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Biochemical Changes in LIPID and Car-bohydrate Metabolism in Obese Diabetic Male Albino Rats
Mostafa M. Osfor,
Osama Kensarah,
Firas Azzeh,
Mohammad A. Elmadbouly,
Mona El-Qutry
Issue:
Volume 2, Issue 2, March 2013
Pages:
24-30
Abstract: The effect of high fat diet on lipid and carbohydrate metabolic changes was studied in mature male albino rats. The animals were rendered obese by feeding a high fat diet for 60 days. Half of obese rats were become diabetic by injecting with a reduced dose of alloxan; to produce a non insulin dependent diabetes mellitus state. These obese models of non diabetic and diabetic rats were compared with normal male rats kept on a basal diet for 60 days. The fat fed rats beside gaining weight showed a significant rise in their hepatic lipid contents and observed an insulin resistant state. Lipid profile of the omental adipose tissue exhibited a significantly higher total lipid content, but lower total cholesterol, triglycerides and phospholipids contents in both obese (non diabetic and diabetic) as compared with the normal rats. On the other hand, the brown adipose tissue showed a reduced fat catabolism with a significant rise in its phospholipid contents. Correlation between plasma atherogenic index and plasma fatty acids pattern showed that in the obese diabetic rats atherogenic index was positively correlated with total polyunsaturated fatty acids, while significantly negative correlation with total saturated fatty acids. This work showed that high fat substrates have been got remarkable impacts on rats body weight and metabolism.
Abstract: The effect of high fat diet on lipid and carbohydrate metabolic changes was studied in mature male albino rats. The animals were rendered obese by feeding a high fat diet for 60 days. Half of obese rats were become diabetic by injecting with a reduced dose of alloxan; to produce a non insulin dependent diabetes mellitus state. These obese models of...
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Effects of Lead and Zinc on The Proximate Composition of Post Juvenile Clarias Gariepinus
Bawa- Allah Kafilat. Adebola,
Saliu Joseph. Kayode
Issue:
Volume 2, Issue 2, March 2013
Pages:
31-37
Abstract: Effects of sub lethal concentrations of lead and zinc salts (Pb(NO3)2 and ZnCl2) on the proximate composition and energy content of the flesh of post juvenile Clarias gariepinus was investigated in this study. All proximate compo-nents (amino acids, protein, and lipid) and total energy content, except carbohydrate showed a consistent reduction in de-tected levels as compared to values recorded at day 0 in exposed fishes and their controls. Physiological response of organ-isms was also indicated to be affected by other environmental stressors during the experiment apart from the investigated metal salts.
Abstract: Effects of sub lethal concentrations of lead and zinc salts (Pb(NO3)2 and ZnCl2) on the proximate composition and energy content of the flesh of post juvenile Clarias gariepinus was investigated in this study. All proximate compo-nents (amino acids, protein, and lipid) and total energy content, except carbohydrate showed a consistent reduction in...
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Behavior of Salmonella Heidelberg in Fruit Juices
El-Safey Mohamed El-Safey
Issue:
Volume 2, Issue 2, March 2013
Pages:
38-44
Abstract: The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.
Abstract: The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail ...
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Ability of Mitscherlich-Spillman Model to Estimate Critical Soil Phosphate Levels
Issue:
Volume 2, Issue 2, March 2013
Pages:
45-51
Abstract: More than 150 years research groups from different countries have been studying the effect of various factors on the productivity of the plants described by so-called productivity functions (PF). Interest to PF stems from the needs of economists, agronomists, agricultural chemists and environmentalists who use the PF modeling as a basis for solving their problems. The article describes development of models of productivity for agricultural chemistry and approaches to its calibration. The phenomenon of quasi-linearity (R2> 0.998) of Mitscherlich-Von Boguslawski functions within the range of 30 to 90% efficiency after logarithmic transformation of the argument and practical applications of the method were considered. The limitations were considered in the use of recommendations in relation to the properties of the scale of the studied factors. The approach proposed is applicable to only the values belonging to an absolute scale (ratio scale). The analysis of the possibility and feasibility to assess the so called critical levels of mobile phosphates was made using modeling with recently published Rothamsted long-term experimental data.
Abstract: More than 150 years research groups from different countries have been studying the effect of various factors on the productivity of the plants described by so-called productivity functions (PF). Interest to PF stems from the needs of economists, agronomists, agricultural chemists and environmentalists who use the PF modeling as a basis for solving...
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An Insight of the Mauritian Consumers’ Awareness, Perceptions and Expectations of Functional Foods
Keerti Devi Bholah,
Vidushi S. Neergheen-Bhujun
Issue:
Volume 2, Issue 2, March 2013
Pages:
52-59
Abstract: During the past few decades, consumers have switched from an emphasis on satisfying hunger to an emphasis on the promising use of foods to promote well-being and to help reduce the risk of disease. This is particularly the case for the island of Mauritius where a variety of functional food products with different health claims have been observed in major supermarkets around the country. Since acceptance of functional foods depends largely on the awareness and perceptions of Mauritians regarding these foods, consumer research on functional foods remains vital. This study investigated the level of awareness and knowledge of Mauritian adults concerning functional foods and their purported health benefits. In addition, the perceptions of respondents towards health-enhancing foods and their willingness to try functional foods were also studied. Information pertaining to knowledge, awareness, perceptions and interest regarding functional foods as well as so-cio-demographic characteristics were collected from a representative random sample of 384 Mauritian adults aged above 18 years. The survey was conducted in 8 supermarkets and shopping centres of Mauritius. The data indicated that though 85.5% of participants were aware of foods which may help in preventing certain diseases, only 13.8% of the sample population was familiar with the term ‘functional foods’. Pearson Chi-Square test indicated that awareness of functional foods was dependent on gender (p<0.05), age (p<0.01), level of education (p<0.01), monthly household income (p<0.01) and health status of respondent (p<0.01). Besides, perceptions of respondents towards health-enhancing foods were relatively positive and 84.6% of them were willing to try functional foods in the future. The results indicated a relatively low level of awareness and knowledge concerning functional foods in Mauritius but also noted an interest of the consumers for these products.
Abstract: During the past few decades, consumers have switched from an emphasis on satisfying hunger to an emphasis on the promising use of foods to promote well-being and to help reduce the risk of disease. This is particularly the case for the island of Mauritius where a variety of functional food products with different health claims have been observed in...
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Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe
P. Muredzi,
M. Nyahada,
B.W. Mashswa
Issue:
Volume 2, Issue 2, March 2013
Pages:
60-69
Abstract: This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.
Abstract: This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; t...
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Hypo-Cholesterolemic and Hypoglycemic Effects of Orange Albedo Powder (Citrus Aurantium L.) on Male Albino Rats
M. M. H. Osfor,
A. Hegazy,
Maha Abd El-moaty,
Mohammad A. Elmadbouly,
A. M. R. Afify,
Amr S. M. Elbahnasawy
Issue:
Volume 2, Issue 2, March 2013
Pages:
70-76
Abstract: The present study was conducted to evaluates the hypocholesterolemic and hypoglycemic effects of dietary Orange Albedo Powder (Citrus Aurantium L.) in the hypercholesterolemic albino rats, also to examine various oxidative stress-associated with some biochemical parameters. Thirty two male albino rats weighing 110 + 10 g were divided into four groups, the first group received the basal diet only and served as (negative control), the second group received the hypercholesterolemic diet and served as (positive control), the other two groups received hypercholesterolemic diet supplemented with 10%, 20% orange albedo powder respectively (OrAP) for six weeks spontanously. The obtained results revealed that the groups of rats which received diets supplemented with 10% and 20% OrAP were significantly decrease total lipid, total cholesterol, triglycerides, low density lipoprotein cholesterol, liver enzymes (alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase), when compared with positive control, also kidney functions were significantly improved. Body weight gain and food intake were significantly decreased when compared with positive control. The results indicate that the orange albedo is a good source of natural fiber. It could use in obese people for body loss, also serves to improve blood picture and to reduce the blood glucose level in hypercholesterolemic rats.
Abstract: The present study was conducted to evaluates the hypocholesterolemic and hypoglycemic effects of dietary Orange Albedo Powder (Citrus Aurantium L.) in the hypercholesterolemic albino rats, also to examine various oxidative stress-associated with some biochemical parameters. Thirty two male albino rats weighing 110 + 10 g were divided into four grou...
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Introduction of Complementary Foods to Infants within the First Six Months and Associated Factors in Rural Communities of JimmaArjo
Dessalegn Tamiru,
Dayan Aragu,
Tefera Belachew
Issue:
Volume 2, Issue 2, March 2013
Pages:
77-84
Abstract: Background: Although breastfeeding is one of the components of Primary Health Care in Ethiopia, a wide range of harmful infant feeding practices are documented even after the implementation of infant and young child feeding guidelines. However, no studies were documented about complementary feeding patterns and factors associated with early introduction of complementary feeding in the study area. Methods and Materials: Community based cross-sectional study was carried out in JimmaArjoWoreda from December to January 2009. Quantitative data were collected from a sample of 382 respondents supplemented by qualitative data generated using in-depth interviews of 15 key informants.Data were analyzed using SPSS version 16.0. Binary logistic regressions were used to measure the strength of association between independent and dependent variables using odds ratios and 95% of confidence intervals. Finally, multivariate logistic regression analysis was done to identify the predictors of early introduction of complementary food.Results: About 42.9% of mothers initiated complementary feeding before 6 months. The majority of mothers early initiated complementary feeding since they believed that breast milk was insufficient and influences from social beliefs. Findings from this study showed that young maternal age, child age below 1 month, child age 1-2 months, breastfeeding initiation within the first hour of child birth, having information about exclusive breastfeeding and maternal attitude about the dietary importance of breast milk for their children were negatively associated with early introduction of complementary food. However, lack of sufficient time with their children was one of predisposing factor for early introduction of the additional food before 6 months. Conclusions: Findings from this study showed that 42.9% of mothers introduced complementary food before 6 months. As this can cause malnutrition and exposure to different types of infections, the contributing factors to early introduction of complementary food should be taken into account while designing intervention strategies. In addition promotion of strong community based networks using Health Extension Workers and local community’s resource people as key actors is important to tackle this problem.
Abstract: Background: Although breastfeeding is one of the components of Primary Health Care in Ethiopia, a wide range of harmful infant feeding practices are documented even after the implementation of infant and young child feeding guidelines. However, no studies were documented about complementary feeding patterns and factors associated with early introdu...
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Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor
Masumi Kamiyama,
Takayuki Shibamoto,
Masahiro Horiuchi,
Katsumi Umano,
Kazuo Kondo,
Yuzuru Otsuka
Issue:
Volume 2, Issue 2, March 2013
Pages:
85-91
Abstract: The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).
Abstract: The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Amon...
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