Protective effects of ellagic acid on ethanol-induced toxicity in hepatic HepG2 cells

Abstract

Ellagic acid (EA) is a phenolic compound found in fruits and nuts, including raspberries, strawberries, grapes and walnuts. In the present study, we examined the hepatoprotective effects of ellagic acid from the Korean raspberry (Rubus coreanus Miq.) compared to alcohol-induced toxicity in vitro. Ethanol-induced HepG2 cells were treated with EA at three concentrations (1, 10 and 100 mu M), and then the protective effects of EA were evaluated through the regulation of NO, TGF-beta 1 and SR-B1 production. In response to the exposure of ethanol, the productions of NO, TGF-beta 1 and SR-B1 were increased and EA pretreatment significantly recovered NO release and TGF-beta 1 expression at the baseline level except for SR-B1 protein. EA at 1001 mu M more increased SR-B1 expression in ethanol treated cells whereas there is no changed without ethanol. Elevated SR-B1 expression seems to be positive effects on the regulation of cholesterol efflux and atherosclerosis. These findings suggest that EA from R. coreanus could be beneficial for the alleviation of alcohol-induced hepatotoxicity.