RESEARCH ARTICLE
In Vitro and In Vivo Evaluation of the Protective Potential of Moringa oleifera Against Dietary Acrylamide-induced Toxicity
Lubna Rifai1, Mariam Mohammad2, Karim Raafat3, Fatima A Saleh2, *
Article Information
Identifiers and Pagination:
Year: 2020Volume: 14
First Page: 26
Last Page: 34
Publisher ID: TOMCJ-14-26
DOI: 10.2174/1874104502014010026
Article History:
Received Date: 24/2/2020Revision Received Date: 11/5/2020
Acceptance Date: 12/5/2020
Electronic publication date: 30/07/2020
Collection year: 2020
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Background:
A c rylamide (AA) in food is a public health concern that has attracted scientists’ attention worldwide.
Objective:
This study was carried out to investigate the efficiency of Moringa oleifera (M. olifera) leaves in the reduction of AA in French fries in vitro and its hepato-protective properties against AA-induced liver toxicity in vivo.
Materials and Methods:
Total phenolic, flavonoid, tannin contents and antioxidant potential of M. oleifera leaves were evaluated and the phenolic constituents characterized via HPLC. AA content was also monitored in French fries using LC-MS/MS. For in vivo assay, mice were treated with AA alone or in combination with M. oleifera (150 and 250 mg/kg IP).
Results:
Phytochemical screening showed that gallic acid, ellagic acid, epicatechin, and quercetin were the most abundant phenolic compounds identified. This work also demonstrated a nearly 37% reduction in AA when French fries were soaked in 1% M. oleifera. Moreover, AA-intoxicated mice resulted in a significant (P < 0.05) elevation in the liver enzyme alanine aminotransferase (ALT), which was restored when pre-treated with M. oleifera.
Conclusion:
This study proved that M. olifera could be effective in reducing AA levels in French fries and that treatment with M. oleifera extract can restore the hepatic damage in AA-intoxicated mice.
