Snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar with mixed culture fermentation and lipid regulation: A study on CCl₄-induced male rats

Carbon tetrachloride (CCl₄) is a hepatotoxic compound that disrupts lipid metabolism, increasing total cholesterol, triglycerides, and LDL while decreasing HDL levels. Snakefruit vinegar contains bioactive compounds with potential lipid-lowering and hepatoprotective effects. This study evaluated the effects of single-culture and mixed-culture fermented snakefruit vinegar on lipid profiles and liver weight in male Wistar rats induced with CCl₄. A post-test-only control group design was used with 28 male Wistar rats divided into four groups. The first group served as a healthy control, while the second received CCl₄ (0.5 ml/kg BW) without treatment. The third and fourth groups were induced with CCl₄ and administered single-culture or mixed-culture fermented snakefruit vinegar (0.75 ml/kg BW) via gavage for 28 days. CCl₄ was injected intraperitoneally during the last seven days. Parameters measured included total cholesterol, triglycerides, LDL, HDL, and liver weight. One-Way ANOVA followed by Duncan’s Multiple Range Test (DMRT) was used for statistical analysis. Results showed that single-culture fermented snakefruit vinegar more effectively reduced total cholesterol and triglycerides than mixed-culture fermentation. Both fermentation types lowered LDL, but neither significantly increased HDL. Liver weight was higher in the mixed-culture group, suggesting greater hepatoprotection. In conclusion, snakefruit vinegar shows promise for managing dyslipidemia and protecting the liver from CCl₄ toxicity. Single-culture fermentation was more effective in improving lipid profiles, while mixed-culture fermentation had a stronger hepatoprotective effect. Further research is needed to elucidate the underlying mechanisms.