<b><span style="font-family:;" "="">Introduction<span>:</span></span></b><span><i><span style="font-family:;" "=""&g...<b><span style="font-family:;" "="">Introduction<span>:</span></span></b><span><i><span style="font-family:;" "=""> Pergularia tomentosa</span></i></span><span><span style="font-family:;" "=""> is a saharan spontaneous plant belonging to <i>Asclepiadacea </i>family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant enzymatic system (C.E.S) from the plant dried leaves and its use in the preparation of fresh cheese. <b>Materials & Methods</b></span></span><span><b><span style="font-family:;" "="">: </span></b></span><span><span style="font-family:;" "="">The determination of the coagulant activity was carried out on a skimmed</span></span><span><span style="font-family:;" "=""> milk <span>powder by Berridge’s method. Cow’s milk used for coagulant strength</span> deter<span>mination and cheese-making. Proteolytic activity</span></span></span><span><span style="font-family:;" "="">. </span></span><span><span style="font-family:;" "="">The chemical </span></span><span><span style="font-family:;" "="">determinations <span>of raw milk were carried out according to AFNOR analysis methods. A</span> descriptive sensory evaluation was performed to determine the organoleptic pro<span>perties of the produced cheese. The proteolytic activity was determined b</span>y measuring the aspartyl-protease units. <b>Results:</b> The main results of the phy<span>sico-chemical characterization show that its coagulant activity (R.U mL<sup>-1</sup>)</span> was 97.19 ± 4.67, coagulant strength (SU) was 230.05 ± 0.37, proteolytic activity (μg<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">·</span>mL<sup>-1</sup>) was 0.33 ± 0.04 and coagulant activity/proteolytic activity ratio was <span>294.51. For the cheese made, it has presented the following results</span></span></span><span><span style="font-family:;" "=""> </span></span><span><span style="font-family:;" "="">as %</span></span><span><span style="font-family:;" "=""> (g/100g): <span>titrable acidity 0.80 ± 0.005, total dry extract 30.48 ± 1.490, fat 2</span></span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">32 ± 0.02, fresh </span></span><span><span style="font-family:;" "="">yield 11.5 ± 0</span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">09, dry yield 30.06 ± 0.05. Moreover, sensory analysis results<span> showed that fresh cheese prepared from <i>Pergularia tomentosa</i> dried</span> <span>leaves diluted enzymatic extract filtrate was characterized by whitish color</span><span>, smooth texture, with acceptable and satisfying lactic taste. <b>Conclusion:</b> The plant enzymatic system studied could be added to the list of plant rennet substitutes and, thus, contribute</span></span></span><span><span style="font-family:;" "="">s</span></span><span><span style="font-family:;" "=""> to the manufacture of enzymatic coagula</span></span><span><span style="font-family:;" "="">tion cheese.</span></span><span></span><span style="font-family:;" "=""></span>展开更多
To estimate the situation of the breast-feeding, we made a survey (investigation) in the wilaya of Tébessa in Algeria. Our sample was chosen at random. He is constituted by 200 mothers and 200 children aged 0 to-...To estimate the situation of the breast-feeding, we made a survey (investigation) in the wilaya of Tébessa in Algeria. Our sample was chosen at random. He is constituted by 200 mothers and 200 children aged 0 to-24-month. A questionnaire, beforehand established, is subjected to the mothers. Our statistical analysis is based on the test of Chi2 and the calculation of the percentages. It emerges from our work that: the exclusive breast-feeding is practised by 50.50 % of the cases. The breast-feeding is less practised by the salaried women 40.91 %. The practice of the exclusive feeding increases when the academic level of the mother decreases (50.80% vs. 46.15%), the rate of the mixed feeding and the artificial feeding increases when the academic level increases. The circle of acquaintances plays an important role in the choice of the mode of feeding with 53.47% of the cases. The first food given to the Child within first hour which has followed the childbirth: the maternal milk with 66.5% was. The main causes of the stop of the breast-feeding are: the health of the woman, the incapacity of the milk, the resumption of work the aesthetics of the woman and the arien of a new pregnancy. 72.78%, of the mothers have chooses the breast-feeding because it is better for the health of the child. The average duration of the feeding is of (4.68 ± 4.437 months) the day of the survey. A better information of the population about the feeding and a rationalization of the marketing of industrial milk, could help in a better promotion of the breast-feeding.展开更多
The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely r...The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely regulated cell death process. The 8 members identified at the gene level showed a high homology with human SERPINA3 and were therefore designed bovSERPINA3-1 to A3-8. At least six of them are able to inhibit caspases. Two of them (bovSERPINA3-1 and A3-3) have been purified from bovine muscle and extensively investigated during these last years. After a general presentation of the serpin superfamily, the kinetic aspects of their interaction with human cas-pases 3 and 8 were studied and findings obtained suggest that caspases could be their target enzymes in living cells. In muscle and primary myoblast in culture, they showed an intracellular localization and because of their high level in blood, they can be exported. Two biological functions (potential regulator of apoptosis and expression during myoblast differentiation) were investigated and it was concluded that they are very likely a efficient regulator of apoptosis, a proposal supported by their high expression in proliferating myoblast (cell survival is essential during this differentiation phase) but not in myotubes.展开更多
Lipopeptides are recognized as a structurally diverse group of functional biopeptides.They possess multiple biological,biotechnological and therapeutic applications and are able to affect cell membrane integrity and p...Lipopeptides are recognized as a structurally diverse group of functional biopeptides.They possess multiple biological,biotechnological and therapeutic applications and are able to affect cell membrane integrity and permeability.It is widely accepted that suppressing the interaction of redooxidation is mainly aimed by inserting functional biopeptides on form alpha-helical peptides or on form antibody.Such types of structured biomaterials have great potential in promoting signal transductions to the most organelles having geometrical and spacial structures similar to endogenous liposome forms such as lysosomes,ribosomes,mitochondria and platelets..Thus,inserting radioactive trace-elements along with biopeptides is necessary in tracing the trajectory of those radioactive micelles that are destined in targeting further complicated disease and growth factor propagation.These techniques are important in determining structure-symmetry and asymmetry leading to meso-spherical crystal-packing modes or to copolymer vesiculization.The main objective of this review is to highlight and elucidate the potential role of lipopeptides in promoting signals at surface/interface of micelles along with their functionalities in repairing cellular and nuclear damages.Moreover,state-of-the-art scientific knowledge is reviewed regarding bioconjugation and structuring charged-mono-layer and/or bi-layer phospholipidic membranes in adherent to signal-biopeptides using some advanced techniques such as ultra-sound probe based polydispersity of radioactive trace-elements assisted microdialysis as micro-separating techniques in between those miscible and immiscible compounds.展开更多
Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree ...Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH),Fast proteins liquid chromatography (FPLC),Tricine SDS-PAGE,antioxidant activity at sampling time beside,and technological properties (solubility,emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side.Results showed,in the first 30 min,DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg).A significant increase in antioxidant activity and solubility was observed,while not for EAI,and FA.These results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes.Ficin hydrolysates showed very relevant performance,and suggest that could be appropriate production of functional ingredients.展开更多
Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemze...Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.展开更多
文摘<b><span style="font-family:;" "="">Introduction<span>:</span></span></b><span><i><span style="font-family:;" "=""> Pergularia tomentosa</span></i></span><span><span style="font-family:;" "=""> is a saharan spontaneous plant belonging to <i>Asclepiadacea </i>family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant enzymatic system (C.E.S) from the plant dried leaves and its use in the preparation of fresh cheese. <b>Materials & Methods</b></span></span><span><b><span style="font-family:;" "="">: </span></b></span><span><span style="font-family:;" "="">The determination of the coagulant activity was carried out on a skimmed</span></span><span><span style="font-family:;" "=""> milk <span>powder by Berridge’s method. Cow’s milk used for coagulant strength</span> deter<span>mination and cheese-making. Proteolytic activity</span></span></span><span><span style="font-family:;" "="">. </span></span><span><span style="font-family:;" "="">The chemical </span></span><span><span style="font-family:;" "="">determinations <span>of raw milk were carried out according to AFNOR analysis methods. A</span> descriptive sensory evaluation was performed to determine the organoleptic pro<span>perties of the produced cheese. The proteolytic activity was determined b</span>y measuring the aspartyl-protease units. <b>Results:</b> The main results of the phy<span>sico-chemical characterization show that its coagulant activity (R.U mL<sup>-1</sup>)</span> was 97.19 ± 4.67, coagulant strength (SU) was 230.05 ± 0.37, proteolytic activity (μg<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">·</span>mL<sup>-1</sup>) was 0.33 ± 0.04 and coagulant activity/proteolytic activity ratio was <span>294.51. For the cheese made, it has presented the following results</span></span></span><span><span style="font-family:;" "=""> </span></span><span><span style="font-family:;" "="">as %</span></span><span><span style="font-family:;" "=""> (g/100g): <span>titrable acidity 0.80 ± 0.005, total dry extract 30.48 ± 1.490, fat 2</span></span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">32 ± 0.02, fresh </span></span><span><span style="font-family:;" "="">yield 11.5 ± 0</span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">09, dry yield 30.06 ± 0.05. Moreover, sensory analysis results<span> showed that fresh cheese prepared from <i>Pergularia tomentosa</i> dried</span> <span>leaves diluted enzymatic extract filtrate was characterized by whitish color</span><span>, smooth texture, with acceptable and satisfying lactic taste. <b>Conclusion:</b> The plant enzymatic system studied could be added to the list of plant rennet substitutes and, thus, contribute</span></span></span><span><span style="font-family:;" "="">s</span></span><span><span style="font-family:;" "=""> to the manufacture of enzymatic coagula</span></span><span><span style="font-family:;" "="">tion cheese.</span></span><span></span><span style="font-family:;" "=""></span>
文摘To estimate the situation of the breast-feeding, we made a survey (investigation) in the wilaya of Tébessa in Algeria. Our sample was chosen at random. He is constituted by 200 mothers and 200 children aged 0 to-24-month. A questionnaire, beforehand established, is subjected to the mothers. Our statistical analysis is based on the test of Chi2 and the calculation of the percentages. It emerges from our work that: the exclusive breast-feeding is practised by 50.50 % of the cases. The breast-feeding is less practised by the salaried women 40.91 %. The practice of the exclusive feeding increases when the academic level of the mother decreases (50.80% vs. 46.15%), the rate of the mixed feeding and the artificial feeding increases when the academic level increases. The circle of acquaintances plays an important role in the choice of the mode of feeding with 53.47% of the cases. The first food given to the Child within first hour which has followed the childbirth: the maternal milk with 66.5% was. The main causes of the stop of the breast-feeding are: the health of the woman, the incapacity of the milk, the resumption of work the aesthetics of the woman and the arien of a new pregnancy. 72.78%, of the mothers have chooses the breast-feeding because it is better for the health of the child. The average duration of the feeding is of (4.68 ± 4.437 months) the day of the survey. A better information of the population about the feeding and a rationalization of the marketing of industrial milk, could help in a better promotion of the breast-feeding.
文摘The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely regulated cell death process. The 8 members identified at the gene level showed a high homology with human SERPINA3 and were therefore designed bovSERPINA3-1 to A3-8. At least six of them are able to inhibit caspases. Two of them (bovSERPINA3-1 and A3-3) have been purified from bovine muscle and extensively investigated during these last years. After a general presentation of the serpin superfamily, the kinetic aspects of their interaction with human cas-pases 3 and 8 were studied and findings obtained suggest that caspases could be their target enzymes in living cells. In muscle and primary myoblast in culture, they showed an intracellular localization and because of their high level in blood, they can be exported. Two biological functions (potential regulator of apoptosis and expression during myoblast differentiation) were investigated and it was concluded that they are very likely a efficient regulator of apoptosis, a proposal supported by their high expression in proliferating myoblast (cell survival is essential during this differentiation phase) but not in myotubes.
基金The authors acknowledge the INATAA Mentouri Constantine University of Algeria,University Putra Malaysia and Malaysian Palm Oil Board for further innovation and support to researches relevant to food crystallization,isomerization and copolymerization destined for enriching emulsions food products.
文摘Lipopeptides are recognized as a structurally diverse group of functional biopeptides.They possess multiple biological,biotechnological and therapeutic applications and are able to affect cell membrane integrity and permeability.It is widely accepted that suppressing the interaction of redooxidation is mainly aimed by inserting functional biopeptides on form alpha-helical peptides or on form antibody.Such types of structured biomaterials have great potential in promoting signal transductions to the most organelles having geometrical and spacial structures similar to endogenous liposome forms such as lysosomes,ribosomes,mitochondria and platelets..Thus,inserting radioactive trace-elements along with biopeptides is necessary in tracing the trajectory of those radioactive micelles that are destined in targeting further complicated disease and growth factor propagation.These techniques are important in determining structure-symmetry and asymmetry leading to meso-spherical crystal-packing modes or to copolymer vesiculization.The main objective of this review is to highlight and elucidate the potential role of lipopeptides in promoting signals at surface/interface of micelles along with their functionalities in repairing cellular and nuclear damages.Moreover,state-of-the-art scientific knowledge is reviewed regarding bioconjugation and structuring charged-mono-layer and/or bi-layer phospholipidic membranes in adherent to signal-biopeptides using some advanced techniques such as ultra-sound probe based polydispersity of radioactive trace-elements assisted microdialysis as micro-separating techniques in between those miscible and immiscible compounds.
基金supported by National Funds from FCT-Fundaç˜ao para a Ciˆencia e a Tecnologia through project UID/Multi/50016/2019Algerian Ministry of higher education and scientific research for their fellowship。
文摘Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH),Fast proteins liquid chromatography (FPLC),Tricine SDS-PAGE,antioxidant activity at sampling time beside,and technological properties (solubility,emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side.Results showed,in the first 30 min,DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg).A significant increase in antioxidant activity and solubility was observed,while not for EAI,and FA.These results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes.Ficin hydrolysates showed very relevant performance,and suggest that could be appropriate production of functional ingredients.
文摘Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.
