Isolation and Studying the Effect of Protein Fractions of Red chili pepper (Capsicum annuum L.) on Some Biochemical Parameters in Experimental Diabetic Rats

Abstract

The research was an attempt to Isolate and study the active protein compounds from the aqueous extract of red chili pepper (Capsicum annuum L.), using different biochemical techniques. Two compounds (A and B) were isolated using gel filtration chromatography for the precipitate produced by ammonium sulphate precipitation. The results predicted that, glucose level was lowered by intraperitoneally administration of the concentrated aqueous extract and the protein compound (B) compared with oral administration. The comparative molecular weight of the isolated protein active compound (peak B), was found to be 24000 Dalton, also it included the effect of the aqueous extract and the protein compound (B) in four doses (50, 75, 100 and 125 mg/kg body weight) on certain blood constituents in normal and alloxan induced diabetic rats. In normal rats, the blood glucose level was significantly lowered by crude aqueous extract and the protein compound in a dose (75 mg/kg body weight) compared with control group. and in a same dose showed a significant decrease in serum cholesterol and total lipids level. In diabetic rats, the protein compound in a dose of (75mg/kg body weight) showed a significant decrease in serum glucose, cholesterol and total lipids levels.

Keywords

• Red chili pepper,(Capsicum annuum L.),Diabetes disease

References

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