Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Hepatoprotective Effects of Waxy Brown Rice Fermented with Agrocybe cylindracea

  • Lee, Jong-Suk (School of Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Kyung-A (Traditional Food Division, Korea Food Research Institute) ;
  • Kim, Han-Sup (School of Food Technology and Food Service Industry, Yeungnam University) ;
  • Kang, Sung-Moo (School of Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Yoon-Joo (School of Food Technology and Food Service Industry, Yeungnam University) ;
  • Yoon, Jae-Don (Food Technology Research Institute, MSC) ;
  • Chung, Min-Wook (Food Technology Research Institute, MSC) ;
  • Han, Gi-Dong (School of Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Jae-Sung (School of Food Technology and Food Service Industry, Yeungnam University)
  • Published : 2006.04.30
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Abstract

The methanol extract of waxy brown rice fermented with Agrocybe cylindracea was prepared. The extract was then freeze dried and fed to rats at the level of 0.5, 1.0, 2.0 g/kg body weight for 14 days, followed by the treatment with carbon tetrachloride for three consecutive days to induce hepatotoxicity. After sacrificing the rats, the enzyme activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and ${\gamma}$-glutamyl transpeptidase (${\gamma}$-GTP) in serum was determined. Biochemical analysis on serum for albumin, total protein, triglyceride, and total as well as HDL-cholesterol were carried out along with a histopathological study of liver tissues. Based on these data, we suggest that the waxy brown rice cultured with A. cylindracea may exert hepatoprotective activity against hepatotoxicity caused by chemicals such as carbon tetrachloride.

Keywords

References

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