Cadmium toxicity alleviation in rats using lactobacillus-fermented and unfermented opuntia ficus-indica L. juices

Abstract

(prickly pear) contains natural compounds with known anti-inflammatory, antioxidant, and neuroprotective effects. This study assessed the ability of normal (NCJ) and Lactobacillus-fermented prickly pear juice (FCJ) to reduce cadmium toxicity in male albino rats. Physical and chemical properties of both juices were analyzed, revealing that fermentation increased total phenolics and flavonoids, boosting antioxidant activity by 48.61 % and extending shelf life by 60 days.To evaluate cadmium detoxification, rats were divided into six groups: Group G1 (saline control), Group G2 (cadmium-intoxicated), Groups G3 and G5 (NCJ and FCJ only), and Groups G4 and G6 (cadmium exposure combined with NCJ or FCJ). After 60 days, the harmful effects of cadmium were assessed by measuring gene expression (TNF-α, P53, BCL-2, IL-1) and examining tissue histology. Both juices reduced cadmium toxicity markers, with FCJ showing superior efficacy. Furthermore, the juice treatments were safe for the rats, as no adverse effects were observed in Groups G3 and G5. These findings suggest that Lactobacillus-fermented juices may be effective in reducing cadmium contamination and promoting detoxification in biological systems.