Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Hepatoprotective Effects of Waxy Brown Rice Fermented with Coprinus cinereus

Lee, Kyung-A;Lee, Jong-Suk;Yoon, Jae-Don;Chung, Min-Wook;Ha, Hyo-Cheol;Lee, Jae-Sung

  • Published : 20040400
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Abstract

Waxy brown rice fermented with Coprinus cinereus was extracted with methanol. The rats were fed the diets, contaning the freeze dried extract at the rate of 0.5, 1.0, and 2.0 g/day/body weight for 14 days. Rats treated with carbon tetrachloride to induce hepatotoxicity. After sacrificing the rats, the enzyme activities of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH) and ${\gamma}$-glutamyl transpeptidase (${\gamma}$-GTP) in serum were determined. Serum biochemical analyses for albumin, total protein, triglyceride and both total and HDL-cholesterol were carried out, along with histopathological study of liver tissues. These results suggested that waxy brown rice cultured with C. cinereus could exert a hepatoprotective activity against the hepatotoxicity caused by chemicals such as carbon tetrachloride.

Keywords

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