الفهرس 
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Abstract
This research was carried out to clarify the chemical components of chlorella and its active ingredients. Phenolic chemicals were identified utilizing HPLC techniques. Chlorella’s impact on biological, biochemical, and anti-diabetic modifications in male albino rats was studied. examining the effects of chlorella at two different doses (2.5 and 5%) on the antidiabetic behaviour of male albino rats. Following the addition of chlorella in various amounts to chocolate cake and pizza, a sensory analysis revealed that concentrations of 2.5% and 5% produced the best outcomes. It was also determined some physiological traits including BWG, FI, FER, and the weight of internal organs. The examined albino rats also received measurements of several biochemical parameters (glucose levels, liver function, kidney function, TC, TG, HDL-c, LDL-c, VLDL-c), as well as haematological measures (RBC, WBC, haemoglobin, and platelet).
Thirty-six male albino rats, weighing between (140 -150 g), were used for the experiment. Rats are placed into six groups, each group consisting of six rats, and fed a basal diet prepared for seven consecutive days to adjust.
group (1: Rats were fed on basal diet as a control negative.
group (2): Rats were injected with alloxan 150 mg and used as positive control group.
group (3): A group infected with diabetes and was fed on pizza + chlorella powder at does 2.5% of the weight of the diet.
group (4(: A group infected diabetes was fed on pizza + chlorella powder at does by 5% of the weight of the diet.
group (5): A group infected with diabetes was fed on chocolate cake+ chlorella power by 2.5% of the weight of the diet.
group (6): A group infected with diabetes was fed on chocolate cake+ chlorella power 5% of the weight of the diet.
During the experimental period, the body weight and feed intake were estimated weekly, and the general behaviour of rats was observed.
The experiment will take 28 days, at the end of the experimental period each rat weight separately then, rats are slaughtered and collect blood samples.
The obtained results could be summarized in the following:
6.1. Chemical composition of chlorella:
The dry weight of chlorella algae contained 5.91%, 51.95 %, 12.92 %, 8.98 %, 9.1 %, 11.79 %, and 371.24 kcal of moisture, protein, fat, ash, fiber, and energy, respectively.
6.2. Anti-nutritional factor of chlorella algae
The chlorella algae contain in order 38.94, 0.65, 2.73, 0.57%, saponin, phytic acid, tannins, and trypsin inhibitor.
6.3. Phytochemical screening of chlorella algae
The chlorella algae covered 72.10 mg GAE/100g DM of total phenols, 55.11 mg QE/100g DM of total flavonoids, and 42.50% of antioxidant activity (DPPH).
6.4. Minerals content of chlorella
Calcium, sodium, and phosphorus had the greatest mineral contents of all the chlorella algae.
While zinc, manganese, and copper were found to have the least mineral level in chlorella algae.
6.5. characterized of phenolics compounds in chlorella algae:
On a dry weight basis, the caffeic acid, salicylic acid, and quercetin acid were the phenolic chemicals in chlorella algae that were found in the highest concentrations.
While vanillic acid, 4 hydroxybenzoic acid, and cinnamic acid were found to have the lowest levels of phenolic chemicals in chlorella algae.
6.5. Influence of chlorella algae on body weight gain, feed intake and feed efficiency ratio of diabetic rats:
There is a significant difference between negative control and positive control group.
The greatest BWG, FI, and FER of treated group recorded with diabetic group rats fed on chocolate cake +5% chlorella. While the lowest value recorded for diabetic group rats fed on chocolate cake +2.5% chlorella with significant difference.
6.7. Influence of chlorella algae on organs weight of diabetic rats:
The liver weights of the negative control group and the positive control group range significantly.
The diabetic group rats fed on cake + 5% chlorella had the best liver weight of any treatment group ever seen. whereas the least value was once located for diabetes group rats fed on pizza + 5% chlorella with considerable version.
There are significant variants between the negative control group and the positive control group in the case of kidney weight.
The diabetic group rats fed on the pizza + 5% chlorella diet had the largest kidney weight of the treated group ever seen, while the least value for diabetic group rats fed on Pizza + 2.5% chlorella suggested with considerable variations.
It regarded from the spleen weight outcomes that there had been no variations between the effective and negative control groups. The diabetic group rats given on chocolate cake + 5% chlorella had the biggest spleen weight of the treated group that had been seen. whereas the lowest value for diabetic group rats fed on cake + 2.5% chlorella with non-significant difference used to be observed.
6.8. Influence of chlorella algae on glucose levels of diabetic rats:
It is convenient to observe that the negative control and positive control groups, with averages ranges of 268.00 and 121.50 mg/dl, respectively, differ significantly.
The greatest glucose level of any of the treated groups was once considered in the hyperglycemic group of rats fed on chocolate cake + 2.5% chlorella algae. While the smallest value used to be considered in rats fed pizza and 5% chlorella algae in the hyperglycemic group. There used to be a significant distinction in the average values, which had been 159.00 and 142.57 mg/dl, respectively.
6.9. Influence of chlorella algae on liver enzymes of diabetic rats:
A significant difference between the alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) which were recorded by the positive and negative control groups.
The liver enzymes ALT, AST, and ALP of hyperglycemic groups, it could be notice that group 6 (chocolate cake + 2.5% chlorella) recorded the greatest liver enzyme levels of the hyperglycemic rats, but the group 3 (pizza +2.5% chlorella) was significantly the lowest.
6.10. Influence of chlorella algae on total protein and albumin of diabetic rats:
There was once significant variation in albumin stages between the positive and negative groups.
When rats in the diabetic group were fed Pizza + 2.5% chlorella, their albumin ranges had been the lowest of the treatment groups. Whereas the maximum value for diabetic group rats fed on Pizza + 5% chlorella was once pronounced with a significant variation.
Total protein indicated significant variations between the negative control group and the positive control group.
For rats with diabetes given Pizza + 2.5% chlorella, the lowest total protein of the treated group used to be noted. Whilst the maximum value for diabetes group rats given on Pizza + 5% chlorella with a significant variance.
6.11. Influence of chlorella algae on serum triglycerides and total cholesterol of rats suffering diabetic:
TC and TG values for positive control groups were significantly higher than those for negative control group.
The treatment group that consumed pizza + 5% chlorella had the lowest TC and TG, then that of treated group consumed chocolate cake + 2.5% chlorella= which had the significantly greatest value.
6.12. Influence of chlorella algae on lipid fraction of rats suffering from diabetic:
The LDL-C and VLDL-C ranges of control positive groups had considerably greater values when compared to control negative groups.
Groups that have received hyperglycemic, it should be observed that the highest possible LDL-C and VLDL-C ranges have been recorded for pizza+5% chlorella, while the lowest values had been recorded for chocolate cake+5% chlorella with substantially differences.
6.13. Influence of chlorella algae on kidney biomarkers of diabetic rats:
A significant difference in the urea levels observed in the groups of positive and negative control rats.
Whereas group pizza plus 2.5% chlorella had the highest urea level among the treatment group. However, group chocolate cake + 5% chlorella recorded the lowest value with statistical difference.
The uric acid levels in the group of rats used as a positive control and negative control group, however, differed significantly.
The lowest value was found in group 6 (chocolate cake + 5% chlorella), and there was statistical difference between the groups, whereas group 5 (chocolate cake + 2.5% chlorella) had the highest uric acid level of the treatment group.
There was no statistically significant difference, creatinine levels were greater in the positive control group rats than the negative control group rats.
With no statistical difference, chocolate cake + 5% chlorella had the lowest mean value while group pizza + 2.5% chlorella had the maximum creatinine level of the treatment group.
6.14. Influence of chlorella algae on red and white blood cell of diabetic rats:
The negative control group’s red blood cells (RBCs) had larger values as contrasted to the positive control group with statistically significant versions.
The diabetic group rats given on Pizza + 5% chlorella had the biggest level of RBCs of the treated groups. The least value for diabetic group rats given on Cake + 2.5% chlorella stated with significant variations.
White blood cells (WBCs) confirmed substantial versions between the positive and negative control groups, with the positive control groups having larger values.
The diabetic group rats fed on cake + 2.5% chlorella had the biggest number of WBCs of any treated group, whereas the least value for diabetic group rats fed on pizza + 2.5% chlorella used to be suggested with an insignificant variance.
6.15. Influence of chlorella algae on hemoglobin and platelet of diabetic rats:
The hemoglobin (Hgb) of negative control group recorded higher value when compared with positive control group with significant differences.
The maximum hemoglobin level of treated groups recorded for diabetic group rats fed on pizza +5% chlorella. While the lowest value recorded for diabetic group rats fed on chocolate cake +2.5% chlorella with significant difference.
The obtained results of platelets indicated that the positive control group recorded higher value when compared with negative control group with significant differences.
The maximum platelets level of treated groups recorded for diabetic group rats fed on chocolate cake +5% chlorella. While the lowest value recorded for diabetic group rats fed on pizza +2.5% chlorella with significant difference.
6.16. Sensory properties of biscuits:
All tested sensory properties (color, flavor, taste, texture, crispness, appearance, mouth feeling and overall acceptability) of Pizza and chocolate cakes incorporated with 2.5% and 5% chlorella algae recorded high score (8.5 - 8.8) compared with control Pizza and chocolate cakes made from 100% wheat flour (9.0-9.5).
Pizza and chocolate cake containing 7.5% of chlorella, it showed a moderate decrease in all sensory properties tested for pizza and chocolate cake samples fortified with chlorella.
With 10% chlorella algae, pizza and chocolate cake showed a high decrease in all tested sensory properties of pizza and chocolate cake samples with significant differences when compared to control pizza and chocolate cake made from 100% wheat flour.
It could be concluded that pizza and chocolate cake incorporated with 2.5% and 5% chlorella algae samples recorded the best sensory evaluation.
6.17. Histopathological examination of pancreas
The pancreas of rats from control, normal group revealed the normal histological structure of islets of Langerhans and exocrine pancreatic acini.
Pancreas of rats from group 2 showed vacuolization of cells of islets of Langerhans and cystic dilatation of pancreatic duct.
The pancreas of rats from group 3 showed blood vessel and inflammatory cells infiltration.
The pancreas of rats from groups 4, 5 and 6 exhibited no histopathological alterations.