Functional attributes of polyphenol-rich Woodfordia fruticosa extract: an active ingredient in traditional Indian medicine with nutraceutical potential

Abstract

Abstract The focus of research in recent years has been scientific documentation and validation of the therapeutic properties of medicinal plants traditionally used in alternative systems of medicine. The present study was aimed to select a potential medicinal plant, traditionally used in the Indian system of medicine, especially in the treatment of gastrointestinal ailments, evaluate it for functional attributes including stimulation of probiotic bacterial growth, characterize the phytochemical constituents and thus provide possible evidence for their therapeutic use. Initially, hot water extracts of six plants were prepared and analyzed for total phenolic content, antioxidant property, and probiotic (Lactobacillus plantarum ATCC 8014 and MCC 2034) growth stimulatory activity. The selected extract was further assessed for additional bioactivities and characterized for polyphenolic constituents by UHPLC/HRMS. From preliminary results, Woodfordia fruticosa extract (WfE) rich in polyphenols (218.52\u2009mg GAE/g of extract), appreciable DPPH radical scavenging activity (IC50\u2009=\u20090.243\u2009mg/mL), and exhibiting dose-dependent probiotic growth stimulatory property was selected. Further evaluation of WfE showed high antioxidant ability as observed by FRAP (202.42\u2009+\u200927 µM Trolox equivalents/g) and ORAC assay (291.702\u2009±\u200922.62/mM Trolox equivalents/g). WfE also showed tyrosinase (IC50\u2009=\u200917.5\u2009±\u20092.99\u2009µg/mL) and alpha-glucosidase (IC50\u2009=\u200954.94\u2009+\u20091.28\u2009µg/mL) inhibitory activity. Polyphenol characterization revealed gallic acid as a major component with quercetin, ellagic acid, and cyanidin 3-glucoside. This study provides evidence for the traditional use of W. fruticosa in several Ayurvedic formulations, especially fermentation-based, targeting various diseases. Furthermore, it opens avenues towards the use of WfE as a functional ingredient in the preparation of synbiotic formulations or functional foods, targeting host health.