Iraj Khodadadi | Islamic Azad University, Science and Research Branch (original) (raw)

Papers by Iraj Khodadadi

Research paper thumbnail of Bioactive peptide carnosin protects against lead acetate-induced hepatotoxicity by abrogation of oxidative stress in rats

Pharmaceutical Biology, 2016

Context Oxidative stress is a common mechanism of liver injury. Carnosine is a dipeptide having s... more Context Oxidative stress is a common mechanism of liver injury. Carnosine is a dipeptide having strong antioxidant effects. Objectives We investigated the effects of carnosine on lead-induced hepatotoxicity and oxidative stress in rats. Materials and methods Animals received an aqueous solution of lead acetate (500 mg Pb/L in the drinking water) and/or daily oral gavage of carnosine (10 mg/kg) for 8 weeks. Rats were then weighed and used for the biochemical (commercial kits), molecular (standard chemical methods) and histological (microscopic) evaluations. Results Lead-induced oxidative stress in liver tissue was indicated by a significant increase in the level of malondialdehyde (MDA) (8.25 ± 0.15 nmol/mg) as well as decrease in the level of total antioxidant capacity (TAC) (1.72 ± 0.25 mmol/g) and total thiol (SH) groups) 1.9 ± 0.22 mmol/g). Carnosine treatment decreased MDA (4 ± 0.08 nmol/mg), whereas it increased the contents of total thiol (3.25 ± 0.04 mmol/g) and TAC (3.44 ± 0.32 mmol/g) in the lead group. Carnosine also prevented the decreased body weight (p50.001), albumin (p50.05) and total protein levels (p50.001) and increased liver weight (p50.05) and activates of hepatic enzymes (p's50.001) (alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase and lactate dehydrogenase) in the lead group. Furthermore, histopathological study showed that carnosine attenuates liver damage by decreasing necrosis and infiltration of inflammatory cells. Conclusion Carnosine prevented lead-induced hepatotoxicity, indicated by molecular, biochemical and histopathological analyses through inhibiting lipid peroxidation and enhancing antioxidant defence systems. Therefore, carnosine makes a good candidate to protect against the deleterious effect of chronic lead intoxication.

Research paper thumbnail of Mini Review From the Molecular Base to the Diagnostic Value of Adenosine Deaminase

Avicenna Journal of Medical Biochemistry, 2014

Research paper thumbnail of Reduction of cholesterol in beef suet using lecithin

Journal of Food Composition and Analysis, 2009

Dietary fats have been implicated in the progression of coronary heart disease (CHD), and cholest... more Dietary fats have been implicated in the progression of coronary heart disease (CHD), and cholesterollowering procedures have attracted much attention since the link between cholesterol and CHD was established. This study aims to investigate the cholesterol-lowering effect of soybean lecithin on bleached and deodorized beef suet, a slaughterhouse by-product. Beef suet was bleached, deodorized and subjected to lecithin treatment, and the effects of lecithin-to-suet ratio, stirring time, stirring rate, and lecithin-to-water ratio on cholesterol reduction were investigated. Bleaching and deodorization, increasing of lecithin to-suet ratio, stirring rate, and stirring time up to 1.5 h elicited a linear reduction in cholesterol content, although further stirring showed no evidence of significant cholesterol reduction. In addition, different lecithin-to-water ratios did not show significant effect on cholesterol removal content. In all, up to 54.8% of bleached and deodorized beef suet cholesterol was reduced by lecithin treatment. Moreover, treatment with lecithin demonstrated an increase in suet-free fatty acids and color value with no effect on peroxide value. In conclusion, our observations suggest lecithin treatment as an appropriate method to reduce cholesterol in beef suet.

Research paper thumbnail of Bioactive peptide carnosin protects against lead acetate-induced hepatotoxicity by abrogation of oxidative stress in rats

Pharmaceutical Biology, 2016

Context Oxidative stress is a common mechanism of liver injury. Carnosine is a dipeptide having s... more Context Oxidative stress is a common mechanism of liver injury. Carnosine is a dipeptide having strong antioxidant effects. Objectives We investigated the effects of carnosine on lead-induced hepatotoxicity and oxidative stress in rats. Materials and methods Animals received an aqueous solution of lead acetate (500 mg Pb/L in the drinking water) and/or daily oral gavage of carnosine (10 mg/kg) for 8 weeks. Rats were then weighed and used for the biochemical (commercial kits), molecular (standard chemical methods) and histological (microscopic) evaluations. Results Lead-induced oxidative stress in liver tissue was indicated by a significant increase in the level of malondialdehyde (MDA) (8.25 ± 0.15 nmol/mg) as well as decrease in the level of total antioxidant capacity (TAC) (1.72 ± 0.25 mmol/g) and total thiol (SH) groups) 1.9 ± 0.22 mmol/g). Carnosine treatment decreased MDA (4 ± 0.08 nmol/mg), whereas it increased the contents of total thiol (3.25 ± 0.04 mmol/g) and TAC (3.44 ± 0.32 mmol/g) in the lead group. Carnosine also prevented the decreased body weight (p50.001), albumin (p50.05) and total protein levels (p50.001) and increased liver weight (p50.05) and activates of hepatic enzymes (p's50.001) (alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase and lactate dehydrogenase) in the lead group. Furthermore, histopathological study showed that carnosine attenuates liver damage by decreasing necrosis and infiltration of inflammatory cells. Conclusion Carnosine prevented lead-induced hepatotoxicity, indicated by molecular, biochemical and histopathological analyses through inhibiting lipid peroxidation and enhancing antioxidant defence systems. Therefore, carnosine makes a good candidate to protect against the deleterious effect of chronic lead intoxication.

Research paper thumbnail of Mini Review From the Molecular Base to the Diagnostic Value of Adenosine Deaminase

Avicenna Journal of Medical Biochemistry, 2014

Research paper thumbnail of Reduction of cholesterol in beef suet using lecithin

Journal of Food Composition and Analysis, 2009

Dietary fats have been implicated in the progression of coronary heart disease (CHD), and cholest... more Dietary fats have been implicated in the progression of coronary heart disease (CHD), and cholesterollowering procedures have attracted much attention since the link between cholesterol and CHD was established. This study aims to investigate the cholesterol-lowering effect of soybean lecithin on bleached and deodorized beef suet, a slaughterhouse by-product. Beef suet was bleached, deodorized and subjected to lecithin treatment, and the effects of lecithin-to-suet ratio, stirring time, stirring rate, and lecithin-to-water ratio on cholesterol reduction were investigated. Bleaching and deodorization, increasing of lecithin to-suet ratio, stirring rate, and stirring time up to 1.5 h elicited a linear reduction in cholesterol content, although further stirring showed no evidence of significant cholesterol reduction. In addition, different lecithin-to-water ratios did not show significant effect on cholesterol removal content. In all, up to 54.8% of bleached and deodorized beef suet cholesterol was reduced by lecithin treatment. Moreover, treatment with lecithin demonstrated an increase in suet-free fatty acids and color value with no effect on peroxide value. In conclusion, our observations suggest lecithin treatment as an appropriate method to reduce cholesterol in beef suet.