In vitro EVALUATION OF HERBAL EXTRACT POWDER AND PROBIOTIC PROPERTIES FOR COORDINATING USAGE
Keywords:
Herbal extract powder, probiotic, anti-inflammation, anti-oxidant, antagonistic activity, cholesterol reduction, D-valueAbstract
Determination of the in vitro properties of 6 herbal extracts and 4 probiotic bacteria was performed to examine their potential for being used as a co-functional product. The anti-oxidant and anti-inflammatory activities of the re-soluble extracts of Cordycep sinensis, Garnoderma lucidum, Tagetes erecta, Terminalia chebula Retz., T. bellirica Roxb., and Phyllanthus emblica were investigated. P. emblica and T. chebula possessed the top 2 highest DPPH radical scavenging activities of 94.07% and 88.75%, respectively. For anti-inflammation, the highest percentage was found in T. bellirica (12.11%). There was no antibacterial effect of those herbal solutions on 4 probiotic bacteria, i.e. Bifidobacterium longum BCC 51139, Pediococcus acidilactici TISTR 2309, Lactobacillus acidophilus TISTR 2365, and Lactobacillus casei TISTR 1463. For in vitro cholesterol reduction, B. longum and L. casei were the strains with the most potential (87.68% and 85.71% decline, respectively). Model capsules of a mixture of herbal powder (Triphala herbs including T. chebula, T. bellirica, and P. emblica) and each freeze-dried probiotic were prepared. The acid tolerance test showed that the cell numbers of all 4 bacteria in the model capsules decreased only 0.5 log CFU/g at pH 2.0 when compared to those at pH 6.4, whilst L. acidophilus was sensitive to bile salt (> 5 log reduction). The decimal reduction time was exploited to evaluate the storage life of the capsules at room temperature. The D-values of L. acidophilus and P. acidilactici were 46 and 25 days, respectively, whereas L. casei and B. longum had 15 days of D-value.
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