Shanxi aged vinegar (SAV), as a natural functional ingredient, exhibits high antioxidant activities. This study aimed to investigate the protective effects of SAV on ethanol-induced liver injury and elucidate the underlying molecular mechanisms. The results showed that SAV attenuated ethanol-induced hepatotoxicity by restoring cell viability in LO2 cells, relieving the pathological changes in mice livers and reducing elevated liver enzymes. In addition, SAV (2.500 mL/kg b.w.) significantly decreased ethanol-induced reactive oxygen species (ROS) generation, which subsequently inhibited cell apoptosis and malonaldehyde (MDA) levels and reversed depletion of antioxidative defense system in mice livers. Furthermore, SAV ameliorated ethanol-induced oxidative stress and inflammation by down-regulating the expression of cytochrome P450 2E1 (CYP2E1) enzyme and NADPH oxidase. These data suggest that SAV, a health-promoting antioxidant food, exhibits hepatoprotective effects. The hepatoprotective mechanisms of SAV were associated with alleviation of ethanol-induced oxidative stress through inhibiting CYP2E1 enzyme and NADPH oxidase activities.

山西老醋（SAV）是一种天然功能成分，具有很高的抗氧化活性。这项研究旨在调查SAV对乙醇诱导的肝损伤的保护作用，并阐明其潜在的分子机制。结果表明，SAV通过恢复LO2细胞中的细胞生存力，减轻小鼠肝脏的病理变化并减少肝酶升高来减轻乙醇诱导的肝毒性。此外，SAV（2.500 mL / kg bw）显着降低了乙醇诱导的活性氧（ROS）的生成，从而抑制了小鼠肝脏中的细胞凋亡和丙二醛（MDA）水平，并逆转了抗氧化防御系统的耗竭。此外，SAV通过下调细胞色素P450 2E1（CYP2E1）酶和NADPH氧化酶的表达来改善乙醇诱导的氧化应激和炎症。这些数据表明，SAV是一种促进健康的抗氧化剂食品，具有保肝作用。SAV的肝保护机制与通过抑制CYP2E1酶和NADPH氧化酶活性减轻乙醇诱导的氧化应激有关。