The aim of this study was to investigate effects of sauce-flavor Baijiu on chronic liver injury. After 21 d of continuous oral administration to mice by various products of sauce-flavor, strong-flavor, light-flavor Baijiu and pure alcohol (vodka) with equal alcoholicity respectively, the levels of alcohol dehydrgenase, acetaldehyde dehydrogenase, superoximutase, glutathione, glutathione peroxidase and malondialdehyde (MDA) in C57/BL21 mouse liver were detected. The results indicated that all the flavor types of Baijiu products could alleviate the hepatic antioxidative stress in liver induced by long-term alcohol intake, compared with pure alcohol (vodka). Significantly increased expression of alcohol metabolizing relating-enzymes and antioxidase, and significantly decreased expression of MDA were found and no obvious liver pathological changes were observed after chronic administration of sauce-flavor Baijiu. According to the principal component analysis of flavor components, the higher contents of organic acid in the sauce-flavor Baijiu was speculated as an important factor of reducing the negative effect on alcohol through the synergistic efficiency mechanism with other flavors.
LU Jun
,
HUANGFU Jie
,
LIU Ya
,
LI Changwen
,
WANG Fan
,
TANG Ping
,
BI Rongyu
,
WANG Deliang
. Effects of sauce-flavor Baijiu on chronic alcoholic liver injury in mice[J]. Food and Fermentation Industries, 2022
, 48(16)
: 237
-244
.
DOI: 10.13995/j.cnki.11-1802/ts.030058
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