Protective effects on alcoholic liver injury by fermented Lycium barbarum juice

  • FENG Lin ,
  • CHANG Ming ,
  • TANG Nianchu
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  • (State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-01-26

  Revised date: 2021-03-10

  Online published: 2021-09-27

Abstract

Goji (Lycium barbarum) fermented product was prepared by Lactobacillus MN1030, Lactobacillus MN0727, Lactobacillus MN0930 and yeast MN0110 fermentation and its protective effect on alcoholic liver injury was evaluated. The results showed that L. barbarum juice fermented by Lactobacillus MN1030 at 37 ℃ for 48 h had the best liver-protection effect, followed by yeast MN0110 at 29 ℃ for 36 h. Lactobacillus MN1030 and yeast MN0110 could reduce the content of MDA and the leakage rate of AST, ALT, LDH, and increase the activity of SOD and the activation rate of ADH significantly. In summary, the L. barbarum fermented by Lactobacillus MN1030 and yeast MN0110 had obvious protective effect on alcoholic liver injury in HepG2 cells, which have the application research value of liver protective functional food, and can be used as important strains of functional food for liver protection.

Cite this article

FENG Lin , CHANG Ming , TANG Nianchu . Protective effects on alcoholic liver injury by fermented Lycium barbarum juice[J]. Food and Fermentation Industries, 2021 , 47(17) : 98 -104 . DOI: 10.13995/j.cnki.11-1802/ts.026803

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