Effects of noni fruit and fermented noni juice against acute alcohol induced liver injury in mice
Min Guo, Bingyong Mao, Faizan Ahmed Sadiq, Yu‐Jie Hao, Shumao Cui, Meihua Yi, Qi'en Hong, Yuan Kun Lee, Jianxin Zhao
Abstract
This study demonstrated the protective effects of noni fruit and its fermented juice with different fermentation times against the acute liver injury caused by alcohol. In vitro trials were conducted to assess the antioxidant activities of noni fruit and fermented juice, while protective effects were confirmed by in vivo trials using mice model. The results showed that fresh noni fruit had higher antioxidant capacities (1,1-diphenyl-2-picrylhydrazyl scavenging activity, hydroxyl-radical scavenging ability, and reducing power) than fermented noni juice. However, in vivo experiments demonstrated that fermented noni juice had a comprehensive preventive effect on acute alcohol-induced liver injury, based on the histopathological analysis and the measurements of markers of serum and liver. The markers include aspartate aminotransferase, alanine aminotransferase, gamma-glutamyl transferase, alkaline phosphatase, high density lipoprotein cholesterol, low density lipoprotein cholesterol, total cholesterol, and triglyceride. This study provides positive insights into the potential role of noni fruit and fermented juice in combating challenges presented by alcohol consumption and highlights the potential of noni fruit as functional food.