Fermentation alters the bioactive properties of kaempferol derived from horse gram extract

Abstract

Introduction

This study investigates the therapeutic potential of kaempferol, a metabolite from horse gram seeds, by comparing extracts from non-fermented and fermented sources. Kaempferol is known for its ability to interact with tumour suppressor genes, notably p53, and for its higher binding stability than conventional vinblastine.

Hypothesis

It is hypothesised that kaempferol extracted from fermented horse gram seeds will have superior anti-leukaemic properties compared to kaempferol from non-fermented seeds due to the higher yield and improved stability observed under fermentation conditions.

Methods

The study compared the efficacy of kaempferol from non-fermented and fermented horse gram seeds using different experimental approaches. Affinity to p53 and other target proteins (BAK, BAX), cell viability and apoptosis assays in HL-60 cells, as well as hematologic and histopathology analyses, were performed to evaluate therapeutic efficacy.

Results

Kaempferol, the active compound extracted from horse gram seeds, showed a significantly stronger affinity for tumour suppressor genes (p53) than the standard vinblastine across all target proteins (BAK, BAX). Kaempferol demonstrated greater stability in binding to P53 genes than vinblastine. The yield of kaempferol, the active ingredient of horse gram, increased by more than 50 % under fermentation conditions. Kaempferol curtailed viability and enhanced apoptosis in HL-60 cells more than vinblastine. Kaempferol, obtained from fermented seeds, markedly reduces red and white blood cell levels, such as lymphocytes, neutrophils, monocytes, and myeloblast cells, compared to vinblastine—no alteration in basophils and eosinophils. The histopathological alterations in the liver, spleen, and bone marrow caused by ENU were also reduced by kaempferol extract from horse gram. Kaempferol from fermented seeds was more effective than that obtained under non-fermented conditions.

Conclusion

The findings suggest that kaempferol obtained from fermented horse gram possesses more antileukaemia potential, showing more therapeutic potency than extract obtained from non-fermented horse gram. Studies indicate that fermentation factors influence the production of kaempferol and its therapeutic efficacy.