Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice
This study demonstrated the protective effects of noni fruit and its fermented juice with different fermentation times against the acute liver injury caused by alcohol. In vitro trials were conducted to assess the antioxidant activities of noni fruit and fermented juice, while protective effects wer...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-07-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646462030219X |
| _version_ | 1818871376800382976 |
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| author | Min Guo Bingyong Mao Faizan Ahmed Sadiq Yujie Hao Shumao Cui Meihua Yi Qi'en Hong Yuan-Kun Lee Jianxin Zhao |
| author_facet | Min Guo Bingyong Mao Faizan Ahmed Sadiq Yujie Hao Shumao Cui Meihua Yi Qi'en Hong Yuan-Kun Lee Jianxin Zhao |
| author_sort | Min Guo |
| collection | DOAJ |
| description | This study demonstrated the protective effects of noni fruit and its fermented juice with different fermentation times against the acute liver injury caused by alcohol. In vitro trials were conducted to assess the antioxidant activities of noni fruit and fermented juice, while protective effects were confirmed by in vivo trials using mice model. The results showed that fresh noni fruit had higher antioxidant capacities (1,1-diphenyl-2-picrylhydrazyl scavenging activity, hydroxyl-radical scavenging ability, and reducing power) than fermented noni juice. However, in vivo experiments demonstrated that fermented noni juice had a comprehensive preventive effect on acute alcohol-induced liver injury, based on the histopathological analysis and the measurements of markers of serum and liver. The markers include aspartate aminotransferase, alanine aminotransferase, gamma-glutamyl transferase, alkaline phosphatase, high density lipoprotein cholesterol, low density lipoprotein cholesterol, total cholesterol, and triglyceride. This study provides positive insights into the potential role of noni fruit and fermented juice in combating challenges presented by alcohol consumption and highlights the potential of noni fruit as functional food. |
| first_indexed | 2024-12-19T12:21:56Z |
| format | Article |
| id | doaj.art-d7c09a03218f440384b61a2cf06f467f |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-19T12:21:56Z |
| publishDate | 2020-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-d7c09a03218f440384b61a2cf06f467f2022-12-21T20:21:45ZengElsevierJournal of Functional Foods1756-46462020-07-0170103995Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in miceMin Guo0Bingyong Mao1Faizan Ahmed Sadiq2Yujie Hao3Shumao Cui4Meihua Yi5Qi'en Hong6Yuan-Kun Lee7Jianxin Zhao8State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaHainan Xisha Noni Biotechnology Co., Ltd., Haikou, Hainan, ChinaHainan Xisha Noni Biotechnology Co., Ltd., Haikou, Hainan, ChinaInternational Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China; Department of Microbiology and Immunology, National University of Singapore, SingaporeState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.This study demonstrated the protective effects of noni fruit and its fermented juice with different fermentation times against the acute liver injury caused by alcohol. In vitro trials were conducted to assess the antioxidant activities of noni fruit and fermented juice, while protective effects were confirmed by in vivo trials using mice model. The results showed that fresh noni fruit had higher antioxidant capacities (1,1-diphenyl-2-picrylhydrazyl scavenging activity, hydroxyl-radical scavenging ability, and reducing power) than fermented noni juice. However, in vivo experiments demonstrated that fermented noni juice had a comprehensive preventive effect on acute alcohol-induced liver injury, based on the histopathological analysis and the measurements of markers of serum and liver. The markers include aspartate aminotransferase, alanine aminotransferase, gamma-glutamyl transferase, alkaline phosphatase, high density lipoprotein cholesterol, low density lipoprotein cholesterol, total cholesterol, and triglyceride. This study provides positive insights into the potential role of noni fruit and fermented juice in combating challenges presented by alcohol consumption and highlights the potential of noni fruit as functional food.http://www.sciencedirect.com/science/article/pii/S175646462030219XNoni juiceAcute alcohol induced liver injuryOxidative stressFermentation |
| spellingShingle | Min Guo Bingyong Mao Faizan Ahmed Sadiq Yujie Hao Shumao Cui Meihua Yi Qi'en Hong Yuan-Kun Lee Jianxin Zhao Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice Journal of Functional Foods Noni juice Acute alcohol induced liver injury Oxidative stress Fermentation |
| title | Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice |
| title_full | Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice |
| title_fullStr | Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice |
| title_full_unstemmed | Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice |
| title_short | Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice |
| title_sort | effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice |
| topic | Noni juice Acute alcohol induced liver injury Oxidative stress Fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S175646462030219X |
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