Noni (<i>Morinda citrifolia</i>L.) wine prevents the oxidative stress and obesity in mice induced by high‐fat diet

Zhang, Kai; Meng, Jun Tao Jiasong; Li, Xiaojuan; Tang, Xue; Ma, Shanshan; Lv, Yi-pin; Yang, Shaojun

doi:10.1111/jfbc.13460

Cited by 21 publications

(11 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, M. citrifolia L. fruit has a bitter taste and distinctive rancid taste, making it unsuitable for fresh consumption [3]. According to a recent study, the fermentation process becomes partly free from the undesirable smell [36,37]. However, for the development of functional foods, raw material standardization experiments through setting and analysis of marker compound are required [25].…”

Section: Discussionmentioning

confidence: 99%

Development and Validation of an Analytical Method for Deacetylasperulosidic Acid, Asperulosidic Acid, Scopolin, Asperuloside and Scopoletin in Fermented Morinda citrifolia L. (Noni)

Choi

Kwon²,

La³

et al. 2021

Separations

View full text Add to dashboard Cite

Fermentation is a technology that enhances biologically active ingredients, improves the absorption rate and induces the generation of new functional ingredients by the catalytic action of enzyme systems possessed by microorganisms. In this study, changes in the content of five kinds of bioactive compounds (deacetylasperulosidic acid, asperulosidic acid, scopolin, asperuloside and scopoletin) of Morinda citrifolia L. were confirmed by fermentation, and a high-performance liquid chromatography-photodiode array (HPLC-PDA) analysis method for measuring analytes was developed and validated. HPLC method for the determination of five bioactive compounds in Morinda citrifolia L. extracts (MCE) was validated in terms of sensitivity, linearity, selectivity, limit of detection (LOD) and quantification (LOQ), precision and accuracy. The coefficient of determination of the calibration curve for bioactive compounds (1.56–100 μg/mL) showed linearity (R2 ≥ 0.9999). LOD and LOQ were in the range 0.04–0.97 and 0.13–2.95 μg/mL, respectively. The range of intra- and intraday accuracies values (recovery) were 97.5–121.9% and 98.8–118.1%, respectively, and precision value (RSDs) of the bioactive compounds were <4%. In addition, changes in the content of five bioactive compounds in MCE by fermentation were confirmed. These results indicate that the developed fermentation and analysis method could be applied in the development of potential functional food ingredients.

show abstract

Section: Discussionmentioning

confidence: 99%

Development and Validation of an Analytical Method for Deacetylasperulosidic Acid, Asperulosidic Acid, Scopolin, Asperuloside and Scopoletin in Fermented Morinda citrifolia L. (Noni)

Choi

Kwon²,

La³

et al. 2021

Separations

View full text Add to dashboard Cite

show abstract

“…and GPx gene expression and decreased serum MDA level, efficaciously preventing oxidative stress induced by high-fat intakes (Lin et al, 2012;Yang, Mo, et al, 2020;Zhang et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Effects of fermented noni juice on growth, antioxidant status, immune response, intestinal microbiota and resistance to Aeromonas hydrophila of juvenile yellow catfish Pelteobagrus fulvidraco fed high‐fat diet

Wang

Zhang

et al. 2021

Aquacult Nutr

View full text Add to dashboard Cite

The present study was conducted to evaluate the supplemental effects of fermented noni juice on growth performance, immune response, antioxidant status, intestinal microflora and disease resistance of yellow catfish that fed with high-fat diet. Triplicate groups of yellow catfish (1.00 ± 0.05 g) were fed two levels of lipid (80.00 and 160.00 g/kg dry matter) and two levels of fermented noni juice (0.00 and 20.00 g/kg dry matter) for 56 days. The results showed that high-fat intake could affect growth (weight gain declined) and lead to oxidative stress (superoxide dismutase, catalase and glutathione peroxidase activities declined and malondialdehyde accumulation), immunosuppression (alkaline phosphatase, phagocytic index, respiratory burst, complement C3, C4 and immunoglobulin G declined) and intestinal microflora altered (Proteobacteria and Bacteroides decreased and Firmicutes increased). The dietary fermented noni juice supplementation could mitigate the adverse effect of high-fat intake on yellow catfish growth, oxidative stress, immunosuppression and intestinal microflora homeostasis. After challenge with Aeromonas hydrophila, the cumulative mortality of yellow catfish fed with high-fat diet was higher than that of fish fed high-fat diet supplemented with fermented noni juice.

show abstract

“…The results of the LC-MS analysis showed that Tochu leaves, red koji rice, and Noni mainly contain chlorogenic acid, scandoside methyl ester, (+)pinoresinol, genistin acetate, mangiferin, dehydroconiferyl alcohol, and 6α-hydroxyadoxoside [8]. Tochu leaf extract can inhibit liver fatty acid and cholesterol biosynthesis [19], red koji rice can prevent obesity [20], Noni can prevent oxidative stress and obesity in mice administered a high-fat diet [21], L-citrulline can improve metabolic syndrome primarily by enhancing glucolipid metabolism [22], and gamma-aminobutyric acid can help adipose tissue to selectively suppress inflammation and improve insulin resistance in obesity [23]. Hepatic steatosis is promoted by the abnormal deposition of saturated FAs, such as CHO and TG, and the constant accumulation of saturated FAs promotes the progression of liver inflammation and NAFLD.…”

Section: Discussionmentioning

confidence: 99%

YNCRG Alleviated Hepatic Steatosis in Metabolic Syndrome Model Rats by Improving Lipid Metabolism and Chronic Inflammatory Reaction

Sun¹,

Kudo²,

Hayashi³

et al. 2021

OBM ICM

View full text Add to dashboard Cite

YNCRG is a combination of five traditional Chinese ingredients with medicinal properties. We studied its effects and mechanism of action on a rat model of non-alcoholic fatty liver with metabolic syndrome. Eight-week-old male SHRcp rat(s) and Wister Kyoto (WKY) rats were adaptively fed for one week, after which they were randomly divided into three groups, including the control group (n = 9), the YNCRG group (n = 8), and the WKY group (n = 8). The WKY group could freely consume water, the control group was provided water every day, and the YNCRG group was gavaged with an aqueous solution of YNCRG (3.6 g/kg body weight/day) for eight weeks. After eight weeks of intervention, YNCRG effectively reduced the weight of rats and significantly reduced the serum levels of AST, ALT, CHO, and TG compared to the weight of the rats in the control group. The RT-PCR results showed that mRNA levels of NF-κB, TLR4, TNF-α, and IL-1β increased, and the levels of MCP-1 and ICAM-1 also increased, but YNCRG effectively reduced the mRNA levels. The results of the Western blotting assay showed that YNCRG did not affect the AMPK/ACC signaling pathway, but it strongly promoted the phosphorylation of PKA, ERK, and C/EBPβ in rat livers. YNCRG also significantly promoted the phosphorylation of IRS-1 (Tyr465) but inhibited IRS-1 (Ser1101); both are upstream factors of ERK. We found that YNCRG can reduce the accumulation of lipids in the liver of rats with metabolic syndrome, probably by affecting lipid metabolism and the signaling pathway associated with inflammatory reactions.

show abstract

Noni (Morinda citrifoliaL.) wine prevents the oxidative stress and obesity in mice induced by high‐fat diet

Cited by 21 publications

References 49 publications

Development and Validation of an Analytical Method for Deacetylasperulosidic Acid, Asperulosidic Acid, Scopolin, Asperuloside and Scopoletin in Fermented Morinda citrifolia L. (Noni)

Development and Validation of an Analytical Method for Deacetylasperulosidic Acid, Asperulosidic Acid, Scopolin, Asperuloside and Scopoletin in Fermented Morinda citrifolia L. (Noni)

Effects of fermented noni juice on growth, antioxidant status, immune response, intestinal microbiota and resistance to Aeromonas hydrophila of juvenile yellow catfish Pelteobagrus fulvidraco fed high‐fat diet

YNCRG Alleviated Hepatic Steatosis in Metabolic Syndrome Model Rats by Improving Lipid Metabolism and Chronic Inflammatory Reaction

Contact Info

Product

Resources

About