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Mk Koohi , G Sadeghi-Hashjin , A Rasouli , Z Khorami, E Shahroozian ,
Volume 24, Issue 9 (Dec 2016)
Abstract

Introduction: Influences of lead on functions of many organ systems are known, but less experimental studies has been done on influences over the behavior, including pain sensation. This study was carried out to reveal possible changes in the onset and intensity of reactions to painful stimuli in mice, after long-term exposure to lead acetate.

Methods: In this experimental study, 24 adult male albino mice were divided randomly into 3 groups of 8 each. Control group received fresh water ad lib and 2 treated groups received drinking water contaminated by either 5 ppm or 500 ppm of LA for 90 consecutive days. On the day of 91, nociceptive were performed using a hot plate and formalin, to evaluate onset and intensity of  reaction in response to the thermal and chemical pain, respectively. At the end, the animals were euthanized and blood samples were collected for determination of cortisol levels using an ELISA assay.

Results: The animals exposed to LA showed a delay in reaction to painful stimuli induced by thermal stimulus by 52% and 59% with low and high doses, respectively. Thermal pain intensity of reactions to was declined by 63% with LA 5 ppm and by 82% with LA 500 ppm (P<0.05). Delayed reaction to chemical stimulus was also prominent in treated groups up to 68% and the pain intensity was declined by 80%, but they were not statistically significant. Blood cortisol levels remained almost unchanged.

Conclusion: Delayed reaction to painful stimuli after chronic LA exposure may be considered as a complication which weaken the alarming role of the pain. Further studies regarding the mechanism of action and the extent of the importance of these effects are warranted.


Masomeh Babaei, Jalal Hassan, Mohammad Kazem Koohi, Mohammad Ali Ghasemzadeh,
Volume 31, Issue 10 (1-2024)
Abstract

Introduction: Olive leaf is an evergreen plant and enriched in phenolic compounds and antioxidants. Oleuropein is the most common type of phenolic compounds can found in Olive leaves. The aim of this study was to compare the antimicrobial and antioxidant effects of Oleuropein extracted from olive leaf with the extracts from its leaf and fruit.
Methods: The type of study was experimental and after ethanol extraction from olive leaf and fruit, oleuropein was isolated from the leaf extract. Antimicrobial effects of Oleuropein obtained from olive fruit and leaf extracts against Staphylococcus saprophyticus and Pseudomonas aeruginosa bacteria were determined using minimum inhibitory concentration (MIC) method. Amounts of phenolic compounds were derived by the Folin-Ciocalteu assay and the antioxidant effects were determined by the 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) free radical inhibition method. SPSS version 16 software was used for statistical calculations, Excel program used to draw graphs and one-way ANOVA was used to evaluate the effect of the intervention.
Results: Oleuropein was extracted from olive leaf in the amount of 14% with a purity of 70%. The highest and lowest amount of phenolic compounds and the antimicrobial and antioxidant effects were observed for Oleuropein obtained from olive leaf and olive fruit extracts, respectively. The amount of oleuropein phenolic compounds was equal to 879.16 (µg GAE/g), its MIC against S. saprophyticus and P.aeruginosa bacteria was equal to 3.25 and 12.5 mg/ml, respectively. Its antioxidant activity was equal to 8.59 µg/ml.
Conclusion: In the present study, oleuropein was extracted from olive leaves and the study showed that the amount of oleuropein in the Spanish Arbican variety was obtained with the highest value of 14%. According to the results of antimicrobial activity and antioxidant, it can be concluded that olive leaf extract and extracted oleuropein have the potential to increase and improve the performance of preservatives and antioxidants.
 


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