الفهرس 
Diabetes mellitusOnly 14 pages are availabe for public view
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Abstract
group (1: Rats were fed on basal diet as a control negative.
group (2): Rats were injected with alloxan 150 mg and used as positive control group.
group (3): A group infected with diabetes and was fed on pizza + spirulina algae powder at does 2.5% of the weight of the diet.
group (4(: A group infected diabetes was fed on pizza + spirulina algae powder at does by 5% of the weight of the diet.
group (5): A group infected with diabetes was fed on chocolate cake+ spirulina algae power by 2.5% of the weight of the diet.
group (6): A group infected with diabetes was fed on chocolate cake+ spirulina algae power 5% of the weight of the diet.
During the experimental period, the body weight and feed intake were estimated weekly, and the general behaviour of rats was observed.
The experiment will take 28 days, at the end of the experimental period each rat weight separately then, rats are slaughtered and collect blood samples.
The obtained results could be summarized in the following:
6.1. Chemical composition of spirulina algae:
The moisture, protein, fat, ash, Fiber, Carbohydrates and energy value of spirulina algae as dry weight was 8.51%, 30.45%, 12.78%, 17.18%,12.51%, 18.57% and 346.94 kcal/100g, respectively.
6.2. Phenolic compounds of spirulina algae fractionation by HPLC analysis:
spirulina algae recorded for chlorogenic acid, gallic acid and ellagic acid. The mean values were 194.20, 41.27 and 39.31µg /g on
1. The highest phenolic compounds in dry weight basis, respectively.
2. While, the lowest phenolic compounds in spirulina algae recorded for Vanillin, Cinnamic acid and Pyro catechol. The mean values were 0.91, 2.77 and 3.41 µg /g dry weight basis, respectively.
6.3. Effect of pizza and chocolate cake fortified with Spirulina algae on body weight gain (BWG), feed intake (FI) and feed efficiency ratio (FER) of diabetic rats:
1. The body weight gain indicated that there is a significant difference between negative control and positive control group.
2. The highest body weight gain of treated groups (diabetic) was recorded for diabetic group rats fed on G6 (chocolate cake +5% spirulina). While the lowest value recorded for diabetic group rats fed on G5 (chocolate cake +2.5% spirulina) with significant difference.
3. There are no significant differences of feed intake between negative control and positive control group.
4. The highest feed intake of treated groups (diabetic) recorded for diabetic group rats fed on G6 (chocolate cake +5% spirulina). While the lowest value recorded for diabetic group rats fed on G5 (chocolate cake +2.5%spirulina) with significant difference.
5. There is no significant difference of feed efficiency ratio between negative control group and positive control group.
6. The highest feed efficiency ratio of treated group recorded for diabetic group rats fed on G6 (chocolate cake +5% spirulina). While the lowest value recorded for diabetic group rats fed on G5 (chocolate cake +2.5% spirulina) with significant difference.
6.4. Effect of pizza and chocolate cake fortified with spirulina algae on organs weight of diabetic rats:
1. There are significant differences between negative control group and positive control group in liver weight.
2. The highest liver weight of treated group recorded for diabetic group rats fed on G6 (cake +5% spirulina). While the lowest value recorded for diabetic group rats fed on G4 (pizza +5% spirulina) with significant difference.
3. There are significant differences of kidney weight between negative control group and positive control group.
4. The highest kidney weight of treated group recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While the lowest value recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina) with significant difference.
5. There are non-significant differences of spleen weight between negative control group and positive control group.
6. The highest spleen weight of treated group recorded for diabetic group rats fed on G6 (cake +5% spirulina). While the lowest value recorded for diabetic group rats fed on G5 (cake +2.5% spirulina) with non-significant difference.
6.5. Effect of pizza and chocolate cake fortified with spirulina algae on glucose levels of diabetic rats:
1. There are significant differences between negative control group and positive control group. The mean values were 125.90 and 254.80mg/dl, respectively.
2. The lowest glucose level of treated groups (diabetic) recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While the highest value recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina) with significant difference (P≤0.05), the mean values were 127.20 and 169.0mg/dl respectively.
6.6. Effect of pizza and chocolate cake fortified with spirulina algae on liver functions of diabetic rats:
1. ALT liver enzyme showed a significant difference between positive control group and negative control group.
2. The lowest ALT enzyme of treated group recorded for diabetic group rats fed on G6 (Chocolate cake+5% spirulina). While the highest value recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina) with significant difference.
3. AST liver enzyme showed a significant difference between negative control group and positive control group.
4. The lowest AST enzyme of treated group recorded for diabetic group rats fed on G6 (cake +5% spirulina). While the highest value recorded for diabetic group rats fed on G3 (pizza+2.5%spirulina) with significant difference.
5. ALP liver enzyme showed a significant difference between negative control group and positive control group.
6. The lowest ALP enzyme of treated group recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While the highest value recorded for diabetic group rats fed on G5 (cake+2.5%spirulina) with significant difference.
6.7. Effect of pizza and chocolate cake fortified with Spirulina algae on total protein and albumin of diabetic rats:
1. There are significant differences between negative control group and positive control group in total cholesterol levels was observed. The mean values were 78.00 and 131.50mg/dl, respectively.
2. The lowest total cholesterol of treated groups recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While the highest value recorded for diabetic group rats fed on G5 (cake +2.5% spirulina) with significant difference (P≤0.05), the mean values were 71.60 and 107.90 mg/dl, respectively.
3. There are significant differences of triglycerides between negative control group and positive control group.
4. The lowest triglycerides of treated groups recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While, the highest value recorded for diabetic group rats fed on G5 (cake +2.5% spirulina) with significant difference (P≤ 0.05), the mean values were 54.48 and 68.55 mg/dl, respectively.
6.8. Effect of pizza and chocolate cake fortified with spirulina algae on serum total cholesterol and triglycerides of diabetic rats:
1. The total protein showed a significant difference between negative control group and positive control group.
2. The lowest total protein of treated groups recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina). While the highest value recorded for diabetic group rats fed on G4 (pizza +5% spirulina) with significant difference.
3. There is a significant difference of albumin between negative control group and positive control group.
4. The lowest albumin of treated group recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina). While the highest value recorded for diabetic group rats fed on G4 (pizza +5% spirulina) with significant difference.
6.9. Effect of pizza and chocolate cake fortified with Spirulina algae on lipid profile of diabetic rats:
1. High density lipoprotein cholesterol (HDL-c) showed significant differences between negative control group and positive control group. The mean values were 50.00 and 27.90 mg/dl, respectively.
2. The highest HDL-c of treated groups recorded for diabetic group rats fed on G6 (cake +5% spirulina). While the lowest value recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina) with significant difference (P≤ 0.05), the mean values were 52.50 and 43.00 mg/dl, respectively.
3. Low density lipoprotein cholesterol (LDL-c) levels, data indicated that there are significant differences between positive control group and negative control group. The mean values were 44.59 and 32.60 mg/dl, respectively.
4. The lowest LDL-c of treated groups recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While, the highest value recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina) with significant difference (P≤0.05), the mean values were 16.80 and 47.62 mg/dl, respectively.
5. There are significant differences between negative control group and positive control group in very high-density lipoprotein cholesterol (VLDL-c). The mean values were 17.82 and 8.70mg/dl, respectively.
6. The lowest VLDL-c of treated groups recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While the highest value recorded for diabetic group rats fed on G5 (cake +2.5% spirulina) with significant difference (P≤0.05), the mean values were 10.90 and 13.71 mg/dl, respectively.
5.10. Effect of pizza and chocolate cake fortified with Spirulina algae on kidney functions of diabetic rats:
1. The serum urea level of positive control group recorded higher value when compared with negative control group with significant differences.
2. The highest serum urea level of treated group recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina). While the lowest value recorded for diabetic group rats fed on G6 (cake +5% spirulina) with significant difference.
3. Serum uric acid level of positive control group recorded higher value when compared with negative control group with significant differences.
4. The highest serum uric acid level of treated group recorded for diabetic group rats fed on G5 (cake +2.5% spirulina). While the lowest value recorded for diabetic group rats fed on G6 (cake +5% spirulina) with significant difference.
5. Serum creatinine of positive control group recorded higher value when compared with negative control group with significant differences.
6. While the highest serum creatinine level of treated group recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina). While the lowest value recorded for diabetic group rats fed on G6 (cake +5% spirulina) with significant difference.
6.11. Effect of pizza and chocolate cake fortified with Spirulina algae on red blood cell and white blood cell of diabetic rats:
1. The red blood cell (RBCs) of negative control group recorded higher value when compared with positive control group with significant differences.
2. The highest RBCs level of treated groups recorded for diabetic group rats fed on G4 (pizza +5% spirulina). While the lowest value recorded for diabetic group rats fed on G5 (cake +2.5% spirulina) with significant difference.
3. The white blood cell (WBCs), of positive control group recorded higher value when compared with negative control group with significant differences.
4. The highest WBCs level of treated group recorded for diabetic group rats fed on G5 (cake +2.5% spirulina). While the lowest value recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina) with non-significant difference.
6.12. Effect of pizza and chocolate cake fortified with Spirulina algae on hemoglobin and platelet of diabetic rats:
1. The haemoglobin (Hb) of negative control group recorded higher value when compared with positive control group with significant differences.
2. The highest haemoglobin level of treated groups recorded for diabetic group rats fed on G4 (pizza + 5% spirulina). While the lowest value recorded for diabetic group rats fed on G5 (cake +2.5% spirulina) with significant difference.
3. Platelets of positive control group recorded higher value when compared with negative control group with significant differences.
4. The highest platelets level of treated groups recorded for diabetic group rats fed on G3 (pizza +2.5% spirulina). While, the lowest value recorded for diabetic group rats fed on G6 (cake +5% spirulina) with significant difference.