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.
Highlights
Reactive oxygen species (ROS) have been implicated in more than 100 diseases [1]
In Nigeria, it is produced by curdling fresh hot soymilk with CaCl2, MgSO4 alum, or steep water [10,11,12]
The results revealed that the steep water coagulated tofu significantly recorded high total phenols (15.0 ± 2.24%), followed by the alum-coagulated tofu (13.0 ± 2.08), and the calcium salt coagulated tofu appeared significantly higher in free radical scavenging activities of the free soluble phenol (65.5 ± 4.67%)
Summary
Reactive oxygen species (ROS) have been implicated in more than 100 diseases [1]. Foods (tubers, grains, fruits, and vegetables) provide a wide variety of ROS-scavenging antioxidants such as phytochemical and antioxidant vitamins [2, 3]. The increased consumption of fruits and vegetables, containing high levels of phytochemicals, has been recommended to prevent or reduce oxidative stress in the human body [2,3,4]. Soymilk and tofu consumption is increasing in Nigeria due to animal diseases such as mad cow disease, global shortage of animal protein, strong demand for healthy (cholesterolfree and low in saturated fat) and religious halal food, and economic reasons [7]. Known as soybean curd, is a soft cheese-like food made by curdling fresh hot soymilk with a coagulant [9]. Tofu is rich in proteins; low in saturated fats; higher in polyunsaturated fatty acids; cholesterol-free; and a good source of β-vitamin, minerals, isoflavones, and antioxidants (carotenoids, vitamins C and E, phenolic and thiol (SH) compounds, and essential amino acids) [8, 12]. This research is designed to evaluate its polyphenol distribution and the antioxidant properties in tofu produced using different coagulants, and to compare its hepatoprotective properties on acetaminophen-induced toxicity in rat’s liver
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
