Evaluation of Chemo-preventive Effect of Lactoferrin on Liver Cancer Induced in Rats by Diethylnitrosamine

Abstract

Background: Hepatocellular carcinoma (HCC) ranks as 2 nd most common cause of cancer deaths globally. Hepatocellular carcinoma is primary malignancy of the leave and occurs predominantly in patients with underline chronic leaver disease and cirrhosis. HCC is rising in Pakistan and represent the most common cancer in adult males. Hepatitis C is single largest cause of HCC in Pakistan. Lactoferrin is known for its protective effects on cancer as a chemopreventive agent in colon cancer development. Material and Methods: The present work was conducted to assess the effect of bioactive protein Lactoferrin isolated and purified from Mozzarella cheese whey on rats in which Liver cancer was induced by DEN. The enzyme under study includes membrane bound ATPase, mitochondrial TCA cycle enzymes and carbohydrates metabolizing enzymes. The rats were induced Liver cancer by diethyl-nitrosamine (DEN) and pre-and post treated with Lactoferrin. Liver cancer was induced by DEN Lactoferrin was given to rats for two weeks before induction of liver cancer and then in another group the rats were post treated with Lactoferrin after induction of cancer. After the completion of experiment the rats were scarified and liver tissue collected and analyzed. Results: The levels of these enzymes were altered notably in the cancer bearing group. After treatment with Lactoferrin there were significant changes in enzymes activities which were returned back to average values. During the development of liver carcinoma production of free radicals results all these changes. Conclusion: Lactoferrin reduced the production of these free radicals and helps to maintain the enzyme levels.