Hormonal, Histological, and Comparative Study of the Effect of Pure Ginseng on Testicular Function in the Breeding/Non-Breeding Season of Rams in Basrah.

This study aimed to investigate the effect of the administration of powdered Panax ginseng as a dietary supplement on testosterone concentration, spermatogenesis stimulating hormone, interstitial cell-stimulating hormone levels, sperms morphological characteristics, testis histological traits, and testicular size in the breeding and non-breeding season in adult rams. In total, 20 adult rams were included and randomly divided into three groups. The first group of adult rams (n=8) was subdivided into two subgroups of four rams (Sub-G1-B and Sub-G2-B). TheSub-G1-B and Sub-G2-B were fed 2 and 5 g of P. ginseng once a day, respectively, for 90 days during the breeding season. The second group of adult rams (n=8) was subdivided into two subgroups of four rams (Sub-G1-NB and Sub-G2-NB). The Sub-G1-NB and Sub-G2-NB were fed 2 and 5 g of P. ginseng once a day, respectively, for 90 days during the non-breeding season. The third group of adult rams (n=4) was considered the control group two times (in and out of the season). The results showed that the testosterone concentration and gonad protective and interstitial cell-stimulating hormone levels increased significantly (P<0.05) in both the experimental groups that received ginseng supplementation, compared to the control group in and out of the breeding season. The evaluation of sperm morphometric parameters, such as total sperm count, total motility, and progressive motility, showed superiority in improving the above-mentioned parameters. However, the total immotile sperms and non-progressive sperms underwent a significant decrease (P<0.05) in both experimental groups of ginseng supplemented, compared to the control group in and out of season. The angiogenesis of the seminiferous tubules increased significantly (P<0.05) in both experimental groups. Through a microscopic examination, the recorded data showed a significant increase in the population of spermatogonial stem cells as well as primary and secondary spermatocytes in both experimental groups. Values of testicular diameter showed a significant increase (P<0.05) after a period of 75 and 90 days following the initiation of treatments in both experimental groups, compared to the control group in and out of the season. It can be concluded that P. ginseng has some beneficial effects on the antioxidant status of the semen, the morphometric parameters, and other critical traits of sperm and testicles which are the important factors in male fertility.

Design, synthesis and biological evaluation of new 2-aminothiazole scaffolds as phosphodiesterase type 5 regulators and COX-1/COX-2 inhibitors.

A new series of 2-aminothiazole derivatives was designed and prepared as phosphodiesterase type 5 (PDE5) regulators and COX-1/COX-2 inhibitors. The screening of the synthesized compounds for PDE5 activity was carried out using sildenafil as a reference drug. Strikingly, compounds 23a and 23c were found to have a complete inhibitory effect on PDE5 (100%) at 10 µM without causing hypotension and the limited side effect of PDE5 inhibitors, suggest a distinctive therapeutic role of these derivatives in erectile dysfunction. On the other hand, compounds 5a, 17, 21 and 23b increased the PDE5 activity (PDE5 enhancers) at 10 µM. In addition, the study includes the screening of the COX-1/COX-2 inhibition induced by the synthesized compounds. All tested compounds have an inhibitory effect against COX-1 activity (IC50 = 1.00-6.34 µM range) and COX-2 activity (IC50 = 0.09-0.71 µM range). Moreover, a molecular docking study was implemented to reveal the binding interactions of potent compounds in the binding sites of PDE5 (PDB ID 2H42), COX-1 and COX-2 (PDB ID 3LN1) enzymes. For the interaction with the PDE5 enzyme, activator compounds had a strong binding mode (HB with Gln817:A) than inhibitory derivatives. Both types of compounds are considered as PDE5 regulators. This novel finding will encourage us to discover a new pharmacological application of small chemical entities as the PDE5 enhancer, or will lower side effects as PDE5 inhibitors. All active compounds adopted the Y-shape along the COX-2 active site.

Formulating a new high fiber rusk for production on commercial scale.

Three formulas were prepared for production of high dietary fiber rusk on production scale. The preparation was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of rusk were investigated. A remarkable improvement in minerals (calcium and phosphorus) and dietary fiber was achieved. Formulas 'A' and 'B' contained about 3 folds dietary fiber and formula 'C' contained about 4 folds compared with control rusk. The rheological properties of the dough were affected by the fiber incorporation in all suggested formulas. Baking performance showed that all rusk formulas were lower in loaf volume and higher in loaf weight than control sample. Physical measurements and sensory characteristics of rusk indicated generally that all formulas were acceptable, but formula B which contains 70 g wheat flour +10 g wheat bran +10 g maize flour +10 g barley flour seems to be generally superior in symmetry of shape, crust and crumb colour, crumb texture, break and shred, aroma and taste.

Enrichment of macaroni with cellulose-derivative protein complex from whey and corn steep liquor.

Macaroni was prepared from semolina fortified with 3, 6 and 9% CMC-protein (CMC--carboxymethyl cellulose) or HEC-protein (HEC--hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorption, dough weakening and mixing tolerance index were decreased, while dough development time and dough stability were increased when the amount of precipitated cellulose-protein complex from whey and corn steep liquor in the blends increased. Addition of both tested cellulose-protein complexes improved cooking quality by increasing the weight and volume of cooked macaroni, but cooking losses were greater. Sensory evaluation of the colour, flavour and appearance of macaroni were improved as a result of adding cellulose-protein complex from whey. Macaroni samples prepared from dough mixtures with 6 and 9% of cellulose-protein complex from corn steep liquor were less acceptable than those prepared from 100% semolina.