Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats
The present study aimed to produce function yoghurt drink fortified with different types of herbal extracts (Ginger, Amla, Curcuma) and assess its therapeutic effect in hepatitis rats. The rats were randomly divided into two main groups. The first group were control (-) (6 rats) was fed on a standar...
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2020-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_83163_7d1797fe24df0b863cb6b2e98ba33fa2.pdf |
| _version_ | 1797269785584599040 |
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| author | M Al-Soud O Elbatawy A Abdel Fattah Safaa Gohari W El-Dsouky |
| author_facet | M Al-Soud O Elbatawy A Abdel Fattah Safaa Gohari W El-Dsouky |
| author_sort | M Al-Soud |
| collection | DOAJ |
| description | The present study aimed to produce function yoghurt drink fortified with different types of herbal extracts (Ginger, Amla, Curcuma) and assess its therapeutic effect in hepatitis rats. The rats were randomly divided into two main groups. The first group were control (-) (6 rats) was fed on a standard diet, while the second group (30 rats) were fed on standard diet and injected it by CCl4 "for two weeks" to induce chronic damage in the liver (hepatitis) then divided into five groups (6 rats each group), then treated by plain drinking yoghurt and different herbal drinking yoghurt fortified with different types of herbs extract. Different Biological attributes were determined. The antioxidant activity, total phenolic content and chemical properties were evaluated in herbal extracts and yoghurt product and their hepatoprotective effect of each alone evaluated in albino rats against carbon tetrachloride (CCL4) induced liver injury. The hepatoprotective activity was assessed using various biochemical parameters and histopathological studies. The results indicated that functional flavoured drinking yoghurt containing herbal extract exhibited no significant differences were observed in total solids, fat, protein, ash, and lactose content them control samples. Drinking yoghurt fortified with Curcuma exhibited highest content of antioxidant activity and total phenolic content among all treatments. Also, rats fed on diet supplemented with drinking yoghurt fortified with Curcuma for 28 days showed higher potential hepatoprotective effects compared to liver injury control group (IC). The rats succeeded to restore the biochemical parameters and improved the histological alteration of the liver. This improvement was pronounced partly in the group received drinking yoghurt fortified with Ginger and Amla herbal extracts while, the group received drinking yoghurt fortified with Curcuma herbal extract were improved totally. It could be concluded that drinking yoghurt fortified with different herbal extract especially Curcuma can be used as ingredients in functional foods for people suffering from liver diseases. |
| first_indexed | 2024-03-07T14:18:11Z |
| format | Article |
| id | doaj.art-22ee874298a94a5cb1a8ac1068ae7ab8 |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:53:54Z |
| publishDate | 2020-03-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-22ee874298a94a5cb1a8ac1068ae7ab82024-03-07T17:38:05ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852020-03-0128121722810.21608/ajs.2020.24394.117283163Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis ratsM Al-Soud0O Elbatawy1A Abdel Fattah2Safaa Gohari3W El-Dsouky4Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra Khaima, Cairo, EgyptDept. of Food Sci., Fac. Agric., Ain Shams Univ.Food Science and Nutrition Department Faculty of Science Taif University Taif, Saudi ArabiaHome Economic Department, Faculty of Specific Education, Ain Shams UniversityDepartment of Dairy Science and Technology, Faculty of Agriculture, Al-Azhar UniversityThe present study aimed to produce function yoghurt drink fortified with different types of herbal extracts (Ginger, Amla, Curcuma) and assess its therapeutic effect in hepatitis rats. The rats were randomly divided into two main groups. The first group were control (-) (6 rats) was fed on a standard diet, while the second group (30 rats) were fed on standard diet and injected it by CCl4 "for two weeks" to induce chronic damage in the liver (hepatitis) then divided into five groups (6 rats each group), then treated by plain drinking yoghurt and different herbal drinking yoghurt fortified with different types of herbs extract. Different Biological attributes were determined. The antioxidant activity, total phenolic content and chemical properties were evaluated in herbal extracts and yoghurt product and their hepatoprotective effect of each alone evaluated in albino rats against carbon tetrachloride (CCL4) induced liver injury. The hepatoprotective activity was assessed using various biochemical parameters and histopathological studies. The results indicated that functional flavoured drinking yoghurt containing herbal extract exhibited no significant differences were observed in total solids, fat, protein, ash, and lactose content them control samples. Drinking yoghurt fortified with Curcuma exhibited highest content of antioxidant activity and total phenolic content among all treatments. Also, rats fed on diet supplemented with drinking yoghurt fortified with Curcuma for 28 days showed higher potential hepatoprotective effects compared to liver injury control group (IC). The rats succeeded to restore the biochemical parameters and improved the histological alteration of the liver. This improvement was pronounced partly in the group received drinking yoghurt fortified with Ginger and Amla herbal extracts while, the group received drinking yoghurt fortified with Curcuma herbal extract were improved totally. It could be concluded that drinking yoghurt fortified with different herbal extract especially Curcuma can be used as ingredients in functional foods for people suffering from liver diseases.https://ajs.journals.ekb.eg/article_83163_7d1797fe24df0b863cb6b2e98ba33fa2.pdfhepatitisccl4herbsinflammatory cellsyogurt drink fortified with herb extract |
| spellingShingle | M Al-Soud O Elbatawy A Abdel Fattah Safaa Gohari W El-Dsouky Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats Arab Universities Journal of Agricultural Sciences hepatitis ccl4 herbs inflammatory cells yogurt drink fortified with herb extract |
| title | Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats |
| title_full | Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats |
| title_fullStr | Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats |
| title_full_unstemmed | Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats |
| title_short | Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats |
| title_sort | production of function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats |
| topic | hepatitis ccl4 herbs inflammatory cells yogurt drink fortified with herb extract |
| url | https://ajs.journals.ekb.eg/article_83163_7d1797fe24df0b863cb6b2e98ba33fa2.pdf |
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