Dairy Products as Source of Angiotensin-I-Converting Enzyme-Inhibitory (Ace-I) Peptides

The nutraceutical benefits derived from the protein component of dairy products on human health are now widely acknowledged. These are the result of the close association between milk protein quality and proteolytic activity of starter and non-starter bacteria, which leads to generation of secondary metabolites with healthpromoting properties.

Lactic acid bacteria (LAB) such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and probiotics such as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum are commonly used as starter cultures in the dairy industry.

The proteolytic activity of these LABS along with non-starter LAB, naturally present in milk, generates peptides with a wide array of biological activities, including antihypertensive, antithrombotic, opioid, immunomodulatory, antimicrobial, and antioxidant activities.

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Research Dryer for Drying Agricultural Products

The paper proposes a structural model of the solar dryer comprising a closed housing having a rectangular cross section, mounted inside it on the traction chain conveyor mesh trays for a product, drive, fan, electric heater and an annular heat regenerator.

The body is covered with a translucent shell of sheet organic glass with a certain gap and forms a loop recirculation of air in the doorway between the cameras mounted additional regenerator shell and tube filled with heat storage material.

Gelio drying systems equipped with butterfly valves, pipes and air ducts providing capture solar radiation and heat recovery junk coolant.

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Factors Affecting Sleep Quality among Adolescent Athletes

This study used a cross-sectional experimental design to examine the association between sleep quality and sports performance among adolescent recreation team-sports athletes in Hong Kong.

By investigating the factors that affect sleep quality, it intended to arouse awareness of coaches and athletes the importance of sleeping so that they can improve training and competition performance.

Hundred and twelve male and female participants with age range from 12 to 17 were involved in this study. 

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The Effect of Breaking Properties and Fragmentation on the Perceived Saltiness of Surimi Gels Prepared with Various Heating Conditions

The strength of taste is thought to be affected not only by content of food, but also by the texture. The previous study on the relationship between the saltiness and texture of heat-induced surimi gels prepared with different setting conditions revealed that the difference of physical properties did not affect the perceived saltiness of surimi gels, notwithstanding the breaking strength was very different according to the setting time.

This result was seemed to contradict to the findings obtained with other food material so far. Therefore, this study was aimed to clarify the relationship between the intensity of saltiness and texture of heat-induced surimi-based products focusing on the fragmentation of the gel.

To prepare various types of surimi gels having different physical properties from the same material, surimi gels were prepared by 2-steps heating with different level of pre-heating at 60ºC (modori).

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Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

This paper describes selected biochemical and analytical composition of Helix aspersa maxima eggs. Analyses determined the percentages of proteins, lipids, sugars, the composition of water and mineral elements, also antioxidant capacity.

H. aspersa maxima eggs contain the high percentage of protein and are low in lipids (cholesterol content average 0.69 mg%), and are also found rich in Ca. The results showed that the eggs possess antioxidant activity and do not lose the antioxidants during short term storage in salt solution.

The results make it possible to evaluate nutritional quality of eggs land snails as a good food source.

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Dairy Products as Source of Angiotensin-I-Converting Enzyme-Inhibitory (Ace-I) Peptides

The nutraceutical benefits derived from the protein component of dairy products on human health are now widely acknowledged. These are the result of the close association between milk protein quality and proteolytic activity of starter and non-starter bacteria, which leads to generation of secondary metabolites with healthpromoting properties.

Lactic acid bacteria (LAB) such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and probiotics such as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum are commonly used as starter cultures in the dairy industry.

The proteolytic activity of these LABS along with non-starter LAB, naturally present in milk, generates peptides with a wide array of biological activities, including antihypertensive, antithrombotic, opioid, immunomodulatory, antimicrobial, and antioxidant activities.

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Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources

Experiment was conducted to evaluate effects of different fat sources on breast and thigh meat chemical composition and fatty acid profile in broilers.

Treatments were 1) DF1: basal diet + soybean oil; 2) DF2: basal diet + chicken fat; 3) DF2: basal diet + tallow; 4) DF3: basal diet + tallow and lard, and 5) DF5: basal diet + lard.

Addition of different fat sources had no significant impact on relative organ weight (P>0.05). Breast meat crude fat content was suppressed in DF1 and DF5 relative to DF4 (P<0.05).

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Bioprospecting and their Role in the Innovation of Vaccine Adjuvants: Mega Diversity as a Source of Competitiveness

Adjuvants are defined as any compound or complex molecular or supramolecular assembly that can increase the immune response when is administered in formulation with an antigen.

In this way, adjuvants have the ability of act as immune enhancers, this promotes early innate immune responses which increase the effectiveness enabling antigen recognition.

This topic is an important research field due to immunization with purified protein antigens typically results in the induction of a modest antibody response with little or no T-cell response, so required multiple immunizations to obtain an adequate protective response.

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Effect of Variety and Practice of Cultivation on Yield of Spring Maize in Terai of Nepal

A field experiment was conducted in farmer’s field of MainaPokhar and Deudakala Village Development Committee in Bardiya District of Nepal.

The objective of study was to identify the appropriate combination of variety and cultivation practice of maize in spring season. Two maize varieties Rajkumar (hybrid) and Arun2 (Open Pollinated Variety-OPV) were sown at the field of 6 different farmer’s field.

The experimental plot design was Randomized Complete Block Design with 6 replication and 4 treatments considering each farmer as a replication.

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Ayurveda as an Adjuvant Medication for Combating Cancer: A Review

Cancer is one of the most dreaded diseases of the 20th century and spreading further with continuance and increasing incidence in 21st century. At present Chemoprevention and Radiotherapy is main stay of management. But these can produce toxic side effects, which have limited their extensive use. Ayurveda drugs available in different part of the world have been extensively studied for their anticancer activity. Ayurveda also have provided with many such drugs which can be proved to be a good anti-cancer substitute to conventional treatment or also provide benefit as an adjuvant therapy. Researches on many such Ayurvedic plants available in India like Azadirachta indica, Carica papaya, Plumbago zeylanica, Ocimum sanctum, Tinospora cordifolia, Catharanthus roseus are reviewed, and found to be effective as anti-cancer in many types of cancers and adjuvant therapy along with chemotherapy and radiotherapy. There is a broad scope to derive the potent anticancer agents from medicinal plants, which need thorough research. Present review reveals the anticancer potential of various Ayurveda drugs so that the findings can be applied in the benefit of cancer patient.

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Women Support in Ayurveda

Women have been celebrated as mothers in ancient Texts, Hindu Upanishadas and the Vedas, and given obeisance’s and revered for thousands of years.

The Yin or woman symbol is part of the Dao–yin/ yang–where one without the other cannot exist.

In Vedic tradition, all women and female mammals are part of Shakti (The universal Shakti-the Goddess-as opposed to the male Shaktiman aspect of God).

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

As Staphylococcus aureus remain the predominant microbial flora of the human respiratory tract and skin; it also account for the most human integumental infections and life-threatening systemic diseases especially in orthopaedic surgical site infections (SSIs).

This study evaluates the antibiotics susceptibility pattern of Staphylococcus aureus isolates from orthopaedic patients to various antimicrobial agents used in the treatment of surgical sites infection in Ahmadu Bello University Teaching Hospital (ABUTH), Zaria, Nigeria.

A total of 100 clinical swab samples of surgical sites were collected from orthopaedic patients in ABUTH, Zaria, Nigeria out of which 39 were identified as Staphylococcus aureus using API STAPH identification kit.

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The Latest on Sugar Substitutes of the Alditol Type with Special Consideration of Erythritol and Xylitol―Rectifications and Recommendations

Sugar substitution with low-calorie carbohydrates constitutes a well-grounded approach to controlling energy intake to prevent obesity or certain diseases, and reducing the incidence of bacteria-associated diseases such as dental caries.

 This review discusses latest applications of alditol-type sugar substitutes with emphasis placed on erythritol (a tetritol) and xylitol (a pentitol).

Especially xylitol has been shown to exert interesting biochemical effects (such as ammonia formation) in the dental biofilm.

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The Impact of Nutritional Counseling in Conjunction with Co-active Coaching on Behavior Change of Varsity Female Rowers

The purpose of this study was to measure the impact of sport nutrition counseling in conjunction with co-active life coaching on sport nutrition knowledge and resulting dietary behavior change among a group of female varsity rowers.

Seven female athletes took part in a three-month study consisting of eight individual sport nutrition counseling sessions and eight co-active life coaching sessions.

Athletes’ sport nutrition knowledge was assessed using a Sport Nutrition Knowledge Questionnaire, and dietary behavior change was assessed through a subjective questionnaire, anthropometric measurements, and prospective completion of three-day food records.

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Effect of Grain Teff, Sorghum and Soybean Blending Ratio and Processing Condition on Weaning Food Quality

This study was conducted to evaluate the effect of grain teff, sorghum and soybean blending ratio and processing condition on weaning food quality with three specific objectives.

Therefore, this study was initiated to address the protein energy malnutrition and sensory quality of weaning food. The proximate composition and sensory quality of blended samples were analyzed using standard methods. Processing condition had significant effect on nutritional and sensory properties of weaning food products.

Moisture, ash, and crude fiber were significantly (p<0.05) higher (7.76%, 3.21%, 2.34%) respectivily. A significant high ash (3.85%) crude protein (17.50%) and crude fat (16.33%) contents were observed in weaning food blend processed via fermentation.

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Physicochemical and Spectroscopic Characterization of Biofield Treated Butylated Hydroxytoluene

The antioxidants play an important role in the preservation of foods and the management of oxidative stress related diseases by acting on reactive oxygen species and free radicals.

However, their use in high temperature processed food and pharmaceuticals are limited due to its low thermal stability. The objective of the study was to use the biofield energy treatment on butylated hydroxytoluene (BHT) i.e. antioxidant and analyse its impact on the physical, thermal, and spectral properties of BHT.

For the study, the sample was divided into two groups and termed as control and treated. The treated group was subjected to biofield energy treatment.

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Management of Rheumatoid Arthritis through Ayurveda

Rheumatoid arthritis (RA) is an autoimmune chronic inflammatory disorder. As the disease progresses, the inflamed synovium invades and damages the cartilage and bone of the joint.

The potential of the synovial inflammation to cause cartilage destruction is the hallmark of the disease.

In Ayurveda, Vatarakta is a disease caused by vitiated Vata and Rakta, where the aggravated Vayu gets obstructed in its course by the vitiated blood and the Vayu vitiates the entire blood.

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Augmentative Communicative Systems in Physical Education for Students with Special Educational Needs

In modern society, known as the society of information and communication, it is surprising that we continue to limit the capacity of communication to certain parts of the population such as students with special educational needs.

For them, communication restraints mean an obstacle to the development of their educational capacities. Thus, considering carefully the potential alternatives to improve the teaching-learning process should represent a major goal for Education as a whole.

In this study, we will try to analyze the features and alternative resources to encourage communication and the educational process in this type of student.

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Physicochemical and Spectroscopic Characterization of Biofield Treated Butylated Hydroxytoluene

The antioxidants play an important role in the preservation of foods and the management of oxidative stress related diseases by acting on reactive oxygen species and free radicals.

However, their use in high temperature processed food and pharmaceuticals are limited due to its low thermal stability.

The objective of the study was to use the biofield energy treatment on butylated hydroxytoluene (BHT) i.e. antioxidant and analyse its impact on the physical, thermal, and spectral properties of BHT.

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Quality Management of Organic Ready-To-Eat Vegetable, Matar Paneer

Ready-to-eat foods are becoming popular in all over the world during last few years. It is one kind of food products which does not need processing on the part of consumer. Changing socio-economic status, life has become very fast.

Ready-to-eat foods are consumed in short length of time with the development in packaging technology. It is tasty and delicious. It is now possible to produce commercially and to extend the shelf life up to few years. The developments in food technology and packaging technology have made it possible to increase the shelf life of these products.

Green Peas (35%), Tomato, Indian Cottage Cheese (Milk or milk solids, citric acid, salt) (20%), Onion, Cottonseed oil, Ginger fresh, Garlic fresh, Salt, Melon seeds, Green chilli, Chilli powder, Cashew nuts, Spices (Black pepper, Cinnamon, Clove, Coriander, Cardamom, Chilies, Cumin, Poppy seeds, Nutmeg,Bay leaf), Coriander powder, Turmeric powder, Dried fenugreek leaf.

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Bacteriological Quality and Incidence of Some Pathogenic Bacteria in Fresh White Cheese

The aim of this study was to evaluate the bacteriological quality and safety of fresh white cheese sold in Tripoli, Libya. The study lasted for approximately 7 months (November 2011-May 2012), during this period 87 fresh white cheese samples were collected from seven different areas (4 to 5 factories from each area with the rate of 3 duplicates).

The samples were tested for temperature at receiving, pH and acidity, total aerobic counts, total coliform counts and the detection of incidence of some pathogenic bacteria including: Escherichia coli, Escherichia coli O157:H7, Staphylococous aureus, Salmonella spp., Aeromonas hydrophila and Listeria monocytogenes.

 Results indicated that the average temperature, % acidity, and pH of the tested samples were (15.80°C ± 5.8, 0.21 ± 0.02% and 5.81 ± 0.06) respectively. Data indicated that 70.1% of the samples exceeded the Libyan standard for white cheese No. 366 in respect to temperature, while pH of all samples was within the limits of such standard. On the other hand, means of total aerobic counts, total coliform counts, and the numbers of Staphyloccoccus aureus were (38 × 107, 74 × 105, 35 × 104 and 53 × 103 cfu/g) respectively of the study.

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

Spinach (Spinacia oleracea) belongs to family Amaranthaceae and is one of the important and nutritious leafy vegetable consumed in India.

The pot culture experiment is carried out during 2014-15 to study the effect of nanozinc oxide particles on the leaf physical and nutritional traits of spinach. The spinach plants were sprayed with graded concentration of zinc oxide nanoparticles (ZnO NPs) after 14 days of sowing.

The leaf physical parameters like leaf length, leaf width and leaf surface area are recorded at the time of maturity (45-50 days). The protein, carbohydrate, fat and dietary fiber content in leaf samples are determined.

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The Effects of Oxidative Stress and Some of the Popular Antioxidants on Reproductive System: A Mini Review

According to worldwide statistics, at least one out of six couples has fertility problems.Oxidative stress is an important cause of infertility.

Excess reactive oxygen radicals could lead to male and female infertility and also some pregnancy complications.Antioxidants are widely used for detoxify the excess reactive oxygen species as called “scavengers”.

In this mini-review our aim is to inform about the effects of oxidative stress and some of the popular antioxidants in the reproductive system and also experimental use of this antioxidants under different cases especially in studies which is conducted in the last few years.

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Augmentative Communicative Systems in Physical Education for Students with Special Educational Needs

In modern society, known as the society of information and communication, it is surprising that we continue to limit the capacity of communication to certain parts of the population such as students with special educational needs.

For them, communication restraints mean an obstacle to the development of their educational capacities. Thus, considering carefully the potential alternatives to improve the teaching-learning process should represent a major goal for Education as a whole.

In this study, we will try to analyze the features and alternative resources to encourage communication and the educational process in this type of student.

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Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH).

Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 min, and 60 min, and the parameters were determined: colour intensity, phenolic contents and antibacterial activity of two species of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa).

The total phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml and zone of growth inhibition respectively 2.65 mm to 19 mm.

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Nutritional Recommendations for Sport Team Athletes

In present days, consistent scientific evidence is confirming that nutritional intake has an essential role in optimizing training and competition performance in athletes.

When nutritional practices are adequate, athletes can exploit their maximum talent performance, while promoting a suitable recovery process with a lower risk of disease and sport injuries.

Therefore, in order to address these issues, it is important to clearly define all the nutritional parameters which optimize the athletes feeding practices: energy intake, macro and micronutrients consumption and hydration practices.

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Kkuaripepper and Olive Oil Effects on Quality Characteristics of Pork Sausage Studied by Response Surface Methodology

Response surface methodology was used to investigate the effect and interactions of processing variables such as kkuaripepper powder (1.0-5.0%), olive oil (3-13%) on physicochemical, textural and sensory properties of cooked pork sausage.

It was found that L* and a* values decreased; however, water-holding capacity, and a* values increased, respectively, as the amount of kkuaripepper increased.

Olive oil addition decreased water-holding capacity, moisture contents, and L* values of the sausages. The adhesiveness depended on the kkuaripepper and olive oil added, as its linear effect was positive at p<0.01.

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Non-destructive Analysis of Food Adulteration and Legitimacy by FTIR Technology

Despite of old methods, an emerging technology of Fourier Transform Infrared (FTIR) spectroscopy has been appeared to use as a promising application for the detection of adulteration in food.

FTIR method works on the principal of interaction of electromagnetic radiations with the molecules of specific food with defined energy. In this review, the three regions of electromagnetic spectra including near infrared, mid infrared and far infrared are the points of spotlight.

For food industry, FTIR method is expedient, automatic, time saving and most importantly, it shows non-destructive analysis of food physically as well as chemically.

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