Oxidative stress is one of common cause of fatty changes in the liver. Antioxidant capacity was confirmed in various vegetables including black radish (Raphanus sativus L. var niger). Fermentation of vegetables using Lactobacillus plantarum has been known to generate bioactive components. This study was conducted to determine if fermented black radish (FBR) ameliorates oxidative liver injury induced by CCl4 in rats. To accomplish this, FBR (250 and 500 mg/ kg) was orally administered to rats for 7 consecutive days, single CCl4 (1.5 mL/kg) treatment or no treatment orally. Serum chemistry at 24 hours after CCl4 injury showed that FBR (500 mg/kg) significantly reduced the level of both alanine aminotransferase and aspartate aminotransferase in CCl4 exposed rats. Moreover, FBR treatment significantly increased radical-scavenging effects in livers with the reduction of lipid peroxidation in CCl4 exposed rats. Histopathologic findings including Kupffer cell activation in the liver of each group matched those of serum chemistry. Collectively, black radish, through fermentation, exerts hepatoprotective capacity in CCl4 induced liver injury in rats through anti-oxidation.

INTRODUCTION
 MATERIALS AND METHODS
  Animals
  Fermentation of black radish
  Total phenolic content
  DPPH radical scavenging activity
  Experimental groups
  CCl4 -induced hepatotoxicity
  Histopathological examination
  Serum chemistry
  Measurement of liver superoxide dismutase and catalase activities
  Measurement of lipid peroxidation in the liver
  Immunohistochemistry
  Statistical analysis
 RESULTS
  Black radish fermentation
  Serum chemistry
  FBR ameliorates the down-regulation of radical-scavenging enzymes
  Histopathology
  FBR reduces lipid peroxidation
  FBR reduces Kupffer cells/macrophages activation
 DISCUSSION
 ACKNOWLEDGEMENTS
 REFERENCES

• Jeongtae Kim(College of Veterinary Medicine, Jeju National University)
• Meejung Ahn(College of Veterinary Medicine, Jeju National University)
• Seong-Eun Kim(Kolmar BNH, Food science R&D)
• Hak Sung Lee(Kolmar BNH, Food science R&D)
• Hyun Kyu Kim(Kolmar BNH, Food science R&D)
• Gi Ok Kim(Jeju Biodiversity Research Institute, Jeju Technopark)
• Taekyun Shin(College of Veterinary Medicine, Jeju National University) Corresponding Author