The in vivo hepato-recovery effects of the polyphenol-rich fermented food Xeniji™ on ethanol-induced liver damage

Abstract

Xeniji is a health food product produced by bacterial lactic acid fermentation. Although fermented foods, including Xeniji, have been widely consumed for various health purposes, including as an antioxidant to improve liver disease, their polyphenol content and in vivo hepato-recovery effects have yet to be evaluated. This study aims to evaluate the polyphenol content of Xeniji and its in vivo hepato-recovery effect on ethanol-induced liver damage. In this study, the polyphenolic acids of Xeniji are quantified by liquid chromatography-mass spectrometry (LCMS). In addition, the recovery effect of Xeniji on ethanol-induced liver damage in mice is evaluated by assessing the serum liver enzyme profile, liver inflammation, liver oxidative stress, and the level of CYP2E1. Xeniji is recorded to contain a high concentration of caffeoylquinic acid and sakuranetin, based on the LCMS-MS quantification results. In terms of the in vivo hepato-recovery study, intake of ethanol induces substantial liver damage indicated by an increase of the serum liver enzyme profile, liver inflammation, liver oxidative stress and the level of CYP2E1. On the other hand, Xeniji promotes recovery from ethanol-induced liver damage by restoring antioxidant levels, enhancing the metabolism of ethanol in the liver and suppressing inflammation in a dosage-dependent manner. Xeniji is a fermented functional food that possesses hepato-recovery effects on ethanol-induced liver damage.