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KMID : 0613820140240040411
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Journal of Life Science
2014 Volume.24 No. 4 p.411 ~ p.418
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The Improvement Effect of Fermented Angelica gigas Nakai Powder Against Orotic Acid-induced Fatty Liver in Rats
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Ahn Hee-Young
Park Kyu-Rim
Cho Young-Su
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Abstract
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This study was to investigate the potential effects of fermented Angelica gigas Nakai (FAG) at 5% (w/w) levels in Sprague-Dawley strain rats, which were intoxicated with 1% (w/w) orotic acid (OA) for 10 days. The activities of several hepatic enzymes, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and cholinesterase were increased when OA was treated, but these parameters were significantly decreased by FAG administration. OA treatment induced a significant increase in the thiobarbituric acid reactive substances (TBARS) levels, which was attenuated by FAG administration. Liver nonheme ion was decreased in the OA treatment group and was significantly increased in FAG administration, which suggests that lipid peroxidation contents are inversely correlated with liver nonheme ion content. The glutathione concentration was significantly decreased in the OA treatment group compared with the normal group, but this concentration was significantly increased in the FAG group, and it showed the antioxidant ability of glutathione. Based on these results, fermented Angelica gigas Nakai is a material with significant potential for development into a health food that can improve fatty liver conditions.
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KEYWORD
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Angelica gigas Nakai, fermentation, fatty liver, Monascus purpureus, orotic acid
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