Culinary Cinnamon and Clove Powder Ameliorate Fatty Liver Formation Induced by Ethanol Supplementation in Zebrafish

Title
Culinary Cinnamon and Clove Powder Ameliorate Fatty Liver Formation Induced by Ethanol Supplementation in Zebrafish
Author(s)
조경현이지혜정승현[정승현]
Keywords
Herb; Spice; Alcohol consumption; Zebrafish
Issue Date
201004
Publisher
대한의생명과학회
Citation
대한의생명과학회지, v.16, no.1, pp.33 - 38
Abstract
Culinary herbs and spices have received much attention since they contain high concentrations of bioactive ingredients for antioxidant and anti-inflammatory activities. Protection effect of the herb and spice against acute alcohol consumption has been investigated using zebrafish as a vertebrate model. During 30 days bathed in water containing 1% Et-OH and the designated herb or spice, the survival rate of the Et-OH group was decreased sharply (up to 20% at 10 days). The cinnamon-fed group showed the highest and longer survival rate up to 80% up to for 30 days under the presence of Et-OH, while clove-fed group showed 40% survival rate for 25 days. Et-OH group serum exhibited the weakest antioxidant ability from ferric ion removal ability (FRA) assay; FRA ability was increased in the cinnamon-fed group up to 414%, while the clove and laurel group increased 256% and 309%, respectively. Histologic observation and Oil-red O staining showed hepatic tissue damage was severe in the Et-OH group. The cinnamon- or clove-fed group showed much ameliorated hepatic tissue morphology with minimized steatosis. The cinnamon- or clove-fed group showed lower serum GOT and GPT levels than the Et-OH group. Among hepatic tissue extract, the clove-fed group exhibited the lowest level of GOT and GPT. These results suggest that consumption of cinnamon and clove might be beneficial to attenuate progress of acute fatty liver change by alcohol consumption.
URI
http://hdl.handle.net/YU.REPOSITORY/22561
ISSN
1738-3226
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생명공학부 > 생명공학부 > Articles
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