Bulgarian Journal of Agricultural Science
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Effects of food preservative natamycin on liver enzymes and total protein in mus musculus
P. G. Rasgele, F. Kaymak
Abstract: Natamycin is a food preservative of which is used to inhibit yeast and fungi growth on cheese and sausages. In the present study, effects of natamycin on the levels of liver enzymes and total protein were investigated in mice by using serum enzyme activity assay. Natamycin was intraperitoneally injected to female and male mice at 200, 400 and 800 mg/kg for 6, 12 and 24 hours. Blood samples were taken for determination of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, total protein and all of samples were performed by using a spectrophometer. The present results revealed a significant increase in the levels of ALT of female and male mice treated with different concentrations of natamycin when compared with the negative control. Furthermore, natamycin induced a significant decrease in serum LDH and ALP in female and male mice, respectively. In conclusion, natamycin may affect adversely and cause degenerative disorders in liver, and so it may alter levels of enzymes in liver being a vital organ.
Keywords: food preservative; liver enzymes; mice; natamycin; total protein
Date published: 2019-03-25
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