Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats

Abstract

Lead is considered a potential hazard for human and animal health. The present study was performed to evaluate chemical composition and mineral content of Spirulina platensis and Kareish cheese replace on hepatic and renal damage induced by chronic lead toxicity in Rats. Thirty adult female rats were randomly divided into five main groups (6 per each group). The G1 was kept as control (untreated group), G2 is lead intoxicated rats (2 g/L lead acetate in drinking water), G3 rats fed on Spirulina (0.3%) of diet plus lead acetate (2 g/L water), G4 rats fed on Kareish cheese plus 2 g/L lead acetate in drinking water and G5 rats fed on both Kareish cheese with Spirulina (0.3%) plus 2 g/L water lead acetate. Kareish cheese has high nutritive value due to its high content of protein, ash, minerals (calcium, phosphorous) and vitamins. Also Spirulina platensis have nutrition value of protein, fiber, fat and minerals. Results showed that lead acetate increased the activities of AST, ALT, urea and creatinine, and decreased the contents of glutathione in liver compared to control. Also, revealed marked elevation in liver function markers and toxic renal metabolites in lead intoxicated rats as well as severe hepatic and renal alterations with increased lead tissue content in these organs. The sole replace of Spirulina and kareish or their combination were markedly improved both hepatic and renal functions, reduced their lead content and markedly ameliorated the hepatic and renal pathology induced by lead intoxication.