Study of Functional and Biological Properties of Whey Milk added with Moringa oleifera Plant on some Liver Diseases
Safaa Talaat Gohari Mohamed;
Abstract
Nowadays, there is increased consumer demand for high-antioxidant foods. Drinking high-antioxidant beverages may help to protect against aging, Alzheimer’s disease, cancer’s disease and other chronic diseases. Grapes and some plants including Moringa oleifera and others are well-known to possess antioxidant, chemo protective role, rich source of bioactive compounds, as phytochemicals and other health-promoting activities. Thus, it is possible to use these plants for the development of new functional beverages.
The present thesis aimed to evaluate the functional and biological properties of beverage from sweet whey mixture with different ratios of Moringa oleifera leaves powdered (MOLP) (5, 10 and 15 g/100ml sweet whey) as a means of naturally avoiding liver cancer using experimental rats. Fortification with MOLP showed an increase in nutritional value of all treatments (protein, fat, lactose and crude fiber,), macro and micro elements especially Ca, Mg, P, Zn and Fe. Also increase in Vitamin A, C and B complex. The obtained data showed that MOLP is a rich source of flavonoids 34.6 mg/ml and alkaloids 2.32 as well as total phenolic 1.14 g/ml. While, addition of MOLP showed a significant (P≤ 0.05) increase in all phytochemicals in comparison between control and fortified treatments, no significant had occurred between T2 and T3 in saponin, phenol and tannins. Moreover, T3 recorded high significant after mixtured MOLP (31.3 mg/ml). The dried Moringa leaves contained 17 amino acids were classified as essential amino acids, and semi-essential (histidine and Arginine) is essential for children. Methionine (490mg/100g dry matter) had the least values followed by cysteine (620mg/ 100g dry matter) of MOLP, which is commonly deficient in green leaves. Methionine and cysteine are powerful antioxidants that help in the detoxification of harmful compounds and protect the body. Sensory evaluation shows that blend T2 (10g MOLP/100ml sweet whey) compared favorably with the other blends. The overall acceptability of the beverage was maximum at T2. The antioxidant capacities were evaluated using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) in sweet whey beverage fortified with Moringa oleifera leaves powder (MOLP). The radical scavenging effect was found to increase with increasing ratios of MOLP in sweet whey beverage.
Biological evaluation of the investigated samples showed the best result in SWMOLP beverage group. The animals were randomly divided into five main groups of nineteen rats each. The first group of rats control (-) was fed on commercial diet, The second group injected twice by (DEN and CCl4) + fed on commercial diet (control (+) group), the third group (protected group) take 5ml whey moringa oleifera beverage (10g MOLP/100 ml sweet whey) by epi gastric tube for three weeks then injected twice by (DEN and CCl4) with continued (5ml whey moringa oleifera beverage (10g MOLP/100 ml sweet whey) by epi gastric tube), the fourth group (sweet whey) injected twice by (DEN and CCl4) + (5ml sweet whey only by epi gastric tube). Finally the fifth group (SWMOLP beverage (10g MOLP/100 ml sweet whey) injected twice by (DEN and CCl4) then take 5ml sweet whey moringa oleifera beverage (10g MOLP/100 ml sweet whey) by epi gastric tube) for two months.
The results of biochemical analysis showed the best group was SWMOLP beverage (10g MOLP/100 ml sweet whey) in liver and kidney functions. Also the immunoglobulin (IgG and IgM) showed the best result in the same group followed by protected group. Analysis of immunopathological reaction in hepatic tissue (caspase 3) showed that severity of mmunopathological in hepatic tissue of different experimental rats groups within the period of experiment. Analysis of microscopic pathology data of liver, kidney, spleen and brain sections showed histopathological changes in control (+) group fed on experimental diets and injected with DEN and CCL4. While, in SWMOLP beverage (10g MOLP/100 ml sweet whey) group treated after two months showed the best results and followed by protected group
Key words: Moringa oleifera Leaves powder; Phytochemical; DPPH ; DEN; CCL4; Albino Rats; Liver Enzymes; immunoglobulin (IgG and IgM); Caspas 3.
The present thesis aimed to evaluate the functional and biological properties of beverage from sweet whey mixture with different ratios of Moringa oleifera leaves powdered (MOLP) (5, 10 and 15 g/100ml sweet whey) as a means of naturally avoiding liver cancer using experimental rats. Fortification with MOLP showed an increase in nutritional value of all treatments (protein, fat, lactose and crude fiber,), macro and micro elements especially Ca, Mg, P, Zn and Fe. Also increase in Vitamin A, C and B complex. The obtained data showed that MOLP is a rich source of flavonoids 34.6 mg/ml and alkaloids 2.32 as well as total phenolic 1.14 g/ml. While, addition of MOLP showed a significant (P≤ 0.05) increase in all phytochemicals in comparison between control and fortified treatments, no significant had occurred between T2 and T3 in saponin, phenol and tannins. Moreover, T3 recorded high significant after mixtured MOLP (31.3 mg/ml). The dried Moringa leaves contained 17 amino acids were classified as essential amino acids, and semi-essential (histidine and Arginine) is essential for children. Methionine (490mg/100g dry matter) had the least values followed by cysteine (620mg/ 100g dry matter) of MOLP, which is commonly deficient in green leaves. Methionine and cysteine are powerful antioxidants that help in the detoxification of harmful compounds and protect the body. Sensory evaluation shows that blend T2 (10g MOLP/100ml sweet whey) compared favorably with the other blends. The overall acceptability of the beverage was maximum at T2. The antioxidant capacities were evaluated using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) in sweet whey beverage fortified with Moringa oleifera leaves powder (MOLP). The radical scavenging effect was found to increase with increasing ratios of MOLP in sweet whey beverage.
Biological evaluation of the investigated samples showed the best result in SWMOLP beverage group. The animals were randomly divided into five main groups of nineteen rats each. The first group of rats control (-) was fed on commercial diet, The second group injected twice by (DEN and CCl4) + fed on commercial diet (control (+) group), the third group (protected group) take 5ml whey moringa oleifera beverage (10g MOLP/100 ml sweet whey) by epi gastric tube for three weeks then injected twice by (DEN and CCl4) with continued (5ml whey moringa oleifera beverage (10g MOLP/100 ml sweet whey) by epi gastric tube), the fourth group (sweet whey) injected twice by (DEN and CCl4) + (5ml sweet whey only by epi gastric tube). Finally the fifth group (SWMOLP beverage (10g MOLP/100 ml sweet whey) injected twice by (DEN and CCl4) then take 5ml sweet whey moringa oleifera beverage (10g MOLP/100 ml sweet whey) by epi gastric tube) for two months.
The results of biochemical analysis showed the best group was SWMOLP beverage (10g MOLP/100 ml sweet whey) in liver and kidney functions. Also the immunoglobulin (IgG and IgM) showed the best result in the same group followed by protected group. Analysis of immunopathological reaction in hepatic tissue (caspase 3) showed that severity of mmunopathological in hepatic tissue of different experimental rats groups within the period of experiment. Analysis of microscopic pathology data of liver, kidney, spleen and brain sections showed histopathological changes in control (+) group fed on experimental diets and injected with DEN and CCL4. While, in SWMOLP beverage (10g MOLP/100 ml sweet whey) group treated after two months showed the best results and followed by protected group
Key words: Moringa oleifera Leaves powder; Phytochemical; DPPH ; DEN; CCL4; Albino Rats; Liver Enzymes; immunoglobulin (IgG and IgM); Caspas 3.
Other data
| Title | Study of Functional and Biological Properties of Whey Milk added with Moringa oleifera Plant on some Liver Diseases | Other Titles | دراسة الخواص الوظيفية والبيولوجية لشرش اللبن المضاف اليه المورينجا أوليفرا علي بعض أمراض الكبد | Authors | Safaa Talaat Gohari Mohamed | Issue Date | 2017 |
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