Hepatoprotective Effect of Refined Plysaccharide from Lactarius volemus Fr on Alcohol-induced Acute Liver Injury in Mice
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Graphical Abstract
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Abstract
Objective: To explore the hepatoprotective effect of refined polysaccharide from Lactarius volemus Fr on alcohol-induced acute liver injury in mice. Methods: Fifty-five mice were randomly divided into groups as follows: Normal control group, model group, positive control group, RPLV high and low dose group(400、100 mg/kg·BW). Continuous administration for 30 days, the mice in each group were deprived of food for 12 h. Except the normal control group, the other groups were given 50% ethanol by gavage at a dose of 12 mL/kg to establish an acute alcoholic injury model. At the end of the experiment, blood was collected, and then the mice were sacrificed with cervical dislocation to harvest their liver tissues. Red blood cell(RBC), white blood cell(WBC) and blood platelet(PLT) were measured using a blood cell counter. Superoxide dismutase(SOD), glutathione peroxidase(GSH-Px), catalase(CAT), aspartate amino transferase(AST), aspartate transaminase(ALT) activity and triglyceride(TG), malondialdehyde(MAD), glutathione(GSH) content in liver and serum were measured. Histopathological liver and ultrastructural changes were examined. Results: Each physiological and biochemical index in liver and serum signifificantly differed(P<0.01) between the normal control and model groups. Compared with the model group, the RPLV dose groups in liver and serum showed significant or extremely significant decrease in MDA, TG content and ALT、AST activity(P<0.05 or P<0.01), while the SOD, GSH-Px, CAT activity and GSH content in high dose group increased significantly or extremely significantly(P<0.05 or P<0.01). And by histological examination of pathological sections and ultrastructure, each test samples romoted recovery from hepatic tissue injury. Conclusion: Refined polysaccharide from Lactarius volemus Fr had a signifificant hepatoprotective effect on alcohol-induced acute liver injury in mice.
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