The Role of  Lactobacillus Casei  and Lactobacillus Acidophilus to Decrease the Harmful Biological Effect of Acrylamide

J. Mohammed Al-Jubory, Mohammed; M. Thalij, Karkaz; A. Jasim, Mohammed; S. Badawy, Amin

	The Role of Lactobacillus Casei and Lactobacillus Acidophilus to Decrease the Harmful Biological Effect of Acrylamide
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 15, Issue 4, 2015, Pages 167-176
Authors
Mohammed J. Mohammed Al-Jubory; Karkaz M. Thalij; Mohammed A. Jasim; Amin S. Badawy
Abstract
The study was conducted in the laboratories of the Food Science Department, College of Agriculture, Tikrit University, in order to determine the effect of oral administration with 10 and 20 mg/kg from Acrylamide with drinking water on growth and biochemical parameters in laboratory rats after 21 days. The results showed when adding the Acrylamide at 10 and 20 mg/kg with drinking water caused in significant reduction (P<0.05) in the body weight at (– 5.17 , - 9.53) g , total protein, albumin, and globulin of animals with increasing the concentration of Acrylamide, (4.92 , 4.58) (3.22 , 2.98) (1.70 , 1.60) g / dl respectivly. While the values of uric acid, creatinine and urea was increased at (2.66 , 3.01) (1.33 , 2.98) (31 , 36) mg /dl. respectily, further the activity of enzyme ALP, ALT and AST were significantly increased with increased of Acrylamide concentrations (34 , 46) (47 , 60) (157 , 174) UI/L. It also found that the addition of Acrylamide led to increased the total counts of pathogenic bacteria and decreased the total counts of lactic acid bacteria in animals intestinal. The addition of two types of lactic acid bacteria Lb. casei and Lb. acidophilus led to decreasing the negative effect of Acrylamide on the values of all the parameters determined.
Keywords
Acrylamide; Lactic acid bacteria; Biochemical And Enzymes Parameters

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