Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity
Hassan, N., Elsayed, A., Salem, A. (2019). Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity. EKB Journal Management System, 10(4), 79-84. doi: 10.21608/jfds.2019.36181
Nadra S. Y. Hassan; A. B. Elsayed; Amany A. Salem. "Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity". EKB Journal Management System, 10, 4, 2019, 79-84. doi: 10.21608/jfds.2019.36181
Hassan, N., Elsayed, A., Salem, A. (2019). 'Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity', EKB Journal Management System, 10(4), pp. 79-84. doi: 10.21608/jfds.2019.36181
Hassan, N., Elsayed, A., Salem, A. Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity. EKB Journal Management System, 2019; 10(4): 79-84. doi: 10.21608/jfds.2019.36181

Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity

Journal of Food and Dairy Sciences
Article 1, Volume 10, Issue 4, April 2019, Page 79-84  XML PDF (445.38 K)
Document Type: Original Article
DOI: 10.21608/jfds.2019.36181
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Authors
Nadra S. Y. Hassan1; A. B. Elsayed2; Amany A. Salem3
1Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Algal Biotechnology Unit, Fertilization Technology Department, National Research Centre, Dokki- Giza, Egypt
3Department of Special food and nutrition. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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. 
 
Keywords
Spirulina platensis; soy flour; lead toxicity; rat
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