Frontiers in Agriculture and Food Technology

Frontiers of Agriculture and Food Technology Vol. 1 (11), pp. 125-130, November, 2013. International Scholars Journals

Full Length Research Paper

In vitro protective effect and Over-production effects of its phenolics on CCl₄ induced hepatotoxicity

Mohamed Bedor, Mostafa Rifat and Erfan Mattr

Department of Agricultural Development, Science and Research Branch, Cairo University, Giza, Egypt.

E-mail: [email protected]

Accepted 04 October 2013

Abstract 

This study illustrates the process of enhancing phenolics synthesis in Spirulina maxima grown in Zarrouk’s medium supplemented with sodium nitrate (NaNO₃) and/or phenylalanine (L-PA); attaining highest production were obtained in medium containing 3.77 gL^-1 NaNO₃ and 100 mgL ^-1 L-PA. HPLC profile showed the presence of phenolic acids and flavonoids predominantly with gallate, chlorogenate, cinnamate, pinostrobate and p-OH-benzoates. The protective action of Spirulina phenolic compounds (SPC) against CCl₄-induced in vitro, hepato-toxicity symptoms like microsomal lipid peroxidation and hydroxyl radical formation were studied. SPC exhibited antioxidant effects on DPPH radical scavenging with IC₅₀ values ranging from 23.22 to 35.62 µg.mL^-1 and inhibited CCl₄-induced lipid peroxidation in hepato-microsoms model, in dose-depended manner. Their protective potential was comparable to that of standard phenolic antioxidants such as BHT, BHA and –tocopherol (IC50 values ranged from 13.22 to 23.62 µg.mL^-1).

Key words: Spirulina maxima, antioxidant activity, carbon tetrachloride, hepatoprotective effects.