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KMID : 1007520140230030937
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Food Science and Biotechnology
2014 Volume.23 No. 3 p.937 ~ p.941
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Fermented Sea Tangle Attenuates Oxidative Stress in Individuals with a High Level of γ-Glutamyltransferase: a Randomized, Double-Blind, and Placebo-controlled Clinical Study
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Kang Young-Mi
Lee Bae-Jin
Kim Jung-Il
Nam Byung-Hyouk
Cha Jae-Young
Kim Young-Mog
Choi Jae-Suk
Choi In-Soon
Je Jae-Young
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Abstract
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A randomized, double-blind, placebo-controlled study of fermented sea tangle (FST) was conducted using 48 healthy volunteers with high levels of γ-glutamyltransferase (GGT). Participants (n=48) were divided into a placebo group and a FST group, which consumed FST (1.5 g/day) for 4 weeks. Serum GGT, aspartate aminotransferase (AST), alanine aminotransferase (ALT), and lactate dehydrogenase (LDH) levels were determined. Plasma 8- isoprostane, 8-hydroxydeoxyguanosine (8-OHdG), and protein carbonyl contents, which indicate lipid peroxidation, DNA damage, and oxidation of protein, were determined. Decreased serum GGT was found in FST consumption group, compared to the placebo group [mean values (IU/L): 78.71±19.14 and 116.75±38.55, respectively, p<0.001]. Administration of FST significantly (p<0.05) decreased levels of serum AST [mean values (IU/L): 31.08±7.25 and 26.79±6.53 respectively, p<0.001] and ALT [mean values (IU/L): 42.63±18.99 and 31.83±14.21, respectively, p=0.001], compared to the placebo group, and significantly (p<0.05) decreased concentrations of plasma 8-isoprostane, 8- OHdG, and protein carbonyl levels.
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KEYWORD
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fermented sea tangle, alcoholic liver, hepatic enzyme, oxidative biomarker
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