Investigation of the effects of sulfur apricot diet on the gastrointestinal system in rats biochemically and histologically

This thesis involves the collection, sulfurization, and sulfur level determination of Hacıhaliloğlu apricots; assessment of the antimicrobial levels of sulfurized apricots; evaluation of the in vitro properties of these extracts; and in vivo examination of the biochemical and histological effects of feeding with sulfurized apricots on the gastrointestinal system (stomach, intestine, and liver). Forty-two Wistar albino rats were randomly divided into six groups: control, 1500 ppm, 2000 ppm, 2500 ppm, 3000 ppm, and 3500 ppm sulfur content, and fed a standard diet containing 10% dried apricots for six months. At the end of six months, the levels of serum enzymes, aspartate aminotransferase (AST), and alanine aminotransferase (ALT), which are biomarkers of liver damage, were measured. Additionally, oxidative stress markers in the liver, stomach, and intestinal tissues of the rats were analyzed. For this purpose, levels of lipid peroxidation (Malondialdehyde=MDA), total glutathione (tGSH), superoxide dismutase (SOD), catalase (CAT), total antioxidant status (TAS), and total oxidant status (TOS) were measured. Histological damage scores of liver, stomach, and intestinal tissues were also determined. The results indicated that consumption of apricots with sulfur levels between 1500 ppm and 2500 ppm did not cause significant biochemical and histopathological changes in the liver, stomach, and intestinal tissues of the rats. However, a sulfur level of 3500 ppm led to structural and biochemical alterations. In addition, sulfured apricot extracts prepared at different concentrations had significant antimicrobial effects on a tested Gram-positive (S. aureus ATCC 25923), a Gram-negative (E. coli ATCC 25922) bacterial species and also a yeast species (C. albicans ATCC 90028) have been detected. Cytotoxicity assays on healthy rat fibroblast (L929) cell lines showed no toxic effect as the sulfur content increased, with cell viability remaining unaffected. In conclusion, apricots sulfurized at high concentrations such as 3500 ppm may lead to structural and biochemical changes in the liver, stomach, and intestines. However, apricots sulfurized at lower concentrations (1500 ppm to 2500 ppm) appear to be safe. The significant antimicrobial activity of sulfurized apricots suggests their potential as a natural preservative. The lack of cytotoxicity on L929 cell lines further supports the safety of sulfurized apricots within the tested concentrations.