ABSTRACT
This study examines the hepatic effects of a boiled egg yolk cholesterol-formulated diet on Wistar rats, focusing on key liver function biomarkers such as gamma-glutamyl transferase (GGT), alkaline phosphatase (ALP), total protein, albumin, and bilirubin levels. While eggs are a rich source of essential nutrients, their cholesterol content raises concerns regarding liver metabolism and health. This research explores how dietary cholesterol from boiled eggs impacts hepatic biochemical markers, contributing to the broader discussion on cholesterol consumption and liver function.Sixteen Wistar rats were divided into four groups and fed different diets for 42 days. Group I was fed boiled egg, Group IV was fed a raw cholesterol diet, Group V was the positive control, and Group VI was a negative control. At the end of the experiment, rats were sacrificed, and blood samples were collected via cardiac puncture for biochemical analysis of liver function.
Significant alterations in liver function markers were observed. Gamma-glutamyl transferase (GGT) levels were significantly elevated in Group IV (6.948 ± 0.000 U/L) compared to the control (3.474 ± 0.000 U/L), indicating hepatic stress. Total protein levels were significantly increased in Group VI (5.655 ± 0.090 g/dL), suggesting enhanced hepatic synthetic function with protein supplementation. Similarly, albumin levels were highest in Group VI (2.492 ± 0.016 g/dL), further reinforcing the hepatoprotective role of dietary protein. Alkaline phosphatase (ALP) activity showed significant variation across groups, with Group IV (50.41 ± 1.36 U/L) and Group VI (50.64 ± 0.69 U/L) exhibiting the highest levels, reflecting dietary influence on bile metabolism. Bilirubin levels also fluctuated significantly, with Group IV showing the lowest direct bilirubin (1.239 ± 0.027 mg/dL), while Groups V and VI exhibited reduced total bilirubin, suggesting improved hepatic clearance. Aspartate aminotransferase (AST) levels remained unchanged across groups, indicating no overt hepatic injury. However, alanine aminotransferase (ALT) activity was significantly reduced in Groups IV (26.61 ± 1.38 U/L), V (25.88 ± 0.42 U/L), and VI (22.41 ± 2.67 U/L) compared to the control (33.80 ± 2.56 U/L), suggesting enhanced hepatocyte integrity.
Findings highlight the impact of dietary cholesterol on liver function, with protein supplementation potentially mitigating hepatic stress. These insights are crucial for dietary guidelines on cholesterol intake and liver health.
