In vitro protective effect of ascorbic acid against antibiotic-induced hepatotoxicity.

BACKGROUND: Although antibiotic-induced hepatotoxicity is recoverable with mild impairment, and few of them were reported to cause morbidity. Hence, an adjuvant is essential in reducing such incidences.

OBJECTIVE: The aim of this study to evaluate the protective effect of ascorbic acid on antibiotic induced liver toxicity using liver slices.

METHOD: Fresh liver slices collected from leghorn chicken were incubated with different concentrations of sulfamethoxazole tetracycline and clavulanic acid along with ascorbic acid (200μg/ml) for 2 hours. The liver homogenate was assessed for markers like ALT, AST, MDA and CAT levels. Cytotoxicity assessment was performed using MTT assay.

RESULTS: Incubating liver slices with all three antibiotics shows elevated levels of aminotransferases, MDA and CAT enzyme when compared to the control groups which indicates the level of hepatotoxicity. In presence of ascorbic acid, the elevated levels of TBARS, ALT and AST were significantly reduced which showcases the protective effect of ascorbic acid. The percentage survival of cell was also shown to have improved while accessed using cell viability assay.

CONCLUSION: Obtained data suggests that consumption of vitamin C or vitamin C rich food like citrus fruits or green leafy vegetables equivalent to 3g/day during antibiotic treatment, perhaps put down the risk of liver toxicity to a greater extent.