Lactobacillus fermentum LLB3 improves antioxidant activity of bitter melon (Momordica charantia)

Hartajanie, Laksmi; Lindayani, Lindayani; NOVITA, ANGELA; SUTANTO, EMILIA TRIVIANA; SUNDORO, AGATA APRILIANA

doi:10.5454/mi.12.2.5

Cited by 2 publications

(7 citation statements)

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“…Reducing glucose levels in the fermented group is associated with charantin, which works as an antioxidant and α-glucosidase inhibitor. Fermenting bitter melon juice using Lactobacillus fermentum LLB3 increased antioxidant activity by 15%, and there is an increase in the inhibitory activity of α-glucosidase in vitro [11,12]. e stronger effect of fermented MC on reducing blood glucose can be explained by the additional amount of α-glucosidase produced by lactic acid bacteria in fermented MC.…”

Section: Discussionmentioning

confidence: 95%

“…Bitter melon group (DM-MC) rats were given 10 mg/kg BW bitter melon juice orally. Fermented bitter melon juice was prepared, according to Hartajanie et al (2018) [11]. Fermented bitter melon group (DM-PMC) rats were given 10 mg/kg BW fermented bitter melon juice containing 10 7 probiotics orally.…”

Section: Experimental Designmentioning

confidence: 99%

“…erefore, there is a strong interest in searching for complementary drugs. Plants with antidiabetic properties could be used as a complementary medication, and their functional properties could be increased by fermentation [11].…”

Section: Introductionmentioning

confidence: 99%

“…Fermented vegetables have better functionality than unfermented ones [21,22]. Momordica charantia (MC) juice fermented using Lactobacillus fermentum LLB3 has increased antioxidant activity by 15% [11]. Side effects of administration of bitter melon or probiotics in preclinical and clinical trials are not yet to be found [19,20,[23][24][25][26][27][28][29][30][31][32][33][34].…”

Section: Introductionmentioning

confidence: 99%

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Probiotics Fermented Bitter Melon Juice as Promising Complementary Agent for Diabetes Type 2: Study on Animal Model

Hartajanie

Fatimah-Muis

et al. 2020

Journal of Nutrition and Metabolism

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Background and Aim. Bitter melon (Momordica charantia/MC) contains charantin that has antidiabetic properties as an α-glucosidase inhibitor and antioxidative properties. Lactic acid fermentation using Lactobacillus fermentum LLB3 increased its antioxidative properties. The study was aimed to analyse the difference of the treatment that influences blood glucose and SOD level before and after treatment compared to acarbose. Experimental procedure. A total of 24 male Sprague-Dawley rats were used. Diabetes type 2 was induced by a single dose (60 mg/kg) of streptozotocin (STZ) and 120 mg/kg of nicotinamide, intraperitoneally. Following three days of STZ induction, the animals were randomly divided into four groups. Groups 1, 2, 3, and 4 were given acarbose 40 mg/100 g feed, MC 10 ml/kg body weight, fermented MC 10 ml/kg body weight, and distilled water, respectively, for 28 days. Glucose and SOD values were measured by spectrophotometer and ELISA, respectively. The difference between pretest and posttest data was analysed using the pair t-test. Data were analysed using ANOVA and Tukey HSD for post hoc analysis. Level of significance was set at 0.05. Results. Fasting glucose and postprandial blood glucose were significantly decreased in groups given MC and fermented MC but not as low as those in the acarbose group (p<0.001). The value of SOD significantly increased in groups given MC and fermented MC but not as high as those in the acarbose groups (p<0.001). Conclusion. Although MC gave significant results in increasing SOD and lowering fasting as well as postprandial blood glucose, fermented MC was better than MC, and acarbose still gave the best results.

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Section: Discussionmentioning

confidence: 95%

Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Probiotics Fermented Bitter Melon Juice as Promising Complementary Agent for Diabetes Type 2: Study on Animal Model

Hartajanie

Fatimah-Muis

et al. 2020

Journal of Nutrition and Metabolism

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“…Concurrently, Hartayanie et al (2018) found that fermented bitter gourd exhibited 10% higher antioxidant activity compared to unfermented ones. Additionally, Mazlan et al (2015) discovered that the cucurbitane-type triterpenoid called momordicoside was biotransformed into its corresponding aglycones, and other phenolic compounds were also produced in the L. plantarum-fermented bitter gourd.…”

Section: Introductionmentioning

confidence: 85%

Biotransformation of bitter gourd (Momordica charantia) by Lactobacillus plantarum and its bioactivities

Ramoza,

Aminin,

Cahyono

2024

IFRJ

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Bitter gourd is renowned for its various bioactivities, including antioxidant, antiglycation, and antiplatelet aggregation. However, the bioactivity and bioavailability of plant extracts could be low. Biotransformation through Lactobacillus plantarum fermentation is capable of enhancing these beneficial properties. Therefore, the present work aimed to investigate the physical and pH profiles, total phytochemical contents, bioactive contents, and bioactivities of the juices of unfermented bitter gourd (UBG) and fermented bitter gourd at 48 (FBG-48) and 96 (FBG-96) h. Fermentation gradually altered the physical and pH profile of bitter gourd, while non-significant decrease was seen in the total flavonoid content (p > 0.05). The highest total phenolic content was observed in FBG-48, followed by UBG and FBG-96. UBG exhibited the highest total triterpenoid content, followed by FBG-48 and FBG-96. Interestingly, fermentation increased the antioxidant, antiglycation, and anti-aggregation activities of bitter gourd. FBG-48 demonstrated the highest antioxidant and antiglycation activities, with 10.77 and 8.68% higher activity, respectively, compared to UBG and FBG-96. Meanwhile, FBG-96 exhibited the highest antiglycation activity, with 60% increase. These could have been attributed to the biotransformation of tannic acid into syringic acid, and momordicoside Q into kuguacin P, along with the potential release of p-coumaric acid and caffeic acid from the cell walls. These findings demonstrated bitter gourd’s promising role in type-II diabetes complication treatment, particularly through its protein aggregation inhibition activity, and that fermentation could increase its bioactivities.

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Lactobacillus fermentum LLB3 improves antioxidant activity of bitter melon (Momordica charantia)

Cited by 2 publications

References 0 publications

Probiotics Fermented Bitter Melon Juice as Promising Complementary Agent for Diabetes Type 2: Study on Animal Model

Probiotics Fermented Bitter Melon Juice as Promising Complementary Agent for Diabetes Type 2: Study on Animal Model

Biotransformation of bitter gourd (Momordica charantia) by Lactobacillus plantarum and its bioactivities

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