Dietary l-cysteine inhibits d-galactosamine-induced acute liver injury in rats

• Published in: Food science and biotechnology Vol. 24; no. 3; pp. 1151 - 1157
• Main Authors: Lee, Seulki, Han, Kyu-Ho, Yabuki, Erina, Nakamura, Yumi, Kawakami, Sakura, Shimada, Kenichiro, Hayakawa, Toru, Onoue, Hirotake, Fukushima, Michihiro
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.06.2015; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; galactosamine; antioxidant; rat; gluthathione; cysteine
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0147-3

The effects of l -cysteine (1 and 2%) on the antioxidative system were examined in rats with d -galactosamine ( d -GalN)-induced injury. These rats showed increases in serum antioxidative enzyme and hepatic thiobarbituric acid reactive substances (TBARS) activities, with decreased hepatic/serum glutathione (GSH) levels and GSH-related enzyme activities. However, l -cysteine supplementation resulted in a decrease of hepatic TBARS levels, and increased catalase and serum GSH levels. The activities of serum enzymes in rats receiving 2% l -cysteine were significantly ( p <0.05) lower than in d -GalN-injected group rats, and similar to levels in control group rats without acute liver injury. In addition, 2% l -cysteine increased the glutathione reductase activity and decreased the serum TBARS level in liver injury group rats. Dietary l -cysteine, especially at a 2% level, exerts a hepatoprotective effect by alteration of the GSH level and antioxidative enzyme activities.