Beta
ManageSearchChatDiscover
36181

Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity

Article

Last updated: 04 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

-

Abstract

Lead considered as one of the most risk toxicity of environmental contamination. It causes an increment accumulation in food especially plant food. Also, soy flour is widely used, inexpensive and a highly nutritional source of protein. So, this investigation aimed to study the effect of soy flour (as plant protein source) enriched by spirulina against lead toxicity by using male and female rats. Results: Additional lead acetate in drink water caused a decreasing in hematological tests, blood Fe, Ca and Zn contents. While, spirulina improved status of hemoglobin level and blood Fe content. Whereas, the rats fed on soy flour groups resulted in a high shear force and bone Pb content compared with rats fed on combine with soy flour and Spirulina. Conclusions: Do not depend on plant protein only against lead exposure. Must be combine with animal protein specially milk and milk products.   Lead considered as one of the most risk toxicity of environmental contamination. It causes an increment accumulation in food especially plant food. Also, soy flour is widely used, inexpensive and a highly nutritional source of protein. So, this investigation aimed to study the effect of soy flour (as plant protein source) enriched by spirulina against lead toxicity by using male and female rats. Results: Additional lead acetate in drink water caused a decreasing in hematological tests, blood Fe, Ca and Zn contents. While, spirulina improved status of hemoglobin level and blood Fe content. Whereas, the rats fed on soy flour groups resulted in a high shear force and bone Pb content compared with rats fed on combine with soy flour and Spirulina. Conclusions: Do not depend on plant protein only against lead exposure. Must be combine with animal protein specially milk and milk products.   

DOI

10.21608/jfds.2019.36181

Keywords

Spirulina platensis, soy flour, lead toxicity, rat

Authors

First Name

Nadra

Last Name

Hassan

MiddleName

S. Y.

Affiliation

Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Elsayed

MiddleName

B.

Affiliation

Algal Biotechnology Unit, Fertilization Technology Department, National Research Centre, Dokki- Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Amany

Last Name

Salem

MiddleName

A.

Affiliation

Department of Special food and nutrition. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

10

Article Issue

4

Related Issue

5917

Issue Date

2019-04-01

Receive Date

2019-03-25

Publish Date

2019-04-01

Page Start

79

Page End

84

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 10_Issue 4_Pages 79-84.pdf

PDF . 456.1kB

Link

https://jfds.journals.ekb.eg/article_36181.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=36181

Order

1

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity

Details

Type

Article

Created At

22 Jan 2023