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Food Chem Toxicol. 2009 Jan;47(1):134-9. doi: 10.1016/j.fct.2008.10.026. Epub 2008 Nov 6.

Protective effects of a polysaccharide from Hizikia fusiformis against ethanol toxicity in rats.

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Faculty of Food Science and Biotechnology, Pukyong National University, 599-1, Daeyeon 3-Dong, Nam-gu, Busan 608-737, Republic of Korea [corrected]

Erratum in

  • Food Chem Toxicol. 2009 Apr;47(4):907.


Hizikia fusiformis is an edible brown alga that is widely consumed in Korea, Japan, and China and possesses a number of potentially beneficial compounds, including antioxidants and anticoagulants. No reports have investigated potential H. fusiformis protectants against ethanol-induced peptic injury. We extracted a polysaccharide from H. fusiformis (Hf-PS-1) that exhibited protective effects against ethanol-induced peptic injury and related mechanisms in rats. Experimental animals were divided into three groups: control, ethanol-only, and ethanol+Hf-PS-1. The ethanol-only group exhibited decreased levels of total glutathione (GSH) and increased levels of jun N-terminal kinase (JNK) phosphorylation relative to the control group, whereas levels were significantly increased and decreased, respectively, in the ethanol+Hf-PS-1 group. The ethanol-only group also exhibited increased levels of extracellular signal-regulated kinase 1/2 (ERK 1/2) phosphorylation relative to the control group; these levels were not significantly different in the ethanol+Hf-PS-1 group. Hf-PS-1 appeared to reduce ethanol-induced gastric injury. Therefore, we suggest that Hf-PS-1 could protect against ethanol-induced peptic ulcers primarily through a mechanism associated with the inhibition of JNK activation.

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