Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Zinc-enriched Yeast FF-10 Strain on the Alcoholic Hepatotoxicity in Alcohol Feeding Rats

  • Cha, Jae-Young (Technical Research Institute, Daesun Distilling Co., Ltd.) ;
  • Heo, Jin-Sun (Department of Biotechnology, Dong-A University) ;
  • Cho, Young-Su (Department of Biotechnology, Dong-A University)
  • Published : 2008.12.31
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Abstract

The possible protective effects of highly zinc-containing yeast Saccharomyces cerevisiae, FF-10 strain, isolated from tropical fruit rambutan on acute alcoholic liver injury in rats were evaluated. Zinc concentration in this strain was 30.6mg%. The activities of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), and $\gamma$-glutamyl transpeptidase ($\gamma$-GTP) were highly increased when alcohol was treated, relative to the normal rats. Also, a highly significant increase in the blood alcohol and acetaldehyde levels by alcohol treatment was observed. Administration of FF-10 strain markedly prevented alcohol-induced elevation of the activities of serum ALT, AST, and $\gamma$-GTP, and the levels of blood alcohol and acetaldehyde, and these reduced levels reached to that of normal rats. As compared with alcohol treated control rats, the FF-10 strain supplementation showed highly decreased the triglyceride concentration in serum. Alcohol treatment induced the marked accumulation of small lipid droplets, hepatocytes necrosis, and inflammation, but FF-10 strain administration attenuated to alcohol-induced accumulation of small lipid droplets and hepatocyte necrosis in the liver. Therefore, the current finding suggests that zinc-enriched yeast FF-10 strain isolated from tropical fruit rambutan may have protective effect against alcohol-induced hepatotoxicity.

Keywords

References

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