Protective Effects of a Red Orange and Lemon Extract (RLE) on the Hepatotoxicity Induced by Ochratoxin A in Rats

Area of Science:

• Food Science
• Toxicology
• Nutraceuticals

Background:

• Ochratoxin A (OTA) is a prevalent mycotoxin in food and feed, posing risks to human and animal health.
• OTA induces significant oxidative stress and liver damage.
• Dietary antioxidants show potential for mitigating OTA toxicity.

Purpose of the Study:

• To evaluate the protective effects of a red orange and lemon extract (RLE) against OTA-induced liver injury in a rat model.
• To assess RLE's impact on hepatic function and oxidative balance.
• To investigate RLE's potential as a nutraceutical intervention.

Main Methods:

• Sprague-Dawley rats were administered OTA (0.5 mg/kg b.w.) and RLE (90 mg/kg b.w.) orally for 14 days.
• Hepatic function was assessed via serum ALT, AST, and ALP levels.
• Liver histology examined for signs of damage, inflammation, steatosis, and necrosis.
• Oxidative balance and antioxidant enzyme activity were analyzed.

Main Results:

• OTA administration alone caused biochemical alterations and disrupted redox balance in the liver.
• RLE treatment significantly decreased serum ALT, AST, and ALP levels.
• RLE mitigated OTA-induced lymphoplasmacytic inflammation, steatosis, and necrosis in liver tissues.
• RLE administration improved antioxidant enzyme activity.

Conclusions:

• Red orange and lemon extract (RLE) demonstrates significant hepatoprotective effects against Ochratoxin A (OTA) toxicity.
• RLE alleviates oxidative stress and reduces liver damage markers.
• The findings suggest RLE has potential applications in the nutraceutical industry for managing mycotoxin-related health issues.