Saet-Byeol Jung1, Jae-Ho Shin2, Ji Yeon Kim3, Oran Kwon1. 1. Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea. 2. Department of Biomedical Laboratory Science, Eulji University, 553 Sansungdaero Seongnam-si, Kyeonggi-do 461-713, Korea. 3. Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 139-743, Korea.
Abstract
BACKGROUND: This study was designed to investigate the hepatoprotective effect of an extract from Shinzami, a variety of purple sweet potato, in rats injured by hepatic ischaemia-reperfusion (I/R). RESULTS: Pretreatment with Shinzami extract decreased the aspirate aminotransferase and alanine aminotransferase serum levels in our hepatic I/R rat model. The glutathione level and superoxide dismutase activity level were significantly higher in the rats pretreated with the Shinzami extract compared with the hepatic I/R rats, and the glutathione peroxidase activity level was higher in pretreated rats. The total anthocyanins extracted from Shinzami, however, only increased the superoxide dismutase activity level in the hepatic I/R rats. Rats pretreated with the Shinzami extract or anthocyanins demonstrated attenuated hepatic pathological changes, such as hepatic distortion, haemorrhage, necrosis and inflammatory cell infiltration compared with the hepatic I/R control rats. CONCLUSION: Shinzami extract and anthocyanins have a hepatoprotective effect on the liver damage induced by hepatic I/R by improving antioxidant status. Furthermore, the Shinzami extract may have a more potent effect on the antioxidant status compared with the Shinzami anthocyanins alone.
BACKGROUND: This study was designed to investigate the hepatoprotective effect of an extract from Shinzami, a variety of purple sweet potato, in rats injured by hepatic ischaemia-reperfusion (I/R). RESULTS: Pretreatment with Shinzami extract decreased the aspirate aminotransferase and alanine aminotransferase serum levels in our hepatic I/R rat model. The glutathione level and superoxide dismutase activity level were significantly higher in the rats pretreated with the Shinzami extract compared with the hepatic I/R rats, and the glutathione peroxidase activity level was higher in pretreated rats. The total anthocyanins extracted from Shinzami, however, only increased the superoxide dismutase activity level in the hepatic I/R rats. Rats pretreated with the Shinzami extract or anthocyanins demonstrated attenuated hepatic pathological changes, such as hepatic distortion, haemorrhage, necrosis and inflammatory cell infiltration compared with the hepatic I/R control rats. CONCLUSION:Shinzami extract and anthocyanins have a hepatoprotective effect on the liver damage induced by hepatic I/R by improving antioxidant status. Furthermore, the Shinzami extract may have a more potent effect on the antioxidant status compared with the Shinzami anthocyanins alone.