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Antioxidative and hepatoprotective activities of lactic acid bacteria fermented calamondin (Citrus microcarpa) juice against ethanol injured FL83B mice liver cell

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Author Affiliations

  • 1Dept. of Food Science, National Pingtung University of Science and Technology, No.1, Hsueh Fu Road, Nei-Pu Hsiang, 91201, Pingtung, Taiwan
  • 2Dept. of Food Science, National Pingtung University of Science and Technology, No.1, Hsueh Fu Road, Nei-Pu Hsiang, 91201, Pingtung, Taiwan
  • 3Dept. of Food Science, National Pingtung University of Science and Technology, No.1, Hsueh Fu Road, Nei-Pu Hsiang, 91201, Pingtung, Taiwan

Res. J. of Pharmaceutical Sci., Volume 6, Issue (1), Pages 1-6, January,30 (2017)

Abstract

This research was aimed to observe the difference of antioxidant and hepatoprotective capacity against ethanol injury of single- and co-inoculation of lactic acid bacteria and acetic acid bacteria-fermented calamondin juice. Trolox equivalent antioxidant capacity and reducing power was used to observe the antioxidant capacity, while the antioxidant compounds observed were total phenolic and flavonoid compounds. Hepatoprotective activity was observed against ethanol induced injury on FL83B mice liver cell. Lactic acid bacteria fermented calamondins showed higher antioxidant capacity and compound compared to acetic acid bacteria fermented calamondin and lactic acid and acetic acid bacteria co-inoculated calamondin. Regarding hepatoprotective activity, lactic acid bacteria fermented calamondin showed the best protective capacity compared to two other groups, while unfermented calamondin juice had adverse effect on the FL83B liver cell. Lactic acid bacteria fermentation is a potential processing method to be applied on liquid fermentation like calamondin juice to increase the bioactivity of the fruit juice.

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