Preventive effects of yogurt fortified with purple roselle extract against cardiotoxicity in rats exposed with 2,3,7,8-tetrachlorodibenzo-p-dioxin

Abstract

Dioxin is one of the environment's persistent organic pollutants that harm animal and human health. Prolonged exposure to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) can disrupt normal organ function including heart. Yogurt is known to have antioxidant properties, and fortification natural plant-based antioxidant purple roselle (Hibiscus sabdariffa L) extract into yogurt can improve the antioxidant potential. The purpose of this study was to determine the preventive effects of yogurt fortified with purple roselle on dioxin exposure rats (Rattus norvegicus) based on the levels of Malondialdehyde (MDA) and histopathological of the heart. This experimental study used a completely randomized design (CRD). A total of 30 male Wistar rats were divided into five groups (Negative Control, Positive Control, Treatment groups T1, T2, and T3), a dose of 200 ng.kg -1 BW TCDD and 1 mL of roselle yogurt 0.5%, 1.0%, and 1.5% were given orally for 12 days. MDA levels were analyzed using the Thiobarbituric Acid (TBA) assay and histopathology of the heart using the Haematoxylin Eosin (HE) staining method. Statistical analysis used one-way Analysis of Variance (ANOVA). Histopathology changes were analyzed descriptively. The results showed that TCDD exposure induced oxidative stress in heart tissue, and yogurt roselle has the potential to prevent an increase of MDA levels significantly (p<0.05). Furthermore, TCDD can cause histopathological alterations, such as necrosis and hemorrhage, and yogurt roselle was proven to prevent cardiotoxicity due to TCDD exposure.

Preventive Effect of Antioxidant From Purple Rosella Yoghurt on Duodenum and Colon Histopathology of Rattus norvegicus Exposed to Rhodamine B And Saccharin

“…The purple roselle (Hibiscus sabdariffa L.) used in making yoghurt is obtained from local plantations in Kediri City. Dried purple rosella flower petals were ground with a blender to a powder, sifted through a 60 mesh sieve, dissolved in distilled water in a ratio of 1 : 5 (g/v), pasteurized using the Low-Temperature Long Time (LTLT) technique at 63℃ for 30 minutes, filtered with filter paper to separate liquid and sediment, the liquid that has been obtained can be stored in a refrigerator at 4℃ [5].…”

“…As much as 15% (v/v) of purple rosella liquid was added to 100 mL of yoghurt and homogenized using a blender. Purple rosella yoghurt can be stored in the refrigerator at 4℃ [5].…”

“…Along with technological developments, there has been an increase in the popularity of foods like yoghurt [5].…”