Anthocyanin attenuates alcohol-induced hepatic injury by inhibiting oxidative stress and proinflammation signaling

Alcoholic liver disease (ALD) is caused by the excessive consumption of alcohol. In the present study, we investigate hepatoprotective effects of anthocyanins from Ipomoea batatas L. (purple sweet potato – PSP) and Solanum tuberosum L. (purple potato – PP) against alcohol induced hepatic damage in mice. The UPLC-MS/MS analysis indicated that major constituents of these anthocyanins (PSPAs & PPAs) were peonidin-3-glucoside and petunidin-3-O-p-coumadin-rutinoside-5-glucoside respectively [1,2]. After treated with 5 mg/kg of PSPAs and PPAs, the mice were administered with alcohol (5, 8, 10, 12 and 15 ml/kg body weight per week respectively). The serum alanine aminotransferase (AST) and alanine aminotransferase (ALT) levels were lower than the group received only alcohol. PSPAs and PPAs have mildly reduced the levels of total cholesterol (TCH) and triglyceride (TG). The increased levels of superoxide dismutase (SOD) and glutathione (GSH) enzyme; and significant reduction in the formation of malondialdehyde (MDA) were observed in mice fed with PSPAs and PPAs. The western blot analysis suggested that they have also protected the animals from the alcohol-induced depletion of hepatic glutathione levels of CYP2E1. Furthermore, PSPAs and PPAs evidently ameliorated alcohol-stimulated inflammation factors (TNF-α, IFN-γ), chemokines factors (VCAM-1, CXCL-1), transcription factor STAT-3 and NF-κB, and the receptor TLR-4 as measured by real-time quantitative PCR. PSPA and PPA have conceivably protected the mice from chronic alcohol toxicity through their specific effect on CYP2E1, MDA, inflammation factors, chemokines factors and transcription factor. These findings are suggesting that anthocyanins from PSP and PP could be used as a promising prophylactic strategy for alcoholic liver disease using naturally occurring phytochemicals.

Keywords: Anthocyanin, alcohol, liver, proinflammation signaling, oxidation stress

References:

[1] Ieri F, Innocenti M, Andrenelli L, et al. Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin. Food chemistry, 2011; 125(2): 750 – 759.

[2] Cevallos-Casals B A, Cisneros-Zevallos L. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry, 2004, 86(1): 69 – 77.