Traditional fermentation of Ayurvedic medicine yields higher proinflammatory enzyme inhibition compared to wine-model product

This study investigated the process of preparing fermented medicines as prescribed in Ayurveda, the traditional Indian system of medicine. Berberine, an alkaloid, was used as a model compound. Berberine is the active constituent of Berberis aristata and is alleged to have anti-inflammatory effect. B...

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Bibliographic Details
Published in:Frontiers in life science 2015-04, Vol.8 (2), p.160-164
Main Authors: Naveen Chandra, D., Preethidan, D.S., Sabu, A., Haridas, M.
Format: Article
Language:English
Subjects:
assay
berberine
biotransformation
fermentation
phospholipase A
Woodfordia fruticosa
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Summary:This study investigated the process of preparing fermented medicines as prescribed in Ayurveda, the traditional Indian system of medicine. Berberine, an alkaloid, was used as a model compound. Berberine is the active constituent of Berberis aristata and is alleged to have anti-inflammatory effect. Biotransformation of berberine was studied by the phospholipase A 2 assay in fermented products prepared in traditional and commercially available brewer's yeast-induced environments. Sugar and alcohol levels were estimated to indicate the culmination of fermentation. It was confirmed that traditional fermentation biotransforms berberine to a greater extent than commercially available brewer's yeast-induced fermentation. Therefore, fermentation induced by commercially available yeast is no substitute for the ethnopharmacological and traditional fermentation prescribed in the traditional Indian system of medicine.
ISSN:2155-3769
2155-3777
DOI:10.1080/21553769.2015.1005245