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

BMC Complementary and Alternative Medicine

Volumn 17, Issue 1, 2017, Pages

  Zulkawi, Noraisyah ^a   Ng, Kam Heng ^a   Zamberi, Rizi ^b,c   Yeap, Swee Keong ^d   Satharasinghe, Dilan ^e   Jaganath, Indu Bala ^c   Jamaluddin, Anisah Binti ^c   Tan, Sheau Wei ^b   Ho, Wan Yong ^f   Alitheen, Noorjahan Banu ^b   Long, Kamariah ^c  

^a Elken Sdn Bhd   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

^d Bandar Sunsuria   (Malaysia)

^e UNIVERSITY OF PERADENIYA   (Sri Lanka)

^f UNIVERSITY OF NOTTINGHAM MALAYSIA CAMPUS   (Malaysia)

Author keywords

Antioxidant; Lactic acid bacteria; Organic acid; T cells; Yeast

Indexed keywords

ALANINE AMINOTRANSFERASE; ALKALINE PHOSPHATASE; ASPARTATE AMINOTRANSFERASE; BETA CAROTENE; CARBOXYLIC ACID; CITRIC ACID; ESSENTIAL AMINO ACID; PHYTOMENADIONE; POLYPHENOL; ANTIOXIDANT; IMMUNOLOGIC FACTOR;

ACUTE TOXICITY; ALANINE AMINOTRANSFERASE BLOOD LEVEL; ALKALINE PHOSPHATASE BLOOD LEVEL; ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; ASPARTATE AMINOTRANSFERASE BLOOD LEVEL; CHRONIC TOXICITY; CONTROLLED STUDY; FERMENTED PRODUCT; FOOD INTAKE; FOOD SAFETY; IMMUNOMODULATION; IN VITRO STUDY; IN VIVO STUDY; LACTIC ACID BACTERIUM; LIVER; MALE; MORTALITY; MOUSE; NATURAL KILLER CELL; NONHUMAN; NUTRITIONAL VALUE; ORGAN WEIGHT; SPLEEN; TOXICITY TESTING; UPREGULATION; WEIGHT CHANGE; XENIJI; ANALYSIS; ANIMAL; BAGG ALBINO MOUSE; CHEMISTRY; ENZYMOLOGY; FERMENTATION; FOOD ANALYSIS; FRUIT; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; ORGAN SIZE; VEGETABLE;

ANIMALS; ANTIOXIDANTS; FERMENTATION; FOOD ANALYSIS; FRUIT; FUNCTIONAL FOOD; IMMUNOLOGIC FACTORS; LIVER; MALE; MICE; MICE, INBRED BALB C; NUTRITIVE VALUE; ORGAN SIZE; SPLEEN; VEGETABLES;

EID: 85021677972     PISSN: None     EISSN: 14726882     Source Type: Journal    
DOI: 10.1186/s12906-017-1845-6     Document Type: Article

References (39)

1. WHO J, Consultation FE. Diet, nutrition and the prevention of chronic diseases. World Health Organ Tech Rep Ser 2003; 916(i-viii).
2. Scalbert A, Manach C, Morand C, Remesy C, Jimenez L. Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr. 2005;45:287-306.
3. Curiel JA, Pinto D, Marzani B, Filannino P, Farris GA, Gobbetti M, et al. Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries. Microb Cell Factories. 2015;14:67.
4. Eom SH, Lee DS, Kang YM, Son KT, Jeon YJ, Kim YM. Application of yeast Candida utilis to ferment Eisenia bicyclis for enhanced antibacterial effect. Appl Biochem Biotechnol. 2013;171:569-82.
5. Granato D, Branco GF, Nazzaro F, Cruz AG, Faria JAF. Functional foods and nondairy probiotic food development: trends, concepts and products. Compr Rev Food Sci Food Saf. 2010;9:292-302.
6. Kuwaki S, Nakajima N, Tanaka H, Ishihara K. Plant-based paste fermented by lactic acid bacteria and yeast: functional analysis and possibility of application to functional foods. Biochem Insights. 2012;5:21-9.
7. Ohira I, Nakae T. The isolation and identification of lactic acid bacteria from naturally fermented wild plants and fruits. Jpn J Dairy Food Sci. 1987;36:69-75.
8. Kim JH, Park MK, Lee JY, Okuda H, Kim S, Hwang WI. Antioxidant and antitumor effects of Manda. Biochem Arch. 1998;14:211-9.
9. Nishidai S, et al. Kurosu, a traditional vinegar produced from unpolished rice, suppresses lipid peroxidation in vitro and in mouse skin. Biosci Biotechnol Biochem. 2000;64:1909-14.
10. Kawai M, Matsuura S. Manda suppresses emotional stress-induced stomach ulcers in rats. Int J Stress Manag. 1997;4:63-9.
11. Kawai M, Matsuura S, Asanuma M, Ogawa N. Manda, a fermented natural food, suppresses lipid peroxidation in the senescent rat brain. Neurochem Res. 1998;23:455-61.
12. Hwang WI, Hwang YK, Lee JY, Lee JY, Okuda H. Antitumor and immunopotentiating effects of Manda enzyme. Nat Prod Sci. 1996;2:29-36.
13. Kim DC, Hwang WI, In MJ. In vitro antioxidant and anticancer activities of extracts from a fermented food. J Food Biochem. 2003;27:449-59.
14. Shimada T, Motonaga C, Matsuura S, Takagaki M, Ashida T, Okano T, et al. Effects of a fermented vegetable product on fat deposition and bone metabolism in ovariectomized rats. J Nutr Sci Vitaminol. 2004;50:422-5.
15. Marotta F, Yadav H, Pathak S, Minelli E, Signorelli P, Lorenzetti A, et al. Inhibition of human breast cancer cell growth and enzymatic activity by a fermented nutraceutical. An in vitro and in vivo study. Ann N Y Acad Sci. 2009;1155:273-7.
16. Thaipong K, Boonprakob U, Crosby K, Cisneros-ZevallosL BDH. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal. 2006;19:669-75.
17. Chang C, Yang M, Wen H, Chern J. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal. 2002;10:178-82.
18. Mohamad NE, Yeap SK, Lim KL, Yusof HM, Beh BK, Tan SW, et al. Antioxidant effects of pineapple vinegar in reversing of paracetamol-induced liver damage in mice. Chin Med. 2015;10:3.
19. Koh SP, Jamaluddin A, Alitheen NB, Mohd Ali N, Mohd Yusof H, Long K. Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property. J Trop Agric Food Sc. 2012;40(2):181-92.
20. Yeap SK, Omar AR, Ali AM, Ho WY, Beh BK, Alitheen NB. Immunomodulatory effect of Rhaphidophora korthalsii on natural killer cell cytotoxicity. Evid Based Complement Alternat Med. 2012;2012:786487.
21. Karthivashan G, Arulselvan P, Tan SW, Fakurazi S. The molecular mechanism underlying the hepatoprotective potential of Moringa oleifera leaves extract against acetaminophen induced hepatotoxicity in mice. J Funct Foods. 2015;17:115-26.
22. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 2004;79:727-47.
23. Swain MR, Anandharaj M, Ray RC, Rani RP. Fermented fruits and vegetables of Asian: a potential source of probiotics. Biotechnol Res Int. 2014;2014:250424.
24. Nout MJR. Fermented foods and food safety. Food Res Int. 1994;27:291-8.
25. Kranz S. Bolling. B Sugars and citric acid differently modulate DPPH antioxidant activity in polyphenol-rich fruit juices FASEB. 2015;29:922.14.
26. Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Med Cell Longev. 2009;2:270-8.
27. Ray M, Ghosh K, Singh S, Mondal KC. Folk to functional: an explorative overview of rice-based fermented foods and beverages in India. J Ethn Foods. 2016;3:5-18.
28. KohajDova Z, Karovicova J. Fermentation of cereals for specific purpose. J Food Nutr Res. 2007;2:51-7.
29. Anju P, Moothedath I, Shree ABR. Gamma amino butyric acid accumulation in medicinal plants without stress. Anc Sci Life. 2014;34:68-72.
30. Dhakal R, Bajpai VK, Baek KH. Production of gaba (v-aminobutyric acid) by microorganisms: a review. Braz J Microbiol. 2012;43:1230-41.
31. Almanca CCJ, Saldanha SV, Sousa DR, Trivilin LO, Nunes LC, Porfirio LC, et al. Toxicological evaluation of acute and sub-chronic ingestion of hydroalcoholic extract of Solanum cernuum Vell. In mice. J Ethnopharmacol. 2011;138:508-12.
32. Nyambane B, Thari WM, Wangoh J, Njage PMK. Lactic acid bacteria and yeasts involved in the fermentation of Amabere amaruranu, a Kenyan fermented milk. Food Sci Nutr. 2014;2:692-9.
33. Gorrini G, Harris IS, Mak TW. Modulation of oxidative stress as an anticancer strategy. Nat Rev Drug Discov. 2013;12:931-47.
34. Rodrigo R, Libuy M, Feliu F, Hasson D. Oxidative stress-related biomarkers in essential hypertension and ischemia-reperfusion myocardial damage. Dis Markers. 2013;35:773-90.
35. Tamang JP, Shin DH, Jung SJ, Chae SW. Functional properties of microorganisms in fermented foods. Front Microbiol. 2016;7:578.
36. Tominaga K, Yoshimoto T, Torigoe K, Kurimoto M, Matsui K, Hada T, et al. IL-12 synergizes with IL-18 or IL-1β for IFN-γ production from human T cells. Int Immunol. 2000;12:151-60.
37. Teixeira LK, Fonseca BP, Vieira-de-Abreu A, Barboza BA, Robbs BK, Bozza PT, et al. IFN-gamma production by CD8+ T cells depends on NFAT1 transcription factor and regulates Th differentiation. J Immunol. 2005;175:5931-9.
38. Nelson, B.H. IL-2, regulatory T cells, and tolerance. J Immunol 2004;172:3983-3988.
39. Huntington ND, Vosshenrich CA, Di Santo JP. Developmental pathways that generate natural-killer-cell diversity in mice and humans. Nat Rev Immunol. 2007;7:703-14.