Research articles
ScienceAsia 48 (2022):ID 181-187 |doi:
10.2306/scienceasia1513-1874.2022.026
The effects of lactic acid bacteria-fermented lemon juice on
blood pressure regulation and allergic responses in rodents
Cheng-Chih Tsai*, Li-Yun Lin, Lan-Chun Chou
ABSTRACT: Lemon juice contains numerous biologically active substances that have potential health benefits. In this
study, we evaluated the biotransformation characteristics and functional properties of lactic acid bacteria-fermented
lemon juices and examined their effects on regulating blood pressure. Fermentation of Pingtung Eureka lemon juice
with a mixture of five selected strains of lactic acid bacteria was found to be the most effective in enhancing juice ?aminobutyric acid (GABA) levels, with an increases in yield of up to 7.37?0.39 g/l. Among the different lemon varieties
fermented with Lactobacillus fermentum LF33, Taichung Eureka and Nantou Eureka gave the highest fermentation yields
of GABA at 4.19?0.17 and 5.35?0.36 g/l, respectively. In spontaneously hypertensive rats that were administered
fermented lemon juice to assess to the effects on blood pressure, we observed that diastolic, systolic, and mean blood
pressures, as well as heart rate, were significantly lower than those in control rats (p < 0.1). Fermented lemon juice
was also found to contribute to a significant increase in serum IgG concentrations (p < 0.05). Finally, we evaluated
the efficacy of Taichung Limon and Pingtung Limon juice fermentation broths on the allergic effect of ovalbumin in
sensitized BALB/c mice, and found that these fermented juices significantly reduced ovalbumin-induced IgE antibody
levels (p < 0.05). In conclusion, we speculate that juice-containing substances, such as GABA, have a calming effect
on ganglia, which could contribute to stabilizing heart rate, and that consumption of fermented lemon juice may have
the effect of reducing levels of IgE antibodies.
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Department of Food Science and Technology, HungKuang University, Taichung City 43302 Taiwan |
* Corresponding author, E-mail: tsaicc@sunrise.hk.edu.tw
Received 30 Jun 2021, Accepted 23 Nov 2021
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