Study the Relation Between Acetylcholinesterase and Obesity in University Students
Asmaa Fathi Hamouda,
Ibrahim Abdu Khardali,
Ibraheem Mohammed Attafi,
Magbool Essa Oraiby,
Mohammad Ahmad Attafi,
Ali Mousa Sulaiman Muyidi,
Hassan Abdu Ahmed Dohali
Issue:
Volume 8, Issue 3, May 2019
Pages:
46-51
Received:
31 July 2019
Accepted:
20 August 2019
Published:
3 September 2019
Abstract: Obesity is described as an asymmetrical body weight for height with an extreme growth of adipose tissue that is usually with the highest risk of disordered lipid profile. Obesity is caused by a sequence of excessive food intake, absence of physical motion, and hereditary predisposition. A few instances are caused primarily by genes, endocrine dysfunctions, medicines, or mental confusion. BMI gives a simple numeric test of obesity. BMIs below 20.0kg/m2 and above 25.0kg/m2 has been connected with significant various health problems and most of mortality incidence causes. The recent investigations indicate a relationship between obesity, acetylcholinesterase (AChE) activities, and short-term weight loss in obese. A total of 39 female students, 18-35 years old, involved in this investigation to evaluate the relationship between body mass index (BMI), blood lipid, and AChE in female’s university students. The present study reveals a strong correlation between BMI and lipid profile. As well, there is a weak negative relation between AChE and BMI in current work. But, All results of AChE in the present results within the reference range. Further long-term studies with a higher number and different types of sexes will be needed to validate and complete evaluate the specific relation between obesity and AChE.
Abstract: Obesity is described as an asymmetrical body weight for height with an extreme growth of adipose tissue that is usually with the highest risk of disordered lipid profile. Obesity is caused by a sequence of excessive food intake, absence of physical motion, and hereditary predisposition. A few instances are caused primarily by genes, endocrine dysfu...
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Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis
Issue:
Volume 8, Issue 3, May 2019
Pages:
52-58
Received:
13 July 2019
Accepted:
13 August 2019
Published:
6 September 2019
Abstract: This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.
Abstract: This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal prepar...
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