Exploring the changes in anticoagulant active ingredients before and after bovine bile fermentation of the traditional Chinese medicine Yaomu via an aggregation-induced emission fluorescence sensor

Key Points

• To investigate the changes in anticoagulant active ingredients before and after fermentation of Yaomu.
• Utilized fermentation technology on Yaomu to process the active ingredients.
• Employed an aggregation-induced emission fluorescence sensor for analysis.
• Measured the effects on efficacy and toxicity of the ingredients.
• Identified variations in anticoagulant levels after fermentation.
• Confirmed enhanced efficacy and reduced toxicity post-fermentation.