Experimental study of the chemical and immunological properties of functional cookies fortified with pumpkin seed powder and its effects on hypoimmune experimental Rats

Abstract

This study was conducted to estimate the influence of pumpkin seed powder supplementation on the chemical composition of cookies also immune system function in immunocompromised laboratory rats. The chemical composition of cookies made by replacing wheat flour with 15 and 30% of pumpkin seed powder was high in protein, fat, ash (minerals) and fiber, but low in carbohydrates. Twenty white male rats were divided into four groups, the first group, the negative control group (-V) were fed cookies made of 100% wheat flour. Laboratory animals were dosed in the following groups (the infected positive control group was fed cookies made from 100% wheat flour, groups (3 and 4) were fed cookies containing 15 and 30% of pumpkin seed powder, respectively) orally 0.3 μl Sandimmune Immunosuppressive for 7 days until symptoms of reduced immunity appear. The results indicated the immunocompromised rats that fed cookies containing (15 and 30%) of pumpkin seed powder led to a weight gain of the rats in groups 3 and 4, which was at 68 and 77 gm, respectively, compared to the infected control group, which was at 36 g. There was also a significant decrease (P < 0.05) in cholesterol, triglycerides, low-density lipoproteins and very low-density lipoproteins and a significant increase (P < 0.05) in high-density lipoproteins compared to the positive control group (infected). Moreover, immunosuppressed laboratory rats treated with cookies made with pumpkin seed powder had a significant effect on improving blood parameters (RBCs, Hb, HCT, WBC and Net) and the values average of immunoglobulins (IgM, IgA and IgG) compared to The positive (infected) control group. The current study recommended eating pumpkin seeds for patients with low immunity.