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Comparison of laxative and antioxidant activities of raw, processed and fermented Polygoni Multiflori radix
Jie Yu1, Jie Xie, Xiao-Jian Mao
1The Key Modern Research Laboratory for Ethno-pharmacognosy of Yunnan Higher School, Yunnan University of Traditional Chinese Medicine, Kunming 650500, China.
Aim:
To observe the anti-oxidative activity and adverse laxative effect of raw, traditional processed and fermented products of Polygoni Multiflori Radix (PMR), and furthermore, to evaluate the fermentation method used in the processing procedure of PMR.
Methods:
In vitro ferric reducing antioxidant power (FRAP) assay was carried out to evaluate the anti-oxidative activity. Modulation of normal defecation and effect on gastrointestinal motility in mice were carried out to investigate their adverse laxative effect.
Results:
Fermented PMR induced less severe laxative adverse effect than Polygoni Multiflori Radix Praeparata (PMRP). PMR fermented with Rhizopus sp. (FB) could modulate the defecation significantly. The gastrointestinal motility was inhibited by PMRP and PMR fermented with Rhizopus oryzae (FA). FA and FB showed better antioxidant activity than PMRP in 50% and 95% ethanol group. Contents of 2, 3, 5, 4'-tetrahydroxy-stilbene-2-O-β-D-glucoside (TSG) were reduced significantly after traditional processing but maintained after fermentation. Emodin and physcion were increased after traditional processing and fermented with Rhizopus oryzae.
Conclusion:
All processing procedure, including fermentation, might reduce its anti-oxidative activity. However, most of the processed products could lessen the adverse effect on gastrointestinal tract compared to PMR. Fermentation with Rhizopus oryzae was considered as a promising processing method of PMR.
Insights
Fermented Polygoni Multiflori Radix (PMR) exhibits reduced laxative effects and maintained antioxidant activity compared to traditional processing. Fermentation with Rhizopus oryzae shows promise for PMR processing.
Area of Science:
- Herbal Medicine
- Pharmacology
- Natural Products Chemistry
Background:
- Polygoni Multiflori Radix (PMR) is a traditional Chinese herb.
- Processing methods, including fermentation, aim to modify PMR's properties.
- Understanding the impact of processing on PMR's bioactivity and safety is crucial.
Purpose of the Study:
- To evaluate the antioxidant activity and laxative effects of raw, traditionally processed, and fermented PMR.
- To assess the efficacy of different fermentation methods for PMR processing.
Main Methods:
- In vitro Ferric Reducing Antioxidant Power (FRAP) assay for antioxidant capacity.
- In vivo studies in mice to assess defecation and gastrointestinal motility.
- Analysis of key compounds like TSG, emodin, and physcion.
Main Results:
- Fermented PMR showed less severe laxative effects than Polygoni Multiflori Radix Praeparata (PMRP).
- Fermentation with Rhizopus sp. (FB) and Rhizopus oryzae (FA) demonstrated significant modulation of defecation and maintained antioxidant activity.
- Traditional processing reduced TSG content, while fermentation preserved it; emodin and physcion increased with certain processing methods.
Conclusions:
- Processing, including fermentation, may slightly reduce antioxidant activity but generally lessens adverse gastrointestinal effects compared to raw PMR.
- Fermentation with Rhizopus oryzae emerges as a promising method for processing PMR, balancing bioactivity and safety.
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