黑蒜頭水萃物對B－HP誘導大鼠肝臟氧化破壞之保護作用

Protective Effect of Black Garlic Water Extract on Tert-butyl Hydroperoxide-Induced Rat Hepatotoxicity

本研究探討黑蒜頭水萃物對t-BHP誘導之人類肝癌細胞HepG2和大鼠肝細胞之保護作用，當黑蒜頭水萃物劑量為1,200 μg/ml可顯著增加細胞存活率超過50%，當人類肝癌細胞HepG2以黑蒜頭水萃物劑量為1,200 μg/ml處理，當和ROS活性氧處理之控制組相比，可增加細胞存活率142%。因此黑蒜頭水萃物對於t-BHP誘導之人類肝癌細胞HepG2具有保護效果，此外動物體內實驗結果顯示，老鼠血清總抗氧化活性和控制組比較顯著提升（p < 0.05），以黑蒜頭水萃物處理（0.5 and 1.0 g/kg）可顯著避免GOT和GPT增加（p < 0.05）。此研究結果證實黑蒜頭水萃物對於化學誘導氧化傷害具有保護作用。

The protective effect of water extract of black garlic (WEBG) against tert-butylhydroperoxide (t-BHP)-induced cytotoxicity was investigated in a human hepatoma cell line, HepG2 and in rat livers. WEBG 1,200 μg/ml, significantly increased cell viability from 50%, for t-BHP-treated cells. The HepG2 cells treated with WEBG at 1,200 μg/ml showed 142%, of intracellular ROS reactive oxygen species production compared control (100%). Obviously, WEBG exhibited comparable protection against t-BHP-induced cytotoxicity. Furthermore, in vivo hepatoprotective model system was studied. The total antioxidant activity of serum in rats induced significantly decreased compared to normal control (p < 0.05). Pretreatment with WEBG (0.5 and 1.0 g/kg) significantly decreased the elevation of GOT and GPT (p < 0.05). These results strongly suggest that WEBG has significant protective ability against oxidative damage caused by reactive intermediates.