More than a perfect 6: the fungi in Massa Medicata Fermentata

Unlike most indigenous crude drugs of plants, animal or mineral sources in the East Asian ethnomedical practice, Massa medicata fermentata (MMF) stands out as a fermented mixture of six different botanical ingredients. Although MMF exerts a range of gut modulating effects attributed to the phytochemical properties of the individual botanical ingredients, this association requires further elucidation.

The individual botanical ingredients and fermenting process are reviewed for a more comprehensive understanding of its gut modulating effects.

A mixture of sweet wormwood (Artemisia annua), waterpepper (Persicaria hydropiper), cocklebur (Xanthium sibiricum), apricot kernel (Prunus armeniaca), red rice-bean (Vigna umbellata) and wheat flour and/or bran (Triticum sativum) is spontaneously fermented to produce MMF. During fermentation, the phytochemicals present in the individual botanical ingredients undergo rapid degradation. Simultaneously, bioactive metabolites are generated via microbial actions. The microorganisms, predominantly filamentous fungi, have been known to yield proteins, digestive enzymes and secondary metabolites that are distinctly different to those produced by yeast/bacteria. Depending on the species, some are known to produce mycotoxins with detrimental effects on humans and animals. Fungi are known to survive in varying environmental conditions. To ensure proper growth of desired fungi and suppression of pathogenic ones, standardised manufacturing conditions are necessary.

Medicinal effects of MMF are traditionally believed to be conferred by the botanical ingredients that go into its production. However, it is postulated here that filamentous fungal species is the crucial factor that determines the product quality and therapeutic effect of MMF, while the role of the six botanical ingredients are supplementary.

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Artikel online veröffentlicht:
16. November 2023