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KMID : 0665420150300010097
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Korean Journal of Food Culture
2015 Volume.30 No. 1 p.97 ~ p.104
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Antioxidant Activity of Dropwort (Oenanthe javanica DC) Fermented Extract and its Hepatoprotective Effect against Alcohol in Rats
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Sim Hyun-Ji
Kim Se-Mi
Jeon Young-Joo
Lee Young-Eun
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Abstract
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Antioxidant activity of dropwort fermented extract (DFE) was measured according to fermentation period, and liver
protective effects were examined using Sprague-Dawley rats. Total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities increased up to 60~80 days and then decreased slightly. Proper fermentation time for DFE was more than 60 days and less than 80 days. Administration of alcohol to rats for 10 days at 10 mL/kg/day raised
serum AST, ALT, total cholesterol, and triglyceride (TG) levels, which were then lowered by DFE and sugar liquid with the
same soluble solids. While sugar liquid increased the blood lipid profile, especially TG levels, DFE had no effect due to its
antioxidant activity. When TBARS content of the DFE group in liver tissue significantly decreased in a concentrationdependent manner compared to that of the ALH group (p<0.05). Liver damage was recovered by DFE treatment and was confirmed by hamatoxylin-eosin staining. These results suggest that DFE has a protective effect against alcohol-induced hepatotoxicity in SD rats.
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KEYWORD
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dropwort, fermentation, antioxidant activity, hepatoprotective effect
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