Green Tea Extract (Camellia sinensis) Fermented by Lactobacillus fermentum Attenuates Alcohol-Induced Liver Damage
DC Field | Value | Language |
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dc.contributor.author | Park, Jong Ho | - |
dc.contributor.author | Kim, Younghoon | - |
dc.contributor.author | Kim, Sae Hun | - |
dc.date.accessioned | 2021-09-06T12:33:46Z | - |
dc.date.available | 2021-09-06T12:33:46Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2012-12 | - |
dc.identifier.issn | 0916-8451 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/106800 | - |
dc.description.abstract | Here, the impact of an extract derived from green tea (Camellia sinensis) and fermentation with Lactobacilli fermentum strain OCS19 was explored with acute. alcohol-induced liver damage. The study employed the HepG2 hepatic cell line and an in vivo murine model of liver damage. L. fermentum-fermented green tea extract (FGTE) was found to possess pronounced alcohol metabolizing enzyme activity. It significantly enhanced the cell viability of HepG2 cells following of them exposure, to ethanol (p < 0.05) as compared with an extract derived from Hovenia dulcis, a positive control that is known for its action as an alcohol antagonist. Our in vivo studies indicated that prior administration of FGTE to alcohol-exposed mice significantly prevented subsequent increases in blood alcohol concentration (p < 0.05), in addition to the induction of serum alanine aminotransferase (ALT) and triglycerides (p < 0.05). Furthermore, the activity Of hepatic alcohol dehydrogenase (ADH) and its mRNA expression level both increased in the livers of mice treated with FGTE, similarly to the H. dulcis-treated group. Taken together, these results may suggest that green tea extract coupled with L. fermentum fermentation attenuates the risk of ethanol-induced liver damage. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | TAYLOR & FRANCIS LTD | - |
dc.subject | ACETALDEHYDE PRODUCTION | - |
dc.subject | ETHANOL | - |
dc.subject | METABOLISM | - |
dc.subject | TOXICITY | - |
dc.subject | INJURY | - |
dc.title | Green Tea Extract (Camellia sinensis) Fermented by Lactobacillus fermentum Attenuates Alcohol-Induced Liver Damage | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Sae Hun | - |
dc.identifier.doi | 10.1271/bbb.120598 | - |
dc.identifier.scopusid | 2-s2.0-84871636895 | - |
dc.identifier.wosid | 000313301600020 | - |
dc.identifier.bibliographicCitation | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, v.76, no.12, pp.2294 - 2300 | - |
dc.relation.isPartOf | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | - |
dc.citation.title | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | - |
dc.citation.volume | 76 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 2294 | - |
dc.citation.endPage | 2300 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ACETALDEHYDE PRODUCTION | - |
dc.subject.keywordPlus | ETHANOL | - |
dc.subject.keywordPlus | METABOLISM | - |
dc.subject.keywordPlus | TOXICITY | - |
dc.subject.keywordPlus | INJURY | - |
dc.subject.keywordAuthor | alcohol-induced liver damage | - |
dc.subject.keywordAuthor | fermented green tea extract | - |
dc.subject.keywordAuthor | Lactobacillus fermentum | - |
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