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.

키위와 무를 첨가하여 42에서 72시간동안 발효시킨 검정콩 청국장의 pH, 총산, 환원당, 질소화합물 및 무기질 함량을 조사하였다. 검정콩 청국장의 발효중 pH는 증가하였고, 총산은 감소하였으며, 키위를 첨가한 검정콩 청국장을 제외한 시료구 모두 24시간 이후로 급격한 변화를 나타내었다. 환원당은 24시간을 전후하여 증가하다가 감소하였고, 검정콩 청국장은 가장 함량이 많았으며, 나머지 청국장은 비슷하였다. 아미노태 질소는 발효 24시간 이후부터