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

摘要

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.