DETERMINE THE EFFICACY OF LACTOFERRIN AND BHA SOFT GENE FORTIFICATION ON EXPERIMENTAL ANIMALS WITH OXIDATIVE STRESS

This study was designed to investigate the effect of lactoferrin and BHA on the total cholesterol level (TC). Total cholesterol, Triglycerides(TG) Triglycerides, High-density lipoprotein cholesterol (HDL-C) High-density lipoprotein cholesterol; low-density lipoprotein cholesterol (LDL-C) Low-density lipoprotein cholesterol, Very low-density lipoprotein cholesterol (VLDL-C) Very low-density lipoprotein cholesterol and the effectiveness of liver enzymes, alt AST and the ALP in adult male rats of the Sparco-Dawley type (Dawley healthy) and oxidative stress patients as an experimental model for this study. The rats were divided into five groups (each with five rats), a healthy control group and a control group affected by oxidative stress, and the three affected groups were fed a standard diet. 50% of the soft cheese is classified as one of three types: (T1) represents soft cheese with no additions. T2 represents lactoferrin fortified soft cheese; T3 represents BHA fortified soft cheese with focus 0.125 mg/L. after the end of the feeding period (28 days), The results showed a significant decrease (p 0.05) in the total cholesterol level of the fed rats. Ton transactions T1 and T2, and previously recorded (138.80 and 116.06 mg/100 ml, respectively, and morally (p 0.05) for the transactions 161.06 and T3, mg/100 ml, compared to the infected rat group by oxidative stress, which reached 159.72 mg/100 ml, In addition to a decrease in the level of triglycerides and low-density lipoproteins in the fed rats in transactions T1 and T2, which registered 76.13 and 54.33 mg/100 ml, respectively, higher for transaction T3, which registered (82.38) mg/100 ml compared to the infected group of rats by oxidative stress, which reached (81.74) mg/100 ml, and a significant increase in the level of high-dens In terms of enzyme activity, the alt and AST The largest significant decrease was in the group of rats fed tons of soft cheese fortified with lactoferrin, which recorded 28.19 and 56.34 international units/liter, compared to the infected control group, which recorded 40.27 and 78.35 international units/liter. It can be concluded that soft cheese fortified with lactoferrin plays a positive role in improving the blood lipid profile in infected individuals by reducing oxidative stress.