Safety assessment of fermented jackfruit (Artocarpus heterophyllus) pulp and leaves in Sprague‐Dawley rats

Abstract

Abstract Fermented jackfruit (Artocarpus heterophyllus) extracts were produced using pure symbiotic culture of bacteria and yeast (SCOBY) under controlled fermentation process. Both female and male Sprague‐Dawley rats were orally administrated with 4,000 mg/kg of fermented jackfruit pulp and leaves extracts for 28 consecutive days. Body weight of rats was recorded at 1‐week interval until necropsy day. There was no mortality reported along the experiment with no significant differences (p > .05) record among organ histopathology and blood biochemical parameters in treated groups when compared to control group. Interestingly, there were significant differences (p < .05) in the lower body weight gained of treated rats groups as opposed to control group, indicating the potential anti‐obesity effect of fermented jackfruit extracts. In conclusion, no toxicity symptoms were observed in 28 days oral administration toxicity study of fermented jackfruit pulp and leaves extracts in Sprague‐Dawley rats for both sexes.

Keywords

• fermentation
• jackfruit leaves
• jackfruit pulp
• Sprague‐Dawley rats
• toxicity