Crude extract from Corn by products (silk and Cob) accelerate the functional restoration against compression injury to the sciatic nerve in a mouse model

Title : Crude extract from Corn by products (silk and Cob) accelerate the functional restoration against compression injury to the sciatic nerve in a mouse model

Abstract:

Globally, polyphenols have been explored extensively for their therapeutic potential and proved effectual against various maladies. However, their neuroprotective effect yet has not been extensively explored. Likewise, quest for the identification and utilization of biomolecules from Agro-industrial waste are also in lime light due to their effectiveness and role towards ensuring food security. The aim of current investigation was to extract the polyphenols from corn by products namely as corn cob and silk and investigate their antioxidant and nutritional profile and utilization against sciatic nerve injury in mouse model. Purposely, the polyphenols from corn silk and cob were extracted through conventional extraction by adapting different variables and probed for their antioxidant characterization and identification through HPLC. For the estimation of neuroprotective effect, sciatic nerve injury was induced mechanically and divided in different groups. Total three groups of animals were made including the control containing 5 mouse in each.  The control group was fed on normal chow during the whole study period whereas, other two administrating on corn silk and corn cob extract @ 250mg/kg BWT/day from the day of nerve crush till the end of the experiment. The examined extracts showed promising antioxidant profile however, corn silk yield more pronounced effect then the Cob. The hot plate test, grip strength test and SFI assessment were taken to assess their sensorimotor functions regain ability and result showed significant improvement in the treated groups as compared to control.  Moreover, improvements in muscle mass of the experimental groups was the indicator of functional recovery.  The outcomes advocating the beneficial role of corn by products against nerve disorders. However, more studies are requited to disclose the mechanistic concerns involved with that action.

Biography:

Dr. Ali Imran is an Associate Professor in the Department of Food Science with over a decade of experience. He specializes in formulating plant-based nutraceutical interventions to combat oxidative stress-related ailments in both animal and human models. With over 150 publications in esteemed food science and nutrition journals, Dr. Imran has garnered expertise in his field. He has secured numerous competitive research grants pertinent to his area of expertise. Currently, he is investigating the impact of plant-based nutraceuticals on brain health using animal models. Additionally, Dr. Imran serves as a postdoctoral research fellow at the School of Agriculture, Food, and Ecosystems at the University of Melbourne, Australia. He has edited and authored over 10 book chapters emphasizing the health benefits of polyphenols.