biochemical effects of dietary boron supplementation on immune response, steroid hormones and minerals metabolism

To investigate the effect of dietary boron [B] supplementation as sodium tetraborate on immune response, steroid hormones, and minerals metabolism in female albino rats. Eight groups each of eight female albino rats were divided as following-Group I [control group]; rats were feed on a standard basal diet. Group II; rats fed on basal diet+5 mg B/100 g diet. Group III; rats fed on basal diet+10 mg B/100 g diet. Group IV; rats fed on basal diet+15 mg B/l00 g diet. Group V; rats fed on basal diet+20 mg B/100 g diet. Group VI; rats fed on basal diet+25 mg B/100 g diet. Group VII; rats fed on basal diet+30 mg B/l00 g diet. Group VIII; rats fed on basal diet + 35 mg B/100 g diet for six weeks. The cell-mediated immune response was induced by an intradermal injection of 0.1 ml of phytohemagglutinin [PHA] [150 micro g/0.1 ml] in the flank region on both the right and left sides. Inflammatory response was measured as a change in skin thickness prior to and at 6, 12, 24 and 48h after PHA injection. In addition, serum levels of follicle stimulating hormone [FSH], luteinizing hormone [LH], progesterone, l7 beta-estradiol [E[2]], calcium, inorganic phosphorus, magnesium, total cholesterol, triacylglycerofs, and alkaline phosphatase [ALP] activity were measured. The immune response was increased by dietary boron supplementation at 6h alter injection compared to zero time. At 12h after injection the immune response had the lowest values in all rat groups fed diets containing different doses of dietary boron [5-35 mg B/100 g diet]. Serum levels of FSH and LH were not affected by boron supplementation While, serum concentration of 17 beta-estradiol increased significantly by increasing boron supplementation. In addition, serum levels of total cholesterol and tnacylglycerols were reduced in rats fed diets supplemented with 20-35 .mg B/100 g diet. In addition, serum levels of ALP activity was reduced in all treated groups compared to control group. Serum levels of calcium were increased' in rat groups fed diets containing 10-25.mg B/100 g diet, and then reduced as the supplementation of dietary boron increased [30 and 35 mg B/100 g diet]. A significant reduction was observed in serum inorganic phosphorus concentration in rats fed diets supplemented with boron at tested doses of 10-35 mg B/100 g diet. Dietary boron supplementation has regulatory effects on immune response increased estrogen levels, and maintenance of bone integrity, which may have a preventive effect on the development of osteoporosis

Assessment of the use of Nigella sativa L. seeds and seed oil on hypolipidemia and other parameters in Guinea pigs

Effects of Nigella sativa L. Seeds and seed oil on gain in body weight, organs per body weight ratio, serum total lipid and total protein, the activities of serum transaminases [GOT and GPT], serum uric acid and urea were studied in six experiments using male guinea pigs fed a diet containing 0.5% cholesterol: 0.2% choline chloride and 10% corn oil. Nigella sativa L. seeds were supplemented at 1%, 2% and 4% of the diet; while, Nigella sativa L. Seed oil was supplemented at 2% of the diet. The results revealed, no significant difference between guinea pigs fed dietary cholesterol and different levels of Nigella sativa L. seed oil on growth rate, relative organs weight except relative kidney weight, ingestion of 0.5% cholesterol, 0.2% choline chloride with either Nigella sativa L. seeds or seed oil significantly elevated serum triglycerides, but have no significant effect on serum total protein, albumin and globulin, while had no significant effect on the activities of serum transaminases [GOT and GPT], serum uric acid and urea of guinea pigs. Histopathological examination of the liver sections showed various stages of hepatoma including vacuolation, degeneration and diffuse areas of necrosis. This experiment revealed that any amount of Nigella sativa L., either seeds or oil, consumed up to at least 4% of the diet decreased the serum accumulation of cholesterol and total lipids [that decrease is not significant] and significantly increased the serum accumulation of triglyceride. On the other hand, there was a significant decrease in the serum accumulation of the total protein and its fractions

preliminary study on the effect of nigella sativa L.Seeds on hypoglycemia

The hypoglycemic effect of Nigella sativa L. seeds, which is traditionally used in Egypt for the treatment was studied using alloxan-diabetic adult male albino rats. It was supplemented at 1%, 2% and 10% of the diets. The gain in body weight, relative liver and kidney weight ratio, serum glucose, serum total lipids, total cholesterol, triglycerides, serum GOT and GPT activity, serum uric acid and urea were determined. The obtained results revealed that, dietary, Nigella feeding significantly increased serum glucose by about 250% over the control level. There was significant increase in all serum previous parameters

Reduction in aflatoxins during the process of making balady and white bread from contaminated wheat

Reduction in levels of aflatoxins during the process of making balady and white bread from contaminated wheat flour has been investigated. The amounts of aflatoxins was reduced significantly during fermentation and baking [the process] when wheat flour of 82% and 72% extraction were used. Fermentation time of 30 min intervals from 30 to 180 min, followed by baking produced a reduction in AFB1 of 71.5 to 93.3%, in AFB2 of 74.4 to 98.4% in AFG1 of 23 to 63.2% and in AFG2 of 21 to 99% [pH values during fermentation time ranged from 5.98 to 5.46] in active dry yeast bread 82% extraction. However, in the baker's yeast bread [82% extraction] the corresponding reductions were 89.4 to 94% for AFB1, 80.4 to 98.8% for AFB2, 56 to 92.2% for AFG1 and 57 to 92% for AFG2 in the presence of adequate moisture [65%], values of pH ranged from 5.67 to 5.30 during fermentation time. However, the results from active dry yeast bread [72% extraction] gave reductions of 89.5 to 97.1%, 69.8 to C. 100%, 46.2 to C. 100% and 87 to 97% of AFB1, AFB2, AFG1 and AFG2, respectively, where pH values during fermentation time ranged from 5.48 to 5.12. When baker's yeast was used in the preparation of bread [72% extraction], the percentage reduction of toxin after baking ranged from 80.8 to 92% for AFB1, 61.4 to 82.8% for AFB2, 33.8 to 67.4% for AFG1 and 85 to 98% for AFG2, where moisture content was 75%, pH values ranged from 5.59 to 5.20 during fermentation time. Because wheat consumption in Egypt is largely in the form of bread these findings are of importance to public health authorities