Antioxidant and Anti-inflammatory Effects of Vegetable Spices Fermentation Extracts in NAFLD

Currently, the prevention strategy for Non-Alcoholic Fatty Liver Disease (NAFLD) has several limitations. Fermentation prolongs the shelf life of food products and enhances the bioavailability of bioactive compounds, essential vitamins, and minerals, thereby improving their nutritional efficacy. This study evaluated the antioxidant activity and the effects of Vegetable Spices Fermentation Extract (VSFE) on Peroxisome Proliferator-Activating Receptor (PPAR-γ) and Interleukin (IL)-6 mRNA expression in a NAFLD rabbit model. Using a posttest-only control group design, 24 rabbits were divided into four groups: standard diet group, high-fat diet (HFD) group, treatment group 1 (HFD+VSFE 100 mg/kg BW), and treatment group 2 (HFD + VSFE 200 mg/kg BW). PPAR-γ and IL-6 mRNA expression were measured using real-time polymerase chain reaction (RT-PCR). The fermented extract had a higher phenolic content (519.95 ± 61.9 mg GAE/g) than the non-fermented extract (357.45 ± 58.66 mg GAE/g) (p<0.05). The expression of PPAR-γ and IL-6 significantly decreased in groups 1 and 2 compared with the control group. In conclusion, VSFE could act as a source of antioxidants and anti-inflammatory effects to inhibit the establishment of NAFLD.