Effect of Functional Yoghurt Fortified with Manuka Honey and Anulin on Liver and Kidney Function in Laboratory Rats

The study was carried out at Department of Food Science laboratories and the animal house of College of Veterinary Medicine, Tikrit University using the official number 1601A301C011 during the period from 9/1/2024 to 10/1/2024, and that this study demonstrates also the importance of functional yoghurt with manuka honey and inulin of the liver and kidney function in the experimental Animal (rat). The findings also revealed a significant reduction in the liver enzymes (AST, ALT). Levels of ALP were increased in the treated groups, particularly the yogurt group containing Manuka honey, which point out a protective response to oxidative stress and inflammation. Kidney function parameters (urea and creatinine) were also markedly reduced, suggesting that an increased renal filtration rate was taking place.

This is likely to be contributed to the high antioxidant and anti-inflammatory properties of Manuka honey which is rich in strong phenolic compounds and flavonoids which play a role in the suppression of inflammatory cytokines and protect the stability of the liver and kidney cells. Inulins, on the other hand, as a prebiotic fiber, stimulate the proliferation of beneficial bacteria and maintain microbial balance in the intestine, which can enhance the status of the gut-liver-kidney axis and decrease the accumulation of nitrogen wastes.

 These data suggest that enrichment of yoghurt by natural compounds as manuka honey and inulin is a novel dietary approach in the protection against hepatic and renal dysfunctions. It further manifests that functional foods are an effective mean to promote public health and prevent diet-related diseases through a variety of biological mechanisms.