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© 2019 IJRAR January 2019, Volume 6, Issue 1 www.ijrar.org (E-ISSN 2348-1269, P- ISSN 2349-5138)

IJRAR1BOP083 International Journal of Research and Analytical Reviews (IJRAR) www.ijrar.org 722

Concept of Biomedical Fermented Formulations in

Ayurvedic Pharmaceutics – An Abbreviated

Overview Sakshi Sabharwal, Simranjeet Kaur, Ntitika Anand, Saurabh Singh, Amit Mittal, Dileep Singh Baghel*

School of Pharmaceutical Sciences, Lovely Professional University, Jalandhar - Delhi G.T.

Road, Phagwara, Punjab (India)-144411

ABSTRACT

Sandhana kalpana is very potential kalpana which mentioned in ancient literature. In Vedas it is also defined for

example “Soma rasa” and “Sura”. Commonly this kalpana is known by Asava and Arishta (Biomedical

Fermented). Asava is made up of swarasa which is a primary dosage form and Arishta is made up of kwath which

is also a primary dosage form and stands in panchvid kashaya kalpana. Sandhana kalpana (Biomedical

Fermented) is traditionally used in Ayurvedic medicinal system. These formulations take an exclusive place in

Rasa-shastra and Bhaisajya Kalpana (Ayurvedic pharmaceutics). Sandhana kalpas broadly divided into 2 i.e.

Madhya sandhana and shukta sandhana. Both are further classified into 5 types. Asava and arishta are classified

under Madhya sandhana. Various ancient scholars give individual opinion for the manufacturing procedure,

duration of the sandhana, specific place for the sandhana, specific vessel used for the sandhana prakriya. They

are self-generated alcoholic preparation. The amount of alcohol is so small that it does not affect health in either

way and never shows any sign of alcohol ingestion. In modern science it can be co-related with process of

fermentation.

Keywords: Asava, Arishta, Sandhan, Biomedical Fermented

INTRODUCTION

It is a process in which, Swarasa, Hima, Kwatha etc (liquid matter) is used for a particular time period enabling

fermentation with or without some herbal drugs or Anna (food materials) to made Madya or other type of

fermented formulation. The design procedure is needed to obtain achievement of such procedure to secure greatest

and desired possessions is termed as Sandhana Kalpana. It is actually a particular type of bio-transformation

process or says fermentation reaction developed by ancient scholars for more acceptable dosage form of a drug or

food material having long saviryata avdhi (shelf life), good palatability and able to produce quick action because

of straight amalgamation by the gut wall.

Assava

The origin word implication of Assava specifies sandhana karma which takes place in asava. As per “Acharya

Charak” assava are that products which are manufactured by “Asuta Prakriya”, means fermentation.

Arista

Arishta is that substance which cannot get infected simply is called as “Arishta”. Therefore, this term denotes

altered aspects of same formulation.

“Na Rishyateya iti Arishta”

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HISTORICAL GLIMPSE

A. Charak Samhita

In Charak samhita, Sutra sthan, 25th division though defining “Madya Varga” Acharya Charak speech marks:

“Esham Asutvat asava sanjya”

Those formulations which are prepared by “Asuta Prakriya” is known as asava. In this division nine yoni’s of

assava and total 84 sandhana formulations are defined. In chikitsaa sathana, 24 Aasava and arishata mentioned

for the management intention as “Shaman” treatment, in kalpna-sthana four aasava and arishta are described for

virechna [1].

B. Sushrut Samita

Achrya sushrut point out Madhya used previous to operation. In evaluation with Charak Samhita, A very small

explanation of sandhana kalpana is found in sushrut samhita. Acharya defined total 11 Asava and Arishta and 46

Madya varga. According to acharya sushrut, asava is a one type of Madhya, which is made up of some medicinal

drugs along with guda, dhataki etc[2].

C. Ashtang Sangraha and Ashtang Hridya

Ancient literature of sandhana kalpana was more compiled during sangraha era, it is arranged in good manner

and reclassified. Total four asava-arishta are described in this. Indication of Dhataki pushpa is 1st time described

in Ashtang hridya. Total eight asava-arishta is described in this [2].

D. Kashyap Samhita

Sandhana kalpana is explained in Brihtrayi but in kashyap samhita it includes it seven basic kaplana’s of

bhaishajya kalpana.

E. Gadanigraha

In 12th century Acharya Shodhala wrote this classical text and it is followed by acharya sharangdhar. This book is

compiled as per kalpana wise. In 6th chapter (Asavadhikara), total sixty asava-arishta are described.

F. Sharangdhara samhita

This samhita is considered as a unique text of “Bhaishajya kalpana”. In this samhita, routine description of

bhaishjya done as per disorders. This samhita is considered as most important text about bhaishjya kalpana

because in it explanation of preparation, quantity, dose, expiry of substance, formulation. In this text 13 asava-

arishta are described.

G. Yoga-ratnakar

In this text twelve assava and arista are mentioned.

H. Bhaishjya Ratnavli

Achrya Govind das described 44 asava and arishta and sura is described for 1st time in another formulations [3].

Text Assava Arisshta

Charak samita 10 20

Sushrurt samita 7 14

Ashtang hridya 3 5

Ashtang sangrah 4 13

Sharngadhar samita 4 9




Bhaishjya ratnavaali 8 22

Gadanigraha 35 10

Sahasra-yoga 25 20

AFI 18 20

T.No.1: Asava and arishta mentioned in ancient texts[4]

CLASSIFICATION OF SANDHANA KALPANA

Sandhana Kalpana

Madhya Sandhana Amla/Shukta Sandhana

(Alcoholic fermentation) (Acidic fermentation)

Sura Shukta

Varuni Pakwa Prassana Tushambu

Sidhu Kadambari Sauviraka

Asava Apakwa Jagala Kanjika

Arishta Medaka Sandaki

Surabeej




MADHYA SANDHAN (Alcoholic Preparations)

A. Sura- Barley, wheat and rice are cooked and added to sandhana patra. This is obtained through the distillation

process of the filtrate of this liquid [5]. Quantity of the wheat, rice and barley is not found in ancient texts. This

product is used to cure kasa, arsha, grahani, and mutraghat, its property is vatanashak. It also helps to

increase lactation, physical strength, blood, appetite, medha and kaphaa. It helps to treat shoth, gulmaa, or

mutra-kruchcha. This is further classified as:[6]

a. Prasanna- Basically it is an upper layer of sura which is appeared too clear. It is obtained by the pouring

method to another vessel and kept for some time undisturbed so it settled the sediments. This liquid is used

as appetizer, helps to cure pain in head and abdomen. It has kapha-vata nashak properties. It shows very

good effect to cure arsha, aanaha and vibandha [7].

b. Kadambri- This watery substance more concentrate rather than prasana [8]. The properties of this product

are not described in any text.

c. Jagaala- The concentrated part below the Kadambri layer is known as Jagaal [8]. In it very low amount of

alcohol is present. This lquid is a filtrate along with the sediments. It shows Graahi, ushna, paktaa, ruksha.

It reduces thirst and vata, increases kapha, and has Hridya properties [9].

d. Medak- This layer found below the jagal and denser than it. It contains little amount of alcohol. Its

functions are same as jagal layer [10].

e. Surabija ‑ It is a residue remain after filtration. It is also called as Vakkasa, Surabija, or Kinwa.

B. Varuni- The juice and dates are collected from the palm tree which shows fermentation itself and 2-3 days one

product is formed as it called as varuni [11]. This liquid is collected through a varuni yantra, so that it is called

as varunii. Its functions are similar to Sura. It is useful in pain as, distended abdomen and shool [12].

C. Sidhu - Sidhu is of two types ‑

a. Apakawarasa ‑ swaras of madhura dravya is kept for sandhana without boiling.

b. Pakwarasa ‑ Prepared by fermenting sweet juice after boiling them.

D. Asava- A fresh juice, cold infusion or normal water is kept in sandhana patra along with sweating agent,

fermenting agent and the patra is closed and stored under normal atmosphere. When it seems to be a ready it is

filtered and stored in glass container. It is known as Asava [13]. It helps to boost the brain power, strengthen the

body, helps to treat insomnia.

E. Arishta- In arishta kwath of the medicinal plant is taken and the similar method is followed as asava. They are

stronger than asava because of the different process take place. It is easy to digest as compared to asava. It acts

as an taste booster, kapha and vata nashak, pitta-rodhak, calm laxative etc[14].

SHUKTA/AMLA SANDHAN (Acidic Formulations)

A. Shukta- The plant part like rhizome, root, fruit, etc. are taken with sneha, lavana, haridra and sarshap tail and

other spices together, kept in a sandhana patra containing water and sealed for few days, the final product is

called as shukta[15]. It is rakta-pittakara, chedan and digests all types of food that is eaten, vaiswarya, increases




the digestive power, kapha, paandu, krumi nashak, laghu, teekshna and ushna, mootral, hridya and kapha-

hara, its vipak is katu and also improves taste[16].

B. Tushodaka- Upper most layer of safed daal is kept in a vessel, in the same quantity of barely is added, and

four times water is taken and boiled to half. This liquid is kept into a sandhana patra for 8 days. After 8 days

the mixture is filtered and used. This is known as tushodak. It has properties of deepan and hridya. It is paandu

and krumi naashak[17].

C. Sauviraka- When barely is kept into sandhana patra without upper most layers along with water. The filtrate

is called as Sauviraka. It has properties of bhedhan karma. It helps to treat grahani and arsha[18].

D. Kanji- Shali dhanya and chana daal is cooked with 4-time water. The filtrate is kept in sandhana patra and the

unpleasant watery substance is found which is called as kanjji. The time of fermentation is not mentioned in

texts. It has properties like laghu and rasayana, daha-nashak when it used externally, it helps to decrease vata-

kapha and trissna when it used internally, mukha-vairasya, daur-gandhy. shushkta and kamala nashak. It is

agni-pradipak [19].

E. Sandaki- Portion of reddish, sarson, haldi, saindhav namak, hing, marich, jeerak all drugs are kept into

sandhana patra along with water. Sandhana patra is kept for 7 days. After the time period filtrate is collected

and called as Sandaki. This helps to increase the taste, but it is heavy to digest and balance kaphapitta[20].

SAMANYA NIRMANA PRAKRIYA (General method of preparation)

The kwath of drug is taken for the arishta and swarasa or hima is taken for asava along with sweeting

agent, is kept into sandhana patra containing yeast cells or dhatki pushpa.

Lepa of mamsi, marish, lodra is applied to seal the patra and kept for fermentation.

After observing the siddhi lakshan liquid should be filtered with the 4 layers of cloth [4].

a. Dravya (drug substance)

As per the literature nine Yoni’s are there to prepare the asava and arishta. They are: Rice, Fruit, Root, Heart-

wood, Flower, Rhizome, leaves, bark and sharkar dravya which are having range of 84[21].

Yoni Number Dravya Formulation Text

Rice 6 Shali Suraa Sharngadhar

Fruit 26 Draksh Draksh-arishta Sharngadhar

Root 11 Dashmula Dashmularishta Sharngadhar

Heart

wood

20 Khadir Khadir-arishta Sharngadhar

Flower 10 Dhatki Mustak-arishta Bhaishjya Ratnavli

Rhizome 4 Iksshu Ikshur-asava Sushruta

Leaf 2 Kumaari Kumary-asava Sharngadhar

Bark 4 Kutaj Kutjarishta Sharngadhar

Sharkar 1 Gud Abhay-arishta Charaka

T.No.2: 9 yoni of asava and arishta with formulations[22-30]




b. Drava-dravya (liquid)

Kwath are used to prepare the “Arishta” and swara or hima are used to prepare the “Asava”. They both are made

up of liquid Medias. There are some products in which is rule is encountered as a process of asava and arishta for

eg.: In takrarishta, no kwath is prepared into it but as per a name of it arishta is mentioned. This is only called as

vishesh samskara. This process is followed for 75% of dravyas which is containing volatile and mridhu in nature.

Dravadravya Yoga Text

Jala Pippalyasava Sharngadhara

Gomutar Chitrakasava Astanga Hrudaya

Dadhi Gandeerasava Gadanigraha

Takra Takrarishta Astanga Hrudaya

Kwatha Dasamoolarishta Sharngadhara

Swarasa Dhatryarishta Caraka

Gomayarasa Gandeerasava Gadanigraha

T.No.3: Drava-dravya generally used in asava arishta[31-37]

c. Madhura dravya (sweetening agent)

The drugs obtained from herbal source like Guda, sharkara, phanita, mishrya are used as major sweetening

agent used in asava-arishta. Honey is known as animal sourced substance is added along with guda, shakra and

used independently. These draavya are having a major concentration of sugar which helps to do fermentation.

But the perfect quantity of madhura dravya is varies from product to product as describe in table4.

Guda Sharkara Mishri Sahad

Text Lowest amount (%) Highest amount (%)

Charak samhita 15.18 Madhukasava39 156.25 Dantyarishta

Sushrut samhita 25 Vrischikadyarishta41 178.57 Putikadyarishta

Ashtang hridaya 20.23 Madhukasava43 156.25 Dantyarishta

Sharangadhar samhita 32.03 Lohasava45 156.25 Draksh-arishta

T.No.4: Lowest and Highest %age of sweetening agent[38-41]

d. Sandhaniya dravya (fermenting agents)

Dhataki pushpa and madhuka are well known as sandhaniya dravya. In classics they classified under prakshep

dravya. Dhataki pushpa is used have begin from the era of Ashtang hridya. Acharya Charak have not described

sandhaniya dravy but Achary Sushruta described surabeja and kinva as sandhaniya dravya[42]. Maduka pushp is

mentioned in sharangdhar samita. These drugs are having great amount of yeast cells which helps to done the

fermentation.




Dhataki Pushpa Madhuka

e. Prakshepa dravya (additives)

The course powder of prakshepa dravya is added into asava and arishta. They do not take part in any important

role in sandhana. Lavang, choti elachi, twaka, patara, nagkesara, tri-katu be frequently used prakshepa dravya.

They give an attractive colour and flavour to the final product which helps to increase the palatability of product.

Choti Elachi Dalchini Lavana

f. Sandhana patra (fermenting vessel)

Earthen pots and wooden pots are commonly used as sandhana patra. The ancient literature mentioned the use of

swaran patra for the manufacturing of sarswatarshta [43]. An earthen pot and china clay pot helps to maintain the

temperature during fermentation and in addition it is immobile in character but it is breakable without any

difficulty. In modern period use of steel tanks and plastic vessels is used in the industries instead of mud pots [44].

Earthen pot China clay pot Wooden Pot




Glass pot Plastic pot Stainless steel pot

Patra samskara (process especial)

The combination of lodra, jatamansi and grutha is prepared as lepa and applied on the patra for sandhibandhan

for the fermentation process. The main reason for sandhibandhan is to close the minute pores of mud pot and to

maintain the temperature and to inhibiting the fungal growth. The washing of used vessel is done for 3-4 times

with hot water is known as amlavirodha samsakar. This is used as new trend. This vessel is another time cleaned

with lime water manufactured in the ratio of 1:15 and again cleaned with warm water till the litmus-paper changes

into blue colour [45]. With this process the microbial growth and prevent the acidic fermentation.

Dhumrapan of chandana, karpoora, guggulu, agaru, jatamamsi, maricha is done after amlavirodha samskara.

The logic behind this is to sterilization of the vessel and to eliminate bad smell from the patra for reuse.

Dhumrapan of Sandhana Patra

Sandhana sthala (fermentation place)

The suitable place for the fermentation as per ancient texts is described in some terms like:

Dhanyrashi (pile of barley)

Dhanaya Madhya (putting under the pile of cereal)

Yava-palla (pile of barley)

Bhumouni khatayet (kept inside the earth)

This is done to maintain the temperature during the fermentation process which is in between 25 to 30 0C is

considered as ideal for asava-arishta.

Sandhana avadhi (duration of fermentation)

As per the formulation and formula of the product the duration of sandhana is described in the various literatures.

Time Period in days Product Text

7 Vasa-arishta Sahasra-yoga

15 Bringaraj-asava Sahasra-yoga

30 Dashmul-arishta Bhaishjya Ratnavli

180 Guggulu-asava Gadani-graha

T.No.5: Variation in duration of fermentation[46-49]

Sidhi Lakshan of Sandhana Kaplana

There is no sound hear from the vessel indicates the process completion.

When the prakshepa dravyas are settled down of the bottom of sandhana patra.




When the burring matchstick is remained burn after introduced into the sandhana patra.

The odour, color are obtained from the matter is matched with the texts or not.

Take the little amount of preparation in test tube, its colour should be clear, if any kind of element is appear

in the liquid then the sandhana patra is again closed and allowed to completion of the fermentation

process[50].

CONCLUSION

As per the literature review for sandhana kalpana (Biomedical Fermented Formulations) various acharyas gives

own opinions for classification of sandhana, sandhana patra, sandhana avadhi, prakshep dravya, dravadravya,

madhura dravya along with patra samaskara, sandhana sthala and siddhi lakshan. The uses, dose, sevan vidhi,

anupana and saviryata avdhi of sandhana kalps. Until the siddhi lakshana are appears the product is not

conserved ready for the use. The procedure of asava and arishta are same but for the manufacturing of asava

swarasa or hima of dravya is used and for the arishta kwath for dravya is used. The samsakara of patra is also

classified in to parts from them one is to wash it with hot water and lime water to remove the bad smell and

microbes growth and another is to done the dhumrpan of patra with herbal fumigants to sterilization of patra. As

per texts mud pots are considered as the best but due to disadvantage of easily breakable is not used in modern

period.

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