L-carnitine prevents hepatic steatosis in deep-frying oil-treated rat a) Study Program of Veterinary Medicine, Faculty of medicine, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia Abstract Deep-frying oil is a source of free radicals that causes oxidative stress in the body and lead to chronic and degenerative diseases, including non-alcoholic fatty liver or NAFLD. Steatosis, or fatty liver, is one of NAFLD and is a common result of moderate to severe hepatocellular insult. L-Carnitine involves in the metabolism of fat and has a potential role as an antioxidant. The purpose of this study was to elucidate the role of L-Carnitine in deep-frying oil-treated rats. Thirty-six experimentally naive male Wistar albino rats (3-4 months old, weighing 180-200 g) were divided randomly into three groups: control untreated (C) group (n= 12, without any treatment), negative control (NC) group (n= 12, deep-frying oil of 0.42 ml/rat/day for 3 weeks), and L-Carnitine treatment (T) group (n= 12, deep-frying oil of 0.42 ml/rat/day, and L-Carnitine dose of 30 mg/kg/day for 3 weeks). The results showed that the number of hepatic steatosis in the NC group was higher than in both C and T groups. Furthermore, L-Carnitine significantly decreased hepatic TG content (p <0.01). L-Carnitine increased the expression of hepatic SOD, CAT and GPx (p <0.05). Additionally, the serum ALT and AST levels were significantly lower in the T group compared to the NC group, and both serum and hepatic MDA levels were also lower (p <0.01 for all). Thus, this study suggests that L-Carnitine prevents the development of hepatic steatosis and oxidative damage, as well as improves the hepatic antioxidant defenses. Keywords: Steatosis- deep-frying oil- oxidative stress- L-Carnitine- antioxidant Topic: Biology and Biomedical Science |
ICVS 2020 Conference | Conference Management System |