Olive oil combined with Lycium barbarum polysaccharides attenuates liver apoptosis and inflammation induced by carbon tetrachloride in rats

Yun Yun Chiang, Jane C.J. Chao

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Olive oil and Lycium barbarum polysaccharides were considered to be hepatoprotective for liver fibrosis. This study investigated anti-apoptotic, anti-inflammatory and anti-fibrotic effects of olive oil and/or Lycium barbarum polysaccharides (LBP) on CCl4-induced liver fibrosis in rats. The results showed that CCl4 caused liver fatty change, cell death, inflammation and collagen accumulation. The olive oil-treated groups reduced hepatic transforming growth factor (TGF)-β1 and tissue inhibitors of metalloproteinase (TIMP)-1 levels. The LBP-treated groups inhibited hepatic caspase-9 and caspase-3 activities, decreased hepatic tumor necrosis factor (TNF)-α levels, increased hepatic interleukin (IL)-10 levels and IL-10/TNF-α ratios, and reduced hepatic TGF-β1 and TIMP-1 levels. Olive oil combined with LBP suppressed liver apoptotic markers, inhibited liver inflammatory markers, and attenuated hepatic TGF-β1 levels. Therefore, LBP improves liver apoptotic, inflammatory and fibrotic markers, while olive oil combined with LBP has better effects on anti-apoptosis and anti-inflammation compared with olive oil treatment in rats with CCl4-induced liver fibrosis.

Original languageEnglish
Pages (from-to)329-336
Number of pages8
JournalJournal of Functional Foods
Volume48
DOIs
Publication statusPublished - Sep 1 2018

Keywords

  • Apoptosis
  • Inflammation
  • Liver fibrosis
  • Lycium barbarum polysaccharides
  • Olive oil

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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