The Anti-ulcer Potential of Weissellacibaria Assisted Biofermented Product of Citrus limetta Waste Peel in Wistar Albino Rats
Monika Singh, Shreshtha Singh, Dinesh Puri, Shalini K. Sawhney, Nitin Kumar, Mohd Yasir, Pankaj Nainwal- Applied Microbiology and Biotechnology
- Bioengineering
- Biotechnology
Background:
Citrus limetta (Mosambi) has a high content of flavonoids and exhibits antioxidant activity, which could stimulate the digestive system and be useful for gastroprotective activity. It supports digestion by neutralizing the acidic digestive juices and reducing gastric acidity.
Objective:
This study explored the potential of using waste peel extract from Citrus limetta to prevent ulcers. The study specifically sought to assess the anti-ulcer properties of fermented and non-fermented extracts and compare them. Further, the study looked at the potential benefits of treating or preventing ulcers with Citrus limetta waste peels and whether fermentation affected the efficacy of the treatment.
Methods:
Thirty Wistar albino rats were equally distributed into five different groups. Group 1 received distilled water (20ml/kg/b.w); Group 2 received indomethacin (mg/kg/b.w); Group 3 received Omeprazole (20mg/kg/b.w); Group 4 received aqueous extract of Mosambi peel (400 mg/kg/b.w) and Group 5 received fermented product of extract of Mosambi peel (400 mg/kg/b.w).
Results:
Findings explored that, compared to non-fermented citrus fruit juice, biofermented had lesser gastric volume (1.58 ± 0.10 ml vs. 1.8 ± 0.14 ml), reduced MDA levels (355.23 ± 100.70 μmol/mg protein vs. 454.49± 155.88 μmol/mg protein), and lower ulcer index (0.49 ± 0.07 vs. 0.72 ± 0.14).
Conclusion:
The results suggest that the bio-fermented product of Citrus limetta peel has better anti-ulcer potential against peptic ulcer induced by indomethacin in Wistar albino rats compared to non-fermented.