In vitro colonic fermentation of saponin-rich extracts from quinoa, lentil, and fenugreek. Effect on sapogenins yield and human gut microbiota

In vitro colonic fermentation of saponin-rich extracts from quinoa, lentil, and fenugreek was performed. Production of sapogenins by human fecal microbiota and the impact of extracts on representative intestinal bacterial groups were evaluated. The main sapogenins were found after fermentation (soyasapogenol B for lentil; oleanolic acid, hederagenin, phytolaccagenic acid, and serjanic acid for quinoa; and sarsasapogenin, diosgenin, and neotigogenin acetate for fenugreek). Interindividual differences were observed, but the highest production of sapogenins corresponded to quinoa (90 μg/mL) and fenugreek (70 μg/mL) extracts, being minor for lentil (4 μg/mL). Lentil and quinoa extracts showed a general antimicrobial effect, mainly on lactic acid bacteria and Lactobacillus spp. Significant increases of Bifidobacterium spp. and Lactobacillus spp. were observed for fenugreek in one volunteer. Thus, the transformation of saponin-rich extracts of quinoa, lentil, and fenugreek to sapogenins by human gut microbiota is demonstrated, exhibiting a modulatory effect on the growth of selected intestinal bacteria.

Bibliographic Details

Main Authors:	Navarro del Hierro, Joaquín, Cueva, Carolina, Tamargo García, Alba, Núñez-Gómez, Estefanía, Moreno-Arribas, M. Victoria, Reglero, Guillermo, Martín, Diana
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Language:	English
Published:	American Chemical Society 2020
Subjects:	Saponins, Gut microbiota, Sapogenins, Diosgenin, Soyasapogenol, Oleanolic acid,
Online Access:	http://hdl.handle.net/10261/220143 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003176 http://dx.doi.org/10.13039/100012818
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