Hepatoprotective effect of a hot-water extract from the edible thorny oyster Spondylus varius on carbon tetrachloride-induced liver injury in mice

Tomoyuki Koyama, Ritsu Chounan, Daisuke Uemura, Kohji Yamaguchi, Kazunaga Yazawa

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The edible thorny oyster, Spondylus varius (Mizuirishoujou), was found to suppress the carbon tetrachloride-induced increase in serum aspartate and alanine aminotransferase activities in mice. Significant suppressive effects on these enzyme activities were found in the fraction eluted with 75% ethanol from polystyrene gel in a dose-dependent manner. These results suggest that S. varius exerts a protective effect against liver injury.

Original languageEnglish
Pages (from-to)729-731
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume70
Issue number3
DOIs
Publication statusPublished - 2006
Externally publishedYes

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Keywords

  • Carbon tetrachloride
  • Functional food
  • Hepatoprotective effect
  • Spondylus varius
  • Thorny oyster

ASJC Scopus subject areas

  • Bioengineering
  • Biotechnology
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Food Science

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