Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant Activity of Dropwort (Oenanthe javanica DC) Fermented Extract and its Hepatoprotective Effect against Alcohol in Rats

밭미나리 발효액의 항산화 활성과 흰쥐에서 알코올성 간 손상 보호효과

  • Sim, Hyun-Ji (Department of Food and Nutrition, Wonkwang University) ;
  • Kim, Se-Mi (Department of Convergence Technology for Food Industry, Wonkwang University) ;
  • Jeon, Young-Joo (Department of Convergence Technology for Food Industry, Wonkwang University) ;
  • Lee, Young-Eun (Department of Food and Nutrition, Wonkwang University)
  • 심현지 (원광대학교 식품영양학과) ;
  • 김세미 (원광대학교 식품산업융복합학과) ;
  • 전영주 (원광대학교 식품산업융복합학과) ;
  • 이영은 (원광대학교 식품영양학과)
  • Received : 2015.02.11
  • Accepted : 2015.02.26
  • Published : 2015.02.28
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Abstract

Antioxidant activity of dropwort fermented extract (DFE) was measured according to fermentation period, and liver protective effects were examined using Sprague-Dawley rats. Total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities increased up to 60~80 days and then decreased slightly. Proper fermentation time for DFE was more than 60 days and less than 80 days. Administration of alcohol to rats for 10 days at 10 mL/kg/day raised serum AST, ALT, total cholesterol, and triglyceride (TG) levels, which were then lowered by DFE and sugar liquid with the same soluble solids. While sugar liquid increased the blood lipid profile, especially TG levels, DFE had no effect due to its antioxidant activity. When TBARS content of the DFE group in liver tissue significantly decreased in a concentration-dependent manner compared to that of the ALH group (p<0.05). Liver damage was recovered by DFE treatment and was confirmed by hamatoxylin-eosin staining. These results suggest that DFE has a protective effect against alcohol-induced hepatotoxicity in SD rats.

Keywords

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