P44: Green tea extracts (Camellia sinensis) fermented by Lactobacillus fermentum attenuates on alcohol-induced liver damage

Here, we explore synergic impacts of green tea extract (Camellia sinensis) fermented with lactobacilli on acute alcohol-induced liver damage using HepG2 hepatic cell line and in vivo. The fermented green tea extract by Lactobacillus fermentum strain OCS19 that possesses profound alcohol metabolizing enzyme activities, significantly enhanced cell viability of HepG2 cell when exposed to ethanol or acetaldehyde (p<0.05) compared to Hovenia dulcis as positives. During in vivo mice studies, administration of fermented green tea extract critically decreased blood alcohol concentration (p<0.05) and prevented the inductions in serum alanine aminotransferease and triglycerides (p<0.05) following to alcohol exposure. Additionally, activities of hepatic alcohol dehydrogenase (ADH) and their mRNA transcriptional level were induced in liver of mice treated with fermented green tea extract as similar as H. dulcis treated group. Taken together, our result suggested that green tea extracts coupled with L. fermentum fermentation may be available to attenuate the risk of ethanol-induced liver damage.