Effect of yogurt on fluoride induced toxicity of plasma markers of kidney in rabbits

Abstract

Fluoride (F) is one of the major chemical substances that damage the renal tissue prevention tubular reabsorption, increasing the excretion of sodium (Na+) and chloride (cl-), and enhancing creatinine (Cr), uric acid (UA), blood urea nitrogen (BUN) and potassium (K+) level. Results revealed that on 16th day in groups B, D, E and G, Cr. values were significantly (P˂0.05) increased on 31st day in group-F, Cr. value was significantly (P˂0.05) decreased, whereas, in groups-B, D, E and G, Cr. values were significantly increased (P˂0.05). On 16th and 31st day, in yogurt-treated groups i.e.- C and F, UA values were significantly (P˂0.05) decreased, whereas, in groups B, D, E and G, UA values were significantly (P˂0.05) increased. On 16th and 31st day, in groups-B, D, E and G BUN level was significantly (P˂0.05) increased. On 16th and 31st day in groups-B and E, Na+ level was significantly (P˂0.05) decreased. Whereas, in groups C, D, F and G, Na+ level was significantly (P˂0.05) increased. Likewise, on 16th and 31st day, in groups-B, D, E and G, K+ level was significantly (P˂0.05) increased. On 16th day in groups-B and E, cl- level was significantly (P˂0.05) decreased. While, in groups- F and G cl- level was significantly (P˂0.05) increased. On 31st in groups-B & E, cl- level was significantly (P˂0.05) decreased. While, in groups-C, D, F and G, cl- levels was significantly (P˂0.05) increased. It has been concluded that increased levels of sCr, UA, BUN, K+ and reduced levels of Na+ and cl- were observed in all fluoride treated groups. Yogurt-treated groups showed decreased levels of Cr, UA, BUN and K+ and increased levels of Na+ and Cl- in experimental rabbits