Protective Effects of Purple Sweet Potato Cooked Using Various Methods Against Ethanol-Induced Hepatocyte Damage

Abstract

Present study aimed to investigate the effects of three methods, namely, steaming, roasting, and microwaving, of cooking purple sweet potatoes (Ipomoea batatas L.) on hepatoprotective effects against ethanol-induced oxidative stress in HepG2 cells. Vitamin B1 and B7 contents were altered more after steaming than microwaving. The methanolic extracts of raw and cooked purple sweet potato had no cytotoxic effects on HepG2 cells, and raw and steamed potatoes had the greatest cytoprotective effects against ethanol damage. All samples significantly inhibited the generation of reactive oxygen species against ethanol-induced stress after 60 min compared to ethanol-treated controls. Ethanol treatment increased the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and malondialdehyde (MDA). However, pretreatment with raw and/or steamed purple sweet potatoes significantly inhibited ALT, AST, and MDA levels. Moreover, pretreatment with raw or steamed purple sweet potato significantly increased glutathione S-transferase levels compared to ethanol treatment alone. Overall, these results suggest that purple sweet potatoes have potential use as a functional food ingredient to ameliorate ethanol-induced liver damage.