The North African Journal of Food and Nutrition Research

Inactivation of E. faecalis under microwave heat treatment and ultrasound probe

Mon, 20 Mar 2023 00:00:00 -0400

Background and aims: The Weibull model was fitted to survival curves in order to describe inactivation kinetics, and the effect of combined microwave (MW) and ultrasound (US) treatments was evaluated. Methods: Enterococcus faecalis ATCC 29212 present in 40 mL of sterile physiological water was treated with microwaves at 300W, 600W, and 900W and/or ultrasonic probes (amplitude 60 %, 80 % and 100 %, pulse (3s continuous, 3s discontinuous). Results: The use of an ultrasonic probe at 20 kHz displayed no significant impact on the patients' ability to survive. At 600 W and 300 W of MW treatment, a decrease of 3.96 log and 0.90 log, respectively, was obtained. Total destruction was accomplished in 70 seconds when 900 W of microwave therapy was used. Additionally, it was shown that the effectiveness of WM and US increased with increasing power and exposure duration. This was the case even when microwave or ultrasonic technology was utilized independently. In addition, the treatment that included both microwaves and ultrasound showed a significantly better effect than the treatment that only involved microwaves, but there were no significant differences between the coupled treatment and the microwave treatment given for 30 seconds. Conclusions: The results of the current study show that the inactivation of Enterococcus faecalis by ultrasound followed by microwave treatment was significantly higher than that obtained by microwave treatment followed by ultrasound.

Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy

Fri, 24 Feb 2023 00:00:00 -0500

Aims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander white flowers. Principal Component Analysis (PCA) was applied to estimate the relationship between antioxidant and anticarcinogenic activities, and to further understand the similarities and differences between the extracts. Results: All of the extracts exhibited different antioxidant (ABTS, DPPH and FC) and anticarcinogenic activities. FTIR analysis designed the existence of various functional groups in extracts confirming the presence of alcohol, alkanes, amino, aromatic compound and primary alcohol. The PCA results show that the WFE extract exhibits a greater antioxidant activity with a potent potential for inhibiting the cell growth of colorectal cancer HT29 than the two other extracts (LE and PFE). Conclusions: Nerium oleander may therefore be an excellent source of natural antioxidant and anticancer agents, as well as a possible pharmaceutical supplement.

Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food

Sat, 11 Feb 2023 00:00:00 -0500

Background: Protein-energy malnutrition (PEM) remains a serious public health concern in Cameroon. This disorder is frequent in childhood and is primarily caused by a deficiency in energy, protein, and micronutrients. Aims: This study aimed to develop novel complementary foods from suitable sources of proteins and minerals such as Irish potatoes (Solanum tuberosum L.), red kidney beans (Phaseolus vulgaris L.), and egg flours. Material and Methods: Different flours were prepared from local raw materials. Four blends (1 to 4) were formulated at different proportions and the nutritional composition, oxidative indexes, urease activity, and techno-functional properties of blends were assessed and compared to the Irish potato flour (control). Results: The protein (16.1 to 24.23 %) content was significantly (p < 0.05) higher in blends than in the control (10.88 %). Blend 3 (60 % Irish potato, 25% Egg yolk, 15 % Egg white) showed the highest total calorie value (396.69 Kcal/100 g). Magnesium (2084 to 2470 mg/100 g), and iron (10.9 to 14.7 mg/100 g) contents were higher in blends than in the control (2053 and 9.9 mg/100 g respectively). Vitamins C and β-carotene contents in blends were 9.99 – 13.03 and 0.94 – 2.34 mg/ 100 g respectively. The peroxide value ranged from 5.3 to 8.98 meq O₂ /Kg oil. Blend 3 showed the lowest urease activity (0.73 expressed as ΔpH). Concerning the techno-functional properties, the lowest bulk density (0.79 g/cm³) was obtained in blend 3. Blends 3 and 4 showed the lowest water absorption capacity (2.35 and 2.25 mL/g) and swelling capacity with 5.86 and 5.16 mg/g respectively. Conclusions: From our investigation, blend 3 could be used as a base for complementary foods as this blend presents the most nutritive and present the best techno-functional characteristics.

Glutamine and sickle cell disease in Brazilian scenario

Karen Cordovil — Fri, 03 Mar 2023 00:00:00 -0500

No required for viewpoint.

Differences in dietary intake between Turkish vegans and omnivores: a cross-sectional study

Buse Sarıkaya, Aslı Yiğit, Şule Aktaç, Fatma Esra Güneş — Tue, 21 Feb 2023 00:00:00 -0500

Background: Veganism is gaining more interest in Turkey, however, there is limited data on the nutritional intake of Turkish vegans. Aims: This cross-sectional online study aimed to evaluate the nutritional intake of Turkish vegans and compare their macro and micronutrient intake with Turkish omnivores. Subjects and Methods: This cross-sectional online study was conducted in İstanbul from October 2019, until December 2019. 108 Turkish adult vegans and 108 omnivores completed a sociodemographic questionnaire and a 3-day dietary recall online. The energy, macro-, and micronutrient intake were evaluated from the dietary recall via the dietary analysis program BEBIS 8.1, using the Turkish Food composition database. The dietary intake was compared to the Turkey Dietary Guideline. The Healthy Eating Index 2015 (HEI – 2015) was calculated as a diet quality indicator. Statistical analyses were performed with SPSS version 22.0. Results: Mean protein intake was 66.16 ± 21.69 g in vegan women and 74.87 ± 21.90 g was in omnivorous women (p < 0.05), and 75.53 ± 29.09 g in vegan men and 88.89 ± 28.48 g in omnivorous men (p > 0.05). Both male and female vegans had significantly higher dietary intakes of thiamine, vitamin C, iron, magnesium, potassium, and copper; with significantly lower intakes of riboflavin, vitamin B12, vitamin D, calcium, iodine, phosphorus, zinc compared to omnivores of both sexes. Vitamin B12, riboflavin and calcium intakes were below the recommendations in vegans as compared to omnivores for both sexes (p < 0.001). Vegan participants showed a significantly higher intake of total fruits, vegetables, nuts, seeds, and legumes compared to omnivorous participants (p < 0.001). HEI – 2015 scores were 58.18 ± 13.20 in vegans and 68.74 ± 7.72 in omnivores (p < 0.001). Conclusions: Turkish vegans, in our study, had a well-balanced and healthy macronutrient intake with lower saturated fatty acids (SFA) and higher fiber intake. However, vegans showed a lower intake of micronutrients such as vitamin B12 and calcium. This indicates a need for greater care toward ensuring recommended daily intake of these specific micronutrients. Further research is required to evaluate dietary intake and nutritional biomarkers in Turkish vegans for the long-term effects of vegan diets.