Skip to main content
Fig. 4 | Chinese Medicine

Fig. 4

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

Fig. 4

Growth of L. plantarum and activity of β-glucosidase in the presence of DBT. The fermentation was started at time zero having L. plantarum 1 × 107 CFU/mL, or with DBT herbal extract at 43.2 mg/mL, in MRS at 37 °C for various time points, as indicated. The changes of growth (OD595 absorbance), pH value and release of p-nitrophenol (PNP, corresponding β-glucosidase activity) during the fermentation were measured in each time point. The fermented product (0.2 mL) was used for assayed of β-glucosidase. Values are represented as mean ± SD, n = 5. The significance difference was assessed by one-way ANOVA: *p < 0.05 and ** p < 0.01 vs. L. plantarum group (no DBT)

Back to article page