Nut Milk Research Articles

Tiger Nut (Cyperus esculentus) Milk Byproduct and Corn Steep Liquor for Biosurfactant production by Yarrowia lipolytica

The use of agroindustrial wastes for biosurfactant production is advantageous since the raw material represents a great part of the costs to obtain this bio-product. Low cost raw materials (Tiger nut fibre – TNF and corn steep liquor – CSL) were evaluated as potential carbon and nitrogen sources for biosurfactant production by Yarrowia lipolytica IMUFRJ 50682. It was demonstrated that it is possible to produce biosurfactant using corn steep liquor or tiger nut fiber in medium containing ammonium sulfate, with emulsification indexes (EI) around 40% for each residue. The culture medium containing ammonium sulfate, corn steep liquor and tiger nut fiber presented the same EI (60%) as the medium containing glucose, yeast extract, glycerol and ammonium sulfate (Control medium). This is the first report of the use of tiger nut by-product for biosurfactant production. It was estimated that the cost for ammonium sulfate, corn steep liquor and tiger nut fiber medium is one third the cost of control medium.

NIGERIA JOURNAL OF HOME ECONOMICS (Nig-JHEC) Vol 8, No 3, March 2020

CONTENTSDeterminants of Biomarkers of Ageing GracefullyLilian Imuetinyan Salami & Isoken Ihensekhien
 Influence of Parenting on Aggressiveness in Senior Secondary Schools Adolescents in Orumba South Education Zone,Anambra StateChimaA. Ejeabukwa, Ozioma C.Azubuike and Pat E. Mbah
 Effect of Mosquito Repellent Herbs (scent Leaf, Mint Leaf and Lemon Grass) on Textile Fabrics.Nwanorue, G. I., Lemchi, S. N., Okeke, E. N., Olubiyi, E. O., Odigbo, G.A. & Uwabuike, M.
 Capacity Building Needs of Home Makers in Family Clothing Management in Lagos State, NigeriaOluwaleyimu, O. O
 Empowerment ofYouths For Sustaining National Stability in Nigeria: The Role of Home Economics.Alabi Olufunmilayo. F
 Development of Self-Instructional Manual for Learning Selected Bead-Crafts in Home Economics Programme in Colleges of Education.Madu Elizabeth N. & Anyakoha E.U.
 AnAssessment of Nutritional Knowledge and Food Practices of Homemakers inAyamelum Local Government Area,Anambra State.Nomeh Blessing C.
 Imperatives of Using Home Economics to Curb the Menace of Domestic Violence and Child Trafficking inNigeria.Mariyam Bello,Abdullahi, M. B. & Daniel O. V
 Consumers' Acceptability of Indigenous Black Soap Enhanced With Mixture of Aloe Vera, Camwood, Honey, LemonAnd Tumeric.T. T.Adebisi, F. D. Tijani, H.A. Usman & D. O.Arubayi,
 Development of Textile and Apparel Sector in Nigeria for Jobs and Wealth Creation.Fadipe E. O & Obiana, U. V
 Youth Empowerment as a Tool for Sustaining National Stability.Zainab M. Abbas, Philip-Ogoh, Agnes, & Ahamba E. N.
 Family Life and Work Performance of Workers in Akwa-Ibom State.Iniobong Aniekan Nyarks (Ph.D)
 Assessment of a Manual for Evaluating the Quality of Ready-To-Wear Apparels Produced In South-East,Nigeria.Ozor, Patience. E. (Ph.D) & Prof. C.A, Igbo
 Figure Faults, Garment Selection Practices and Clothing Problems of Business Women in Osisioma Ngwa Local GovernmentArea of Abia State, Nigeria.Ozougwu S.U (PhD) & Ugoeze C. C.
 103Personal Hygiene Practices of Students inAlvan Ikoku Federal College of Education, Owerri, Imo State.Ohaka,Adaku R. & Lemchi, S. N.
 Production and Utilization of Tie Dye for Economic Empowerment of the Youth in Clothing and Textile in Nigeria.Madu E. N. (PhD) &AfurobiAda (PhD)
 Impact of Parenting Styles on the Personal and Social Development of School Aged Children in Imo State, Nigeria.Ekomaru, C. I., Iheme, G. O., Okwuleghe, F. C. & Opara, H. C.
 Influence of Consumer Choice of Clothing on Society in Port Harcourt Metropolis.Wonah, Efemena E.
 Influence of Family Planning Practices on Birth Control in Nigeria.Oshio Lucy E. & Ihensekhien, I.
 Acceptability of Vegetable Flan Produced From Composite Flour (Wheat and Corn) as Snack for Middle Age (40-65years).Johnson, W. O and Ijaduola, E. T.
 Improving Household Food Security for National Stability.Okosun, C. J. (PhD)Aluyor .P. (PhD), & Onyeizu .R. (PhD)
 Capacity Building Needs of Home Economics Teachers Teaching Garment Making in Ebonyi State.Okeke, E. N & Ohaka, R.A.
 Proximate Composition and Microbial Characteristics of Processed Tiger Nut Milk (Cyperus esculentus).Apata, O. C., Ajayi, O. O. &Adebayo, I. N.
 Vegetable Farming: A Strategy for Household Food and Economic Securing Among Women in Oshimili South, Delta State, Nigeria.Okafor Patience & Madiche W.
 Clothing Construction Vocation: A Strategy For Sustaining Family Empowerment, National Stability And Emerging Challenges in Bade LGA,Yobe State.Obiana, U. V, Fadipe, E. O. & Isiguzo, V.
 Assessment of Sanitation Practices of Students of Federal College of Education (Technical) Akoka For Healthy LivingAnd Wellness.Busasi, Olabisi &Al-Hassan, M. Olubukola
 Importance of Functional Foods in Diseases Prevention and Promotion of Health In Colleges of Education in Delta State, NigeriaIsibor A. Osas
 Homemaking Skills and Family Relationship: A Pre-requisite for National Stability in Orashi Region, Rivers StateSalomi O. Onoriode, Nathaniel Maria & Amewhule O. Q. Esther

Untargeted metabolomics reveals links between Tiger nut (Cyperus esculentus L.) and its geographical origin by metabolome changes associated with membrane lipids

ABSTRACTTiger nuts and tiger nut milk are well-known Valencian products, and step-by-step these tubers and the tuber-based beverage are becoming more and more relevant products in international markets. However, the increasing demand and success of Valencian tiger nuts did not allow protected designation of origin (PDO) tuber to supply the domestic and international markets. Therefore, the verification of the geographical origin is highly required. In this research, the main objective was to combine an advance analytical method and chemometrics tools in order to decipher the geographical origin of 45 tiger nut samples from (i) ‘Xufa de València’ PDO and (ii) African samples. The analytical method, based on solid-liquid extraction followed by ultra-high performance liquid chromatography coupled to high resolution tandem mass spectrometry (UHPLC-HRMS) metabolomics approach, highlighted sensitivity and wide linear dynamic range in order to simultaneously analyse polar and non-polar metabolites. After data processing, a pronounced sample clustering according to the geographical origin was clearly observed using unsupervised models, and supervised models revealed that tiger nuts lipidome was associated with the geographical origin. As a result, African samples highlighted an overexpression of phospholipids, such as phosphatidylethanolamine 34:1, and triacylgricerols crosslinked to environmental stress and alteration of membrane lipid compositions.

Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

The need for non-dairy probiotic beverages has been on the rise due to various consumer needs and concerns. The current study measured the proximate composition of two non-diary probiotic beverages (made of tiger nut milk and soymilk) as well as a control sample and determined which sample was most preferred on measures of appearance, mouthfeel, flavour, taste, odour and colour. Two non-dairy samples were prepared; soy (1:3 product-to-water ratio), tiger nut (1:3 product-to-water ratio) and a control sample made of milk using milk powder. Standard analytical procedures were employed for assessing the proximate and chemical properties of the samples in triplicates. The results of the study indicated that moisture, fat as well as protein were quantitatively the major components of the beverages while ash and crude fibre were found to be meagerly present. Computation revealed control having the highest carbohydrate as well as energy compositions of 14.71%, 458.73 kJ/g while soy milk and tiger nut milk beverages had 14.49%, 454.69 kJ/g and 14.42%, 452.81 kJ/g compositions respectively. Statistically the samples were not found to be significantly different (p<0.05) in moisture, fat, carbohydrate and energy compositions unlike protein, fibre, and ash compositions where the samples were found to be different significantly. It was concluded that soy and tiger nut non-diary probiotic beverages compared relatively well with the traditional milk beverage (control) an indication that the two products could compete with the traditional milk based probiotic beverages on consumer acceptability parameters.

Untargeted metabolomics of fresh and heat treatment Tiger nut (Cyperus esculentus L.) milks reveals further insight into food quality and nutrition

Tiger nut (Cyperus esculentus L.) is a crop traditionally grown in Valencia Region (Spain) and other temperate and tropical regions in the world, where its tubers are commonly consumed as tiger nut milk (horchata). Because of their nutritive potential and original taste, these products are beginning to spread internationally and, as consequence, analytical procedures to assess nutritional profiles, quality control issues are acquiring increasing relevance. The main objective of this study was to use an advance analytical method and chemometrics tools to determine if the ultra-high temperature (UHT) treatment necessary to extend the shelf life of tiger nut milk would affect the profile of nutrients when compared to fresh product. A cold solvent extraction followed by liquid chromatography coupled with high resolution mass spectrometry (UHPLC-HRMS) was used. Datasets obtained from UHT and fresh tiger nut milk data were analyzed through an untargeted metabolomics approach to compare chemical patterns, highlighting differences in citric acid esters of mono- diglycerides (CITREM) and monoacylglycerol (MAG) used as emulsifiers of UHT products, and a remarkably higher abundance of biotin, phosphatidic acid (PA) and L-arginine in fresh products. These results showed that untargeted metabolomics through high resolution tandem mass spectrometry allowed fine differences between food products to be found, therefore, the nutrient lost caused by UHT treatment was clearly discerned.

Optimization of the Extraction and Nutritional Value of Tiger Nut Milk by Sequential Design Strategy

Sequential experimental design strategy was applied in order to investigate the best conditions for tiger nut milk extraction process taking into account performance and physicochemical features, simultaneously. Protein, lipid, starch, calcium and total sugar composition were considered for this optimization. The tested factors were: sodium metabisulphite concentration (X1), soaking time (X2), soaking temperature (X3) and water proportion (X4). From the 24-1 fractional factorial design all independent variables were found to be statistically significant (p &lt;0.1) and X1, X2 and X3 were chosen for the central composite design as water proportion was already in the minimum value. The best operational conditions, obtained by desirability function, were: 8 h of soaking time, 22° C for soaking temperature, 0.20% (w/v) of sodium metabisulphite and 1:1 tuber (g): water (ml) proportion. In those conditions a 78% yield was obtained for a tiger nut milk with 2.60% protein, 3.7% total sugar and 8.72% starch. The high yield obtained and the great nutritional value shows that this milk has a great potential for application in the food industry.

Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system

Milk proteins cross-linked with microbial transglutaminase were investigated for their potential to improve the microbiological and physico-chemical properties of fermented tiger nut milk. Fermented systems with cross-linked proteins did not affect S. thermophilus viable counts but decreased that of L. delbrueckii ssp. bulgaricus compared to the untreated protein systems. Systems with cross-linked proteins showed shorter microbial lag time and a higher pH reduction rates during fermentation. During storage of the fermented product, viable counts of L. delbrueckii ssp. bulgaricus decreased faster than that of S. thermophilus, and systems with cross-linked proteins revealed a lower decrease in L. delbrueckii ssp. bulgaricus cell counts compared to untreated proteins during 15 d. Products from cross-linked sodium caseinate or whey protein showed 16.4 fold and 3.6 fold increase in viscosity, and approx. 30% and 36% decrease in syneresis compared to their untreated counterparts, respectively. The addition of proteins to tiger nut milk improved the lightness of the fermented product and minimized lightness decrease during storage, and casein cross-linking further improved lightness. The enrichment of tiger nut milk with cross-linked protein has therefore a large potential for improving the physical characteristics of fermented tiger nut milk.

Influence of preservation methods on ph and microbiological quality of tiger nut (&lt;i&gt;Cyperus esculentus&lt;/i&gt;) milk

The deteriorating effect of microorganisms on tiger nut (Cyperus esculentus) milk has hampered its large-scale production and profitability. To study the effect of preservation on the pH and microbiological quality of the milk, big yellow tiger nuts were soaked in 3 L of tap water at 60oC for 6 hours, additives such as coconut, date, cinnamon and ginger were added and blended. The extracted milk was divided into twenty five portions and subjected to the following treatments: pasteurization, sterilization, ultraviolet light, freezing and sodium benzoate. The pH and microbiological quality of both the fresh and preserved samples were investigated over 9-day storage period. The pH of the milk samples significantly decreased (p&lt;0.05) over the period due to microbial activity. There were significant (p&lt;0.05) decrease and increase in the pH values of the preserved samples with negative control (FTM) and positive control samples (TMA) respectively. The less acidic the products are the higher the bacterial load. The values of the total bacterial count for the preserved milk ranged from 5.19±0.06 to 6.84±0.03 log10cfu/ml. The values within this range were significantly lower (p&lt;0.05) than FTM (6.58±0.05log10cfu/ml) but higher than TMA (4.44±0.02 to 5.85±0.06 log10cfu/ml). The organisms isolated from the samples were Staphylococcus species (16%), Clostridium species (11%), Bacillus species (10%), Acinetobacter species (3%), Enterobacter species (6%), Corynebacterium species (4%), Neisseria species (1%), Vibrio species (1%), Micrococcus species (4%), Aeromonas species (5%), Saccharomyces species (35%) and Rhizopus oryzae (4%). The results suggest that ultraviolet light and sterilization methods were more effective at eliminating most of the bacteria implicated in milk spoilage.Keywords: Fresh, large-scale production, microbiological quality, preserved, tiger nut milk.

Quantification of Physicochemical Components in Yoghurts from Coconut, Tiger Nut and Fresh Cow Milk

Quantification of Physicochemical Components in Yoghurts from Coconut, Tiger Nut and Fresh Cow Milk

Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk

This study aims to explore and improve the quality of fermented tiger nut milk by investigating effects of enrichment with tiger nut proteins or dairy proteins mixed with xanthan gum on the microbiological, physicochemical and sensory properties. Enrichment with tiger nut protein decreased pH of the base system, increased microbial lag time and reduced acidification rate. Dairy proteins marginally increased the viable counts of starter culture and significantly increased acidification rate. Tiger nut milk enriched with tiger nut protein remained liquid after fermentation, whilst dairy protein enrichment caused formation of semi-solid, yogurt-like gels. Fermented gel systems containing sodium caseinate showed higher gel stiffness and lower whey drainage than gels with whey protein enrichment. However, fortification with whey proteins resulted in stirred products of higher viscosity. Frequent sensory descriptors for fermented tiger nut milk were sweet, watery, brown, almond, phase separation, woody and nutty. Fortification with dairy proteins resulted in sensory attributes that may be pivotal for improving the properties of fermented tiger nut milk.

Erythrocyte Protoporphyrin Fluorescence as a Biomarker to Monitor the Anticancer Effect of Semecarpus Anacardium in DMBA Induced Mammary Carcinoma Rat Model.

Endogenous fluorescence has been proposed as a means of aiding the diagnosis of various malignancies. It has been suggested that erythrocytes may be the carriers of fluorophors that accumulate in cancer tissue and may be useful in the diagnosis and treatment of malignancies. Hence, the present study was designed to explore the spectrofluorimetric analysis of blood components as a marker for the analysis of mammary carcinoma treatment and also to bring about the protective effect of the drug Semecarpus anacardium on oxidative stress mediated damage of erythrocytes. Fluorescence spectra of the blood components were studied and also the level of lipid per oxides and antioxidant enzymes status in erythrocytes were determined in DMBA induced mammary carcinoma rats treated with Semecarpus anacardium Linn nut milk extract. Fluorescence emission spectroscopy of blood components are altered under cancer conditions and the drug effectively ameliorated these alterations in mammary carcinoma induced rats. The drug also effectively reduced the oxidative stress induced erythrocyte damage thereby restoring the erythrocytes antioxidant status. These results suggest that erythrocytes may be the carriers of fluorophors that accumulate in cancer tissue and hence acts as new biomarkers for the diagnosis and treatment.

Apoptotic and cytotoxic effect of Semecarpus anacardium Linn nut milk extract on MCF-7 breast cancer cells

Semecarpus anacardium Linn nut milk extract (SA) has been used in Siddha system of medicine against various ailments. The present study was designed to evaluate the apoptotic and cytoprotective effect of the drug SA on MCF-7 breast cancer cell line. The effect of the drug SA on growth rates of MCF-7 cells were determined by trypan blue exclusion method whereas cytotoxicity was determined by lactate dehydrogenase (LDH) assay. In order to determine whether the drug-mediated cell death of cancer cells was either through apoptosis or necrosis, PI staining was done. We observed that the drug SA exhibited cytotoxic effect and inhibited the growth and proliferation of MCF-7 cells through apoptosis compared to untreated control cells in a dose-dependent manner. These results confirm that the cytotoxicity that was mediated was different depending on the concentration of the nut extract used.

Characteristics of tiger nut milk: effects of milling

SummaryA standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilisation. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverage.

Effect of Soaking and Cooking Methods on Extraction of Solids and Acceptability of Tiger Nut (Cyperus Esculentus L) Milk

Vegetable milk is a nutritious alternative for consumers who for dietary and other constraints cannot consume dairy milk. The production of vegetable milk solids of acceptable taste and quantity is however an important consideration. The study determined the effect of soaking in combination with boiling, steaming and roasting on the yield of milk, solids and its sensory quality. Boiling of tubers before soaking yielded the highest quantity of milk for all tubers with a range of 4395.5 g kg-1 to 6530.4 g kg-1. Boiling before soaking however gave the lowest milk solids for the tubers with the lowest and highest recorded as 101.0 g kg-1 and 139.0 g kg-1 respectively. Expected milk solids for all pre-treatments ranged from 541.4 g kg-1 to 619.4 g kg-1 for black tubers and 571.4 g kg-1 to 710.2 g kg-1 for the brown tubers. Roasting before soaking of brown tubers enhanced the flavor of milk however there were no differences in overall acceptability of milk extracted from different pre-treated tubers. This sequence of pretreatments will enhance the extraction of good quality tiger nut milk and solids to broaden its utilization as ingredient in the food industry.

Effect of tiger nut-derived products in gluten-free batter and bread.

Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*) = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products.

NUTRITIONAL CHARACTERISTICS OF THE DAIRY COW DURING EARLY GESTATION AND SUBSEQUENT GROWTH AND CARDIAC MEASUREMENTS OF HER OFFSPRING

The objective was to determine whether maternal nut ritional status and milk production during early gestation influenced or were correlated with parame ters of the calf at birth and at 1 month of age. Fr om parturition until 90 days pregnant, blood samples w ere collected every 14 days in dairy cows and plasma was assayed for concentrations of glucose an d β-Hydroxybutyrate (BHBA). Calves (n = 39) born from these cows were measured for blood pressure and size characteristics as well as carotid artery hemodynamics measured via Doppler ultrasonography Pulsatility Index (PI) and Resistance Index (RI). Several values were then calculated to assess the cardiovascular health of the calf. The GLM and CORR procedures of SAS were used to analyze data and significance was determined when p≤0.05 and tendencies were discussed when p>0.05 and ≤0.10. In calves at birth, mean milk production of dams during early gestation was posit ively correlated with heart girth. Length of gestation was positively correlated with heart girt h of calves at birth and at 1 month of age. Mean concentration of glucose in dams was positively cor related with wither height in calves at 1 month of age. Length of gestation was negatively correlated with RI in calves at 1 month of age. Milk production in the dam was positively correlated wit h hip and wither height and PI but negatively correlated with mean arterial pressure in 1 month o ld calves. At birth, twins weighed less than singletons and females had an increased heart rate compared to males. At 1 month of age, size parameters and mean blood flow differed between singletons and twins. Males had lesser blood velocity but greater area of the carotid artery com pared to females. These data lead to speculation th at early gestational environment may impact growth and hemodynamic parameters in calves.

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at different fermentation times, 32 of which were on MRS agar, 12 on nutrient agar and 8 on malt extract agar. Lactic acid bacteria were identified as Lactobacillus plantarum (LP), Lactococcus lactis (LC), Lactobacillus brevis, Lactococcus cremoris, Lactobacillus bulgaricus and Lactococcus thermophilus (LT). The non-LAB identified includes E. coli, Bacillus species and Proteus species while the yeasts include Saccharomyces cerevisiae and Candida kefyr. Lactic acid bacteria were found to predominate the total microflora of the FTM with their count ranging between 2.0 × 104 cfu/ml to 2.0 × 108 cfu/ml. Microbiological examination revealed that the FTM was safe for consumption as non-LAB counts were below the limit of acceptance which is 2.0 × 105 cfu/ml for dairy milk by Codex Alimentarius Commission. The quantity of lactic acid produced by the LAB isolates ranged between 0.86 g/l - 2.86 g/l while that of hydrogen peroxide ranged between 0.16 g/l - 0.51 g/l. Starter cultures were selected based on predominance of isolate, physiological characteristics, quantity of lactic acid and hydrogen peroxide production. The tiger nut varieties were fermented with the following starter combinations LP, LP/LC, LP/LC/LT, LP/LT while the fifth was spontaneously fermented. The nutritional, chemical and sensory properties of the starter fermented tiger nut milk were evaluated. The highest protein content (24.80%) was obtained in FTM with mixed cultures of LP/LC/LT while the least (3.00%) was obtained in spontaneously fermented milk. There was a significant difference in the FTM varieties. The highest fat content (9.40%) was obtained in spontaneously fermented tiger nut milk while the least (3.40%) was found in FTM with mixed cultures of LP/LC/LT. Fermentation decreased the pH and increased the lactic acid of the starter developed FTM, while sensory evaluation test showed that the FTM with mixed cultures of LP/LC/LT was highly acceptable. In conclusion, an excellent and acceptable FTM can be produced using treatments which comprise of pasteurization at 90° for 15 minutes, fermentation at 45℃ for 18 hours using mixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.

Antihyperlipidemic and antiinflammatory effect of Bhallataka nuts in ameliorating the alterations in lipid metabolism and inflammation in diabetes-induced cardiac damage in rats

Semecarpus anacardium Linn., which belongs to the Anacardiaceae family, has been used in both Ayurveda and Siddha system against various ailments. The present study was carried out to establish the antihyperlipidemic and antiinflammatory effect of S. anacardium Linn. nut milk extract (SA) in diabetes-induced cardiovascular complications in rats. Type 2 diabetes was induced in rats by feeding them with a high-fat diet for 2 weeks followed by intraperitoneal injection of streptozotocin (STZ) 35 mg/kg body wt twice 24 h apart dissolved in olive oil and left for 12 weeks to develop cardiovascular complication. High-fat diet and STZ induction significantly (p < 0.05) increased the lipid levels in plasma, liver, and heart tissue of rats with diabetes-induced cardiovascular damage. A significant increase in the lipoprotein levels was also observed. The activities of lipid-metabolizing enzymes were also altered. The levels of inflammatory cytokines were increased significantly in diabetic rats. The drug established its cardioprotective effect by decreasing the lipid levels and ameliorating the alterations in the activities of lipid-metabolizing enzymes and also by its antiinflammatory activity when rats with diabetes-induced cardiovascular damage were treated with the drug at a dosage of 300 mg/kg body wt for 8 weeks. The present study establishes the remarkable hypolipidemic and antiinflammatory activity of the drug in preventing and treating the diabetes-induced cardiovascular damage.

Anticancerous efficacy of ayurvedic milk extract of &lt;i&gt;Semecarpus anacardium&lt;/i&gt; nuts on hepatocellular carcinoma in wistar rats

The objective of the study was to determine the anticancerous efficacy of Ayurvedic preparation made of Semecarpus anacardium (SA) nuts. Five groups of rats were used for the study. Group I served as water control. Hepatocellular carcinoma (HCC) was induced in groups II, III and IV animals using N-nitrosodiethylamine as inducing agent followed by phenobarbitone as promoter for 13 weeks. Group-II animals were kept untreated as hepatocellular carcinoma control. Group-III animals were treated with Ayurvedic milk extract of Semecarpus anacardium nuts at dose mentioned in Ashtangahridaya, an authentic book of Ayurveda for 49 days and group-IV animals were treated with doxorubicin as reference drug at dose of 1mg/kg twice a week for 7 weeks. Group V animals were kept as drug (SA nut milk extract) control for studying the effect of nut milk extract on normal rats. After 154 days of experiment, all animals were subjected to screening for HCC by estimation of liver enzymes, HCC marker (alpha-2 macroglobulin) and histopathology. Both liver enzymes and HCC marker were increased in hepatocellular carcinoma control along with neoplastic changes in liver and were decreased in Semecarpus anacardium nut milk extract treated group. The Ayurvedic drug showed positive correlation with the action of doxorubicin. This study demonstrated the efficacy of Semecarpus anacardium nut milk extract for the treatment of hepatocellular carcinoma either alone or along with chemotherapy.

Anihypercholesterolemic effect of Semecarpus anacardium Linn nut milk extract in high-cholesterol-fed rats

The present study was carried to bring about the hypolipidemic effect of the drug Semecarpus anacardium Linn nut milk extract (SA) in hypercholesterolemia-induced rat model. Adult male Wistar rats were divided into four groups which included control rats, hypercholesterolemia-induced rats (high-cholesterol diet (4 %) for 30 days), hypercholesterolemic rats treated with the drug SA (200 mg/kg/b. wt oil), and the control rats treated with the drug SA (200 mg/kg/b. wt). Increased level of ROS and lipid peroxides were observed in hypercholesterolemic rats, whereas the levels of activities of antioxidant enzymes were found to be decreased in animals fed with a high-fat diet. Simultaneous administration of SA to these rats reverted back the changes to near-normal levels. Similarly, an increase in the expression of iNOS and LOX-1 were observed in high-fat-fed rats when compared to normal rats. Upon treatment with the drug SA, their expressions were brought back to near-normal levels. No adverse effects were observed in SA-alone treated group of rats, indicating its protective nature. The present study suggests that SA could play a protective role against hypercholesterolemia, thereby preventing coronary heart disease.