title: Hepatoprotective effects of fermented Curcuma longa L. on carbon tetrachloride-induced oxidative stress in rats.
abstract: The hepatoprotective effect of fermented Curcuma longa L. (FC) was investigated in rats under CCl4-induced oxidative stress. FC at a dose of 30 or 300 mg/kg body weight (b.w.) was orally administered for 14 days followed by a single dose of CCl4 (1.25 mL/kg b.w. in 20% corn oil) on day 14. Pretreatment with FC drastically prevented the elevated activities of serum AST, ALT, LDH, and ALP caused by CCl4-induced hepatotoxicity. Histopathologically evident hepatic necrosis was significantly ameliorated by FC pretreatment. When compared to the CCl4-alone treated group, rats pretreated with FC displayed the reduced level of malondialdehyde. Furthermore, FC enhanced antioxidant capacities with higher activities of catalase, glutathione-S-transferase, glutathione reductase, and glutathione peroxidase, and level of reduced glutathione. These results suggest that FC could be a candidate used for the prevention against various liver diseases induced by oxidative stress via elevating antioxidative potentials and decreasing lipid peroxidation.
authors.affiliation: Division of Food and Nutrition, Chonnam National University, Gwangju 550-757, Republic of Korea; Korea INS Pharm Research Institute, Jeollanamdo 519-822, Republic of Korea.
authors.forename: Yongjae
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Human Ecology Research Institute, Chonnam National University, Gwangju 550-757, Republic of Korea.
authors.forename: Yanghee
authors.initials: Y
authors.lastname: You
authors.affiliation: Department of Biochemistry and Molecular Biology, College of Medicine, Yonsei University, Seoul 120-752, Republic of Korea.
authors.forename: Ho-Geun
authors.initials: HG
authors.lastname: Yoon
authors.affiliation: Department of Food and Nutrition, University of Suwon, Suwon 445-743, Republic of Korea.
authors.forename: Yoo-Hyun
authors.initials: YH
authors.lastname: Lee
authors.affiliation: Department of Biofood Analysis, Korea Bio Polytechnic, Ganggyung 320-905, Republic of Korea.
authors.forename: Kyungmi
authors.initials: K
authors.lastname: Kim
authors.affiliation: Department of Medical Nutrition, Kyung Hee University, Yongin 446-701, Republic of Korea.
authors.forename: Jeongmin
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Statistics, Chonnam National University, Gwangju 550-757, Republic of Korea.
authors.forename: Min Soo
authors.initials: MS
authors.lastname: Kim
authors.affiliation: College of Veterinary Medicine, Chonnam National University, Gwangju 550-757, Republic of Korea.
authors.forename: Jong-Choon
authors.initials: JC
authors.lastname: Kim
authors.affiliation: Division of Food and Nutrition, Chonnam National University, Gwangju 550-757, Republic of Korea; Human Ecology Research Institute, Chonnam National University, Gwangju 550-757, Republic of Korea. Electronic address: wjjin@chonnam.ac.kr.
authors.forename: Woojin
authors.initials: W
authors.lastname: Jun
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D002251:Carbon Tetrachloride / Q000009:adverse effects*; D030024:Curcuma / Q000235:genetics* / Q000378:metabolism*; D005285:Fermentation; D008297:Male; D018384:Oxidative Stress / Q000187:drug effects*; D051381:Rats; D017207:Rats, Sprague-Dawley
chemical_list: D000975:Antioxidants; D002251:Carbon Tetrachloride
keywords: Antioxidation; Carbon tetrachloride; Fermented Curcuma longa L.; Hepatoprotection; Oxidative stress