An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Hee-Young Ahn and Young-Su Cho
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Hee-Young Ahn: Department of Biotechnology, Dong-A University, 225 Gudeok-ro Seo-gu, Busan 49315, Korea
Young-Su Cho: Department of Biotechnology, Dong-A University, 225 Gudeok-ro Seo-gu, Busan 49315, Korea

J, 2020, vol. 3, issue 1, 1-13

Abstract: We compared hepatoprotective effects between fermented rice bran (FRB) and fermented rice germ and soybean (FRS) in a Sprague-Dawley (SD) rat model of alcohol-induced hepatic injury (AIHI). To establish an SD rat model of AIHI, the SD rats were given 30% ethanol or water without ethanol treatment. Then, they were given 30% ethanol followed by FRB or FRS at concentrations of 15% or 30%. Our results indicate that the FRB might be more effective in lowering serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP), malondialdehyde (MDA) levels in the serum and liver mitochondria, serum triglyceride levels and ALDH levels at a concentration of 15%, serum levels of lactate dehydrogenase (LDH), GSH levels at a concentration of 30% and MDA levels in the liver homogenate and microsome, and hepatic triglyceride levels at both concentrations as compared with the FRS. It can therefore be concluded that FRB might also be considered as an alternative to FRS in improving the AIHI.

Keywords: fermented foods; rice; soybean (search for similar items in EconPapers)
JEL-codes: I1 I10 I12 I13 I14 I18 I19 (search for similar items in EconPapers)
Date: 2020
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