In-Vivo Anti-anaemic Effects of Bioactive Compounds Prepared from Chicken Liver Using Biotechnological Tools

Abstract

Over the last five decades, there has been rapid growth in the production of poultry livestock, processing, marketing and consumption globally. This work investigates on the usage of biotechnological tools such as fermentation and enzymatic hydrolysis to prepare hydrolysates from the poultry processing industry by-product, i.e. chicken liver. Fermentatively (FCLH) and enzymatically (ECLH) prepared chicken liver hydrolysates (CLHs) were evaluated for their ability to alleviate ill effects of anaemia induced in mice models. The iron content (mg/100 g) of FCLH and ECLH was 16.21 and 17.35, respectively. The blood haemoglobin content (15.47 ± 0.43 g/dL) of animals reduced by 50.79 ± 2.78%, upon induction of anaemia apart from ~ 11% weight loss (p 80 to 95% of the levels before induction of anaemia (p < 0.05), as compared to haemoglobin deficient conditions in iron free diet fed group. Oral feeding of CLHs, apart from restoring the haemoglobin content and the lost weight, also improved the antioxidative status of the serum significantly (p < 0.05). Overall, this study clearly demonstrates the ability of CLHs (FCLH or ECLH) to alleviate the effects of cyclophosphamide induced anaemia. This is the first report of alleviation of iron deficiency anaemia by CLHs and suggests the potential of CLHs as a nutraceutical.