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마늘成分이 肝 Glutathione S-Transferase 및 Glutathione peroxidase 活性에 미치는 影響
朴鍾珉,李相日,金善業,許瑾,金碩煥,徐赫珪 嶺南大學校 環境問題硏究所 1985 環境硏究 Vol.5 No.2
Garlic (Allium sativum L.) is a widely distributed plant used in all parts of the world not only as a spice but also as a popular remedy for several thousand years Recent studies have shown that garlic components may regulate the many metabolism in liver. Therefore, the present work was undertaken to study the effect of garlicjuice, allicin fraction and heat-treated allicin fraction on the hepatic glutathione s-transferase and glutathione peroxidase which protect against toxic compound and lipid peroxide in liver. The results obtained were summarized as follows. By the treatment of garlic juice, glutathione s-transferase and glutathione peroxidase activity was increased in hepatic cytosolic fraction compare with control group. The enzyme activtiy is more increased by treatment with boiled garlic juice compared with fresh garlic juice in rats. The effect of allicin fraction and heat-treated allicin fraction on the hepatic glutathione s-transferase was observed that these components inhibited the enzyme activity in vitro, whereas the enzyme activity was strongly inhibited heat-treated allicin fraction than allicin fraction. These observation led us to conclude that the garlic components which are a stable substance in heat may regulate the hepatic glutathione s-transferase and glutathione peroxidase activity.
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