جستجوی مقالات مرتبط با کلیدواژه "cholesterol" در نشریات گروه "شیمی"

Eucheuma cottoni (EC) contains the active compounds such as phenol, hydroquinone, flavonoids, and triterpenoids which act as antioxidants. A common food ingredient used to improve flavor, monosodium glutamate (MSG) can be harmful to the body if used excessively or over an extended period. This study aims to demonstrate how EC extract affects the body weight and cholesterol levels of Ratus norvegicus which MSG induces. Three identical groups including 24 experimental animals were created: GI is for untreated, and GII stands for the group that was exposed to MSG for 14 days at a dose of 4 g/kg BW, dissolved in an intragastric sonde solution every 7 days. GIII was induced by 4 g/kg BW of MSG, just as GII did, and given 400 mg/kg BW of Euchema cottoni extract diluted in 0.5% CMC Na solution on the tenth day by intragastric sonde per day for 14 days. Statistical test results for initial and final body weight variables using the paired sample t-test showed significant results (p= 0.062), meaning the body weight of the experimental animals in all groups did not significantly change before or after treatment. This shows that the body weight of the experimental animals was unaffected by the 14-day induction of MSG at a dose of 4 g/kg BW. Cholesterol level variable, MSG induction can increase total cholesterol levels (p=0.03). When comparing the cholesterol levels of the group administered EC extract and induced by MSG to the group induced by MSG alone, there was no discernible change (p=0.134), this shows that the EC extract could not reduce the cholesterol levels of experimental animals induced by MSG.

One of the important molecules in homeostasis, especially for hormone metabolism, cellular membrane production, and vitamin D synthesis is cholesterol. However, studies showed that increased levels of this molecule would be associated with increased incidence of cardiovascular diseases including heart failure and myocardial infarction (MI). Thus, the measurement of the blood level of cholesterol is an important step for early detection and prevention of several diseases. Electrochemical sensors with high accuracy could be useful for the detection of cholesterol in body fluids. Due to the outstanding chemical and physical properties that nanoparticles possess, they are perfectly suited for the development of new and improved sensing devices. In particular, electrochemical sensors and biosensors are two types of sensing devices that could benefit from the use of nanoparticles. Many different kinds of nanoparticles, such as metal nanoparticles, oxide nanoparticles, semiconductor nanoparticles, and even composite nanoparticles, have found widespread application in electrochemical sensors and biosensors, respectively. This review has covered a variety of electrochemical biosensors for cholesterol detection, including conductometric, amperometric, and potentiometric-based biosensors, as well as their detection techniques and limitations.

In this work, a new electrochemical system was developed for determination of cholesterol based on coulometric fast Fourier transformation cyclic voltammetry (CFFTCV) in a flow injection analysis system. In this detection method, also a new cholesterol oxidase biosensor was designed by immobilizing the enzyme into a cross-linked matrix of chitosan– room-temperature ionic liquid (1-butyl-3-methylimidazolium tetra fluoroborate). Initially, the surface of a glassy carbon electrode was modified with CeO2 NPs and then by the electrodeposition of Au particles onto the thiol functionalized multiwalled carbon nanotubes. Scanning electron microscopy and impedance spectroscopy was use to characterize the biosensor. The presence of Au and CeO2 nanoparticles in the matrix of provides an environment for the enhanced electrocatalytic activities. Under optimal conditions, the biosensor exhibited a linear response to cholesterol in the concentration range of 0.01–1 μM with a correlation coefficient of 0.99, good sensitivity, a low response time, repeatability (R.S.D value of 1.9%) and long term stability, 45 days with a decrease of 4% response.