Ameliorative Effect of Fermented Vinegar of Rosa roxburghii Tratt on Acute Alcoholic Liver Injury in Mice
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Abstract:
To investigate the effects of fermented Rosa roxburghii vinegar on acute alcoholic liver injury in mice, 50 mice were randomly divided into the blank group, model group, and low-dose, medium-dose and high-dose fruit vinegar groups. Except for the blank group, all the other groups were administered intragastrically with fermented Rosa roxburghii vinegar for 14 days. On the last day of administration, 53% vol white liquor was administered intragastrically at a dose of 12 mL/kg (calculated by body weight). The feces of mice were collected for the analysis of intestinal microflora 12 h after drinking. The blood was taken, the liver was dissected and weighed, and the biochemical indicators of the serum were determined. The results showed that compared with the model group, the liver index, TG content and MDA content of the high-dose fermented Rosa roxburghii vinegar group significantly decreased (by 19.23%, 58.68% and 51.93%, respectively), whilst the SOD and GSH contents significantly increased (by 28.67% and 21.88%, respectively). The ALT and AST contents significantly decreased (by 37.36% and 22.66%, respectively). The analysis of the composition of the intestinal flora revealed that compared with the model group, the abundance of Firmicutes increased by 19.60%, 13.63% and 11.02%, respectively, forthe low-dose, medium-dose and high-dosefermented Rosa roxburghii vinegar groups, and the relative abundance of Lactobacillus increased by 14.44%, 5.99% and 16.30%, respectively. In summary, fermented Rosa roxburghii fruit vinegar can significantly ameliorate lipid metabolism disorder and liver oxidative stress, and can regulate the abundance and species of intestinal community and increase the content of probiotics in mice with alcohol-induced acute liver injury.
