Evaluating the Nutritional and Immune-boosting Characteristics of Functional Lepidium sativum Fermented Milk in Male Albino Rats

Abstract

The nutritional and immune-enhancing properties of functional Lepidium sativum fermented milk were studied in the male albino rat model. The effects of the product on daily weight gain (DWG), specific growth rate (SGR%), relative growth rate (RGR), feed conversion ratio (FCR), immunoglobulins (IgG and IgM), lymphocytes, monocytes, eosinophils, basophils, and neutrophils were studied in five experimental groups. Following a 21-day acclimation period, the experiment was conducted for 70 days. The results showed that all sensory properties of the product were comparable to those of the control and showed excellent acceptability with a rating of 90%. Lepidium sativum significantly affected the weight of the rats during the first week. Then, at the end of the experiment, a higher weight gain was observed in the treated groups. The most effective treatment to restore the weight of rats was 3%. SGR%, RGR, and FCR showed the same trend. IgM was significantly improved in all groups except the control (+) and the group treated with Lepidium sativum 1%. In the three groups treated with Lepidium sativum 1, 2 and 3% and Bifidobacterium longum, a gradual significant increase was observed depending on the dose. The highest value was observed in the case of 3% Lepidium sativum with 61.33±4.67. The number of lymphocytes, monocytes, eosinophils, and neutrophils indicated that Lepidium sativum combined with Bifidobacterium longum alleviated immunity dose-dependently. Administration of 3% Lepidium sativum was more effective than 1 and 2% for most parameters, indicating that 3% Lepidium sativum with probiotic fermentation enhanced immunological activity in male albino rats.