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KMID : 1007520170260030801
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Food Science and Biotechnology
2017 Volume.26 No. 3 p.801 ~ p.806
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Pear pomace water extract suppresses hepatic lipid peroxidation and protects against liver damage in rats fed a high fat/cholesterol diet
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You Mi-Kyoung
Rhuy Jin
Kim Hyeon-A
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Abstract
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The protective effect of pear pomace water extract (PPWE) against hepatic lipid peroxidation was investigated in rats fed a 41% kcal fat diet containing 0.21% cholesterol (HFCD). For 5 weeks, 200 or 400 mg/kg of PPWE was administrated once daily via oral gavage. Body weights were lower in the PPWE-treated group than in the control group. Serum total antioxidant capacity increased, whereas hepatic thiobarbituric acid reactive substances significantly decreased after the administration of PPWE. PPWE recovered the HFCD-induced reduction of hepatic glutathione S-transferase and glutathione peroxidase activity. The serum alanine aminotransferase and aspartate aminotransferase activities significantly decreased on PPWE treatment. The present investigation suggests that PPWE represents a valuable natural antioxidant source for use in the health food industry.
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KEYWORD
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Antioxidative enzymes, High fat/cholesterol diet, Lipid peroxidation, Liver damage, Pear pomace
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