Phytochemical Characterization of Lactobacterial-Fermented Horse Chestnut (Aesculus hippocastanum L.) Extracts

Horse chestnut (HC) extracts are applied in complementary medicine for the treatment of venous circulatory disorders and other ailments [1]. While the seeds of HC have been thoroughly studied in terms of their secondary metabolite profile, little is known about their microbial conversion upon fermentation. Therefore, we herein investigated the fermentation of A. hippocastanum seeds with two Lactobacteria strains (Lactiplantibacillus plantarum and Pediococcus pentosaceus). A pH decline from 5.8 to 3.3 due to lactic acid production yielded microbiologically stable aqueous extracts. LC-ESI-MSn investigations of n- butanol extracts from the fermentates revealed a complex spectrum of diverse metabolites, comprising indoleacetic acid-N-glycosides, kaempferol and quercetin glycosides, saponins (aescins) and C18- hydroxyfatty acids, the latter being characteristic Lactobacteria marker compounds. By measuring surface tension (bubble tensiometry) and via external calibration, contents of the saponin “aescin“ complex in the extracts were found to range from 1.3 to 1.5 g/L, which may be interesting for eco-friendly applications requiring high amounts of surface active components. The results presented here together with future investigations into biological or pharmacological activities of fermented HC extracts may further be exploited for the manufacturing of novel phytopharmaceutical or cosmetic preparations ([Fig. 1]).

Fig. 1 Products of Lactobacterial-Fermented Horse Chestnut (Aesculus hippocastanum L.) Extracts

 

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• References

• 1 Owczarek-Januszkiewicz A., Kicel A., Olszewska M.A.. Aesculus hippocastamnum in the pharmaceutical industry and beyond – Phytochemistry, bioactivity, present application, and future perspectives. Ind Crops Prod 2023; 193: 116187

Publikationsverlauf

Artikel online veröffentlicht:
16. November 2023