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In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.

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-This study examined combustion characteristics by selecting the fuel which have a different physical properties compared to gasoline in order to examine the effects of vehicle performance and environment depending on the physical properties. The experiment examined the combustion characteristic in the optimum ignition timing according to the physical properties change and the lean burn by performing control about ignition timing and air-fuel ratio for each fuel, and it was also evaluated the exhaust gas according to the experiment. We used a single-cylinder engine for the experiment, and tested for gasoline properties change by selecting a fake fuel that beyond the fuel quality standards in 석대법. As a result, in the case of the selected fuel showed a difference in Octane and distillation characteristics, vapor pressure and it was also found to unstable combustion, and leads to a large amount of harmful exhaust gas.