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KMID : 1134820110400081099
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1099 ~ p.1106
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Effect of Fermented Cucumber Beverage on Ethanol Metabolism and Antioxidant Activity in Ethanol-treated Rats
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Lee Hae-In
Seo Kwon-Il
Lee Jin
Lee Jeom-Sook
Hong Sung-Min
Lee Ju-Hye
Kim Myung-Joo
Lee Mi-Kyung
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Abstract
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Cucumber fermentation has been used as a means of preservation. This study was performed to investigate the effects of fermented cucumber beverage (CF) containing beneficial materials for an ethanol hangover based on Hovenia dulcis (SKM) on ethanol-induced hepatotoxicity. Male Sprague-Dawley rats were randomly divided into three groups: ethanol control, ethanol plus SKM, and ethanol plus CF＋SKM. SKM or CF＋SKM was orally administered at a dose of 7 ㎖/㎏ body weight once per day for 5 weeks. Control rats were given an equal amount of water. CF＋SKM significantly lowered plasma ethanol levels, whereas SKM tended to decrease the levels compared to the control. Both SKM and CF＋SKM significantly lowered the plasma acetaldehyde levels and serum transaminase activities compared to those in the control. SKM and CF＋SKM did not affect hepatic alcohol dehydrogenase activity; however, it significantly inhibited cytochrome P450 2E1 (CYP2E1) activity. Hepatic aldehyde dehydrogenase (ALDH) activity was significantly higher in the SKM and CF＋SKM groups than that in the control group. Plasma acetaldehyde concentration was significantly correlated with hepatic CYP2E1 (r=0.566, p＜0.01) activity and ALDH (r=-0.564, p＜0.01) activity. Hepatic superoxide dismutase and catalase activities as well as glutathione content increased with the SKM and CF＋SKM administration, whereas lipid peroxide content decreased significantly. Furthermore, SKM and CF＋SKM lowered plasma and hepatic lipid content and lipid droplets compared to those in the control group. These results indicate that SKM and CF+SKM exhibit hepatoprotective properties partly by inhibiting CYP2E1 activity, enhancing ALDH activity and stimulating the antioxidant defense systems in ethanol-treated rats.
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KEYWORD
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fermented cucumber, ethanol, hepatotoxicity, antioxidant
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