Cargando…

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese Kampo medicine as a component of 半夏白朮天麻湯 (Hangebyak...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Zitai, Okutsu, Kayu, Futagami, Taiki, Yoshizaki, Yumiko, Tamaki, Hisanori, Maruyama, Takuro, Toume, Kazufumi, Komatsu, Katsuko, Hashimoto, Fumio, Takamine, Kazunori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416650/
https://www.ncbi.nlm.nih.gov/pubmed/32850936
http://dx.doi.org/10.3389/fnut.2020.00115
_version_ 1783569339813724160
author Wang, Zitai
Okutsu, Kayu
Futagami, Taiki
Yoshizaki, Yumiko
Tamaki, Hisanori
Maruyama, Takuro
Toume, Kazufumi
Komatsu, Katsuko
Hashimoto, Fumio
Takamine, Kazunori
author_facet Wang, Zitai
Okutsu, Kayu
Futagami, Taiki
Yoshizaki, Yumiko
Tamaki, Hisanori
Maruyama, Takuro
Toume, Kazufumi
Komatsu, Katsuko
Hashimoto, Fumio
Takamine, Kazunori
author_sort Wang, Zitai
collection PubMed
description Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese Kampo medicine as a component of 半夏白朮天麻湯 (Hangebyakujutsutemmato). However, the quality of shinkiku varies by manufacture because there are no reference standards to control the quality of medicinal shinkiku. Thus, we aim to characterize the quality of various commercially available shinkiku by chemical and microbial analysis. We collected 13 shinkiku products manufactured in China and Korea and investigated the microbial structure and chemical constituents. Amplicon sequence analysis revealed that Aspergillus sp. was common microorganism in shinkiku products. Digestive enzymes (α-amylase, protease, and lipase), organic acids (ferulic acid, citric acid, lactic acid, and acetic acid), and 39 volatile compounds were commonly found in shinkiku products. Although there were some commonalities in shinkiku products, microbial and chemical characteristic considerably differed as per the manufacturer. Aspergillus sp. was predominant in Korean products, and Korean products showed higher enzyme activities than Chinese products. Meanwhile, Bacillus sp. was commonly detected in Chinese shinkiku, and ferulic acid was higher in Chinese products. Principal component analysis based on the GC-MS peak area of the volatiles also clearly distinguished shinkiku products manufactured in China from those in Korea. Chinese products contained higher amounts of benzaldehyde and anethole than Korean ones. Korean products were further separated into two groups: one with relatively higher linalool and terpinen-4-ol and another with higher hexanoic acid and 1-octen-3-ol. Thus, our study revealed the commonality and diversity of commercial shinkiku products, in which the commonalities can possibly be the reference standard for quality control of shinkiku, and the diversity suggested the importance of microbial management to stabilize the quality of shinkiku.
format Online
Article
Text
id pubmed-7416650
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-74166502020-08-25 Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine Wang, Zitai Okutsu, Kayu Futagami, Taiki Yoshizaki, Yumiko Tamaki, Hisanori Maruyama, Takuro Toume, Kazufumi Komatsu, Katsuko Hashimoto, Fumio Takamine, Kazunori Front Nutr Nutrition Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese Kampo medicine as a component of 半夏白朮天麻湯 (Hangebyakujutsutemmato). However, the quality of shinkiku varies by manufacture because there are no reference standards to control the quality of medicinal shinkiku. Thus, we aim to characterize the quality of various commercially available shinkiku by chemical and microbial analysis. We collected 13 shinkiku products manufactured in China and Korea and investigated the microbial structure and chemical constituents. Amplicon sequence analysis revealed that Aspergillus sp. was common microorganism in shinkiku products. Digestive enzymes (α-amylase, protease, and lipase), organic acids (ferulic acid, citric acid, lactic acid, and acetic acid), and 39 volatile compounds were commonly found in shinkiku products. Although there were some commonalities in shinkiku products, microbial and chemical characteristic considerably differed as per the manufacturer. Aspergillus sp. was predominant in Korean products, and Korean products showed higher enzyme activities than Chinese products. Meanwhile, Bacillus sp. was commonly detected in Chinese shinkiku, and ferulic acid was higher in Chinese products. Principal component analysis based on the GC-MS peak area of the volatiles also clearly distinguished shinkiku products manufactured in China from those in Korea. Chinese products contained higher amounts of benzaldehyde and anethole than Korean ones. Korean products were further separated into two groups: one with relatively higher linalool and terpinen-4-ol and another with higher hexanoic acid and 1-octen-3-ol. Thus, our study revealed the commonality and diversity of commercial shinkiku products, in which the commonalities can possibly be the reference standard for quality control of shinkiku, and the diversity suggested the importance of microbial management to stabilize the quality of shinkiku. Frontiers Media S.A. 2020-07-31 /pmc/articles/PMC7416650/ /pubmed/32850936 http://dx.doi.org/10.3389/fnut.2020.00115 Text en Copyright © 2020 Wang, Okutsu, Futagami, Yoshizaki, Tamaki, Maruyama, Toume, Komatsu, Hashimoto and Takamine. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Wang, Zitai
Okutsu, Kayu
Futagami, Taiki
Yoshizaki, Yumiko
Tamaki, Hisanori
Maruyama, Takuro
Toume, Kazufumi
Komatsu, Katsuko
Hashimoto, Fumio
Takamine, Kazunori
Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
title Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
title_full Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
title_fullStr Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
title_full_unstemmed Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
title_short Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine
title_sort microbial community structure and chemical constituents in shinkiku, a fermented crude drug used in kampo medicine
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416650/
https://www.ncbi.nlm.nih.gov/pubmed/32850936
http://dx.doi.org/10.3389/fnut.2020.00115
work_keys_str_mv AT wangzitai microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT okutsukayu microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT futagamitaiki microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT yoshizakiyumiko microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT tamakihisanori microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT maruyamatakuro microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT toumekazufumi microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT komatsukatsuko microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT hashimotofumio microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine
AT takaminekazunori microbialcommunitystructureandchemicalconstituentsinshinkikuafermentedcrudedrugusedinkampomedicine