Effect Of Lactic Acid Bacteria Fermentation On Active Components Of Acanthopanax Senticosus Leaves And Its Hypoglycemic Effect

Acanthopanax[Acanthopanax senticocus（Rupr.et Maxim.）Harms]is one of the important medicinal plants of acanthopanax family.Modern medical research shows that acanthopanax acanthopanax has certain effects on improving immunity,anti-oxidation and lowering blood sugar.Acanthopanax root,stem,leaves can be used as medicine,At present,the development and utilization of acanthopanax acanthopanax leaves are not enough,which leads to the waste of resources.Traditional Chinese medicine fermentation in China has a long history of thousands of years,it is with the help of microorganisms,in the appropriate temperature,humidity,water and other conditions for the drug fermentation,change its original characteristics,enhance or produce new efficacy.This topic in acanthopanax leaf as raw material,using the single factor experiment design,acanthopanax pulp fermentation substrates and fermentation conditions were optimized,and on this basis,the active ingredient content in acanthopanax leaf before and after fermentation change are studied,which has proven acanthopanax leaf of lactic acid bacteria fermented in vitro hypoglycemic ability,so as to acanthopanax leaf application in the field of medicine,food and health care products provide certain theoretical basis.The main research contents and results are as follows:（1）The selection and breeding of acanthopanax leaf fermentation of lactic acid bacteria fermentation research,according to the number of living bacterium from ten kinds of lactic acid bacteria extract three most suitable for the growth of lactic acid bacteria,respectively,"Veg.,Ci Ne.,PLA5.”and the acanthopanax plasma fermentation substrates,and optimize the fermentation conditions,determined the suitable"Veg.The growth of the buffer salt for calcium carbonate,trace element composition of Mg SO₄·7H₂O and Mn SO₄·4H₂O,the optimum culture conditions for temperature of 37℃,p H 6.6,inoculation amount 3%;Suitable for Ci Ne.The buffer salt for growth is ammonium citrate,and the trace elements are Mg SO₄·7H₂O and Mn SO₄·4H₂O.The optimum culture conditions were temperature 37℃,p H 6.6,inoculation amount 3%,the buffer salt suitable for PLA5 growth was calcium carbonate,the trace elements were Mg SO₄·7H₂O and Mn SO₄·4H₂O,the optimum culture conditions were temperature 37℃,p H 6.6,inoculation amount 3%.（2）The effects of lactic acid bacteria fermentation on the active components of pharmacodynamic substances in acanthopanax acanthopanax leaves were investigated by measuring the content changes of total flavonoids release,polysaccharides and characteristic components（syringin and isoazidine）in acanthopanax acanthopanax leaves before and after acanthopanax acanthopanax leaves.The results showed that lactobacillus fermentation had a significant effect on the content of active components in acanthopanax acanthopanax leaves.The total flavonoids content in the leaves of Veg.,Ci Ne.And PLA5.were increased by 3.46times,3.99 times and 2.88 times,respectively,compared with that of acanthopanax acanthopanax leaves before fermentation.The contents of polysaccharides in leaves of acanthopanax acanthopanax were increased by 0.40 times,0.63 times and 0.30 times respectively;Veg.,Ci Ne.And PLA5.The contents of syringin in leaves of acanthopanax acanthopanax were increased by 6.99 times,11.48 times and 9.06 times respectively.The content of isosinidine in leaves of acanthopanax acanthopanax fermented by Veg.,Ci Ne.And PLA5 increased by 1.30 times,2.75 times and 1.90 times respectively.（3）By comparing the acanthopanax alpha glycosidase enzyme inhibition rate before and after fermentation,the DPP-Ⅳinhibition rate and alpha amylase inhibition rate changes,To analyze the effect of lactic acid bacteria fermentation on the content of hypoglycemic substances in acanthopanax acanthopanax,The results show that:Compared with the raw powder of Acanthopanax senticosus leaves before fermentation,the inhibition rates of three kinds of fermented Acanthopanax senticosus leaves onα-glucosidase activity increased by31.98%,28.23%and 50.30%respectively,among which pla5.The highest inhibition rate ofα-glucosidase was found in the fermented Acanthopanax senticosus leaves;Compared with the original powder of Acanthopanax senticosus leaves before fermentation,the activity inhibition rates of three kinds of fermented Acanthopanax senticosus leaves increased 62.86%,95.19%and 31.99%respectively,among which the DPP-Ⅳinhibition rate of cine fermented Acanthopanax senticosus leaves was the highest;Compared with the raw powder of Acanthopanax senticosus leaves before fermentation,the inhibition rates of three kinds of fermented Acanthopanax senticosus leaves onα-amylase activity increased by 154.86%,51.79%and 118.97%,respectively,among which,the inhibition rate ofα-amylase of the fermented Acanthopanax senticosus leaves was the highest.To sum up,the contents of total flavonoids,polysaccharides and characteristic components（syringin and isosinidine）in acanthopanax acanthopanax leaves were increased after the lactic acid bacteria was selected to fermenting acanthopanax acanthopanax leaves,and the hypoglycemic effect in vitro was also improved to some extent.Therefore,lactic acid fermentation can be used as an important method for the further processing of acanthopanax acanthopanax leaves,which provides certain data support for the further processing of acanthopanax acanthopanax leaves and the development of acanthopanax acanthopanax acanthopanax leaves.