Presentation Information
[P02-172]Enhancing Rhein Production in Rheum palmatum Through Traditional Processing Combined with Microbial Fermentation and Its Neuroprotective Effects Against Parkinson’s Disease
○Tzu-Kuan Lien1, Bor-Yann Chen1, Po-Wei Tsai2, Cheng-Yang Hsieh1, Chung-Chuan Hsueh1 (1. Department of Chemical and Materials Engineering, National Ilan University, Taiwan (Taiwan), 2. Department of Food and Science, National Taiwan Ocean University, Taiwan (Taiwan))
Keywords:
Rheum palmatum,Rhein,Microbial fermentation,Herbal processing,Neuroprotection
Rheum palmatum is a traditional botanical resource with both medicinal and edible potential, long used in Traditional Chinese Medicine in Asia and documented in the U.S. NIH Dietary Supplement Label Database. It contains various bioactive constituents, notably rhein, an important anthraquinone compound reported to possess anti-inflammatory, antioxidant, hepatoprotective, and nephroprotective activities. These properties suggest its potential as a functional ingredient. However, the natural abundance of rhein in raw materials is limited, and conventional preparation methods face challenges such as high costs and low efficiency. Therefore, developing strategies to increase rhein yield is crucial for the high-value utilization of rhubarb.
In TCM, processing modifies the properties of herbal materials, while microbial fermentation promotes biotransformation of bioactive compounds. Previous studies showed that fermentation of Rheum palmatum increased aloe-emodin and chrysophanol contents from 1.0 mg/L to 5.0 mg/L and 3.7 mg/L, respectively. Furthermore, traditionally processed rhubarb showed a 1.53-fold increase in electrochemical activity in microbial fuel cells (MFC) compared to the crude herb, suggesting that processing augments electron transfer characteristics.
Based on these findings, this study subjected processed Rheum palmatum to microbial fermentation to investigate if combined treatment enhances anthraquinone transformation. This integrated approach markedly increased rhein content from 0.85 mg/g to 8.34 mg/g (more than 9 fold), confirming that integrating herbal processing with fermentation significantly augments target production. To evaluate its neuroprotective potential, an H2O2-induced oxidative stress model in PC12 cells was employed. Rhein significantly alleviated cellular damage, exhibiting neuroprotective effects. Additionally, molecular docking revealed that five common rhubarb anthraquinones displayed favorable binding affinities toward Parkinson's disease targets, with rhein showing outstanding performance. Fermentation kinetics modeling was introduced to identify optimal conditions, suggesting that process optimization could shorten production time and effectively increase yield. This study demonstrates that the dual strategy of combining traditional processing with microbial fermentation not only increases rhein content but also serves as a feasible approach for enhancing the high-value utilization of rhubarb functional components.
In TCM, processing modifies the properties of herbal materials, while microbial fermentation promotes biotransformation of bioactive compounds. Previous studies showed that fermentation of Rheum palmatum increased aloe-emodin and chrysophanol contents from 1.0 mg/L to 5.0 mg/L and 3.7 mg/L, respectively. Furthermore, traditionally processed rhubarb showed a 1.53-fold increase in electrochemical activity in microbial fuel cells (MFC) compared to the crude herb, suggesting that processing augments electron transfer characteristics.
Based on these findings, this study subjected processed Rheum palmatum to microbial fermentation to investigate if combined treatment enhances anthraquinone transformation. This integrated approach markedly increased rhein content from 0.85 mg/g to 8.34 mg/g (more than 9 fold), confirming that integrating herbal processing with fermentation significantly augments target production. To evaluate its neuroprotective potential, an H2O2-induced oxidative stress model in PC12 cells was employed. Rhein significantly alleviated cellular damage, exhibiting neuroprotective effects. Additionally, molecular docking revealed that five common rhubarb anthraquinones displayed favorable binding affinities toward Parkinson's disease targets, with rhein showing outstanding performance. Fermentation kinetics modeling was introduced to identify optimal conditions, suggesting that process optimization could shorten production time and effectively increase yield. This study demonstrates that the dual strategy of combining traditional processing with microbial fermentation not only increases rhein content but also serves as a feasible approach for enhancing the high-value utilization of rhubarb functional components.
Comment
To browse or post comments, you must log in.Log in