Lemon juice bioactivity in vitro increased with lactic acid fermentation

The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity

“…According to our previous research, the total polyphenol content in lemon juice is 4.14 ± 1.6 mg GAE, the vitamin C content is 23.0 ± 2.3 mg/mL, and the total flavonoid content is 53.5 ± 1.8 mg/L. After fermentation, total polyphenol content 25.8 ± 1.8 mg GAE, vitamin C content 55.2 ± 2.4 mg/mL, and total flavonoid content 75.2 ± 1.5 mg/L was present in LFP [ 21 ]. Total polyphenol, vitamin C, and total flavonoid content in lemon juice can be increased by 523, 140, and 40%, respectively, by fermentation.…”

“…Lemon fermented products (LFP) were obtained and sterilized by heating them at 80 °C for 1 min. LFP was prepared from the method developed by our previous study [ 21 ].…”

“…Our previous study has shown that lemon fermented with Lactobacillus OPC1 into lemon fermented products (LFP) exhibited the activity of anti-oxidant enzymes, such as glutathione peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT), and reduced the reactive oxygen species (ROS) content in Clone-9 cells. Moreover, it could maintain mitochondrial integrity and reduce oxidative stress damage by increasing the mitochondrial membrane potential [ 21 ]. In addition, LFP contains excellent physiological and bioactive compounds, such as polyphenols, vitamin C, flavonoid, and limonene [ 22 ].…”

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

“…Furthermore, H 2 O 2 is a primary component of the intracellular ROS produced throughout a variety of physiological and pathological activities, and it causes oxidative damage [43]. Previous studies have shown that when cells are subjected to H 2 O 2 , the content of ROS is increased, while the activities of SOD, CAT and GPx are decreased, compared with untreated cells [43][44][45][46]. In the present study, the use of H 2 O 2 to induce Clone-9 cells has the same result as in previous studies.…”

“…Fermented Zijuan Pu-erh tea can increase SOD enzyme activity in ECV340 cells [49]. Sterilized lemon fermented product (LFP) and non-sterilized lemon product (NLFP) can reduce the content of ROS, increase CAT, SOD and GPx enzyme activity, and maintain the integrity of MMP in Clone-9 cells [44]. Fermented black ginseng can increase the activity of CAT, SOD and GPx, and reduce the content of ROS in HepG2 cells [43].…”