Ghazaleh Fotouhi; Mojtaba Naderi; Fatemeh Shahbazi; Mostafa Alinaghizadeh
Abstract
Prolongation of wound healing time can be led to chronic infections. Therefor, to achieve infection preventive methods to accelerate of wound improvement process is one of essential needs of Human. In this study, the effects of methanolic extract of Holothuria leucospilota was investigated on restoration ...
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Prolongation of wound healing time can be led to chronic infections. Therefor, to achieve infection preventive methods to accelerate of wound improvement process is one of essential needs of Human. In this study, the effects of methanolic extract of Holothuria leucospilota was investigated on restoration of created wound in rat skin. Methanolic extracts of collected sea cucumber from depth of 10 to 15 meters was prepared by rotary. The amount of 0.5 and 1 gr of obtained extraction were added to base ointment. In continuing, 40 rats (average mean of 185±5 gr) were divided into 4 groups which included control, sham (base cream), 0.5% ointment and 1% ointment. Wound (diameter of 6±1 mm) was created on rats’ skin by punch biopsy. Each group were treated (1ml) with prepared concentrations ointment during 13 days. On days of 0, 4, 7, 10 and 13, the wound improvement process was investigated and the diameter of the wounds was measured. According to results, accelerate the wound recovery process was more obvious in treated groups with 0.5% and 1% ointment compared to control and sham groups. Also, there was significant different between treated group with 1%, sham and control during days of 7, 10, 13 (P<0.05).
Biochemistry
Ali Ahmadi Shapourabadi; Mohammad Fazilati; Habib-Allah Nazem
Abstract
Lactoferrin is one of the milk proteins that has shown a wide range of physiological activities such as antibacterial, anti-protozoal, anti-fungal, anti-viral, anti-cancer, antioxidant, anti-inflammatory and immunomodulatory. In this study, lactoferrin was extracted and purified from cow, sheep and goat ...
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Lactoferrin is one of the milk proteins that has shown a wide range of physiological activities such as antibacterial, anti-protozoal, anti-fungal, anti-viral, anti-cancer, antioxidant, anti-inflammatory and immunomodulatory. In this study, lactoferrin was extracted and purified from cow, sheep and goat milk. HPLC analysis and determination of the concentration of these three extracted lactoferrins were performed. Antibacterial activity against Gram negative Escherichia coli and Salmonella typhi and gram positive Bacillus cereus and Staphylococcus aureus and antioxidant activity were investigated. The activity of lactoferrin against DPPH free radical was investigated. Also, lactoferrin activity was evaluated in neutral acidic and alkaline environments. The combination test with iron was also performed with FeNTA reagent. The findings showed that lactoferrin has the ability to inhibit two bacteria, Escherichia coli and Staphylococcus aureus. Also, the evaluation of lactoferrin activity in neutral acidic and alkaline environments showed that lactoferrin is more stable in alkaline environment than other environments. In the combination test with iron, the results indicated the combination of lactoferrin with iron. The percentage of free radical inhibition was equal to %4.49. Also, the results showed that the concentration of lactoferrin in goat's milk is higher than that of sheep's and cow's milk and its amount was equal to 131.66 μg/ml.
