Background: Immune dysfunction and a higher risk of uterine infections are characteristics of the transition into lactation in dairy cows. The supply of complexed trace minerals, which are more bioavailable, could hel...Background: Immune dysfunction and a higher risk of uterine infections are characteristics of the transition into lactation in dairy cows. The supply of complexed trace minerals, which are more bioavailable, could help overcome the greater needs of these nutrients in tissues around parturition and early lactation.Results: Twenty Holstein cows received an oral bolus with a mix of inorganic trace minerals(INO) or complexed trace minerals(AAC) to achieve 75, 65, 11, and 1 ppm supplemental Zn, Mn, Cu, and Co, respectively, in the total diet dry matter from -30 d through +30 d relative to parturition. Blood for polymorphonuclear leukocyte(PMNL) isolation was collected at-30,-15, +10, and + 30 d relative to parturition, whereas endometrium biopsies were performed at +14 and +30 d. Feeding AAC led to greater PMNL expression of genes related with inflammation response(DDX58), oxidative stress response(MPO), eicosanoid metabolism(PLA2G4A and ALOX5AP), transcription regulation(PPARG), and cellular adhesion(TLN1). The upregulation by AAC in endometrium of genes related with inflammation response( TLR2, TLR4, NFKB1, TNF, IL6, IL1 B, IL10, IL8), prostaglandin synthesis(PTGS2, PTGES), and antioxidant responses(NFE2 L2, SOD1) indicated a faster remodeling of uterine tissue and potentially greater capacity to control a local bacterial invasion.Conclusions: Data indicate that trace mineral supplementation from amino acid complexes improves PMNL activity and allows the prompt recovery of uterine tissue during early lactation. As such, the benefits of complexed trace minerals extend beyond an improvement of liver function and productive performance.展开更多
This research paper addresses the hypothesis that adding yeast cultures (Saccharomyces cerevisiae) to urea-treated cereal crop residues could improve milk composition to the level of milk produced on pastures for the ...This research paper addresses the hypothesis that adding yeast cultures (Saccharomyces cerevisiae) to urea-treated cereal crop residues could improve milk composition to the level of milk produced on pastures for the manufacture of Mozzarella cheese. In three equal groups, Nine Friesian cows were randomly assigned to three treatment diets in a completely randomized design. The treatments were pasture (P), urea treated rice straw (UTRS), and urea treated rice straw with yeast inclusion (UTRS + Y). Urea inclusion was at 3.8% of the dry matter to treat rice straw, while yeast culture inclusion was 10 g/cow/day. The experimental period was 21 days, with 14 days of adaptation. Data analysis used general linear model procedure of SAS, fitting diet as a fixed effect and milk composition, syneresis, curd firmness and cheese yield as the response variables. Milk produced on UTRS diet yielded (p < 0.05) the highest fat content (4.79%) and the lowest density (1016.37 Kg</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">·</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">m</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">-</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">3</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">) and casein-to-fat ratio (0.51). Yeast inclusion in the diet (UTRS + Y) significantly improved milk density (1022.68 Kg</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">·</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">m</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">-</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">3</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">) with marginal reduction in milk fat content (4.53%). In cheese making, milk produced on URTS diets had significantly lower renneting time (1.4 minutes vs 3.47 minutes and 2.39 minutes), least viscous gel, lowest syneresis (755 mL vs 860 mL and 836 mL from 1000 mL), and lowest cheese yield (9.0% vs 11% and 10.5%) compared to P and UTRS + Y diets. Milk produced from P and UTRS + Y did not show any significant difference in cheese yield. The findings indicated that urea treated rice straw with yeast cultures improves syneresis, gel viscosity and Mozzarella cheese yield. Therefore, we recommend the inclusion of yeast to urea treated cereal crop residues to produce milk destined for Mozzarella cheese making.展开更多
Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by clim...Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by climate change. Consequently, the need to increase productivity per cow is inevitable. Conventional protein supplements are costly;hence, the need to explore affordable nutrientdense alternative feed resources. Liquid brewers’ yeast (LBY), a by-product of the brewing industry, is a rich protein supplement in dairy production. This study aimed to assess the dairy farming conditions and utilization levels of LBY as a feed supplement in Githunguri Sub-county, Kiambu. Semi-structured questionnaires were administered to 457 dairy farmers in a cross-sectional survey. The findings revealed that most farmers (94.2%) fed their cattle on established forage/fodder and crop residues with supplementation. Even though 53.1% of the respondents were aware of the use of LBY, only 30.6% utilized it to supplement dairy cows, most of whom (96.0%) used it fresh without preservation. Membership in farmers’ organizations increased awareness of LBY (r = 0.732). Principal component analysis indicated that the benefits of using LBY outweigh the challenges involved with a loading matrix of 0.891 - 0.954 and 0.681 - 0.807, respectively. The low adoption and use levels of LBY as a source of protein supplements were due to low awareness. There is a need for concerted efforts by stakeholders in the industry to increase farmers’ knowledge base on the utilization and effectiveness of LBY in dairy production.展开更多
Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of ...Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p < 0.05) increased the protein content (32.46%), Ash content (3.6%), fat (11.96%), and moisture content (16.25%) of protein-rich snack sticks. The interactive effect between GA and TSP led to a decrease in fibre and carbohydrates. Results from this study show GA and TSP significantly enhanced the physico-chemical properties of protein-rich snack sticks. A sample with 4% GA and 36% TSP is recommended for the best physico-chemical attributes of the protein-rich snack stick.展开更多
Microbes play a critical role in shaping immune development,with growing interest in how rhinovirus(RV)interacts with the host immune system,particularly in individuals with asthma and chronic obstructive pul-monary d...Microbes play a critical role in shaping immune development,with growing interest in how rhinovirus(RV)interacts with the host immune system,particularly in individuals with asthma and chronic obstructive pul-monary disease(COPD).Disruptions in microbial balance during RV infections can impair immune homeostasis and worsen disease outcomes.Recent studies emphasize RV-induced regulation of antiviral defenses,cytokine production,and immune tolerance.This review explores the interplay between RV,the immune system,and microbiota,highlighting the importance of these interactions in guiding effective therapies for respiratory in-fections.It advances existing literature by considering microbiota-mediated therapies as a novel approach to managing RV exacerbations in respiratory diseases like asthma and COPD.展开更多
AIM: To investigate the effect of protein-energy malnutrition on intestinal barrier function during rotavirus enteritis in a piglet model.METHODS: Newborn piglets were allotted at day 4 of age to the following treatme...AIM: To investigate the effect of protein-energy malnutrition on intestinal barrier function during rotavirus enteritis in a piglet model.METHODS: Newborn piglets were allotted at day 4 of age to the following treatments:(1) full-strength formula(FSF)/noninfected;(2) FSF/rotavirus infected;(3) half-strength formula(HSF)/noninfected;or(4) HSF/rotavirus infected.After one day of adjustment to the feeding rates,pigs were infected with rotavirus and acute effects on growth and diarrhea were monitored for 3 d and jejunal samples were collected for Ussingchamber analyses.RESULTS: Piglets that were malnourished or infected had lower body weights on days 2 and 3 post-infection(P < 0.05).Three days post-infection,marked diarrhea and weight loss were accompanied by sharp reductions in villus height(59%) and lactase activity(91%) and increased crypt depth(21%) in infected compared with non-infected pigs(P < 0.05).Malnutrition also increased crypt depth(21%) compared to full-fed piglets.Villus:crypt ratio was reduced(67%) with viral infection.There was a trend for reduction in transepithelial electrical resistance with rotavirus infection and malnutrition(P = 0.1).3H-mannitol flux was significantly increased(50%;P < 0.001) in rotavirus-infected piglets compared to non-infected piglets,but there was no effect of nutritional status.Furthermore,rotavirus infection reduced localization of the tight junction protein,occludin,in the cell membrane and increased localization in the cytosol.CONCLUSION: Overall,malnutrition had no additive effects to rotavirus infection on intestinal barrier function at day 3 post-infection in a neonatal piglet model.展开更多
Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The obj...Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The objectives of this work are to study the effect of freezing and freeze-drying on the survival rate, autolytic activity and intracellular enzymatic activity of the main species of lactic acid bacteria used in the dairy industry. The article focused on several characteristics that were not well covered in the past. The obtained results revealed that both preservation methods have a significant effect on viability, autolytic activity and intracellular enzymatic activity. After six months of storage we found that frozen cultures exhibited higher survival rate, higher rate of intracellular enzymatic activity and lower rate of autolysis. The impact of conservation treatments was only strain specific in the case of survival rate. The results obtained lead to the selection of the best preservation method for the selected cultures based on survival rate, autolytic activity and intracellular enzymatic activity.展开更多
In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e...In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.展开更多
This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of </span><span style="font-family:Verdana;"><i></span><i><span style...This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-734</span><i><span style="font-family:Verdana;">, </span></i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1922,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-4560,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1445</span><i> </i><span style="font-family:Verdana;">or </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 or commercial starter culture had the highest FCA values, while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 samples recorded the highest value at the end of storage. </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P</span><span> </span><span style="font-family:Verdana;"><</span><span> </span><span style="font-family:Verdana;">0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-1445 or commercial starter culture received the highest taste and overall acceptability scores while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples were the lowest. It is recommended to use </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.展开更多
Objective: To investigate the true incidence of Bacillus cereus(B. cereus) in food and children diarrhea cases. Methods: A total of 110 samples of various dairy products such as raw milk, long life pasteurized milk, y...Objective: To investigate the true incidence of Bacillus cereus(B. cereus) in food and children diarrhea cases. Methods: A total of 110 samples of various dairy products such as raw milk, long life pasteurized milk, yoghurt and infant powdered milk formulas, raw rice, and feces were examined for the presence of B. cereus by selective plating on mannitol-egg-yolk-polymyxin agar. Confirmation of B. cereus was carried out by biochemical tests and PCR. Identification of non-B. cereus isolates was carried out by 16 S r DNA sequencing. Antimicrobial susceptibility was done by disk diffusion method.Results: Overall 35 samples(31.8%, n = 110) yielded Bacillus-like growth. Of which 19 samples(54.28%) were positive for B. cereus. All isolates were positive for enterotoxin production. No psychrotolerant B. cereus strains were detected in all samples. All B. cereus isolates were resistant to penicillin G, but susceptible to vancomycin, erythromycin and clindamycin. Conclusions: The results of this study confirm the importance of including B. cereus in disease control and prevention programs, as well as in routine clinical and food quality control laboratories in both Saudi Arabia and Egypt.展开更多
Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP an...Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.展开更多
Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared s...Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.展开更多
The therapeutic effect of gamma-aminobutyric acid(GABA)on diabetes was spread as one of the alarming epidemics worldwide.The study aims to investigate the function of Lactobacillus brevis KLDS_(1.0727) and KLDS_(1.037...The therapeutic effect of gamma-aminobutyric acid(GABA)on diabetes was spread as one of the alarming epidemics worldwide.The study aims to investigate the function of Lactobacillus brevis KLDS_(1.0727) and KLDS_(1.0373) strains as glutamic acid decarboxylase 65(GAD65)carriers capable of generating GABA by comparing in vitro free and freeze-dried models and GABA intervention in vivo.PCR amplification of gad and in vitro i.e.,(growth rate,viability at different pH,bile tolerance,and survivability in simulated gastric juice)were performed.In vivo experiments were conducted in 7 groups of C57BL/6J mice.Each group was injected with streptozotocin(Cont_(STZ),INSSTZ,LAC1_(STZ),LAC_(1MFDSTZ),LAC_(2STZ),LAC_(2MFDSTZ))daily except for the control(Cont).One group was injected with insulin(INSSTZ).The body weight and hyperglycemia in the blood were assessed weekly,post-euthanasia blood plasma parameters,insulin,and histological examination were evaluated.Results indicated L.brevis strains demonstrated a great tolerance to bile and simulated gastric juice in vitro(P<0.05).Cont_(STZ) had the highest average glucose level(6.84±6.46)mmol/L while INS_(STZ) expressed dramatically decreed in glucose level and displayed a significant decline in the average of weekly blood glucose(−5.74±3.08)mmol/L.The lowest body weight(ContSTZ)was(19.30±0.25)g.Based on the blood plasma analysis,L.brevis strains improved good cholesterol properties,liver and kidney functions,where most of these parameters fall within the average the reference range and prevent the development of symptoms of type 1 diabetes in vivo.As recommended,L.brevis should be commonly distributed as a postbiotic GABA in pharmaceutical and nutritional applications.展开更多
Diarrhea is a common enteric disease in piglets that leads to high mortality and economic losses in swine production worldwide.Antibiotics are commonly used to prevent or treat diarrhea in piglets.However,irrational a...Diarrhea is a common enteric disease in piglets that leads to high mortality and economic losses in swine production worldwide.Antibiotics are commonly used to prevent or treat diarrhea in piglets.However,irrational antibiotic use contributes to the development of resistance in bacteria and antibiotic residues in animal products,threatening public health,while causing gut microbiota dysbiosis and antibiotic-resistant bacterial infection in piglets.Therefore,the quest for alternative products(such as probiotics,prebiotics,organic acids,enzymes;essential oils,medium-chain fatty acids,zinc,and plant extracts)has recently been clearly emphasized through the increase in regulations regarding antibiotic use in livestock production.These antibiotic alternatives could lower the risk of antibiotic-resistant bacteria and meet consumer demand for antibiotic-free food.Several antibiotic alternatives have been proposed,including immunomodulatory probiotics,as candidates to reduce the need for antimicrobial therapy.Many studies have revealed that probiotics can avert and cure bacterial diarrhea by regulating the gut function and immune system of piglets.In this review,we focus on the major pathogenic bacteria causing piglet diarrhear the research sta of using probiotics to prevent and treat diarrhea,their possible mechanisms,and the safety issues related to the use of probiotics.Supplementation with probiotics is a possible alternative to antibiotics for the prevention or treatment of bacterial diarrhea in piglets.Furthermore,probiotics exe rt beneficial effects on feed efficiency and growth performance of piglets.Therefore,appropriate selection and strategies for the use of probiotics may have a positive effect on growth performance and also reduce diarrhea in piglets.This review provides useful information on probiotics for researchers,pig nutritionists,and the additive industry to support their use against bacterial,diarrhea in piglets.展开更多
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be co...Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.展开更多
In 1985 Brinster et al. [1] observed that linearized DNA injected in the cytoplasm of mouse zygotes underwent spontaneous supercoiling within 24 h. This finding suggests that DNA prefers and functions best in tertiary...In 1985 Brinster et al. [1] observed that linearized DNA injected in the cytoplasm of mouse zygotes underwent spontaneous supercoiling within 24 h. This finding suggests that DNA prefers and functions best in tertiary structure. In an effort to improve the efficiency of transgenesis by cytoplasmic injection, DNA was condensed with MgCl2to form a three dimensional rod-shaped DNA prior to injection in pronuclear stage murine zygotes. The DNA used was enhanced green fluorescent protein on a cytomegalovirus promoter (CMV-EGFP) and served as a marker for gene integration and protein expression in culture conditions. The condensed CMV-EGFP construct was injected in the cytoplasm at 3 concentrations (100, n = 816;425, n = 464;and 625 μg/ml, n = 708). For comparison linear CMV-EGFP construct was injected into the pronucleus (5 μg/ml, n = 196) and into the cytoplasm (625 μg/ml, n = 628). In all treatment groups the control and buffer injected embryos developed similarly. Among DNA treatment groups, the highest development of fluorescing embryos was observed in zygotes injected in the cytoplasm with linear CMV-EGFP (625 μg/ml);however, zygotes injected in the cytoplasm with condensed CMV-EGFP (625 μg/ml) had the highest percentage (44%) of fluorescing embryos, the highest percentage (16.7%) of fluorescing morula and blastocysts, and the lowest percentage of fluorescence mosaicism at every stage of embryo development after 4 d in culture;thereby making it the best method for generating transgenic animals.展开更多
This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed...This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.展开更多
Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain...Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain, assess the suitability of CSO extraction plant, and analyze the microbial quality of CSO and premises environment. A structured Questionnaire and checklist were used to assess the sesame value chain and evaluate the suitability of the CSO extraction plant. Microbiological quality assessment was conducted using standard analytical methods. Stakeholders in the sesame value chain were inclusive of farmers, market mediators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log<sub>10</sub> CFU/m<sup>2</sup> on swap surfaces, 2.44 log<sub>10</sub> CFU/g in CSO), total Coliforms (5.81 log<sub>10</sub> CFU/g of animal manure and 1.36 log<sub>10</sub> CFU of indoor air after extraction), yeasts and moulds (2.31 log<sub>10</sub> CFU/g of sesame seed and CSO and 4.47 log<sub>10</sub> CFU/m<sup>2</sup> of swap sample), <i>Aspergillus</i> species (1.17 - 1.33 log<sub>10</sub> CFU/g of sesame seed/CSO, 3.37 - 3.50 log<sub>10</sub> CFU/m<sup>2</sup> of swap samples), and <i>Staphylococcus</i> <i>aureus</i> (2.09 log<sub>10</sub> CFU/g of CSO, 2.56 - 3.22 log<sub>10</sub> CFU/m<sup>2</sup> of surface swaps, 3.26 - 3.77 log<sub>10</sub> CFU/protective clothing, 0.74 - 1.82 log<sub>10</sub> CFU of the indoor and outdoor air) were detected. <i>Escherichia</i><span> <i>coli</i></span>, Salmonella and Shigella were not detected. In conclusion, potential microbial pathogens were detected to impose food safety problems and economic loss. To improve the sesame value chain and CSO quality workers training on good handling and hygienic practices and thoughtful regulatory implementation are significant.展开更多
For centuries, insects have been used as food due to their availability and easiness in raising that is much less burdensome for environment than animal husbandry breeding. Mealworm (Tenebrio molitor L.) is a store-pe...For centuries, insects have been used as food due to their availability and easiness in raising that is much less burdensome for environment than animal husbandry breeding. Mealworm (Tenebrio molitor L.) is a store-pest of which larvae are consumed by people. The aim of the work was to determine the nutritional value of larvae of mealworm (Tenebrio molitor L.). The material was a three-month-old mealworm larva 25 -30 mmin length. Larvae were boiled for 3 min and next dried in 60℃. Contents of water, ash, minerals, protein, fat and fat acids profile have been determined. Fresh larvae contained 56% of water, 18% of total protein, 22% of total fat and 1.55% of ash. High contents of minerals were found in the larvae: magnesium (87.5 mg/100g), zinc (4.2 mg/100g), iron (3.8 mg/100g), copper (0.78 mg/100g) and manganese (0.44 mg/100g). The proportion of n-6/n-3 fatty acids was very advantageous and amounted to 6.76. Larvae powder contained twice higher content of protein, fat, ash and minerals. Larva of mealworm is a valuable source of nutrients in amounts more profitable for human organism than traditional meat food. Powdered larva is a high-grade product to be applied as a supplement to traditional meals.展开更多
基金Fernanda Batistel(FB)was supported by Coordenacao de Aperfeicoamento de Pessoal de Nível Superior(CAPES)Juan Loor(JL)was supported by National Institute of Food and Agriculture(Grant:ILLU-538-914)Zinpro Corporation provided support to Juan J.Loor and Michael T.Socha
文摘Background: Immune dysfunction and a higher risk of uterine infections are characteristics of the transition into lactation in dairy cows. The supply of complexed trace minerals, which are more bioavailable, could help overcome the greater needs of these nutrients in tissues around parturition and early lactation.Results: Twenty Holstein cows received an oral bolus with a mix of inorganic trace minerals(INO) or complexed trace minerals(AAC) to achieve 75, 65, 11, and 1 ppm supplemental Zn, Mn, Cu, and Co, respectively, in the total diet dry matter from -30 d through +30 d relative to parturition. Blood for polymorphonuclear leukocyte(PMNL) isolation was collected at-30,-15, +10, and + 30 d relative to parturition, whereas endometrium biopsies were performed at +14 and +30 d. Feeding AAC led to greater PMNL expression of genes related with inflammation response(DDX58), oxidative stress response(MPO), eicosanoid metabolism(PLA2G4A and ALOX5AP), transcription regulation(PPARG), and cellular adhesion(TLN1). The upregulation by AAC in endometrium of genes related with inflammation response( TLR2, TLR4, NFKB1, TNF, IL6, IL1 B, IL10, IL8), prostaglandin synthesis(PTGS2, PTGES), and antioxidant responses(NFE2 L2, SOD1) indicated a faster remodeling of uterine tissue and potentially greater capacity to control a local bacterial invasion.Conclusions: Data indicate that trace mineral supplementation from amino acid complexes improves PMNL activity and allows the prompt recovery of uterine tissue during early lactation. As such, the benefits of complexed trace minerals extend beyond an improvement of liver function and productive performance.
文摘This research paper addresses the hypothesis that adding yeast cultures (Saccharomyces cerevisiae) to urea-treated cereal crop residues could improve milk composition to the level of milk produced on pastures for the manufacture of Mozzarella cheese. In three equal groups, Nine Friesian cows were randomly assigned to three treatment diets in a completely randomized design. The treatments were pasture (P), urea treated rice straw (UTRS), and urea treated rice straw with yeast inclusion (UTRS + Y). Urea inclusion was at 3.8% of the dry matter to treat rice straw, while yeast culture inclusion was 10 g/cow/day. The experimental period was 21 days, with 14 days of adaptation. Data analysis used general linear model procedure of SAS, fitting diet as a fixed effect and milk composition, syneresis, curd firmness and cheese yield as the response variables. Milk produced on UTRS diet yielded (p < 0.05) the highest fat content (4.79%) and the lowest density (1016.37 Kg</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">·</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">m</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">-</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">3</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">) and casein-to-fat ratio (0.51). Yeast inclusion in the diet (UTRS + Y) significantly improved milk density (1022.68 Kg</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">·</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">m</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">-</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><sup><span style="font-family:Verdana;">3</span></sup></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">) with marginal reduction in milk fat content (4.53%). In cheese making, milk produced on URTS diets had significantly lower renneting time (1.4 minutes vs 3.47 minutes and 2.39 minutes), least viscous gel, lowest syneresis (755 mL vs 860 mL and 836 mL from 1000 mL), and lowest cheese yield (9.0% vs 11% and 10.5%) compared to P and UTRS + Y diets. Milk produced from P and UTRS + Y did not show any significant difference in cheese yield. The findings indicated that urea treated rice straw with yeast cultures improves syneresis, gel viscosity and Mozzarella cheese yield. Therefore, we recommend the inclusion of yeast to urea treated cereal crop residues to produce milk destined for Mozzarella cheese making.
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
文摘Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by climate change. Consequently, the need to increase productivity per cow is inevitable. Conventional protein supplements are costly;hence, the need to explore affordable nutrientdense alternative feed resources. Liquid brewers’ yeast (LBY), a by-product of the brewing industry, is a rich protein supplement in dairy production. This study aimed to assess the dairy farming conditions and utilization levels of LBY as a feed supplement in Githunguri Sub-county, Kiambu. Semi-structured questionnaires were administered to 457 dairy farmers in a cross-sectional survey. The findings revealed that most farmers (94.2%) fed their cattle on established forage/fodder and crop residues with supplementation. Even though 53.1% of the respondents were aware of the use of LBY, only 30.6% utilized it to supplement dairy cows, most of whom (96.0%) used it fresh without preservation. Membership in farmers’ organizations increased awareness of LBY (r = 0.732). Principal component analysis indicated that the benefits of using LBY outweigh the challenges involved with a loading matrix of 0.891 - 0.954 and 0.681 - 0.807, respectively. The low adoption and use levels of LBY as a source of protein supplements were due to low awareness. There is a need for concerted efforts by stakeholders in the industry to increase farmers’ knowledge base on the utilization and effectiveness of LBY in dairy production.
文摘Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p < 0.05) increased the protein content (32.46%), Ash content (3.6%), fat (11.96%), and moisture content (16.25%) of protein-rich snack sticks. The interactive effect between GA and TSP led to a decrease in fibre and carbohydrates. Results from this study show GA and TSP significantly enhanced the physico-chemical properties of protein-rich snack sticks. A sample with 4% GA and 36% TSP is recommended for the best physico-chemical attributes of the protein-rich snack stick.
文摘Microbes play a critical role in shaping immune development,with growing interest in how rhinovirus(RV)interacts with the host immune system,particularly in individuals with asthma and chronic obstructive pul-monary disease(COPD).Disruptions in microbial balance during RV infections can impair immune homeostasis and worsen disease outcomes.Recent studies emphasize RV-induced regulation of antiviral defenses,cytokine production,and immune tolerance.This review explores the interplay between RV,the immune system,and microbiota,highlighting the importance of these interactions in guiding effective therapies for respiratory in-fections.It advances existing literature by considering microbiota-mediated therapies as a novel approach to managing RV exacerbations in respiratory diseases like asthma and COPD.
基金Supported by Cooperative State Research,Education and Extension Service,USDA-National Research Initiative,No.2005-35200-16174the North Carolina Agriculture Research Service
文摘AIM: To investigate the effect of protein-energy malnutrition on intestinal barrier function during rotavirus enteritis in a piglet model.METHODS: Newborn piglets were allotted at day 4 of age to the following treatments:(1) full-strength formula(FSF)/noninfected;(2) FSF/rotavirus infected;(3) half-strength formula(HSF)/noninfected;or(4) HSF/rotavirus infected.After one day of adjustment to the feeding rates,pigs were infected with rotavirus and acute effects on growth and diarrhea were monitored for 3 d and jejunal samples were collected for Ussingchamber analyses.RESULTS: Piglets that were malnourished or infected had lower body weights on days 2 and 3 post-infection(P < 0.05).Three days post-infection,marked diarrhea and weight loss were accompanied by sharp reductions in villus height(59%) and lactase activity(91%) and increased crypt depth(21%) in infected compared with non-infected pigs(P < 0.05).Malnutrition also increased crypt depth(21%) compared to full-fed piglets.Villus:crypt ratio was reduced(67%) with viral infection.There was a trend for reduction in transepithelial electrical resistance with rotavirus infection and malnutrition(P = 0.1).3H-mannitol flux was significantly increased(50%;P < 0.001) in rotavirus-infected piglets compared to non-infected piglets,but there was no effect of nutritional status.Furthermore,rotavirus infection reduced localization of the tight junction protein,occludin,in the cell membrane and increased localization in the cytosol.CONCLUSION: Overall,malnutrition had no additive effects to rotavirus infection on intestinal barrier function at day 3 post-infection in a neonatal piglet model.
文摘Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The objectives of this work are to study the effect of freezing and freeze-drying on the survival rate, autolytic activity and intracellular enzymatic activity of the main species of lactic acid bacteria used in the dairy industry. The article focused on several characteristics that were not well covered in the past. The obtained results revealed that both preservation methods have a significant effect on viability, autolytic activity and intracellular enzymatic activity. After six months of storage we found that frozen cultures exhibited higher survival rate, higher rate of intracellular enzymatic activity and lower rate of autolysis. The impact of conservation treatments was only strain specific in the case of survival rate. The results obtained lead to the selection of the best preservation method for the selected cultures based on survival rate, autolytic activity and intracellular enzymatic activity.
文摘In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.
文摘This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-734</span><i><span style="font-family:Verdana;">, </span></i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1922,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-4560,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1445</span><i> </i><span style="font-family:Verdana;">or </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 or commercial starter culture had the highest FCA values, while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 samples recorded the highest value at the end of storage. </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P</span><span> </span><span style="font-family:Verdana;"><</span><span> </span><span style="font-family:Verdana;">0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-1445 or commercial starter culture received the highest taste and overall acceptability scores while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples were the lowest. It is recommended to use </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.
文摘Objective: To investigate the true incidence of Bacillus cereus(B. cereus) in food and children diarrhea cases. Methods: A total of 110 samples of various dairy products such as raw milk, long life pasteurized milk, yoghurt and infant powdered milk formulas, raw rice, and feces were examined for the presence of B. cereus by selective plating on mannitol-egg-yolk-polymyxin agar. Confirmation of B. cereus was carried out by biochemical tests and PCR. Identification of non-B. cereus isolates was carried out by 16 S r DNA sequencing. Antimicrobial susceptibility was done by disk diffusion method.Results: Overall 35 samples(31.8%, n = 110) yielded Bacillus-like growth. Of which 19 samples(54.28%) were positive for B. cereus. All isolates were positive for enterotoxin production. No psychrotolerant B. cereus strains were detected in all samples. All B. cereus isolates were resistant to penicillin G, but susceptible to vancomycin, erythromycin and clindamycin. Conclusions: The results of this study confirm the importance of including B. cereus in disease control and prevention programs, as well as in routine clinical and food quality control laboratories in both Saudi Arabia and Egypt.
文摘Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.
文摘Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.
基金supported by grant from the National Key Research and Development Program of China(2018YFE0120500).
文摘The therapeutic effect of gamma-aminobutyric acid(GABA)on diabetes was spread as one of the alarming epidemics worldwide.The study aims to investigate the function of Lactobacillus brevis KLDS_(1.0727) and KLDS_(1.0373) strains as glutamic acid decarboxylase 65(GAD65)carriers capable of generating GABA by comparing in vitro free and freeze-dried models and GABA intervention in vivo.PCR amplification of gad and in vitro i.e.,(growth rate,viability at different pH,bile tolerance,and survivability in simulated gastric juice)were performed.In vivo experiments were conducted in 7 groups of C57BL/6J mice.Each group was injected with streptozotocin(Cont_(STZ),INSSTZ,LAC1_(STZ),LAC_(1MFDSTZ),LAC_(2STZ),LAC_(2MFDSTZ))daily except for the control(Cont).One group was injected with insulin(INSSTZ).The body weight and hyperglycemia in the blood were assessed weekly,post-euthanasia blood plasma parameters,insulin,and histological examination were evaluated.Results indicated L.brevis strains demonstrated a great tolerance to bile and simulated gastric juice in vitro(P<0.05).Cont_(STZ) had the highest average glucose level(6.84±6.46)mmol/L while INS_(STZ) expressed dramatically decreed in glucose level and displayed a significant decline in the average of weekly blood glucose(−5.74±3.08)mmol/L.The lowest body weight(ContSTZ)was(19.30±0.25)g.Based on the blood plasma analysis,L.brevis strains improved good cholesterol properties,liver and kidney functions,where most of these parameters fall within the average the reference range and prevent the development of symptoms of type 1 diabetes in vivo.As recommended,L.brevis should be commonly distributed as a postbiotic GABA in pharmaceutical and nutritional applications.
基金supported by Grants-in-Aid for Scientific Research(A)(19H00965,23H00354 HK)Grant-in-Aid for Scientific Research(B)(23H02358,KN)+4 种基金Grant-in-Aid for Research Activity Start-up(23K19327,FN)Challenging Research(Exploratory,23K18072,HK)JSPS Fellows(22F22080,HK)from the Japan Society for the Promotion of Science(JSPS)supported by the Research Program on Development of Innovative Technology Grants(JPJ007097)from the Project of the Bio-Oriented Technology Research Advancement Institution(BRAIN)and by the Japan Racing Association to HKsupported by the JSPS Core-to-Core Program,A.Advanced Research Networks,titled Establishment of the International Agricultural Immunology Research Core for Quantum Improvement in Food Safety。
文摘Diarrhea is a common enteric disease in piglets that leads to high mortality and economic losses in swine production worldwide.Antibiotics are commonly used to prevent or treat diarrhea in piglets.However,irrational antibiotic use contributes to the development of resistance in bacteria and antibiotic residues in animal products,threatening public health,while causing gut microbiota dysbiosis and antibiotic-resistant bacterial infection in piglets.Therefore,the quest for alternative products(such as probiotics,prebiotics,organic acids,enzymes;essential oils,medium-chain fatty acids,zinc,and plant extracts)has recently been clearly emphasized through the increase in regulations regarding antibiotic use in livestock production.These antibiotic alternatives could lower the risk of antibiotic-resistant bacteria and meet consumer demand for antibiotic-free food.Several antibiotic alternatives have been proposed,including immunomodulatory probiotics,as candidates to reduce the need for antimicrobial therapy.Many studies have revealed that probiotics can avert and cure bacterial diarrhea by regulating the gut function and immune system of piglets.In this review,we focus on the major pathogenic bacteria causing piglet diarrhear the research sta of using probiotics to prevent and treat diarrhea,their possible mechanisms,and the safety issues related to the use of probiotics.Supplementation with probiotics is a possible alternative to antibiotics for the prevention or treatment of bacterial diarrhea in piglets.Furthermore,probiotics exe rt beneficial effects on feed efficiency and growth performance of piglets.Therefore,appropriate selection and strategies for the use of probiotics may have a positive effect on growth performance and also reduce diarrhea in piglets.This review provides useful information on probiotics for researchers,pig nutritionists,and the additive industry to support their use against bacterial,diarrhea in piglets.
文摘Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.
文摘In 1985 Brinster et al. [1] observed that linearized DNA injected in the cytoplasm of mouse zygotes underwent spontaneous supercoiling within 24 h. This finding suggests that DNA prefers and functions best in tertiary structure. In an effort to improve the efficiency of transgenesis by cytoplasmic injection, DNA was condensed with MgCl2to form a three dimensional rod-shaped DNA prior to injection in pronuclear stage murine zygotes. The DNA used was enhanced green fluorescent protein on a cytomegalovirus promoter (CMV-EGFP) and served as a marker for gene integration and protein expression in culture conditions. The condensed CMV-EGFP construct was injected in the cytoplasm at 3 concentrations (100, n = 816;425, n = 464;and 625 μg/ml, n = 708). For comparison linear CMV-EGFP construct was injected into the pronucleus (5 μg/ml, n = 196) and into the cytoplasm (625 μg/ml, n = 628). In all treatment groups the control and buffer injected embryos developed similarly. Among DNA treatment groups, the highest development of fluorescing embryos was observed in zygotes injected in the cytoplasm with linear CMV-EGFP (625 μg/ml);however, zygotes injected in the cytoplasm with condensed CMV-EGFP (625 μg/ml) had the highest percentage (44%) of fluorescing embryos, the highest percentage (16.7%) of fluorescing morula and blastocysts, and the lowest percentage of fluorescence mosaicism at every stage of embryo development after 4 d in culture;thereby making it the best method for generating transgenic animals.
文摘This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.
文摘Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain, assess the suitability of CSO extraction plant, and analyze the microbial quality of CSO and premises environment. A structured Questionnaire and checklist were used to assess the sesame value chain and evaluate the suitability of the CSO extraction plant. Microbiological quality assessment was conducted using standard analytical methods. Stakeholders in the sesame value chain were inclusive of farmers, market mediators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log<sub>10</sub> CFU/m<sup>2</sup> on swap surfaces, 2.44 log<sub>10</sub> CFU/g in CSO), total Coliforms (5.81 log<sub>10</sub> CFU/g of animal manure and 1.36 log<sub>10</sub> CFU of indoor air after extraction), yeasts and moulds (2.31 log<sub>10</sub> CFU/g of sesame seed and CSO and 4.47 log<sub>10</sub> CFU/m<sup>2</sup> of swap sample), <i>Aspergillus</i> species (1.17 - 1.33 log<sub>10</sub> CFU/g of sesame seed/CSO, 3.37 - 3.50 log<sub>10</sub> CFU/m<sup>2</sup> of swap samples), and <i>Staphylococcus</i> <i>aureus</i> (2.09 log<sub>10</sub> CFU/g of CSO, 2.56 - 3.22 log<sub>10</sub> CFU/m<sup>2</sup> of surface swaps, 3.26 - 3.77 log<sub>10</sub> CFU/protective clothing, 0.74 - 1.82 log<sub>10</sub> CFU of the indoor and outdoor air) were detected. <i>Escherichia</i><span> <i>coli</i></span>, Salmonella and Shigella were not detected. In conclusion, potential microbial pathogens were detected to impose food safety problems and economic loss. To improve the sesame value chain and CSO quality workers training on good handling and hygienic practices and thoughtful regulatory implementation are significant.
文摘For centuries, insects have been used as food due to their availability and easiness in raising that is much less burdensome for environment than animal husbandry breeding. Mealworm (Tenebrio molitor L.) is a store-pest of which larvae are consumed by people. The aim of the work was to determine the nutritional value of larvae of mealworm (Tenebrio molitor L.). The material was a three-month-old mealworm larva 25 -30 mmin length. Larvae were boiled for 3 min and next dried in 60℃. Contents of water, ash, minerals, protein, fat and fat acids profile have been determined. Fresh larvae contained 56% of water, 18% of total protein, 22% of total fat and 1.55% of ash. High contents of minerals were found in the larvae: magnesium (87.5 mg/100g), zinc (4.2 mg/100g), iron (3.8 mg/100g), copper (0.78 mg/100g) and manganese (0.44 mg/100g). The proportion of n-6/n-3 fatty acids was very advantageous and amounted to 6.76. Larvae powder contained twice higher content of protein, fat, ash and minerals. Larva of mealworm is a valuable source of nutrients in amounts more profitable for human organism than traditional meat food. Powdered larva is a high-grade product to be applied as a supplement to traditional meals.
