1. In vitro fermentation of rosmarinic acid and lemon balm (Melissa officinalis L., Lamiaceae) extract by probiotic microorganisms.
- Author
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Hitl, Maja, Brkić, Snežana, and Kladar, Nebojša
- Subjects
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LEMON balm , *HIGH performance liquid chromatography , *FERMENTATION , *PROBIOTICS , *GUT microbiome , *LACTOBACILLUS acidophilus , *LAMIACEAE - Abstract
• Fermentation of rosmarinic acid and lemon balm extract was performed. • Eleven commercially available probiotics were used. • Rosmarinic acid highly degrades, depending on probiotic strains used. • The compound is more stabile in pure form than in extract matrix. • Lactobacillus helveticus is presumed responsible for extensive degradation. Rosmarinic acid (RA) represents a phenolic compound with numerous proven health benefits. However, peroral application limits its effectiveness, due to degradation occurring inside digestive tract. The aim of the research was to investigate in vitro stability of RA under the fermentative activity of microorganisms present in intestinal microbiota. Pure compound and lemon balm extract were used as sources of RA, while the source of microorganisms were 11 commercially available probiotics containing preparations. The concentrations of RA before and after fermentation were determined by high performance liquid chromatography (HPLC-DAD). Reduction of RA's content was significant in some of used probiotics, ranging from approximately 20% to total 100% in case of pure compound use. In cases of use of same probiotic supplement, decrease in RA's content is higher in case of lemon balm extract. The bacterial strain found responsible for higher extent of degradation was Lactobacillus helveticus. During fermentation process, various metabolites can be formed, including caffeic and ferulic acid, while other compounds detected in lemon balm's extract were also susceptible to microbial fermentation. Rosmarinic acid degrades extensively during fermentation by microorganisms present in intestinal flora. This compound is more stable in pure samples than in complex matrix of extract. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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