Effect of Soft Cheese in Reducing of Lipid Profile and Liver Enzymes for Rats with Fat Disorder
Keywords:soft cheese, probiotics, Nigella sativa L, lipid profile, liver enzymes, hyperlipidemia
Aim: This study was designed to determine the impact of soft cheese upon total cholesterol (TC),
triglycerides (TG), low-density lipoprotein cholesterol (LDL), high-density lipoprotein cholesterol (HDL),
very low-density lipoprotein cholesterol (VLDL) and the efficacy of liver enzymes AST, ALT, and ALP in
hyperlipidemia experimental Sprague-Dawley rats. Materials & Methodology: Rats were divided into five
groups (six rats each), healthy control group, hyperlipidemia control group, and three hyperlipidemia groups
were fed on regular soft cheese (T1), cheese supplementation with probiotics (T2), and cheese supported
with Nigella sativa L (T3). Following 28 days, Result: the results revealed a significant decrease (p<0.05) in
total cholesterol in groups of rats that were feeding on chees T1, T2 and T3 (179.83, 138.71 and 135.06 mg/
dl, respectively) compared to hyperlipidemia control group (250.98 mg/dl), T1, T2 and T3 groups showed a
significant decrease in LDL levels (153.45, 104.39, 97.47 mg/dl respectively) compared to hyperlipidemia
control groups (246 mg/dl). However, an increase of HDL levels were noticed in the same groups in contrast,
T3 group revealed significantly decreased in the liver enzymes(28.45, 67.29, 98.16 IU/L) of ALT, AST and
ALP respectively compared to hyperlipidemia control group (41.27, 88.35, 108.72)IU/L respectively.
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