Comparative study between chemical, physical and enzymatic methods for Jatropha curcas kernel meal phorbol ester detoxification.

Detoxification of protein rich Jatropha kernel cake to eliminate the phorbol esters is a great challenge for its industrial utilization in food processing. Several methods either chemical or physical have been previously applied trying to degrade phorbol esters in Jatropha curcas seed cake, which are the main toxic compound with thermo-stable properties. The objective of this study was to compare the different methods to get rid of phorbol esters (PE) including, chemical treatments (0.1 M NaOH/90 % methanol, 85 % ethanol, 90 % methanol & 85 % ethanol (50:50) for 8 h), physical treatments (microwave, ultrasonic and microwave + ultrasonic) and enzymatic treatment by crude germinated Jatropha seed lipase (CGJS). The results showed that the elimination of phorbol esters content chemically treated either by 0.1 M NaOH/90 % methanol or ethanol 85% had effectively decreased by 98.04 % and 98.17 %, respectively compared to control. The treatment by methanol 90% and ethanol 85% (50:50) gave degradation percentage of 95.43% of phorbol esters. The enzymatic elimination of phorbol esters by crude germinated Jatropha seed (CGJS) lipase proved high efficiency of detoxification by reducing the percentage to 98.43%. On the other hand, physical detoxification of Jatropha seed kernel showed good results with microwave treatment by reducing phorbol esters content to 86.29 %. Treatment by ultrasound has detoxified the phorbol esters content by 87.60 % in Jatropha curcas seed. While, combination between microwave & ultrasound increased the percentage of phorbol esters degradation to 88.38 %. In conclusion, enzymatic degradation of phorbol esters is a safe method for degradation as it is both an un-expensive and easy way for detoxification.

Isoflavones-Enriched Soy Protein Prevents CCL(4)-Induced Hepatotoxicity in Rats.

The burden of liver disease in Egypt is exceptionally high due to the highest prevalence of hepatitis C virus (HCV) resulting in rising rates of hepatocellular carcinoma (HCC). The aim of the current study was to determine the isoflavones in soy and to evaluate the protective role of soy against CCl(4)-induced liver damage in rats. Four experimental groups were treated for 8 weeks and included the control group, soy-supplemented diet (20% w/w) group, the group treated orally with CCl(4) (100 mg/kg bw) twice a week, and the group fed soy-supplemented diet and treated with CCl(4). Blood and liver tissue samples were collected for biochemical analyses and histological examination. The results indicated that protein content was 45.8% and the total isoflavones recorded 167.3 mg/100 g soy. Treatment with CCl(4) resulted in a significant biochemical changes in serum liver tissue accompanied with severe oxidative stress and histological changes. Supplementation with soy succeeded to restore the elevation of liver enzymes activities and improved serum biochemical parameters. Moreover, soy supplementation improved the antioxidant enzymes, decreased lipid peroxidation, and improved the histological picture of the liver tissue. It could be concluded that soy-protein-enriched isoflavones may be a promising agent against liver diseases.