Nutraceutical properties of processed Solanum nigrum Linn berry extract and its in vitro validation on alcoholic and nonalcoholic stress induced hepatocytes

Abstract

Alcoholic and non-alcoholic fatty liver diseases are twin entities of overpowering liver disease which has a common feature of fatty liver whereas the process by which the fat deposition was different. Non-alcoholic fatty liver diseases strongly correlate with obesity, metabolic syndrome, sedentary lifestyle and processed food consumption. Solanum nigrum Linn. is an annual herbaceous plant grown in most of the environments. In India, the leaves and the berries of the plant are included as part of cuisine. The present study aimed to evaluate the nutraceutical properties of processed Solanum nigrum Linn. berry extract and its in vitro effect on alcoholic and non-alcoholic stress induced HepG2 cell lines and primary hepatocytes of goat. The study initiated with the cultivation of the plant in the garden of investigator. Growth pattern of the plant was observed in terms of germination period, height of the plant, flowering period, fruit maturation and harvest of the matured berries. Nutrient potential was analysed for major nutrients. Aqueous extracts were prepared from shade dried ripe berries subjected to processed forms included boiled, roasted, fermented and dried uncooked. Qualitative phytochemical analysis was performed for all the extracts and total phenol quantification and antioxidant activity were determined for the same. Ethanol stress and fructose stress was induced to HepG2 cell line and primary hepatocytes of goat. Effect of all the four processed extracts in different concentration on cell viability was found out using MTT assay. Effect of the highest concentration effect on both the hepatocytes without stress was also evaluated. The salient findings of the study highlighted that soil available in the garden supported the cultivation of plant. The processed extracts showed the presence of phytochemicals and antioxidant activity. Maximum phenol content was found in the fermented and roasted extract followed by dried uncooked and boiled samples.