The Anti-ulcer Potential of Weissellacibaria Assisted Biofermented Product of Citrus limetta Waste Peel in Wistar Albino Rats

Q3 Biochemistry, Genetics and Molecular Biology
Monika Singh, Shreshtha Singh, Dinesh Puri, Shalini K. Sawhney, Nitin Kumar, M. Yasir, Pankaj Nainwal
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Abstract

Citrus limetta (Mosambi) has a high content of flavonoids and exhibits antioxidant activity, which could stimulate the digestive system and be useful for gastroprotective activity. It supports digestion by neutralizing the acidic digestive juices and reducing gastric acidity. This study explored the potential of using waste peel extract from Citrus limetta to prevent ulcers. The study specifically sought to assess the anti-ulcer properties of fermented and non-fermented extracts and compare them. Further, the study looked at the potential benefits of treating or preventing ulcers with Citrus limetta waste peels and whether fermentation affected the efficacy of the treatment. Thirty Wistar albino rats were equally distributed into five different groups. Group 1 received distilled water (20ml/kg/b.w); Group 2 received indomethacin (mg/kg/b.w); Group 3 received Omeprazole (20mg/kg/b.w); Group 4 received aqueous extract of Mosambi peel (400 mg/kg/b.w) and Group 5 received fermented product of extract of Mosambi peel (400 mg/kg/b.w). Findings explored that, compared to non-fermented citrus fruit juice, biofermented had lesser gastric volume (1.58 ± 0.10 ml vs. 1.8 ± 0.14 ml), reduced MDA levels (355.23 ± 100.70 μmol/mg protein vs. 454.49± 155.88 μmol/mg protein), and lower ulcer index (0.49 ± 0.07 vs. 0.72 ± 0.14). The results suggest that the bio-fermented product of Citrus limetta peel has better anti-ulcer potential against peptic ulcer induced by indomethacin in Wistar albino rats compared to non-fermented.
魏氏栲辅助生物发酵产品对 Wistar 白化大鼠抗溃疡的潜力
柠檬(Mosambi)含有大量黄酮类化合物,具有抗氧化活性,可刺激消化系统,对胃黏膜有保护作用。它能中和酸性消化液,降低胃酸,从而帮助消化。 本研究探讨了使用柠檬废皮提取物预防溃疡的潜力。研究特别试图评估发酵提取物和非发酵提取物的抗溃疡特性,并对两者进行比较。此外,该研究还探讨了用柠檬废皮治疗或预防溃疡的潜在益处,以及发酵是否会影响治疗效果。 研究人员将 30 只 Wistar 白化大鼠平均分成 5 组。第 1 组接受蒸馏水(20 毫升/千克/体重);第 2 组接受吲哚美辛(毫克/千克/体重);第 3 组接受奥美拉唑(20 毫克/千克/体重);第 4 组接受莫桑比果皮水提取物(400 毫克/千克/体重);第 5 组接受莫桑比果皮提取物发酵产品(400 毫克/千克/体重)。 研究结果表明,与未经发酵的柑橘果汁相比,生物发酵果汁的胃容量较小(1.58 ± 0.10 ml vs. 1.8 ± 0.14 ml),MDA 水平较低(355.23 ± 100.70 μmol/mg 蛋白质 vs. 454.49 ± 155.88 μmol/mg 蛋白质),溃疡指数较低(0.49 ± 0.07 vs. 0.72 ± 0.14)。 结果表明,与未经发酵的产品相比,柠檬皮生物发酵产品对吲哚美辛诱发的 Wistar 白化大鼠消化性溃疡具有更好的抗溃疡潜力。
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来源期刊
Recent patents on biotechnology
Recent patents on biotechnology Biochemistry, Genetics and Molecular Biology-Biotechnology
CiteScore
2.90
自引率
0.00%
发文量
51
期刊介绍: Recent Patents on Biotechnology publishes review articles by experts on recent patents on biotechnology. A selection of important and recent patents on biotechnology is also included in the journal. The journal is essential reading for all researchers involved in all fields of biotechnology.
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