Yogurt: effect on leukocytes and blood coagulation in an acute liver injury model

HARO C; LAZARTE S; ZELAYA H; ALVAREZ S; AGÜERO G

Journal of Medicinal Food

Mary Ann Liebert

Año: 2009 vol. 12 p. 1 - 7

AIMS: To determine whether cow or goat yogurt administration has a preventive effect on the hepatic damage undergone during an acute liver injury. METHODS: Acute liver injury was induced by an intraperitoneal injection of D-Galactosamine. Groups of animals were fed with cow or goat yogurt for 2d or 7d before the D-Galactosamine injection. Blood and liver samples were obtained 12 h after D-Galactosamine inoculation. RESULTS: D-Galactosamine induced increase in serum aminotransaminases, reduction in the number of blood leukocytes, enhancement in neutrophil myeloperoxidase activity, recruitment of leukocytes toward the liver; increase in  cell death and alteration in prothrombin time, activated partial thromboplastin time and fibrinogen levels. Treatment with cow or goat yogurt was effective to increase leukocyte number and decrease myeloperoxidase activity. We also observed a decrease in leukocyte accumulation in the liver and a reduction in cell death. Activated partial thromboplastin time and fibrinogen were normalized, but prothrombin time only showed an improvement without reaching normal values. CONCLUSIONS: Cow or goat yogurts were effective to protect against an experimental acute liver injury, especially when were administered for 7d.