Literature-based analysis of conversion of components in fermentation process of Sojae Semen Praeparatum.
10.19540/j.cnki.cjcmm.20210115.601
- Author:
Wang-Min LIN
1
;
Qian-Qian WENG
2
;
Ai-Ping DENG
3
;
Jia-Chen ZHAO
4
;
Yue ZHANG
5
;
Shui-Li ZHANG
6
;
Bing YU
6
;
Zhi-Lai ZHAN
4
;
Lu-Qi HUANG
4
Author Information
1. State Key Laboratory Breeding Base of Dao-di Herbs,National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China Department of Pharmacy,Zhejiang Chinese Medical University Hangzhou 310053,China.
2. Academician Workstation of Jiangxi University of Traditional Chinese Medicine Nanchang 330004,China.
3. School of Traditional Chinese Medicine,Guangdong Pharmaceutical University Guangzhou 510006,China.
4. State Key Laboratory Breeding Base of Dao-di Herbs,National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China.
5. Henan University of Traditional Chinese Medicine Zhengzhou 450046,China.
6. Department of Pharmacy,Zhejiang Chinese Medical University Hangzhou 310053,China.
- Publication Type:Journal Article
- Keywords:
Sojae Semen Nigrum;
Sojae Semen Praeparatum;
conversion of components;
fermentation;
literature analysis
- MeSH:
Chromatography, High Pressure Liquid;
Fermentation;
Isoflavones/analysis*;
Semen/chemistry*;
Soybeans
- From:
China Journal of Chinese Materia Medica
2021;46(9):2119-2132
- CountryChina
- Language:Chinese
-
Abstract:
Based on the systematic retrieval and the reported components of Sojae Semen Nigrum and Sojae Semen Praeparatum, this study conducted in-depth analysis of conversion of components in the fermentation process, and discussed types and possible mec-hanisms of conversion of chemical components, so as to provide the basis for studying technology, medicinal ingredients and quality standards. According to the analysis, there is a certain degree of conversion of nutrients(like protein, sugar, lipid), bioactive substances(like isoflavones, saponins, γ-aminobutyric acid) and other substances(like nucleosides, melanoids, biamines, etc) in the process of fermentation.
