Effects of Food Preservative Natamycin on Liver Enzymes and Total Protein in Mus musculus

1 Duzce University, Beekeeping Research Development and Application Center, TR - 81620 Duzce, Turkey
2 Trakya University, Faculty of Science and Letters, Department of Biology, TR - 22030 Edirne, Turkey


RASGELE, P.G. and F. KAYMAK, 2013. Effects of food preservative natamycin on liver enzymes and total protein in mus musculus. Bulg. J. Agric. Sci., 19: 298-302


Natamycin is a food preservative of which is used to inhibit yeast and fungi growth on cheese and sausages. In the present study, effects of natamycin on the levels of liver enzymes and total protein were investigated in mice by using serum enzyme activity assay. Natamycin was intraperitoneally injected to female and male mice at 200, 400and 800 mg/kg for 6, 12 and 24 hours. Blood samples were taken for determination of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, total protein and all of samples were performed by using a spectrophometer. The present results revealed a significant increase in the levels of ALT of female and male mice treated with different concentrations of natamycin when compared with the negative control. Furthermore, natamycin induced a significant decrease in serum LDH and AL P in female and male mice, respectively. In conclusion, natamycin may affect adversely and cause degenerative disorders in liver, and so it may alter levels of enzymes in liver being a vital organ.

Key words: food preservative, liver enzymes, mice, natamycin, total protein
Abbreviations: AL T - alanine aminotransferase; AL P - alkaline phosphatase; AS T - aspartate aminotransferase; LDH - lactate dehydrogenase

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