Protective Effect Of Black Bean Whey Protein And Hydrolyzed Polypeptides On Acute Liver Injury In Mice
Keywords
Black Beans, Whey Protein, Whey Peptides, Acute Liver Injury, Protective Effect
Abstract
Objective: To study the protective effect of small black bean whey protein (SBWP) and hydrolyzed polypeptide (SBWPE) on liver damage in mice caused by carbon tetrachloride (CCl4). Method: SBWP and SBWPE were added to the feed at 6g/(kg¡¤d) and 2g/(kg¡¤d) respectively, and fed to mice for 30 days. On the 30th day of the experiment, CCl4 was administered through the stomach (5mL/kg) to establish an acute liver injury model; after the experiment, the animals were sacrificed, and serum aspartate aminotransferase (AST), alanine aminotransferase (AST) and liver malondialdehyde (MDA) were detected. , triglyceride (TG), glutathione (GSH). Results: Compared with the model group, the serum ALT activity and liver MDA and TG contents of animals in the SBWP and SBWPE groups were significantly reduced (P£¼0.01), and the liver GSH content was significantly increased (P£¼0.05). Among them, the SBWPE group was the most effective. obvious. Conclusion: SBWP and SBWPE have a protective effect on CCl4-induced acute liver injury in mice
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Original research done by Yu Shujia, Yuan Min, Fan Ying, Wang Changqing, Faye Wong, Lian Weishuai
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