Raw Wheat Germ Research Articles

Synthesis of Multivalent Glycoside-Immobilized Carboxymethyl Cellulose Nanohydrogel Particles with Superadsorption Ability for Lectins.

Carboxymethyl cellulose (CMC) is a water-soluble cellulose derivative that is nontoxic, biocompatible, biodegradable, and nonallergenic. As developing an adsorbent material for carbohydrate-binding proteins is challenging, we aimed to synthesize CMC nanohydrogel particles (CMCGPs) with an extremely high lectin adsorption tendency in this study. CMCGPs were used as the backbone of an adsorption carrier that was synthesized by cross-linking CMC with ethylene glycol diglycidyl ether. A series of glycoside-immobilized CMCGPs were synthesized by binding two types of glycans (LacNAc and lactose) to the polyvalent carboxymethyl groups that are present on the CMCGP surface and act as reaction sites. These immobilized glycosides function as molecular recognition sites. Glycan moieties were incorporated into the CMCGP backbone at degrees of immobilization (DI) ranging from 8.7 to 21.0% by altering the reaction composition. LacNAc-CMCGP (3b) showed a 19.9% DI of LacNAc glycoside to the CMCGP carboxymethyl group; on average, its particle size swelled to 418 nm in phosphate-buffered saline, which is approximately 1.4 times its dry-state size. Analyzing the adsorbent properties of glyco-CMCGPs using a lectin-binding assay showed the high structural specificity of glyco-CMCGPs to lectins. The equilibrium isotherm data was explained by the Langmuir adsorption model. Notably, compound 3b adsorbed 1.95 ± 0.05 μg of wheat germ agglutinin (WGA) lectin per 1.0 μg-dry of 3b particles at an adsorption equilibrium time of a few minutes. Furthermore, solid-state 13C nuclear magnetic resonance analysis showed that WGA lectin retained its natural structure without denaturation after binding to LacNAc-CMCGP. These results were also supported by affinity purification experiments of WGA from raw wheat germ extract using LacNAc-CMCGP, demonstrating that glyco-CMCGP is capable of adsorbing and desorbing lectin while maintaining its biological activity. Thus, multivalent glycoside-immobilized CMCGPs that use woody biomass derivatives as the backbone are expected to be applied as biorefinery materials, which specifically and abundantly adsorb not just plant lectins but also pathogenic viruses and toxin proteins.

Different Protein Sources of Larval Diet on the Rearing of Anastrepha fraterculus (Diptera: Tephritidae): Biological and Nutritional Analyses.

Anastrepha fraterculus (Diptera: Tephritidae) is considered an important pest in Neotropical countries. The laboratory rearing of this species should reproduce conditions in nature; thus, special attention is required to the nutritional quality of diets for larval development. Protein components (wheat germ) are costly and account for most production costs in lab insect rearing. In this sense, this work aimed to identify ingredients to replace wheat germ, without compromising diet quality for the lab rearing of A. fraterculus. We tested diets composed of whole rice flour, corn flour, and a mixture of whole wheat flour + soybean flour as substitutes for wheat germ as well as a raw wheat germ diet, considered the control. The protein sources used in the larval diet influenced the biological performance of both the larval and adult stages of A. fraterculus during six generations. The diet containing corn flour and wheat germ showed similar results in the different developmental parameters. The diet with rice flour also provided adequate biological development for A. fraterculus throughout its life cycle and was nutritionally similar to the control. As it is local product, rice flour can replace wheat germ (costly imported product) in artificial diets for A. fraterculus, reducing production costs by roughly 30% without compromising the biological and nutritional parameters of the insects. Faced with this, the rice flour can be considered suitable for the mass rearing of A. fraterculus in the laboratory.

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.

Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β-tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.

Optimization of the conditions for the immobilization of glycopolypeptides on hydrophobic silica particulates and simple purification of lectin using glycopolypeptide-immobilized particulates

Glycopolypeptide-immobilized particulates exhibit high binding selectivities and affinities for several analytes. However, to date, the conditions for the synthesis of glycopolypeptide-immobilized particulates have not been optimized and the application of these particulates as carriers for affinity chromatography has not been reported. Accordingly, herein, as a model compound for determining the optimal conditions for the immobilization of an artificial glycopolymer on hexyl-containing hybrid silica particulates (HSPs), the glycopolypeptide poly [GlcNAcβ1,4GlcNAc-β-NHCO-(CH2)5NH-/CH3(CH2)9NH-/γ-PGA] (3) containing multivalent chitobiose moieties and multivalent decyl groups with a γ-polyglutamic acid backbone was synthesized. Immobilization of 3 on HSPs under each condition was evaluated by a lectin-binding assay using wheat germ (Triticum vulgaris) agglutinin (WGA), which is an N-acetylglucosamine-binding lectin. As a result, the optimal immobilization conditions for HSPs at 25 mg/mL were obtained at dimethyl sulfoxide (DMSO) concentration of reaction solvent in the range of 1(DMSO):9(water) to 4(DMSO):6(water) and a compound 3 concentration in the range of 125 nM–1250 nM. Furthermore, the influence of the alkyl group structure introduced into glycopolypeptide for imparting hydrophobicity to it on the immobilization of glycopolypeptide on HSPs was investigated. As a result of comparing three types, poly [GlcNAcβ1,4GlcNAc-β-NHCO-(CH2)5NH-/γ-PGA] (1) with no alkyl group, poly [GlcNAcβ1,4GlcNAc-β-NHCO-(CH2)5NH-/CH3(CH2)4NH-/γ-PGA] (2) with a pentyl group, and 3 with a decyl group, 3 showed the best immobilization efficiency on HSPs. Finally, 1 mg 3-immobilized HSPs prepared under the optimum conditions adsorbed approximately 7.5 μg WGA in a structure-specific manner. We also achieved a simple WGA purification from raw wheat germ extract as a practical example using 3-immobilized HSPs. We believe that in the future, these glycopolypeptide-immobilized particulates will be used not only for the purification of plant lectins, but also as specific adsorbents for various lectins-like substances such as in vivo lectins, pathogenic viruses, and toxin proteins.

Mikrodalga Destekli Buharlı Kurutma ve Dondurarak Kurutma Tekniklerinin Ham Buğday Ruşeyminin Antioksidan Aktivitesi ve Mikrobiyolojik Kalitesi Üzerine Etkileri

The purpose of this research was to study the effects of stabilization and storage conditions on the antioxidant activity and microbiological quality of raw wheat germ (R). For this reason, the raw germ samples were stabilized by microwave-assisted steam drying (MWS) and freeze-drying (FD) methods, and they were stored at different storage temperatures (-18, + 4 and 25°C) with polyethylene bags for 90 days. The total phenolics contents (TPC), antioxidant activities (DPPH and TEAC assay methods), and the counts of total mesophilic aerobic bacteria (TMAB), and the total yeast-mold count (YMC) of the germ samples were investigated. Methanol extracts of FD samples showed higher TPC and antioxidant activity than MWS samples significantly (p

Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation.

Wheat germ is a high-nutrient by-product from the milling industry with very limited optimal consumption due to its short shelf life. The severe activity of endogenous lipase and lipoxygenase is associated with the release of fatty acids which are responsible for the rancidity and shelf-life deficiency. Reducing these enzymes activity is essential for prolonging the wheat germ shelf-life. For this purpose, the mixed and simple fermentation of different wheat germ concentrations (10, 15 and 20% w/v wheat germ in distilled water) with Lactobacillus plantarum and Lactobacillus acidophilus was investigated to improve the stability of wheat germ by restraining the activity of the enzymes. Fermentation noticeably reduced the activity of the enzymes in all samples (ranges from 50 to 82.15% for lipase and 55.34 to 72 for lipoxygenase in different treatments), but the mixed-fermented wheat germ with the maximum concentration (20%) achieved the highest reduction level in both enzymes inactivation. Fermentation also resulted in an obvious increase in antioxidant activity from 51.18% in raw wheat germ to more than 72.73% in different samples, which mixed fermentation of 20% wheat germ suspension with the value of 89.76 was ranked first.

Effects of low-temperature microwave treatment of wheat germ.

Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5-20 min. Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave-treated wheat germ. The best model to describe sorption process was the Guggenheim-Anderson-De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε' < 1.87 and ε'' < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development. © 2021 Society of Chemical Industry.

Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization

The stability of α-tocopherol (α-toco), total phenolic content (TPC), antioxidant capacity (DPPH and ABTS•+ radical scavenging capacity assays), activity of lipase (LA) and lipoxygenase (LOX) were investigated during stabilization of raw wheat germ with an industrial convection oven at different temperatures (120, 130, 140, 150 and 160 °C) and times (0, 5, 10, 15, and 20 min). Degradation kinetics were best fitted by first-order reaction models for all measured parameters with high R2 and low root mean square (RMSE) values, except ABTSassay which was modeled accurately with the second-order model. The temperature dependence of rate constants for all degradation kinetic parameters were calculated according to the Arrhenius, Eyring-Polanyi, and Ball models. Following the Arrhenius and Eyring models, activation energy (Ea) ranged from 20.69 to 55.04 kJ mol−1, activation enthalpy (ΔH*) ranged from 20.44 to 51.61 kJ mol−1 whereas the activation entropy (ΔS*) varied between −179.313 and −213.447 J mol−1K−1 for the stabilized germ, respectively. It can be concluded that heat treatment at 120 °C for 20 min was the best processing conditions to stabilize the raw germ to preserve its valuable bioactive compounds, antioxidant activity and the models can be useful to design different heat treatment conditions.

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.

Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.

Influence of the host diet on the performance of Doryctobracon areolatus (Hymenoptera: Braconidae).

Fitness in parasitoids is generally influenced by host quality. We evaluated the development parameters of Doryctobracon areolatus (Hymenoptera: Braconidae) parasitoid on Anastrepha fraterculus (Diptera: Tephritidae) larvae, reared in artificial diets with different protein sources. Larvae of A. fraterculus were reared in the diets based on 1) raw wheat germ (control); 2) whole rice flour; 3) corn flour; and, 4) whole wheat flour + soybean meal. The larvae were used for the development of D. areolatus, to evaluate the number of offspring/female, emergence rate, sex ratio, egg-adult period, adult weight posterior tibia length and longevity. Larvae of A. fraterculus reared in the diets based on wheat germ and corn flour obtained a greater number of offspring, with shorter duration of egg-adult period for males and females. In diets with rice flour and corn flour, A. fraterculus larvae generated adults of D. areolatus with greater weight, longer tibia length and higher sex ratio, whereas larvae reared in wheat flour + soybean meal diet had a lower sex ratio. The diets based on rice flour and corn are the most appropriate for multiplication of the parasitoid.

Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

Effect of Ozone as a Disinfectant on Microbial Load and Chemical Quality of Raw Wheat Germ

ABSTRACTWhile raw seed sprouts can threaten consumers’ health by foodborne pathogens, thermal or chemical disinfection of sprouts may cause some negative effects; instead, ozone can be a good alternative treatment. This study investigated the effect of nine ozone treatments (2000, 4000, and 6000 ppm within 1, 2, and 4 h) on wheat germ chemical compositions and microbial flora. The results indicated that ozonation with 2000 ppm during 4 h was the optimized treatment with the greatest effect on decreasing the microbial load while it had the minimum effect on antioxidant properties, lipid oxidation, and moisture content of raw wheat germ.

Colecta de Pupas deDrosophila suzukiien Dieta de Germen de Trigo, por Lavado en Agua

To optimize Drosophila suzukii rearing and establish mass rearing its local parasitoids, this washing method collects pupae from wheat germ diet. The diet consists of purified water (480 ml), raw wheat germ (100 g), table sugar (45 g), Brewer's yeast (35 g), and maize flour (30 g). Preparation requires stirring and boiling all ingredients for 7 minutes, then cooling to room temperature. Implementation of the method allows collecting clean pupae and compiling them into a smaller space, so it helps mass rearing D. suzukii and its parasitoids. Additionally, it could facilitate execution of other ideas with potential to control the pest, among them, the sterile insect technique and sterile insect technique entomopathogenic fungi.

Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation

Wheat germ is scrapped during milling due to their unfavourable baking properties and rapid deterioration. Although it is a low-cost by-product with remarkable nutritional features, its widespread utilisation is limited by the action of enzymes. On that basis, the effect of the germ stabilisation process by fluidisation with hot air was studied. Fluidisation, carried out with air between 90 and 150 °C, generated notable lipase inactivation, which reached a minimum residual activity of 15.5% from original. The total tocopherol contents of stabilised samples were not significantly affected. Colour attributes of treated samples showed slight changes compared with raw wheat germ. A mathematical model was fitted to colour data to predict the changes due to heat. A first-order kinetic model was applied to descript the thermal lipase inactivation. The inactivation rate constant, D value, Z value and the activation energy were calculated for this process. The results obtained in this study are expected to contribute to the optimisation of wheat germ stabilisation by fluidisation. This process may enable to obtain a food with good nutritional features for human consumption from a co-product of the wheat milling industry at a short time and high temperature.

Antioxidant Activities and Phenolic Compositions of Wheat Germ as Affected by the Roasting Process

AbstractWheat germ is a good source for wheat germ oil, and it is a by‐product with highly concentrated nutrients from the wheat flour‐milling industries. In the present study, raw wheat germ was firstly heat‐treated at 180 °C for 20 min in a fluidized bed dryer, and further roasted at 180 °C for different periods of time. Roasting influence on total phenolic content (TPC), antioxidant activities, and phenolic compositions of wheat germ were evaluated. The roasting process significantly increased the TPC and antioxidant activities including free radical scavenging against DPPH and ABTS radicals, FRAP, and ORAC. In particular, the wheat germ roasted at 180 °C for 20 min showed higher antioxidant activity than those roasted at 180 °C for 5 and 10 min. Three major phenolic acids, namely, ferulic, chlorogenic, and caffeic acid, and four main flavonoids, namely, schaftoside and its isomers or adduct of sinapic acid were identified by HPLC. In general, the content of individual phenolic compounds decreased with prolongation of the roasting time except for ferulic acid. The results suggest that the antioxidant activities of wheat germ can be enhanced by roasting, and the enhancement effect might be partially attributed to the formation of Maillard reaction products (MRP).

Formulation of low cost artificial diet for Rrearing diamondback moth (Plutella xylostella L.)

Use of biological agents for insect pest control is important to prevent degradation of natural resources and for consumers to have insecticide residue-free vegetables. Launching of such programmes to use parasites and parasitoids as biocontrol agents for insect pest control need rearing crop pests for parasitization purposes. Mass rearing of the diamondback moth (DBM; Plutella xylostella L.) in the laboratory using artificial diet is necessary to have a continuous supply of parasitoids for field release. Experiments were conducted in the Plant Quarantine Unit at Gannoruwa in Peradeniya, Sri Lanka using second instar DBM larvae. Nine artificial diets (AD1 to AD9) were formulated for rearing DBM and compared with cabbage (Brassica oleracea L.) leaves as the control. The AD2 to AD9 were formulated by modifying the expensive Biever and Boldt diet (AD1) with low cost material i.e. partial replacement of agar with gelatin, Casein with soya flour, Biever’s yeast with ordinary yeast, raw wheat germ with ‘semolina’, Alphacel with filter papers, aureomycin with tetracycline, and linseed oil with vegetable oil. The results indicated that all the treatments had less survival rate of the DBM than the control. The percentage survival of the DBM on AD7, AD4, AD8 and AD5 diets were 48, 60, 60 and 72, respectively, compared to the control. The length of larvae was significantly higher (p&lt;0.05) in all treatments compared to control and D5 diets. The larval period in AD5 diet (8-12 days), though extended, was comparable to control (8-10 days). However, the mean weight of pupae reared on AD5 diet was significantly higher (p&lt;0.05; 5.2 mg) than those of other diets. The number of males emerging from AD2, AD4, AD8 and AD9 diets were higher than others whereas control and AD5 gave similar results (p&gt;0.05). Eggs laid per female were low in DBM reared in all artificial diets. The length of life cycle was low in AD5 (15-19 days) comparable to other diets. Overall results indicated that the AD4, AD5 and AD8 were better than other diets while AD5 was comparable to the control suggesting that this diet can be used for mass rearing of DBM in the laboratory.

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Wheat germ, an important by-product in the flour milling industry, is known for its nutritive value. This study investigated the effects of wheat germ supplementation on the quality of steamed bread. Raw wheat germ (RWG) or defatted wheat germ (DWG) was added to wheat flour at compositions of 1–11% (w/w). Results showed that RWG supplementation increased the wet gluten content of dough, but decreased the gluten index of steamed bread compared to the raw flour. However, opposite trends were observed by addition of DWG. Both RWG and DWG had generally similar effects on disulfide bond content. The color test showed that high levels of wheat germ were associated with a decreased L∗ value and an increased b∗ value. The a∗ values stayed close to a light red color irrespective of germ type. Sensory evaluation ratings and textural analysis indicated that steamed bread with acceptable quality attributes can be prepared from wheat flour fortified with wheat germ at less than 3%.

Study on the stabilization effect of continuous microwave on wheat germ

The purpose of this research is to study the stabilization effect of microwave on wheat germ using continuous microwave processing equipment. Results from the study indicated that microwave technique had a significant stabilization effect on wheat germ. When the on-line processing capacity of wheat germ was 20kg/h, the optimal conditions for wheat germ stabilization were microwave power of 4kW, the processing time of 8min and ventilation rate of 60Nm3/h. Under such conditions, the residual lipase activity decreased to 14.01% of that of the raw wheat germ. The lipoxygenase lost its activity completely under such intensity microwave processing. After 60days’ accelerated storage, the acid value increased only 6.56% of that of the stabilized wheat germ before storage. In addition, microwave could cause the death of harmful microorganisms. It was clear that the continuous microwave stabilization process was practicable for wheat germ stabilization.

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ.

BackgroundIn the last decade, several studies described the promising cytotoxic activity of fermented wheat germ towards cancer cell lines and during in vivo clinical trials. Recent data suggested that the antiproliferative, antimetastatic and immunological effects of this preparation are mainly attributed to quinones. This study aimed at exploiting the potential of sourdough lactic acid bacteria fermentation to release 2-methoxy benzoquinone, and 2,6-dimethoxybenzoquinone, which are naturally present in wheat germ as glycosylated and non-physiologically active form.ResultsPreliminarily, forty strains of lactic acid bacteria, previously isolated from wheat germ, were in vitro screened based on β-glucosidase activity. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were selected based on the highest enzyme activity and on technology features. These strains were used in combination to ferment wheat germ. Raw wheat germ, without bacterial inoculum, was subjected to the same incubation and used as the control. The sourdough fermented wheat germ was characterized based on microbiological, physico-chemical and biochemical features. During incubation, the release of the non-glycosylated and physiologically active 2-methoxy benzoquinone, and 2,6-dimethoxybenzoquinone was almost completed during 24 h. Compared to the control, the concentration of the above bioactive compounds increased almost 4 and 6-folds. Both raw wheat germ (control) and sourdough fermented wheat germ were ex vivo assayed for the anti-proliferative activity towards various cell lines of germ cell tumor, colon carcinoma and ovarian carcinoma. While no effect was found for the raw wheat germ, the sourdough fermented preparation markedly and variously affected the human tumor cell lines. The values of IC50 ranged from 0.105 ± 0.005 to 0.556 ± 0.071 mg/ml, with a median value of IC50 of 0.302 mg/ml.ConclusionsThese results are comparable to those found for other well-known pharmaceutical preparations, and may disclose the use of the sourdough fermented wheat germ as an ingredient, nutritional supplement and/or anticancer drug.

EFFECT OF RAW AND FERMENTED WHEAT GERM ON OXIDATIVE AND IMMUNE STRESS INDUCED BY CARBON TETRACHLORIDE (CCL4) HEPATIC TOXICITY IN RATS

Abstract The present study was performed to evaluate the effect of wheat germ and fermented wheat germ on some Immunoglobulin’s productions , lipids profile and liver functions in cirrhotic rats by carbon tetrachloride (Ccl4) . Rats were divided into eight groups , control groups (1&2) negative and positive were fed on basal diet without supplementation. All treated cirrhotic groups (3-8 ) were fed on experimental diets with raw or fermented wheat germ by different levels ( 5, 10 &15%) . Results clearly revealed that fermented wheat germ recorded the highest values content in Vitamin (A), (E) and (C), compared with raw wheat germ . The best treatment were fermented wheat germ (15%) and raw wheat germ (15% ) which had lowest values of total lipid , triglycerides , total cholesterol LDL , VLDL , AST , ALT and had the highest values of HDL , respectively. While , all groups fed on fermented wheat germ by different levels (5, 10,15%) had the highest values of serum level of interferon gamma (INF-y) and interleukin -10 (IL-10) respectively . It could be concluded that wheat germ and fermented wheat germ improve some Immunoglobulin’s production , lipids profile and liver functions especially fermented wheat germ 10 and 15% which has the best significant protective effect against acute hepatotoxicity induced by carbon tetrachloride (Ccl4) in rats. Key Word: fermented wheat germ – cirrhosis – CCl4 – liver oxidative stress - immune