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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Hepatoprotective Effects of Lactic Acid-Fermented Garlic Extracts on Fatty Liver-Induced Mouse by Alcohol

알코올성 지방간을 유발시킨 마우스에서 유산균 발효 마늘추출물의 간 보호 효과

  • 최지휘 ((주)바이오랜드 생명공학연구소) ;
  • 김민석 ((주)바이오랜드 생명공학연구소) ;
  • 유희종 ((주)바이오랜드 생명공학연구소) ;
  • 김기호 ((주)바이오랜드 생명공학연구소) ;
  • 이희섭 (고려대학교 식품생명공학과) ;
  • 조홍연 (고려대학교 식품생명공학과) ;
  • 이승현 ((주)바이오랜드 생명공학연구소)
  • Received : 2014.07.24
  • Accepted : 2014.09.16
  • Published : 2014.11.30
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Abstract

In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.

본 연구는 Lactobacillus plantarum으로 발효시킨 유산균 발효 마늘추출물의 간 손상 보호 효과를 알코올성 지방간을 유발시킨 C57BL/6J 마우스를 사용하여 확인하고자 하였다. 유산균 발효 마늘추출물은 일반식이군에 비해 지방간 유도와 함께 증가한 간 무게를 용량 의존적으로 감소시켰다. 유산균 발효 마늘추출물 200 mg/kg 투여군에서 대표적 간 손상 관련 혈청효소인 ALT, AST 및 ALP의 활성이 낮았으며, 간 손상의 다른 중요한 지표들인 TBIL, DBIL 값도 현저히 낮았다. 또한 유산균 발효 마늘추출물은 간의 조직학적 관찰에서도 알코올로 유도된 간 지방의 축적을 농도 의존적으로 개선하였다. 간 조직 내 GSH 함량을 측정한 결과, 알코올에 의해 감소된 GSH가 유산균 발효 마늘추출물 투여에 의해 점차 일반식이군 수준으로 회복됨을 알 수 있었다. 이상의 연구 결과는 유산균 발효에 의해 마늘의 냄새와 맛을 개선시킨 유산균 발효 마늘추출물이 알코올성 지방간의 예방 및 개선을 위한 기능성식품용 상업적 소재로서 높은 실용화 가능성을 시사한다.

Keywords

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