Salt Levels Research Articles

Impact of exercise training and diet therapy on the physical fitness, quality of life, and immune response of people living with HIV/AIDS: a randomized controlled trial

BackgroundExercise and dietary nutrition are considered crucial in human immunodeficiency virus (HIV)/ acquired immunodeficiency syndrome (AIDS) treatment protocols and people living with HIV/AIDS (PLWHA) rehabilitation care. However, there is no well-studied research evaluating the effects of combined interventions on the fitness and immune systems of PLWHA. Therefore, this study aimed to analyze the effects of exercise and dietary intervention on physical fitness, quality of life and immune response in PLWHA.MethodsThis was an experimental study, with a sample of 25 male PLWHA divided into two groups: the intervention group (IG: 12 participants) and the control group (CG: 13 participants). All participants have not had any exercise habits and nutritional supplements in the past six months. The participants in the IG completed 45 min of exercise (60-80% HRmax) 4 times per week for 4 weeks. The exercise was in the form of brisk walking or running. They were also given a nutritional dietary supplement 3 times a day for 4 weeks. The 13 individuals in the CG continued their normal daily life (physical activity and diet). The following parameters were evaluated before and after the intervention: body composition, physical fitness, immune response, quality of life (QoL), stress, dietary behavior, dietary habits, exercise motivation, and physical self-efficacy.ResultsThe significant changes were observed in burnout of stress variables and physical efficiency index (PEI) of physical fitness in the IG (p =.023). Moreover, in the saliva samples, sal-T levels significantly increased only after the intervention in the IG (p =.012). Additionally, regarding the analysis of the interaction (group × time), there was a significant improvement in the reaction speed (p =.001) and grip strength (left: p =.002, right: p =.030) and a significant difference in physical satisfaction in QoL (p =.001), stress burnout (p =.043), self-confidence in physical efficacy (p =.045), external display (p =.008), and fulfillment (p =.047) in exercise motivation. Moreover, the significant effect of the intervention on emotional eating in dietary behavior was shown in the comparison of the IG before and after intervention (p =.001) and in the comparison of the IG group with the CG after the experiment (p =.013). However, there was no significant effect of time or interaction between the condition and time on body composition.ConclusionsIn conclusion, exercise training and diet therapy caused changes in physical fitness and Sal-T levels, which had positive effects on the health promotion of PLWHA.

Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

This study aimed to investigate the potential of different levels (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%, w/w) of konjac glucomannan (KGM) supplement in improving the gel quality and anti-freezing ability of salt-reduced tilapia surimi (1.25% NaCl, w/w). Directly reducing the salt addition level generated adverse effects on the water retention of gel, network structure, and texture compared to those of surimi added with normal salt level (2.5% NaCl). A proper KGM supplement (0.15%, w/w) effectively improved the low-salt surimi gel strength and whiteness, accompanied by less liquid loss. The microstructure results intuitively illustrated that excess addition of KGM was prone to absorbing sufficient water in the composite gel and hinder protein-protein cross-linking, rendering the continuous network looser. In terms of frozen storage, the salt-reduced surimi supplied with KGM shortened the time spent in forming the maximum ice crystals. The mechanical damage induced by ice crystals and the subsequent thawing loss of frozen surimi were thus alleviated. Supplement of KGM added to low-slat frozen surimi could enhance freezing-thawing stability by the modification of ice crystals, limited water migration, and inhibition of network destruction. The TBA and rheology results further indicated that KGM displayed anti-oxidation ability, and enhanced the salt-reduced surimi stability during frozen storage. Hence, an appropriate KGM supplement could be a feasible strategy to minimize the gel deterioration and improve the anti-freezing ability of low-salt surimi gel.

Lipid-Binding Regions within PKC-Related Serine/Threonine Protein Kinase N1 (PKN1) Required for Its Regulation.

PKC-related serine/threonine protein kinase N1 (PKN1) is a protease/lipid-activated protein kinase that acts downstream of the RhoA and Rac1 pathways. PKN1 comprises unique regulatory, hinge region, and PKC homologous catalytic domains. The regulatory domain harbors two homologous regions, i.e., HR1 and C2-like. HR1 consists of three heptad repeats (HR1a, HR1b, and HR1c), with PKN1-(HR1a) hosting an amphipathic high-affinity cardiolipin-binding site for phospholipid interactions. Cardiolipin and C18:1 oleic acid are the most potent lipid activators of PKN1. PKN1-(C2) contains a pseudosubstrate sequence overlapping that of C20:4 arachidonic acid. However, the cardiolipin-binding site(s) within PKN1-(C2) and the respective binding properties remain unclear. Herein, we reveal (i) that the primary PKN1-(C2) sequence contains conserved amphipathic cardiolipin-binding motif(s); (ii) that trimeric PKN1-(C2) predominantly adopts a β-stranded conformation; (iii) that two distinct types of cardiolipin (or phosphatidic acid) binding occur, with the hydrophobic component playing a key role at higher salt levels; (iv) the multiplicity of C18 fatty acid binding to PKN1-(C2); and (v) the relevance of our lipid-binding parameters for PKN1-(C2) in terms of kinetic parameters previously determined for the full-length PKN1 enzyme. Thus, our discoveries create opportunities to design specific mammalian cell inhibitors that disrupt the localization of membrane-associated PKN1 signaling molecules.

Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system

BackgroundThe popularity of ready-to-eat (RTE) foods has increased globally, especially among children, because they are readily available, convenient, tasty, and have attractive packaging designs. The number of packaged foods, drinks, and snacks has risen in the Indian market, and the presence of less-healthy packaged products is a significant cause of overweight and diseases related to diet. The Health Star Rating (HSR) System, initiated by the Australian and New Zealand governments, was designed to rank these packaged products based on fat, sugar, energy, salt, and other nutritional compositions. The study assessed the nutritional value of RTE snacks currently available in the Indian e-market using the HSR system.MethodsThis comparative study analyzed the nutritional values of RTE snacks from November 2022 to February 2023. The data were extracted from the Indian e-market, namely Amazon Fresh, Flipkart Grocery, and Big Basket, using specific keywords. The HSR system has been used to evaluate and compare the healthiness of RTE snacks, using a star rating scale of 0.5 stars = bad to 5 stars = excellent. The study assessed 294 RTE products, including chips, cocoa-based snacks, and baked snacks, with a price range of INR 50 and below.ResultsThe findings revealed that the mean HSR was low (1.46) stars [SD 0.63] out of (5) stars for the studied products, with significant concerns about high levels of energy, sugar, sodium, and saturated fat. Additionally, the study observed a limited utilization of fruits, vegetables, nuts, and legumes (FVNL) in the market products.ConclusionThe study highlights the unhealthiness of snack products available in the Indian e-market due to high levels of sugar, salt, and fat. These snacks also lack FVNL as nutritious ingredients. The data extracted can underscore public health concerns, highlight the importance of consumer awareness, and help snack manufacturers develop healthier snacks for society.

Identification of Gene-Allele System Conferring Alkali-Tolerance at Seedling Stage in Northeast China Soybean Germplasm.

Salinization of cultivated soils may result in either high salt levels or alkaline conditions, both of which stress crops and reduce performance. We sampled genotypes included in the Northeast China soybean germplasm population (NECSGP) to identify possible genes that affect tolerance to alkaline soil conditions. In this study, 361 soybean accessions collected in Northeast China were tested under 220 mM NaHCO3:Na2CO3 = 9:1 (pH = 9.8) to evaluate the alkali-tolerance (ATI) at the seedling stage in Mudanjiang, Heilongjiang, China. The restricted two-stage multi-locus model genome-wide association study (RTM-GWAS) with gene-allele sequences as markers (6503 GASMs) based on simplified genome resequencing (RAD-sequencing) was accomplished. From this analysis, 132 main effect candidate genes with 359 alleles and 35 Gene × Environment genes with 103 alleles were identified, explaining 90.93% and 2.80% of the seedling alkali-tolerance phenotypic variation, respectively. Genetic variability of ATI in NECSGP was observed primarily within subpopulations, especially in ecoregion B, from which 80% of ATI-tolerant accessions were screened out. The biological functions of 132 candidate genes were classified into eight functional categories (defense response, substance transport, regulation, metabolism-related, substance synthesis, biological process, plant development, and unknown function). From the ATI gene-allele system, six key genes-alleles were identified as starting points for further study on understanding the ATI gene network.

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing.

Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.

CONSUMER WILLINGNESS TO PAY FOR CHAIYA ORGANIC SALTED EGG IN SMART LABEL PACKAGING: THE CASE STUDY IN SURAT THANI PROVINCE

Purpose – This research studies the factors influencing willingness to pay and to evaluate the value of willingness to pay for Chaiya organic salted egg in smart label packaging among consumers in Surat Thani province. Research methodology – The Conjoint Analysis method was used to analyse attribute factors based on literature reviews and related research. Data were collected through interviews and questionnaires from a consumer group aged 15 years and up, totalling 250 individuals. Findings – The results revealed that the attribute of the product with the greatest impact on consumer satisfaction is the certification seal for organic authenticity. This attribute would lead to an increasing price of approximately 1.35 USD per box. If Chaiya organic salted egg have modern packaging with a color bar indicating the salt level and an organic certification seal, the price level of Chaiya organic salted egg was two times higher than general Chaiya organic salted egg. Consumers were willing to pay the highest price at 7.46 USD per box. Research limitations – Having an excessive number of attribute sets may lead to confusion for interviewees when assigning scores to each set of attributes. Practical implications – Conjoint Analysis is a tool suitable for measuring customer satisfaction towards various product attributes and developing new products to introduce into the market. Originality/Value – the attribute of the product with the greatest impact on consumer satisfaction is the certification seal for organic authenticity.

Effects of Salt Stress on Grain Quality and Starch Properties of High-Quality Rice Cultivars

In recent days, there has been a noticeable surge in demand for high-quality rice. However, the influences of salinity on the quality and starch properties of high-quality rice remain unclear. Three high-quality rice cultivars (Nanjing 9108, Nanjing 5055, and Nanjing 46) were studied to investigate the responses of grain quality to salt stress. There were three treatments, including a control zero salt level (0 g·kg−1, CK), and two salt levels of 0.1 g·kg−1 (0.1% salt stress, T1) and 0.2 g·kg−1 (0.2% salt stress, T2). The study involved the assessment of the appearance, milling, cooking, and eating qualities of rice. We also conducted an analysis of pasting properties, an evaluation of starch thermal properties, and an examination of the fine structure of amylopectin. The findings suggest that as the level of salt stress increases, the yield of rice gradually declines, which is primarily due to a significant reduction in the total spikelet number and the ratio of filled grains. Compared with CK treatment, the appearance and milling quality of rice were significantly improved within the T1 treatment. In addition, the protein concentration and amylose concentration were significantly decreased, the gel consistency was significantly increased, and the cooking and eating qualities were improved. In terms of starch properties, the peak viscosity, breakdown value, infrared ratio (1022/995), and short-chain-length amylopectin ratio increased significantly, while the setback value, pasting temperature, gelatinization enthalpy, relative crystallinity, and infrared ratio (1045/1022) decreased significantly. When comparing T2 with CK, the appearance quality and cooking and eating quality had deteriorated, and the milling quality was improved. The changes in the structural and physicochemical properties of starch were opposite to those in the comparison between the T1 treatment and the CK group. Accordingly, we propose that moderate salt stress has the potential to enhance rice quality, even though there may be a slight decrease in yield. This indicates that it is feasible to cultivate high-quality rice in saline–alkali beach areas.

Morpho-physiological Alteration of Mangifera indica L. in Response to Sea Water Induced Salt Stress

Salinity is one of the biggest challenges in the southern part of Bangladesh, which is affecting the coastal ecosystem adversely. A pot experiment was conducted to find out the morpho-physiological changes in mango (Mangifera indica L.) seedlings in response to sea water induced salt stress at the Agroforestry and Environment research field of Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU). The experiment was laid out in a Randomized Complete Block Design (RCBD) with five replications, where four treatments, viz 4, 8, 12 dS m-1 salinity level (prepared from sea water), and the tap water (control) were imposed. The results indicated that plant height of mango shortened with the higher level of salinity and the declining magnitude was 28.44% over control at maximum salinity level. Number of leaves per plant of mango were reduced by 27.51% at 12 dS m-1 salinity level compared to that tap water, and the size of mango leaf was also reduced for salinity. Both shoot and root biomass of mango seedlings were significantly reduced due to salinity. The Salt tolerance index in mango was 56.76 only at 12 dS m-1. In case of physiological parameters, the lowest relative water content (RWC) was found in 12 dS m-1, while water saturation deficit (WSD) and water uptake capacity (WUC) were found to be the lowest in control for this plant. Water saturation deficit and water uptake capacity were increased with the increment of salinity level. Total chlorophyll and carotenoid content of mango were decreased by 66.27% and 61.07%, respectively, at the highest salinity level. Proline content of mango increased by 73.07% at 12 dS m-1 salt level in comparison to that of seawater devoid control plants. Considering the overall results, it can be concluded that, although mango seedlings were significantly affected by high salinity (12 dS m-1), but can survive up to moderate salinity (8 dS m-1) at sapling stage.

Effect of salinity on growth and biochemical responses of brinjal varieties: implications for salt tolerance and antioxidant mechanisms

Salinity poses significant challenges to agricultural productivity, impacting crops’ growth, morphology and biochemical parameters. A pot experiment of three months was conducted between February to April 2023 in the Department of Botany, The Islamia University of Bahawalpur. Four brinjal (eggplant) varieties: ICS-BR-1351, HBR-313-D, HBR-314-E, and HBR-334-D were selected and assessed for the effects of salinity on various growth and biochemical attributes. The experiment was completely randomized in design with three replicates each. This study revealed that increased salinity significantly reduced the shoot length, root length, and leaf number across all varieties, with maximum adverse effects observed at a 300mM NaCl concentration. Among the tested varieties, ICS-BR-1351 demonstrated superior performance in most growth parameters, suggesting potential salt tolerance. Biochemically, salinity decreased chlorophyll content across all varieties, with the sharpest decline observed at the highest salt concentration. V4 (HBR-334-D) showed a 57% decrease in chlorophyll followed by V3 (HBR-314-E) at 56%, V2 (HBR-313-D) at 54%, and V1 (ICS-BR-1351) at 33% decrease at maximum salt levels as compared to control. Conversely, carotenoid content increased up to -42.11% in V3 followed by V2 at -81.48%, V4 at -94.11%, and − 233% in V1 at 300mM NaCl stress as compared to respective controls. V3 (HBR-314-E) has the maximum value for carotenoids while V1 has the lowest value for carotenoids as compared to the other three brinjal varieties. In addition to pigments, the study indicated a salinity-induced decrease in total proteins and total soluble sugar, whereas total amino acids and flavonoids increased. Total proteins showed a decrease in V2 (49.46%) followed by V3 (36.44%), V4 (53.42%), and V1 (53.79%) at maximum salt concentration as compared to plants treated with tap water only. Whereas, total soluble sugars showed a decrease of 52.07% in V3, 41.53% in V2, 19.49% in V1, and 18.99% in V4 at the highest salt level. While discussing total amino acid, plants showed a -9.64% increase in V1 as compared to V4 (-31.10%), V2 (-36.62%), and V3 (-22.61%) with high salt levels in comparison with controls. Plant flavonoid content increased in V3 (-15.61%), V2 (-19.03%), V4 (-18.27%) and V1 (-27.85%) at 300mM salt concentration. Notably, salinity elevated the content of anthocyanin, lycopene, malondialdehyde (MDA), and hydrogen peroxide (H2O2) across all varieties. Antioxidant enzymes like peroxidase, catalase, and superoxide dismutase also increased under salt stress, suggesting an adaptive response to combat oxidative damage. However, V3 (HBR-314-E) has shown an increase in anthocyanin at -80.00%, lycopene at -24.81%, MDA at -168.04%, hydrogen peroxide at -24.22%, POD at -10.71%, CAT as-36.63 and SOD as -99.14% at 300mM NaCl stress as compared to control and other varieties. The enhanced accumulation of antioxidants and other protective compounds suggests an adaptive mechanism in brinjal to combat salt-induced oxidative stress. The salt tolerance of different brinjal varieties was assessed by principal component analysis (PCA), and the order of salt tolerance was V1 (ICS-BR-1351) > V4 (HBR-334-D), > V2 (HBR-313-D) > V3 (HBR-314-E). Among the varieties studied, ICS-BR-1351 demonstrated resilience against saline conditions, potentially offering a promising candidate for saline-prone agricultural areas.

Humic acid supplementation improves salt tolerance in chili by modulating morpho-physio-biochemical variables

As agricultural challenges related to soil salinity continue to grow, incorporation of humic acid into cultivation practices could contribute significantly to global food security and sustainable agriculture. This study assessed the effects of different doses of soil applied humic acid (0, 50, 100, and 200 mg/kg w/w soil) on the growth, photosynthetic pigments, and antioxidant potential of chili grown under varying concentrations of salt (0, 50 and 100 mM of NaCl). The results showed that a linear decrease was noticed in the growth, biomass, and photosynthetic pigment attributes of the chili plants by increasing salt level. More reduction was noticed at the higher levels of salt stress as compared to the control, primarily due to lowering of total chlorophyll concentrations and increased sodium accumulation in leaves. Dry biomass significantly increased with humic acid treatments, regardless of the stress level. The reduced enzymatic activities associated with ROS detoxification underscored the pivotal role of humic acid in maintaining redox homeostasis. Optimal use of humic acid (200 mg/kg) showed promising results in comparison with the rest of the treatments in minimizing Na+ uptake in the chili plants. This study demonstrates that the application of humic acid activates physio-biochemical defense responses against salt stress in chili plants and provides a significant pavement for the cultivation of chili in soils containing moderate levels of salt.

Counselling and training on making processed pudding and juice from Siamese pumpkin to reduce high blood pressure

Hypertension is a major risk factor for death. People with hypertension continue to increase from year to year in various ages caused by various factors that affect the incidence of hypertension due to lifestyle and low potassium intake. The potassium content in chayote is known to have a diuretic effect so that it can reduce salt levels in the blood through urinary excretion. If left untreated it can affect all organ systems and can arise other diseases such as atherosclerotic cardiovascular disease, heart failure, stroke, and kidney failure. The type of service used is descriptive approach service that aims to educate and train the community on how to process and the benefits of chayote to reduce high blood pressure. The entire service population is people living in Halahalaya Hamlet, Kanreapia Village, Tombolo Pao District, Gowa Regency, totaling 30 respondents. The methods carried out in this program are counselling and demonstration. From the results of data analysis, it is known that there was an increase in knowledge before counselling was given and after counselling was given with an average value of 49.33 before counselling, then increased to 64.67 after counselling. The community needs to utilize existing assets such as the processing of chayote as a traditional medicine that can reduce hypertension.

Germination responses of the invasive hedge cactus (Cereus uruguayanus) to environmental factors

AbstractHedge cactus (Cereus uruguayanus R. Kiesling; syn.: Cereus hildmannianus K. Schum.) is a columnar cactus that was introduced to Australia as an ornamental plant and has since become invasive in subhumid regions of Queensland and New South Wales. Compared with its congener, queen of the night (Cereus jamacaru DC.), which is currently invasive in both eastern and southern Africa, information on seed biology of C. uruguayanus is lacking. Experiments were conducted to study the effects of alternating day/night temperature, salt stress, water stress, and burial depth on germination and seedling emergence of four seed accessions of C. uruguayanus. Seeds were also subjected to a controlled aging test (CAT) to obtain an estimate of potential persistence under field conditions. The optimum temperature regime for germination of all accessions was 30/20 C. Germination decreased with an increase in sodium chloride (NaCl) concentration, but germination of all accessions (range 26% to 81%) occurred at 160 mM NaCl, indicating very high salt tolerance. Seed germination gradually decreased with an increase in water stress, but germination in all accessions (range 19% to 47%) occurred at −0.8 MPa. Seed viability and dormancy status were unaffected by exposure to salt level (320 mM NaCl) and water (−1.6 MPa) stress under which germination did not occur. Germination responses to all three factors were generally similar to those documented for C. jamacaru. The emergence of C. uruguayanus decreased with an increase in seed burial depth. The highest emergence (43%) was recorded for surface-sown seeds, and emergence was reduced to 0 at a burial depth of 2 cm. CAT results for two seed accessions indicated that seeds of C. uruguayanus are likely to demonstrate extended (>3 yr) persistence under field conditions, a prediction that is supported by evidence that germination of its small (2-mm) seeds is markedly reduced by burial.

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations.

This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.

Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper

Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p &lt; 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.

Climate-Adapted Circular Poultry Production: Salt-Treated Wild Yam Tubers as Sustainable Supplementary Feed Ingredients Via Osmosis-Based Detoxification

Wild yams have tremendous potential as nutritious food and feed sources. However, anti-nutritional factors like oxalates and phenolics limit their utilization. This study evaluated salt-assisted osmosis for detoxification and nutritional improvement of wild yam tubers and assessed their application as a feed ingredient for native chickens. Wild yam tubers were treated with 10%, 20%, and 30% salt solutions to induce osmosis-based leaching of water-soluble toxins. Proximate analyses confirmed nutrient retention post-treatment. Four isonitrogenous experimental chicken feeds were formulated with varying proportions of standard commercial diet and salt-treated wild yam meal. Ninety-six 5-week-old native chicks were randomly allocated to the diets for 8 weeks to assess growth performance, intake, meat quality, and physiological parameters. Toxin levels decreased up to 50% with a 30% salt solution while beneficial nutrients were preserved. The inclusion of treated yam meal did not adversely affect growth rate, though higher salt levels reduced feed palatability. Carcass traits remained unaffected although minor organ weight and serum biomarker changes indicated physiological stress. Salt-assisted osmosis the demonstrates potential for efficient detoxification to promote better utilization of under-explored nutritious crops like wild yam as sustainable, alternative feed sources without compromising nutritional adequacy. Further optimization to prevent anti-nutrient reaccumulation and physiological imbalance is recommended before scalability for food/feed security.

Influence of salt and temperature in the growth of pathogenic free-living amoebae.

Free-living amoebae are an extensive group of protistans that can be found in a wide variety of environments. Among them, the Acanthamoeba genus and Naegleria fowleri stand out as two of the most pathogenic amoebae and with a higher number of reported cases. N. fowleri is mainly found in warm freshwater water bodies whereas amoebae of the Acanthamoeba genus are broadly distributed through natural and anthropogenic environments. In this regard, the management and the control of the amoebic populations in swimming pools has become a major public health challenge for institutions. The aim of this work was to evaluate the growth pattern of trophozoites of A. griffini and N. fowleri at different temperatures and salt concentrations. Our results showed that A. griffini resisted a higher concentration of salt than N. fowleri. Moreover, no trophozoites could withstand the salt levels of the sea in in vitro conditions. This work supports the contention that salinity could represent an important and useful tool for the control of the most pathogenic amoebic populations in recreational water bodies.

Transcriptomics-based identification of transcription factors in the halophyte Apocynum venetum L.

ABSTRACT The medicinal halophyte plant Apocynum venetum L. can tolerate high salt levels in the soil, which significantly affects its growth and development. To study the molecular mechanisms underlying its environmental adaptations, omics tools were employed. Apocynum venetum L. plants were subjected to varying levels of salt stress. The corresponding RNA of Apocyni Veneti Folium (AVF), the leaf of Apocynum venetum L., was sequenced using a de novo approach. Functional annotation and expression analysis were utilised to identify differentially expressed transcription factors (TFs). The classification of these TFs was further divided into different families, including AP2/ERF, bHLH, WRKY, and HSF. Under conditions of modest saline stress, the majority of TF genes exhibited a predilection for up-regulation, particularly bHLHs, which were discovered to be consistent with the build-up of flavonoid glycosides. In conjunction with previous proteomics and metabolomics findings, we have discovered that the gene bHLH35 is a potential candidate. This gene has shown changes at both the transcript and protein levels, indicating that it may play a crucial role in the biosynthesis of flavonoids under salt-induced environments. These findings provide invaluable information on the identification of key genes involved in elucidating flavonoid biosynthesis mechanisms and serve as a basis for the improvement of the halophyte AVF’s quality.

Effect of Different Salinity Levels on Morphological and Yield-Related Traits of Tomato (Solanum lycopersicum L.)

Salinity stress arises from the accumulation of elevated salt levels in the soil, leading to the hindrance of plant growth and eventual crop loss. Compounds that induce stress tolerance exhibit a remarkable capacity to enhance growth and mitigate the impacts of salinity stress, all while maintaining a positive environmental impact by regulating plant activities. to investigate how varying levels of salinity in the irrigation water impact the morphological characteristics and yield of tomato plants. The experiment employed a complete randomized design with one plant per pot and three replicates per treatment, spanning from October 2021 to April 2022 and October 2022 to April 2023 at SVPUAT, Meerut. The objective was to investigate the impact of four NaCl levels (0, 50, 100, and 150 mM) on the Morphological traits of ten tomato cultivars (Arka Rakshak, Punjab Ratta, H-88-78-5, VRT-16-1, Pusa Ruby, Pant T-3, Arka Samrat, Kashi Aman, Kashi Anupam, Pusa Rohini) during the mature stage. Various genotypes displayed distinct reactions concerning plant growth, with a focus on factors such as plant height, the quantity of branches per plant, the number of flower trusses per plant, and the number of flowers per truss being examined. Parameters such as average fruit weight, fruit diameter, fruit length, and TSS were also measured. The findings revealed that increasing NaCl salinity adversely affected the morphological properties of all examined tomato plants compared to the control group (tap water). Salinity was found to decrease morpho and yield related parameters, except for TSS in tomato fruit. Nevertheless, there was a variation in the response to salt stress among the studied varieties. "Pusa Ruby" and "Pusa Rohini" demonstrated greater performance and stability under salinity stress, followed by Arka Rakshak and Kashi Aman, while Punjab Ratta, followed by Pant T-3, inferior performance under salinity. Water salinity significantly impacts the growth and production of crops, and the insights from this study can aid in the selection of better varieties in saline-affected areas. However, it is essential to further evaluate the potential of these genotypes under saline conditions and assess the variability in various biochemical parameters.

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.