Development of Cistanche deserticola Fermented Juice and Its Repair Effect on Ethanol-Induced WRL68 Cell Damage

Cistanche deserticola is a valuable Chinese herb, but traditional dry processing causes the loss of active substances. This study developed fermented juice (CFJ) using lactic acid bacteria and optimized fermentation process to achieve maximum substance content taste. More interestingly, superoxide dismutase (SOD) activity was increased during fermentation, CFJ exerted reparative effect on ethanol-induced cell damage. SOD reached 603.26 U/mL when ratios in total inoculum volume Lactobacillus reuteri, Lactococcus pentosus, Streptococcus thermophilus, Bifidobacterium animalis, casei, acidophilus were 31.74%, 15.71%, 17.45%, 11.65%, 9.56%, 13.89%, respectively. Further, optimal conditions for determined response surface methodology. importantly, promoted proliferation WRL68 cells, an obvious ethanol-treated which survival rate 120.35 ± 0.77% (p < 0.05). The underlying mechanism might have been that reduced MDA damaged cells from 1.36 nmol/mg prot 0.88 GSH-Px activities by 48% 72%, provides theoretical basis reference data C. its hepatoprotective activity.