Hepatoprotective Effects of Lotus Leaf Flavonoids in CCl₄-Induced Liver Injury in Mice | Chapter 9 | Molecular Mechanisms and Signaling Pathways of the Anti-inflammatory Effects of Functional Foods

 

Modern medical studies have revealed that the main active components of lotus leaves are flavonoids and alkaloids. The flavonoids in lotus leaves have been reported to reduce the blood lipid level, to have anti-allergy, anti-cancer, anti-ageing, bacteriostatic, and anti-oxidation functions, and to be helpful in treating cardiovascular diseases. This study examined the protective effects of lotus leaf flavonoids (LLF) against carbon tetrachloride (CCl₄)-induced liver injury in mice. A Kunming mouse model of hepatic injury was established via intraperitoneal injection of CCl₄. The mice were orally administered LLF, after which serum biochemical markers and hepatic mRNA expression levels were analysed. Compared with the model group, LLF treatment significantly lowered the liver index and reduced serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), triglyceride (TG), and total cholesterol (TC). Histopathological evaluation further demonstrated that LLF effectively attenuated morphological disruption and hepatocellular necrosis in liver tissues exposed to CCl₄. Quantitative polymerase chain reaction (qPCR) analysis revealed that LLF significantly up-regulated the mRNA expression of antioxidant enzymes, including copper/zinc superoxide dismutase (Cu/Zn-SOD), manganese superoxide dismutase (Mn-SOD), and catalase (CAT), while down-regulating the expression of pro-inflammatory mediators such as tumour necrosis factor-α (TNF-α), nuclear factor kappa B (NF-κB), and interleukin-1β (IL-1β) (p < 0.05). In conclusion, LLF exhibits notable hepatoprotective activity against CCl₄-induced liver injury and holds promise for further development as a natural therapeutic agent. Lotus and its leaves have certain biological activities, in particular, some studies showed that they had good antioxidant activity, and their antioxidant activity also played a protective role in cells, especially in liver cells and the liver. This study also showed that the polyphenols contained in lotus leaves had a good intervention in alcoholic liver injury.

 

 

Author(s) Details

Tongji Liu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.

 

Fang Tan
Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines.

 

Xingyao Long
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Yanni Pan
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Jianfei Mu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Xianrong Zhou
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Runkun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH9