Chemical Composition of Arctium lappa Roots Fermented by Aspergillus niger and Its Inhibition on α-Glucosidase and α-Amylase

TIAN Sheng; WANG Yi; WU Dechao; QU Yang

doi:10.13386/j.issn1002-0306.2021060161

Volume 43 Issue 10

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(10): 50-55. > DOI: 10.13386/j.issn1002-0306.2021060161

TIAN Sheng, WANG Yi, WU Dechao, et al. Chemical Composition of Arctium lappa Roots Fermented by Aspergillus niger and Its Inhibition on α-Glucosidase and α-Amylase[J]. Science and Technology of Food Industry, 2022, 43(10): 50−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060161.

Citation:

PDF (2428 KB)

Chemical Composition of Arctium lappa Roots Fermented by Aspergillus niger and Its Inhibition on α-Glucosidase and α-Amylase

College of Pharmacy, Liaoning University of Traditional Chinese Medicine, Dalian 116600, China

More Information

Received Date: June 20, 2021
Accepted Date: March 02, 2022
Available Online: March 20, 2022

Graphical Abstract

Abstract

Abstract

In order to clarify the influence on chemical constituents and antihypoglycemic activity of root of Arctium lappa (AL) after fermented by Aspergillus niger (A. niger), A. niger was applied to conduct fermentation process on AL, and effect of fermentation time on the inhibitory on α-glucosidase and α-amylase as well as on the chemical compositions were revealed. Results showed the inhibitory on α-glucosidase and α-amylase of AL was enhanced after fermentation with increase of 17.8% and 27.9%, respectively. Principle components analysis (PCA) was applied to analyze the chemical components in fermented AL, which clustered into three stages, i.e. first stage (1~5 d), second stage (6~14 d), and third stage (15~20 d). Partial least squares-discriminant analysis (PLS-DA) was applied to find the different components between fermented AL from different stages. The main different components were chlorogenic acid, caffeic acid, and isochlorogenic acid A, etc. The contents of chlorogenic acid, caffeic acid, and isochlorogenic acid A increased after fermentation, which were 2.1, 148.7, and 1.2 folds of unfermented AL, respectively. The increasing of inhibition on α-glucosidase and α-amylase of AL was related with the contents of chlorogenic acid, caffeic acid, and isochlorogenic acid A. Therefore, the content of substances with antihypoglycemic activity in Arctium lappa root could be increased by controlling the fermentation time of Aspergillus niger.
- Arctium lappa roots,
- Aspergillus niger,
- microbial fermentation,
- caffeoylquinic acid,
- antihypoglycemic activity

FullText(HTML)

References (28)

References

[1]	国家药典委员会. 中华人民共和国药典(一部)[S]. 北京: 中国标准出版社, 2020, 73 .State Pharmacopoeia Committee. Pharmacopoeia of the People's Republic of China (Part I)[S]. Beijing: China Medical Science and Technology Standard Press, 2020, 73.
[2]	CHAN Y S, CHENG L N, WU J H, et al. A review of the pharmacological effects of Arctium lappa (burdock)[J]. Inflammopharmacology,2010,19(5):245−254.
[3]	ROMUALDO G R, SILVA E D A, DA SILVA T C, et al. Burdock (Arctium lappa L. ) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis[J]. Environmental Toxicology,2020,35(4):518−527. doi: 10.1002/tox.22887
[4]	FERRACANE R, GRAZIANI G, GALLO M, et al. Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves[J]. Journal of Pharmaceutical & Biomedical Analysis,2010,51(2):399−404.
[5]	刘雪辉, 李觅路, 谭斌, 等. 紫甘薯茎叶中绿原酸及异绿原酸对α-葡萄糖苷酶的抑制作用[J]. 现代食品科技,2014,30(3):103−107. [LIU X H, LI M L, TAN B, et al. Inhibitory effects of chlorogenic acid and isochlorogenic acid from purple sweet potato leaves on α-glucosidase[J]. Modern Food Science and Technology,2014,30(3):103−107. LIU X H, LI M L, TAN B, et al. Inhibitory effects of chlorogenic acid and isochlorogenic acid from purple sweet potato leaves on α-glucosidase[J]. Modern Food Science and Technology, 2014, 30(3): 103-107.
[6]	ZHENG Y X, YANG W H, SUN W X, et al. Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid[J]. Journal of Functional Foods,2020,64:103587. doi: 10.1016/j.jff.2019.103587
[7]	张雪娇, 田欢, 刘春叶, 尤静. 可见分光光度法测定α-淀粉酶活力[J]. 化学与生物工程,2020,37(3):65−68. [ZHANG X J, TIAN H, LIU C Y, et al. Determination of the activity of α-amylase by visible spectrophotometry[J]. Chemistry & Bioengineering,2020,37(3):65−68. doi: 10.3969/j.issn.1672-5425.2020.03.013 ZHANG X J, TIAN H, LIU C Y, et al. Determination of the activity of α-amylase by visible spectrophotometry[J]. Chemistry & Bioengineering, 2020, 37(3): 65-68. doi: 10.3969/j.issn.1672-5425.2020.03.013
[8]	PADAYACHEE A, NETZEL G, NETZEL M, et al. Binding of polyphenols to plant cell wall analogues-part 2: Phenolic acids[J]. Food Chemistry,2012,135(4):2287−2292. doi: 10.1016/j.foodchem.2012.07.004
[9]	YIN Z N, WU W J, SUN C Z, et al. Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species[J]. International Journal of Food Science & Technology,2017,53(5):1120−1130.
[10]	HAN C H, HONG S Y, LEE H H, et al. Enhancement of 1-deoxynojirimycin content in leaf extracts of Morus alba L. by lactic acid bacteria fermentation[J]. Research on Crops,2017,18(4):783−788. doi: 10.5958/2348-7542.2017.00129.2
[11]	LI C, ZHOU J W, DU G C, et al. Developing Aspergillus niger as a cell factory for food enzyme production[J]. Biotechnology Advances,2020,44(15):107630.
[12]	ZHANG X Y, CHEN J, LI X L, et al. Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation[J]. Journal of Functional Foods,2017,32:375−381. doi: 10.1016/j.jff.2017.03.022
[13]	XIAO Y, WU X, YAO X, et al. Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1[J]. Food Research International,2021,143(11):110262.
[14]	WANG X, HAN M, ZHANG M, et al. In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice[J]. LWT-Food Science and Technology,2021,136(1):110363.
[15]	RYAN C M, KHOO W, YE L, et al. Loss of native flavanols during fermentation and roasting does not necessarily reduce digestive enzyme-inhibiting bioactivities of cocoa[J]. Journal of Agricultural & Food Chemistry,2016,64(18):3616−3625.
[16]	屠玥之, 姜启兴, 于沛沛, 等. 发酵牛蒡茶的风味物质与营养成分研究[J]. 食品工业科技,2014,35(17):337−342. [TU Y Z, JIANG Q X, YU P P, et al. Volatile flavor compounds and nutrients analysis of fermented burdock tea[J]. Science and Technology of Food Industry,2014,35(17):337−342. TU Y Z, JIANG Q X, YU P P, et al. Volatile flavor compounds and nutrients analysis of fermented burdock tea[J]. Science and technology of food industry, 2014, 35(17): 337-342.
[17]	NATSIR H, WAHAB A W, LAGA A, et al. Inhibitory activities of Moringa oleifera leaf extract against α-glucosidase enzyme in vitro[J]. Journal of Physics Conference Series,2018,979:012019. doi: 10.1088/1742-6596/979/1/012019
[18]	孙小玲, 何凡. 牛蒡根RRLC指纹图谱研究[J]. 时珍国医国药,2017,28(2):382−384. [SUN X L, HE F. RRLC fingerprint of Arctium lappa root[J]. Lishizhen Medicine and Materia Medica Research,2017,28(2):382−384. SUN X L, HE F. RRLC fingerprint of Arctium lappa root[J]. Lishizhen Medicine and Materia Medica Research, 2017, 28(2): 382-384.
[19]	张华婷, 王源, 阮克锋, 等. 中药牛蒡子中的α-葡萄糖苷酶抑制剂研究[J]. 中药新药与临床药理,2020,31(2):163−168. [ZHANG H T, WANG Y, RUAN K F, et al. Study on α-glucosidase inhibitors in Arctii Fructus[J]. Traditional Chinese Drug Research & Clinical Pharmacology,2020,31(2):163−168. ZHANG H T, WANG Y, RUAN K F, et al. Study on α-glucosidase inhibitors in Arctii Fructus[J]. Traditional Chinese Drug Research & Clinical Pharmacology, 2020, 31(2): 163-168.
[20]	郑子新, 宋瑞霞, 滕俊英, 等. 咖啡酸对正常小鼠糖脂代谢的影响[J]. 中国临床康复,2005,9(23):121−123. [ZHENG Z X, SONG R X, TENG J Y, et al. Effects of caffeic acid on carbohydrate and lipid metabolism of normal mice[J]. Chinese Journal of Clinical Rehabilitation,2005,9(23):121−123. ZHENG Z X, SONG R X, TENG J Y, et al. Effects of caffeic acid on carbohydrate and lipid metabolism of normal mice[J]. Chinese Journal of Clinical Rehabilitation, 2005, 9(23): 121-123.
[21]	徐冬兰, 王晴川, 曾晓雄, 等. 苦丁冬青苦丁茶咖啡酰奎尼酸类物质与α-淀粉酶的相互作用特性[J]. 食品科学,2016,37(13):6−12. [XU D L, WANG Q C, ZENG X X, et al. Interaction properties of caffeoylquinic acid derivatives from Ilex kudingcha C. J. Tseng with α-amylase[J]. Food Science,2016,37(13):6−12. doi: 10.7506/spkx1002-6630-201613002 XU D L, WANG Q C, ZENG X X, et al. Interaction properties of caffeoylquinic acid derivatives from Ilex kudingcha C. J. Tseng with α-amylase[J]. Food Science, 2016, 37(13): 6-12. doi: 10.7506/spkx1002-6630-201613002
[22]	NARITA Y, INOUYE K. Kinetic analysis and mechanism on the inhibition of chlorogenic acid and its components against porcine pancreas alpha-amylase isozymes I and II[J]. Journal of Agricultural & Food Chemistry,2009,57(19):9218−25.
[23]	KOJIMA M, KONDO T. An enzyme in sweet potato root which catalyzes the conversion of chlorogenic acid, 3-caffeoylquinic acid, to isochlorogenic acid, 3,5-dicaffeoylquinic acid[J]. Bioscience, Biotechnology, and Biochemistry,1985,49(8):2467−2469.
[24]	DAWIDOWICZ A L, TYPEK R. Transformation of chlorogenic acid during the coffee beans roasting process[J]. European Food Research and Technology,2017,243:379−390. doi: 10.1007/s00217-016-2751-8
[25]	李云, 周明眉, 邢丽娜, 等. 绿原酸的肠道菌群代谢研究进展[J]. 中草药,2015,46(4):610−614. [LI Y, ZHOU M M, XING L N, et al. Advances in study on gut flora metabolism of chlorogenic acid[J]. Chinese Traditional and Herbal Drugs,2015,46(4):610−614. LI Y, ZHOU M M, XING L N, et al. Advances in study on gut flora metabolism of chlorogenic acid[J]. Chinese Traditional and Herbal Drugs, 2015, 46(4): 610-614.
[26]	程漩格, 王素军, 曾洁, 等. 异绿原酸A在大鼠体内的生物利用度和药物代谢动力学[J]. 中国实验方剂学杂志,2015,21(16):79−82. [CHENG X G, WANG S J, ZENG J, et al. Absolute bioavailability and pharmacokinetics of isochlorogenic acid a in rats[J]. Chinese Journal of Experimental Traditional Medical Formulae,2015,21(16):79−82. CHENG X G, WANG S J, ZENG J, et al. Absolute bioavailability and pharmacokinetics of isochlorogenic acid a in rats[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2015, 21(16): 79-82.
[27]	WANG J, CAO G, WANG H, et al. Characterization of isochlorogenic acid A metabolites in rats using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry[J]. Biomedical Chromatography,2017:e3927.
[28]	裴瑜, 董旭, 唐心一, 等. 咖啡酸对2型糖尿病大鼠血糖浓度的影响[J]. 中国当代医药,2018,25(25):16−18,22. [PEI Y, DONG X, TANG X Y, et al. Infuence of caffeic acid on blood glucose concentration in rats with type 2 diabetes mellitus[J]. China Modern Medicine,2018,25(25):16−18,22. doi: 10.3969/j.issn.1674-4721.2018.25.005 PEI Y, DONG X, TANG X Y, et al. Infuence of caffeic acid on blood glucose concentration in rats with type 2 diabetes mellitus[J]. China Modern Medicine, 2018, 25(25): 16-18, 22. doi: 10.3969/j.issn.1674-4721.2018.25.005

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	丁燕，孙玉霞. 原料理化特性对水果蒸馏酒品质及香气特征的影响. 中国酿造. 2024(06): 9-13 .
2.	李名路，辛丽娜，梁飞燕，吕敏，林小莹，陆小康，薛亚馨. 固相萃取-超高效液相色谱-串联质谱法测定虾肉中40种精神类药物残留及基质效应. 食品研究与开发. 2024(21): 172-179 .
3.	公旭晨，毛积鹏，高磊，林孟飞，卢玉鹏，王小玲，高柱. 6个猕猴桃品种果实发育期品质变化规律分析. 中国南方果树. 2024(06): 216-224+232 .