Optimization of fermentation technology of Panax notoginseng saponins and immunomodulatory effects before and after fermentation
OBJECTIVE To optimize the fermentation technique of Panax notoginseng saponins and compare the immune activity of saponins before and after fermentation.METHODS Fermentation process of saponins was optimized with a response surface methodology based upon a single factor experiment where medium pH value,fermentation time,fermentation temperature and amount of inoculation of Lactobacillus plantarum were influencing factors.And total contents of ginsenosides Rh1,Rg3 and Compound K(CK)were response values.An immunosuppressive model was established by an intradermal injection of acetyl-phenylhydrazine and cyclophosphamide.Thymic and splenic indices were calculated by weighting body,thymus and spleen.Serum levels of tumor necrosis factor-alpha(TNF-α),interferon-gamma(IFN-γ),interferon-6(IL-6)and interferon-10(IL-10)were detected by enzyme-linked immunosorbent assay(ELISA).And improvement effects of saponins before and after fer-mentation on immunosuppressed rats were evaluated with the above indices.RESULTS The optimal fermentation conditions were as follows:pH 7.0,fermentation time 3.2 days,fermentation temperature 37.6 ℃ and inoculation amount of L.plantarum liquid 3.1％.Three parallel experiments were performed under optimal conditions with a total saponin level of 2.42 mg·g-1.PNS before and after fermentation could boost thymic index and splenic index of immunosuppressed rats and elevate the serum levels of TNF-α,IFN-γ,IL-6 and IL-10.Also immune activity of PNS post-fermentation was higher than that of PNS pre-fermentation.CONCLUSION The levels of ginsenoside Rh1,Rg3 and CK spike markedly in fermented saponins and immunomodulatory effects are significantly enhanced.
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