|
KMID : 1134820160450060812
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 6 p.812 ~ p.818
|
|
|
In Vitro Hepatoprotective Effects of Fermented Curcuma longa L. by Aspergillus oryzae against Alcohol-Induced Oxidative Stress
|
|
Sung Hea-Mi
Lee Yoo-Hyun
Jun Woo-Jin
|
|
|
Abstract
|
|
|
|
Protective effects of fermented Curcuma longa L. (CL) against alcoholic liver damage were investigated in HepG2/2E1 cells. Fermented CL was extracted by cold water (FCC), hot water, 80% ethanol, and methanol. Of the four extracts, the strongest hepatoprotective effect against ethanol-induced oxidative stress was observed in FCC. Pretreatment with FCC also reduced intracellular reactive oxygen species formation compared to ethanol-alone treated cells. FCC also enhanced catalase, glutathione-S-transferase, glutathione reductase, glutathione peroxidase, and superoxide dismutase, and non-enzymatic antioxidative activities such as glutathione compared to alcohol-treated HepG2/2E1 cells. Our findings suggest that FCC might be considered as a useful agent in the prevention of liver damage induced by oxidative stress by increasing the antioxidant defense mechanism.
|
|
|
KEYWORD
|
|
|
alcohol, oxidative damage, hepatoprotective effect, HepG2/2E1, Curcuma longa L.
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|