Hepatoprotective Effect of a Hot-Water Extract from the Edible Thorny Oyster Spondylus varius on Carbon Tetrachloride-Induced Liver Injury in Mice

Tomoyuki KOYAMA; Ritsu CHOUNAN; Daisuke UEMURA; Kohji YAMAGUCHI; Kazunaga YAZAWA

doi:10.1271/bbb.70.729

Food & Nutrition Science Notes

Hepatoprotective Effect of a Hot-Water Extract from the Edible Thorny Oyster Spondylus varius on Carbon Tetrachloride-Induced Liver Injury in Mice

Tomoyuki KOYAMA, Ritsu CHOUNAN, Daisuke UEMURA, Kohji YAMAGUCHI, Kazunaga YAZAWA

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Keywords: thorny oyster, Spondylus varius, hepatoprotective effect, carbon tetrachloride, functional food

JOURNAL FREE ACCESS

2006 Volume 70 Issue 3 Pages 729-731

DOI https://doi.org/10.1271/bbb.70.729

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Abstract

The edible thorny oyster, Spondylus varius (Mizuiri-shoujou), was found to suppress the carbon tetrachloride-induced increase in serum aspartate and alanine aminotransferase activities in mice. Significant suppressive effects on these enzyme activities were found in the fraction eluted with 75% ethanol from polystyrene gel in a dose-dependent manner. These results suggest that S. varius exerts a protective effect against liver injury.

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