In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

BMC Complementary and Alternative Medicine

Research Article

Indu Bala Jaganath¹  Kamariah Long¹  Anisah Binti Jamaluddin¹  Swee Keong Yeap²  Dilan Satharasinghe³  Kam Heng Ng⁴  Noraisyah Zulkawi⁴  Sheau Wei Tan⁵  Rizi Zamberi⁶  Noorjahan Banu Alitheen⁷  Wan Yong Ho⁸ 

[1] Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), 43400, Serdang, Selangor, Malaysia;China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Jalan Sunsuria, Bandar Sunsuria, 43900, Sepang, Selangor, Malaysia;Department of Basic Veterinary Sciences, Faculty of Veterinary Medicine & Animal Science, University of Peradeniya, 20400, Peradeniya, Sri Lanka;Elken Sdn Bhd, 20, Bangunan Elken, Jalan 1/137C, Batu 5, Jalan Kelang Lama, 58000, Kuala Lumpur, Malaysia;Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), 43400, Serdang, Selangor, Malaysia;Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia;School of Biomedical Sciences, The University of Nottingham Malaysia Campus, 43500, Semenyih, Selangor, Malaysia;

关键词: Lactic acid bacteria;    Yeast;    Organic acid;    Antioxidant;    T cells;   

DOI  :  10.1186/s12906-017-1845-6

 received in 2016-11-19, accepted in 2017-06-20,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundXeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies.MethodsOrganic acid and antioxidant profiles of Xeniji fermented foods were evaluated. Moreover, oral acute (5 g/kg body weight) and subchronic toxicity (0.1, 1 and 2 g/kg body weight) of Xeniji were tested on mice for 14 days and 30 days, respectively. Mortality, changes of body weight, organ weight and serum liver enzyme level were measured. Liver and spleen of mice from subchronic toxicity study were subjected to antioxidant and immunomodulation quantification.ResultsXeniji was rich in β-carotene, phytonadione, polyphenol, citric acid and essential amino acids. No mortality and significant changes of body weight and serum liver enzyme level were recorded for both oral acute and subchronic toxicity studies. Antioxidant level in the liver and immunity of Xeniji treated mice were significantly upregulated in dosage dependent manner.ConclusionXeniji is a fermented functional food that rich in nutrients that enhanced antioxidant and immunity of mice.Graphical abstractXeniji that rich in β-carotene, phytonadione, polyphenol, citric acid and essential amino acids promote antioxidant and immunity in mice without causing toxic effect.

【 授权许可】

CC BY   
© The Author(s). 2017