Total Antioxidant Capacity and Protective Effect of Extract from Hairy Roots of Glycyrrhiza uralensis Fisch on CCl4-induced Acute Liver Injury in Mice

doi:10.7506/spkx1002-6300-200923097

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 432-435.doi: 10.7506/spkx1002-6300-200923097

Previous Articles Next Articles

Total Antioxidant Capacity and Protective Effect of Extract from Hairy Roots of Glycyrrhiza uralensis Fisch on CCl4-induced Acute Liver Injury in Mice

XIE Li-qiong1，LI Hai-fang2，Deliluer2

1. College of Life Science and Technology, Xinjiang University, Urumqi 830046, China；
2. Xinjiang Institute for Drug Control, Urumqi 830001, China

Received:2009-04-27 Online:2009-12-01 Published:2010-12-29
Contact: XIE Li-qiong E-mail:xieliqiong@gmail.com

Abstract

Abstract:

Total antioxidant capacity and protective effect of extract from hairy roots of Glycyrrhiza uralensis Fisch (EHRG) on CCl4-induced acute liver injury in mice were evaluated, using extract from decoction pieces of G.uralensis F (EDPG) as positive control. Results showed that SOD, MDA and T-AOC level in EHRG-treated were significantly better than those in the model group, and similar to those in positive control group. EHRG treatment exhibited little effect on AST, ALT level, while EDPG did. EHRG reduced the LDH level, as the EDPG did, compared to the model group. Pathological section showed that both EHRG and EDPG exhibited protective effect on the injury of live.

Key words: Glycyrrhiza uralensis Fisch, hairy roots of Glycyrrhiza uralensis Fisch, carbon tetrachloride-induced acute liver injury, antioxidant capacity

CLC Number:

R284.1

XIE Li-qiong1，LI Hai-fang2，Deliluer2. Total Antioxidant Capacity and Protective Effect of Extract from Hairy Roots of Glycyrrhiza uralensis Fisch on CCl4-induced Acute Liver Injury in Mice[J]. FOOD SCIENCE, 2009, 30(23 ): 432-435.

[1]	LI Yang, SU Yanyu, LI Guohao, LI Qi, WANG Yuxiang, DING Yusong. Antagonistic Effect of Quercetin against Oxidative Pancreatic Injury in Diabetic Rats via Nrf2 Pathway [J]. FOOD SCIENCE, 2021, 42(5): 208-214.
[2]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[3]	SONG Xiaoqiu, XU Yajie, XIAO Ying, WANG Yifei, CHEN Jiahao. Effects of Microencapsulated Cinnamon Oil on Antioxidant Capacity and Gut Microbiota in Mice [J]. FOOD SCIENCE, 2021, 42(17): 143-152.
[4]	YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin. Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges [J]. FOOD SCIENCE, 2021, 42(17): 193-200.
[5]	DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang. Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean [J]. FOOD SCIENCE, 2021, 42(13): 72-78.
[6]	DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye. Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep [J]. FOOD SCIENCE, 2021, 42(1): 25-32.
[7]	LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao. Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit [J]. FOOD SCIENCE, 2021, 42(1): 257-263.
[8]	LIU Ziwei, ZHU Jianjin, CHEN Weiwen, LI Zhefeng. Effect of Ferulic Acid Analogues on Oxidative Stress Induced by Prednisone in Mice [J]. FOOD SCIENCE, 2021, 42(1): 163-171.
[9]	ZHANG Xiaohan, ZHAO Jiang, HAN Ying, DIAO Cuiru, WANG Hao. Effect of Phloretin on Lifespan of Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(1): 187-196.
[10]	XU Ranran, YUAN Yang, ZHAO Yumei, CAO Jiankang. Effect of Cold Controlled Atmosphere Storage on Quality of ‘Tunisia’ Soft Seed Pomegranate during Subsequent Shelf Life [J]. FOOD SCIENCE, 2020, 41(9): 153-160.
[11]	HAO Jiaomin, YANG Wenping, JIN Mingkai, ZHAO Fangfang, WANG Kai, YANG Zhenping, GAO Zhiqiang. Effect of Rye Polyphenol Extract on Oxidative Stability and Quality of Pork Meatballs during Refrigerated Storage [J]. FOOD SCIENCE, 2020, 41(9): 175-181.
[12]	LU Yongling, ZHANG Dingmin, XIAO Liubang, LÜ Lishuang. Antioxidant and Acrolein Trapping Capacity of Myricetin-Acrolein Adducts [J]. FOOD SCIENCE, 2020, 41(23): 1-7.
[13]	HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian. Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers [J]. FOOD SCIENCE, 2020, 41(17): 17-22.
[14]	ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni. Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air [J]. FOOD SCIENCE, 2020, 41(11): 141-149.
[15]	HUANG Yan, SHANG Hu, ZHU Jiawei, LIU Peng, SUN Weijiang,. Effects of Processing Treatments on Quality and Antioxidant Activity of Tea Plant Flower [J]. FOOD SCIENCE, 2020, 41(11): 165-170.

Total Antioxidant Capacity and Protective Effect of Extract from Hairy Roots of Glycyrrhiza uralensis Fisch on CCl4-induced Acute Liver Injury in Mice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments