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Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
Zsolt Zalán,
Ferenc Hegyi,
Erika Erzsébet Szabó,
Anita Maczó,
Erzsébet Baka,
Muying Du,
Yuting Liao,
Kan Jianquan
Issue:
Volume 4, Issue 4, July 2015
Pages:
409-419
Received:
30 April 2015
Accepted:
11 May 2015
Published:
1 June 2015
Abstract: The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
Abstract: The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread m...
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Untapped Potential of “Medical Foods” in Developed & Developing Nations: A Mixed Method Study by a Systematic Review with Scientometric Analysis
Sanjeev Davey,
Anuradha Davey,
Jai Vir Singh
Issue:
Volume 4, Issue 4, July 2015
Pages:
420-430
Received:
28 April 2015
Accepted:
23 May 2015
Published:
6 June 2015
Abstract: Background: Currently medical foods for sick and healthy persons are gaining momentum globally from its nascent stage; so it is useful to study this area, not only for patients and clinicians, but also for public health experts across the globe. Methods: Systematic review as per PRISMA (2009) guidelines on key search word: “Medical Foods” was done from all major search engines; where any kind of full text article and abstract was available till 30th September 2014 from last 40 years, later on Scientometric analysis till this search date, across developed and developing world was done. Only published data on medical foods role in any kind of disease and health physiology and health pathology available globally from both developed and developing countries was included and analyzed in our study. All sort of unpublished data as well as medical foods biochemical studies were excluded from our study. Results: Analysis of 50 articles out of 150 articles searched revealed that; Medical foods research is concentrated mainly in developed countries (e.g. USA), with very few research in context of developing countries such as India (86% Vs 04%).The highest number of publications were from year 2012(26%) and belonged to English language(98%). The Scientific research publication papers (60%) with maximum citations between (5-10/reference) were found to be 54%. Conclusions: Medical foods strict regulations and monitoring processes need to remain active globally, otherwise its real potential can be lost in future. Medical foods research area needs promotion in developing countries, as there is a lot of scope of its development in these nations.
Abstract: Background: Currently medical foods for sick and healthy persons are gaining momentum globally from its nascent stage; so it is useful to study this area, not only for patients and clinicians, but also for public health experts across the globe. Methods: Systematic review as per PRISMA (2009) guidelines on key search word: “Medical Foods” was done ...
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Evaluation of Dietary Habits Among University Students in Konya, Turkey
Issue:
Volume 4, Issue 4, July 2015
Pages:
431-438
Received:
28 April 2015
Accepted:
11 May 2015
Published:
8 June 2015
Abstract: University students are the first post-childhood group who reach adulthood. A new period begins in the nutrition of students as they, following the start of education, have become more open to external factors and begin to make their own choices more explicitly. New forms that might emerge in dietary habits will be continued after university education. This study is considered helpful in the issues of encouraging adequate and balanced diet in the youth of higher education and enhancing, developing and extending dietary conditions at universities and dormitories. This study was conducted to determine dietary habits of university students aged 17-35. Data in the study was collected through questionnaire forms from a total of 310 students selected using simple random sampling. The amount of energy taken in through diet is 2075.9±965.85 kcal/day in male students and 1681.6±865.36 kcal/day in female students. It was found that majority of the students skipped a meal and 16.8% of the students ate three main meals. Based on gender, the difference was found statistically significant between the intakes of vitamin B12, biotin, carbohydrate (g), vitamin B2 and zinc, pantothenic acid, folate (p<0.01), B1, iron and phosphor (p<0.05) as well as protein (g). It was discovered that the intake of vitamin K and phosphor by sample group exceeded 2/3 RDA. In general, it was seen that there were inequalities between genders in the use of varied food items and a deficiency was detected particularly in the intake of niacin, folate, calcium, iron (in females) and magnesium. To conclude, it was found that students do not have enough knowledge of adequate and balanced diet.
Abstract: University students are the first post-childhood group who reach adulthood. A new period begins in the nutrition of students as they, following the start of education, have become more open to external factors and begin to make their own choices more explicitly. New forms that might emerge in dietary habits will be continued after university educat...
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Impact of Food Intake on Nutritional Status, Serum Calcium and Serum Iron of Children from 0 to 5 Years in Abidjan
Mohamed Ba Kone,
Souleymane Traore,
Kouakou Brou
Issue:
Volume 4, Issue 4, July 2015
Pages:
439-444
Received:
22 May 2015
Accepted:
1 June 2015
Published:
17 June 2015
Abstract: The aim of this study is to contribute to improve the nutritional status of children under 5 years old in six districts of the city of Abidjan (Abobo, Koumassi, Yopougon, Treichville, Marcory and Cocody). This study was conducted on a cohort of 480 children at the rate of 80 children per municipalities. The results showed a negative correlation (p <0.005) between the increase in macronutrient intake and prevalence of protein-energy malnutrition. The iron status of children is negatively affected by higher intakes of fiber, phytates and polyphenols (p <0.005). However, higher intakes of vitamin C and iron are associated with higher serum iron with respective positive correlation R2 = 0.903 for iron and R2 = 0.563 for vitamin C (p <0.005). Contrary to the serum iron, serum calcium concentrations remain constant regardless of the contributions in anti-nutritional factors and nutrients to improve it, such as vitamin C and calcium.
Abstract: The aim of this study is to contribute to improve the nutritional status of children under 5 years old in six districts of the city of Abidjan (Abobo, Koumassi, Yopougon, Treichville, Marcory and Cocody). This study was conducted on a cohort of 480 children at the rate of 80 children per municipalities. The results showed a negative correlation (p ...
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Nutritional Status and Associated Risk Factors Among Adolescents Girls in Agarfa High School, Bale Zone, Oromia Region, South East Ethiopia
Ahmed Yasin Mohammed,
Tomas Benti Tefera
Issue:
Volume 4, Issue 4, July 2015
Pages:
445-452
Received:
28 April 2015
Accepted:
25 May 2015
Published:
19 June 2015
Abstract: Adolescent have typically been considered as low risk for poor health and often receive few health care resource and attention. However, their approach ignores the fact that many health problems later in life can be improved by adopting health life style habits in adolescents. There is a shortage of studies about nutritional status and associated factors among adolescent girls. The objective of this study was to asses nutritional status of adolescent girls and associated factors in Agarfa high school, Bale zone, Oromia Region, south Eastern Ethiopia. Institutional based cross sectional study was conducted to assess nutritional status of and associated factors in adolescent. The sample size was calculated based on the single proportion formula using the prevalence of malnutrition in adolescents 27%, α=5% and degree of margin of error 5%. The final sample size was 212 adolescent girls. The study employed systematic sampling technique to select adolescents and the data were collected by using structured questionnaire. Descriptive statistics was used for reporting the different characteristics while chi square test will be employed to determine factors associated with nutritional status. In this study it can be concluded that the prevalence of underweight and overweight is high. This indicates the double burden of malnutrition among adolescent girls in this area. Dietary factors such as meal frequency, meal skipping and dietary diversity were the associated factor for nutritional status of adolescent girls. Appropriate nutrition education intervention should designed to improve the nutritional status of adolescents girls.
Abstract: Adolescent have typically been considered as low risk for poor health and often receive few health care resource and attention. However, their approach ignores the fact that many health problems later in life can be improved by adopting health life style habits in adolescents. There is a shortage of studies about nutritional status and associated f...
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Macroscopic Examination of Semen Quality from Infertile Patients Fed with Supplement from Anadara granosa L
Eddyman W. Ferial,
Ahyar Ahmad
Issue:
Volume 4, Issue 4, July 2015
Pages:
453-458
Received:
27 May 2015
Accepted:
7 June 2015
Published:
19 June 2015
Abstract: A study on macroscopic examnination of semen quality from infertile patients after being fed with supplement from marine clam, Anadara granosa L.was conducted. The objective of this study was to analyze the difference of sperm quality from the treated patients before and after they consumed nutrients from A. granosa L. Semen samples were taken from infertile patients and analyzed at the Prodia Laboratory, Makassar, Indonesia. The clam samples were collected from Pannaikiang Island, District of Barru, South Sulawesi, Indonesia. Data analysis applied T-test in order to know the difference of sperm quality before and after administration of supplement from A. granosa L. Placebo administration of 1 capsule per day did not affect the macroscopic characteristics (volume, pH, odor, and color) of collected sperm. Administration of one capsule per day and two capsules per day significantly improved the macroscopic characteristics of the sperm.
Abstract: A study on macroscopic examnination of semen quality from infertile patients after being fed with supplement from marine clam, Anadara granosa L.was conducted. The objective of this study was to analyze the difference of sperm quality from the treated patients before and after they consumed nutrients from A. granosa L. Semen samples were taken from...
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Systematic Reviews of Prevalence and Associated Factors of Under Five Malnutrition in Ethiopia: Finding the Evidence
Issue:
Volume 4, Issue 4, July 2015
Pages:
459-464
Received:
27 May 2015
Accepted:
9 June 2015
Published:
25 June 2015
Abstract: Background: Globally, 165 million children are stunted. Currently in Ethiopia, 14 %, 9%, and 25% of children are stunted, wasted and underweight respectively. This paper is intended to provide compressive and up to date evidence on the prevalence and investigate the associated factors of Malnutrition in Ethiopia from January, 2000 to May, 2015. Methods: A quantitative epidemiological systematic literature review was conducted by searching different published articles in different data bases which is written in English including MEDLINE, PubMed, Google scholar, Cochrane and grey literatures. The search was restricted to population based studies on malnutrition in Ethiopia published between January 2000 and May 2015. All data were extracted independently by a single reviewer using a standardized protocol and data collection form. Eleven publications met the inclusion criteria. The total pooled data were eleven surveys involving over 7,959 participants. Results: The reported rate of malnutrition is varied widely; the highest rate of under nutrition, stunting and wasting was 49.2, 57.1 and 42.3 respectively and the lowest rate of under nutrition, stunting and wasting was 8.9,24, 4.1 respectively. This variation could be due to seasonal variation; differences in participants mean ages, source population and study settings. This review found a high prevalence of malnutrition both in urban and rural residents and different associated factors including age, sex, prelactal feeding, malaria, deprivation of colostrum and other 17other associated factors. Conclusion and recommendation: Under five malnutrition was considerably prevalent in Ethiopia. Further investigation is important for other vulnerable groups like lactating women, school children, people with different chronic non communicable diseases and older age groups. Primary prevention tailored to provide education on weaning practice, early initiation of breast feeding, family planning, prevention of malaria and diarrhea, health education about fruits and vegetables and malnutrition screening in primary health care context would be of immense value. Further Meta-analysis study is also recommended.
Abstract: Background: Globally, 165 million children are stunted. Currently in Ethiopia, 14 %, 9%, and 25% of children are stunted, wasted and underweight respectively. This paper is intended to provide compressive and up to date evidence on the prevalence and investigate the associated factors of Malnutrition in Ethiopia from January, 2000 to May, 2015. Met...
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Protective Effect of Nutmeg and Rosemary on Oxidative Stress in Hypercholesterolemic Rats
Issue:
Volume 4, Issue 4, July 2015
Pages:
465-476
Received:
25 April 2015
Accepted:
13 May 2015
Published:
1 July 2015
Abstract: The present work was conducted to study the effect of nutmeg (Myristica fragrans) and rosemary (Rosmarinus officinalis) spices or their essential oils on the nutritional parameters of rats suffering from hypercholesterolemic. Fifty-four male rats weighting approximately 300 grams were divided into nine groups, each group containing six rats. Group H1 fed on basal diet as a control negative group. Group H2 fed on diets containing 15% of beef tallow instead of the fresh sunflower oil proportion and allowed added 1 % of H2O2 in the drinking water to increase the oxidative stress and the other groups H4, H5, H6 , H7, H8 and H9 fed on the same diet used in group H2 and supplemented with different treatments nutmeg , rosemary and mixture powders groups H4, H5, H6 (2g / 100 g diet) , respectively. Meanwhile, groups H7, H8 and H9 fed on the same diet used in group H2 and supplemented with different treatments nutmeg , rosemary and mixture essential oils (0.6gm / 100 gm fat) , respectively. Group H3 fed on the same diet used in group H2 and supplemented with (drug) Lipitor Atorvastatin(20 mg/Kg BW rat/day by stomach tube). After 8 weeks the rats feeding with treatments and hypercholesterolemic diet rats significantly decreased levels of glucose. The treatment also resulted in a significant improvement in lipid profile, oxysterol levels, liver function, and kidney function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reduced (GSH) were observed in blood of hypercholesterolemic rats treated with nutmeg, rosemary powders or their essential oils. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the spices. Treatment with nutmeg, rosemary powders or their essential oils reduces the histopathological, heart, liver and kidney abnormalities associated with hypercholesterolemic.
Abstract: The present work was conducted to study the effect of nutmeg (Myristica fragrans) and rosemary (Rosmarinus officinalis) spices or their essential oils on the nutritional parameters of rats suffering from hypercholesterolemic. Fifty-four male rats weighting approximately 300 grams were divided into nine groups, each group containing six rats. Group ...
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Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
Zhang Shaoying,
Zhu Lishun,
Dong Xuyuan
Issue:
Volume 4, Issue 4, July 2015
Pages:
477-482
Received:
7 May 2015
Accepted:
18 May 2015
Published:
2 July 2015
Abstract: The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.
Abstract: The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosa...
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Recurrent Cholestatic Jaundice in Lean Nonalcoholic Steato-Hepatitis in a 27 Year Male
Issue:
Volume 4, Issue 4, July 2015
Pages:
483-485
Received:
27 May 2015
Accepted:
11 June 2015
Published:
4 July 2015
Abstract: Recurrent cholestasis is not described as a feature of nonalcoholic steato-hepatitis (NASH). We describe a lean patient with recurrent jaundice and pruritus whose liver biopsy showed feature of NASH. His laboratory work up failed to establish any other etiology. His symptoms proved on balanced nutrition.
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Under Nutrition and Its Use in Prediction of Immunodeficiency in Adults Infected with Human Immunodeficiency Virus in Addis Ababa-Ethiopia
Shimels Hussien,
Ayalew Aklilu,
Kumlachew Abate
Issue:
Volume 4, Issue 4, July 2015
Pages:
486-492
Received:
20 June 2015
Accepted:
29 June 2015
Published:
8 July 2015
Abstract: HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to under nutrition than the general population. Despite major advances in HIV treatment and survival outcomes, weight loss and wasting remain of significant health concern in people living with HIV. Poor nutritional status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment (ART) is available. HIV and malnutrition have a cumulative effect in weakening the immune system and worsening nutrition status. The objective of this study was to assess the prevalence of under nutrition (wasting) among HIV infected, antiretroviral naïve adults, and the utility of wasting in predicting immunosuppression in Addis Ababa, Ethiopia, 2014. Institution based, cross sectional study was done on a sample of 395 antiretroviral naïve adults attending chronic HIV care programs. Study participants were selected by systematic random sampling. Data was collected using a structured interview questionnaire and anthropometric measurements (weight and height) were taken from all study participants. CD4 cell count was done using standard laboratory method and used as a proxy indicator of immune status. Body mass index (BMI) was correlated with CD4 cell count and receiver operating characteristic curves plotted. Under nutrition was of critical health concern among HIV infected antiretroviral naïve adults. The study showed a 27% prevalence of wasting with significantly variation by sex. More women were malnourished than men. There was significant association between wasting and immune suppression. However, the sensitivity and specificity of wasting to predict stages of immune suppression was low. HIV infected individuals need special attention for nutrition monitoring, counselling and support.
Abstract: HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to under nutrition than the general population. Despite major advances in HIV treatment and survival outcomes, weight loss and wasting remain of significant health concern in people living with HIV. Poor nutritional status in HIV infected individua...
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Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt
Yousif Elhassaneen,
Ryeaan Sayed
Issue:
Volume 4, Issue 4, July 2015
Pages:
493-502
Received:
23 June 2015
Accepted:
1 July 2015
Published:
9 July 2015
Abstract: Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10-1 to 1x10-7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI2) and MDA content were 0.62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1.29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.
Abstract: Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of gr...
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Quality Evaluation of Fibre- Enriched Bread
Ibidapo Phebean Olubunmi,
Kosoko Sulaimon Babatunde,
Oluwole Oluwatoyin Bolanle,
Saliu Olumide Seyioba,
Latona-Tella Taiwo,
Oloruntumise Ayodele Olukayode,
Elemo Gloria Nwankego
Issue:
Volume 4, Issue 4, July 2015
Pages:
503-508
Received:
20 June 2015
Accepted:
2 July 2015
Published:
10 July 2015
Abstract: The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.
Abstract: The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition...
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