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KMID : 1134820120410060790
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.790 ~ p.795
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Hepatoprotective Activity of Fermented Curcuma longa L. on Galactosamine-Intoxicated Rats
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Kim Yung-Jae
You Yang-Hee
Jun Woo-Jin
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Abstract
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In this study, the general components and minerals of fermented Curcuma longa L. (FC) by Aspergillus oryzae were examined as well as the hepatoprotective effects of FC on acute hepatotoxicity induced by a single dose of galactosamine (GalN, 650 mg/kg body weight (b.w.)). The FC was found to consist of 0.15% moisture, 4.68% crude fat, 4.35% crude protein, 6.92% crude fiber, and 6.83% crude ash. The P, Ca, and Mg levels in FC were also quantitatively analyzed. Male Sprague-Dawley rats were divided into six groups; nontreated control, GalN, 150 mg/kg b.w. of silymarin plus GalN, 30 mg/kg b.w. of FC plus GalN, 100 mg/kg b.w. of FC plus GalN, and 300 mg/kg b.w. of FC plus GalN. Pretreatment 300 mg/kg b.w. of FC during 14 days significantly decreased the increased in aspartate aminotransferase, alanine amino transferase, and triglyceride (TG) induced by GalN. Severe liver damage, hepatocellular necrosis, infiltration of inflammatory cells, and councilman body necrosis on histopathological liver tissues were observed in GalN treated rats. Administration of 300 mg/kg b.w. of FC significantly decreased the degree of live damage. These results suggest that FC displays hepatoprotective activity and FC was able to lower the TG levels in serum; thus, FC may serve as a useful material for health food and clinical conditions associated with liver disease.
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KEYWORD
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fermented Curcuma longa L., galactosamine, liver, aspartate aminotransferase (AST), alanine aminotransferase (ALT)
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