Effects of Probiotic Fermented Tomato Juice on Antialcoholism and Liver Protection in Alcohol-intoxicated Mice
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Abstract:
The efficacy and mechanisms of probiotic fermented tomato juice (PFTJ) in mitigating the impact of alcohol, and its ability to protect the liver were examined. The effects of different doses of PFTJ on the time taken by mice to sober up and on the activity of alcohol dehydrogenase (ADH) in mice were analyzed using mouse models of acute alcohol intoxication. In the meantime, models of chronic alcohol intoxication were established to investigate the effects of PFTJ on the liver function indicators and lipid metabolism indicators in serum as well as the antioxidant indicators in liver tissue of mice. In addition, histopathological analysis was conducted. The results showed that PFTJ significantly shortened the time taken by mice to sober up and improved ADH activity in acute alcohol intoxication models. Compared with those of the model group, the activities of aspartate transaminase (AST) and alanine aminotransferase (ALT) decreaseds by 24.87% and 26.65%, respectively (P<0.05), and the levels of triglyceride (TG) and total cholesterol (TC) reduced to 0.58 mmol/L and 1.21 mmol/L, respectively, in the high-dose group (15 mL/kg). The activities of catalase (CAT) and superoxide dismutase (SOD) in liver tissue increased by 17.05% and 22.91%, respectively (P<0.05), while the content of malondialdehyde (MDA) declined by 34.69% (P<0.05). The administration of 15 mL/kg PFTJ remarkably relieved liver cell swelling and steatosis in the mouse models. In conclusion, PFTJ can increase ADH activity to accelerate ethanol metabolism and enhance activities of antioxidant enzymes to eliminate free radicals in the liver and restore lipid metabolism. Therefore, PFTJ has the potential to become a new functional food for sobering up and liver protection.
