Gastroprotective Effects of Fermented Gold Kiwi (<i>Actinidia chinenesis</i> L.) Extracts on HCl/EtOH-Induced Gastric Injury in Rats

Abstract

Gastritis and gastric ulcers caused by stressors such as drinking are common. The ability of functional foods to protect the stomach more effectively and reduce the risk of side effects is of interest. The fermentation process can increase the preservation and bioactive compound content of kiwi fruits. This study produced fermented kiwi powder using two lactic acids separated from gold kiwi fruits. Gold kiwi puree (Actinidia chinensis L.) was fermented using beneficial bacteria. Fermentation increased the content of bioactive compounds such as organic acids, flavonoids, and carotenoids. We investigated whether fermented gold kiwi (FGK) extract had antioxidant and gastric protective effects in an HCl/EtOH-induced gastritis animal model and pyloric ligation animal model. FGK increased radical scavenging activity in a dose-dependent manner. In the gastritis model, FGK inhibited inflammation-related factors such as iNOS, COX-2, IL-6, and TNF-α, while increasing the expression of the protective molecule PGE2. Furthermore, FGK administration improved gastric lesion site appearance, clinical symptoms, and mucosal thickness in rats. FGK also reduced gastric fluid volume, free acidity, total acidity, and pepsin activity in the pyloric ligation model. These results suggest that FGK can decrease the inflammatory response and protect the gastric mucosa. FGK therefore has the potential to prevent and treat gastritis and gastric ulcers.

Keywords

• fermented gold kiwi
• gastric ulcer
• HCl/EtOH-induced gastritis model
• pyloric ligation model