Hanaa S.S. Gazwi , Eman E. Yassien , Maha M. Bikheet , Moshira M. Shaban , Waleed M. Abdel-Aleem , Amal F. Alqurashi , Asmaa H. Zaki
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引用次数: 0
Abstract
This study investigates the protective effects of soy milk fortified with Bee Pollen (SMBP) against renal damage in a rat model. The rats were divided into four groups: control, SMBP-treated, cisplatin-treated, and cisplatin + SMBP co-treated. Kidney function was assessed by measuring serum urea, creatinine, and uric acid levels. Oxidative stress was evaluated through malondialdehyde (MDA) levels, and antioxidant enzyme activities (GSH, SOD, and CAT) were measured. Inflammatory and apoptotic markers (NF-κB, IL-8, TNF-α, caspase-3, and caspase-9) were also analyzed, along with histopathological changes and immunohistochemical expression of NF-κB and cytochrome C. The results showed that adding 1 %, 3 %, and 5 % bee pollen to soy milk significantly increased protein content from 3.85 % in the control group to 9.26 % in the 5 % bee pollen sample. Bee pollen concentrations also enhanced antioxidant activity, total solids, and phenolic and flavonoid levels. Cisplatin treatment caused significant renal dysfunction, oxidative stress, elevated inflammatory markers, and apoptosis, accompanied by histopathological changes. Co-treatment with SMBP significantly reduced these effects, improving kidney function, reducing oxidative stress, and lowering inflammation and apoptosis. Histological analysis showed restored kidney architecture. These findings suggest that SMBP has strong nephroprotective properties, effectively counteracting renal damage through antioxidant, anti-inflammatory, and anti-apoptotic mechanisms.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.