Effect of Laboratory Produced Pawpaw (Carica Papaya) and Pineapple (Ananas Comonsus (L.) Merr, syn) Wines on Enzyme Activities of Rat Liver

Abstract

The toxicological effect of laboratory prepared fruit wines (Pawpaw wine and Pineapple wine) at different alcoholic content on enzyme activities of albino rat (Wistar strain) was investigated. Sixty rats were divided into four groups: group I (negative control) received no wine, group II subdivided into three subgroup A, B and C received 6.25ml/mg body weight of 5, 7.5 and 10% alcohol content of Red wine (positive control) respectively , group III subdivided into three subgroup A, B and C received 6.25ml/mg body weight of 5, 7.5 and 10% alcohol content of Pawpaw wine respectively, while, group IV subdivided into three subgroup A, B and C received 6.25ml/mg body weight of 5, 7.5 and 10% alcohol content of Pineapple wine respectively for eighteen days. Enzyme activities indicated that both red wine and the fruit wines (Pawpaw wine and Pineapple wine) at 7.5 and 10% alcohol induced marked liver failure characterized by a significant increase (p< 0.05) in serum aspartate trnsaminase (AST, EC 2.6.1.1), alanine transaminase (ALT, EC 2.6.1.2), Lactate dehydrogenase (LDH ,EC 1.1.1.27) and Gamma glutamyl transpeptidase (GGT , EC 2.3.22) activities . In conclusion, 5% alcohol content of the Pawpaw wine and Pineapple wine showed no apparent disruptions of the normal liver structure by enzyme activities assessment.