Anthocyanins attenuate alcohol-induced hepatic injury by inhibiting pro-inflammation signalling

Abstract

We assessed phytochemical components of anthocyanins from purple sweet potato (PSP) and purple potato (PP) with UPLC-MS/MS, and investigated their inhibitory effect on inflammatory response in alcoholic liver disease (ALD). Results showed that serum AST and ALT levels in PP anthocyanins (PPAs) and PSP anthocyanins (PSPAs) treatments were lower than those of alcohol-treated group. PPAs and PSPAs could inhibit mRNA expressions of inflammatory factors (TNF-α, VCAM-1, IFN-γ and CXCL-1). The mRNA levels of NF-κB, STAT, and TLR in PPAs and PSPAs treatment groups were lower than in alcohol treatment group. Our results indicate that PP and PSP are good source of anti-inflammatory anthocyanins to prevent ALD.

Keywords:

• alcoholic liver disease
• inflammation
• anthocyanin
• purple sweet potato
• purple potato

Additional information

Funding

This work was supported by the Open Project Programme of State Key Laboratory of Natural Medicines, China Pharmaceutical University [grant number SKLNMKF201221], High-end Foreign Experts Recruitment Programme of State Administration of Foreign Experts Affairs [grant number GDW20146100228], and Shaanxi Provincial Science and Technology Coordinating innovative engineering project [grant number 2013ZDGC-04].