Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Hepatoprotective Effects of Potato Peptide against D-Galactosamine-induced Liver Injury in Rats

  • Ohba, Kiyoshi (Hokkaido Tokachi Area Regional Food Processing Technology Center) ;
  • Han, Kyu-Ho (Department of Agriculture and Life Science, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Liyanage, Ruvini (Department of Agriculture and Life Science, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Nirei, Megumi (Department of Agriculture and Life Science, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Hashimoto, Naoto (Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region) ;
  • Shimada, Ken-ichiro (Department of Agriculture and Life Science, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Sekikawa, Mitsuo (Department of Agriculture and Life Science, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Sasaki, Keiko (Hokkaido Tokachi Area Regional Food Processing Technology Center) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Fukushima, Michihiro (Department of Agriculture and Life Science, Obihiro University of Agriculture and Veterinary Medicine)
  • Published : 2008.12.31
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Abstract

The effect of some peptides on hepatoprotection and cecal fermentation against D-galactosamine (GalN)-treated rats was studied. In acute hepatic injury tests, serum alanine aminotransferase (ALT), aspartate aminotranferase (AST), and lactic dehydrogenase (LDH) activities were remarkably increased after injection of GalN. However, potato and soybean peptides significantly decreased GalN-induced alterations of serum ALT and AST activities. Hepatic thiobarbituric acid-reactive substance (TBARS) concentration in GalN-treated groups fed potato and soybean peptides was significantly lower than that in GalN-treated control group. Hepatic glutathione level in the GalN-treated group fed potato peptide was significantly higher than that in GalN-treated control group. Furthermore, cecal Lactobacillus level in GalN-treated groups fed potato and soybean peptides was significantly higher than that in GalN-treated control group, and cecal short-chain fatty acid concentrations in GalN-treated group fed potato peptide were significantly higher than in GalN-treated control group. These results indicate that potato peptide may improve the cecal fermentation and prevent the GalN-induced liver damage in rats.

Keywords

References

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