Effect of processed cheese supplemented with spirulina against carbon tetrachloride (CCl4)-induced liver damage and nephrotoxicity in rats

Document Type : Original Article

Authors

1 Nutrition and Food Science, Home Economic Dept., Faculty of Specific Education, Ain Shams University, Egypt

2 Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

3 Food Technology Research Institute, Agriculture Research Center, Giza

Abstract

The present study was performed to evaluate the possible effect of processed cheese supplemented with spirulina against carbon tetrachloride (CCl4)-induced liver damage in rats. Thirty-six of Albino rats were randomly divided into six experimental groups.The first group control (ve-) consists of 6 rats fed on standard diet for 8 weeks. The second group (injected rats) consists of 30 rats injected with Carbon tetrachlorideCCl4 in paraffin oil (50%v/v) at the level of 2 ml/kg of body weight twice per week by subcutaneous injection for two weeks and then divided into five subgroups of six rats each and fed different proportions of spirulina powder added to processed cheese for 8 weeks. These were divided into control (ve +) group fed only the standard diet, processed cheese only; processed cheese with spirulina powder (2%) group; processed cheese with spirulina powder (4%) group and processed cheese with spirulina powder (6%) group.
The current results showed significant decrease (p ≤ 0.05) in the levels of the biochemical parameters of liver and kidney functions and there was a significant reduction in lipid profile. The histopathological investigation of liver and kidney in rats injected with CCl4 and fed on processed cheese supplemented with spirulina had been improved than control (ve+) group.

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