Home|Journals|Articles by Year|Audio Abstracts
 

Original Article



Chemical Compositions and Hypoglycemic Activities of the Protein and Mucilage of Casimiroa edulis (Llave & Lex) Seeds and Fruits

Nabawyea Ibrahim, Seham El Hawary, Magdy Mohammed, Sanaa Ali, Zeinab Kandil, Esraa Refaat.




Abstract
Cited by 7 Articles

During the present study chemical compositions of the protein and mucilage of seeds and fruits of Casmiroa edulis (Llave & Lex) as well as their hypoglycemic effects and other related biochemical parameters were studied for the first time. The protein content of C. edulis seeds was prepared with 4% (w/w) yield. Amino acid analyzer of protein hydrolysates led to the identification of seventeen amino acids. Glutamic acid (10.25%) considered the major amino acid. Moreover, the mucilage content of C. edulis fruits was prepared with 11% (w/w) yield. GLC analysis of mucilage hydrolysates revealed the identification of ten sugars represented (87.19%), with galacturonic acid (31.23%) as the main component. Significant hypoglycemic effects of protein and mucilage were recorded with respect to control and glibenclamid (standard drug). In addition, histopathological examination was performed, and the results showed that, treatment with protein and mucilage remarkably improved ALT, AST, and ALP activities after streptozotocin induction with respect to control, also ameliorated the disturbances in GGT, total protein & albumin, GSH levels, CAT and lipid peroxidation activities. The prepared protein and mucilage exhibited properties that recommend them as natural supplements or in food industries for improving human being health.

Key words: ALP, Casimiroa edulis, Histopathological, Mucilage, Protein, Streptozotocin






Full-text options


Share this Article


Online Article Submission
• ejmanager.com




ejPort - eJManager.com
Refer & Earn
JournalList
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.