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KMID : 1134820220510121245
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1245 ~ p.1251
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Blueberry Wine Relieves Ethanol-Induced Fatty Liver in Rats
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Kim Ju-Yeon
Lee Tae-Jin
Noh Sang-Kyu
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Abstract
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This study aimed to investigate whether the consumption of blueberry wine could affect the hepatic lipids in ethanol-induced fatty liver in rats. Male Sprague-Dawley rats were initially trained for meal feeding and assigned to the following three groups: 1) a control group that was fed a Lieber-Decali control liquid diet containing maltose-dextrin 2) an ethanol group fed a 95% ethanol liquid diet, 3) a blueberry wine group fed the same ethanol liquid diet but comprising blueberry wine diet with an equivalent amount of 95% ethanol. All three groups were fed their respective diets daily for six weeks. Liver histology and lipid analysis were performed after six weeks. The weights of the liver of the blueberry wine-fed rats were significantly lower than those of the ethanol liquid diet-fed rats at six weeks. The hepatic levels of fat and cholesterol were significantly elevated by the ethanol administration but significantly reduced by the blueberry wine. Liver histology images showed that the administration of blueberry wine significantly reduced fat accumulation. Taken together, the findings indicate that blueberry wine may protect against ethanol-induced fatty livers by lowering hepatic lipid levels. The protective effect of blueberry wine appears to be, in part, due to its antioxidant phenolic content.
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KEYWORD
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alcoholic fatty liver, blueberry wine, cholesterol, fat, rat
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