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<oai_dc:dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
<dc:title>Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions</dc:title>
<dc:creator>Ozturk, Tarik</dc:creator>
<dc:creator>Ávila-Gálvez, María Ángeles</dc:creator>
<dc:creator>Mercier, Sylvie</dc:creator>
<dc:creator>Vallejo, Fernando</dc:creator>
<dc:creator>Bred, Alexis</dc:creator>
<dc:creator>Fraisse, Didier</dc:creator>
<dc:creator>Morand, Christine</dc:creator>
<dc:creator>Pelvan, Ebru</dc:creator>
<dc:creator>Monfoulet, Laurent-Emmanuel</dc:creator>
<dc:creator>González-Sarrías, Antonio</dc:creator>
<dc:description>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 <i>Lactiplantibacillus plantarum</i> 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 PGE<sub>2</sub>) 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.</dc:description>
<dc:date>2024-05-04T09:51:06Z</dc:date>
<dc:date>2024-05-04T09:51:06Z</dc:date>
<dc:date>2024-05-02</dc:date>
<dc:date>2024-05-04T09:51:06Z</dc:date>
<dc:type>artículo</dc:type>
<dc:identifier>doi: 10.3390/antiox13050562</dc:identifier>
<dc:identifier>Antioxidants 13 (5): 562 (2024)</dc:identifier>
<dc:identifier>http://hdl.handle.net/10261/355840</dc:identifier>
<dc:rights>open</dc:rights>
<dc:publisher>Multidisciplinary Digital Publishing Institute</dc:publisher>
</oai_dc:dc>