Research on the extraction of active ingredients from Scutellaria baicalensis by probiotics fermentation

Abstract

As the unique medicines of Chinese medicine, Chinese herbs are widely used in the fields of medicine, biological research and development, and food, due to their natural origin, rich variety, low toxicity and side effects, and mild and long-lasting therapeutic effects. With the development of modern biotechnology, modern herbal fermentation technology has been formed and continuously improved. Studies have shown that through modern herbal fermentation technology, the content of active ingredients in herbal medicines can be effectively increased and new beneficial ingredients can be produced, which provides a new way for the further utilization of herbal medicine resources. Probiotics are a class of microorganisms that are beneficial to the host, and herbal medicines fermented by probiotics have the advantages of increasing the active ingredients of medicines and reducing the toxic side effects. Scutellaria baicalensis, a commonly used Chinese herb in China, has pharmacological effects such as antioxidant, antibacterial and anti-inflammatory. In this experiment, three strains of lactic acid bacteria were used to ferment Scutellaria baicalensis powder and tested for antioxidant as well as bacteriostatic indexes. The results indicated that Lactobacillus rhamnosus, Lactobacillus plantarum, and Lactobacillus delbrueckii reached their maximum antioxidant and bacteriostatic indexes measured at 72 h of fermentation, which were DPPH scavenging: 99.02%, 95.4%, and 94.5%, hydroxyl radical scavenging: 77.5%, 77.5%, and 84.9%, and the diameter of the circle of inhibition:14.5 mm, 13.75 mm, and 14.1 mm, respectively.