Effects of Fermented Lemon Peel by Lactobacillus plantarum PM-A87 Protects Skeletal Muscle Cell

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

¹Bio-Ray Biotech, INC, Pingtung, Taiwan

²Kao-Ho Hospital, Kaohsiung, Taiwan

³Animal Technology Research Center, ATRI, Miaoli, Taiwan

Cite this paper:
Chun-Mei Lu, Ting-Yuan Hsu, Si-Ting Lin, Zhe-Yu Jiang, Wen-Zheng Huang, Jyh-Perng Wang, Chi-Yu Yang and Ho-Shin Huang. Effects of Fermented Lemon Peel by Lactobacillus plantarum PM-A87 Protects Skeletal Muscle Cell. Journal of Food and Nutrition Research. 2024; 12(3):125-130. doi: 10.12691/jfnr-12-3-3

Abstract

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.

Keywords:
lemon peel eriocitrin C2C12 myoblast Sarcopenie

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