Beneficial Effects of Jujube Juice Fermented by Lactobacillus plantarum NXU19009 on Acute Alcoholic Liver Injury in Mice

Huiyan Liu,Haitian Fang,Xiaoping Yang,Yun Ping Neo,Shihua Xin,Ranran Lu

doi:10.3390/fermentation8020054

Huiyan Liu, Haitian Fang + Show 4 more

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https://doi.org/10.3390/fermentation8020054

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Journal: Fermentation	Publication Date: Jan 27, 2022
Citations: 3	License type: CC BY 4.0

Affiliation: Ningxia University, Taylor's University

Abstract

Red jujube (Ziziphus jujuba Mill.) is an important fruit that has the concomitant function of both medicine and food. It has been proven to be rich in various bioactive components. In the present study, jujube juice was fermented by Lactobacillus plantarum NXU19009 to enhance the flavor and nutritional benefits. Its potential for the prevention and treatment of acute alcohol induced-liver injury in mice was examined in this study. The results showed that the administration of the fermented jujube juice along with alcohol significantly decreased (p < 0.01) the liver indices, as well as the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alcohol dehydrogenase (ADH), total triglyceride (TG), total cholesterol (TC), and liver malondialdehyde (MDA) in the serum. In contrast, the levels of liver superoxide dismutase (SOD) and glutathione (GSH) in mice administered with fermented jujube juice were found to increase significantly (p < 0.01). Furthermore, the administration of fermented jujube juice in mice was found to alter their intestinal microbiota and an improvement was observed based on the results obtained in the histopathology examination. Therefore, Jujube juice fermented by Lactobacillus plantarum NXU19009 protects against liver injury and may prove to be an effective supplement to attenuate acute alcoholic liver injury.

Highlights

Accepted: 14 January 2022Red jujube (Ziziphus jujuba Mill) is an indigenous fruit widely cultivated in northernChina that serves as both food and medicine
Most reports have focused on the jujube polysaccharides, triterpenes, and cAMP, and research related to the hepatoprotective effect of fermented jujube juice is scarce, despite lactic acid bacteria (LAB) having been found to ameliorate liver injury [8]
The findings of the present study provide a better understanding of the preventive mechanism of fermented jujube juice on alcoholic liver disease (ALD), which can serve as useful information for the commercial applications of jujube fruit and fermented jujube juice

Summary

Introduction

China that serves as both food and medicine It is known for its rich nutritional value and functional components, such as organic acids [1], polysaccharides, flavonoids [2], and triterpenoids, that were reported to exhibit anti-inflammatory and antibacterial properties [3,4,5]. Another important functional component of red jujube is the cyclic adenosine phosphate (cAMP), which is an important regulator in human physiological processes, especially to improve liver function [6,7]. Most reports have focused on the jujube polysaccharides, triterpenes, and cAMP, and research related to the hepatoprotective effect of fermented jujube juice is scarce, despite lactic acid bacteria (LAB) having been found to ameliorate liver injury [8]

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