Changes of Phospholipids in Duck Muscle by Different Heating Methods

Phospholipids comprise the main constituent of membranes, and are thus one of the chemical foundations of life. They are also important in nutrition and as flavor precursors. Phospholipids are formed from one molecule of glycerol, one molecule of a phosphorylated alcohol, and two molecules of a characteristic fatty acid. They have a high hydrolyzable capability due to their molecular structure and are prone to oxidation due to the high unsaturated fatty acid content in the fatty acid component.

Phospholipids and triacylglycerol are the major substrate of lipid oxidation. The degree of phospholipid hydrolyzation varies with animal species and muscle type and affects the storability of meat and cooking methods. The high oxidation activity of phospholipids is due to the component long-chainpolyunsaturated fatty acids, which are easily oxidized. In addition, as membrane components, phospholipids are in close contact with lipid oxidation catalysts in the cytoplasm. 

Bacillus thuringiensis Insecticides: Source of 2-Aminoacetophenone Formation in Wine?

The so-called “untypical aging off-flavor” (UTA) in wine is a negative change in the wine bouquet developed during storage, which leads to a considerable loss of wine quality.

A correlation between the appearance of UTA and the formation of 2-aminoacetophenone (AAP) in wine has been identified therefore, numerous studies concerning the source and formation pathways of AAP have been conducted with the aim of creating new knowledge about, and ultimately preventing the development of UTA.

However, the reasons for the formation of AAP and the associated appearance of UTA in wine have not yet been clarified in detail. In a previous publication, we showed that AAP can be formed by UV light irradiation of free and lysozyme-bound tryptophan (TRP) after transformation into model wine and storage.

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Antimicrobial Susceptibility Pattern of Staphylococcus aureus Isolates from Orthopaedic Patients in Abuth, Zaria

Staphylococcus aureus is commonly carried on the skin or in the nose of healthy individuals. It is an important pathogen in human infections causing illness ranging from minor skin infections and abscesses to life-threatening diseases such as pneumonia, meningitis, endocarditis, toxic shock syndrome and septicaemia which may be rapidly fatal. Bacterial resistance to antibiotics has been recognized since the first drugs were introduced for clinical use.

Penicillin was first introduced in 1941, when less than 1% of Staphylococcus aureus strains were resistant to its action. By 1947, 38% of hospital strains had acquired resistance and currently over 90% of Staphylococcus aureus isolates are resistant to penicillin. Increasing resistance to antibiotics is a consequence of selective pressure.

In orthopaedics, S. aureus has been implicated in surgical site infection, painful infection of joint fluid known as septic or infective arthritis, post-operative infection, implant devices, infection following trauma, chronic osteomyelitis subsequent to an open fracture, meningitis following skull fracture.

Effect of Nano-Zinc Oxide on the Leaf Physical and Nutritional Quality of Spinach

Spinach (Spinacia oleracea) is a green-leafy vegetable belongs to family Amaranthaceae. It is often recognized as one of the functional foods for its wholesome nutritional, antioxidants and anti-cancer composition.

The major micronutrients in spinach are vitamins A (from β-carotene), C, K and folate, and the minerals, calcium, iron and potassium. Spinach also provides fibre and is low in calories.

Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. Vegetables are also valuable in maintaining alkaline reserve of the body. They are valued mainly for high carbohydrate, vitamin and mineral contents.

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Management of Faba Bean Gall Disease (Kormid) in North Shewa Highlands, Ethiopia

Ethiopia is the world’s second largest producer of faba bean, but its share is only 6.96% of world production and 40.5% of Africa. Faba bean (Vicia fabae L.) is the major cool season food legumes produced in Ethiopia next to cereals.

It serves as major source of protein & income. The crop also fixes atmospheric nitrogen and improves soil fertility. Because of its wide importance to the nation it is cultivated in large area in the country as well as in Amhara region.

Production of faba bean is inhibited by several yield limiting factors, among which diseases are the main. In Ethiopia more than 17 disease causing pathogens are reported on faba bean. Major diseases recoded in faba bean includes, chocolate spot (Botrytis fabae), rust (Uromyces viciae-fabae), ascochyta blight (Ascochyta fabae), zonate leaf spot (Cercospora zonatae), and black root.

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Check how this probiotic can control dandruff

The skin is colonized by a diverse array of microorganisms including bacteria and fungi. The skin microbiome is defined as the collection of all microbes that colonize the skin. Environments at various topographical areas of skin can affect the microbial colonization.

The major bacterial-fungal populations colonizing human scalps have been characterized. Furthermore, the dysbiosis of bacterial-fungal populations has been implicated in scalp dandruff, which presents as significant problems to large numbers of people.

Dandruff scalps are associated with a higher abundance of Malassezia restricta and Staphylococcal species. The severity of dandruff can range from mild scale formation similar to dry skin to seborrheic dermatitis.

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Check how this probiotic can control dandruff

The skin is colonized by a diverse array of microorganisms including bacteria and fungi. The skin microbiome is defined as the collection of all microbes that colonize the skin. Environments at various topographical areas of skin can affect the microbial colonization.

The major bacterial-fungal populations colonizing human scalps have been characterized. Furthermore, the dysbiosis of bacterial-fungal populations has been implicated in scalp dandruff, which presents as significant problems to large numbers of people.

Dandruff scalps are associated with a higher abundance of Malassezia restricta and Staphylococcal species. The severity of dandruff can range from mild scale formation similar to dry skin to seborrheic dermatitis.

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Check how this probiotic can control dandruff

The skin is colonized by a diverse array of microorganisms including bacteria and fungi. The skin microbiome is defined as the collection of all microbes that colonize the skin. Environments at various topographical areas of skin can affect the microbial colonization.

The major bacterial-fungal populations colonizing human scalps have been characterized. Furthermore, the dysbiosis of bacterial-fungal populations has been implicated in scalp dandruff, which presents as significant problems to large numbers of people.

Dandruff scalps are associated with a higher abundance of Malassezia restricta and Staphylococcal species. The severity of dandruff can range from mild scale formation similar to dry skin to seborrheic dermatitis.

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Check how this probiotic can control dandruff

The skin is colonized by a diverse array of microorganisms including bacteria and fungi. The skin microbiome is defined as the collection of all microbes that colonize the skin. Environments at various topographical areas of skin can affect the microbial colonization.

The major bacterial-fungal populations colonizing human scalps have been characterized. Furthermore, the dysbiosis of bacterial-fungal populations has been implicated in scalp dandruff, which presents as significant problems to large numbers of people.

Dandruff scalps are associated with a higher abundance of Malassezia restricta and Staphylococcal species. The severity of dandruff can range from mild scale formation similar to dry skin to seborrheic dermatitis.

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Effects of Supplemental Virgin Coconut Oil and Condensed Tannin Extract from Pine Bark in Lactation Dairy Diets on Ruminal Fermentation in a Dual-flow Continuous Culture System

Improving feed efficiency and reducing nutrient excretion into the environment are essential elements for sustainable dairy production worldwide. In high quality forage diets fed ruminants, majority of dietary proteins can be rapidly degraded, releasing between 56 and 65% of dietary nitrogen (N) in the rumen during microbial fermentation.

Consequently, large losses of N as urea into urine (25-35%) occur after ammonia is absorbed through rumen wall, which is the primary source of volatile N to the environment. Thus, losses of dietary N can be reduced by decreasing protein degradation in the rumen. Simultaneously, methane (CH4) is produced in the rumen as a part of the normal process of ruminal feed digestion.

Typically, about 6 to 10% of the total gross energy consumed by dairy cows is converted to CH4 which contributes to greenhouse gas emissions in the environment. A variety of strategies have been studied to improve ruminal N metabolism and mitigate CH4 production, and feeding or supplementing specific substances as rumen modifiers that directly or indirectly inhibit ruminal N degradation as well as methanogenesis has been one of the most sought opportunities.

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Molecular and Morphological Characterisation of Back Cross Generations for Yield and Blast Resistance in Rice

Rice (Oryza sativa L.) being one of the prime staple crops of the world has a crucial role in the global food security and contributes for the livelihood of majority of the Asian population. Rice production and productivity are constrained by biotic and abiotic stresses in the growing areas.

Rice blast caused by the fungus Pyricularia oryzae has been recognized as one of the most serious diseases and is distributed across 85 countries globally. Host plant resistance has been recognized as an important strategy to manage blast disease compared to chemical control measures.

More than 100 blast resistance genes have been identified in rice but effective and durable use of these reported genes has been limited because of evolution of new virulent races of the fungus. Enhancing host plant resistance through pyramiding of multiple resistance genes is one of the useful strategies to avoid frequent breakdown of resistance.

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Microbiological Connection to Our Food, Nutrition, Health, and Disease

With ever-increasing population, governments across the globe keep feeling the pressure of ensuring availability of food to their masses. Malnutrition has been plaguing a large part of the world population, particularly in the developing and under-developed world.

Malnutrition also makes the victims more susceptible to different infections and physiological disorders. There are large scale social, economic, and political implications of failure of governments in tackling the problem of malnutrition. This problem is related to both quantity as well as quality of the food.

Microorganisms in the human gut are intimately associated with digestion and absorption of the food. The human gut microbiome has now been well demonstrated to have a strong connection to our health and disease. There are approximately 1014 microbial cells inside human gut, which weigh approximately 1 kg.  

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Sugarcane Juice Processing: Microbiological Monitoring

The demand for the production of safe high quality food, whichhas both thesensory and nutritional characteristics similar to the raw material used and extended shelf life, is ever growing in the national market.

However, some products, such as sugarcane juice, which is largely consumed in an informal marketplace, are frequently offered and sold in hygienic and sanitary conditions that are precarious at best. This presentsa threat to the health of consumers.A clear example of this potential danger is the 2005 incident in the Brazilian state of Santa Catarina where sugarcane juice contaminated with the Trypanossomacruzi, an etiological agent forBarber Bug fever (Chagas), was sold and publically ingested.

Sugarcane juice is a low acidity drink (pH>4.6) with a high water activity (Aw=0.99) and composedof approximately 80% water and 20% total dissolved solids. Among these solids, one may highlight saccharose (17%), glucose (0.4%) and fructose (0.2%), as well as nitrogenous substances such as organic acids and also mineralsand such as iron, calcium, potassium, sodium and magnesium.

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The mPEG-PCL Copolymer for Selective Fermentation of Staphylococcus lugdunensis Against Candida parapsilosis in the Human Microbiome

The skin is colonized by a diverse array of microorganisms including bacteria and fungi. The skin microbiome is defined as the collection of all microbes that colonize the skin. Environments at various topographical areas of skin can affect the microbial colonization. The major bacterial-fungal populations colonizing human scalps have been characterized.

Furthermore, the dysbiosis of bacterial-fungal populations has been implicated in scalp dandruff, which presents as significant problems to large numbers of people. Dandruff scalps are associated with a higher abundance of Malassezia restricta and Staphylococcal species. The severity of dandruff can range from mild scale formation similar to dry skin to seborrheic dermatitis.

The impairment of proper hydration in skin barrier can result in the typical epidermal proliferation, keratinocyte differentiation and stratum corneum maturation, which may cause dandruff. Excessive secretion of the sebaceous gland also can underlie dandruff development. Besides dysfunction of the skin barrier and sebaceous gland, fungal/bacterial dysbiosis may be one of the factors that result in the progression of human dandruff.

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Evaluation of Antimicrobial Resistance in Enterobacteriaceae and Coliforms Isolated on Farm, Packaged and Loose Vegetables in Kentucky

Over the last three decades the global consumption of fresh vegetables has increased significantly, thus the market segment for fresh produce has expanded by more than 20%. A survey conducted on American consumers’ choice of supermarkets revealed that freshness of the produce and its availability across the year was the single most deciding factor.

In an effort to understand consumers’ attitudes toward produce packaging, the Produce Marketing Association, Yerecic Label and the Perishables Group conducted a three-part study. Almost 90% of the participants responded that the most important feature of packaged produce is its ability to preserve freshness and taste.

All this has led to a greater availability of “four range” produce, a term that refers to packaged, cleaned, possibly chopped and sometimes-mixed produce ready for consumption.

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Rice Proteomics and Beyond

Rice is the most widely consumed staple food for both developed as well as developing world, more so for Asia. According to the data of FAOSTAT (2012), rice has the third-highest worldwide production after sugarcane and maize, among all agricultural crops.

Developing countries account for 95% of the total rice production, with China and India contributing for nearly half of the world output The main focus of rice research has been on crop improvement to increase productivity and adaptation to adverse climatic conditions. While rice genome sequence has been available for years now, high quality and uniform annotation is a necessity for genome sequence data to be fully utilized by researchers.

Towards this, the completion of Rice Annotation Project (RAP) database, based on the new chromosome pseudomolecule Os-Nipponbare-Reference-IRGSP-1.0 (a joint version of IRGSP and MSU pseudomolecules) is important.

Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar

The increasing in the consumption of juices, nectars and beverages is promoted by the new living styles and eating habits related with the healthy properties of this type of products. The turbidity of juices and nectars are associated with the presence of colloidal suspensions of cellular components with varying amounts of small pieces of tissue, where the solids content is generally between 5% and 20% (w/w).

In many instances, this turbidity is not striking in certain products. So that, some methods as clarification can be achieved to decrease the turbidity.Clarification by physical enzymaticm and chemical treatments or a combination of them are commonly methods in the processing of fruit juices and nectars.

Clarification through clarifying agents such as gelatin, bentonite, silica sol and polyvinyl pyrrolidone or a combination of these compounds was reported. Another alternative is the use of chitosan, a nontoxic and biodegradable agent that for its polycationic feature, has been successfully employed in the clarification of wine, juices of apple.

Climate Change, Food Scarcity and Disease

The present era is third industrial revolution and the world is going towards development, but the cost of this development is the environmental degradation. One of the most dangerous climate changes is due to global warming. Global warming means increase in the average temperature of the Earth.

Intergovernmental Panel on Climate Change (IPCC) stated that the increase in global average temperature is very likely due to anthropogenic greenhouse gas concentration. This has adversely affected the negative impacts on crop production, which gives a significant economic loss to us. Loss of food and water is one of the immediate threats by global warming. Crop productivity decreases globally for even small changes in average temperature of 1-3°C.

Local adverse effects also hit the aquaculture and fisheries industries directly or indirectly. Climate variability and their effect on environment severely compromises food production and yields decreases in some regions upto 50% by 2025.

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Protective Effect of Trigonella foenum-graecum and Foeniculum vulgare Mature Leaf Against t-BHP Induced Toxicity in Primary Rat Hepatocytes

Liver is the pivotal organ in the human body and has intense metabolic activities. It is involved with almost all the biochemical pathways related to growth, fight against disease, nutrient supply and energy provision.

Thus, to maintain a healthy liver in human is of great importance for the normal metabolism of the body. Reactive oxygen species (ROS), the by-products of cellular metabolism, can damage the macromolecules like lipid, nucleic acid, protein which may leads to various diseases, like heart disease, cardiovascular disease, cancer, diabetes, Alzheimer’s disease, cataracts and age related functional disorders.

Exogenous and endogenous harmful chemicals are processed by the liver to be eliminated from the body. There is less availability of such therapy in western medicines which can cure these diseases without side effects. In recent year, there has been a global trend towards the use of natural phytochemicals present in fruits, vegetables, oil seed and herbs as antioxidant and functional food.

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Physicochemical and Spectroscopic Characterization of Biofield Treated Butylated Hydroxytoluene

In recent years, the studies on reactive oxygen species (ROS), free radicals and antioxidants are generating medical revolution by promising a good health and disease management [1]. The free radicals and ROS can be developed inside the human body either through the normal metabolic process or external sources such as pollutants, industrial chemicals, and cigarette smoking, etc.

An antioxidant is a molecule that neutralises these free radicals by donating an electron to them. They prevent the oxidative reaction that is responsible for various chronic degenerative diseases viz. cancer, cardiovascular and neurodegenerative disorders, etc.

Besides, in the pharmaceutical industry, the safety, efficacy and stability of drug formulations are affected by various physical factors like humidity, heat, and light [4]. These factors are responsible for several chemical reactions that cause instability such as oxidation, decarboxylation, hydrolysis, and photolysis, etc.

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