4종의 발효균주가 당귀의 nodakenin과 decursin의 함량에 미치는 변화

Objectives: The purpose of this study was to investigate the nodakenin and decursin contents in each fermented Angelicae gigantis Radix by 4 species of ferment strains. Methods: The strains of fermented Angelicae gigantis Radix were Lactobacillus plantarum(SE1), L. acidophilus(AC), Bacillus subtilis(B2) and B. licheniformis(BL2). The fermentative changes of nodakenin and decursin were analyzed using HPLC. Results: All of 4 species strains reduced nodakenin and decursin concentration in Angelicae gigantis Radix by fermentation. But fermentability were difference between strains. The nodakenin concentration of AC was lower than B2. The decursin concentrations of SE1 and AC were lower than B2 and BL2. Conclusions: 4 species of fermental strain were difference decomposable rate with nodakenin and decursin in fermented Angelicae gigantis Radix.