RESUMEN
Objective: To explore the solid fermentation process of Panax ginseng by Monascus purpureus, which can transfer some major ginsenoside into rare ginsenoside Rg3 with stronger biological activity. Methods: The static dark culture method was used to perform microbial fermentation; Vanilline-glacial acetic acid method was used to detect the total saponins before and after fermentation, and the ginsenoside Rg3 was detected by HPLC. Results: The optimum process parameters of Monascus purpureus fermentation was fermentation 6 d, fermentation temperature 32 ℃, pH 7.0, and water content of substrate 50%. After 6 d of fermentation, the content of total saponins in fermentation products increased by 40%, and the content of ginsenoside Rg3 was 6.047 mg/g, which was 2.3 times as much as that of non-fermented P. ginseng. According to the change of monomer saponin content along with the fermentation time, it was deduced that the transformation path was Rb1 (Rb2)→Rd→Rh2→Rg3. Conclusion: The solid fermentation process of Monascus purpureus established in this study is reasonable, which not only lays a foundation for the directional production of rare saponins Rg3 but provides a theoretical support for preparing rare ginsenoside in vitro.
RESUMEN
Objective: To explore the lipid regulating effect of fermentation product of Crataegi Fructus, Alismatis Rhizoma, and Cassiae Semen on hyperlipidemic rats. Methods: SD rats were fed with high fat diet and established as hyperlipidemia animal model, the subjects were divided into six groups: control group, model group, positive control group, fermentation product prevention group, red yeast rice group, and fermentation product treatment group. After four weeks continuous oral administration, the effect of different medicine samples on serum triglyceride (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), and high density lipoprotein cholesterol (HDL-C) of hyperlipidemic rats were observed to assess the regulation effect. Results: Four weeks' continuous oral administration could regulate the TC, TG, LDL-C levels significantly lower (P < 0.001) and HDL-C level significantly increased (P < 0.05) in the prevention group compared with the model group. After modeling, continuous administration for four weeks, compared with the levels before giving medicines, TC, TG, LDL-C levels of positive control group and fermentation product treatment group were significantly regulated lower (P < 0.05, 0.01) and HDL-C level significantly increased (P < 0.05, 0.01). while the only TC and LDL-C levels in red yeast rice group showed significant effect. Conclusion: Product of lipid-lowering traditional Chinese medicines (TCMs) treated by solid-state fermentation with Monascus purpureus could effectively inhibit the formation of foodborne hyperlipidemia, as well as control and regulate hyperlipidemia, and synergistic effect also appeared between ingredients from TCMs and lovastatin.