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Extraction, Purification and Characterization of Protease from Aspergillus Niger Isolated from Yam Peels
Oludumila Omolara Racheal,
Abu Temitope Folagbade Ahmed,
Enujiugha Victor Ndigwe,
Sanni David Morakinyo
Issue:
Volume 4, Issue 2, March 2015
Pages:
125-131
Received:
30 October 2014
Accepted:
12 November 2014
Published:
16 February 2015
Abstract: Protease was obtained from Aspergillus niger isolated from yam peels; a food waste, purified and characterized. Purification was achieved using ion exchange DEAE column and gel filtration (Sephadex G-200) chromatography. Effects of temperature; pH and production time on protease production were investigated. Also, physicochemical characteristics of the purified enzyme were investigated. The optimum production of protease was at temperature, pH and time of 37oC, 7.0 and 42 hrs respectively. The results showed that purified protease had more specific enzymatic activity than crude samples from Aspergillus Niger. whereas the specific activity of crude enzyme was 0.51 (U/mg), while the purified enzyme had an improved specific activity of 8.51 (U/mg).Optimum temperature and pH values of the purified protease were found to be 50°C and 10.0, respectively. pH stability of the enzyme ranged from 3.0- 12.0. At 3.0 and 10.0 it retained 70% and 60% of its activity after 5 hrs of incubation. Temperature stability ranged between 30oC and 90oC but most stable at 50oC retaining 94% of its activity after 1 h of incubation. The enzyme exhibited maximum activity on casein, among other protein substrates. EDTA, Cu2+, Fe2+, Mg 2+, and Ca2+ inhibited its activity while Na+ enhanced it. The enzyme was purified 16.60-fold, had a yield of 10.96 and the apparent molecular weight was 46.90 kDa. The study revealed that protease from A. niger can be exploited for protein conversion biotechnologies.
Abstract: Protease was obtained from Aspergillus niger isolated from yam peels; a food waste, purified and characterized. Purification was achieved using ion exchange DEAE column and gel filtration (Sephadex G-200) chromatography. Effects of temperature; pH and production time on protease production were investigated. Also, physicochemical characteristics of...
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The Design Requirements of a Comprehensive Nutrition and Dietetic Portal Based on the Experiences of Selected Countries
Zahra Sadat Abtahi,
Reza Safdari,
Majan Ghazi Saeedi,
Ahmad Reza Dorosty
Issue:
Volume 4, Issue 2, March 2015
Pages:
132-136
Received:
4 January 2015
Accepted:
13 January 2015
Published:
16 February 2015
Abstract: Background and Objectives: Undoubtedly, information and communication technology resulted in a massive development in all social and economic areas. It has a great impact on human communities so that the world is rapidly becoming an information society. It is vital to find additional ways to reduce overweight due to increased rate of obesity and obesity-related health problems. Nutrition and dietetic portals provide access to a wide range of information resources for nutritionists, physicians and the public due to the dynamic content and integrated access to resources, software, applications and databases. The aim of the present study is to review the nutrition and dietetic portals in selected countries to provide some suggestions in this field. Methods: This is a descriptive-comparative study. The minimum content features of the nutrition and dietetic portals were identified through comprehensive review of the literature. The nutrition and dietetic portals of the selected countries were examined through observation, communication and completion of a checklist. The second stage involved the design of a dietetic system. Accordingly, a HTML-based (Hyper Text Markup Language) system was designed using the semi-experimental study. Results: The common aspects of the nutrition and dietetic portals include annual statistics, nutrition news, calendar of events, information on job opportunities, information on different diets, strategies and policies, professional standards and rules, nutrition guidelines and manuals as well as educational and research facilities. Conclusion: To provide accessible information for the public and healthcare providers, the design of a specialized comprehensive portal with desirable specifications and a credible scientific background will have a significant impact on the promotion of nutrition literacy and thereby improved heath of society through analyzing the users’ needs.
Abstract: Background and Objectives: Undoubtedly, information and communication technology resulted in a massive development in all social and economic areas. It has a great impact on human communities so that the world is rapidly becoming an information society. It is vital to find additional ways to reduce overweight due to increased rate of obesity and ob...
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Study on the Physicochemical and Antioxidant Properties of Nigella Honey
Khan Md. Murtaja Reza Linkon,
Utpal Kumar Prodhan,
Md. Abdul Hakim,
Md. Abdul Alim
Issue:
Volume 4, Issue 2, March 2015
Pages:
137-140
Received:
18 January 2015
Accepted:
15 February 2015
Published:
2 March 2015
Abstract: Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.
Abstract: Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey ...
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LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus
Ashagrie Z. Woldegiorgis,
Dawit Abate,
Gulelat D. Haki,
Gregory R. Ziegler
Issue:
Volume 4, Issue 2, March 2015
Pages:
141-153
Received:
31 January 2015
Accepted:
21 February 2015
Published:
2 March 2015
Abstract: LC/MS/MS technique, employing QTOF mass analyzer, was used for comparative metabolomic fingerprinting of seven edible mushroom varieties (P.ostreatus, L.edodes, L.sulphureus, A.campestris, T.clypeatus, T.microcarpus and T.letestui). The aim was to identify biomarkers unique to L.sulphureus which might be responsible for the pharmacological claim of the mushroom by the Kaffa people in Ethiopia. As an outcome of the data mining and pre-treatment step using MarkerviewTM software, positive and negative ionization data matrices of 71,083 and 54,856 peaks, respectively, were obtained. Regardless of the ionization mode, the principal component analysis (PCA) of the data set representing the seven edible mushrooms each in triplicate revealed a unique separate clusters for L.sulphureus, documenting differences in LC-MS profiles associated with the sample. Based on plot profile, only 14 and 27 peaks representing monoisotopic ions unique to L.sulphureus at the positive and negative ionization mode respectively were obtained. All the pre-selected biomarkers were searched from METLIN metabolite database, but only one peak at 13.41 min with m/z of 471.3468 and 469.3348, positive and negative ionization, respectively were tentatively identified as 18α-glycyrrhetinic acid (commonly called Enoxolone). This metabolite was verified by comparing the retention time, MS and MS/MS data spectra of authentic standard and sample obtained from PeakviewTM software. Mass frontier software was used to generate possible fragmentation and rearrangement mechanisms of the parent ion. In conclusion, 18α-glycyrrhetinic acid might be one of the compounds responsible for the biological claim of the local people.
Abstract: LC/MS/MS technique, employing QTOF mass analyzer, was used for comparative metabolomic fingerprinting of seven edible mushroom varieties (P.ostreatus, L.edodes, L.sulphureus, A.campestris, T.clypeatus, T.microcarpus and T.letestui). The aim was to identify biomarkers unique to L.sulphureus which might be responsible for the pharmacological claim of...
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Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt
Issue:
Volume 4, Issue 2, March 2015
Pages:
154-160
Received:
2 February 2015
Accepted:
21 February 2015
Published:
2 March 2015
Abstract: Ninety (90) different local (small scale and large scale) and imported cheese samples which were consumed by different classes of consumers were collected from different markets in Sharkia, Egypt for analyzing them for mineral content and mycotoxin level. The results revealed that 9 out of 30 examined small scale cheese samples (30 %) were contaminated by ochratoxin A (OTA), the minimum was 2.0 ppb and the maximum was 5.0 ppb, while only 7/30 (23.33%) of examined large scale cheese samples were contaminated by OTA with a mean value of 1.98±0.32 ppb. On the other side imported cheese samples was contaminated by OTA by percentage of 36.67%. All the positive samples of the three types were Exceeding Egyptian regulation permissible limits (P.L.). Regarding aflatoxin M1 (AFM1) level in the examined samples the results showed that the small scale samples have the highest contamination level with AFM1 recording 56.67% (17 out of 30) with levels ranging from 32.3 to 50.2 ng/kg and all the positive samples had AFM1 levels exceeding Egyptian regulation P.L., while the lowest AFM1 contamination level present in the imported cheese samples recording 33.33 % with a mean 25.74±1.82 ng/kg. Trace and heavy metals including Pb, Cd, Hg, Cu and Zn were present in the range of Zn > Pb> Cu > Cd >Hg in small scale and imported cheese samples, while in large scale samples it was in the order of Pb > Cu > Cd >Zn >Hg. The results of this study indicate that continuous monitoring of chemical contaminant levels in different types of cheese consumed by different classes of consumers in Sharkia Governorate should be regularly done. It also shows an alarming situation with respect to cheeses produced from all classes (small scale, large scale and even imported types).
Abstract: Ninety (90) different local (small scale and large scale) and imported cheese samples which were consumed by different classes of consumers were collected from different markets in Sharkia, Egypt for analyzing them for mineral content and mycotoxin level. The results revealed that 9 out of 30 examined small scale cheese samples (30 %) were contamin...
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Assessment of Factors Associated with Adherence to Iron-Folic Acid Supplementation Among Urban and Rural Pregnant Women in North Western Zone of Tigray, Ethiopia: Comparative Study
Abel Gebre,
Afework Mulugeta,
Belachew Etana
Issue:
Volume 4, Issue 2, March 2015
Pages:
161-168
Received:
10 February 2015
Accepted:
26 February 2015
Published:
3 March 2015
Abstract: Introduction: Iron deficiency is the leading nutrient deficiency in the world affecting the lives of more than 2 billion people, accounting to over 30% of the world’s population. Pregnant women are particularly at high risk of iron deficiency. Objective: To determine and compare the adherence rate and identify factors associated with iron folic acid supplementation among urban and rural pregnant women attending antenatal clinics in North Western Zone of Tigray, Ethiopia. Methods: An institution based comparative cross sectional study was employed among 358 urban and 356 rural pregnant women attending antenatal clinics in North Western Zone of Tigray from March to April 2014. Logistic regression analysis was used to identify factors associated with adherence to iron-folic acid supplementation among urban and rural pregnant women. All tests were two-sided and p value < 0.05 was considered statistically significant. Results: The rate of adherence to iron folic acid supplementation among the pregnant women in the urban and rural communities was 37.2% (95%CI, 32.26%-42.25%) and 28.9% (95%CI, 24.4%-33.81%) respectively indicating that there was no significant difference among the two groups with regard to adherence to iron-folic acid supplementation. The independent predictors for maternal adherence to iron folic acid supplementation were early registration (AOR= 1.778, 95% CI= 1.076– 2.936), having four or more visits (AOR=3.784, 95%CI=2.073-6.909), previous anemia (AOR=1.913, 95%CI=1.135-3.223), and current anemia (AOR= 0.408, 95%CI=0.224-0.744) for urban pregnant women. Similarly, elderly age (AOR=0.527, 95%CI=0.315-0.881), early registration (AOR=1.918, 95%CI=1.116-3.296), previous anemia (AOR= 2.472, 95%CI=1.352-4.517) and current anemia (AOR=0.400, 95%CI=0.214-0.749) were the independent predictors for maternal adherence to iron folic acid supplementation for the rural pregnant women. Conclusion: Adherence rate to iron-folic acid supplementation in both urban and rural communities were very low. Comprehensive nutrition education should focus on the importance of adherence to iron folic acid tablets both for urban and rural pregnant women.
Abstract: Introduction: Iron deficiency is the leading nutrient deficiency in the world affecting the lives of more than 2 billion people, accounting to over 30% of the world’s population. Pregnant women are particularly at high risk of iron deficiency. Objective: To determine and compare the adherence rate and identify factors associated with iron folic aci...
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Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles
Silvana Beatriz Sabbatini,
Hugo Diego Sánchez,
María Adela de la Torre,
Carlos Alberto Osella
Issue:
Volume 4, Issue 2, March 2015
Pages:
169-172
Received:
13 February 2015
Accepted:
21 February 2015
Published:
4 March 2015
Abstract: The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients. The following aspects were analyzed: moisture of not cooked noodles, water absorption of cooked noodles, loss of solids by cooking, and some sensorial characteristics as taste, colour and texture. According to the obtained results we have selected low fat soy flour as the flour that provides the best technological response having a minor loss of solids by cooking and a more favourable sensory evaluation.
Abstract: The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients....
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Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
Ehirim Fidelis Nnadozie,
Agomuo Jude Kelechi,
Ochulor Deborah
Issue:
Volume 4, Issue 2, March 2015
Pages:
173-177
Received:
2 February 2015
Accepted:
21 February 2015
Published:
6 March 2015
Abstract: Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.
Abstract: Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flo...
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Development of Moringa Olefeira Enriched Muffins
Serere Harusekwi Julien,
Nemapare Patience
Issue:
Volume 4, Issue 2, March 2015
Pages:
178-183
Received:
21 January 2015
Accepted:
24 February 2015
Published:
8 March 2015
Abstract: This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.
Abstract: This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were ca...
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A Milk Product Supplemented with a Herbal Extract for the Prevention of Osteoporosis: Justifications and Clinical Trial
Ping-Chung Leung,
William King-Fai Cheng,
Winnie Wing-Man Lo,
Erik Chun-Hay Ko,
Sammy Wing-Sum Siu
Issue:
Volume 4, Issue 2, March 2015
Pages:
184-188
Received:
5 February 2015
Accepted:
7 March 2015
Published:
12 March 2015
Abstract: When osteoporosis presents as a disease, effective, quick therapeutic remedy is required. Potent effective pharmaceuticals are available. When osteoporosis is only a threat, prevention and not treatment should be a logical better choice. While the past two decades might have followed a radical treatment direction and adverse effects of potent bisphosphonates have started to appear, it is appropriate to explore effective means of using nutritional supplements specific for the maintenance of bone health when only active prevention is required. Traditional Chinese medicine works on the principle of physiological balance. One classical herb Fructus Ligustri Lucidi (FLL) has been studied in the laboratory for its bone protection effects which are found very positive. FLL is added to milk powder for daily consumption in a proper evidence-based clinical trial with a placebo group. The results showed that 39 women with post-menopausal period of 8.5±3.5 years, achieved an average increase of 0.97% in the spine bone mineral density (BMD) and a 1.47% increase in the hip score. No increase in body weight was found. It is therefore suggested that FLL could be a suitable bone health supplement in the prevention of osteoporosis.
Abstract: When osteoporosis presents as a disease, effective, quick therapeutic remedy is required. Potent effective pharmaceuticals are available. When osteoporosis is only a threat, prevention and not treatment should be a logical better choice. While the past two decades might have followed a radical treatment direction and adverse effects of potent bisph...
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The Preventive Approach of Biocompounactives (2): A Review in Recent Advances in Common Fruits
Abdelkarim Guaâdaoui,
Fatma Bouhtit,
Mounir Cherfi,
Abdellah Hamal
Issue:
Volume 4, Issue 2, March 2015
Pages:
189-207
Received:
25 February 2015
Accepted:
9 March 2015
Published:
13 March 2015
Abstract: Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. The importance attached to benefits of food on health has never been so high before. All scientific studies confirm that a varied and balanced diet is factor of protection against cancer, cardiovascular disease (CVD), osteoporosis, diabetes, obesity and high cholesterol. In this second part of the review, we focus on studies that have been conducted on biocompounactives of common fruits, and opportunities that present bioactivity of these phytochemicals to prevent many chronic diseases. As well, we discuss some challenges that face the good investissment of biocompounactives, especially that related to bioavailability and bioefficacy, on the horizon to discuss the limits of experiments interpretation, mentioned here, in the third part of this review.
Abstract: Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. The importance attached to benefits of food on health has never been so high before. All scientific studies confirm that a varied an...
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Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review
Habtamu Fekadu Gemede,
Negussie Ratta,
Gulelat Desse Haki,
Ashagrie Z. Woldegiorgis,
Fekadu Beyene
Issue:
Volume 4, Issue 2, March 2015
Pages:
208-215
Received:
23 November 2014
Accepted:
11 December 2014
Published:
21 March 2015
Abstract: “Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra”. “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. “Okra” immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. “Okra” mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of “Okra” binds cholesterol and bile acid carrying toxins dumped into it by the liver. “Okra” seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. “Okra” seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. “Okra” has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of “Okra” seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. “Okra” seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. “Okra” is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of “Okra” is insoluble fibre, which helps to keep the intestinal tract healthy. “Okra” is also abundant with several carbohydrates, minerals and vitamins, which play a vital role in human diet and health. “Okra” is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives. “Okra” is also known for being high in antioxidants activity. “Okra” has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, “Okra” is an important vegetable crop with a diverse array of nutritional quality and potential health benefits.
Abstract: “Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra”. “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds...
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Nutritional Status and Associated Factors Among Lactating Mothers in Nekemte Referral Hospital and Health Centers, Ethiopia
Temesgen Desisa Hundera,
Dessalegn Wirtu,
Habtamu Fekadu Gemede,
Dunkana Negussa Kenie
Issue:
Volume 4, Issue 2, March 2015
Pages:
216-222
Received:
20 January 2015
Accepted:
28 January 2015
Published:
21 March 2015
Abstract: Lactating mothers from low-income countries including Ethiopia are considered as a nutritionally vulnerable group due to different socio demographic factors which impact on the health and wellbeing of children. Adequate nutrition for the mothers during lactation is therefore important for their good health as well as for that of their offspring.We aimed to assess nutritional status, and associated factors among lactating mothers in Nekemte Hospital and Health Centers, East Wollega, Ethiopia.Institutional based cross-sectional study was conducted from January 2014 to June 2014. Body Mass index was used to measure the nutritional status by measuring height and weight of the lactating mothers using standard procedures. Data on socio-demographic characteristics, maternal nutritional status, and associated factorswas collected from all lactating mothers who visited both health institutions during postnatal care and EPI program. The association of nutritional status with socio-economic and demographic factorswere analyzed using descriptive statistics, binary and multiple logistic regression analysis. This study revealed that majority of the women 260(81.3%) was in the age range of 17-25 yrs and attending school 292 (91.3%). The prevalence of underweight, normal, overweight and Obesity were 65(20%), 240(75%), 20(4.7%) and (0.3%), respectively.From multiple logistic regression analysis family size (AOR=4.604, 95%CI=1.903-11.140 andfamily income (AOR=0.250, 95%CI=0.100-0.623) were significantly associated with the nutritional status of the study participants.Nutritional statuses of the lactating mothers were short of the national and international recommendations. Therefore, sustained nutrition education is recommended to the lactating mothers and their families and communities to improve food intake, proper dietary knowledge during lactation in order to enhance health and nutrition outcomes of lactating mothers and their children.Proper family planning and the way that lactating mothers increase their income should be designed by concerned body.
Abstract: Lactating mothers from low-income countries including Ethiopia are considered as a nutritionally vulnerable group due to different socio demographic factors which impact on the health and wellbeing of children. Adequate nutrition for the mothers during lactation is therefore important for their good health as well as for that of their offspring.We ...
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Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
Luis Alberto Panizzolo,
María Cristina Añón
Issue:
Volume 4, Issue 2, March 2015
Pages:
223-233
Received:
5 March 2015
Accepted:
17 March 2015
Published:
21 March 2015
Abstract: We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
Abstract: We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one ca...
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Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia
Issue:
Volume 4, Issue 2, March 2015
Pages:
234-239
Received:
8 March 2015
Accepted:
19 March 2015
Published:
23 March 2015
Abstract: Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.
Abstract: Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of co...
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