Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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Effect of Fermented Red Dragon Fruit (Hylocereus polyrhizus) Liquid on Cholesterol and Triglycerides Level of Golden Syrian Hamsters

Foong Jia Huan*, Hon Wei Min and Ho Chun Wai
* Author for corresponding; e-mail address: jiahuan.foong@hotmail.com
Volume: Vol.41 No.5/1 (OCTOBER 2014)
Research Article
DOI:
Received: 29 November 2012, Revised: -, Accepted: 25 July 2013, Published: -

Citation: Huan F.J., Min H.W. and Wai H.C., Effect of Fermented Red Dragon Fruit (Hylocereus polyrhizus) Liquid on Cholesterol and Triglycerides Level of Golden Syrian Hamsters, Chiang Mai Journal of Science, 2014; 41(5/1): 1084-1093.

Abstract

 The consumption of red dragon fruit in various forms is claimed to provide lipid lowering effect. However, the health benefit of fermented dragon fruit product was not well studied. Therefore, this research was designed to investigate the effect of fermented dragon fruit (Hylocereus polyrhizus) liquid on the lipid profile in Golden Syrian hamster. Hamsters were fed with 1 mL of two different samples, being the fermented fruit liquid (SA) and the pasteurized fermented fruit liquid (SB) for eight consecutive weeks. Another group of hamsters were treated with a high cholesterol diet for the same time duration to serve as a positive control. Current results indicated that both hamsters fed with SA (HCA) and SB (HCB) did not show any remarkable change on the weight of organs (liver, kidney, heart) and fecal excreted. However, SA and SB were found to reduce the triglycerides level, in particular, SA significantly (p<0.05) reduced the triglycerides level in hamsters up to 46.2%, in comparison to that of the positive control (HC) on the 16th week. Therefore, it could be deduced that the consumption of fermented dragon fruit (Hylocereus polyrhizus) may have the potential to suppress the serum triglyceride level in hamsters. However, further study need to be conducted.

Keywords: Dragon fruits, cholesterol, triglycerides, fermentation

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