甲氧氯与骆驼乳修复的肝毒性

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-09-29 DOI:10.1108/nfs-12-2020-0469

E. Elsharkawy, N. El-Nisr, Nahed M. Wahba, W. Elsherif

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引用次数: 0

摘要

目的研究骆驼乳对甲氧氯肝毒性的恢复作用。设计/方法/方法本研究旨在研究骆驼乳对甲氧氯肝毒性的恢复作用。发现甲氧基氯（MXC）导致血清转氨酶（天冬氨酸转氨酶和丙氨酸转氨酶）和碱性磷酸酶显著增加，而MXC导致总蛋白和白蛋白水平显著降低。MXC显著抑制肝匀浆中脂质过氧化，并显著增强谷胱甘肽。肝脏出现肝细胞变性和凝固性坏死等病理损伤。新形成的胆管意味着门脉的肿瘤性变化和异常的有丝分裂模式和长期暴露有关。独创性/价值本研究得出结论，骆驼奶治疗可能对甲氧氯诱导的大鼠肝损伤起到保护作用。

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Hepatotoxicity of methoxychlor and camel milk restoration

Purpose The purpose of this paper is to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity. Design/methodology/approach The present study was carried out to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity. Findings Methoxychlor (MXC) caused a significant increase in serum transaminases (aspartate transaminase and alanine transaminase) and alkaline phosphatase, while MXC induced a significant reduction in total protein and albumin levels. MXC significantly inhibited lipid peroxidation and markedly enhanced glutathione in liver homogenate. Pathological damages as degeneration and coagulative necrosis of hepatocytes were established in liver. Newly formed bile ducteules denotes neoplastic changes in the portal tract with abnormal mitotic pattern were associated with the long-term exposure. Originality/value The present study concluded that camel milk treatment may play a protective role against methoxychlor-induced liver damage in rats.

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs