PDF(Pubmed)
Abstract：
Recently, the development of functional beverages has been enhanced to promote health and nutritional well-being. Thus, the fermentation of plant foods with lactic acid bacteria can enhance their antioxidant capacity and others like anti-inflammatory activity, which may depend on the variations in the total content and profile of (poly)phenols. The present study aimed to investigate the impact of fermentation with two strains of Lactiplantibacillus plantarum of several herbal infusions from thyme, rosemary, echinacea, and pomegranate peel on the (poly)phenolic composition and whether lacto-fermentation can contribute to enhance their in vitro antioxidant and anti-inflammatory effects on human colon myofibroblast CCD18-Co cells. HPLC-MS/MS analyses revealed that fermentation increased the content of the phenolics present in all herbal infusions. In vitro analyses indicated that pomegranate infusion showed higher antioxidant and anti-inflammatory effects, followed by thyme, echinacea, and rosemary, based on the total phenolic content. After fermentation, despite increasing the content of phenolics, the antioxidant and anti-inflammatory effects via reduction pro-inflammatory markers (IL-6, IL-8 and PGE2) were similar to those of their corresponding non-fermented infusions, with the exception of a greater reduction in lacto-fermented thyme. Overall, the findings suggest that the consumption of lacto-fermented herbal infusions could be beneficial in alleviating intestinal inflammatory disorders.
摘要：
最近,加强了功能饮料的开发，以促进健康和营养福祉。因此，用乳酸菌发酵植物性食物可以增强它们的抗氧化能力和其他抗炎活性，这可能取决于（多）酚的总含量和分布的变化。本研究旨在研究用两株植物乳杆菌发酵百里香的几种草药输液的影响，迷迭香,紫锥菊,和石榴皮上的（聚）酚类成分以及乳酸发酵是否有助于增强其对人结肠肌成纤维细胞CCD18-Co细胞的体外抗氧化和抗炎作用。HPLC-MS/MS分析表明，发酵增加了所有草药输液中存在的酚类物质的含量。体外分析表明，石榴输液显示出更高的抗氧化和抗炎作用，接着是百里香,紫锥菊,还有迷迭香,基于总酚含量。发酵后,尽管增加了酚类物质的含量，通过减少促炎标志物（IL-6，IL-8和PGE2）的抗氧化和抗炎作用与其相应的非发酵输注相似，除了乳发酵百里香的减少更多。总的来说,研究结果表明，食用乳酸发酵的草药输液可能有助于缓解肠道炎症性疾病。
