Effect of Cysteine on the Toxicity of Lead in Cooked Nile Tilapia

Document Type : Original research articles

Authors

Abstract

       The aim of the study was to evaluate the effect of cysteine and its plant sources (as chickpea) to reduce the levels of lead metals in cooked Nile tilapia (Oreochromis niloticus). Especially, the cysteine has an active hydrogen sulfide (SH) group which can chelate the lead. These lead metals cause the contamination of fish. Cysteine with lead formed stable and non-digestible compounds in the digestive system as proved in this research, therefore, easy to get rid of. The chemical composition of Nile tilapia and (chickpea flour) were performed. Also, heavy metals concentration in Nile tilapia was measured. Confirmation experiment was performed on the experimental rats. Male rats were divided into four groups and treated with different treatments of cysteine and chickpea flour for 60 days .Such three groups were biologically compared with control group fed on the basal diet. The sensory evaluation was performed Nile tilapia chickpea (as a source of cysteine) products. The chemical composition of Nile tilapia and (chickpea flour) indicated that they contain high protein levels (15.21, 15.79, respectively) and cysteine content was 1.8, and 0.59, respectively. Also, it was noted that lead (Pb) concentration in Nile tilapia was 6.5 ppm which was the highest heavy metal. The results showed significant difference in the concentration of lead metals in blood, urine and stool. There was also a significant difference in lipid profile, complete blood count (CBC), and liver and kidney functions. The sensory evaluation indicated that added chickpea flour to some food products like Nile tilapia has high acceptability. The study recommended that the use of chickpea flour for reducing absorption of lead metals in cooked food products should be considered.

Keywords

Main Subjects

Files

Share

How to cite

Statistics