Law and Applied Sciences

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    In Vitro Assessment of Antioxidant, Anticancer and Antimicrobial Activity of Wheat Sprouts Extracts
    (Al-Quds University, Deanship of Scientific Research, 2019-09-10) Gheith, Nameer
    Cancer is a major public health problem. Researches show that tens of millions of people around the world suffer from cancer, and almost all ultimately die from it. Cancer is often thought of as an untreatable and painful disease. Although the development of cancer increases with age, people may develop cancer due to lifestyle, genetic mutations, or cell damage. Nevertheless, environmental effects may act as factors that lead to the development of cancer. Treatment of cancer is still being studied. The only choice for treating cancer patients nowadays is anticancer drugs and chemotherapy. The side effects may damage the whole body since anticancer drugs affect not only cancer cells, but also normal healthy cells. As a result, this leads to immunosuppression of the body. The inhibition of the immune system allows bacteria to infect the body, so the patients require antibiotics which are the first defense line against bacterial infections. Cancer patient will suffer more with the side effects of antibiotics along with anticancer drugs and chemotherapy. Accordingly, researches are trying to find alternative treatments that are less toxic than chemicals, like natural plants. Researches began using plant extracts which have always been rich sources for many compounds that are useful for producing drugs. In this study, specific plant sprouts will be used, which are wheat sprouts. This is because they have many nutrients that improve metabolism, keep normal blood sugar levels, and eliminate toxins by neutralizing them. After planting the wheat seeds, the sprouts will be dried in shade, and the anticancer and antimicrobial extracts will be obtained. Specific techniques will be used in order to examine the biological activity of these antioxidants, including the anticancer and the antimicrobial agents. Agar diffusion method will be used for evaluating the width of the inhibition zone. Later, the minimal inhibitory concentration of the antimicrobial extracts will be determined. In addition, the anticancer extracts will be experimentally used on different cancer cell lines, and by counting the floating cells, the number of dead cells will be compared with that of live cells. Afterwards, according to the results, wheat sprouts will be evaluated and tested if they can be used as antimicrobial and anticancer agents or not, by using different concentrations.
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    Isolation and Microbiological Activity of Whey Protein; Field of Application: the Formulation of Topically-Applicable Cosmetic Compositions
    (Al-Quds University, Deanship of Scientific Research, 2019-09-10) Herbawi, Raghad; Abu Dbaa, Bana; Rajabi, NoorAlhuda
    Whey protein is a liquid produced by the processes of the manufacture of milk products, including the cheese industry, a source of health and vitality throughout the ages. However, it has several disadvantages, including that it causes pollution of the environment and groundwater. We will deal with these problems that pose a threat to the environment. Our project aims to reuse the watery by-product of cheese production processes. Whey powder was separated using ordinary cheese production processes, while Whey concentrate was isolated using thermal treatment processes. Each of them was dehydrated at 60º C for two days. The microbiological activities of the Whey protein were studied using agar dilution method on E. coli and Staphylococcus aureus. These solutions of Whey protein with concentrations (10 −2 , 10 −3 ,10 −4 and 10 −5 g extract/ml) in aqueous DMSO were prepared and analyzed for their bacterial growth inhibiting activity. The tested samples in the given concentration range exhibited 90-100% bacterial inhibition. The physiochemical and rheological properties and accelerated stability tests of three cream formulas containing different concentrations of Whey powder as emulsifier (33%, 50 % and 100% w/w) were assessed and compared with commercial cream product containing no Whey powder. All physical and rheological properties of the prepared formulations were found to be the same as the commercial cream product. Stability studies showed a stable homogenous appearance and effective cream during one month of storage at room temperature, 37º C, and at 50º C.