@article{jfnr20241233,
author={{Lu, Chun-Mei and Hsu, Ting-Yuan and Lin, Si-Ting and Jiang, Zhe-Yu and Huang, Wen-Zheng and Wang, Jyh-Perng and Yang, Chi-Yu and Huang, Ho-Shin},
title={Effects of Fermented Lemon Peel by <i>Lactobacillus</i><i> </i><i>plantarum</i> PM-A87 Protects Skeletal Muscle Cell},
journal={Journal of Food and Nutrition Research},
volume={12},
number={3},
pages={125--130},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/3/3},
issn={2333-1240},
abstract={This study investigates the effect of lemon peel fermented with <i>Lactobacillus</i><i> </i><i>plantarum</i> PM-A0087 on the contents of total polyphenols, total flavonoids and eriocitrin. Results show that eriocitrin content of fermented lemon peel was significantly higher than unfermented, and had effective capacity of scavenging for superoxide radical and correlated with flavonoid component increased. Treatment with the lemon fermented product did not affect cell viability at concentrations up to 10 mg/mL. The purpose of this study was to evaluate the efficacy of fermented lemon peel in protecting murine skeletal muscle cells from H<SUB>2</SUB>O<SUB>2</SUB> and dexamethasone induced oxidative stress. The present results indicate that fermented lemon peel protects C2C12 myotubes against peroxide-induced oxidative stress. Myotubes that had atrophied due to dexamethason exposure exhibited a notable increase in diameter upon treatment with the fermented lemon peel at a 2 mg/mL concentration. These findings indicate the potential of the lemon fermented product in countering dexamethason-induced muscle atrophy in C2C12 myotubes.},
doi={10.12691/jfnr-12-3-3}
publisher={Science and Education Publishing}
}