Determination of some biological properties over Kluyveromyces lactis 1 of Rheum ribes L. (Rhubarb) as a traditional medicinal and food plant

Abstract

In this study; fatty acid, vitamin, phytosterol, flavonoid and resveratrol contents and antimicrobial activities of Rheum ribes L. (rhubarb) extracts treated with Kluyveromyces lactis 1 were determined and compared. R. ribes is known as both peptic and fibrous worldwide by humans. According to the results obtained; it was observed that total fatty acid, vitamin and phytosterol contents in R. ribes (rhubarb) extracts were at certain levels. It was detected that total fatty acid levels; at significant rates, vitamin contents; partly of R. ribes extracts prepared with K. lactis 1 increased; however, flavonoid contents decreased at different rates. In the study, it was noticed that R. ribes had antioxidant and antimicrobial activities at changing rates. When antimicrobial activities of R. ribes extracts containing K. lactis 1 were analyzed, it was observed that they had effect at changing rates against all of the bacteria, yeasts and dermatophyte fungi except Staphylococcus aureus of fatty acid extracts. On the other hand, vitamin and flavonoid extracts demonstrated scarcely any antimicrobial activity. In conclusion, it was detected that R. ribes, which has a local plant, had positive effects on the development of K. lactis 1 used in this study which is also accepted as a potential probiotic. It was observed that this yeast type developing in extracts obtained from plants affected biological active compounds at changing rates

Keywords

• Antimicrobial activity, Fatty acid, Phytosterol, Rheum ribes, Vitamin

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