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KMID : 1007520150240031151
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Food Science and Biotechnology
2015 Volume.24 No. 3 p.1151 ~ p.1157
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Dietary L-Cysteine Inhibits D-Galactosamine-induced Acute Liver Injury in Rats
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Lee Seul-ki
Han Kyu-Ho
Erina Yabuki
Yumi Nakamura
Sakura Kawakami
Kenichiro Shimada
Toru Hayakawa
Onoue HirotakeTomo Chemical Co., Ltd.
Michihiro Fukushima
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Abstract
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The effects of L-cysteine (1 and 2%) on the antioxidative system were examined in rats with Dgalactosamine (D-GalN)-induced injury. These rats showed increases in serum antioxidative enzyme and hepatic thiobarbituric acid reactive substances (TBARS) activities, with decreased hepatic/serum glutathione (GSH) levels and GSH-related enzyme activities. However, L-cysteine supplementation resulted in a decrease of hepatic TBARS levels, and increased catalase and serum GSH levels. The activities of serum enzymes in rats receiving 2% L-cysteine were significantly (p<0.05) lower than in D-GalN-injected group rats, and similar to levels in control group rats without acute liver injury. In addition, 2% L-cysteine increased the glutathione reductase activity and decreased the serum TBARS level in liver injury group rats. Dietary L-cysteine, especially at a 2% level, exerts a hepatoprotective effect by alteration of the GSH level and antioxidative enzyme activities.
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KEYWORD
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antioxidant, L-cysteine, rat, D-galactosamine, gluthathione
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