Journal of Food, Agriculture and Environment




Vol 7, Issue 3&4,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255


The effectiveness of whey proteins mixed with hot-water extract of Artemisia and Capparis spp. against lead acetate-contamination in rats


Author(s):

A. M. Abdel-Salam 1*, M. G. El-Ziney 1, A. H. Zaghloul 2, A. Y. Babiker 3, H. M. Mousa 1

Recieved Date: 2009-06-07, Accepted Date: 2009-10-04

Abstract:

The aim of the present study was to investigate the effectiveness of whey proteins when mixed with hot-water extracts of Artemisia and Capparis spp. against lipid peroxidation induced by lead acetate in rats. Chemical composition and antioxidant activities of hot-water extracts of Artemisiaand Capparis spp., ingested individually or mixed with whey proteins, were estimated and evaluated. Glutathione-S-transferase, triglyceride, urea and asparate transaminase (GPT and GOT) levels were estimated after lead acetate administration. In sera of treated rats, fed hot-water extracts of Artemisia and Capparis spp. individually or mixed with whey proteins, glutathione-S-transferase activity was improved significantly against lead acetate-contamination compared with positive and negative control. The biochemical alterations produced by lipid peroxidation after lead administration returned to normal values or were even improved due to high levels of total antioxidants in extracts of Artemisia and Capparis spp., specially when mixed with whey proteins. Similar improvements were noticed in the histopathological sections of kidneys. On the other hand, the histopathological investigations of the kidney indicated an improvement of the histological sections in the group treated with hot-water extract of Artemisia and Capparis spp. when administered single or mixed with whey protein. These results were confirmed with the biochemical results. The effect of hot-water extract of Artemisia and Capparis spp.used individually or mixed with whey protein may play a role of protection against lead acetate in rats.

Keywords:

Whey proteins, Artemisia, Capparis spp., lipid peroxidation, lead acetate, rats


Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Food and Health
Pages: 139-144


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :