Frontiers in nutrition · 2026
Hepatoprotective potential of JHB, a functional beverage, in a mouse model of acute alcohol-induced liver injury.
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Jiang Ruizhe, Zhu Yuan, Lei Yunliang, Jia Xiuwen, Liu Xiaofei, Lodi Rathna Silviya, Zhan Xiaoguang, Ji Tao, Zhang Yanlin, Wang Ting, Peng Lizeng, Wang Yuwei
Аннотация
PURPOSE: Excessive alcohol consumption is a major cause of liver injury worldwide. This study aimed to investigate the protective effects of the plant-based drink Jiuxiangfeng Houwuyou Beverage (JHB) against alcohol-induced acute liver injury in mice.
METHODS: The chemical constituents of JHB were characterized using UPLC-MS/MS. Mice were pretreated with JHB for 15 consecutive days and subsequently subjected to an acute ethanol challenge. Behavioral assessments were performed, followed by the collection of blood and tissue samples to evaluate liver function parameters, oxidative stress markers, inflammatory mediators, and the activities of ethanol-metabolizing enzymes. Histopathological examination of liver tissues was also conducted.
RESULTS: Twenty flavonoid compounds in JHB were identified by UPLC-MS/MS analysis. High-level JHB significantly decreased serum ALT and AST levels, MDA content, and liver index, while markedly increasing the activities of ADH, ALDH, and SOD. Histopathological analysis further revealed a level-dependent alleviation of ethanol-induced hepatic injury.
CONCLUSION: JHB exerts significant protective effects against hepatic injury induced by acute alcohol-induced liver injury, potentially by promoting ethanol metabolism and attenuating oxidative stress and inflammatory responses. Collectively, these results underscore the promise of JHB as a functional plant-based beverage for mitigating alcohol-related liver damage.
METHODS: The chemical constituents of JHB were characterized using UPLC-MS/MS. Mice were pretreated with JHB for 15 consecutive days and subsequently subjected to an acute ethanol challenge. Behavioral assessments were performed, followed by the collection of blood and tissue samples to evaluate liver function parameters, oxidative stress markers, inflammatory mediators, and the activities of ethanol-metabolizing enzymes. Histopathological examination of liver tissues was also conducted.
RESULTS: Twenty flavonoid compounds in JHB were identified by UPLC-MS/MS analysis. High-level JHB significantly decreased serum ALT and AST levels, MDA content, and liver index, while markedly increasing the activities of ADH, ALDH, and SOD. Histopathological analysis further revealed a level-dependent alleviation of ethanol-induced hepatic injury.
CONCLUSION: JHB exerts significant protective effects against hepatic injury induced by acute alcohol-induced liver injury, potentially by promoting ethanol metabolism and attenuating oxidative stress and inflammatory responses. Collectively, these results underscore the promise of JHB as a functional plant-based beverage for mitigating alcohol-related liver damage.