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Fig. 3 | Chinese Medicine

Fig. 3

From: Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

Fig. 3

Hydrolysis of flavonoid glycosides during fermentation. The fermentation was started at time zero having L. plantarum 1 × 107 CFU/mL with DBT herbal extract at 21.6 mg/mL in MRS at 37 °C for various time points, as indicated. The amounts of calycosin-7-O-β-D-glucoside, calycosin, ononin and formononetin were determined by UPLC-MS/MS as in Fig. 1. The relative amount of each flavonoid was shown. Values are in mean ± SD, n = 5. The SD is not shown for clarity

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