Effects of Fermented Soybeans in Reducing Paracetamol-Induced Liver Toxicity in Rats: A Dual Strain Study
DOI:
https://doi.org/10.63147/krjs.v5i2.270Keywords:
Paracetamol, liver toxicity, fermented soybeans, Lactobacillus plantarum, liver enzymesAbstract
The impact of fermented soybeans was assessed in rats’ livers intoxicated with paracetamol. Food-derived protein and peptide hydrolysates can provide benefits that extend beyond their basic nutritional value, offering functional properties that may enhance health and well-being. The current research investigates the potential of Lactobacillus plantarum and Bifidobacterium longum fermented soybeans against paracetamol-induced liver toxicity in rats. Liver toxicity is caused by an overdose of paracetamol for seven days, followed by a 28-day intervention. The results revealed that both fermented soybean types by probiotic fermentation cause a significant reduction in the liver toxicity group. The most significant results were shown in the LFSM group. The values of liver enzymes AST, ALT, ALP, and bilirubin in the liver toxicity group were increased to 276.47±11.41 IU/L, 128.92±3.94 IU/L, 453.03±6.61 IU/L, and 3.04±0.15 mg/dl, respectively. Levels of AST, ALT, ALP and bilirubin were reduced to 214.92±15.95 IU/L, 89.34±5.93 IU/L, 380.99±23.10 IU/L, 2.04±0.06 mg/dl, respectively, in the group supplemented with LFSM. The hematological parameters also improved in supplementation groups. The antioxidant capacity showed reduced value in the liver toxicity group, while the value improved after treatment. This research indicates that soybeans fermented with Lactobacillus plantarum provide better protection against liver damage caused by drugs.
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