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This in vitro study was aimed to assess the effects of Thymus vulgaris L. and Origanum vulgare L. essential oils (EOs) on cell viability and enzymatic antioxidative system in yeast Saccharomyces cerevisiae. Yeasts were cultivated with different concentrations of thyme (Thymus vulgaris L.) (0.05 - 1.00 µl/ml) and oregano (Origanum vulgare L.) (0.05 - 0.70 µl/ml) EOs for 24 hours. For the present study, gas chromatography-mass spectrometry (GC-MS) analysis was used to quantify chemical composition of EOs. The main components of thyme essential oil were caryophyllene (7.94%), p-cymene (18.55%), and thymol (46.55%). In essential oil of oregano, there was found p-cymene (8.43%) and carvacrol (69.99%) mainly. The antimicrobial activity of selected EOs was investigated by the microbroth dilution method using 96 well microtiter plates. The most potent essential oil able to inhibit growth of Saccharomyces cerevisiae was oregano EO with the values of MIC50 0.468845 µl/ml and MIC90 0.501845 µl/ml. Also, the activity of superoxide dismutase (SOD) and glutathione peroxidase (GPx) were assessed. According to our results, Thymus vulgaris L. significantly increased the SOD levels at 0.2, 0.4, 0.5 to 0.9 µl/ml and GPx production at 0.05 to 0.7 µl/ml (P<0.001). In case of Origanum vulgare L., significant increase of SOD production at 0.05 - 0.2 µl/ml (P<0.001) was observed. This essential oil also elevated GPx concentration in all experimental groups (P<0.001) significantly. Data from this study suggest that selected EOs have significant effects on enzymatic antioxidants that may affect the firstline cell defense system against oxidative stress. [ABSTRACT FROM AUTHOR]

The effects of substituting soy milk with a malted yellow corn-based beverage were evaluated. The mixture of soy milk and malted yellow corn was formulated. 100% soy milk, 0% malted yellow corn as sample A, 90% soy milk, 10% malted yellow corn as sample B, 80% soy milk, 20% malted yellow corn as sample C, 70% soy milk, 30% malted yellow corn as sample D, and 60% soy milk, 40% malted yellow corn as sample E. The blends were evaluated for proximal, functional, microbial, and sensory attributes and compared with the control made from 100% soy milk using standard methods. The proximal composition of the blend showed that the moisture content of the blended beverage ranged from (80-85.8) %, protein from (3.80-4.28) %, ash content from (1.15-1.80) %, crude fat from (1.63-2.93) %, and carbohydrate from (2.48-13.01) %. Total titratable acidity ranged from (0.030-0.65). The viscosity of the slurry beverage mixture ranged from 1.75 to 11.00. PH values ranged from 5.0 to 9.66. The microbial load ranged from (3.36x104-5.33x106). For total fungi, sample B has the highest fungal count. There is no significant difference (p<0.05) in the number of fungi in all samples. Similarly, significant differences (p<0.05) existed in the sensory scores of flavor/aroma, texture, taste, and overall acceptability, except (p<0.05) for appearance. All samples were generally acceptable in terms of sensory quality. Malted corn-based beverage replaced with soy milk could be used to alleviate hidden hunger, especially in rural communities. [ABSTRACT FROM AUTHOR]

Rice stands out as the most consumed cereal in the world because it is a source of vitamins, minerals, fiber, bioactive compounds, and unsaturated fatty acids. Based on this assumption, the objective of this work was to qualify and quantify fatty acids, in samples consisting of raw, integral, parboiled, and white rice marketed in southern Brazil (Vale do Itajaí) and the Vale do Pó region in northern Italy. The results of this work demonstrate that 95% of the total lipid content, in the respective rice typologies of both countries, is represented by palmitic, oleic, and linoleic acid. These results indicate that the technological processes influence the nutritional and functional quality of the rice grain in these countries. Regarding the content of total polyphenols, the maximum average value obtained was 477 g Eq g-1 for rice from both countries and the best results for antioxidant activity, using the Photoquem® method with methanolic extract, was 3.43 μM Eq Trolox g-1 for the Italian rice samples. These results indicate that the technological processes influence the nutritional and functional quality of rice grain from these countries. [ABSTRACT FROM AUTHOR]

Aminoglycoside antibiotics have been used for treating serious but also routine infections in veterinary and human medicine for many years. The basic aim of this work is to evaluate the cytotoxicity of dihydrostreptomycin and neomycin in vitro on three cell cultures - BHK-21 (Syrian golden hamster kidney fibroblast), VERO (African green monkey kidney fibroblast) and FEA (feline embryonic fibroblast) cells. The morphological changes were examined by Giemsa staining. Cells were dried and visualized under fluorescence microscope. After the exposure to different experimental doses of dihydrostreptomycin (812.5-20000 µg/mL) and neomycin (1000-20000 µg/mL) during 24 h, the viability of BHK-21, FEA and VERO cell lines were evaluated by MTT assay. Viability of BHK-21 cells significantly (P < 0.001) decreased after treatment with 3500; 5500 and 7500 µg/mL of dihydrostreptomycin and 9000; 10000 and 20000 µg/mL of neomycin. The FEA cell viability decreased significantly (P < 0.001; P < 0.01) at 2500 and 3000 µg/mL dihydrostreptomycin and at 3000 µg/mL of neomycin treatment. Only the highest concentration of dihydrostreptomycin (20000 µg/mL) reduced VERO cell viability significantly (P < 0.01). Based on or results we can assume the effect of different antibiotics in different concentrations on cell lines is various. Detection of antibiotic toxicity to animal cells is very important because of the increasing resistance of bacteria. One of the solutions is drug dose increasing, but only to a certain concentration, since the toxic effect over the therapeutic one will prevail, which we have also shown in this work. [ABSTRACT FROM AUTHOR]

The current study was designed to analyze the presence or absence of common adulterants in milk and milk products from six different regions of Faisalabad, Pakistan. Purposely, 54 samples from six different regions of Faisalabad were collected. Results revealed that milk of Faisalabad's regions was adulterated with water, starch, urea, glucose, cane sugar, soap, synthetic milk and neutralizers. The results for starch, formalin, vegetable fat, artificial color, nitrates, sodium chloride, coal tar dyes, hydrogen peroxide, annatto, detergent, sulphate adulteration was found to be non-significant. The results for soap, synthetic milk, urea, sugar cane, neutralizers and glucose were significant. It was noted that R2 milk samples had more bacterial load (3.92x108 CFU/mL) followed by R1 (3.38x108 CFU/mL). Among milk products, cream samples collected from R6 had the maximum bacterial count (1.74x108 CFU/mL). The milk samples were also analyzed for the presence of added urea by Fourier Transform Infrared Spectroscopy (FTIR). [ABSTRACT FROM AUTHOR]

The current study designed to obtain, execute and test a freeze-drying protocol for the preparation and a better storage conservation of the live attenuate Mycobacterium bovis BCG-Moreau-Finlay, fundamental element for the immunotherapy against bladder carcinoma, passed successfully all trials. The new lyophilized formulation also reduces the in vivo toxicity compared to present BCG liquid preparation by means of lowering dose needed for the treatment. The second re-seeding of the Moreau Rio de Janeiro sub-strain of Mycobacterium bovis BCG (pBCG Moreau); was sub-cultured in the Sauton Synthetic Medium (SSMII), previously maintained in Seed Lot Systems and harvested during the logarithmic growth phase. Basic Bacterial Suspension (BBS) was then prepared, homogenized and stabilized by freeze-drying in vehicle A, compare to vehicle B. By means of Thin Layer Chromatography (TLC) was realized the comparative quality control of the (BBS) preparation before and after lyophilisation procedure of the final product. A high (%) colony count measure in Ogawa medium and average survival of 50.4% (Heat stability over the time). Additional values as (0.75 - 0.95 %) were obtained for the ranks of dispersion using Zieln Nielsen and the Dubos Methods. The integrity/vitality oscillated from 67.8 to 68.5 (%) measured by oxygen consumption, the residual humidity indicators from 73 to 74 (%)[BBS] and the accepts organoleptic properties designed all aftermaths concern the in vitro assays required by World Health Organization (WHO) standards for BCG intra-Vesical final product. A freeze-dried "Onco BCG Moreau - Finlay" formulation was successfully produced and has many "in vitro and in vivo test" practical and theoretical advantages when it compared to the current liquid preparation, such as the best preserving BCG biological properties and reducing the dose of product required for treatment. [ABSTRACT FROM AUTHOR]

Quality evaluation of blends of tomato, onion and pepper powder were studied using standard methods. Blends of tomato, onion and pepper were formulated at different ratio. Sample A (TOP100/0/0), sample B (TOP 70/25/5), Sample C (TOP 70/20/10), sample D TOP70/15/15 and Sample E (TOP 70/10/20). The functional chemical and sensory properties of the sample were evaluated. Result showed decrease in moisture content from 11.70 -9.15 % as the ration of the onion and pepper varies, also wettability of the sample decreases as the ration of onion and pepper were alternated from 2.5 -2.00 g/ml but density of samples increases from 0.80-0.78g/ml, reconstitution index shows that sample A has the highest value of 8.95g/ml while sample D has the least value of 6.00g/ml, water absorption capacity of sample B has the highest oil absorption capacity value of 2.10% while sample B and E has the least oil absorption capacity of 1.61%.Vitamin C content of sample increases as the ration of onion and pepper were varied with sample E having the highest value of 16.06mg/100g while sample A has the least value of 11.25mg/100g PH of sample decreases with sample E having the highest value of 7.20 while sample A has the least value of 6.95. Sensory evaluation scores of the sample indicates that all sample were moderately liked based on appearance, aroma, taste and overall acceptability. Based on the functional, chemical and sensory properties sample E is preferred. [ABSTRACT FROM AUTHOR]

Tiger nut oil was extracted from (black, brown and yellow) cultivars using n-hexane. Physiochemical properties (refractive index, specific gravity, acid value, free fatty acid, peroxide, saponification and iodine values of the oil samples were determined. Storage studies on the tiger nut oils were done by monitoring changes in the thiobarbituric acid, peroxide value, free fatty acid and moisture content for twelve (12) weeks. The refractive index, specific gravity, acid value and free fatty acid value ranged between 1.46-1.47, 0.89-0.90, 0.4-1.40mg/g, and 0.20-0.75% respectively. The peroxide, saponification and iodine values ranged between 3.9 9-4.43meq/kg, 183.25-202.87mg/kOH/g and 29.69-31.74g/l2/g respectively. The major fatty acids (FAs) of the tiger nut oil were oleic (77.71%), palmitic (16.17%), and stearic (5.08%) acids for the black cultivar, oleic (64.12%), palmitic (11.86%), linoleic (11.87%) and dihum-g-linolenic (1.71%) for the brown cultivar while the yellow cultivar had oleic (68.89%), linoleic (12.77%), palmitic (13.33%) and stearic (4.46%). During storage peroxide value, free fatty acid, moisture content and thiobarbituric acid of the oil were within the maximum limits as recommended by CODEX Alimentarius. [ABSTRACT FROM AUTHOR]

The Physicochemical, Functional and Sensory Properties of Acha-tamba based Ogi Enriched with hydrolyzed Soy Peptides were investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate content 65.9-69.2) % which had down tail trends on acha, tamba and peptides percentage inclusions. Water absorption capacity (1.07-1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 % acha, tamba and soypeptides were more acceptable by panelists. [ABSTRACT FROM AUTHOR]

Tiger nut flour extracted from (black, brown and yellow) cultivars using attrition milling process was investigated. Tiger nut flours labeled Ab, Bb and Cy for black, brown and yellow cultivars were produced respectively. Proximate composition, mineral elements contents, functional properties of the tiger nut flours were determined. There was significant (p<0.05) difference between the moisture, ash, crude fat, crude fiber, crude protein and carbohydrate content of the flour samples which ranged 4.77 - 4.99%, 1.95 - 2.05%, (5.62 - 8.16%, 19.03 - 22.06%, 5.62 - 6.23%, 58.94 - 62.94% respectively. The least and the most moisture content of tiger nut were related to brown color (4.47%) and black color (4.99%) respectively. Flour crude protein value from brown Bb colored tiger nut flour 6.23% was higher than the black 6.28%. There was also significance (p<0.05) differences in the bulk density, water and oil absorption capacity and foam capacity which ranged from (0.76 - 0.79) g/ml, (1.76 - 1.79) ml/g, (1.43 - 1.79) ml/g, (4.72 - 9.9.0) % among cultivars; However, flour from brown color had better swell ability index and water absorption capacity. The flours from black color sample indicated high values in oil absorption and foaming capacities. There were no significant (p<0.05) difference in the swelling index of the flour samples which ranged between 2.22 - 2.57 g/ml. The mineral content of the tiger nut flours differed (p<0.05) significantly. Flour from black color tiger nut had excellent mineralization, Zn (2.14), Ca (93.75), P (10.14), K (121.95), Na (105.6) and Fe (4.04). This work revealed that tiger nut flour is a potential source of food ingredient for supplementation, in particular, local cereal food for all age groups and could be an excellent source of raw material for our growing functional food industries. [ABSTRACT FROM AUTHOR]

The study presents the results salted, smoked vacuum package pork meat during short maturation time. Samples were as fresh meat before salting, after salting and curing (7th days), and after 28 days of maturation in vacuum package. The average fat content of the fresh semimembranosus muscle (SM) was 1.10 g.100g-1 and in the fresh longissimus dorsi muscle (LDM) 5.58 g.100g-1. The SAFA content in fresh SM was 35.58 g.100g-1 FAME and similar in the LDM was 35.08 g.100g-1 FAME. The MUFA content in fresh SM was 50.18 g.100g-1 and in LDM was higher 51.29 g.100g-1 FAME. The PUFA content in fresh SM was 13.28 g.100g-1 FAME and in LDM and was 13.56 g.100g-1 FAME. The TVB-N content in fresh SM was 6.35 mg.100g-1, after 7 days of salting and curing was similar 6.61 mg.100g-1 and after 28 days maturing increased to 19.65 mg.100g-1. The TVB-N content in the fresh LDM was 7.22 mg.100g-1, after 7 days of salting 7.58 mg.100g-1 and after 28 days of maturing increase to 22.09 mg.100g-1. The content of MDA in fresh SM was 0.056 mg.kg-1 after 7 days of salting and curing was similar 0.06 mg.kg-1 and after 28 days of maturation increased to 0.11 mg.kg-1. The content of MDA in the fresh LDM was 0.046 mg.kg-1 after 7 days of salting 0.05 mg.kg-1 and after 28 days of maturation process 0.09 mg.kg-1. The acid number in the fresh SM was 0.88 mg.KOH.g-1, after 7 days of salting 2.15 mg.KOH.g-1 and after 28 days of ripening 2.26 mg.KOH.g-1. The acid number of fresh LDM was 1.13 mgKOH.g-1, after 7 days salting and curing 2.04 mgKOH.g-1 and after 28 days maturation 2.61 mgKOH.g-1. The peroxide number in the fresh SM was 0.58 mekvO2.kg-1, after 7 day salting 1.03 mekvO2.kg-1, and after 28 days maturation 2.23 mekvO2.kg-1. The peroxide number of fresh LDM was 0.59 mekvO2.kg-1, after 7 days salting 0.98 mekvO2.kg-1, and after 28 days maturation 5.31 mekvO2.kg-1. [ABSTRACT FROM AUTHOR]