Effect of protein compound isolated from Lens culinaris in mice exposed to experimental oxidative stress

Mohammed, Alaa; Ibrahem, Nashwan; Saeed Shamuoin, Eman

doi:10.33899/edusj.2009.57650

	Effect of protein compound isolated from Lens culinaris in mice exposed to experimental oxidative stress
Journal of Education and Science
Article 20, Volume 22, Issue 2, 2009, Pages 19-32 PDF (0 K)
DOI: 10.33899/edusj.2009.57650
Authors
Alaa Mohammed; Nashwan Ibrahem; Eman Saeed Shamuoin
Abstract
Abstract Its clear that the plants were the important source for drugs before chemicals products in the 60s, but its used was expand in advanced countries. This study was concerned with preparation of cold aqueous extract of Lentil seeds, and also comprised the separation of study the proteinous compound from cold proteinous precipitate by using gel filtration technique and its approximated molecular weight was amount (1710.8) Dalton. The effects of crud aqueous, non proteinous extracts, proteinous precipitate and proteinous compound were studied on serum glucose, total cholesterol (T.C), triglyceride (TG) in female mice which was exposed to oxidative stress induced by hydrogen peroxide, also on glutathione (GSH) and malondialdehyde (MDA) levels in liver and kidney tissues which belong to it. Extracts were administrated interaperitioneally. The results indicated that after one week of treatment with the individual extracts mentioned above the serum glucose, T.C, TG, levels and MDA level in liver and kidney tissues were decreased significantly (p<0.05) while GSH level in liver kidney tissues were significantly increase (p<0.05) in female mice which were exposed to oxidative stress. Finally, we may conclude that the extracts isolated from the lentil seeds plants especially proteinous compound have antioxidants and hypoglycemic.
Keywords
Lens culinaris; oxidative stress; protein compound

Statistics Article View: 268 PDF Download: 329