Park Woo Sung, Koo Kyung Ah, Bae Ji-Yeong, Kim Hye-Jin, Kang Dong-Min, Kwon Ji-Min, Paek Seung-Mann, Lee Mi Kyeong, Kim Chul Young, Ahn Mi-Jeong
College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University, Jinju 52828, Korea.
College of Pharmacy, Jeju National University, Jeju 63243, Korea.
Plants (Basel). 2021 Feb 13;10(2):361. doi: 10.3390/plants10020361.
The fruit of , Omija, is a well-known traditional medicine used as an anti-tussive and anti-diarrhea agent, with various biological activities derived from the dibenzocyclooctadiene-type lignans. A high-pressure liquid chromatography-diode array detector (HPLC-DAD) method was used to determine seven lignans (schisandrol A and B, tigloylgomisin H, angeloylgomisin H, schisandrin A, B, and C) in the different plant parts and beverages of the fruit of grown in Korea. The contents of these lignans in the plant parts descended in the following order: seeds, flowers, leaves, pulp, and stems. The total lignan content in Omija beverages fermented with white sugar for 12 months increased by 2.6-fold. Omija was fermented for 12 months with white sugar, brown sugar, and oligosaccharide/white sugar (1:1, /). The total lignan content in Omija fermented with oligosaccharide/white sugar was approximately 1.2- and 1.7-fold higher than those fermented with white sugar and brown sugar, respectively. A drink prepared by immersion of the fruit in alcohol had a higher total lignan content than these fermented beverages. This is the first report documenting the quantitative changes in dibenzocyclooctadiene-type lignans over a fermentation period and the effects of the fermentable sugars on this eco-friendly fermentation process.
五味子的果实是一种著名的传统药物，用作止咳和止泻剂，具有源自二苯并环辛二烯型木脂素的多种生物活性。采用高压液相色谱 - 二极管阵列检测器（HPLC - DAD）方法测定韩国产五味子果实不同植物部位及饮品中的七种木脂素（五味子醇A和B、当归酰戈米辛H、桂皮酰戈米辛H、五味子甲素、乙素和丙素）。这些木脂素在植物部位中的含量按以下顺序递减：种子、花、叶、果肉和茎。用白糖发酵12个月的五味子饮品中总木脂素含量增加了2.6倍。五味子分别用白糖、红糖和低聚糖/白糖（1:1，/）发酵12个月。用低聚糖/白糖发酵的五味子中总木脂素含量分别比用白糖和红糖发酵的五味子高约1.2倍和1.7倍。将果实浸泡在酒精中制成的饮品总木脂素含量高于这些发酵饮品。这是首篇记录二苯并环辛二烯型木脂素在发酵过程中的定量变化以及可发酵糖对这种环保发酵过程影响的报告。
