Rats with Lead Toxicity: The Impact of Fermented Milk Enhanced with some Prebiotic Sources on Biological and Biochemical Indicators

Document Type : Original research articles

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Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt

Abstract

Changes in the gut's microbiota can influence pathways linked to metabolic risk factors for illness. So, the current study aims to investigate the effects of fermented milk with prebiotic supplementation on the treatment of changes to biological and biochemical parameters in rats treated with lead acetate. Forty-eight male albino rats weighing 110±10g were split into two main groups. The first group was used as a negative control, and the second group was given 1 g/L lead acetate in their drinking water for thirty days to make them toxic to lead. The second group was then split into seven subgroups. One was kept as the positive control group. The other six (G3, G4, G5, G6, G7, G8) were given fermented milk with different kinds of prebiotics (5% honey, 1% garlic, 1% ginseng, 1% cod liver oil, 1% chicory, and a 1% prebiotic mixture). We determined the biochemical and biological parameters of the tested groups. Using lead to treat the animals decreased their body weight, feed intake, feed efficiency ratio, hemoglobin, serum iron, and HDL-c. In contrast, their relative organ weight, liver enzymes, kidney functions, and lipid profile increased. Histopathological examination of liver and kidney tissues supported the biochemical results. Supplementation with prebiotics containing fermented milk helped alleviate toxic rats' biological and biochemical abnormalities. In conclusion, fermented milk containing prebiotic sources or their mixture may reduce the risk factor of lead toxicity

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