Content Profile Research Articles

A Functional Food Supplement Enriched with Vegetable Proteins and Probiotics: A Hyperproteic and Probiotic-Formulated Product

Functional foods enriched with probiotics can help maintain health and enhance mental and cognitive function. This research focused on developing and characterizing a high-protein dietary supplement containing a blend of plant proteins and probiotic cells (Lactobacillus reuteri LRE 02 ID 1774). An additional systematic review aimed to showcase the current state of the art of the research topic and complement the study’s findings. The supplement demonstrated high nutritional quality, particularly in protein content and amino acid profile, providing all essential amino acids and branched-chain amino acids (BCAAs). It also contains omega-3 fatty acids (150 mg100 g−1), omega-6 (1420 mg100 g−1), and omega-9 (1180 mg100 g−1, including 20 mg100 g−1 of cis-11-eicosenoic acid). Additionally, the supplement serves as a source of dietary fiber and probiotics (109 CFUg−1) and exhibits moderate antioxidant activity. It is considered innovative due to its hypoallergenic properties, low concentration of anti-nutritional factors, good digestibility, and the fact that it is gluten- and lactose-free. Furthermore, it contains Lactobacillus reuteri, a probiotic with potential immunomodulatory and neurocognitive benefits.

Improving adherence by investigating the stability of dabigatran outside of the manufacturer’s original packaging: a New Zealand perspective

ABSTRACT Background Dose administration aids (DAA) are widely used to improve adherence. In New Zealand (NZ) more pharmacies are utilizing automated filling robots to meet DAA demand. Pradaxa™ capsules containing dabigatran etexilate (DE) is problematic. It is moisture-sensitive, and Medsafe (NZ regulator), recommends keeping the capsule in its original packaging until administration. This prevents DE from repacking into DAA, reducing the effectiveness of the DAA. Overseas studies demonstrated stability of DE in DAA. However, the findings cannot be extrapolated to NZ environments. Research design and methods Pradaxa™ 110 mg capsules repackaged in DAA were stored in conditions mimicking real-life settings (room temperature, bedroom and fridge) for 16 weeks. At predetermined timepoints, the capsules were evaluated for drug content and dissolution profile. Results DE samples stored in NZ conditions for 16 weeks met the drug content requirement of 85 - 115% except for unit-dose sachet samples stored in fridge condition (79.7% ± 6.82). Samples demonstrated similarity in dissolution profile until 8 weeks with release rate decreased at 16 weeks under all storage conditions. Conclusion DE capsules repackaged in DAA demonstrated stability for up to 8 weeks in all NZ storage conditions, confirming the safety of repackaging DE into a DAA.

Functional fermented fruit juice production and characterization by using water kefir grains

Abstract In this study, production and characterization of probiotic beverages using water kefir grains with apple, orange, dragon and kiwifruit juices were aimed. The total phenolic and antioxidant capacity, phenolic profiles and physicochemical properties of the beverages were investigated to determine the impact of fermentation. The results showed that fermentation period significantly affects the lactic acid bacteria and yeast counts, organic acid content and phenolic profile of the produced beverages. The yeast, mesophilic lactic cocci and Lactobacillus count in beverages were changed within the range 5.59–8.57 log CFU/mL, 4.20–7.49 log CFU/mL and 4.36–7.37 log CFU/mL, respectively. The highest Lactobacillus spp. and mesophilic lactic cocci counts were determined in dragon juice (7.78 log CFU/mL) and kiwifruit juice (7.23 log CFU/mL) (48 h), respectively. Up to 21 phenolic compounds were identified in the juice samples. Chlorogenic acid and rutin were the major phenolic compounds detected in all fruit juices samples. Lactic acid level in all beverages increased during fermentation up to 9.03 g/L in fermented dragon juice. Furthermore, the ethyl alcohol concentration in beverages is within the regulatory limitations for non-alcoholic beverages. According to the finding, dragon, apple, orange and kiwifruit juices can be fermented with water kefir grains to produce non-dairy, functional, and probiotic beverages. Graphical Abstract

Feeding broilers with the addition of an Ilex paraguariensis coproduct affects zootechnical performance and meat quality responses.

During the harvest ofIlex paraguariensis, approximately 2-5 tons per hectare of thick stems are left on the soil surface. The outer portion of these stems, referred to as the coproduct, constitutes 30% of the total residue mass. Although this coproduct has been partially characterized in terms of its phytochemical profile, its technological applications remain unexplored. The objective of this research is to evaluate whether broilers fed with feed incorporating I. paraguariensis harvest prunings will exhibit improved zootechnical performance as well as enhanced biochemical and impacts on meat quality. One-day-old Cobb 500 broilers (n = 300) were raised for 42days in the broiler shed at the experimental farm in housed in 2.0 m2 pens with a 10cm layer of poultry litter and equipped with tubular feeders and nipple drinkers. They were arranged in a completely randomized design, comprising four treatments with five replicates of 15 birds each. The treatments consisted of the following diets: a basal diet (0%; the control), feed with 1% coproduct (1% treatment), feed with 2% coproduct (2% treatment), and feed with 3% coproduct (3% treatment). Broilers were assessed for zootechnical performance, intestinal morphometry, and serum biochemical properties. Additionally, meat quality was evaluated, including centesimal composition, chlorogenic acid content, antioxidant activity, metal concentration, and fatty acid profile. Chlorogenic acid was not detected in the meat of broiler chickens. The inclusion of the coproduct impacted both zootechnical performance and meat quality, with a linear effect proportional to the concentration of the additive used in the diet; that is, the worst performance was seen in chickens that consumed 3% of the co-product. It reduced feed consumption and weight gain, lowered cholesterol and triglyceride levels in broiler blood, but increased polyunsaturated fatty acids in the meat, one effect verified for the two largest inclusions (2 and 3% of the co-product). In the intestine, greater villus height and levels of reactive oxygen species were observed in the highest dose of the additive, a group of birds in which greater activity of the enzymes creatine kinase and pyruvate kinase was also observed. In general, none of the doses tested proved to be effective in enhancing productive performance; in addition, it did not increase the concentration of chlorogenic acid in the meat, which would be our hypothesis of having a nutraceutical food.

Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetable

Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional–physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (Brassica oleracea L. var. botrytis), broccoli (B. oleracea L. var. italica), and Brussels sprouts (B. oleracea L. var. gemmifera). The sample material was subjected to direct (“in the water”) and steam cooking. The dietary fiber content and the content of its fractions were determined using an enzymatic analysis method. The results of the research show that the cooking process had a significant influence on the content of dietary fiber fractions in cruciferous vegetables. The concentration of insoluble dietary fiber decreased, whereas the content of soluble dietary fiber increased. When considering the average influence of each process, both steam cooking and direct cooking had a similar impact on changes in the concentrations of dietary fiber fractions. It can therefore be concluded that, when considering dietary fiber content, both processes can be equally well chosen as a thermal treatment for cruciferous vegetables.

Dairy Wastewaters to Promote Mixotrophic Metabolism in Limnospira (Spirulina) platensis: Effect on Biomass Composition, Phycocyanin Content, and Fatty Acid Methyl Ester Profile

This study explores the mixotrophic cultivation of Limnospira platensis using dairy byproducts, specifically scotta whey (SW), buttermilk wastewater (BMW), and dairy wastewater (DWW), to promote biomass production and enhance the composition of bioactive compounds. By assessing various concentrations (1%, 2%, and 4% v v−1) of these byproducts in a modified growth medium, this study aims to evaluate their effect on L. platensis growth, phycocyanin (C-PC) content, and fatty acid methyl ester (FAME) profiles. The results show that the optimal biomass production was achieved with 2% scotta and dairy wastewater, reaching maximum concentrations of 3.30 g L−1 and 3.19 g L−1, respectively. Mixotrophic cultivation led to increased C-PC yields, especially in buttermilk and dairy wastewater treatments, highlighting the potential for producing valuable pigments. Additionally, the FAME profiles indicated minimal changes compared to the control, with oleic and γ-linolenic acids being dominant in mixotrophic conditions. These findings support the viability of utilizing dairy byproducts for sustainable L. platensis cultivation, contributing to a circular bioeconomy while producing bioactive compounds of nutritional and commercial interest.

Detection of moisture content profile of concrete using ground penetrating radar

Abstract Moisture content in concrete is essential, as it influences durability, strength, and cracking susceptibility, critical for structural longevity and safety. This paper aims to explore the potential of GPR in detecting the distribution of moisture content in concrete. By utilizing the approximate linear relationship between the dielectric constant and the moisture content of concrete, this study realizes the detection of concrete moisture content profile by GPR. The concrete moisture content profile is derived from radar echo data using full waveform inversion (FWI). The simulations show that different initial values converge to the true values with a maximum error of 0.33%, demonstrating the feasibility of the method. Experimental results demonstrate a strong correlation between GPR measurements and the gravimetric method, with an average error of 2.5%, affirming the accuracy of GPR in detecting moisture content profiles for engineering applications.

Effects of supplementation of macular pigment carotenoids on ocular health: a Raman spectroscopic study of human blood serum of glaucoma patients.

Carotenoids are known for their antioxidant and vision protection roles, with dietary supplements often promoted for eye health. An initial trial, the European Nutrition in Glaucoma Management (ENIGMA), assessed macular pigment optical density (MPOD) and other ocular parameters before and after supplementing glaucoma patients with macular pigment (MP) carotenoids. The trial confirmed significant improvements in clinical ocular health. Blood, containing all major dietary carotenoids, serves as an efficient medium for in vivo analysis of carotenoids. Raman spectroscopy, an effective analytical tool, was used to measure the impact of supplementation on serum carotenoid levels and their correlation with MPOD and other ocular responses. Serum samples from baseline and 18-month supplemented participants were analysed. An inverse relationship was found between the percentage change in Raman intensity over the supplementation period and baseline Raman serum measurements, indicating greater relative benefits for people with low MPOD/serum carotenoids pre-supplementation. Partial least squares regression (PLSR) was employed to analyse the spectra after pre-processing, and the loadings reflected the carotenoid content and structural profile. MPOD results correlated at all eccentricities, with a coefficient of determination (R2) of 0.62-0.92 and %Root mean squared error of <44%. Structural, functional, and perceptual parameters also showed good correlation with serum Raman measurements. The results support the ENIGMA trial conclusions, and suggest strategies for optimizing patient responses to supplementation based on baseline carotenoid levels. Additionally, Raman spectroscopy of serum carotenoids shows significant potential as a simple and reliable method for investigating macular pigment carotenoids and assessing patient health.

Environmental Metrics of World Cuisine Recipes' Plant-Based Substitutes: Greenhouse Gas Emissions, Water Footprint, and Land Use

Introduction/Objective: Evidence has shown that consuming plant-based foods instead of animal-based foods has positive effects on human and planet health. The current study aimed to compare animal-based recipes (ABRs) and plant-based recipes (PBRs) nutritionally and environmentally. Methods: Plant-based recipes (adapted from animal-based recipes) were obtained from the “Vegan Nutrition with Healthy and Delicious Recipes” book for inclusion in this study. Nutrient components, including energy content, energy density (ED), macro and micronutrient profiles, such as environmental metrics, which are greenhouse gas emissions (GHGE), water footprint (WF), and land use (LU), were calculated and compared between animal-based and plant-based recipes. Results: While dietary fiber and insoluble fiber were higher, protein, total fat, saturated fatty acids, monounsaturated fatty acids, vitamin B12, and zinc contents were lower in PBRs, compared to ABRs. With exceptions (magnolia, muffins, and vegan souffle), medians GHGS, WF, and LU of PBRs were lower than those of ABRs(). Plant-based hamburgers and meatballs, whose main ingredients were fresh vegetables, had the lowest environmental impact. Conclusion: It is well known that human diet and food choices are among the main components that contribute to environmental impact. Although the ecological footprints of foods and recipes are essential in the diet, their nutrient densities should not be overlooked. Enriching the nutritional values of the foods used in PBRs may improve their dietary values. In addition, it should also be forgotten that using high amounts of non-nutritious foods, such as sugar, in PBRs due to their low ecological impact is incorrect.

Total Fat and Fatty Acid Content in Meals Served by Independent Takeaway Outlets Participating in the Healthier Catering Commitment Initiative in London, UK.

Out-of-home meals are characterized by poor nutritional quality, and their intake has been linked to adverse health outcomes. Therefore, national and local government initiatives have been implemented in the UK to promote healthier out-of-home meals. However, there is limited evidence of their effectiveness. This study evaluated the fat content and fatty acid profile of takeaway meals from 'standard' and from Healthier Catering Commitment (HCC)-approved takeaway outlets. Meals from 14 'standard' and 13 'HCC-awarded' takeaways (74 meals and 26 side dishes) were analyzed for total fat and fatty acid composition. No statistically significant differences in total fat, saturated, and trans fatty acids per 100 g and per portion between HCC and standard meals were observed, except for donner kebabs. Over 70% of all meals contained more than the recommended 30% of daily fat intake from a single meal. Some meals could provide more than 50% of the recommended total fat and SFAs intake. Despite businesses participating in the healthier out-of-home meal initiative, there has not been a significant improvement in the nutritional quality of the meals they offer. Further research to develop effective approaches to support independent takeaway businesses in offering meals with improved nutritional quality is warranted.

Agronomic characteristics, mineral nutrient content, antioxidant capacity, biochemical composition, and fatty acid profile of Iranian pistachio (Pistacia vera L.) cultivars

BackgroundPistachio (Pistacia vera L.) nuts are among the most popular nuts. The pistachio cultivars are tolerant to both drought and salinity, which is why they are extensively grown in the arid, saline, and hot regions of the Middle East, Mediterranean countries, and the United States.ResultsThis study evaluated the agronomic and chemical characteristics of 10 pistachio cultivars (‘Abbasiali’, ‘AhmadAghaei’, ‘Akbari’, ‘Chrook’, ‘Fandoghi’, ‘KalehGhoochi’, ‘Momtaz’, ‘Rezaei’, ‘Sefied’, and ‘Shahpasand’). Total phenolic content, antioxidant capacity, fruit mineral elements, soluble protein content, kernel-oil content, and fatty-acid composition were determined in 60 fruits (20 fruits per replication). Leaf mineral elements were determined in 450 leaves (150 leaves per replication). Significant differences were observed (p < 0.05) among the cultivars, with the coefficient of variation (CV) ranging from 1.03 (unsaturated fatty acids) to 115.16% (early nut splitting). Flower buds varied from 4 (‘AhmadAghaei’) to 7 (‘Momtaz’), and fruit per bunch ranged from 11 (‘Abbasiali’) to 21 (‘Momtaz’). Hull percentage ranged from 36.8 (‘KalehGhoochi’) to 43.1% (‘Chrook’), and nut percentage ranged from 56.3 (‘Chrook’) to 62.4% (‘KalehGhoochi’). Iron content in leaves ranged from 267 (‘Chrook’) to 367 mg/kg (‘Rezaei’), while iron in fruits ranged from 65.72 (‘Fandoghi’) to 81.90 mg/kg (‘Sefied’). Total phenolic content varied from 99.9 (‘Rezaei’) to 184.30 mg/g (‘Fandoghi’), and antioxidant activity ranged from 39.14 (‘Shahpasand’) to 82.89% (‘Sefied’). Oil content ranged from 49.26 (‘Rezaei’) to 67.72% (‘AhmadAghaei’), with oleic acid between 48.4 (‘Rezaei’) and 55.55% (‘KalehGhoochi’). Leaf phosphorus positively correlated with split nut percentage (r = 0.669) and negatively with blank nut percentage (r = -0.734). Fruit potassium strongly correlated with total phenolics (r = 0.917) and oleic acid (r = 0.654). Multiple regression analysis showed that blank nut percentage was negatively correlated with leaf zinc (β = -0.77) and positively with antioxidants (β = 0.77). Early nut splitting showed a negative correlation with antioxidants (β = -0.72). The first three principal components (PC1 = 22.48%, PC2 = 18.15%, PC3 = 15.82%) explained 56.45% of the total variation. Heat map analysis using Ward clustering revealed cultivar groupings based on traits like nutrient content and fatty acid composition.ConclusionsThe findings obtained in this study allow producers to select the most suitable cultivars for obtaining more efficient and high-quality products. Additionally, choosing cultivars based on environmental factors and market demands contributes to the development of more effective production strategies. The ultimate goal is to provide insights that guide the selection of pistachio cultivars optimized for both agricultural sustainability and market-specific requirements.

Novel Fibre-Rich Breads Yield Improved Glucose Release Curves and Are Well Accepted by Children in Primary School Breakfast Clubs.

The average fibre consumption of 4-10-year-old children in the UK is 14.6 g per day, with only 14% of these children reaching the 20 g recommended by the SACN (UK Scientific Advisory Committee on Nutrition), and this 'fibre gap' may be most pronounced in communities with the lowest socioeconomic status. School breakfast clubs target children from disadvantaged communities, but their provision may favour lower-fibre foods, due to perceptions that children will reject higher-fibre foods. Our research programme aims to increase the fibre density, digestive-metabolic quality and acceptability of school breakfast provision. In Study 1, we examined the in vitro digestion of four novel bread products, to determine the relationship between fibre content and glucose release profile, and assess their suitability for sustaining school activity. In Study 2, we introduced the Prograins breads, alongside higher-fibre breakfast cereals and fresh fruit, to primary school breakfast clubs. The Prograins bread products yielded lower peaks and more sustained glucose release curves than the 'standard' white bread control. Many children liked and chose the intervention foods, and the average fibre content of children's breakfasts increased. We conclude from this study that nutritious, fibre-rich bread products can be acceptable to children and that higher-fibre breakfast provision is feasible, and we recommend larger-scale intervention and assessment to validate these real-world findings.

Formulation and Characterization of Intranasal Mucoadhesive Gel of Antiallergic Drug Loratadine for Improved Bioavailability

The present study aimed to formulate and characterize an intranasal mucoadhesive gel of loratadine to enhance its bioavailability. Loratadine, an antihistamine, is commonly used for the treatment of allergic conditions, but its low bioavailability due to extensive first-pass metabolism can limit its effectiveness. To address this issue, an in situ gel formulation was developed using Poloxamer 407 and Carbopol 934 as excipients. The gel's physicochemical properties, including pH, drug content, viscosity, gel strength, gelation temperature, and drug release profile, were evaluated. FT-IR analysis revealed no significant chemical interaction between the drug and excipients, confirming the stability of the formulation. The gel exhibited shear-thinning behavior and gelation temperatures suitable for nasal administration. In vitro drug release studies showed a sustained release profile, with higher Carbopol concentrations resulting in slower drug release. The mucoadhesion time increased with Carbopol 934 concentration, ensuring prolonged retention at the nasal site. Stability studies demonstrated that the formulations remained stable under standard storage conditions. The results suggest that the loratadine-loaded mucoadhesive gel has the potential to improve the bioavailability of loratadine through intranasal delivery, offering a promising alternative to conventional oral dosage forms. Keywords: Loratadine, Mucoadhesive Gel, Poloxamer 407, Carbopol 934, In Situ Gel, Bioavailability, Drug Release, Nasal Delivery, Stability, FT-IR

DEVELOPMENT AND EVALUATION OF CONTROLLED POROSITY OSMOTIC TABLETS OF CANDESARTAN CILEXETIL USING INCLUSION COMPLEX SYSTEM

Objective: This study aims to enhance the solubility of BCS Class-II drug candesartan cilexetil (CC) by forming inclusion complexation with hydroxypropyl β-cyclodextrin (CDs) and develop a controlled-release osmotic tablet for 24-h release. Methods: Solubility of Candesartan was enhanced using hydroxypropyl β-CDs at a molar ratio1:1 and analyzed for drug content and drug release profile. Fourier transform infrared interaction studies were conducted in drug complex and excipients. Core tablets were prepared with various ratios of osmogens (mannitol: Lactose monohydrate). Pre-compression studies were performed, and cellulose acetate solution containing sorbitol as pore-forming agent was used to coat the tablet cores, achieving 3% and 5% weight gain. The core tablets were subjected to post-compression tests assessing parameters such as thickness, weight variation, hardness, friability, and drug content, while the coated tablets underwent in vitro dissolution studies. Data obtained were subjected to drug release kinetics and formulation F6 was subjected to stability studies. Results: Characterization confirmed good flow properties, mechanical stability, and uniform drug content. Formulation F6 coated with cellulose acetate, showed 97.33% drug release at 24 h, following zero-order kinetics. Stability studies indicated that F6 remained stable for 3 months, with no notable changes in attributes such as appearance, drug content, and dissolution profile. Conclusion: This study successfully formulated a controlled drug delivery system for CC using controlled porosity osmotic delivery suggesting its potential for further development and clinical evaluation to enhance patient compliance and therapeutic efficacy.

Personalized Medicine Through Semisolid-Extrusion Based 3D Printing: Dual-Drug Loaded Gummies for Enhanced Patient Compliance

PurposeThe purpose of this research was to develop and characterize dual-drug Isoniazid-Pyridoxine gummies using Semisolid Extrusion (SSE) 3D printing technology, aimed at personalized dosing for a broad patient demographic, from pediatric to geriatric. This study leverages SSE 3D printing, an innovative approach in personalized medicine, to enable precise dose customization and improve patient adherence. By formulating dual drug-loaded gummies, the research addresses the challenges of pill burden and poor palatability associated with traditional tuberculosis regimens, ultimately enhancing the therapeutic experience and effectiveness for patients across various age groups.MethodsGummies were formulated using varying ratios of gelatin, carrageenan, and xylitol, and printed using the BIO X 3D printer. Rheological properties were evaluated to confirm printability, shear-thinning behavior, and viscosity recovery. In vitro drug release and stability were assessed under refrigerated (5 ± 3°C) and ambient (25 ± 2°C) storage conditions. FT-IR spectroscopy was used to examine drug-excipient interactions.ResultsThe optimized F3 formulation, containing 900 mg Isoniazid and 30 mg Pyridoxine, demonstrated successful printability and structural integrity. Over 80% of both drugs were released within 30 min. Rheological testing confirmed ideal shear-thinning and viscoelastic properties for extrusion-based printing. Suitable textural properties for pediatric patient compliance were observed. Stability studies showed that both drug content and release profiles remained consistent for 30 days under refrigerated storage.ConclusionsThis study determines the potential of SSE 3D printing in fabricating personalized Isoniazid-Pyridoxine-loaded gummies, offering a novel, patient-friendly dosage form for tuberculosis treatment. The optimized formulation exhibited excellent printability, stability, and rapid drug release, positioning 3D-printed gummies as a promising alternative to conventional oral dosage forms in enhancing patient adherence.Graphical abstract

Bioactive Compounds and Fatty Acid Composition of Oils Obtained by Different Extraction Methods from Caper (Capparis ovata Desf.) Seeds

In this study, the total phenol, total flavonoid content, antioxidant capacity, phenolic component and fatty acid profiles of caper seed oils extracted by solvent extraction, sonication extraction and cold press methods were revealed. Total phenol amounts of caper seed oils extracted by cold press, sonication and solvent systems were recorded as 0.10, 0.11 and 0.16 mg GAE/100 g, respectively. There was no statistically significant differences between the total phenol values of caper seed oils provided by sonication and cold press systems (p > 0.05). While the flavonoid amount of the oil extracted from caper seeds by solvent extraction system is determined as 358.9 mg CE/100 g, the total flavonoid amounts of caper seed oils extracted by sonication and cold pressing methods were established as 194.6 and 83.9 mgCE/100 g, respectively. The highest antioxidant capacity was established in the oil provided by solvent extraction (1.456%), followed by ultrasonic extraction (1.453%) and cold press oil (1.448%) in decreasing order. The dominant phenolic components of caper seed oils were quercetin, kaempferol, gallic acid, resveratrol and catechin. The fatty acid detected at the highest value in caper oils extracted by different extraction systems was linoleic acid (61.16-62.74%), followed by oleic, palmitic and stearic acids in decreasing order. Other fatty acids were recorded at low levels. As a result, it can be said that the caper oil extracted by solvent extraction is richer in quercetin and linoleic acid.

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control) and dried-plum seeds were assessed to be between 9.77 (control) and 41.66 mgGAE/100 g (900 w) to 6.90 (control) and 23.67 mg/100 g (900 W), respectively. Total phenol and flavonoid quantities of the plum seeds dried at 900 W were slightly higher than those of the plum seeds dried at 720 W. L* (brightness) values of plum seeds changed between 55.97 and 59.62. Roasting in the microwave oven at 720 W was decreased the L* values of samples, while L* value of sample roasted at 900 W was closed to control. Gallic and 3,4-dihydroxybenzoic acid values of plum kernel samples were assigned to be between 1.19 (720 W) and 2.01 mg/100 g (900 W) to 0.22 (control) and 7.09 mg/100 g (900 W), respectively. Also, catechin and rutin quantities of plum seeds were established between 0.20 (control) and 7.55 mg/100 g (900 W) to 1.42 (control) and 3.59 mg/100 g (900 W), respectively. In general, the amount of phenolic compounds of plum seeds dried at every two watts showed an increase (except quercetin) compared to the control. Only the amount of quercetin decreased partially in the dried samples. While oleic acid quantities of raw (control) and dried plum kernel oils are reported between 68.28% (720 W) and 71.60% (900 W), linoleic acid amounts of plum kernel oils were found between 20.77% (900 W) and 23.49% (720 W). The quantities of saturated fatty acids in plum kernel oils were found to be quite low compared to the content of unsaturated fatty acids.

Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles.

This study aimed to identify mRNA isoforms that were expressed differently in the muscle tissue of Nellore cattle based on their intramuscular fatty acid profile. Forty-eight young bulls were used to quantify beef fatty acids (FA) and perform RNA sequencing analysis. The young bulls were divided into three different groups based on quantifying FA using k-means analysis. The Grp1 clustered animals with significantly elevated levels of PUFA, ω6, ω3, linoleic acid, α-linolenic acid, and PUFA/SFA ratios, indicating a more favorable fatty acid profile. Animals in Group 3 demonstrated significantly higher levels of palmitic acid, stearic acid, myristic acid, and SFA, which are less favorable fatty acid profiles. Grp2 included bulls with intermediate levels of fatty acids, positioned between the profiles of Grp1 and Grp3. Differential expression (DE) analyses were performed to compare these three distinct groups through the contrasts: Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3. The DE analyses identified a total of 62, 26, and 30 transcripts for the contrasts Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3, respectively. In the comparison between the Grp1 and Grp2 groups, we identified three mRNA isoforms, C7-203, ADD1-204, and OXT-201, which are involved in glycogen and lipid metabolism. These mRNA isoforms regulate the key genes responsible for fatty acid synthesis, leading to a higher PUFA content profile. On the other hand, in the comparison between the Grp1 and Grp3 groups, the mRNA isoforms RBM3-202 and TRAG1-202 were identified and play a crucial role in muscle development, adipogenesis, and concentration of PUFA and MUFA, respectively. The downregulation of THRSP-201 and FABP4-201, isoforms identified in both, Grp1 vs. Grp2 and Grp2 vs. Grp3, contrasts may contribute to lower levels of MUFA and SFA and higher levels of PUFA. In addition, these mRNA isoforms were associated with lipogenesis, fatty acid transport, and inhibition of lipolysis. Our findings suggest that the identified mRNA isoforms could serve as promising candidates to help develop strategies to select animals of higher nutritional meat quality.

Compositional features, microbial quality, and sensory evaluation of milk and cheese obtained from Oases autochthonous Arbi goat

The purpose of this study was to assess the compositional features and microbiological quality of the milk produced by the autochthonous oasis goat in order to evaluate its suitability for cheesemaking. To attain this, two fresh cheeses with and without basil flavor were prepared and evaluated. One hundred milk samples were collected from multiparous lactating Arbi goats reared in the continental oasis region of Tunisia and processed into unflavored and basil-flavored cheese according to a traditional recipe. Milk samples were subjected to physical, chemical, and microbial analyses. The basic composition, mineral content, and bacterial profile of the cheeses were determined. In addition, the cheeses were subjected to organoleptic evaluation. The physical parameters of the analyzed milk were 6.54, 15.64, and 1030.89 for pH, acidity, and density, respectively. For the chemical properties of the milk, the results showed a respectable level of nutritional quality with a noteworthy content of dry matter, fat, protein, casein, and minerals, especially potassium, calcium, and phosphorous. With an average yield of 25%, the assessment of both cheeses illustrated good hygienic quality for all microflora examined, except total coliforms; a very noticeable organoleptic quality, as judged by all jury members; and satisfactory nutritional quality, with a significant protein and lipid level and a richness of mineral elements, particularly high levels of calcium and phosphorus. Basil-flavored cheese had the best aroma and taste, making it highly desirable to consumers. With the exception of coliforms and E. coli, the products bacteriological quality was acceptable and met legal requirements. The total absence of dangerous Salmonella and sulfite-reducing Clostridium strictly met the legal standards. The findings revealed the substantial chemical and nutritional value of milk and cheese made from local goats. However, additional studies are required to improve the microbial quality of the studied products.

The Analgesic Effect and Toxicity of Red and White Ginger on Mus Musculus with the Acetate Writhing Test

Based on data from the World Health Organization in 2020, the incidence of dysmenorrhea was 1,769,425 (90%) women who suffered from dysmenorrhea, with 10-16% suffering from severe dysmenorrhea. The problem of pain is very disruptive to activities, so prevention and treatment of pain must be a concern. Ginger is a natural ingredient that grows in South Kalimantan and is empirically used to treat pain. The study aimed to determine the analgesic effects and toxicity of red and white ginger from Banjarmasin and Banjar Regency. The nutrient content profile of the soil where the ginger grew was analyzed, and it was determined by nitrogen content, cation exchange capacity, and soil pH. The content of active compound groups was analyzed using specific reagents to determine the presence of active compounds. Determination of total phenolic levels using a colorimetric method using a UV-Vis spectrophotometer. The instant ginger formula was optimized with organoleptic test result parameters. Acute toxicity tests using male Wistar rats with observations for 14 days. Analgesic tests were conducted on Mus musculus using the acetic acid writhing test. The results showed that the highest nitrogen (1,34%), cation exchange capacity (29.22 me/100 g), and soil pH levels (6,89) were in the soil where the ginger samples from Banjar Regency grew. The chemical compound content in all gingers contained the same phenolics, flavonoids, tannins, saponins, and terpenoids. The levels of marker compounds in succession from Banjarmasin red ginger, Banjarmasin white ginger, Banjar Regency red ginger, and Banjar Regency white ginger were 7.43%, 6.26%, 8.52%, and 7.12%, respectively. The results of formula optimization showed that all gingers had a sweet and spicy taste, a distinctive odor, powder form, and a reddish-brown color in red ginger and pale yellow in white ginger. The toxicity test results showed that at doses of 300 mg/Kg BW and 2000 mg/Kg BW, there was no toxic effect on the administration of ginger extract. Analgesic activity showed that all gingers had an analgesic effect at a dose of 200 mg/Kg BW. The analgesic effects from the strongest to the lowest were red ginger from Banjar Regency, red ginger from Banjarmasin, white ginger from Banjar Regency, and white ginger from Banjarmasin. This study concludes that red ginger from Banjar Regency has the most potent analgesic activity and no toxicity for all ginger.