Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid.
Food Chem
; 271: 393-400, 2019 Jan 15.
Article
em En
| MEDLINE
| ID: mdl-30236693
ABSTRACT
The potential phytochemical losses occurring throughout the sequential steps of in-vitro gastrointestinal digestion and colonic fermentation of a rosemary aqueous extract were investigated. Crude (CE), digested (DE) and fermented (FE) extracts were characterized in terms of their phenolic profile and biological activities. Rosmarinic acid was the phytochemical that underwent the most significate transformation during digestion and fermentation, which amounted to 60% compared to the 26% degradation of the total phenolics. Overall, the simulated digestion step decreased the antioxidant activity estimated by DPPH, ABTS, FRAP, ORAC and TBARS assays. Both CE and DE did not present antiproliferative potential, however, FE exhibited a pronounced cytotoxic activity (GI50â¯=â¯116⯵g/mL) against HeLa cells. CE and DE showed to be moderate inhibitors of methicillin-resistant Staphylococcus aureus (MRSA), methicillin-susceptible S. aureus (MSSA), S. aureus, Listeria monocytogenes, whilst the FE acted as a moderate inhibitor of MRSA and MSSA.
Palavras-chave
Antioxidant activity; Antiproliferative potential; Bactericidal effect; Luteolin 7-O-glucuronide (PubChem CID: 40490600); Phytochemicals stability; Rosmarinic acid (PubChem CID: 5281792); Rosmarinic acid-enriched extracts; Sagerinic acid (PubChem CID: 23760102); Yunnaneic Acid F (PubChem CID: 10651175)
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Cinamatos
/
Rosmarinus
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Digestão
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Depsídeos
/
Fermentação
Limite:
Humans
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Brasil