Cancer cell growth inhibitory, anti-oxidant, and α-glucosidase inhibitory effects of enzyme syrup obtained from apple fermentation

Abstract

Storage of vegetables and fruits for long durations inactivates important enzymes and degrades useful components such as vitamin C. An effective method of preservation bypassing these issues is by fermentation.The enzyme syrup extracted from fermented fruits and vegetables is presumed to have high concentrations of effective components. In this study, we investigated the cancer cell growth inhibitory, anti-oxidant, and α-glucosidase inhibitory effects of enzyme syrup obtained by fermenting apples. Moreover, we aimed to identify the microorganism responsible for fermentation.

Apples were sliced and stored with 1.1 times sugar in a glass container for 2 weeks. Enzyme syrup was extracted after 7 and 14 days.

To assess cancer cell growth inhibitory effects of the enzyme syrup, leukemia cell line P388 was grown in syrup or sterilized water at 37°C, 5.0% CO₂ for 7 days, after which the amount of P388 in each medium was compared. To assess anti-oxidant effect, DPPH radical-scavenging activity was checked. Further, to test α-glucosidase inhibitory effects, α-glucosidase inhibiting activity was investigated. To identify the microorganism responsible for fermentation, enzyme syrup was spread onto a standard agar plate and incubated at 35°C for 2 days. The DNA of the resultant colonies was analyzed.

As observed, cell growth was suppressed with both 7 and 14 day fermented syrup. However, the anti-oxidant activity of the syrup was lower than that of apple extract. Furthermore, fermented syrup had high α-glucosidase inhibiting activity. The microorganism was identified as Metschnikowia pulcherrima in 97% of the colonies. To conclude, we found that apple fermented enzyme syrup has cancer cell growth inhibitory and α-glucosidase inhibitory activity.

To conclude, we found that apple fermented enzyme syrup has cancer cell growth inhibitory and α-glucosidase inhibitory activity.