| PHARMACOLOGICAL STUDY |
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| Year : 2018 | Volume
: 39
| Issue : 3 | Page : 169-181 |
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Influence of intrinsic microbes on phytochemical changes and antioxidant activity of the Ayurvedic fermented medicines: Balarishta and Chandanasava
Annadurai Vinothkanna, Soundarapandian Sekar
Department of Industrial Biotechnology, School of Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
Correspondence Address:
Dr. Soundarapandian Sekar
Department of Industrial Biotechnology, School of Biotechnology, Bharathidasan University, Tiruchirappalli - 620 024, Tamil Nadu
India
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/ayu.AYU_237_17
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Background: Balarishta and Chandanasava are polyherbal-fermented medicines of Ayurveda. Objective: Investigation of native microbes, understanding phytochemical changes and antioxidant activities in these medicines. Methods: Microbial populations were enumerated using selective media and standard plating methods. Yeast and bacteria were identified using classical and molecular methods. Qualitative phytochemical and gas chromatography-mass spectrometry (GC-MS) analyses were carried out.In vitro antioxidant assays were performed with different assay systems. Results: Balarishta and Chandanasava possess two yeasts (Saccharomyces cerevisiae and Schizosaccharomyces pombe) and six bacteria that are species of Bacillus, Paenibacillus, and Brevibacillus. These microbes identified biochemically were authenticated with 16S and 18S rDNA sequence analysis and NCBI accession numbers. GC-MS analysis indicated that several compounds disappear as a result of fermentation while many are retained. The presence of new phytochemical compounds in the final stages of fermentation could be ascribed from the parent molecules that either disappeared or retained during fermentation. It suggests the biotransformation of phytochemicals by the mediation of intrinsic microbes. These medicines possess antioxidant activities by the presence of phytochemicals such as phenolics, flavonoids, tannins and phytosterols, wherein bacteria also contribute. Conclusion: The role of native microbial consortium in fermentation, biotransformation and antioxidant activity of these Arishta and Asava is demonstrated.
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