Effect of gum Arabic and arginine on antioxidant activity and the growth of Lactobacillus in rats


  • Department of Biology, Collage of Education for pure Science, University of Thi-Qar, 64001, Iraq
  • Department of Biology, Collage of Education for pure Science, University of Thi-Qar, 64001, Iraq
  • Department of Biology, Collage of Education for pure Science, University of Thi-Qar, 64001, Iraq


The aim of this study was to determine the antioxidant activities and their effect on the numbers of
Lactobacillus of dietary gum arabic and arginine supplemented in female rat. In this study, the common test
for measuring antioxidant activity of the plasma was evaluated using 2, 2-diphenyl-l-picrylhydrazyl assay
(DPPH. The active compounds were detected using GC-mass and the Lactobacillus bacteria was evaluated
by detecting them in the MRS culture medium, agar. The results showed that there were significant
differences between the studied groups, where the highest (87.00 ± 2.00) rate of antioxidants was recorded in
the group of gum Arabic and arginine, while the lowest (40.67 ± 2.51) percentage was recorded in the
positive control group. The results of GC-mass also showed the presence of many active compounds in the
extract of Arabic gum that act as antioxidants, microorganisms, allergens, and anti-cancer. The GA + AA
group also recorded the highest average number of Lactobacillus bacteria (240.66) compared to the rest of
the other groups. These findings support the notion that the gum arabic a good source of bioactive
compounds. From the study it was observed that there was a significantly increased (p ≤ 0.05) in plasma
total antioxidant capacity and increase the growth of Lactobacillus in rat after the consumption of gum
arabic and arginine.


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