Fermented Gold Kiwi Prevents and Attenuates Chronic Alcohol-Induced Liver Injury in Mice via Suppression of Inflammatory Responses

Abstract

Excessive alcohol consumption increases the risk of liver disease and liver-related death. Ninety percent of alcohol consumed is broken down in the liver; excessive consumption destroys liver cells and causes stress. The gold kiwi contains more vitamin C than the green kiwi, and various studies have reported that the gold kiwi boosts digestive health. Fermented gold kiwi (FGK) was made using two lactic acids. It contains many more bioactive compounds than fresh gold kiwi. Mice were first given FGK (50, 125, and 250 mg/kg b.w.) and then given a 5 g/kg alcohol solution (50% w/v) for 2 weeks. The results indicate that the FGK promoted hepatic function by significantly decreasing the serum ethanol and aldehyde levels and downgrading the serum TC and TG levels. The FGK attenuated alcohol-induced oxidative stress and improved alcohol metabolism by controlling the ADH and ALDH levels in murine liver tissue. In addition, the FGK significantly reduced the concentration of inflammatory cytokines (TNF-α, IL-1β, and IL-6) in mouse serum and liver tissue. The overexpression of inflammatory mediators (iNOS, COX-2) was also decreased in the FGK groups. This study demonstrates that FGK exerts a protective effect against alcohol-induced liver damage by improving alcohol metabolism and increasing anti-inflammatory activity. This finding suggests that FGK might be developed into a functional food treatment against alcohol-induced liver disease.

Keywords

• alcoholic liver disease
• fermented gold kiwi
• inflammation