Shinzami Korean purple-fleshed sweet potato extract prevents ischaemia-reperfusion-induced liver damage in rats

Saet Byeol Jung, Jae Ho Shin, Ji Yeon Kim, Oran Kwon

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

BACKGROUND: This study was designed to investigate the hepatoprotective effect of an extract from Shinzami, a variety of purple sweet potato, in rats injured by hepatic ischaemia-reperfusion (I/R). RESULTS: Pretreatment with Shinzami extract decreased the aspirate aminotransferase and alanine aminotransferase serum levels in our hepatic I/R rat model. The glutathione level and superoxide dismutase activity level were significantly higher in the rats pretreated with the Shinzami extract compared with the hepatic I/R rats, and the glutathione peroxidase activity level was higher in pretreated rats. The total anthocyanins extracted from Shinzami, however, only increased the superoxide dismutase activity level in the hepatic I/R rats. Rats pretreated with the Shinzami extract or anthocyanins demonstrated attenuated hepatic pathological changes, such as hepatic distortion, haemorrhage, necrosis and inflammatory cell infiltration compared with the hepatic I/R control rats. CONCLUSION: Shinzami extract and anthocyanins have a hepatoprotective effect on the liver damage induced by hepatic I/R by improving antioxidant status. Furthermore, the Shinzami extract may have a more potent effect on the antioxidant status compared with the Shinzami anthocyanins alone.

Original languageEnglish
Pages (from-to)2818-2823
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume95
Issue number14
DOIs
StatePublished - 1 Nov 2015

Bibliographical note

Publisher Copyright:
© 2014 Society of Chemical Industry.

Keywords

  • Hepatic ischaemia reperfusion
  • Hepatoprotective effect
  • Purple sweet potato extract
  • Shinzami

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