Beneficial Effects of Jujube Juice Fermented by <i>Lactobacillus plantarum</i> NXU19009 on Acute Alcoholic Liver Injury in Mice
Huiyan Liu,
Shihua Xin,
Ranran Lu,
Haitian Fang,
Xiaoping Yang,
Yun Ping Neo
Affiliations
Huiyan Liu
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food & Wine, Ningxia University, Yinchuan 750021, China
Shihua Xin
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food & Wine, Ningxia University, Yinchuan 750021, China
Ranran Lu
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food & Wine, Ningxia University, Yinchuan 750021, China
Haitian Fang
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food & Wine, Ningxia University, Yinchuan 750021, China
Xiaoping Yang
School of Tourism Management, Ningxia Vocational College of Industry and Commerce, Yinchuan 750021, China
Yun Ping Neo
School of Biosciences, Taylor’s University Lakeside Campus, Subang Jaya 47500, Malaysia
Red jujube (Ziziphus jujuba Mill.) is an important fruit that has the concomitant function of both medicine and food. It has been proven to be rich in various bioactive components. In the present study, jujube juice was fermented by Lactobacillus plantarum NXU19009 to enhance the flavor and nutritional benefits. Its potential for the prevention and treatment of acute alcohol induced-liver injury in mice was examined in this study. The results showed that the administration of the fermented jujube juice along with alcohol significantly decreased (p p Lactobacillus plantarum NXU19009 protects against liver injury and may prove to be an effective supplement to attenuate acute alcoholic liver injury.
