Taraxacum Genus: Potential Antibacterial and Antifungal Activity

Valenzuela, María Eugenia Martínez; Peralta, Katy Díaz; Martínez, LorenaJorquera; Maggi, Rolando Chamy

doi:10.5772/intechopen.71619

Cited by 1 publication

(1 citation statement)

References 68 publications

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“…Taraxacum officinale has wide medicinal applications since ancient times, and it has been used in traditional and native American medicine [36]. Beside antimicrobial activity [37,38], Taraxacum spp. reveal protective action against hepatotoxicity, but also oxidative stress and the inhibition of proliferation of cancer cell lines were reported [39].…”

Section: Introductionmentioning

confidence: 99%

Succession of Bacterial and Fungal Communities during Fermentation of Medicinal Plants

et al. 2022

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The fermentation of medicinal plants has been studied very little, as compared to the fermentation of food and beverages. One approach applies fermentation by single bacterial or fungal strains and targets the production of specific compounds or preservation of the fermented material. Spontaneous fermentation by an autochthonous starter community may lead to a more diverse blend of fermentation products because co-occurring microbes may activate the biosynthetic potentials and formation of compounds not produced in single strain approaches. We applied the community approach and studied the fermentation of four medicinal plants (Achillea millefolium, Taraxacum officinale, Mercurialis perennis, and Euphrasia officinalis), according to a standardized pharmaceutical fermentation method. It is based on the spontaneous fermentation by plant-specific bacterial and fungal communities under a distinct temperature regime, with a recurrent cooling during the first week and further fermentation for at least six months. The results revealed both general and plant-specific patterns in the composition and succession of microbial communities during fermentation. Lactic acid bacteria increasingly dominated in all preparations, whereas the fungal communities retained more plant-specific features. Three distinct fermentation phases with characteristic bacterial communities were identified, i.e., early, middle, and late phases. Co-occurrence network analyses revealed the plant-specific features of the microbial communities.

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