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

Abstract

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.