الفهرس 
Introduction and Review of literatureOnly 14 pages are availabe for public view
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Abstract
The current study was conducted to evaluate the hepatoprotective potential of baker’s yeast “Saccharomyces cerevisiae” against hepatotoxicity induced by CCl4 in adult male Spargue Dawely rats. Six groups of rats were used. These groups included a normal (untreated) group, a group treated orally with olive oil (0.5ml/kg b.wt) twice weekly for six weeks and used as control, a group treated orally with CCl4 (0.5ml/kg b.wt) dissolved in olive oil twice weekly for six weeks, a group treated orally with yeast (4.8 mg/kg b.wt) daily for thirty days, a group treated orally with yeast during CCl4 treatment and a group treated orally with yeast alone daily for thirty days then given yeast in combination with CCl4 for six weeks. The results indicated that treatment with CCl4 alone resulted in significant increases in serum AST, ALT and ALP activities as well as in serum total-, direct and indirect bilirubin levels, compared with olive oil treated group, whereas it caused a significant decrease in serum total protein. In addition, treatment with CCl4 produced significant increases in total cholesterol, LDL-cholesterol and triglycerides, and significant decreases in HDL-cholesterol and HDL/LDL ratio compared to olive oil treated group. Moreover, treatment with CCl4 resulted in a significant increase in hepatic malondialdehyde (MDA) level in concomitant with significant decreases in total antioxidant capacity (TAC) and Na+/ K+-AT¬Pase activity compared to the olive oil control group. Treatment with yeast significantly ameliorated the severity of CCl4- induced changes in the above mentioned parameters. Noteworthy, the pretreatment with yeast followed by yeast plus CCl4 was more effective than when yeast was administered only in combination with CCl4.It could be suggested that the protective effects of S.cerevisiae against CCl4-induced liver toxicity may be attributed to its antioxidant and free radical scavenging activities due to its higher contents of antioxidant components