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Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury

Author

Listed:
  • T. Matsubara

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • K. Todoroki

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • T. Yamaki

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • K. Ookuma

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • H. T. T. Nguyen

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • M. Miyahara

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • H. Kumagai

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • J. Pokorný

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

  • H. Sakurai

    (College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan)

Abstract

The water extract powder (WEP) from normal oleic acid peanut skins at a dose of 200 mg/kg significantly inhibited the increases of serum bilirubin and the serum concentrations of AST, ALT, and GGT, marker enzymes for liver injury, in D-galactosamine (GalN)-induced liver injury rats. However, the WEP from high-oleic acid peanuts skins appeared to be less effective than that from normal ones at the same dose. trans-Resveratrol (0.67 mg/kg) and quercetin (0.67 mg/kg) were used for comparison. Their protective effects were as strong as that of the WEP from normal oleic acid peanut skins. These results indicated the ability of the WEP of peanut skins, especially from normal oleic acid peanut varieties, to ameliorate hepatic damage and suggested that they may contain the hepatoprotective agents, thought to be mainly polyphenolic compounds. Total polyphenolic content was higher in the WEP from normal oleic acid peanut skins, while the DPPH radical scavenging activity was higher in the WEP from high oleic acid peanut skins. Compared to high oleic acid peanut skins, normal oleic acid ones had a two-fold higher content of resveratrol, whereas no great differences were observed in the quercetin content analysed by reversed phase HPLC with UV detection.

Suggested Citation

  • T. Matsubara & K. Todoroki & T. Yamaki & K. Ookuma & H. T. T. Nguyen & M. Miyahara & H. Kumagai & J. Pokorný & H. Sakurai, 2004. "Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 203-205.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10660-cjfs
    DOI: 10.17221/10660-CJFS
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