The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats

Ahlam Saleh Alhajri¹ and Hisham H. Saad^2,3

¹Department of Food Science and Nutrition, College of Agricultural and food Sciences, King Faisal University, Saudi Arabia

²Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shebin El Kom, Egypt

³Department of Clinical Nutrition، College of Applied Medical Sciences, Jazan University, Saudi Arabia

Corresponding Author E-mail: aalhajri@kfu.edu.sa

Consuming plant sprouts as part of the daily human diet is slowly on the increase, and the health benefits are now of interest in several disciplines. The aim of this investigation was to evaluate the chemical compositions of dried broccoli or dried green pea sprouts and the subsequent effects on the biological, biochemical and immunological parameters of male albino rats supplemented with acrylamide as a toxic material. Chemical constituents, mineral contents, total phenols and total flavonoid of tested vegetable sprouts were analyzed. Thirty male albino rats weighting 160± 5 g. were separated into 6 groups. The negative control group was first, and then the second group was given acrylamide 2.5 μg/kg/day. Groups (3, 4) and (5,6) were given treatment of the same toxic material and received 5 and 10 g dried broccoli and pea sprouts per 100 g basal diet, respectively. Feed intake, body weight gain, FER and some organs weights were calculated towards the conclusion of the investigation. Also, liver enzymes, lipids profile, serum glucose, kidney function, brain enzymes, oxidative activity and immunoglobulin were determined. Results showed that tested sprouts had high protein, fiber, vital minerals, total phenols and total flavonoid components. In addition, there were significant positive effects on the biochemical parameters that were tested, such as lipids profile, serum glucose, liver function, kidney functions, oxidative activity, brain enzyme and immunity responses, particularly at the 10% level, of tested sprouts and pea sprouts had high effect on tested parameters more than broccoli sprouts. In conclusion, pea and broccoli sprouts could potentially be used as protective agents against the toxic effect of acrylamide and the obtained results suggested that tested sprouts can be used as ideal candidates of natural antioxidant agents.

Brain Enzymes; Kidney Functions; Liver Enzymes; Vegetable Sprouts

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