Effect of Bread Improver Dough Conditioner used in Commercial Bread Production on Some Biochemical, Oxidative Stress and Haematological Parameters in Male Wistar Rats
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Abstract
Bread improver dough conditioner (BIDC) is a blend of ingredients designed to enhance bread texture, volume, and taste. This study aimed to investigate the effect of BIDC used in bread production on human health, focusing on its potential impact on hematological, oxidative stress and biochemical markers in male Wistar rats. This study, which lasted 28 days, involved 20 male Wistar rats distributed in 4 groups, each group containing 5 animals. The first group was administered the normal diet, groups 2, 3 and 4 were administered three different doses consecutively 250 mg/kg, 1000 mg/kg and 2000 mg/kg of BIDC, and fed with a normal diet. In this study, results obtained revealed a significant decrease (p > 0.05) in body weight but no significant changes (p > 0.05) in liver and kidney weights of rats administered BIDC compared to the control. The rats administered 2000 mg/kg BIDC had a significant increase (p < 0.05) in serum superoxide dismutase levels and a decrease in catalase levels in comparison to the control. Biochemically, BIDC at 2000 mg/kg revealed no significant changes (p > 0.05) in alanine aminotransferase, cholesterol, high-density lipoprotein cholesterol levels, creatinine and urea levels, but decreased (p<0.05) triglycerides and aspartate aminotransferase levels, while increasing low-density lipoprotein cholesterol levels compared to the control. A significant increase (p>0.05) in platelet counts was recorded for 2000 mg/kg BIDC, but no significant changes (p>0.05) for white blood cells, red blood cells, hemoglobin and hematocrit levels. Liver and kidney histopathology revealed no significant morphological damage across groups. In conclusion, BIDC exhibited no significant dose-dependent toxicity, except for final body weight and LDL-C levels suggesting that these substances are safe for consumption in low doses.
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