Journal of Food Processing & Technology

Ligularia fisheri extract attenuates liver damage induced by chronic alcohol intake through activation of antioxidative enzymes, down-regulation of CYP2E1 and inhibition of reactive oxygen species generation

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Gi Dong Han1, Dongyeop Kim1, 2, Gyeong-Woo Kim1 and Seon-Ho Lee1

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The aim of this study was to assess the ability of Ligularia fischeri (LF) extract to attenuate ethanol-induced oxidative stress
accompanied by hepatotoxicity both in vitro and in vivo. LF extract at different concentrations (50-500 μg/ml) prevented
excessive generation of reactive oxygen species with no cytotoxicity in NCTC-1469 cell lines treated with or without 100 mM ethanol.
In vivo study was carried out in an alcohol-fed rat model orally administered ethanol with or without LF extracts (100 mg or 200
mg/kg body weight) for 6 weeks. Liver injury markers in serum were attenuated upon LF extract supplementation. Further, LF
extract significantly reduced hepatic lipid peroxidation, activated the antioxidant defense system and down-regulated cytochrome
P4502E1 in the liver. Lastly, LF extract treatment reduced expression of pro-inflammatory cytokines and diminished alcohol-induced
abnormal morphological changes.

Biography :

Gi Dong Han has completed his PhD from Niigata University in Japan and Postdoctoral studies from Niigat University School of Medicine. He is the Professor of Yeungnam
University in South Korea. He has published more than 25 papers in reputed journals and has been serving as an Administering Board Member of Korean Society of Food
Science and Technology.