Oyster broth concentrate and its major component taurine alleviate acute alcohol-induced liver damageopen access
- Siregar, Adrian S.; Nyiramana, Marie Merci; Kim, Eun-Jin; Shin, Eui-Jung; Woo, Min Seok; Kim, Jin-Mok; Park, Si-Hyang; Hahm, Jong Ryeal; Choi, Yeung Joon; Kang, Dawon
- Issue Date
- alcohols; functional foods; inflammation; liver injury; oxidative stress; oyster broth concentrate
- FOOD SCIENCE & NUTRITION, v.10, no.7, pp.2390 - 2399
- Journal Title
- FOOD SCIENCE & NUTRITION
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- End Page
- Our previous study showed that oyster hydrolysate (OH) protected against the liver damage caused by a single instance of ethanol (EtOH) binge drinking. Oyster broth concentrate (OBC) was discovered in the process of searching for a different substance derived from oysters (Crassostrea gigas) with economic value. OBC is a byproduct of boiling oysters at 95 degrees C for 3 min. In this study, we investigated the effects of OBC and its major component taurine on blood and liver tissues obtained from a single-EtOH-binge-drinking mouse model. The preadministration of OBC enhanced EtOH metabolism by increasing the activities of alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), arid catalase. In addition, the preadministration of OBC reduced cytochrome P450 2E1 (CYP2E1) activity, reactive oxygen species (ROS) generation, Ca2+ concentrations, apoptotic signals, and inflammatory mediators in liver tissues. The reduction of apoptotic and inflammatory signals by OBC resulted from the downregulation of endoplasmic reticulum (ER) stress molecules and NF-KB activity. Taurine administration showed similar effects to OBC. These results show that OBC protected against acute EtOH-induced liver damage through the action of taurine. Our findings suggest that OBC could be an economically valuable substance and a functional food with hepatoprotective effects.
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- College of Medicine > Department of Medicine > Journal Articles
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