Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats. (28th February 2013)

• Record Type: Journal Article
• Authors: Yakubu, Ndatsu; Oboh, Ganiyu; Olalekan, Amuzat Aliyu
• Other Names: Monteiro Gabriel A. Academic Editor.
• Is Part Of: Biotechnology research international. Volume 2013(2013)
• Publication Date: 2013-02-28
• Subjects: Biotechnology -- Periodicals; Biotechnology; Biotechnology; Periodicals; 660.6
• DOI: 10.1155/2013/230142
• Languages: English
• ISSNs: 2090-3138

Abstract

Abstract : The antioxidant and hepatoprotective properties of tofu using acetaminophen to induce liver damage in albino rats were evaluated. Tofus were prepared using calcium chloride, alum, and steep water as coagulants. The polyphenols of tofu were extracted and their antioxidant properties were determined. The weight gain and feed intake of the rats were measured. The analysis of serum alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH) activities and the concentrations of albumin, total protein, cholesterol, and bilirubin were analyzed. The result reveals that the antioxidant property of both soluble and bound polyphenolic extracts was significantly higher in all tofus, but the steep water coagulated tofu was recorded higher. Rats fed with various tofus and acetaminophen had their serum ALP, ALT, AST, and LDH activities; total cholesterol; and bilirubin levels significantly (P < 0.05 ) reduced, and total protein and albumin concentrations increased when compared with basal diet and acetaminophen administered group. Therefore, all tofus curdled with various coagulants could be used to prevent liver damage caused by oxidative stress.