The Effects of Varying Fermentation Durations on Uric Acid Levels in Noni Fruit: An Investigation of Sex-Specific Responses

Abstract

Introduction: Pharmacological interventions for managing uric acid levels often have limitations, including long-term side effects and limited accessibility. Exploring natural alternatives has become more popular as a result of this. Inhibiting xanthine oxidase, a crucial enzyme in the metabolism of uric acid, noni (Morinda citrifolia) demonstrates strong antioxidant qualities.

Objectives: This study aimed the impact of fermentation duration (2 and 3 months) on the efficacy of noni fruit in reducing uric acid levels among government employees in South Sulawesi, Indonesia.

Methods: Seventy-two respondents were divided into two intervention groups, each receiving 2-month and 3-month fermented noni products for 30 days. Uric acid levels were assessed at baseline, mid-point, and endpoint. Data analysis was performed using the Kruskal-Wallis test due to non-normal data distribution.

Results: The results showed that fermentation duration affects the outcome, with a more significant difference observed in 3-month fermentation for males and 2-month fermentation for females.  

Conclusions: Improved gut microbiota profiles, estrogen influence, xanthine oxidase inhibition, elevated uric acid excretion, and anti-inflammatory actions are the underlying processes. According to these results, fermented noni is a potentially effective natural treatment for hyperuricemia. More investigation is required to fully examine these pathways and identify the precise substances causing these effects.