Protective Effect of Self-made Fermented Black Beans on Acute Alcoholic Liver Injury in SD Rats
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The protective effect of fermented black soybeans against acute alcoholic liver injury was investigated in rats. Rats were pretreated with the fermented black soybeans at a low or high dosage [5 g/(kg·bw); 10 g/(kg·bw)] for one week, then subjected to acute alcoholic liver injury caused by a single administration of 52° Red Star Erhuotou [12 mg/(kg bw)]. Glutamic oxalyl transaminase (AST), glutamic alanine transaminase (ALT), tumor necrosis factor-α (TNF-α) in the serum, and the alcohol dehydrogenase (ADH), cytochrome P4502E1 (CYP2E1) and superoxide dismutase (SOD) in the liver were measured. The morphology of the liver tissues was observed by H&E staining. The results showed that the increases of AST, ALT and ALP levels in the serum were inhibited by the pretreatments with different doses of fermented black soybeans, with the highest inhibitory rate up to 47.18%. The levels of inflammatory factors TNF-α, IL-1β and IL-6 were reduced by the pretreatments with different doses of fermented black soybean and the positive controls, with the high dose of fermented black soybeans inhibiting IL-1β by 72.03%. The enzymatic activity of CAT in the liver increased to 312.80 U/mg prot by the pretreatment with the high dose of fermented black soybean, with the levels of SOD and GSH-Px also significantly higher than those of the model group (p<0.01). The results of liver tissue sections showed that fermented black soybeans ameliorated the extent of hepatocyte damage in rats. Thus, the self-made fermented black soybeans has a protective function against ALD, mainly by reducing the inflammatory response and increasing the antioxidant capacity.
