NDLI: Prevention of ethanol-induced hepatotoxicity by fermented Curcuma longa L. in C57BL/6 mice

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Prevention of ethanol-induced hepatotoxicity by fermented Curcuma longa L. in C57BL/6 mice

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Food Science and Biotechnology : Volume 23, Issue 2, April 2014

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Prevention of ethanol-induced hepatotoxicity by fermented Curcuma longa L. in C57BL/6 mice

Content Provider	Springer Nature Link
Author	Lee, Moeun Kim, Yongjae Yoon, Ho Geun You, Yanghee Park, Jeongjin Lee, Yoo Hyun Kim, Suh Hwang, Kwontack Lee, Jeongmin Jun, Woojin
Copyright Year	2014
Abstract	The protective effect of fermented Curcuma longa L. (FC) was investigated in male C57BL/6 mice under ethanol-induced oxidative stress. Ethanol markedly elevated levels of serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in mice. However, mice receiving FC prior to ethanol treatment did not display hepatotoxicity as evidenced by the significant reductions of AST and ALT activities. When compared to the ethanol-alone treated group, FC group exhibited a significant decrease in cytochrome P-450 2E1 (CYP2E1) activity, an enzyme associated with oxidative stress. Indicators of the hepatic antioxidant defense system, such as levels of superoxide dismutase, catalase, glutathione reductase and glutathione were also increased in FC-pretreated mice. The amelioration of malondialdehyde was indicative of the protective effect of FC against liver damage mediated by ethanol. These results suggest that FC could be a candidate used for the prevention against alcoholic liver diseases by the alleviation of oxidative stress via suppressing CYP2E1.
Starting Page	925
Ending Page	930
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	23
Issue Number	3
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2014-06-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	alcoholic liver damage antioxidation cytochrome P-450 2E1 fermented Curcuma longa L. oxidative stress Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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