Food Science and Biotechnology

, Volume 27, Issue 6, pp 1833–1842 | Cite as

Isolation of a sleep-promoting compound from Polygonatum sibiricum rhizome

  • Kyungae Jo
  • Hoon Kim
  • Hyeon-Son Choi
  • Seung-Su Lee
  • Myun-Ho Bang
  • Hyung Joo SuhEmail author


The aim of this study was to identify sleep-promoting substance from Polygonatum sibiricum rhizome extract (PSE) with the regulation of sleep architecture. PSE showed a decrease in sleep latency time and an increase in the sleeping time. In the electroencephalography analysis of rats, PSE (150 mg/kg) showed an increase of non-rapid eye movement by 38% and a decrease of rapid eye movement by 31% compared to the control. This sleep-promoting activity was found to be involved in the GABAA-BDZ receptor. The chemical structure of the pure compound was determined by the 1H and 13C nuclear magnetic resonance spectroscopy and gas chromatography mass spectrometry analysis; active compound was glyceryl-1-monolinoleate. The commercial standard glyceryl-1-monolinoleate showed a similar inhibitory concentration on [3H]-flumazenil binding to GABAA-BDZ receptors with final active fraction of PSE. The results indicate that glyceryl-1-monolinoleate is a major active compound responsible for the PSE-derived sleep promotion.


Glyceryl monolinoleate Polygonatum sibiricum Insomnia Sleep GABA type A-benzodiazepine receptor 



This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through the High Value-Added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (116004-02-2-HD020).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Public Health ScienceKorea UniversitySeoulRepublic of Korea
  2. 2.Skin Biotechnology CenterKyung Hee UniversityYonginRepublic of Korea
  3. 3.Department of Food Science and TechnologySeoul Women’s UniversitySeoulRepublic of Korea

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