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


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


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.


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

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