Effect of Pyroligneous Liquor on Oxygen Radicals and Their Scavenger Enzymes in Liver of CD Rats

ABSTRACT

This study was designed to investigate the effects of pyroligneous liquor on oxygen radicals and their scavenger enzy-mes in the liver of Cri/Bgi CD rats (7 rats per group ). Male rats were fed a basic diet prepared in our Lab., PL-0 (Control ), PL-1, PL-25, PL-50 and PL-75 groups were prepared to be 0%, 1%, 25%, 50% and 75%with distilled water using pyrolig-neous liquor (35% of Choa Co. Ltd.), and were administrated orally for 8 weeks. Superoxide radical contents in liver mi-tochondria and microsomes were significantly decreased to 12-14%, 11-15%, respectively, in these PL-25 and PL-50 groups compared with the control group. Hydroxyl radical content in mitochondria and microsomes were markedly decreased to 12-20% and 17%, respectively, in these PL-25 and PL-50% groups compared with the control group. Hydro-gen peroxide content in mitochondria and microsomes were significantly decreased about 15-12% and 22-20% in liver of PL-25 and PL-50 groups compared with the control group. Mn-SOD and Cu/Zn-SOD activities in liver of PL-25 and PL-50 groups were remarkably increased to 15-25%, 11-16%, respectively, compared with the control group. GPx activities in mitochondria and microsomes were significantly increased in the liver of PL-25 and PL-50 groups compared with the control group. CAT activities in mitochondria and cytosol were significantly increased to 12-14%, 15-27%, respectively, in the liver of PL-25 and PL-50 groups compared with the control group. These results suggest that long term administra-tion orally of 25 and 50% pyroligneous liquor may effectively inhibit the formation of oxygen free radicals, and also scavenger enzyme activities significantly increase through the administration orally.