Exploiting Interactions of Heart-leaved Moon Seed, Tinospora cordifolia and yeast S. ceresiviae to Make Functional Herbal Wine
Plant products are widely used as functional foods all over the world for the quality, safety and efficiencies of their bioactive molecules. This study aims to improve the Myanmar folk medicine to the functional beverage and examine the functional properties of this beverage. Anaerobic fermentation of herbal wine was carried out for two months using S. ceresiviae. This herbal wine showed the 92% of antioxidant activity by DPPH free radical scavenging assay when compared to the reference compound ascorbic acid (250µg/ml). It has normoglycaemic Activity and can reduce the blood glucose level to the normal value after 135min of wine administration and thereafter maintained a plateau to the end of the study (225 min) in diabetic mice. Moreover, herbal wine showed antimicrobial activity on Pseudomonus sp. but not other tested bacteria by well diffusion assay. These in vitro and in vivo studies showed that this herbal wine have functional properties and have the potential for the treatment of type II diabetes in human by regular consummation.