significance to clarify the characteristics of fermentation and conduce to improving quality standards of MMF.http://www.sciencedirect.com/science/article/pii/S1878535221004871ShenquFermentationChemical transformationVolatile componentsLactic acid |
| spellingShingle | Huan Zhang Shengmei Gao Xiaoyu Zhang Ning Meng Xin Chai Yuefei Wang Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata Arabian Journal of Chemistry Shenqu Fermentation Chemical transformation Volatile components Lactic acid |
| title | Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata |
| title_full | Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata |
| title_fullStr | Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata |
| title_full_unstemmed | Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata |
| title_short | Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata |
| title_sort | fermentation characteristics and the dynamic trend of chemical components during fermentation of massa medicata fermentata |
| topic | Shenqu Fermentation Chemical transformation Volatile components Lactic acid |
| url | http://www.sciencedirect.com/science/article/pii/S1878535221004871 |
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