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KMID : 1161420220250040456
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Journal of Medicinal Food
2022 Volume.25 No. 4 p.456 ~ p.463
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Fermented Curcuma longa L. Prevents Alcoholic Fatty Liver Disease in Mice by Regulating CYP2E1, SREBP-1c, and PPAR-α
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Lee Mo-Eun
Nam Seung-Hee
Yoon Ho-Geun
Kim Shin-Tae
You Yang-Hee
Choi Kyung-Chul
Lee Yoo-Hyun
Lee Jeong-Min
Park Jeong-Jin
Jun Woo-Jin
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Abstract
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We examined the efficacy of fermented Curcuma longa L. (FT) on the development of alcoholic fatty liver in mice and investigated the underlying mechanism. The protective potential of FT against ethanol-induced fatty liver was determined using C57BL/6 male mice allocated into four groups (8 mice/group). Control groups received either distilled water or 5?g/kg body weight (b.w.) per day ethanol for 8 days. Treatment groups were administered either 300?mg/kg b.w. per day of milk thistle or FT before receiving ethanol. FT contained a higher amount of caffeic acid and tetrahydrocurcumin than C. longa. FT pretreatment significantly suppressed the elevated hepatic lipid droplets associated with ethanol ingestion. In comparison with ethanol-treated control, FT pretreated mice showed inhibited cytochrome P4502E1 (CYP2E1), sterol regulatory element-binding protein-1 (SREBP-1c), and acetyl-CoA carboxylase production but elevated AMP-activated protein kinase, peroxisome proliferator-activated receptor-alpha (PPAR-α), and carnitine palmitoyltransferase 1 (CPT-1) levels. Taken together, FT is a promising hepatoprotectant for preventing of alcoholic fatty liver through modulating fatty acid synthesis and oxidation.
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KEYWORD
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alcoholic fatty liver, fatty acid oxidation, fatty acid synthesis, fermented Curcuma longa L., hepatoprotection
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