Evaluation of Protective effects of Fermented Ficus racemosa Fruit Extract against Oxidative Stress and Hyperglycemia
Ngoc Thanh Vu, Duyen Thi My ChungObjective: Uncontrolled oxidative stress and diabetes are linked to multiple serious health issues. This study aimed to demonstrate the potency of Aspergillus niger solid-state fermentation (SSF) to enhance the preventive and therapeutic capacity of Ficus racemosa fruit extract (FRFE) against oxidative stress and hyperglycaemia.
Materials and Methods: SSF and post-SSF ultrasound-assisted extraction was utilised to prepare fermented FRFE (F-FRFE). F-FRFE was compared with unfermented FRFE (U-FRFE) in terms of the antioxidant activity and the protective effect against oxidative stress and hyperglycaemia. The antioxidant activity was evaluated by 2,2-diphenyl-1-picrylhydrazyl/2,2-azino-bis(3 ethylbenzothiazoline-6-sulfonic acid) radical scavenging, ferric reducing antioxidant potential, and thiobarbituric acid reactive substance assays. The protective effect against oxidative stress was evaluated in human hepatocytes treated with the oxidative stress inducer, H2O2. The antioxidative stress and antihyperglycemic impact was further investigated in a streptozotocin-induced diabetic mouse model.
Results: Compared with U-FRFE, F-FRFE possessed higher in vitro and ex vivo antioxidant potential. In human hepatocytes, H2O2 treatment induced apoptotic cell death, which was alleviated by F-FRFE at a higher extent compared with U-FRFE. In the diabetic mouse, F-FRFE but not U-FRFE treatment completely subsidised hyperglycaemia and elevated oxidative stress.
Conclusion: Our findings demonstrated the protective effectiveness of F-FRFE against oxidative stress and hyperglycaemia with prospects in pharmaceutical applications.