In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™.
BMC Complement Altern Med
; 17(1): 344, 2017 Jun 30.
Article
em En
| MEDLINE
| ID: mdl-28666436
ABSTRACT
BACKGROUND:
Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies.METHODS:
Organic acid and antioxidant profiles of Xeniji fermented foods were evaluated. Moreover, oral acute (5 g/kg body weight) and subchronic toxicity (0.1, 1 and 2 g/kg body weight) of Xeniji were tested on mice for 14 days and 30 days, respectively. Mortality, changes of body weight, organ weight and serum liver enzyme level were measured. Liver and spleen of mice from subchronic toxicity study were subjected to antioxidant and immunomodulation quantification.RESULTS:
Xeniji was rich in ß-carotene, phytonadione, polyphenol, citric acid and essential amino acids. No mortality and significant changes of body weight and serum liver enzyme level were recorded for both oral acute and subchronic toxicity studies. Antioxidant level in the liver and immunity of Xeniji treated mice were significantly upregulated in dosage dependent manner.CONCLUSION:
Xeniji is a fermented functional food that rich in nutrients that enhanced antioxidant and immunity of mice. Xeniji that rich in ß-carotene, phytonadione, polyphenol, citric acid and essential amino acids promote antioxidant and immunity in mice without causing toxic effect.Palavras-chave
Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Verduras
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Alimento Funcional
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Frutas
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Fatores Imunológicos
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Antioxidantes
Limite:
Animals
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article