Effect of Zinc-enriched Yeast FF-10 Strain on the Alcoholic Hepatotoxicity in Alcohol Feeding Rats
2008
Cha, J.Y. (Technical Research Institute, Daesun Distilling Co., Ltd., Busan, Republic of Korea) | Heo, J.S. (Dong-A University, Busan, Republic of Korea) | Cho, Y.S. (Dong-A University, Busan, Republic of Korea), E-mail: [email protected]
The possible protective effects of highly zinc-containing yeast Saccharomyces cerevisiae, FF-10 strain, isolated from tropical fruit rambutan on acute alcoholic liver injury in rats were evaluated. Zinc concentration in this strain was 30.6 mg%. The activities of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), and γ-glutamyl transpeptidase (γ-GTP) were highly increased when alcohol was treated, relative to the normal rats. Also, a highly significant increase in the blood alcohol and acetaldehyde levels by alcohol treatment was observed. Administration of FF-10 strain markedly prevented alcohol-induced elevation of the activities of serum ALT, AST, and γ-GTP, and the levels or blood alcohol and acetaldehyde, and these reduced levels reached to that of normal rats. As compared with alcohol treated control rats, the FF-10 strain supplementation showed highly decreased the triglyceride concentration in serum. Alcohol treatment induced the marked accumulation of small lipid droplets, hepatocytes necrosis, and inflammation, but FF-10 strain administration attenuated to alcohol-induced accumulation of small lipid droplets and hepatocyte necrosis in the liver. Therefore, the current finding suggests that zinc-enriched yeast FF-10 strain isolated from tropical fruit rambutan may have protective effect against alcohol-induced hepatotoxicity.
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