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Fig. 7 | Chinese Medicine

Fig. 7

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

Fig. 7

The fermented product having DBT shows stronger anti-glycation activity. The effects of L. plantarum fermented DBT on glycation of protein were measured, including (A): Lysine-glucose Maillard reaction (Lys-glu), BSA-fructose glycation model (BSA-fru), BSA-methylglyoxal glycation model (BSA-mgo), arginine-methylglyoxal glycation model (arginine-mgo) and (B): Mgo scavenging (Mgo-scavenging). The fermentation was started with L. plantarum 1 × 107 CFU/mL, or with DBT herbal extract at 43.2 mg/mL, in MRS at 37 °C for 0, 9, 18, and 48 h, as indicated. The fermented products (0.2 mL) in all cases were used for assayed. DBT dissolved in MRS at 43.2 mg/mL without L. plantarum and aminoguanidine (A) served as a positive at 1 mg/mL, except for Lys-glu at 10 mg/mL. Values are represented as mean ± SD, n = 6, as percentage of inhibition against control (no drug).The significance was assessed by one-way ANOVA: *p < 0.05 and **p < 0.01 vs DBT group, and #p < 0.05 and ##p < 0.01 vs L. plantarum group (L.p)

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