Short chain fatty acids from fermentation by endophytic bacteria in Aloe vera leaf rind and gel

ABSTRACT
Aloe vera extracts have antimicrobial and anti-fungal activities, which may be able to treat minor skin infections. In spite of these antimicrobial activities, the inner leaf gel containing acemannan: non-digestible
polysaccharide, leads to fermentation with endophytic bacteria and results in bacterial growth promotion, while no short chain fatty acids were detected in the ether extract of the fermentation broth with the rind. Butyric acid was identified by GC/MSD analysis from ether extract of the gel fermentation broth, expecting multiple beneficial effects of butyric acid at intestinal and extra-intestinal level. Present investigation exhibits that daily intake of the butyric acid fermentation extract from Aloe vera inner gel with endophytic bacteria, may provide the possible potential preventive and therapeutic roles in human health.

要旨
「アロエベラ葉外皮とゲル部に内生する微生物の発酵に由来する短鎖脂肪酸」

アロエベラ葉に内生する微生物はアロエベラ葉ゲル部に含まれる多糖体を基質として、pH4.2, 72時間代謝発酵して、短鎖脂肪酸の酪酸の産生がGC/MSD 分析で、91% (保持時間:13.625') の精度を持って標品酪酸と同定された。なお、葉皮部との発酵は弱く阻害された。

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