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Antibacterial Effects of Guava (Psidium guajava L.) Extracts Against Food Borne Pathogens
Jasmin Ara Farhana,
Md. Faruk Hossain,
Aleya Mowlah
Issue:
Volume 6, Issue 1, January 2017
Pages:
1-5
Received:
19 October 2016
Accepted:
19 November 2016
Published:
20 December 2016
Abstract: Guava is commonly used as a medicine against gastroenteritis and child diarrhea by those who cannot afford or do not have access to antibiotics. The present study was conducted to clarify the possible effects of antimicrobial activities of guava extracts. Its antimicrobial activities was determined against five food-borne pathogens: Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Bacillus cereus (BTCC 19), Shigella sonnei (BTCC) and Salmonella typhi (BTCC 197) using disc diffusion method at four different concentrations: 10%, 50%, 75% and 100%. Its antibacterial activity was also determined at three different temperatures: 50°C, 75°C and 100°C. The test organisms differed in their reaction to these different extracts, but as a whole inhibition of bacterial growth increased with the increased concentration. All the samples showed antibacterial activity after heat treatment at 50°C, 75°C and 100°C suggesting that the temperature does not affect the activity. Guava extracts showed higher antibacterial activity against gram positive bacteria compared to gram negative bacteria. None of the extracts (10%) showed antibacterial activity against these pathogens. The results of the present study assume that guava extracts possess compounds containing antibacterial properties that can potentially be useful to control food borne pathogens especially diarrhea causing organisms.
Abstract: Guava is commonly used as a medicine against gastroenteritis and child diarrhea by those who cannot afford or do not have access to antibiotics. The present study was conducted to clarify the possible effects of antimicrobial activities of guava extracts. Its antimicrobial activities was determined against five food-borne pathogens: Staphylococcus ...
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Effects of Palm Oil Consumption on Lipidic and Lipidoproteinic Profiles in Patients Suffering from Ischemic Heart Pathologies
Monde Aké Absalome,
Camara-Cisse Massara,
Konan Gervais,
Coulibaly Iklo,
Adeoti Mansour,
Gauze-Gnagne-Agnero Chantal,
Djohan Ferdinand,
Emien Kouatchi Sylvain,
Niamke Germaine,
Hauhouot-Attoungbre Marie-Laure
Issue:
Volume 6, Issue 1, January 2017
Pages:
6-11
Received:
19 October 2016
Accepted:
22 November 2016
Published:
26 December 2016
Abstract: Because of its content of saturated fatty acids, palm oil is often considered as being atherogenic nutritionally, and would therefore purveyor of certain diseases including cardiovascular disease. The present study was conducted to assess changes in the lipid profile and lipoprotein of patients with ischemic heart, consumers versus non-consumers of palm oil. The study involved 120 patients enrolled at the Cardiology Institute of Abidjan, divided into 3 groups. Group 1 consisted of 50 patients consumers of refined palm oil, group 2, of 40 patients taking the two forms of oil (refined and raw red), and group 3 comprised 30 patients not consuming palm oil (control group). The lipid parameters and lipoprotein measured were total cholesterol, triglycerides, HDL and LDL cholesterol, and the atherogenic index. In patient’s consumers of refined palm oil, after 04 weeks of diet, 58% had normal cholesterol rate, 14% hypercholesterolemia and 28% with low cholesterol rate. As for patients taking both types of palm oil, 57.50% had normal cholesterol rate, 15% hypercholesterolemia and 27.50% with low cholesterol rate. Patients, non-consumers of palm oil had low cholesterol rate at 26.67%. The difference was not significant. Whatever the form of consumption, we notice a variation in the cholesterol rate as well as a tendency of low cholesterol rate after four weeks of dieting, with no significant difference. The same pattern was observed with the dosages of triglycerides, LDL cholesterol, HDL cholesterol and atherogenic index, for which changes were also not significant in the 03 groups. The consumption or not of palm oil, whatever the form and the duration of consumption, had no significant influence on serum lipid and lipoprotein parameters and the atherogenic index of patients carriers of ischemic heart disease. This study, although preliminary, has allowed determining that palm oil is harmless in patients with ischemic heart disease, consumers or non consumers of that oil.
Abstract: Because of its content of saturated fatty acids, palm oil is often considered as being atherogenic nutritionally, and would therefore purveyor of certain diseases including cardiovascular disease. The present study was conducted to assess changes in the lipid profile and lipoprotein of patients with ischemic heart, consumers versus non-consumers of...
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Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage
Yadong Zheng,
Peng Xu,
Shiyi Li,
Xiaoxu Zhu,
Conggui Chen,
Cunliu Zhou
Issue:
Volume 6, Issue 1, January 2017
Pages:
12-18
Received:
17 November 2016
Accepted:
1 December 2016
Published:
3 January 2017
Abstract: This paper investigated the effects of L-lysine (Lys)/L-arginine (Arg) on the physicochemical and quality characteristics of sodium-reduced and phosphate-free pork sausage. The results showed that the addition of Lys/Arg decreased cooking loss (CL), but increased water holding capacity (WHC) and textural parameters (hardness, cohesiveness and chewiness) of pork sausage. The addition of Lys/Arg caused the decrease in L* values and b* values, and increase in a* values, compared with the control. The sausage treated with Lys/Arg had better sensory color, flavor, taste and slice traits, but lower P and Na content than the commercial one in China. Also, Lys- or Arg-treatment was conducive to the formation of dense and uniform three-dimensional network. The results suggest that Lys/Arg has a potential in the manufacture of pork sausage.
Abstract: This paper investigated the effects of L-lysine (Lys)/L-arginine (Arg) on the physicochemical and quality characteristics of sodium-reduced and phosphate-free pork sausage. The results showed that the addition of Lys/Arg decreased cooking loss (CL), but increased water holding capacity (WHC) and textural parameters (hardness, cohesiveness and chewi...
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Impact of Modified Atmosphere Packaging on Nutritive Values and Sensory Qualities of Fresh Maize (Zea mays L.) Under Tropical Ambient Storage Condition
Florence Abolaji Bello,
Isaac Babatunde Oluwalana
Issue:
Volume 6, Issue 1, January 2017
Pages:
19-24
Received:
26 November 2016
Accepted:
16 December 2016
Published:
14 January 2017
Abstract: Effect of film packaging on fresh yellow maize (Zea mays L.) on the cob after harvesting was tested. Proximate, mineral and sensory qualities of fresh maize samples subjected to passive modified atmosphere packaging (PMAP) and unpackaged samples at day 1, 2, 3 and 4 of storage at tropical ambient temperature (28±2°C) and 80% RH were carried out. The samples were compared with freshly harvested maize (FHM) which served as control. Results of proximate composition showed that the sample T1 (undehusked maize) maintained its moisture content at day 1 and 2 of storage and had the highest total sugar content when compared to other stored samples. Mineral composition showed higher contents of potassium, phosphorus, sodium and magnesium in control sample. Mineral content of T1 (undehusked maize) was not different significantly (p<0.05) from the control. T2 (dehusked maize) and PMAP samples had the lowest values due to their rate of deterioration at day 3 and 4 of storage. The sensory evaluation result showed the control sample to be the most preferred and followed by T1 in all the quality attributes (colour, taste, aroma and overall acceptability) evaluated. Due to the fast deterioration of fresh maize qualities after harvesting, it can therefore be concluded that PMAP had no impact in extending the storage life of fresh maize at ambient temperature.
Abstract: Effect of film packaging on fresh yellow maize (Zea mays L.) on the cob after harvesting was tested. Proximate, mineral and sensory qualities of fresh maize samples subjected to passive modified atmosphere packaging (PMAP) and unpackaged samples at day 1, 2, 3 and 4 of storage at tropical ambient temperature (28±2°C) and 80% RH were carried out. Th...
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Assessment of the Nutrition and Dietary Status During Pregnancy
Hassan S. O. Abduljabbar,
Abdullah K. Agabawi,
Maryam H. Habib,
Sondos Alturkistani,
Bashair Azhari
Issue:
Volume 6, Issue 1, January 2017
Pages:
25-30
Received:
26 November 2016
Accepted:
19 December 2016
Published:
18 January 2017
Abstract: The Objective of the study Is to assess the nutrition during pregnancy in Saudi women. It is a cross-sectional descriptive study conducted to collect, describe and analyze the nutritional status during pregnancy, performed on pregnant women.(May 2016 - July 2016). (210) patients selected from the antenatal clinic KAUH. Inclusion criteria include pregnant women, not in a special diet, and willing to participate. The ethics committee of KAU approved the study. Data collected using a Questionnaire (Food Frequency Questionnaire) developed and validated in English language. The questionnaire proposed, used as an indicator of a healthy nutritional diet. Which include eight questions. Results; The total number questionnaires (187) were ready for analysis the positive response rate was only (89.1%). The mean ± stander deviation of age (28.79 ± 5.418), Gravidity (2.98 ± 2.180), Gestational Age (29.42 ± 7.920). The mean of hemoglobin (9.79 ± 1.49), and BMI range from 14 – 45 with a mean of (27.33 ± 6.59). When analyzing the questionnaires pregnant women divided into two group. Group 1 (171) those women who consumes healthy diet (eight questions answered yes) and Group 2 only 16 pregnant women out 187 (8.56%) consumes a poor diet. (25.7%) had hemoglobin was less than 9mg/dL. The group the poor diet had more small baby which was statistically significant with P < 0.026. Comparing the two groups the fetal complication were statistically significant higher in the poor diet group, with a p value < 0.004 with OD ratio 95% confidence limit 7.318 (2.128-25.166). The level of hemoglobin were less than 10 mg/dL 0.280 (0.087 - 0.902) P < 0.022. The MBI less than 25 with ODs ratio and 95% cl 0.364 (0.121 - 1.092) and p < 0.54. In conclusion, our sample of Saudi pregnant women only 8.56%, and 25.7% their hemoglobin were less than 9gm/dL and their BMI were 27. 33. Poor diet affect only the level of hemoglobin and fetal weight at delivery.
Abstract: The Objective of the study Is to assess the nutrition during pregnancy in Saudi women. It is a cross-sectional descriptive study conducted to collect, describe and analyze the nutritional status during pregnancy, performed on pregnant women.(May 2016 - July 2016). (210) patients selected from the antenatal clinic KAUH. Inclusion criteria include pr...
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Optimization and Partial Characterization of Bacillus Protease Isolated from Soil and Agro-industrial Wastes
Issue:
Volume 6, Issue 1, January 2017
Pages:
31-38
Received:
3 November 2016
Accepted:
2 December 2016
Published:
20 January 2017
Abstract: Proteases from microbial sources possess almost all the characteristics desired for their biotechnological applications. This study was conducted with the aim of screening for potent protease-producing bacteria from soils and agro-industrial wastes, determining optimal production conditions and partially characterizing the stability of the protease with regards to some physicochemical parameters. Thus, the optimum protease production time for these 3 isolates, was found to be 36 h isolated from industrial waste, manure, and soil, respectively. The optimum temperature of protease production for both PS-3 and PI-3 was 40°C. Whereas 37°C was the optimum for PM-1. In all cases, pH 7 was the optimum for production of protease. Furthermore, 0.6 M NaCl concentration was found to give better protease activity than the media containing no NaCl in all 3 isolates,. Among the metallic ions, media containing Mn2+ performed better than Cu2+, Mg2+, Fe2+, and Zn2+ for PS-3 and PM-1, whereas Mg2+ was the best for PI-3. Studies on the effect of pH on the stability of protease enzymes revealed that the crude enzyme had a maximum stability at pH 9.0 for isolates PS-3 (36.5 and 26.5 U/ml) and PI-3 (29.7 and 22.7 U/ml), while for isolate PM-1 maximum stability was achieved at pH 8 with values corresponding to 18.2 and 15.5 U/ml, respectively. These proteases are also stable at 75°C for PS-3 (42.9 and 33.4 U/ml) and PI-3 (46.8 and 42.1 U/ml), while they showed maximum activity and stability at 50°C for PM-1 (22.5 and 23.1 U/ml, respectively). Pre-incubation at temperatures above 70°C for PS-3 and PI-3 and 50°C for PM-1 resulted in reduction of enzyme activity, indicating that the proteases are thermally unstable. Studies on the effect of concentration of divalent ions revealed that both the activity and stability of protease were better in 1 mM than in 5 mM concentration. Furthermore, evaluation of some agro-industrial wastes as potential substrates for protease production indicated that wheat bran was better for PS-3 (4.3 U/ml) and PM-1 (3.0 U/ml), whereas human hair was better for PI-3 (3.9 U/ml). Since protease was produced from readily available complex substrates and agro-industrial wastes, the 3 Bacillus species appear to have substantial potential for application in various proteolytic processes. Thus, identification of the 3 Bacillus isolates at a molecular level and purification as well as detailed characterization of the types of the proteases are recommended for effective utilization in different area of applications.
Abstract: Proteases from microbial sources possess almost all the characteristics desired for their biotechnological applications. This study was conducted with the aim of screening for potent protease-producing bacteria from soils and agro-industrial wastes, determining optimal production conditions and partially characterizing the stability of the protease...
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Prevalence of Highly Multi-Drug Resistant Salmonella Fecal Carriage Among Food Handlers in Lower Basic Schools in The Gambia
Abou Kebbeh,
Bryan Anderson,
Haruna S. Jallow,
Olliemattou Sagnia,
Joseph Mendy,
Yaya Camara,
Saffiatou Darboe,
Sana M. Sambou,
Ignatious Baldeh,
Bakary Sanneh
Issue:
Volume 6, Issue 1, January 2017
Pages:
39-44
Received:
6 December 2016
Accepted:
26 December 2016
Published:
23 January 2017
Abstract: Background: Salmonella spp are among the most common food borne pathogens. Food handlers play an important role in the production of food products, in which they can contribute to the transmission of salmonellosis. The probability of food contamination depends mainly on the health status and personal hygiene of the food handlers and their choice of managing their health could give rise to contamination of food by multi drug resistant bacteria. Multi Drug Resistance is of global concern and poses a public health threat in combating diseases. In the developing countries there is paucity on the prevalence of salmonella carriage among food handlers. This study aims to investigate the prevalence of salmonella and to determine their antimicrobial resistance pattern. Method: A total of 500 stool samples from different food handlers were collected and analyzed with completed questionnaires. For standard isolation and identification of salmonella isolates; stool samples were enriched in buffered peptone water, standard culture and biochemical tests were used. Antimicrobial susceptibility Test (AST) was carried out using Clinical Laboratory and Standard Institute (CLSI-2015) protocol disc diffusion method. The data were analyzed using SPSS version 16 and Microsoft excel version 2010 to determine the risk factors. Results: Of 500 participants with the mean age of 38.15, 497(99.4%) were all females. Most of the participants wash their hands under running water and 271(54.2%) were certified on food handling. Among the risk factors, consuming medicines/antibiotics from street vendors showed statistical significant of salmonella carriage with (P=0.011). It was found that 13(2.6%) were salmonella carriers. AST performed on the 13 isolates show that; 13(100%), 12(92.3%), 7(53.8%), 9(69.2%) and 9(69.2%) were resistant to Ampicillin, Erythromycin, and Tetracycline, ceftriaxone and cefotaxime respectively. And 13(100%), 12(92.3%) and 7(53.8) were sensitive to Imipenem, chloramphenicol and gentamycin respectively. Conclusion: This study had found multidrug resistant salmonella isolates carriers amongst food handlers who could serve as potential reservoirs for the transmission of these infections in the communities. Thus, it is crucial to implement regular screening of food handlers and health education on food safety.
Abstract: Background: Salmonella spp are among the most common food borne pathogens. Food handlers play an important role in the production of food products, in which they can contribute to the transmission of salmonellosis. The probability of food contamination depends mainly on the health status and personal hygiene of the food handlers and their choice of...
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Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms
Manal Khider,
Osama Seoudi,
Yasser Fathy Abdelaliem
Issue:
Volume 6, Issue 1, January 2017
Pages:
45-52
Received:
26 December 2016
Accepted:
5 January 2017
Published:
23 January 2017
Abstract: In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10 and 15%, while dried mushroom was added at levels of 0, 1, 1.5 and 2%. Among all processed cheese treatments obvious differences (P≤0.01) were noticed in the organoleptic scores; the highest flavor scores (37.4, 37.3) were recorded for processed cheese supplemented with 1% and 1.5% mushroom powder, respectively. Significant differences (P≤0.01) were also recorded among chemical composition of the resulted processed cheese spreads. Moisture, ash and protein recorded the highest values in processed cheese supplemented with mushrooms compared to control. Moisture content in processed cheese control was 46.26%, while ranged from 47.39 to 53.72% in cheese spread supplemented with mushrooms. There was a significant difference (P≤0.001) in ash content of processed cheese spreads; the highest ash content (5.4%) was for processed cheese spread supplemented with 2% dried mushroom. Cheese spreads that contain mushrooms was high in protein/DM (31.20-36.36%) comparing to the spread of control (30.88%). There was also a significant difference (P ≤ 0.001) in the contents of all tested minerals in processed cheeses. The highest mean values of Ca, P, Mg and Zn was observed in control and processed cheese that contain mushroom powder. Regarding the pH values; processed cheese spreads that contain mushrooms have pH values ranged from 5.39-5.78, while in control ranged from 5.47-5.63. Microbiological investigation showed that the total viable counts and spore former bacteria was lower in processed cheese supplemented with mushrooms than in cheese control. On the other hand, an increase in lipolytic and proteolytic bacteria was noticed during storage period. No yeast and molds were detected in the first month of storage for all processed cheese treatments.
Abstract: In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10...
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