Protective Effects of Ethanol Extract of Allium hookeri Root on Acute Alcohol-Induced Intoxication in ICR Mice

摘要

Allium hookeri is known as a healthy food since it contains larger amounts of sulfur compounds than commonly known alliaceous plants. The antioxidant and anti-inflammatory effects of A. hookeri were compared between two types of extracts, 80°C waterand 95% ethanol extracts of A. hookeri roots. A. hookeri root 95% ethanol extracts displayed superior total polyphenol content, antioxidant activity [l,l-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-eth-ylbenzothiazoline-6-sulfonate) radical scavengingactivity], and anti-inflammation activity than those of water extracts (PO.05). We studied the effects of A. hookeri root 95% ethanol extracts (95% ethanol extracts group: AHE) on acute alcohol-induced intoxication in mice. AHE [250, 500, and 1,000 mg/kg body weight (BW)/d] was orally administered to the study group once a day for 1 week. On the last day of AHE treatment, 40% ethanol (10 mL/kg BW) was orally administered to induce acute liver injury. The blood alcohol concentration of mice treated withAHE was significantly lower compared to the control group (PO.05). The levels of hepatic aspartate aminotransferase and alanine aminotransferase were lower in the AHE-treated group than the control group (PO.05). The RT-PCR results for alcohol dehydrogenase and aldehyde dehydrogenase measured based on mRNA in liver tissues showed that enzyme activities were higher in the AHE-treated group than in the control group at a low blood alcohol concentration.