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http://dx.doi.org/10.3746/jkfn.2014.43.11.1642

Hepatoprotective Effects of Lactic Acid-Fermented Garlic Extracts on Fatty Liver-Induced Mouse by Alcohol  

Choi, Ji-Hwi (R&D Center, Bioland)
Kim, Min-Seok (R&D Center, Bioland)
Yu, Heui-Jong (R&D Center, Bioland)
Kim, Ki-Ho (R&D Center, Bioland)
Lee, Hee-Seop (Department of Food and Biotechnology, Korea University)
Cho, Hong-Yon (Department of Food and Biotechnology, Korea University)
Lee, Seung-Hyun (R&D Center, Bioland)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.11, 2014 , pp. 1642-1647 More about this Journal
Abstract
In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.
Keywords
garlic; lactic acid bacteria; fermentation; hepatoprotective; alcohol;
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Times Cited By KSCI : 2  (Citation Analysis)
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