Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Hepatoprotective Effects of Allium monanthum MAX. Extract on Ethanol-Induced Liver Damage in Rat

  • Choi, Byun-Suk (Department of Food and Nutrition, Chosun University) ;
  • Lee, Myung-Yul (Department of Food and Nutrition, Chosun University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University) ;
  • Shin, Gil-Man (Department of Food and Cooking Science, Sunchon National University)
  • Published : 2004.09.01
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Abstract

This study investigated the effects of an ethanol extract of Allium monanthum MAX. (AME) on ethanol-induced hepatotoxicity in rat liver. Sprague-Dawley rats weighing 100～150 g, were divided into 5 groups; normal group (NOR), AME 200 mg/kg treated group (S1), ethanol (35%, 10 mL/kg) treated group (S2), AME 200 mg/kg and ethanol (35%, 10 mL/kg) treated group (S3) and AME 400 mg/kg and alcohol (35%, 10 mL/kg) treated group (S4). AME was fractionated by the following solvents: n-hexane, chloroform, EtOAC and n-BuOH. Antioxidant index of the n-BuOH fraction was 600 ppm, highest among fractions. The growth rate and feed efficiency ratio were decreased by ethanol, but gradually increased to the corresponding level of the normal group by administering AME. The serum ALT activities that were elevated by ethanol were significantly decreased by AME administration. It was also observed that the hepatic activities of SOD, catalase, xanthine oxidase and GSH-Px that were increased by ethanol were also markedly decreased in the AME treated group with compared to ETB. These results suggest that ethanol extracts of Allium monanthum MAX. may have a protective effect on ethanol-induced hepatotoxicity in rat liver.

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References

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