Fermented Papaya Research Articles

Comparing fermented food and vitamin E on exercise-mediated Nrf2/ARE activation in middle-aged/ elderly: A randomized, double-blind clinical study

Objective: This study investigated the effects of fermented papaya preparation (FPP®) and vitamin E on gene expression in middle-aged/elderly individuals, leveraging FPP’s established antioxidant and immune-regulatory benefits. Methods: Graded Exercise Walking Test was administered twice weekly for 6 months. Total Antioxidant capacity (TAC) and gene expression (Nrf2, NQO1, HO-1) in PBMC were measured monthly. Results: Throughout the 6-month study, routine biochemistry and BMI remained stable. Both treatments significantly improved Total Antioxidant Capacity (TAC), Vitamin E exhibiting earlier effects (3 months). Notably, FPP® supplementation led to sustained over-expression of nuclear Nrf2 in all subjects, surpassing Vitamin E’s effects. NQO1 gene expression was rapidly and consistently upregulated in the FPP group, exceeding baseline and Vitamin E levels throughout the study. HO-1 gene expression was upregulated by FPP at 1 month in younger age quartiles (Q1-2) and at 3 and 6 months in all subjects, regardless of age and gender. In contrast Vitamin E did not significantly impact Nrf2, NQO1, or HO-1 gene expression. Conclusion: These findings demonstrate that FPP, unlike Vitamin E, potentiates Nrf2 signaling, triggering a downstream epigenetic cascade. Notably, our clinical data reveal that physical exercise combined with functional food supplementation partially restores impaired Nrf2 signaling in elderly individuals.

Fermented Ananas comosus and Carica papaya harbour putative probiotic Limosilactobacillus fermentum and Lacticaseibacillus paracasei strains with inhibitory activity against α-glucosidase and α-amylase

Diabetes mellitus (DM) is the condition represented by persistent hyperglycaemia, owing to the altered glucose metabolism. The current research aims to assess the capabilities of strains of lactic acid bacteria (LAB) that were obtained from fermented Ananas comosus (A. comosus) and Carica papaya (C. papaya) (non-dairy sources) as probiotics for the prevention of DM. The capacity of the strains to endure or survive extreme conditions was evaluated using bile tolerance using oxgall at varying concentrations, hydrophobicity, coaggregation ability, adhesion ability, and hemolytic activity, and their survival rate in gastric and intestinal juices. The LAB strains demonstrated the following results: phenol (>7 Log CFU/mL), acid-bile conditions (6.53–7.11 Log CFU/mL), gastric and intestinal juice tolerance (6.18–7.33 Log CFU/mL), thereby fulfilling the requirements to be a prospective probiotic agent. The LAB strains showed characteristics of cell surface hydrophobicity (≥ 40 %), autoaggregation (≥ 70 %), and coaggregation (≤ 48 %). Furthermore, they demonstrated antioxidant activity (≥ 59 %) as well as the ability to lower blood sugar levels by inhibiting α-glucosidase (≤ 57 %) and α-amylase (≤ 64 %). The development of antidiabetic probiotics from fermented papaya and pineapple has several potential uses. These probiotics may be used as functional foods or supplements to improve glycemic control in individuals with DM. They may also be used as adjunct therapies to conventional diabetes treatments to enhance their efficacy. The results of this research may pave way for creating probiotic products that function as food additives or supplements, with the aim of enhancing health and preventing long-term illnesses like diabetes. Additionally, probiotics have been proven to boost intestinal health, regulate the immune system, and decrease inflammation.

Neutrophil-lymphocyte ratio and update conclusions from a 2-year double-blind rct testing fermented papaya preparation in healthy middle-aged/elderly subjects

Background:T his study represents the second part of a 2-year interventional study in middle-aged /elderly healthy subjects treated either with an antioxidant supplementation (200mg trans-resveratrol, 100mg Centella asiatica extract, 80mg ubiquinol, 50mg epigallo-cathechin-gallate, 20 mg anthocyanidins, 5mg zinc, and 200 IU vitamin E) or with a proprietary fermented papaya preparation (FPP). The choice of the fermented papaya preparation was based on over 12 years of experimental and clinical data proving its effectiveness on redox and immune regulation. The aim of this study was to complete a 24-month investigation of the potential beneficial effect of this functional food on key age-related immune system parameters.Methods: Study population: From a total of 106 subjects, we analyzed data collected from ninety-eight clinically stable, healthy community dwelling males and females aged 58 to 76 years. The investigation followed a double-blind methodology involving two groups, A and B. Group A received FPP® 4.5 grams, one sachet twice a day, coupled with a placebo capsule in the morning. Meanwhile, Group B was administered a papaya-flavored sachet twice a day, with an additional antioxidant mixture capsule in the morning, referred to as the AA group. Morning blood samples were collected and tested for: Asymmetric dimethylarginine (ADMA), apoptosis of PBMCs and blood including Neutrophil-Lymphocyte Ratio (NLR) after 12 months, i.e. corresponding to 24 months of the 2-year study (Visit VI of the initial protocol). Results: As compared to the first preliminary published year of the study, this further 12-month study enabled a more comprehensive analysis with a significant increase of analyzed overweight (≥25 and ≤29.9 kg/m2) subjects (58 vs 31, P<0.05). On the 24-month mark, AA-group showed a significant increase of NLR (P<0.05 vs entry level and FPP group), whereas FPP-group maintained a stable value. Urinary 8-OHdG values maintained, as in the preliminary study, a wide dispersion of data but both treatments equally reduced its value in over 27BMI/r over 70y old subjects, which as taken separately, had significantly elevated values (p<0.05 vs younger subjects). ADMA and frequency of apoptotic cells values were beneficially reduced only by FPP supplementation throughout all 24 months of the study (P<0.05 vs baseline and vs AA supplementation). A significant correlation between NLR and Apoptosis of PBMCs appeared in FPP-treated subjects and this was more pronounced in subjects with >27BMI or over 70 years of age.Conclusions: The novelty of the present work was the finding that FPP represents a substantial pharma-grade, non-GMO technological advancement over uncontrolled traditional plant extracts. This functional food affects oxi-inflammatory aging phenotype and NLR, a marker worth great attention for its preventive interventional potential in middle-age/elderly communities health care. Keywords: Fermented Papaya Preparation, NLR, ADMA, apoptosis, antioxidants, SARS-Cov19

Papaia fermentada: estratégias para monitorizar e melhorar a fermentação das amostras - estudo preliminar

Introduction: Fermented papaya is known as a nutraceutical, with a unique composition and several health benefits. Its fermentation, being a central process of metabolism, converts the sugars in the fruit into alcohols or acids, with the intermediate formation of pyruvic acid. However, there is a lack of control and uniformity in terms of processes. Objectives: Carry out fermentation cycles of papaya in order to determine which conditions contribute to improving the pyruvic acid content and verify if there is any change of it after freezing preservation. Methodology: The papaya was washed with distilled water and cut into small cubes. About a quarter of each fruit was divided into two sterile flasks, adding ultrapure water, and placing it at 30°C. The flasks were manually shaken every 24 hours, an aliquot was taken for pH measurement. At the end of each fermentation cycle, the sample was subjected to centrifugation followed by gravity filtration and storage at -20°C. At the time of analysis, the aliquots were thawed, and the pH was measured again. The sodium pyruvate content (sodium salt of pyruvic acid) was quantified through a method adapted from another study and validated by this research team. The various fermentation cycles were carried out in duplicate, with changes in the fermentation conditions. Results: The highest content of sodium pyruvate was obtained at the end of the fermentation cycle where the whole fruit (pulp, peel and seeds) was used with sucrose supplementation (1 g.L-1). This indicates that the peel and seeds of papaya, due to their phytochemical composition, have constituents that improve the fermentation process while reducing food waste. The lowest content of sodium pyruvate was obtained on the second day of the fermentation cycle where only fresh papaya pulp and seeds were used, confirming that the presence of the peel is fundamental, probably due to the existence of autochthonous flora in the fruit that contributes to the fermentation process. Furthermore, it was also possible to verify that the pH does not change with the freezing process, indicating that there was no alteration of the pyruvic acid content during the preservation period. Conclusion: It was found that the fermentation conditions that promote a higher content of pyruvic acid is using the whole fruit and sucrose, at 30°C, for 7 days. However, other temperatures, as well as other fermentation conditions, should still be tested in order to understand if the fermentation process can be improved.

Screening for potential novel probiotic Levilactobacillus brevis RAMULAB52 with antihyperglycemic property from fermented Carica papaya L.

Probiotics are live microorganisms with various health benefits when consumed in appropriate amounts. Fermented foods are a rich source of these beneficial organisms. This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) isolated from fermented papaya (Carica papaya L.) through in vitro methods. The LAB strains were thoroughly characterized, considering their morphological, physiological, fermentative, biochemical, and molecular properties. The LAB strain's adherence and resistance to gastrointestinal conditions, as well as its antibacterial and antioxidant capabilities, were examined. Moreover, the strains were tested for susceptibility against specific antibiotics, and safety evaluations encompassed the hemolytic assay and DNase activity. The supernatant of the LAB isolate underwent organic acid profiling (LCMS). The primary objective of this study was to assess the inhibitory activity of α-amylase and α-glucosidase enzymes, both in vitro and in silico. Gram-positive strains that were catalase-negative and carbohydrate fermenting were selected for further analysis. The LAB isolate exhibited resistance to acid bile (0.3% and 1%), phenol (0.1% and 0.4%), and simulated gastrointestinal juice (pH 3-8). It demonstrated potent antibacterial and antioxidant abilities and resistance to kanamycin, vancomycin, and methicillin. The LAB strain showed autoaggregation (83%) and adhesion to chicken crop epithelial cells, buccal epithelial cells, and HT-29 cells. Safety assessments indicated no evidence of hemolysis or DNA degradation, confirming the safety of the LAB isolates. The isolate's identity was confirmed using the 16S rRNA sequence. The LAB strain Levilactobacillus brevis RAMULAB52, derived from fermented papaya, exhibited promising probiotic properties. Moreover, the isolate demonstrated significant inhibition of α-amylase (86.97%) and α-glucosidase (75.87%) enzymes. In silico studies uncovered that hydroxycitric acid, one of the organic acids derived from the isolate, interacted with crucial amino acid residues of the target enzymes. Specifically, hydroxycitric acid formed hydrogen bonds with key amino acid residues, such as GLU233 and ASP197 in α-amylase, and ASN241, ARG312, GLU304, SER308, HIS279, PRO309, and PHE311 in α-glucosidase. In conclusion, Levilactobacillus brevis RAMULAB52, isolated from fermented papaya, possesses promising probiotic properties and exhibits potential as an effective remedy for diabetes. Its resistance to gastrointestinal conditions, antibacterial and antioxidant abilities, adhesion to different cell types, and significant inhibition of target enzymes make it a valuable candidate for further research and potential application in the field of probiotics and diabetes management.

Effects of dietary supplementation with fermented papaya on oxidative stress, symptoms, and microbiome in Parkinson's disease

Background: Oxidative stress, understood as the alteration of the physiological equilibrium between the production of oxygen and nitrogen free radicals and their metabolic neutralization (redox imbalance), is a typical condition of several pathologies, including neurodegenerative ones.In Parkinson's disease (PD), oxidative phenomena typically interest the dopaminergic neurons of mesencephalic substantia nigra. Although it is unlikely that the redox imbalance represents the primary event of neurodegeneration, it is certain that it participates in cellular damage progression.Objectives: Interventions to prevent or reduce the extent of the oxidative stress in PD and the consequent oxidative damage are of crucial importance. With this study, we have evaluated the effects of prolonged treatment with fermented papaya preparation (FPP) on redox imbalance, clinical parameters, and intestinal microbiome of PD patients. Methods: For six months, one group of PD subjects were treated with FPP (n=19, verum) and another with placebo (n=20, control); then, in the following six months, the treatments were exchanged.Several blood biochemical and hematological parameters were measured at the start and at the end of treatments. Among them are some components of antioxidant barriers, free radicals (total peroxides) and biomarkers of oxidative damage on DNA and proteins. To check the effects of FPP treatment on intestinal bacterial flora, we also evaluated the modification of microbiome with regards to the relative amounts of different phyla, families, genera, and species. Furthermore, accurate evaluations were performed on motor symptoms and cognitive functions of patients with validated survey scales to check the effects of FPP treatment on clinical parameters and quality life. Results: Unlike the control group, the level of free radicals in the patients treated with FPP was not increased; the antioxidant barrier was strengthened and oxidative damages on proteins and especially on DNA were decreased. Even clinical features and quality life parameters of these patients have improved. Instead, the results of microbiome were inconclusive as changes resulted seemingly independent Ofelia the treatments.Conclusions: The study demonstrates that FPP may be a valuable aid in counteracting oxidative stress and improve the motor symptoms and cognitive functions in PD. This effect does not seem to depend on increased growth of a particular bacterial phylum because the microbioma composition does not change significantly following the treatment; it cannot be excluded, however, that FPP works otherwise by modifying not the quantity but rather the metabolism of some specific bacterial group or that it has effects on the integrity of the intestinal mucosa. Keywords: Papaya, oxidative stress, Parkinson’s disease, microbiome

Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts

Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made from fermented papaya with varying fermentation times of 4, 5, and 6 days. The substrate was fed five times to strengthen the sourdough, resulting in a robust enough mixture to develop the dough. The resulting sourdough was used to create sourdough bread with a 30% sourdough concentration. The fermentation time impacted the quality of the sourdough, with results showing that sourdough became increasingly active as fermentation time progressed. The best sourdough was obtained from a six-day fermentation period, with a pH of 3.60 and a total plate count of 1.70 × 104 CFU/ml. The best donuts were produced using the sourdough that had been fermented for six days, with an almost perfect score of 3.9 out of 4 for all aspects, including color, aroma, taste, and texture. Using this sourdough resulted in a significantly longer shelf life; no mold appeared until the eighth day of storage at room temperature. The moisture content of the donuts was measured at 4.57%. This study demonstrates the potential benefits of using sourdough made from fermented papaya to improve the quality and shelf life of sourdough bread while also providing potential health benefits.

Interim report from a 2-year double-blind rct testing fermented papaya preparation on immune enhancement, endothelial health and qol in elderly adults

Background: Agingis associated with alterations in oxi-inflammatory-immune profile, and endothelial cell dysfunction. Indeed, increased generation of free radicals as well as immunosenescence are hallmarks of the aging process and age-related diseases. In the past 12 years or so, data has been accumulated on fermented papaya preparation (FPP®)(Osato Research Institute, Gifu, Japan), a specific functional food with robust redox and immune regulator nutrigenomics effect. The aim of this 2-year ongoing study of which we report the first-year data, was to test FPP® in redox, endothelial, and immune markers.Methods: Study population. From a total of 106 subjects, we report the analyzed data referring to 78 clinically stable, healthy, community-dwelling males and females, aged 60 to 75 years. The study was conducted using a double-blind method with designated groups A and B to fulfill the two different treatments. The two treatments are as follows: Group A, also known as “FPP Group,” was given one sachet two times per day containing 4.5g FPP®, along with one placebo capsule provided in the morning. Group B, also known as “AA Group,” was given one papaya-flavored sachet two times per day, along with one antioxidant mixture capsule in the morning. Morning blood samples were collected and tested for: Ultra-sensitive c-reactive protein (a highly sensitive ELISA), inducible nitric oxide synthase (iNOS) (by Human Nitric Oxide Synthase kit), asymmetric dimethylarginine, or ADMA, (a competitive enzyme-linked immunosorbent assay), apoptosis of PBMCs (by Annexin V staining) and MOS 36-item short-form health survey (SF-36) to assess quality of life. Screening and blood tests were carried out as follows: Visit I: Day 0 - Baseline, Visit II: Day 60, or 2 months, Visit III: 6 months, Visit IV: 11 months.Results: Plasma iNOS levels were comparable among both groups at the beginning of the study. FPP®-treated subjects showed a significant increased level at Visits II and III (P<0.05 vs baseline and vs AA). ADMA values were not affected by AA supplementation whereas FPP® treatment was associated with a significant decrease beginning with observation during Visit III (P<0.05 vs baseline and vs AA administration). The FPP® intervention was associated with improvements among several domains of quality of life such as physical function, general health, and mental components (P < 0.01 vs baseline and vs AA group). There was also at significant and comparable positive effect for time on vitality shown in both AA and FPP® groups.Conclusion: Unlike with the antioxidant treatment, the FPP® intervention yielded a transient decrease of ADMA, a decrease of iNOS and lower percentage in apoptotic PBMC. These results suggest that FPP®, by a more multifaceted, subcellular mechanism, as well as non-redox modulatory properties, was beneficially effective in regulating aging markers. These mechanisms are associated with a better SF-36 profile in support of FPP® as a candidate interventional functional food for health maintenance, and specifically in middle-age/elderly subjects.Keywords: Fermented Papaya Preparation, Nitric oxide, ADMA, apoptosis, antioxidants, SF-36

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding Gluconobacter oxydans on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with G. oxydans. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with G. oxydans, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents mL−1) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with G. oxydans.

The characterization of the bioactive compounds in fermented papaya pulp and leaves: providing new insights on the anti-ageing potential

Nowadays, fermented food and beverages derived from plants have become popular choices for consuming functional foods as they provide enormous advantages to human health. Fermented food and beverage might offer more therapeutic benefits than natural nutrition. Papaya contains high antioxidant, antitumor, and immune regulatory effects due to its valuable phytochemical properties. Despite all the advantages, papaya leaves were underutilised as they have an astringent and bitter taste. During this study, papaya pulp and leaves underwent fermentation to enhance their functional properties and improve their taste and flavour. Both papaya pulp and leaves were fermented using mixed cultures of Komagataiebacter sp. bacteria and Dekkera sp. yeast and incubated under a controlled fermentation process. The supernatant extracted from both fermented papaya pulp and leaves was collected and its inhibitory effect towards the elastase, tyrosinase and acetylcholinesterase was analysed. Elastase and tyrosinase were employed for anti-ageing as increasing in dermal enzymatic activities will cause skin disorders. Meanwhile, acetylcholinesterase will affect the cholinergic crisis in the brain. Thus, inhibiting these enzymes is important for preventing hyperpigmentation, skin ageing and improving cognitive function. In comparison to non-fermented papaya pulp and leaves, the fermented papaya extracts demonstrated significant differences (P<0.05) in the inhibition effect against elastase, tyrosinase and acetylcholinesterase with an inhibitory value above 80%. Most of the flavonoids obtained in fermented papaya pulp and leaves were higher than non-fermented pulp and leaves. Protocatechuic acid was the highest compound in fermented papaya pulp (1.22±0.11 µg/mL), while vitexin (113.20±1.18 µg/mL), rutin (10.56±0.52 µg/mL), and ellagic acid (8.76±0.40 µg/mL) highly contained in fermented papaya leaves. The highest organic acids obtained from fermented papaya pulp and leaves acetic acid (13495.42±308.99 µg/mL and 18572.48±78.45 µg/mL), followed by quinic acid (2148.71±63.31 µg/mL and 984.40±2.29 µg/mL) and citric acid (802.57±17.68 µg/ mL and 151.83±6.50 µg/mL), respectively. The findings described the potential of fermented papaya pulp and leaves extracts as potential bio-ingredients to slow down ageing development

The Effect Of Fermenting Papaya Leaf Flour As A Feed Addition To Broiler Chicken Performance

Papaya leaves are one of the wastes that are commonly used as feed additives because they have good quality and are commonly used as medicine in livestock. This study aims to determine the effect of adding papaya leaf flour as a feed additive on the performance of broiler chickens. The study was conducted experimentally using a completely randomized design (CRD) with five treatments with five replications, namely P1 = ration without the addition of fermented papaya leaf flour, P2 = ration with the addition of 3% fermented papaya leaf flour, P3 = ration with the addition of 6% papaya leaf flour. Fermentation, P4 = ration with the addition of 9% fermented papaya leaf flour, P5 = ration with the addition of 12% fermented papaya leaf flour. The research parameters were feed consumption, body weight gain, and feed conversion. The results showed that the use of fermented papaya leaf flour up to 12% had a significant effect (P < 0.05) on consumption, body weight gain, and conversion. The study's conclusion showed that adding fermented papaya leaf flour as a feed additive of 12% was more efficiently used to improve broiler performance.

Performa ayam kampung super dengan penambahan tepung daun papaya (Carica papaya) fermentasi dalam pakan

The aim of this study was to determine the effect of adding fermented papaya leaves meal to the ration on the performance of super native chickens. This study used a completely randomized design (CRD) experimental method, with 4 treatments, each treatment consisting of 5 replications and each replication containing 5 super native chickens. The treatments were: P0 (control feed), P1 (control feed + 2% fermented papaya leaves), P2 (control feed + 4% fermented papaya leaves), and P3 (control feed + 6% fermented papaya leaves). Parameters observed included feed consumption, body weight gain, and feed conversion. The results showed that the addition of fermented papaya leaves in the ration to 6% had no significant effect on feed consumption, weight gain, and feed conversion for super native chickens. In conclusion, the addition of fermented papaya leaves meal was beneficial as feed ingredients without reducing performance of chicken.

Quality of Effective Microorganisms-based Liquid Fertilizer from Fermented Papaya Fruits (Carica papaya L.)

Papaya (Carica papaya L.) is one of the most popular fruits in the community and is generally only used as an ingredient for consumption in a fresh state. Papaya fruit production tends to be dynamic where sometimes the abundant amount of fruit may not necessarily be marketed directly. This causes the stock of papaya fruit during storage to rot and cannot be reused. This study aims to explore the potential of ripe papaya fruit to be processed as a substrate for the manufacture of liquid fertilizer using local microorganisms or effective microorganisms (EM). The quality of EM-based liquid fertilizer was determined based on the bacterial population density (CFU/mL) using the standard plate count (SPC) method on different growth media, then the levels of IAA and NPK in the applied fermented papaya fruit. The results showed the occurrence of nitrogen fixing bacteria, phosphate solubilizing bacteria and chitinolytic bacteria besides the cosmopolite bacteria. The optimum level of IAA in the fermented papaya fruit was EM + molasses (100%) while the NPK profile was still higher in the EM treatment without molasses.

Benefits of Fermented Papaya in Human Health.

Fermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. Moreover, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit. The main purpose of this review is to provide an improved understanding of fermented papaya nutritional and health applications. A literature search was conducted in the PubMed and Google Scholar databases. Both in vitro and in vivo studies were included. According to the retrieved studies, fermented papaya has proven to be an excellent antioxidant and an excellent nutraceutical adjuvant in combined therapies against several diseases, such as Alzheimer’s disease, allergic reactions, anticancer activity, and anemias. Therefore, it is concluded that fermented papaya has many benefits for human health and can be used as prevention or aid in the treatment of various diseases.

SCOBY papaya beverages induce gut microbiome interaction as potential antiobesity in weight management control supplement-siftdesk

The prevalence of obese populace is one of the major health concerns worldwide and had caused an economic burden to government and increased consumption of medical resources. In this study, we have developed new fermented papaya beverages using selected symbiotic culture of bacteria and yeast (SCOBY) under controlled biofermentation process. Two-months treatment on high fat diet-induced obese mice with SCOBY papaya beverages showed a remarkable body weight loss of 21.3% (SCOBY papaya leaves) and 23.4% (SCOBY papaya pulp), significantly higher than commercial anti-obesity drug, Orlistat (11.3%). Further investigation on blood glucose profile of all mice groups revealed a healthy level of blood glucose. Haematology analysis of obese mice fed with SCOBY papaya beverages demonstrated no adverse effect. Findings from quantitative PCR (qPCR) technique have disclosed anti-obesity mechanism of SCOBY papaya beverages. The 16S rRNA metagenomics sequencing analysis confirmed that gut microbiome of high fat diet-induced mice treated with individual SCOBY papaya beverage showed an increase in beneficial gut microbe abundances, particularly Bifidobacterium, Faecalibaculum, Akkermansia, Lactobacillus and Bacteroides. Comprehensive evidence findings indicated great potential of SCOBY papaya beverages as a functional drink therapy in weight management control and assist in improving gut microbiome of obese mice to healthier state.

Respons Pertumbuhan Tanaman Mentimun (Cucumis sativus ) terhadap Pemberian Unsur Hara Fermentasi Buah Pepaya (Carica papaya )

Research on Growth Responses of Cucumber ( Cucumis sativus ) to Fermented Papaya ( Carica papaya ) nutrients was carried out at the Workshop of the Faculty of Science and Technology, University of PGRI Palembang, aimed at assessing the response to the application of organic nutrient concentrations of fermented papaya on height, stem diameter and number of leaves on the vegetative growth of cucumber plants for four weeks. The study used the RAL method, namely the provision of organic nutrients fermented papaya fruit with six different concentrations. The results of the research showed that there was a significant effect of treatment on the three observed cucumber plant growth parameters. The P5 treatment (500 ml/L) resulted in the highest average value of 55.4 cm plant height, 18.32 leaf number and 0.98 cm plant stem diameter, which were significantly different from other treatments.

Effectiveness Of Using Fermented Herbal Preparation In Complex Therapy Of Periodontitis Developed As An Orthodontic Treatment Complication

Objective — to study the effectiveness of topical application of standardized fermented papaya gel (SFPG) in the complex therapy of moderate chronic periodontitis developed as an orthodontic treatment complication. Material and Methods — Our study involved 50 patients with periodontitis of a moderate severity developed against the background of a treatment with a fixed orthodontic appliance. Periodontitis has developed as a long-term consequence of the fixed orthodontic appliance. Orthodontic treatment of patients was carried out with metal ligature braces. The patients were divided into two groups: Group 1 with conventional periodontitis treatment supplemented by SFPG applications on the gums for 15 minutes daily during 14 days; Group 2 with conventional treatment alone. The concentration of proinflammatory and anti-inflammatory cytokines in periodontal pockets was determined using solid-phase type of enzyme immunoassay (Vector-Best test system, Russia). The nitrite/nitrate content in the periodontal pocket fluid was determined spectrophotometrically using the Griess reagent kit, following the manufacturer’s instructions (Sigma-Aldrich, USA). Results — Patients receiving SFGP exhibited a reduction in inflammation, manifested in decreased gum bleeding, swelling, hyperemia, and exudate from periodontal pockets. We observed the restoration of the balance of proinflammatory cytokines (IL-1β, IL-6) and anti-inflammatory interleukin (IL-10), and reduction in the nitrite/nitrate content. Conclusion — Clinical effectiveness of the therapy with natural fermented herbal preparations may be associated with its antioxidant and antimicrobial properties.

Machine Learning, Molecular Modeling, and QSAR Studies on Natural Products Against Alzheimer’s Disease

Alzheimer's disease (AD) is a very common neurodegenerative disorder in individuals over 65 years of age, however, younger individuals can also be affected due to early brain damage. The general symptoms of this disease include progressive loss of memory, changes in behavior, deterioration of thinking, and gradual loss of ability to perform daily activities. According to the World Health Organization, dementia has affected more than 50 million people worldwide, and it is estimated that there are 10 million new cases per year, of which 70% are due to AD. This paper reported a review of scientific articles available on the internet, which discussed in silico analyzes, such as molecular docking, molecular dynamics, and quantitative structure-activity relationship (QSAR) of different classes of natural products and their derivatives published from 2016 onwards. In addition, this work reports the potential of fermented papaya preparation against oxidative stress in AD. With this research, it is expected that it will highlight the most recent studies about AD, the computational analysis methods used in proposing new bioactive and their possible molecular targets, and finally, the molecules or classes of natural products involved in each study. Thus, studies like this can orientate new works against neurodegenerative diseases, especially AD.

The anti-ageing and anti-tumour effects of Fermented Papaya Preparation (FPP®) A new neo-adjuvant cancer therapy?

The anti-ageing and anti-tumour effects of Fermented Papaya Preparation (FPP®) A new neo-adjuvant cancer therapy?

Performances of Crossbred Chickens Fed Fermented Papaya Leaf and Seed Powder at High Stocking Density

The study evaluated the influence of fermented papaya leaf and seed powder (FPLS) and/or multienzymes on the growth, physiology, antioxidant, and gut ecology of the Indonesian crossbred chicken (ICC) at high stocking density. Three hundred and seventy ICC were randomly allotted to LSD (chicks fed conventional feed at low stocking density), HSD (chicks fed conventional feed at high stocking density), HSD+mE (chicks fed conventional feed plus multienzyme at high stocking density), HSD+FPLS (chicks fed FPLS at high stocking density) and HSD+FPLS+mE (chicks fed FPLS plus multienzyme at high stocking density). Body weight and feed intake were determined weekly. Two ICC were taken from each pen (10 chicks per treatment group) at week 10 for sampling. The study was arranged based on a completely randomized design with five treatment groups, each consisted of five replicates. Except for performance, analysis of variance was conducted on two chicks from each replicate (10 chicks per treatment group). Chicks in LSD consumed more (p<0.05) feed and had a higher (p<0.05) feed conversion ratio. Platelet distribution width (PDW) was lower (p<0.05) in HSD, HSD+FPLS, and HSD+FPLS+mE chicks than in LSD chicks. Lymphocyte counts were lower (p<0.05) in HSD relative to HSD+mE chicks. Superoxide dismutase (SOD) was higher (p<0.05) in HSD and HSD+FPLS+mE chicks than in LSD, HSD+mE, and HSD+FPLS chicks. High-density lipoprotein was smaller (p<0.05) in HSD+mE chicks than in LSD, HSD, and HSD+FPLS chicks. Compared to the other treatment groups of chicks, HSD+FPLS chicks had a lower (p<0.05) albumin level. Creatinine level was lower (p<0.05) in HSD chicks than in the other group of chicks. Enterobacteriaceae counts were lower (p<0.05) in HSD+FPLS cecal content of chicks than in LSD and HSD chicks. The redness values of breast meats were lower (p<0.05) in HSD+FPLS chicks than the chicks in HSD+mE and HSD+FPLS+mE dietary treatments. LSD chicks had higher (p<0.05) redness values of thigh meat than the other treatment groups of chicks. LSD chicks also had higher (p<0.05) yellowness values than HSD+mE and HSD+FPLS+mE chicks. In conclusion, high stocking density resulted in mild stress conditions, as was demonstrated by the increased SOD and decreased PDW and redness meat values. A combination of FPLS and multienzyme ameliorated the adverse influence of high stocking density in ICC.