Abstract
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.
Highlights
Schisandra chinensis (Turcz.) Baill. is a deciduous, dioecious, woody vine plant known as five-flavor-fruit in East Asia [1]
The limits of detection (LOD) were determined by serial dilution based on a signal-tonoise (S/N) ratio of 3:1 (Table 1)
The stem, leaf, and flower of S. chinensis were collected in May 2016, and whole fruits were collected in August 2016, from Geochang province of South Korea
Summary
Schisandra chinensis (Turcz.) Baill. (family Schisandraceae) is a deciduous, dioecious, woody vine plant known as five-flavor-fruit in East Asia [1]. The fruit called Omija in Korea has been used in the treatment of diseases related to the gastrointestinal tract, respiratory failure, cardiovascular diseases, body fatigue, and weakness [2]. Diverse components of this fruit, such as lignans, terpenes, essential oils, anthocyanins, and polysaccharides have demonstrated anticancer, neuroprotective, anti-inflammatory, antioxidative, hepatoprotective, immunomodulatory, and antiviral activities [3]. Dibenzocyclooctadiene-type lignans are well known to show various biological activities that could prevent cancer, hepatotoxicity, and nephrotoxicity in humans [4,5,6]. A study reported on the addition of Omija fruit to ale-type beer at different points in the brewing process in an attempt to develop an Omija fruit beverage with high antioxidant capacity [9]
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