title: Preventive activity of banana peel polyphenols on CCl4-induced experimental hepatic injury in Kunming mice.
abstract: The aim of the present study was to evaluate the preventive effects of banana peel polyphenols (BPPs) against hepatic injury. Mice were divide into normal, control, 100 mg/kg and 200 mg/kg banana peel polyphenol and silymarin groups. All the mice except normal mice were induced with hepatic damage using CCl4. The serum and tissue levels of mice were determined by a kit and the tissues were further examined by reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and western blot analysis. BPPs reduced the serum levels of aspartate aminotransferase, alanine aminotransferase and lactate dehydrogenase in a CCl4-induced mouse model of hepatic injury. Furthermore, BPPs reduced the levels of malondialdehyde and triglyceride, while increasing glutathione levels in the serum and liver tissues of mice. In addition, the effects of 200 mg/kg treatment were more evident, and these effects were comparable to those of the drug silymarin. Serum levels of the cytokines, interleukin (IL)-6, IL-12, tumor necrosis factor (TNF)-α and interferon-γ, were reduced in the mice treated with BPPs compared with injury control group mice, and these levels were comparable to those of the normal and silymarin-treated groups. Histopathological examination indicated that BPPs were able to reduce the extent of CCl4-induced liver tissue injury and protect the liver cells. Furthermore, the mRNA and protein expression levels of the inflammation-associated factors cyclooxygenase-2, nitric oxide synthase, TNF-α and IL-1β were reduced in mice treated with BPPs compared with the control group mice. Mice that received 200 mg/kg BPP exhibited reduced expression levels of these factors compared with mice that received 100 mg/kg BPP. In conclusion, the results of the present study suggested that BPPs exert a good preventive effect against hepatic injury.
authors.affiliation: Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China.
authors.forename: Rui
authors.initials: R
authors.lastname: Wang
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China.
authors.forename: Xia
authors.initials: X
authors.lastname: Feng
authors.affiliation: Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China.
authors.forename: Kai
authors.initials: K
authors.lastname: Zhu
authors.affiliation: Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhao
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, P.R. China.
authors.forename: Huayi
authors.initials: H
authors.lastname: Suo
keywords: banana peel; cytokine; expression; hepatic damage; polyphenol