Inulin and Pectins from Chamomile Tea: Study of the Chemical Structure and Fermentation Profile by Human Intestinal Microbiota In Vitro

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Inulin and Pectins from Chamomile Tea: Study of the Chemical Structure and Fermentation Profile by Human Intestinal Microbiota In Vitro

Pedro Felipe Pereira Chaves 1 , Thaisa Moro Cantu-Jungles 1 , Bruce R. Hamaker 2 , Marcello Iacomini1, Lucimara Mach Côrtes Cordeiro 1

1 Federal University of Paraná, Curitiba, Brazil, 2 Purdue University, West Lafayette, USA

Chamomile (Chamomilla recutita), is one of most commonly used species in herbal medicine and is included in the pharmacopoeia of almost all countries. Some of the known pharmacological effects are attributed to the presence of secondary metabolites, but it is not known whether other molecules such as polysaccharides, are working together to these effects. There are few studies on the chemical structure and biological activity of chamomile polysaccharides. Therefore, the present study aimed to structurally characterize and evaluate the fermentation profile of polysaccharides extracted from chamomile tea by human intestinal microbiota in vitro. Chamomile tea was obtained by infusion of its floral chapters (40 g/L) and polysaccharides (MRW fraction) recovered by ethanol precipitation. Analysis of monosaccharide composition and NMR spectroscopy were performed for structural characterization. A model of in vitro fecal fermentation using human intestinal microbiota was used to evaluate the fermentation profile after 0, 4, 8 and 12 hours of incubation. Gas formation, changes in pH and the production of short chain fatty acids - SCFA (acetate, butyrate and propionate) and branched (isobutyrate and isovalerate) were evaluated. Chamomile tea had a dietary fiber content of 3.2%, based on the dry weight of the floral chapters, which corresponded to inulin and pectins (high methylesterified homogalacturonan). The MRW fermentation resulted in total gas production in 12 hours similar to positive (fructooligosaccharides - FOS) control. The highest pH reduction occurred in the initial four hours, being similar to FOS at all fermentation times. Total SCFA were 38% higher for MRW than for FOS in 12 hours of fermentation. Analyzing each short chain fatty acid separately, it is possible to observe that MRW presented 56% higher acetate production, and 30% lower butyrate production, when compared to FOS. Propionate production was similar for FOS and MRW. Chamomile tea is a source of beneficial polysaccharides (inulin and pectins) that can be fermented by human intestinal microbiota.

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