Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea.
J Microbiol Biotechnol. 2013 Oct 28;23(10):1422-7. doi: 10.4014/jmb.1305.05001.
Scutellaria baicalensis (SB), a traditional herb with high pharmacological value, contains more than 10% flavone by weight. To improve the biological activity of flavones in SB, we aimed to enhance the bioconversion of baicalin (BG) to baicalein (B) and wogonoside (WG) to wogonin (W) in SB during fermentation using beta-glucuronidase produced from Lactobacillus brevis RO1. After activation, L. brevis RO1 was cultured in milk containing SB root extract with various carbon or nitrogen sources at 37°C for 72 h. During fermentation, the growth patterns of L. brevis RO1 and changes in the flavone content were assessed using thin-layer chromatography and high-performance liquid chromatography. After 72 h of fermentation, the concentrations of B and W in the control group increased by only 0.15 and 0.12 mM, respectively, whereas they increased by 0.57 and 0.24 mM in the fish peptone group. The production of B and W was enhanced by the addition of 0.4% fish peptone, which not only improved the growth of L. brevis RO1 (p < 0.001) but also enhanced the bioconversion of flavones. In conclusion, the bioconversion of flavones in SB may provide a potential application for the enhancement of the functional components in SB.
黄芩（SB）是一种具有高药理价值的传统草药，其黄酮类化合物含量超过 10%。为了提高 SB 中类黄酮的生物活性，我们旨在利用短乳杆菌 RO1 产生的β-葡萄糖醛酸酶，增强 SB 中黄芩苷（BG）向黄芩素（B）和白杨素（WG）的生物转化。经过激活，短乳杆菌 RO1 在含 SB 根提取物的牛奶中，于 37°C 下用各种碳源或氮源培养 72 小时。在发酵过程中，采用薄层色谱法和高效液相色谱法评估短乳杆菌 RO1 的生长模式和类黄酮含量的变化。发酵 72 小时后，对照组中 B 和 W 的浓度仅分别增加了 0.15 和 0.12 mM，而在鱼蛋白胨组中分别增加了 0.57 和 0.24 mM。添加 0.4%鱼蛋白胨可提高 B 和 W 的产量，不仅可促进短乳杆菌 RO1 的生长（p<0.001），还可增强类黄酮的生物转化。综上所述，SB 中类黄酮的生物转化可能为增强 SB 中功能性成分提供了一种潜在的应用。
