The Effect of Probiotics on Changes in Serum Levels of Liver Enzymes Induced by Margarine Butter in Male Wistar Rats

Background: Disorders in the burning and making of fatty acids in the liver under the influence of one or more environmental or genetic stimuli lead to inflammation and the destruction of liver cells. Objective: This study aimed to investigate the changes in serum levels of liver enzymes derived from margarine butter and the possible effect of probiotics on this enzyme. Materials and Methods: Rats were randomly divided into four groups: Negative control group receiving normal food, positive control group receiving fatty food, test group 1 receiving fatty food with probiotics, and test group 2 receiving normal food with probiotics. In the positive control group, fatty food was given to the animals for 2 weeks, and in the test group, one intake of probiotics was administered simultaneously with the administration of greasy food lasting for 8 weeks, and then the number of liver enzymes was determined by drawing blood. Results: Margarine butter led to an increase in serum levels of alanine aminotransferase (ALT) and alkaline phosphatase (ALP). Taking probiotics with margarine butter caused margarine butter to compensate for the increase in these enzymes. The average count of colonies of Escherichia coli (E. coli) and Clostridium in the margarine butter consumer group increased significantly compared with the negative control group, and the prescription of simultaneous probiotics compensated for this increase. Conclusion: In general, it was found that the consumption of probiotics along with margarine butter can simultaneously reduce inflammation of the liver due to high levels of ALT and AST. A probiotic prescription with the consumption of margarine butter led to a decreasing number of bacteria E. coli and Clostridium from margarine butter alone.