Han Ye, Xu Qi, Hu Jiang-ning, Han Xin-yue, Li Wei, Zhao Li-chun
College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China.
State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, China.
Nutrients. 2015 Jan 20;7(1):682-96. doi: 10.3390/nu7010682.
The purpose of this study was to evaluate the hepatoprotective effect of maltol, a food-flavoring agent, on alcohol-induced acute oxidative damage in mice. Maltol used in this study was isolated from red ginseng (Panax ginseng C.A Meyer) and analyzed by high performance liquid chromatography (HPLC) and mass spectrometry. For hepatoprotective activity in vivo, pretreatment with maltol (12.5, 25 and 50 mg/kg; 15 days) drastically prevented the elevated activities of aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP) and triglyceride (TG) in serum and the levels of malondialdehyde (MDA), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) in liver tissue (p < 0.05). Meanwhile, the levels of hepatic antioxidant, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) were elevated by maltol pretreatment, compared to the alcohol group (p < 0.05). Histopathological examination revealed that maltol pretreatment significantly inhibited alcohol-induced hepatocyte apoptosis and fatty degeneration. Interestingly, pretreatment of maltol effectively relieved alcohol-induced oxidative damage in a dose-dependent manner. Maltol appeared to possess promising anti-oxidative and anti-inflammatory capacities. It was suggested that the hepatoprotective effect exhibited by maltol on alcohol-induced liver oxidative injury may be due to its potent antioxidant properties.
本研究旨在评估食品调味剂麦芽酚对小鼠酒精诱导的急性氧化损伤的肝脏保护作用。本研究中使用的麦芽酚是从红参（Panax ginseng C.A Meyer）中分离出来的，并通过高效液相色谱（HPLC）和质谱进行分析。对于体内肝脏保护活性，用麦芽酚（12.5、25和50 mg/kg；15天）预处理可显著预防血清中天冬氨酸转氨酶（AST）、丙氨酸转氨酶（ALT）、碱性磷酸酶（ALP）和甘油三酯（TG）活性的升高以及肝组织中丙二醛（MDA）、肿瘤坏死因子-α（TNF-α）、白细胞介素-1β（IL-1β）水平的升高（p<0.05）。同时，与酒精组相比，麦芽酚预处理可提高肝脏抗氧化剂如过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GSH-Px）的水平（p<0.05）。组织病理学检查显示，麦芽酚预处理可显著抑制酒精诱导的肝细胞凋亡和脂肪变性。有趣的是，麦芽酚预处理能以剂量依赖的方式有效减轻酒精诱导的氧化损伤。麦芽酚似乎具有良好的抗氧化和抗炎能力。有人认为，麦芽酚对酒精诱导的肝脏氧化损伤所表现出的肝脏保护作用可能归因于其强大的抗氧化特性。
