Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Water Extract from Fugu xanthopterus on the Hyperuricemia in Alcohol-treated Rats

복어추출물이 Alcohol성 고요산혈증에 미치는 영향

  • Published : 1996.02.01
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Abstract

The present study was undertaken to investigate the effect of the water extract of the puffer fish Fugu xanthopterus(FXH) on the alcohol induced hyperuricemia. The normal group and the FXH treated group showed no sigbificant changes in the levels of blood uric acid but, the blood uric acid significantly decreased in the FXh treated rats with 100mg/kg for two weeks compared to the ethanol treated group. There were no significant changes in the activities of uricase, adenosine deaminase, guanine deaminase, and purine uncleoside phosphorylase, among all the test group. But the activitis of liver xanthine oxidase were recovered to the normal level in ethanol +FXH treated group comparing to the ethanol treated group. Furthermore, ethanol+FXH treated rats showed the similar pattern in the levels of blood uric acid and urinary allantoin with normal group. These results indicate that the decreased blood uric acid by the FXH treatment of the alcohol induced hyperuricemia rats may result from decreased activity of hepatic xanthine oxidase.

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