Xingetal.JZhejiangUniv-Sci.PDF

Xing et al. / J Zhejiang Univ-Sci B (Biomed Biotechnol) 2016 17(5):391-398 391 Journal of Zhejiang University-SCIENCE B (Biomedicine Biotechnology) ISSN 1673-1581 (Print); ISSN 1862-1783 (Online) /jzus; E-mail: jzus@ Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus* Yun XING1, Le CAI??1, Tian-peng YIN1, Yang CHEN2, Jing YU1, Ya-rong WANG2, Zhong-tao DING??1 (1Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China) (2Department of Pharmaceutical Sciences, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, China) ?E-mail: caile@; ztding@ Received Nov. 4, 2015; Revision accepted Dec. 10, 2015; Crosschecked Apr. 15, 2016 Abstract: The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spec- troscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids’ enrichment process. Key words: Salvia miltiorrhiza, Geomyces luteus, Salvianolic acids, Antioxidant, Fermentation /10.1631/jzus.B15002