School of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Funct. 2012 Jun;3(6):628-34. doi: 10.1039/c2fo10266h.
The protective effects of juice and fermented vinegar from Hovenia dulcis peduncles on chronically ethanol-induced biochemical changes in male mice were investigated. Administration of ethanol (50%, v/v, 10 mL kg⁻¹) to mice for 6 weeks induced liver damage with a significant increase (P < 0.01) of the liver index, aspartate transaminase (AST), alanine transaminase (ALT), gamma glutamyl transferase (γ-GT) in the serum and the hepatic lipid peroxidation (LPO) level. In contrast, administration of juice or fermented vinegar from Hovenia dulcis peduncles (10 mL kg⁻¹ bw) along with alcohol significantly (P < 0.05) decreased the activities of the enzymes (AST, ALT and γ-GT), liver index, concentrations of triglyceride (TG) and total cholesterol (TCH) in the serum and the hepatic TG and LPO levels. Mice treated with juice or fermented vinegar from Hovenia dulcis peduncles showed better profiles of the antioxidant systems with relatively higher glutathione (GSH) content, total superoxide dismutase (T-SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities. All these results were accompanied by histological observations in liver. The results demonstrate that both of the juice and fermented vinegar from Hovenia dulcis peduncles have beneficial effects in reducing the adverse effect of alcohol.
研究了枳椇果梗汁和发酵醋对慢性乙醇诱导雄性小鼠生化变化的保护作用。给小鼠灌胃乙醇（50%，v/v，10 mL/kg）6 周，导致肝损伤，血清中天冬氨酸转氨酶（AST）、丙氨酸转氨酶（ALT）、γ-谷氨酰转移酶（γ-GT）活性和肝脂质过氧化（LPO）水平显著增加（P<0.01）。相比之下，同时给予枳椇果梗汁或发酵醋（10 mL/kg bw）可显著降低（P<0.05）酶（AST、ALT 和 γ-GT）活性、肝指数、血清中甘油三酯（TG）和总胆固醇（TCH）浓度以及肝 TG 和 LPO 水平。用枳椇果梗汁或发酵醋处理的小鼠具有更好的抗氧化系统特征，具有相对较高的谷胱甘肽（GSH）含量、总超氧化物歧化酶（T-SOD）、过氧化氢酶（CAT）和谷胱甘肽过氧化物酶（GSH-Px）活性。所有这些结果都伴有肝组织学观察。结果表明，枳椇果梗汁和发酵醋都具有减轻酒精不良作用的有益效果。
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