Protective Effect of Black Tea Against Ethanol-Induced Oxidative Modifications of Liver Proteins and Lipids

Łuczaj, Wojciech; Siemieniuk, Ewa; Roszkowska-Jakimiec, W; Skrzydlewska, Elżbieta

doi:10.15288/jsa.2006.67.510

Cited by 17 publications

(5 citation statements)

References 60 publications

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“…12 Studies have also shown that black tea prevented ethanol-induced changes in the antioxidant parameters (GPx, GR, CAT, GSH, b-carotene, vitamin C, A and E) in the liver 11 and protected proteins and lipids against oxidative modification, and preserved the redox and proteolytic homeostasis. 13 With regard to the hepatoprotective properties of green tea, preclinical studies have shown that green tea ameliorated ethanol-induced oxidative stress; [14][15][16][17] prevented liver cell damage and release of enzymes into circulation; 14,18,19 and prevented/ reduced fatty liver. 19 Supplementation of green tea to rats chronically feed on ethanol has also been shown to decrease lipid peroxidation and protein oxidation, and to attenuate the antioxidants SOD, CAT, GR, GSH-Px, vitamin C, vitamin E and b carotene in liver.…”

Section: Allium Sativum L (Family Amaryllidaceae; Common Name Garlic)mentioning

confidence: 99%

Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

et al. 2012

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Long term alcohol consumption is one of the important causes for liver failure and death. To complicate the existing problem there are no dependable hepatoprotective drugs and a large number of patients prefer using complementary and alternative medicines for treating and managing hepatic complications. Almost 25 centuries ago, Hippocrates, the father of medicine, proclaimed "Let food be thy medicine and medicine be thy food." Exploring the association between diet and health continues even today. Preclinical studies carried out in the recent past have shown that the commonly used dietary agents like Allium sativum (garlic), Camellia sinensis (tea), Curcuma longa (turmeric), Emblica officinalis (Indian gooseberry), Ferula asafoetida (asafoetida), Garcinia cambogia (Malabar tamarind), Glycine max (soyabean), Murraya koenigii (curry leaves), Piper betle (beetle leaf), Prunus armeniaca (apricot), Ocimum gratissimum (wild basil), Theobroma cacao (cocoa), Trigonella foenum-graecum (fenugreek) and Vitis vinifera (grapes) protect against ethanol-induced hepatotoxicity. Mechanistic studies have shown that the beneficial effects of these phytochemicals in preventing the ethanol-induced hepatotoxicity are mediated by the antioxidant, free radical scavenging, anti-inflammatory and anti-fibrotic effects. The present review for the first time collates the hepatoprotective effects of these agents and also emphasizes on aspects that need future research to establish their utility in humans.

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Section: Allium Sativum L (Family Amaryllidaceae; Common Name Garlic)mentioning

confidence: 99%

Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

et al. 2012

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“…Chronic alcohol intake also induces bacterial endotoxin (6), which is associated with activation of the nuclear factor- κ B inflammatory pathway, leading to the activation of several proinflammatory cytokines, including tumor necrosis factor- α (TNF α ), and increased hepatic infiltration by inflammatory cells. Whereas some antioxidants such as tea polyphenols are protective against alcohol-induced changes in the liver (7,8), others such as vitamin E have no beneficial effect (9). …”

Section: Introductionmentioning

confidence: 99%

High Dose Lycopene Supplementation Increases Hepatic Cytochrome P4502E1 Protein and Inflammation in Alcohol-Fed Rats

Veeramachaneni

Ausman

Choi

et al. 2008

The Journal of Nutrition

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Recent in vitro evidence suggests that the antioxidant lycopene can prevent alcohol-induced oxidative stress and inflammation. However, knowledge of possible interactions in vivo between escalating doses of lycopene and chronic alcohol ingestion are lacking. In this study, we investigated potential interactions between alcohol ingestion and lycopene supplementation and their effect on hepatic lycopene concentration, cytochrome P4502E1 (CYP2E1) induction, and inflammation. Fischer 344 rats (6 groups, n = 10 per group) were fed either a liquid ethanol Lieber-DeCarli diet or a control diet (isocaloric maltodextrin substituted for ethanol) with or without lycopene supplementation at 2 doses (1.1 or 3.3 mg x kg body weight(-1) x d(-1)) for 11 wk. Plasma and hepatic concentrations of lycopene isomers were assessed by HPLC analysis. We examined expressions of hepatic CYP2E1 and tumor necrosis factor-alpha (TNFalpha) and the incidence of hepatic inflammatory foci. Both plasma and hepatic lycopene concentrations were greater in alcohol-fed rats than in control rats supplemented with identical doses of lycopene. In contrast, alcohol-fed rats had a lower percentage of lycopene cis isomers in the plasma and the liver compared with control rats fed the same dose of lycopene. Notably, lycopene supplementation at the higher dose significantly induced hepatic CYP2E1 protein, TNFalpha mRNA, and the incidence of inflammatory foci in the alcohol-fed rats but not in the control rats. These data indicate an interaction between chronic alcohol ingestion and lycopene supplementation and suggest a need for caution among individuals consuming high amounts of both alcohol and lycopene.

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“…All amino acids are susceptible to attack by free radicals, although some of them are more vulnerable than others—those that are most sensitive to oxidation include aromatic amino acids such as phenylalanine and tyrosine. Moreover, the levels of bistyrosine—the product of a reaction between free radicals and tyrosine—are known to increase during ethanol ingestion (Łuczaj et al 2006). As such, bistyrosine production is a useful marker for protein modification by hydroxyl radicals (Giulivi et al 2003).…”

Section: Discussionmentioning

confidence: 99%

Protective Effect of Blackcurrant on Liver Cell Membrane of Rats Intoxicated with Ethanol

et al. 2012

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Chronic ethanol intoxication oxidative stress participates in the development of many diseases. Nutrition and the interaction of food nutrients with ethanol metabolism may modulate alcohol toxicity. One such compound is blackcurrant, which also has antioxidant abilities. We investigated the effect of blackcurrant as an antioxidant on the composition and electrical charge of liver cell membranes in ethanol-intoxicated rats. Qualitative and quantitative phospholipid composition and the presence of integral membrane proteins were determined by high-performance liquid chromatography. Electrophoresis was used to determine the surface charge density of the rat liver cell membranes. Ethanol intoxication is characterized by changes in cell metabolism that alter the structure and function of cell membrane components. Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine. Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes. Administration of blackcurrant to rats intoxicated with ethanol significantly protected lipids and proteins against oxidative modifications. It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

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Protective Effect of Black Tea Against Ethanol-Induced Oxidative Modifications of Liver Proteins and Lipids

Cited by 17 publications

References 60 publications

Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

High Dose Lycopene Supplementation Increases Hepatic Cytochrome P4502E1 Protein and Inflammation in Alcohol-Fed Rats

Protective Effect of Blackcurrant on Liver Cell Membrane of Rats Intoxicated with Ethanol

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