Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid

•Aqueous extracts of rosemary are rich in antioxidant polyphenolics.•A rosemary aqueous extract underwent in vitro digestion and colonic fermentation.•After the simulated processes, the amount of rosmarinic acid decreased 60%•The fermented extract presented significant cytotoxic activity against HeL...

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Bibliographic Details
Published in:Food chemistry 2019-01, Vol.271, p.393-400
Main Authors: Gonçalves, Geferson A., Corrêa, Rúbia C.G., Barros, Lillian, Dias, Maria Inês, Calhelha, Ricardo C., Correa, Vanesa G., Bracht, Adelar, Peralta, Rosane M., Ferreira, Isabel C.F.R.
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants
Antiproliferative potential
Bactericidal effect
Cinnamates - chemistry
Cinnamates - pharmacology
Depsides - chemistry
Depsides - pharmacology
Digestion
Fermentation
HeLa Cells
Humans
In Vitro Techniques
Methicillin-Resistant Staphylococcus aureus - drug effects
Phytochemicals stability
Plant Extracts
Rosmarinic Acid
Rosmarinic acid-enriched extracts
Rosmarinus - chemistry
Staphylococcus aureus
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Summary:•Aqueous extracts of rosemary are rich in antioxidant polyphenolics.•A rosemary aqueous extract underwent in vitro digestion and colonic fermentation.•After the simulated processes, the amount of rosmarinic acid decreased 60%•The fermented extract presented significant cytotoxic activity against HeLa cells.•Extracts’ biological properties remained throughout the transformation processes. 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 (GI50 = 116 µg/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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.07.132