Hepatoprotective Effects of Soy Flour (Glycine max (L.) Merr.) Supplementation in Diazinon-Treated Wistar Rats
doi.org/10.26538/tjnpr/v5i2.3
Keywords:
Antioxidant, Agromedicine, Pesticide, Toxicity, Functional foodAbstract
Diazinon is one of the most commonly used insecticides in agriculture that can cause hepatotoxicity through the induction of oxidative stress and apoptotic mechanisms. Isoflavones in soy flour act as antioxidants that prevent lipid peroxidation in liver tissue thus preventing damage to liver tissue. This study will evaluate the hepatoprotective effects of soy flour supplementation as a preventive therapy in diazinon-treated Wistar rats. A total of 30 rats were divided into 5 groups, 6 each (n = 6). Normal control (Kn) and negative control (K(-)) groups were given normal saline, K1, K2, and K3 groups were given soy flour with concentrations of 10%, 15%, and 20% respectively for 28 days. All groups were induced by diazinon 40 mg/kg for 5 days, except Kn. Histopathological examinations of liver, liver function markers [(alanine aminotransferase (ALT), and aspartate aminotransferase (AST)], level of oxidative stress [(malondialdehyde (MDA), and gluthathione (GSH)] were measured at the end of the study. There was a significant decrease (p < 0.05) in the levels of liver biomarker enzymes (MDA, AST, ALT) in K2 and K3 groups compared to K(-). The administration of soy flour in treatment groups (K1, K2 and K3) caused a significant increase in GSH levels (p < 0.05) and a significant reduction in liver’s histopathology score compared to K(-). The biochemical changes are consistent with histopathological observations suggesting significant hepatoprotective potentials. Further research is needed to find the most suitable form of soy flour for consumption that has a similar hepatoprotective effect.
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