Development of Centella asiatica beverages with potential antioxidant and prebiotic activity for maintaining intestinal health

Herbal beverages with antioxidant and prebiotic properties are promising nutraceutical candidates to prevent or cure various intestinal diseases that involve oxidative stress and/or imbalance of gut microbiota. In this study, partial chemical characterization of the small molecule (ethanol soluble) and polymeric (ethanol precipitated and TCA precipitated) fractions of two types of beverages (Centella asiatica beverages; decoction and infusion) from Centella asiatica were investigated. Fifty-two compounds with known record of antioxidant or antiinflammation effect were identified in both beverages. All targeted fractions of two beverages had reducing capacity and free radical scavenging ability. The in vitro antioxidant capacity of both beverages and their individual fractions was further confirmed in H2O2 stressed Saccharomyces cerevisea models. However, the lipid peroxidation lessening ability was only observed in the small molecule fractions. The results suggested that different types of molecules in beverages can succeed via multiple mechanisms to reverse the oxidative stress in cells. In a separate experiment, both beverages could significantly retard the growth of the gastrointestinal pathogen Bacillus cereus. On the other hand, the CABs promoted growth of a well-known probiotic strain Lacticaseibacillus rhamnosus ATCC 53103 when tested individually as well as when grown together with Bacillus cereus. This study suggests that the beverages may balance antioxidant status as well as maintain quantity and diversity of microbiota to protect intestinal health. Additionally, a framework has been put forward to highlight the possible sites of intestine where an herbal beverage can act to prevent and cure some of the intestinal diseases.

Automated summary

Herbal beverages from Centella asiatica were characterized chemically and found to contain 52 compounds with antioxidant or antiinflammatory effects. The beverages showed reducing capacity and free radical scavenging ability, and could inhibit the growth of gastrointestinal pathogens while promoting the growth of probiotics. These beverages can balance intestinal antioxidant status and maintain microbiota diversity to protect intestinal health.