Study On The Difference Of Curcuminoids Before And After Fermentation Of Curcuma Longa L. Based On Target Metabonomics Technology

Curcuma longa L.is a traditianal Chinese medicine which can use both as food and medicine.Modern pharmacological studies have shown that Curcuma longa L.has many pharmacological activities,especially in the treatment of inflammation,rheumatoid arthritis and other diseases.After fermentation,Turmeric can significantly improve its stimulating odor and bitter taste,and produce better water-soluble active ingredients of curcumin.Recent related studies have not systematically analyzed the microbial transformation products of Curcuma longa L.after fermentation,and the analysis of contrast of Curcuma longa L.before and after fermentation is even less.Therefore,this project will ferment Curcuma medicinal materials by microorganism(Eurotium cristatum and Monascus purpureus Went.).UPLC-QTOF-MS/MS combined with target metabolomics will be used to characterize and analyze the curcumin compounds in the samples.The main active components newly produced in the fermented Curcuma longa L.will be found and identified,and the difference of curcumin components before and after fermentation of turmeric will be tried to clarify.In this paper,the fermentation strains were screened,cultured and purified according to the literature.The concentration,humidity,temperature and growth time of the fermentation liquid were taken as the observation indexes,and the single factor investigation experiment was carried out to explore the best growth conditions of the two fungi.The results showed that the optimum concentration of the two fungi was 100 cfu/m L,and they were cultured for 7 days under the conditions of 30 ? and 50% humidity,which was the optimum culture parameters for the two fungi.According to the optimum cultivation conditions,three main curcumin standard products were selected and weighed accurately.Two kinds of bacterial liquids with concentration of 1×10~3-10~4cfu/m L were added to ferment for 7 days under the conditions of temperature 30? and humidity 50%.The fermentation samples of curcumin were obtained.The free radical scavenging rate of curcumin before and after fermentation was measured by DPPH method.The results showed that the free radical scavenging rate of curcumin in vitro increased after the fermentation of two fungi,which proved that the fermentation process could effectively change the physical and chemical properties of curcumin in vitro.Using the above fermentation process,the turmeric powder was fermented and the fermentation samples were obtained.Fermented and unfermented samples were extracted by standardization,and curcumin components in the samples were qualitatively characterized and quantitatively analyzed by UPLC-QTOF-MS/MS combined with target metabolomics.Results A total of 135 curcumin compounds were identified,of which 75 compounds were first identified.Among them,39 novel curcuminoids were found after fermentation by Eurotium cristatum,and 21 components changed significantly.After fermentation by Monascus purpureus Went.,11 novel curcuminoids were found,and 11 components changed significantly.In this study,the strains were screened and purified,and the optimum culture technology of Eurotium cristatum and Monascus purpureus Went.was explored.The fermentation technology of Curcuma was determined and the fermentation samples were prepared.For the first time,UPLC-QTOF-MS/MS combined with target metabolomics was used to study the difference of curcuminoids before and after fermentation of Curcuma.This study laid a foundation for further study on the pharmacological activity of fermented turmeric,and it also provided a direction for further study on the fermentation technology of turmeric.