Abstract

Extraction methods of fresh plants into aqueous-fermented extracts according to German Homoeopathic Pharmacopoeia (HAB), regulation nos. 33 and 34 were evaluated. In the course of production, the extraction is accompanied by fermentation and the resulting preparation is stored for at least 6 months until further processing. The present work aimed at revealing the underlying biochemical reactions during manufacture and storage. In addition, the responsible microorganisms were isolated and identified. To study the robustness of the preparation method, formulation components as well as production conditions were varied. Additionally, questions were addressed at the reproducibility of the method and a comparison with an ethanolic extract was also performed. From 2006 to 2009, 110 extracts from the fresh flowering herb of Atropa belladonna var. belladonna (L.) were produced and analyzed. The results show that lactic acid bacteria (LAB) are primarily involved in the fermentation process, mainly producing lactic acid besides acetic acid and ethanol. The homofermentative Lactobacillus plantarum and the heterofermentative Lactobacillus brevis were identified as predominant lactic acid bacteria. Finally, factors for a successful fermentation are proposed.

Links

Publisher Full Text

Authors

Schwarzenberger M, Stintzing F, Meyer U, Lindequist U

Institution

Department of Pharmaceutical Biology, Institute of Pharmacy, Ernst-Moritz-Arndt-University, Greifswald, Germany.

Source

Die Pharmazie 67:4 2012 Apr pg 331-44

MeSH

Acetates
Acids
Alcohols
Aldehydes
Atropa belladonna
Bacterial Load
Carbohydrate Metabolism
Drug Compounding
Drug Storage
Endotoxins
Ethanol
Fermentation
Honey
Hydrogen-Ion Concentration
Lactates
Materia Medica
Monosaccharides
Odors
Plant Extracts
Reference Standards
Solvents
Yeasts

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22570940