Bel-Rhlid Rachid, Crespy Vanessa, Pagé-Zoerkler Nicole, Nagy Kornél, Raab Thomas, Hansen Carl-Erik
Nestec Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
J Agric Food Chem. 2009 Sep 9;57(17):7700-5. doi: 10.1021/jf9014262.
Rosmarinic acid (RA) was identified as one of the main components of rosemary extracts and has been ascribed to a number of health benefits. Several studies suggested that after ingestion, RA is metabolized by gut microflora into caffeic acid and derivatives. However, only limited information on the microorganisms and enzymes involved in this biotransformation is available. In this study, we investigated the hydrolysis of RA from rosemary extract with enzymes and a probiotic bacterium Lactobacillus johnsonii NCC 533. Chlorogenate esterase from Aspergillus japonicus (0.02 U/mg) hydrolyzed 90% of RA (5 mg/mL) after 2 h at pH 7.0 and 40 degrees C. Complete hydrolysis of RA (5 mg/mL) was achieved with a preparation of L. johnsonii (25 mg/mL, 3.3 E9 cfu/g) after 2 h of incubation at pH 7.0 and 37 degrees C. No hydrolysis of RA was observed after the passage of rosemary extract through the gastrointestinal tract model (GI model). Thus, RA is hydrolyzed neither chemically under the conditions of the GI model (temperature, pH, and bile salts) nor by secreted enzymatic activity (lipase and pancreatic enzymes). The addition of L. johnsonii cells to rosemary extract in the GI model resulted in substantial hydrolysis of RA (up to 99%).
迷迭香酸（RA）被确定为迷迭香提取物的主要成分之一，并被认为具有多种健康益处。多项研究表明，摄入后，RA会被肠道微生物群代谢为咖啡酸及其衍生物。然而，关于参与这种生物转化的微生物和酶的信息有限。在本研究中，我们用酶和益生菌约氏乳杆菌NCC 533研究了从迷迭香提取物中水解RA的情况。来自日本曲霉的绿原酸酯酶（0.02 U/mg）在pH 7.0和40℃下作用2小时后，水解了90%的RA（5 mg/mL）。在pH 7.0和37℃下孵育2小时后，用约氏乳杆菌制剂（25 mg/mL，3.3×10⁹ cfu/g）可实现RA（5 mg/mL）的完全水解。迷迭香提取物通过胃肠道模型（GI模型）后未观察到RA的水解。因此，在GI模型的条件下（温度、pH和胆汁盐），RA既不会发生化学水解，也不会被分泌的酶活性（脂肪酶和胰酶）水解。在GI模型中，向迷迭香提取物中添加约氏乳杆菌细胞会导致RA大量水解（高达99%）。
