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KMID : 1007520160250030867
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Food Science and Biotechnology
2016 Volume.25 No. 3 p.867 ~ p.873
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Hepatoprotective Effects of Lactic Acid-fermented Garlic Extract against Acetaminophen-induced Acute Liver Injury in Rats
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Lee Hee-Seop
Lim Won-Chul
Lee Sung-Jin
Lee Seung-Hyun
Yu Heui-Jong
Lee Jin-Hyup
Cho Hong-Yon
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Abstract
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The aim of the present study was to investigate the protective effect of fermented garlic extract by lactic acid bacteria (LAFGE) against acetaminophen (AAP)-induced acute liver injury in rats. Here we demonstrated that rats treated with LAFGE exhibit resistance to AAP-induced liver injury accompanied by lowered plasma alanine amino transferase levels and decreased proinflammatory responses. This function of LAFGE is linked to its capacity of suppressing AAP-induced apoptosis in the liver, partly via the inhibition of MAPK phosphorylation as well as down-regulation of p53. Our findings reveal that LAFGE modulates the signaling pathways involved in hepatic apoptosis through cellular redox control, as indicated by the inhibition of lipid peroxidation, glutathione and ATP depletion, and the elevation of antioxidant enzyme activities. Taken together, these findings indicate that LAFGE ameliorates AAP-induced liver injury by preventing oxidative stress-mediated apoptosis, thereby establishing LAFGE as a potential supplement in the treatment of AAP-induced liver injury.
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KEYWORD
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fermented garlic, acetaminophen, hepatoprotection, apoptosis
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