Basic Informations
C.V
CURRICULUM VITAE
Personal details
Educational background
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Date
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Qualification
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Institution
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September
(1997)
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B. V. Sc.,
(Bachelor degree in Veterinary Medicine) very good
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Faculty of
Veterinary Medicine Cairo Univ. Beni-Suef Branch, Egypt
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26/3/2003
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M. V. Sc.
(Master Degree in Veterinary Science) Biochemistry and Chemistry of Nutrition
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Faculty of
Veterinary Medicine Cairo Univ. Beni-Suef Branch Beni-Suef, Egypt
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11/3/2009
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Ph. D.
(Philosophy Degree in Veterinary Science) Biochemistry and Chemistry of
Nutrition
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Faculty of
Veterinary Medicine Beni-Suef Univ., Beni-Suef, Egypt
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Career History
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Date
2015till now
2009
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Job
Associate professor of biochemistry
Lecturer of
Biochemistry and Chemistry of Nutrition
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Institution
Biochemistry
and Chemistry of Nutrition Department, Faculty of Veterinary Medicine
Beni-Suef, Egypt
Biochemistry
and Chemistry of Nutrition Department, Faculty of Veterinary Medicine
Beni-Suef, Egypt
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27/4/2003
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Assistant
lecturer of Biochemistry and Chemistry of Nutrition
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Biochemistry
and Chemistry of Nutrition Department, Faculty of Veterinary Medicine Beni-Suef,
Egypt
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26/8/1998
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Demonstrator
of Biochemistry and Chemistry of Nutrition
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Biochemistry
and Chemistry of Nutrition Department, Faculty of Veterinary Medicine
Beni-Suef, Egypt
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Responsibility:
i) Learning and
researching
ii) Teaching
Biochemistry and Chemistry of Nutrition to undergraduates and postgraduates.
iii) Teaching
Biochemistry to undergraduate students in Health Institute, Beni-Suef
(2009-2011).
iv) Teaching
Clinical Biochemistry to 4th year students and students of Clinical Pharmacy
program (Chemistry3), Faculty of Pharmacy, Beni-Suef University, Beni-Suef
Egypt, (2012/2013)
Activities
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Date
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Activity
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|
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2000
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Conference
attended
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Physiology
Conference
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2001
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Conference
attended
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The 2nd
Scientific Conference of Faculty of
Veterinary Medicine, Beni-Suef, Cairo University
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2002
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Conference
attended
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Physiology
Conference
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|
2003
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Conference
attended
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The 3rd
Scientific Conference of Faculty of
Veterinary Medicine, Beni-Suef, Cairo University
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|
2004
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Conference
attended
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Physiology
Conference
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2005
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Professional
Membership
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The 4th
Scientific Conference of Faculty of
Veterinary Medicine, Beni-Suef, Cairo University
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1998 till now
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Laboratory
activity
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Urine and
blood biochemical analysis.
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2007
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Training
course
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Laboratory
Animal management By Biology Services Unit for Lab Animals ISS, Rome, Italy
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2009
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Conference
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5th
International Conference of The Egyptian Society of Environmental Toxicology
"Towards Safe Food in Eygept"
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2009
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Training
course
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By Histopathology
Unit, Fac. Vet. Med. - BSU, (Method in
Pathobiology) Morphological image
analysis, PCR, Tissue Microarray and Comet Assay, Semi-quantitative
measurement for biomarker, Histochemistry and Micro-dissection
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2011
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Conference
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2nd
Scientific Conference of Environment " Environmental Pollution and Its
Effect on Human and Animal Health" Ras-Sidr, Egypt
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2012
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Training
course
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Fac. Vet. Med.,
BSU in Collaboration With The
Egyptian Society of Environmental Toxicology "Environmental Pollutants Detection Using Atomic
Absorption"
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2013
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Conference
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7th
Scientific Conference of Fac. Vet. Med.
BSU, Moevenpick Hotel, Ain El-Sokhna
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2014
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Conference
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Centers of
Excellence, BSU
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Participate
in reviewing scientific papers in some International Journals:
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Food & Chemical toxicology
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Journal of Diabetes and its Complications
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Investigation of Biochemistry
Membership in
Scientific Societies:
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The Egyptian Society for Biochemistry and Molecular Biology
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Society of Physiological Sciences and their Applications
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The Egyptian Society of Environmental Toxicology
Master Title
Thermal effect on some biochemical constitution of beef meat
Master Abstract
Summary
Meat considered the most important source of animal protein of high biological value for human so its price is expensive. This study was planned to evaluate the chemical changes, which occurred in beef as a result of frozen storage at –18°C for (6, 15, 30, 45, 60, 75, and 90 days) and also heat treatment by boiling, roasting and boiling under pressure. The study included both chemical analysis of meat constituents and the keeping quality parameters.
The results were summarized as following:
I-Chemical constitutes:
1-Total proteins (g%):
Frozen storage of beef at –18°C for 90 days decreased the total proteins content of raw beef samples. That was observed also in samples which subjected to heat treatment as boiling and roasting causing a significant decrease in total protein content of beef.
2- Electrophoretic pattern of beef meat proteins:
The electrophoretic pattern of beef meat proteins changed due to thermal effect including frozen storage at –18°C for 90 days and heat treatment by different methods. The molecular weights of separated polypeptide bands were changed and the number of separated bands increased as a result of separation electrophoretically more mobile contents.
3- Total lipids (g%):
Total lipids content of beef not significantly changed during the frozen storage at –18°C for 90 days, while it were increased as a result of heat treatment. Roasted and boiled under pressure samples had higher total lipids than raw control samples.
4-Total cholesterol (mg%):
Total cholesterol content of beef not significantly changed during the frozen storage at –18°C for 90 days, while heat treatment by different methods including boiling, roasting and boiling under pressure leading to an increase in its percentage.
5-Total pigments (ppm):
Total pigments of beef decreased during frozen storage at –18°C for 90 days. Heat treatment of beef by boiling and boiling under pressure decreased the total pigments of beef, while it increased as a result of roasting.
II-Keeping quality parameters
1-Moisture (%):
Moisture content of beef decreased during frozen storage at –18°C for 90 days. Heat treatment by boiling, roasting and boiling under pressure had the same effect on the moisture content of beef.
2-Water holding capacity:
Both of frozen storage at –18°C for 90 days and heat treatment by different methods including boiling, roasting and boiling under pressure decreased the water holding capacity of beef.
3-Thiobarbituric reactive substances (mg malonaldehyde/kg tissue):
Frozen storage at –18°C for 90 days increased the T.B.A.R.S of beef. Roasting increased the T.B.A.R.S of beef, while boiling and boiling under pressure causing no significant changes that observed during 0,15,30 and 60 days of storage. At 75 days of storage the T.B.A.R.S of beef increased as a result of boiling, roasting and boiling under pressure, while at 90 days of storage only roasting and boiling under pressure increasing the T.B.A.R.S of beef.
Conclusion
From the present study it could be concluded that the chemical composition and the keeping quality parameters of beef were influenced by the thermal effect as total proteins, total pigments, moisture content and the water holding capacity of beef decreased as a result of frozen storage at –18°C and heat treatments by different methods. Total lipids, total cholesterol content increased as a result of heat treatments by different methods. Thiobarbituric acid increased as a result of frozen storage at –18°C and heat treatments by different methods.
Recommendation
To avoid changes in the chemical composition of beef which affect its nutritional value and its quality, preservation of beef by freezing should be for a short time. Cooking by boiling and boiling under pressure were the more favorable methods of cooking as compared with roasting.
PHD Title
"Biochemical studies on the relation between hormones related to carbohydrate metabolism and fatty liver in rats"
PHD Abstract
SUMMARY
Nonalcoholic fatty liver disease is emerging as a common medical problem. It is usually associated with one or more of these conditions which are insulin resistance, type 2 diabetes, dyslipidemia and obesity. Recently they collectively termed as the metabolic syndrome. It is generally accepted that high fat diets can be used to generate a valid rodent model for NAFLD.
The present study aimed to experimental induction of NAFLD by using of high fat diet (35%) in male Wister rats and to evaluate the biochemical and hormonal changes that occur in plasma and tissue which related to charbohydrate and lipid metabolism.
In addition, an attempt was made to clarify the role of some new antioxidants represented by Coenzyme Q9 derivative in extra-virgin olive oil as a supportive treatment of NAFLD.
The experiment was carried out on male Wistar rats for a period of 18 weeks and it was divided into two phases, the first phase (induction period) and the second phase (treatment period). First phase began from W1 to W10 and it was the period of induction of NAFLD. Rats were divided into two main groups (Ct and Hf groups) according to the type of the consumed diet. Control group fed with the standard normal rat chow diet and the high -fat diet group fed with the high fat diet.
The second phase began from W11 to W18 and it was the period of treatment with administration of Coenzyme Q9 derivative in extra-virgin olive oil. During this period the same pattern of feeding was continued and the high fat group of rats was subdivided into 3 subgroups. One remained without treatment (Hf) and the second administrated with CoQ9 derivative in extra-virgin olive oil (Hf+CoQ9) and the third administrated with extra-virgin olive oil (Hf+olive oil) control group.
The effect of dietary regimens and treatment on body weight of rats, food consumption and energy intake of consumed diet were determined.
The effect of dietary regimens and treatment on plasma glucose, insulin, HOMA-IR index, VLDL-TAG, LDL-TAG, HDL-TAG, VLDL-TC, LDL-TC, HDL-TC, plasma TAG, TC, NEFA, ALT, AST, AST/ALT ratio and plasma leptin, adiponectin and TNF-a were studied. In addition, total glutathione of R.B.Cs were measured. Also peri-renal and liver weights were determined. TAG and TC concentrations of liver were measured with confirmatory analysis of the liver tissue by histopathological examination.
Results were recorded in (15) tables and (19) figures. The obtained data were statistically analyzed and showed that:
1)-High fat diet feeding of male Wistar rats for 18 weeks did not significantly increase the body weight of rats. Food consumption of the 3 high fat diet subgroups was significantly lower than that of the Ct group despite the significant higher energy intake of the high fat consumed diet. Energy intake of high fat consumed diet was higher in the Hf+ CoQ9 in extra-virgin olive oil group.
2)-An increase in fasted plasma insulin and HOMA-IR index was observed in the high fat diet subgroups of rats. This increase was significant in the Hf and Hf+CoQ9 in extra-virgin olive oil group in comparison to Ct group. Independently of the diet regimen and antioxidant treatment, fasted plasma glucose did not show any significant changes.
3)-A significant increase in VLDL-TAG, VLDL-TC and LDL-TAG concentrations in the all high fat diet subgroups of rats (Hf group, Hf+CoQ9 in extra-virgin olive oil group, Hf+olive oil control group) in comparison to Ct group, while no significant changes were observed in the HDL-TAG, HDL-TC and LDL-TC concentrations.
4)- A significant increase in fasted plasma TAG concentration was observed in the 3 high fat diet subgroups of rats (Hf group, Hf+CoQ9 in extra-virgin olive oil group, Hf+olive oil control group) in comparison to Ct group, while no significant changes were observed in the fasted plasma TC and NEFA concentrations. The higher level was observed in the HF+olive oil control group.
5)- A significant increase in ALT activity and AST/ALT ratio were observed in the 3 high fat diet subgroups of rats (Hf group, Hf+CoQ9 in extra-virgin olive oil group, Hf+olive oil control group) in comparison to Ct group, while no significant changes were observed in the AST activity. The higher level of ALT activity and the higher AST/ALT ratio were observed in the Hf group and Hf+CoQ9 in extra-virgin olive oil group respectively.
6)- A significant increase in plasma leptin was observed in the 3 high fat diet subgroups of rats (Hf group, Hf+CoQ9 in extra-virgin olive oil group, Hf+olive oil control group) in comparison to Ct group, while no significant changes were observed in the plasma level of adiponectin and TNF-a. The higher level of plasma leptin was observed in the Hf+CoQ9 in extra-virgin olive oil group.
7)- Results of total glutathione concentration of R.B.Cs showed no significant changes as an effect of high fat diet and/or treatment with CoQ9 in extra-virgin olive oil.
8)- A significant increase in peri-renal adipose tissue weight was observed in the 3 high fat diet subgroups of rats (Hf group, Hf+CoQ9 in extra-virgin olive oil group, Hf+olive oil control group) in comparison to Ct group, while no significant changes was observed in liver weight. The higher adipose tissue weight was observed in the Hf+CoQ9 in extra-virgin olive oil group.
9)- A significant increase in TAG concentration of liver lipid extract was observed in the 3 high fat diet subgroups of rats (Hf group, Hf+CoQ9 in extra-virgin olive oil group, Hf+olive oil control group) in comparison to Ct group, while no significant changes was observed in TC concentration. The higher TAG level was observed in the Hf+CoQ9 in extra-virgin olive oil group.