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Articles by Hoda Mahrous
Total Records ( 4 ) for Hoda Mahrous
  Khalid Abd EL Ghany , Ekbal Abd Elhafez , Ragaa A. Hamouda , Hoda Mahrous , Fattah Allah H. Ahmed and Hanafy A. Hamza
  Probiotic bacteria are considered beneficial microorganisms and have been widely used. They protect against harmful bacteria that can cause diseases. This study was carried out to evaluate the potential for L. acidophilus intact cells and cell lysates as antioxidant activities and also to evaluate the potential of this bacteria and their exopolysacchariedes (EPS) as antitumor activity in vitro and in vivo against Ehrlich Ascites Carcinoma (EAC) cell line. Lactobacillus acidophilus demonstrated having antioxidant activities for both cell lysates and intact cells with increasing antioxidative properties for cell lysates against 2, 2--diphenyl-1-picrylhydrazyl (DPPH), also resistance to hydrogen peroxide and hydroxyl radical. The EPS produced by L. acidophilus showed a powerful antitumor effect in vivo and in vitro in comparison with L. acidophilus itself while, E. coli increasing solid tumor volume than control.
  Shymaa Kamal , Ragaa A. Hamouda , Hoda Mahrous , Mohammed Labib Salem , Hanafy A. Hamza and Ekbal Abd Elhafez
  Increase in the levels of cholesterol is harmful, it is a risk factor for cardiovascular disease. This study was carried out to compare the in vitro anti-hypercholesteremia effects of different concentrations of probiotic bacteria (lactobacillus casei and lactobacillus plantarum) and cyanobacteria (Spirulina platensis) isolated as intact cells or cell lysates. The results showed that S. platensis is more effective The mixture of cell lysates from L. casei, L. plantarum and Spirulina platensis lowered the level of cholesterol by 65% as compared to the inhibitory effect of L. casei (32%), L. plantarum (33%) and S. platensis (47%). Their significant differences by using the mixture of testing bacteria as intact cells and cell lysate in the percentage of cholesterol reduction.
  Khalid Abd El Ghany , Ragaa A. Hamouda , Hoda Mahrous , Ekbal Abd Elhafez , Fath Allah H. Ahmed and Hanafy A. Hamza
  Background: Lactic Acid Bacteria (LAB) have great therapeutic and nutritional benefits. Among these are: Improved nutritional value of food, control of intestinal infections, improved digestion of lactose, immune modulator effect, control of some types of cancer and control of serum glucose level. Objective: The aim of this study was carried out to evaluate the therapeutic effect of β-glucan extracted from LAB was isolated from different food sources in Egypt. Materials and Methods: The isolation was performed from local Egyptian boza, cider, cheese and yoghurt. Only seven species from 27 was identified as LAB. Only one showed to produce β-glucan and identified by VITEC® 2 as Pediococcus parvulus . The optimization of isolate growth was examined in different temperature, pH and media. Results: The study revealed that the optimum temperature was 37°C, pH was 6 and the most selective medium for growth was Pediococcus selective medium (PSM). Beta-glucan production was assessed by FT-IR analysis, HPLC and HNMR spectroscopy. The therapeutic effect of Pediococcus parvulus β-glucan as antioxidant against DPPH was more significant, cholesterol lowering effect of β-glucan gave valuable results compared to simvastatin drug, the antibacterial effect and control of cancer in vitro against Ehrlich Ascites Carcinoma (EAC) were also gave valuable results. Conclusion: The extracted β-glucan from Egyptian Pediococcus parvulus had different therapeutic effect in vitro including, antioxidative properties, antimicrobial, control of cancer and cholesterol lowering effect.
  Shokry M. Shafik , Mahmoud A. Al-Saman , Asmaa Abdella and Hoda Mahrous
  Background and Objective: Beetroot is a vegetable and its juice was used in folk medicine to treat constipation, dandruff, gut and joint pain. It also has been used as antihypertensive, hypoglycaemic and showed antioxidant activity. This study aimed to investigate the effect of fermentation of red beetroot on the total phenolic content, antioxidant activity and DNA damage protection. Materials and Methods: The red beetroot (Beta vulgaris) root extract was fermented using different strains of lactic acid bacteria (Lactobacillus plantarum P108 and Lactobacillus acidophilus P110). DPPH, (ABTS) cation and superoxide anion assays were used in assessing the antioxidative potential of fermented beetroot. Total phenolics content of fermented B. vulgaris was estimated using Folin Ciocalteu reagent. Protection against DNA damage induced by the bleomycin iron complex was also studied. Results: The results showed that, both methanolic and aqueous extracts of the fermented B. vulgaris root had significantly higher (p<0.05) total phenolic content compared to the unfermented extract. Both methanolic and aqueous extracts of the fermented B. vulgaris root had significantly higher (p<0.05) (DPPH, ABTS+ and superoxide anion) radical scavenging activity compared to the unfermented extract. Also, the fermented extract exhibited greater protection against oxidative DNA damage induced by bleomycin than the unfermented extract. Conclusion: The present study concluded that fermented B. vulgaris root might be used as a functional food and in pharmaceutical industries.
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