Chun-Mei Lu¹, Ting-Yuan Hsu², Si-Ting Lin¹, Zhe-Yu Jiang³, Wen-Zheng Huang³, Jyh-Perng Wang³, Chi-Yu Yang³, Ho-Shin Huang^1,

This study investigates the effect of lemon peel fermented with Lactobacillus plantarum 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 H₂O₂ 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.

lemon peel, eriocitrin, C2C12 myoblast, Sarcopenie