Protective effect of extract of chicken meat on restraint stress-induced liver damage in mice

Yu Jia Zhai, Rong Rong He, Bun Tsoi, Yi Fang Li, Xiao Di Li, Nobuo Tsuruoka, Keiichi Abe, Hiroshi Kuriharat

Research output: Journal article publicationJournal articleAcademic researchpeer-review

8 Citations (Scopus)


In this study, we investigated the protective effects of the extract of chicken meat (EC) on liver damage in mice caused by restraint stress. Our results showed that 18 h of restraint stress-induced liver damage was marked by an increase of plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels. However, oral administration of EC (0.12 and 0.24 mL/10 g per day, 7 d) was found to reduce the increased plasma ALT and AST levels in stressed mice. Meanwhile, EC significantly decreased the contents of malondialdehyde and increased the activities of superoxide dismutase (SOD) and glutathione peroxidase (GPX) in plasma or liver of stressed mice. The gene expressions of antioxidative enzymes (Cu/Zn-SOD, Mn-SOD and GPX) were also up-regulated in the EC-treated group when compared with the stressed group. In addition, EC administration was found to resist a stress-induced increase of plasma corticosterone levels and down-regulation of liver glucocorticoid receptor gene expression. These results suggested that EC could protect against restraint stress-induced liver damage by smoothing stress and promoting antioxidative processes.

Original languageEnglish
Pages (from-to)662-667
Number of pages6
JournalFood and Function
Issue number6
Publication statusPublished - Jun 2012
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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