Decrease in Barbaloin and Product of Butyric acid Fermented by Endophytic Bacteria in Aloe Arborescens leaves

Amal Kabbash, Fotouh R. Mansour, Mona El-Aasr, Lamiaa A. Al-Madboly, Akira Yagi


Quantitative analysis of phenolic compounds in Aloe arborescens fermented extract revealed that barbaloin concentration was found to be 14 μg/mL (14 ppm) by HPLC analysis. Seven phenolic compounds could be identified: aloesin, 8-C-glycosyl-7-O-methyl-S-aloesol, aloenin, isobarbaloin, barbaloin, 2҆ ҆-O-feruloylaloesin, and aloe-emodin based on previous HPLC analysis. Short chain fatty acids such as acetic, propionic, butyric, lactic acid, were identified in the fermented extract of A. arborescens by GC/MS analysis. Reduction of barbaloin concentration and production of butyric acid clearly indicate a potential efficacious role of endophytic bacteria in A. arborescens leaves. Dietary intake of the extract fermented by endophytic bacteria in A. arborescens highlights immune-stimulating activity to human health and strongly influences an importance of host-microbial crosstalk to ensure maintenance of homeostasis.


Aloe arborescens; Endophytic bacterial fermentation; Barbaloin; Short chain fatty acids

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