DETERMINATION OF HEMOLYTIC AND PHOSPHOLIPASE POTENTIAL IN FRUITS, VEGETABLES AND SPICES AVAILABLE IN PAKISTAN

Fruits, vegetables and spices are the rich source of proteins, minerals and vitamins. Many biological activities have been reported for fruits, vegetables and spices but less attention has been paid to their biological activity like hemolysis and phospholipase activity.There are various causes, that

Project Title

DETERMINATION OF HEMOLYTIC AND PHOSPHOLIPASE POTENTIAL IN FRUITS, VEGETABLES AND SPICES AVAILABLE IN PAKISTAN

Project Area of Specialization

Biomedical Engineering

Project Summary

Fruits, vegetables and spices are the rich source of proteins, minerals and vitamins. Many biological activities have been reported for fruits, vegetables and spices but less attention has been paid to their biological activity like hemolysis and phospholipase activity.There are various causes, that includes action of hemolysins, toxins, intense physical exercise. Hemolysis occurs in many haematologic and non haematologic diseases. Beta thalasemia is a major health problem in Pakistan, blood transfusion and iron chelation therapy is done to treat this disorder.polyphenolic compounds found in natural products are effective iron chelating agents, the aim of this research is to investigate and extract the compounds from vegetables, fruits and spices and natural
sources that are antihemolytic and has phospholipase activity, as world is facing more health issues and prefer herbal and natural remedies and products than synthetic drugs because of their zero side effects.

Project Objectives

1. Preparation of fruits, vegetables, spices and other natural products extracts.
2. Estimation of total proteins from extracts.
3. Evaluation of phospholipase/anti-phospholipase activity of extracts.
4. Evaluation Hemolytic/anti-Hemolytic activity of extracts.

Project Implementation Method

Fruits, vegetables and spices, which are easily available in this season, will be collected from market. then the extract preparation will be done, The crude extracts of fruits, vegetable and spices will be made by grinding in deionized water, acidic buffer, basic buffer, neutral buffer and ethanol. The extract will be kept on magnetic stirrer for atleast 1 hr. The extract will be centrifuged and supernatant will be stored at -20ºC till further use. after that, protein estimation will be determined by Bradford assay. Then Hemolytic activity will be determined by measuring the amount of hemoglobin released from the washed erythrocytes. In vitro oxidative hemolysis of human blood was used to study the influence of free radicals on biological membranes and the defensive effect of phenolic compounds and known antioxidants.
The phospholipase A2 (PLA2) activity of the fruit, vegetable and spices extracts will be assessed via turbidimetric assay. The substrate for the reaction will be freshly prepared with chicken egg yolk dissolved in 0.9% NaCl solution, and its absorbance will be made up to one at 740 nm.

Benefits of the Project

This project will help people to get some natural remedies instead of taking drugs. as world is facing more health issues and prefer herbal and natural remedies and products than synthetic drugs because of their zero side effects.

Technical Details of Final Deliverable

Development of an assay for the determination of hemolytic and phospholipase/antiphospholipase activity in fruits, vegetables, spices and other natural products. 

Final Deliverable of the Project

HW/SW integrated system

Core Industry

Food

Other Industries

Medical , Health

Core Technology

Others

Other Technologies

Sustainable Development Goals

Good Health and Well-Being for People, Affordable and Clean Energy

Required Resources

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