Research Article | Volume: 9, Supplement 1, March, 2019

Potential protection from Alzheimer’s disease by wheat germ and rice bran nano-form in rat model

Attia A. Yaseen Sahar Y. Al-Okbi Ahmed M. S. Hussein Doha A. Mohamed Ayman A. Mohammad Karem A. Fouda Fathy M. Mehaya   

Open Access   

Published:  Mar 10, 2019

DOI: 10.7324/JAPS.2019.S108

The protective effect of nano-wheat germ (NWG) and nano-rice bran (NRB) was evaluated in Alzheimer’s like disease (AD) model associated with dyslipidemia in rats. Both NWG and NRB were analyzed for phenolic compounds, fatty acids, tocopherols, and B-vitamins. Plasma lipid profile and butyrylcholinesterase (BChE), brain oxidative stress and inflammatory biomarkers, as well as nutritional parameters, were assessed. The results showed linoleic acid as the major fatty acid while linolenic acid was <7% of the total fatty acids. Alpha, gamma, and delta tocopherols were present in both powders; the alpha form was of the highest level. Ferulic, sinapic, and vanillic were the predominant phenolic acids, while rutin and kaempferol were the major flavonoids in both powders. Animal experiment showed the induction of significant dyslipidemia and elevation of plasma BChE and brain oxidative stress and inflammatory biomarkers in AD control rats with associated dyslipidemia (AD-DL) compared with normal control. Body weight and food intake were reduced significantly in AD-DL rats compared with normal control. When AD rats were fed on a dyslipidemic diet supplemented with 30% of either NWG or NRB; all the studied biochemical and nutritional parameters showed significant improvement with different degrees compared with AD-DL control. NWG powder was more promising than NRB.

Keyword:     Alzheimer’s like model nano-wheat germ nano-rice bran brain biochemistry butyrylcholinesterase food chemistry.


Yaseen AA, Al-Okbi SY, Hussein AMS, Mohamed DA, Mohammad AA, Fouda KA, Mehaya FM. Potential protection from Alzheimer’s disease by wheat germ and rice bran nano-form in rat model. J Appl Pharm Sci, 2019; 9(S1):067–076.

Copyright: © The Author(s). This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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