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Evaluation of Chemo-preventive Effect of Lactoferrin on Liver Cancer Induced in Rats by Diethylnitrosamine

Saima Nazir, Naseem Zahra, Sana-ullah Iqbal, Muhammad Nasir, Kamran Ashraf, Sakhawat Ali

Abstract


Background: Hepatocellular carcinoma (HCC) ranks as 2 nd most common cause of cancer deaths
globally. Hepatocellular carcinoma is primary malignancy of the leave and occurs predominantly
in patients with underline chronic leaver disease and cirrhosis. HCC is rising in Pakistan and
represent the most common cancer in adult males. Hepatitis C is single largest cause of HCC in
Pakistan. Lactoferrin is known for its protective effects on cancer as a chemopreventive agent in
colon cancer development. Material and Methods: The present work was conducted to assess the
effect of bioactive protein Lactoferrin isolated and purified from Mozzarella cheese whey on rats
in which Liver cancer was induced by DEN. The enzyme under study includes membrane bound
ATPase, mitochondrial TCA cycle enzymes and carbohydrates metabolizing enzymes. The rats
were induced Liver cancer by diethyl-nitrosamine (DEN) and pre-and post treated with
Lactoferrin. Liver cancer was induced by DEN Lactoferrin was given to rats for two weeks
before induction of liver cancer and then in another group the rats were post treated with
Lactoferrin after induction of cancer. After the completion of experiment the rats were scarified
and liver tissue collected and analyzed. Results: The levels of these enzymes were altered
notably in the cancer bearing group. After treatment with Lactoferrin there were significant
changes in enzymes activities which were returned back to average values. During the
development of liver carcinoma production of free radicals results all these changes.
Conclusion: Lactoferrin reduced the production of these free radicals and helps to maintain the
enzyme levels.


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