Effect of fermentation conditions of noni (Morinda citrifolia L.) juice on glutathione content and lipid oxidation in Vero cells
2018
Konsue, N. | Yimthiang, S. | Kwanhian, W.
Morinda citrifolia L. (Rubiaceae) normally known as noni is consumed as traditional medicine for more than 2000 years. In the current work, effects of fresh juice in comparison with fermented juice employing different conditions i.e.sugar supplementation, pure and natural culture fermentation as well as fermentation time on glutathione content and lipid oxidation in Vero cells were studied. The results showed that all noni samples induced glutathione content in Vero cells but at different potential. Either natural or pure culture in the presence of sugar showed a remarked induction of glutathione at concentration of 30 µL/mL whereas the range of 100-200 µL/mL was required in non-sugar supplemented samples. Similarly, inhibition of lipid peroxidation in Vero cells by noni juice was achieved and the superior inhibition potential was noted in the samples with high glutathione content. It can be said that fermentation, especially with sugar supplementation, gave rise to greater noni juice quality compared to fresh juice where pure or natural culture fermentation and time (6 or 12 months) had no significant influence.
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