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KMID : 0380620210530030260
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.260 ~ p.266
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Hepatoprotective effect of fermented Chrysanthemum indicum L. water extract on ethanol-induced liver injury in HepG2 cells
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Seo Tae-Su
Han Joon-Hee
Hong Min
Choi Da-Hye
Lee Deug-Chan
Yu Keun-Hyung
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Abstract
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This study aimed to identify the hepatoprotective effects of a fermented Chrysanthemum indicum L. water extract. The extraction yield, antioxidant activities (ABTS and DPPH), and content of luteolin and luteolin-7-glucoside were significantly higher in the fermented C. indicum L. water extract (FCI) than in the C. indicum L. water extract.
Treatment with FCI (200 μg/mL) significantly reduced the activities of gamma(γ)-glutamyl transferase, aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase in HepG2 cells treated with 3% ethanol.
Furthermore, FCI did not affect the viability of the HepG2 cells. These results suggest that FCI can be useful for the development of an effective hepatoprotective agent.
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KEYWORD
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Chrysanthemum indicum L., fermentation, luteolin, antioxidant, hepatoprotective
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