Effect of home made camel milk yoghurt supplemented with fig and honey bee in rats with induced steatohepatitis

Abstract EN

Currently there are no camel milk derived products, such as yoghurt or cheese, available in supermarkets.

Furthermore, the presence of bioactive substances in camel milk has been reported to have useful effects.

Therefore, the aim of the work was to evaluate the effect of home made yoghurt produced from camel milk and supplemented with fig and honey bee against steatohepatitis induced in male albino rats fed on methionine choline deficient diet (MCDD).

Forty seven rats were divided into two main groups, the first main group (n=7 rats), negative control, was fed on basal diet.

The second main group (n=40 rats) were fed on basal diet with methionine-choline deficient diet to induce steatohepatitis.

Five rats from the 2nd main group were sacrificed after one week and five weeks of feeding the MCDD to ensure the occurrence of steatohepatitis.

Rats (n=35 rats) with steatohepatitis were divided equally into five subgroups as follows: Subgroup (1) served as positive control and was fed on MCDD.

Subgroup (2) was fed on a MCDD supplemented with camel milk yoghurt at the level of 30% .

Subgroup 3, 4 and 5 were fed on a MCDD supplemented with 30% camel milk yoghurt containing fig, and honey bee respectively.

After 8 weeks, blood samples were collected from rats then centrifuged to obtain serum for biochemical analysis.

Histopathological examinations of liver sections were also examined.

The sensory evaluation results revealed that, orange juice added to yoghurt camel milk that containing fig and honey bee significantly (P<0.05) increased the general acceptability of the samples compared to yoghurt produced from camel milk only.

The biochemical results pointed out that, yoghurt produced from camel milk and supplemented with fig and honey bee have demonstrated significant (P<0.05) decrease in liver enzymes (ALT, AST and ALP), lipid profile (TC, TG, LDL-c, VLDL-c), TG in liver tissue and MAD level however, the value of total protein, albumin, globulin parameters, HDL-c, GSH and SOD were significantly (P<0.05) increased in rats with steatohepatitis compared to the positive control group.

Furthermore, yoghurt camel milk supplemented with fig and honey bee, protect against steatosis induced pathological changes in rats' liver.

In conclusion, yoghurt prepared from camel milk and supplemented with 30% of fig or honey or their combinations at ratio of (1: 1) may play a great role as a protective food to control steatohepatitis.

Key words: steatohepatitis, liver functions, rats, histopathology, camel milk, fig, honey.