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KMID : 1007520020110050537
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.537 ~ p.540
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Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
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Kim, Sun Yeou
Kim, Jung Bong/Kim, Ae Jung
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Abstract
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Protective effect of Capsici annuum extract of containing high amount of capsanthin on cachontetrachlorideinduced hepatotoxicity was examined. Primary cultures of rat hepatocytes were co-incubated with the hepatotoxin CC1_4 and each material. Hepatoprotective activity was determined by measuring the level of glutamic pyruvic transaminase released into the medium from the primary cultures of rat hepatocytes. Carotenoids and Capsici fructus extract decreased the level of glutamic pyruvic transaminase. To evaluate in vivo the protective effect of carotenoids of Capsici fructus extracts on carbon tetrachloride-induced hepatotoxicity, glutamic pyruvic transaminase, malondialdehyde values, and superoxide dismutase activity were measured. The activities of serum aminotransferase and the hepatic content of lipid peroxide after carbontetrachloridetreatment markedly increased compared to the control. Treatment of CC1_4-treated rats with capsanthin and β-cryptoxanthin at 10㎎/㎏ body weight significantly reduced the glutamic pyruvic transaminase activity (P<0.001) in serum. Lipid peroxide product, malondialdehyde, was significantly reduced as assessed by thiobarbiturictacid assay in CC1_4-treated rats administrated with capsanthin and β-cryptoxanthin, carotenoids of Capsici frctus extract at 10 ㎎/㎏ body weight (P<0.01). These results suggest that capsanthin and β-crytoxanthin, carotenoids of Capsci fructus may have a protective role in carbontetrachlorideinduced hepatotoxicity, by serving as potent antioxidants.
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