Boron supplementation enhances glucose-6-phosphate dehydrogenase activity and inhibits lipids peroxidation in male albino rats

No Abstract. The Egyptian Journal of Biochemistry and Molecular Biology Vol. 22(2) 2004: 157-17

Biotechnological Production of Volatile and Non-Volatile Antioxidant Compounds From Fermented Soy Bean Meal with Trichoderma sp

ABSTRACT Three strains of Trichoderma sp. were screened for β-glucosidase activity and their potential for the breakdown of isoflavone glucosides to the biologically active aglycones in defatted soy bean meal. The main flavonoid products of fermentation process were evaluated by qualitative and quantitative HPLC analysis. Also, the production of volatile compounds in both the crude soy meal (CSM) and defatted soy meal (DSM) cultured by Trichoderma harzianam F.555 were determined by GC-MS. Isoflavones in defatted soy meal fermented by Trichoderma viride, F-516 or T. harzianam F-555 or T. reesei F-417 at 37 °C for 48 h were determined. Daidzein and genistein aglycones concentrations were significantly increased after fermentation to 162% and 362.4 % for T. reesei; 151.3% and 944 % for T. harzianam and up to 80.6% and 711 % for T. viride, respectively. Results showed that fermented defatted soy meal by T. harzianam F-555 T. viride F-516 and T. reesei F-417 increased levels of bioactive genistein (10.44, 8.11 and 4.62 folds, respectively). Moreover, defatted soy meals were fermented separately by T. reesew, T. harzianam F-555 and T. viride F-516 showed highly significant increase of daidzein (2.64, 2.51 and 1.82 folds, respectively) in comparison to unfermented defatted soy meal (DSM). The levels of aglycones increased, while the corresponding levels of glucosides decreased. Furthermore, in fermented defatted soy meal (FDSM) with T. harzianam, compounds such as Butylated Hydroxytoluene (38.19 %), 1,4-Di-anhydro-mannitol (14.25 %) and 2-Dimethyl (isopropyl) silyloxy methyl tetra -hydrofurane (9.62 %) were present at high concentrations as dominant volatiles. While, the major volatile compounds in fermented crude soy meal (FCSM) were 9,12-Octadecadienoicacid (Z,Z), methyl ester (28.08 %), 2,2-Bis[4-(4,6-dichloro-1,3,5-triazin-2-yl)oxy]phenyl]1,1,1,3,3,3hexafluoropropane (10.61 %), Oleic Acid (10.61 %), and 9-Octadecenoic acid-3-[(1-oxohexadecyl)oxy]-2-[(1-oxooctadecyl)-oxy] propyl ester (9.08 %). Total phenolic content and in vitro antioxidant activity of ethanolic extract of (FDSM) with T. harzianam were higher than that in (CSM), (FCSM) and (DSM). Moreover, the major volatile antioxidant-active compound was butylated hydroxytoluene. The current findings indicate that fermentation process carried out in (DSM) inoculated with different microorganisms produced significant changes in flavonoids and volatile contents. Therefore, both volatile and non volatile products of (FDSM) are considered as prospective bioactive and functional by-products of soybean oil production. These data suggest that microbial fermentation of (DSM) might be valuable sources of antioxidant that can be applied in food and pharmaceutical industry

Effect of rice bran oil on hypercholesterolemia and tibial calcium in rat

No Abstract. The Egyptian Journal of Biochemistry and Molecular Biology Vol. 24(1) 2006: 41-5

Ameliorative effects of vitamins-loaded flavoured nanophytosomes fortified with star anise volatile oil against CsA-Induced liver and kidney injury in rats: Application in functional ice cream

This study investigated the effect of flavoured nanophytosomes loaded with vitamins A, E, D, B complex, folic acid, and C, as well as zinc on the immunosuppressive cyclosporin A (CsA)-induced liver and kidney injury in male rats. The vitamins flavoured nanophytosomes (VFnPs) were characterized in terms of particle size, zeta potential, encapsulation efficiency. Ice cream was flavoured with star anise volatile oil to mask the VFnPs' flavour and unacceptable taste. The study found that treatment with CsA alone resulted in increased (P > 0.05) levels of creatinine, urea, and MDA, as well as the activities of AST and ALT, while the levels of SOD, CAT, GST, proteins, CD4, INF-ᵧ, IL-6, IL-1β, and TLR4 decreased (P > 0.05). However, the group that received CsA simultaneously with VFnPs showed a significant (P > 0.05) decrease in the levels of creatinine, urea, and MDA, as well as the activities of AST and ALT, and increased (P > 0.05) levels of SOD, CAT, GST, proteins, CD4, INF-ᵧ, IL-6, IL-1β, and TLR4. The increase in the ratio of VFnPs had little effect on the physiochemical and sensory evaluation of the ice cream. Finally, the study suggests that VFnPs could potentially protect against CsA-induced liver and kidney injury and serve as a promising natural therapy for treating such conditions