Hepatoprotective effect of functional biscuits enriched with spirulina

Area of Science:

• Nutritional Science
• Toxicology
• Food Science

Background:

• Hepatotoxicity, or liver damage, is exacerbated by increased exposure to xenobiotics.
• Spirulina (SP) is a nutrient-rich algae with anti-inflammatory and antioxidant properties.
• Developing functional foods like spirulina biscuits may offer a dietary approach to liver protection.

Purpose of the Study:

• To investigate the hepatoprotective effects of functional biscuits made with spirulina powder (SP).
• To evaluate the impact of replacing wheat flour with 5%, 10%, and 15% SP on biscuit composition, quality, and liver protection.

Main Methods:

• Chemical composition, amino acid profiles, baking quality, and sensory attributes of spirulina biscuits were analyzed.
• The hepatoprotective efficacy of spirulina biscuits against thioacetamide (TAA)-induced hepatotoxicity was assessed in male albino rats.
• Biochemical markers, oxidative stress indicators, and inflammatory cytokines in the liver were measured.

Main Results:

• Incorporating SP significantly increased protein, ash, and fat content in biscuits, with notable improvements in amino acid profiles.
• Biscuit diameter and spread increased, while thickness decreased with higher SP levels; darker coloration was observed.
• Sensory evaluation indicated acceptability of biscuits with up to 10% SP.
• Spirulina biscuits significantly reduced liver injury markers, oxidative stress, and inflammatory cytokines in TAA-treated rats.

Conclusions:

• Spirulina biscuits demonstrate significant hepatoprotective effects against TAA-induced liver damage.
• The study validates the potential of spirulina-enriched functional foods as a dietary strategy for liver health.
• Biochemical, metabolomic, and pathological findings confirm the hepato-protective properties of spirulina biscuits.