Hypocholesterolaemic effects of fermented red onion (Allium cepa L. var aggregatum) in rats (Rattus novergicus)

Abstract

Red onion is known as one of spices, and it also benefits for human health evidently. Previous study that red onion has a beneficial for cardiovascular disease, including hypocholesterolaemic Red onion contains flavonoids. The extract of red onion decreased serum total cholesterol level of rats, which is mediated by quercetin. Quercetin could be increased by fermentation as one of the new methods in drug discovery, so the biological activity also increases through fermentation. This study aimed to antihypercholesterolaemic activity of red onion fermented extract. Twenty five rats were divided in 5 groups; 2 controls [negative and positive control (atorvastatin)] with treatment groups (100, 200 and 300 mg/kg bw of fermented red onion extract. Rats were given atherogenic feed until hypercholesterolaemic All groups were given an atherogenic feed until hypercholesterolaemic. Total cholesterol of rats measured on the 7th, 14th and 21st day after they rats were treated by red onion fermented extract. Data analysed by ANOVA and continued by post hoc Duncan. All doses of red onion fermented extract decreased total cholesterol level of rats and dose of 200 mg/kg showed the strongest effect. Write the expectation for future fermented red onion has potential as a new agent cardiovascular health.

Characterization, phytochemistry screening and acute toxicity of Allium cepa fermented

“…Based on the research of [9] stated that flavonoids in the form of quercetin had become more abundant in fermented Allium cepa. The mechanism was suppossed through flavonoid metabolism pathways such as methylation, glucuronidation, sulfoconjugation, ring termination, glycosylation, and deglycosylation involving enzymatic reactions of microorganisms.…”

“…Allium cepa was determined in the Herbarium Medanense (Meda) Universitas Sumatera Utara. Allium cepa was fermented according to [9]. Allium cepa (bulbs and peel) were cleaned of impurities and arranged in a fermentation rack.…”

“…One of the methods is the fermentation technique. [9] showed an increase in levels of one of the active compoud of Allium cepa (quercetin) through fermentation. In another study, [10] also showed the antioxidant activity and quercetin content of Allium cepa increased after fermentation process.…”

Therapeutic Uses and Pharmacological Properties of Shallot (Allium ascalonicum): A Systematic Review

“…However, the research team hasn't used a positive control, a substance with well-known effects on lipid profile, thus bringing limitations to the reliability of observed effects of the intervention. Another similar study that used atorvastatin as positive control documented that a dose of 200 mg/kg of fermented shallot has a strong effect in decreasing cholesterol levels ( 92 ), but the methodology used for extracting the essential oil is lacking and besides that, the authors did not evaluate the influence of crude extracts on total cholesterol level. Moreover, the time required for the fermentation process is very long and there is no scientific support mentioned in choosing this process.…”