Potential of fermented kuini and ceri Terengganu beverages in enhancing insulin secretion in pancreatic cells

Abstract

Kuini (Mangifera odorata) and ceri Terengganu (Lepisanthes fruticosa) are well-known indigenous fruit in Malaysia. Recently, the use of these fruits is gaining attention due to their high nutrient value. In this study, an antidiabetic activity was selected to be tested on the functional beverages from both fruits. A total of two products have been formulated based on the fermentation of kuini puree and ceri Terengganu juice. The study was conducted through an in vitro assay by using pancreatic cells (BRIN BD11). The pancreatic cells were incubated with KRB (negative control) or KRB-containing products (10-1000 μg/mL) or KRB containing glibenclamide (10-1000 μg/mL). Insulin concentration was determined using Rat INS (Insulin) ELISA Kit. Results showed that both fermented kuini and ceri Terengganu beverages have the ability to increase insulin secretion from BRIN BD11 cells as compared to the control. As for fermented ceri Terengganu beverage, the highest insulin secretion was observed at a concentration of 1000 µg/mL (3.51-fold of increment). Whereas for fermented kuini beverage, the highest insulin secretion was observed at a concentration of 500 µg/mL (3.38 -fold of increment). In conclusion, both fermented beverages have the potential to enhance insulin secretion from pancreatic cells. Further study is needed to be conducted through an in vivo experiment to verify the antidiabetic action of these fermented beverages.