Hepatoprotective effect of a novel lactic acid‐fermented garlic extract functional food product against acute liver injury

Lactic acid-fermented garlic extract (LAFGE) has been shown to have hepatoprotective role in liver diseases. This study was conducted to evaluate the efficacy of a new LAFGE-based hepatoprotective functional food product (named D-18-007) formulated with other additive components, including l-arginine, l-ornithine, and the leaf extract of licorice and artichoke. In a rat model of d-galactosamine(GalN)/LPS-induced liver injury, the survival was significantly higher in animals treated with D-18-007 than in animals treated with LAFGE. The hepatic injury was alleviated by either LAFGE or D-18-007, but the overall effect was more significant in D-18-007, as shown by the necrosis, histology, and serum analyses. Also, the decrease in GalN/LPS-induced lipid peroxidation in the liver tissue was more significant in D-18-007 than LAFGE. The decrease in IL-6 protein in the liver was similar between LAFGE and D-18-007. Moreover, we compared the amount of the bile in normal animals and found that D-18-007 has better choleretic activity than LAFGE. Using this acute liver injury model, our results suggest that D-18-007 has an enhanced hepatoprotective effect in acute liver injury compared with LAFGE alone.