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Original Article | Open Access

The protective effects of aloenin against oxidative stress in HepG2 cells and acute liver injury in mice

Yuezhu Zhaoa, Yilun Wangb( ), Yang Yua( )
Liaoning Technical Innovation Center for Meat Processing and Quality and Safety Control, Jinzhou Medical University, Jinzhou 121001, China
College of Food Science, Northeast Agricultural University, Harbin 150030, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• Aloenin restores D-gal-induced oxidative stress model of HepG2 cells.

• Aloenin provides better defense against CCl4-induced oxidative stress damage in the liver.

• Aloenin activates cellular Keap1/Nrf2/HO-1 signaling pathway.

• Aloenin is expected to be developed as a functional nutrient.

Abstract

The antioxidant effects alonenin, the main active ingredient of Aloe vera were investigated in vitro and in vivo. Aloenin increased the survival rate of oxidatively damaged cells and reduced cellular malondialdehyde production. It also increased cellular superoxide dismutase, catalase, and glutathione peroxidase (GPx) enzyme activities. An acute liver injury mouse model was constructed using CCl4, and aloenin downregulated the liver index, enhanced the total antioxidant capacity of liver tissue, and alleviated oxidative stress injury. In addition, aloenin upregulated the expression of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1), and glutamate-cysteine ligase catalytic subunit genes and proteins, and reduced the expression of kelch-like eCH-associated protein 1 (Keap1) genes and proteins in mouse liver tissues. Overall, aloenin showed protective effects against oxidative stress in HepG2 cells and liver injury in mice. This may be related to the activation of the Keap1/Nrf2/HO-1 and phosphatidylinositol 3-kinase/protein kinase B signaling pathways.

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Food Science and Human Wellness
Article number: 9250746

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Cite this article:
Zhao Y, Wang Y, Yu Y. The protective effects of aloenin against oxidative stress in HepG2 cells and acute liver injury in mice. Food Science and Human Wellness, 2026, 15(9): 9250746. https://doi.org/10.26599/FSHW.2025.9250746

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Received: 18 December 2024
Revised: 07 February 2025
Accepted: 17 July 2025
Published: 26 October 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).