نوع المستند : المقالة الأصلية
المؤلفون
1
Nutrition and food sciences Department, Faculty of Home Economics, Helwan University, 65 Al-Matbaa Al-Ahliyah Street, Cairo, Egypt
2
Graduate Student, Nutrition and food sciences Department, Faculty of Home Economics, Helwan University, 65 Al-Matbaa Al-Ahliyah Street, Cairo, Egypt
3
Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, 33 Bohouth Street, P.O. 12622, Cairo, Egypt
10.21608/jhe.2025.449831
المستخلص
This study evaluated the physiological impact of Enzyme Modified Ras Cheese (EMC-Ras), commercial cheese, and Enzyme Modified Cheese (EMC) amounts in Ras cheese on lipid profile, liver and kidney function, as well as serum calcium levels in experimental rats. Fifty-six male albino rats were divided into seven dietary treatment groups: control group fowolled with two groups fed on EMC-Ras cheese with addition (2.5% and 5%), followed by two commercial cheese groups with addition (2.5% and 5%), and finally two groups fed on EMC amounts in Ras cheese with addition (2.5% and 5%). Biochemical analyses revealed that commercial cheese significantly elevated lipid profile, serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), urea, creatinine, and albumin, suggesting hepatic and renal stress. In contrast, EMC and enzyme-treated groups demonstrated modest and statistically non-significant alterations in liver and kidney parameters. Notably, EMC at 5% significantly increased serum calcium levels, whereas commercial cheese markedly reduced calcium concentrations. The results suggested that EMC and enzyme treatments could be useful as healthy dairy option that help reduce negative health effects linked to eating commercial cheese.
الكلمات الرئيسية
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