Cargando…

Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis

The fruit of Schisandra chinensis, 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 use...

Descripción completa

Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918357/
https://www.ncbi.nlm.nih.gov/pubmed/33668581
http://dx.doi.org/10.3390/plants10020361
_version_ 1783657903984476160
author 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
author_facet 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
author_sort Park, Woo Sung
collection PubMed
description The fruit of Schisandra chinensis, 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 S. chinensis 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, w/w). 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.
format Online
Article
Text
id pubmed-7918357
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-79183572021-03-02 Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis 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 Plants (Basel) Article The fruit of Schisandra chinensis, 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 S. chinensis 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, w/w). 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. MDPI 2021-02-13 /pmc/articles/PMC7918357/ /pubmed/33668581 http://dx.doi.org/10.3390/plants10020361 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
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
Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis
title Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis
title_full Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis
title_fullStr Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis
title_full_unstemmed Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis
title_short Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis
title_sort dibenzocyclooctadiene lignans in plant parts and fermented beverages of schisandra chinensis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918357/
https://www.ncbi.nlm.nih.gov/pubmed/33668581
http://dx.doi.org/10.3390/plants10020361
work_keys_str_mv AT parkwoosung dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT kookyungah dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT baejiyeong dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT kimhyejin dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT kangdongmin dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT kwonjimin dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT paekseungmann dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT leemikyeong dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT kimchulyoung dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis
AT ahnmijeong dibenzocyclooctadienelignansinplantpartsandfermentedbeveragesofschisandrachinensis