Effect of Black Pepper and Vitamin E on Some Liver Biomarkers of Wistar Rats Treated with Acrylamide

Abstract

Background to the study: Acrylamide is a chemical compound produced following exposure of carbohydrate based foods to high temperatures. The aim of the present study is to determine the effect of black pepper on some liver markers (liver enzymes, albumin and total protein) of wistar rats exposed to acrylamide. Methodology: The study involved 20 male wistar rats separated into 4 groups of 5 rats each as follows; Group 1 served as control. Animals in groups 2, 3 and 4 respectively received a daily oral dose of 30mg/kg of Acrylamide (ACR) throughout the experiment. Group 2 remained untreated (ACR only). Animals in groups 3 and 4 received in addition, 50mg/kg/day of black pepper and 150mg/kg/day of vitamin E respectively. All treatments were given orally for 14 days and thereafter animals were sacrificed and blood samples collected to determine the concentrations of some liver markers (liver enzymes, albumin and total protein) in the blood using standard methods. Results: Our results showed no significant differences in the concentrations of aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), total protein and albumin in the group that received black pepper compared to the ACR only group. Oral administration of vitamin E caused significant reduction in the ALT and albumin concentrations compared to the ACR only group. There was also significant elevation in the ALT concentration following oral administration of black pepper compared to the vitamin E supplemented group. Conclusion: Conclusively, oral administration of black pepper to acrylamide treated wistar rats caused no significant changes in the plasma liver biomarkers. However, vitamin E supplementation significantly reduced ALT levels in acrylamide treated wistar rats. This suggests a possible ameliorative potential of vitamin E in preventing acrylamide toxicity.