Protective Effect of Lactic Acid-Fermented Beverage Prepared from the Peduncles of Hovenia dulcis on Alcohol-Induced Liver Damage in Mice
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Abstract:
A model of alcohol-induced liver damage was established in this study by administering 52° liquor to mice orally. A lactic acid-fermented beverage was prepared with the peduncles of Hovenia dulcis as the raw material, and was also administered to mice by gavage. The hepatoprotective effect of this lactic acid fermented beverage from the peduncles of Hovenia dulcis (LBPHD) was evaluated by measuring the specific enzyme activities in the serum and liver of the mice and liver histopathological analysis with microscopic sections. The results showed that the serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels were substantially elevated by the administration of alcohol, and were significantly decreased by the gavage administration of LBPHD. Compared with the model group, LBPHD could also increase the levels of superoxide dismutase (SOD), alcohol dehydrogenase (ADH), and glutathione (GSH), and decrease the level of malondialdehyde (MDA)-the oxidation product-in the liver tissues of mice. Liver histopathology results indicated that LBPHD could effectively alleviate hepatomegaly and steatosis in mice with alcohol-induced liver damage. These results demonstrate that LBPHD exhibits a significant hepatoprotective effect, which is comparable to that of biphenyldicarboxylate (the positive control). Therefore, LBPHD can be a healthy drink to counter the effect of alcohol and to protect liver tissue.
