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KMID : 0861020120270010035
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Korea Journal of Herbology
2012 Volume.27 No. 1 p.35 ~ p.39
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Analysis of Nodakenetin from Samultangs Fermented by Lactose Bactera Strains
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Kim Dong-Seon
Roh Joo-Hwan
Cho Chang-Won
Ma Jin-Yeul
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Abstract
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Objectives: The purpose of this study was to investigate the changes in the contents of constituents in
Samultang and its fermentations with 10 species of lactic acid bacteria.
Methods: Ten strains of lactic acid bacteria, Lactobacillus casei, L. acidophilus , L. casei, L. plantarum, L.
amylophilus, L. curvatus, L. delbruekil subsp. lactis, L. casei , B. breve, and B. thermophilum, were used for
the fermentation of Samultang. The increased and decreased constituents were identified using HPLC/DAD and
various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These
compounds were quantitatively analyzed using an HPLC/DAD system.
Results: A remarkably increased component was identified to be nodakenetin and a decreased component was
determined to be nodakenin. The fermentation of the ten lactic acid bacteria demonstrated that the
decomposable rate of these two compounds in fermented Samultang were different. Samultang fermented by L.
plantarum showed the most remarkable changes.
Conclusion: Nodakenetin was identified as bioconversion component after fermentation and L. plantarum was
discovered the best bacteria to increase the component.
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KEYWORD
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Samultang, fermentation, herbal medicine, bioconversion, nodakenetin, nodakenin
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