An Investigation of Carotenoid Production by Fusarium Exosporium and Its Effect on Liver Enzymes in Male mice

• Main Authors: KHatreh Torabi, Nooshin Naghsh, Mahbobeh Madani
• Format: Article
• Language: fas
• Published: Lorestan University of Medical Science 2020-04-01
• Series: Yafteh
• Subjects: fusarium oxysporum fungus; liver enzymes; carotenoid; male mice
• Online Access: http://yafte.lums.ac.ir/article-1-2889-en.html

Background: Carotenoids comprise a significant group of natural pigments produced by plants and some microorganisms such as fungi. These useful pigments have beneficial properties, including the antioxidant property. The goal of the present project is to produce carotenoids by Fusarium oxysporum fungus and its effect on liver enzymes in male mice. Materials and Methods: Fusarium exosporium fungus was cultured in a suburodecroserase agar medium. In this study, carotenoids were first extracted by the solvent method under optimal conditions of the solvent mixture of acetone, methanol and petroleum ether for 24 hours. The drying process of pigment extraction was carried out using Davis method. In the next stage, 24 male mice were randolmly divided into three groups of eight mice. Two treatment groups received carotenoid via intraperitoneal injection (16 and 32 mg / kg), and the last group received this product in the control group. 0.2 mL was of physiologic serum was injected intraperitoneally. Subsequently, heart blood was collected from the rats and liver factors were evaluated. The results were analyzed using SPSS 21 software and all the data were compared using the ANOVA method. Results: The results showed that carotenoid extracted from Fusarium oxysporum fungus altered the activity of liver enzymes.The concentration of SGPT and ALP enzymes significantly decreased in the injectable group (32 mg / kg). Conclusion: The antioxidant properties of carotenoids in thick doses reduced the activity of liver enzymes.This function is probably due to the antioxidant properties of carotenoids and the oxidative stress control and radical trapping of free radicals. Given the physiological similarities between the human body and mice, the use of high doses of carotenoids in food industries is recommended.