PubAg

Main content area

Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice

Author:
Cai, Zhan, Song, Lihua, Qian, Bingjun, Xu, Wei, Ren, Junkun, Jing, Pu, Oey, Indrawati
Source:
Food chemistry 2018 v.245 pp. 463-470
ISSN:
0308-8146
Subject:
alanine transaminase, alcoholic beverages, alcohols, anthocyanins, antioxidants, blood serum, cyanidin, dyes, histology, liver, males, malondialdehyde, mice, oxidative stress, sweet potatoes
Abstract:
Anthocyanins as antioxidants are potential to protect liver from alcoholic damage, but might be pro-oxidants under certain conditions. In this study, twelve purple sweet potatoes anthocyanins (PSPA) were isolated and their effects on alcohol-induced liver injury were studied. These PSPA were rich in cyanidin derivatives and fed to male C57BL/6 mice as colorants in alcoholic drink with low, median, or high dosages PSPA i.e. 50, 100, or 300 mg/kg·BW·d. Compared to the alcohol group, the median-dose PSPA showed a clear improvement in the liver indexes/histology, serum ALT level, oxidative stress status, and even a recovery to the normal level, however the high dose PSPA promoted the liver injury via a pro-oxidant effect, as reflected by increased malondialdehyde (MDA) content and decreased GSH level. The results suggested that cyanidin derivatives with an ortho-hydroxyl structure on B-ring might promote the oxidative stress of alcohol-induced liver injury at high doses as a pro-oxidant.
Agid:
5847919