Ussurian pear extract alleviates acute alcoholic liver injury by enhancing alcohol metabolism and suppressing hepatic oxidative stress and inflammation in rats

Abstract

Acute alcoholic liver injury (AALI) is liver damage caused by excessive short-term alcohol intake and is a key manifestation of acute alcohol intoxication. The Ussurian pear (Pyrus ussuriensis) is a commonly consumed fruit believed to help alleviate the alcohol-related physical burden in Asian areas. In this study, we investigated the effects of the ethanol extract of Ussurian pear (EUP) on the regulation of ethanol-metabolizing enzymes and antioxidative capacity in ethanol-treated HepG2 cells, as well as its anti-inflammatory activity in LPS-stimulated rat peritoneal macrophages. Additionally, the effects of EUP on ethanol metabolism and its ability to inhibit oxidative stress and inflammation were also evaluated in rats with acute alcohol intoxication. In HepG2 cells, EUP treatment decreased ethanol-induced cytotoxicity, upregulated ADH and ALDH activities, and suppressed CYP2E1 expression. EUP also decreased MDA levels, increased SOD activity, and upregulated Nrf2 and HO-1 expression. In rat peritoneal macrophages, EUP treatment decreased the production of NO and pro-inflammatory cytokines (TNF-α and IL-6) by inhibiting the phosphorylation of NF-κB and ERK, JNK, and p38 MAPKs. In rats with acute alcohol intoxication, EUP administration lowered serum levels of ethanol and acetaldehyde, AST, and ALT, elevated ADH and ALDH activities, and suppressed CYP2E1 expression in liver tissues. Additionally, EUP reduced MDA levels, increased SOD activity and total antioxidant capacity, and modulated the KEAP1/Nrf2/HO-1, NF-κB, and MAPK pathways in liver tissues. These findings suggest that EUP enhances ethanol metabolism and exerts antioxidant and anti-inflammatory effects, indicating its potential as a functional food ingredient for ethanol detoxification and liver protection.