Amelioration of carbon tetrachloride-induced hepatic injury by emulsified Antrodia extract

Publish Year: 1397
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_IJBMS-21-3_001

تاریخ نمایه سازی: 27 مهر 1400

Abstract:

Objective(s): Antrodia cinnamomea (AC) is found with anti-inflammatory and immunomodulatory biological activities. In this study, we investigated the anti-hepatitis effect of the emulsified AC extract from RO water or supercritical fluid CO۲ with ethanol co-solvent extract methods of AC preparations. Materials and Methods: Five groups of eight to ten weeks male rats with a count of ten for each group were studied to evaluate the protection of two kinds of AC extract from hepatic injury. Acute liver injury of rats was induced by injecting ۴۰% carbon tetrachloride (CCl۴) ۱ mg/kg intraperitoneally. Positive and negative control groups rats were perfused with CCl۴ or isotonic saline, respectively. Experimental groups received oral administration once/day of AC preparations before CCl۴ treatment: water AC extract (WAE group), or emulsified AC extract from supercritical fluid extraction (EAE group) for ۵ days, and sacrificed on the ۶th day and the blood and liver samples were collected under chloral hydrate anesthesia. The anti-inflammatory, antioxidant markers, and relevant signaling pathways were measured (AST, ALT, ROS, IL-۱, IL-۶, NO, and COX-۲, MAPKs, and caspase-۳). Results: EAE at ۵۰ mg/kg significantly decreased the serum AST, ALT, IL-۱, IL-۶, NO, and ROS levels. Both extracts reduced the activation of p-ERK in the liver samples, but EAE inhibited COX-۲ and caspase-۳ protein expression better than WAE. The EAE ameliorated CCl۴-induced hepatic injury significantly; as compared with WAE and the positive control. Conclusion: The hepatoprotection of EAE could be attributed to the antioxidant and anti-inflammatory effects of Antrodia.

Authors

Wei-Chih Chang

Graduate Institute of Bioresources, National Pingtung University of Science and Technology, Pingtung, Taiwan

Chang-Tsen Hung

Department of Health and Leisure Management, Yuanpei University of Medical Technology, Hsinchu, Taiwan

Yuh-Shuen Chen

Department of Food Science and Technology, Hungkuang University, Taichung, Taiwan

Chih-Chi Hsueh

Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan

Chien Wei Hou

Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan

Horng-Lian Lay

Department of Plant Industry, National Pingtung University of Science and Technology, Pingtung, Taiwan

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