Green tea extract (Camellia sinensis) fermented by lactobacillus fermentum attenuates alcohol-induced liver damage

Jong Ho Park, Younghoon Kim, Sae Hun Kim

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)2294-2300
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume76
Issue number12
DOIs
Publication statusPublished - 2012

Keywords

  • Alcohol-induced liver damage
  • Fermented green tea extract
  • Lactobacillus fermentum

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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