Pub Date : 2020-09-26DOI: 10.21608/jfds.2020.35599.1006
S. Nasser
{"title":"The effect of adding carob extract to yogurt","authors":"S. Nasser","doi":"10.21608/jfds.2020.35599.1006","DOIUrl":"https://doi.org/10.21608/jfds.2020.35599.1006","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85666117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-01DOI: 10.21608/jfds.2020.112883
Hoda El-zeini, M. El-Abd, K. Soryal, shaimaa gaber
Infant formula products are mostly produced using protein from cow milk; goat milk also has a good source of protein. Owing to variations in protein content between human, cow, and goat milks, infant formula was formulated to be as similar as possible to human milk. In this study, goat and cow milk infant formulas were prepared by adding α-lactalbumin and it was directly compared to commercial infant formula protein digestion using growing rats. The nutritional value of these formulated diets was evaluated by estimating their proximate composition, the protein efficiency ratio (PER), corrected protein efficiency ratio (CPER), net protein ratio (NPR). The composition of the formulated diets indicated that satisfied legal nutrient content regulation and are within the range of recommended standards. The PER, CPER and NPR of formulated diets did not significantly (P>0.05) different and much closed to those of control. It was observed no significant difference due to milk type in the quality of protein. The protein quality of the formulated goat and cow infant formula were well comparable with those of commercial infant formula, the common infant diet over the world.
{"title":"Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقییم جودة البروتین لترکیبة الاطفال المستخدم فیها لبن الماعز ولبن الابقار فی الفئران","authors":"Hoda El-zeini, M. El-Abd, K. Soryal, shaimaa gaber","doi":"10.21608/jfds.2020.112883","DOIUrl":"https://doi.org/10.21608/jfds.2020.112883","url":null,"abstract":"Infant formula products are mostly produced using protein from cow milk; goat milk also has a good source of protein. Owing to variations in protein content between human, cow, and goat milks, infant formula was formulated to be as similar as possible to human milk. In this study, goat and cow milk infant formulas were prepared by adding α-lactalbumin and it was directly compared to commercial infant formula protein digestion using growing rats. The nutritional value of these formulated diets was evaluated by estimating their proximate composition, the protein efficiency ratio (PER), corrected protein efficiency ratio (CPER), net protein ratio (NPR). The composition of the formulated diets indicated that satisfied legal nutrient content regulation and are within the range of recommended standards. The PER, CPER and NPR of formulated diets did not significantly (P>0.05) different and much closed to those of control. It was observed no significant difference due to milk type in the quality of protein. The protein quality of the formulated goat and cow infant formula were well comparable with those of commercial infant formula, the common infant diet over the world.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78784530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.21608/jfds.2020.106368
Rokaia R. Abdelsalam, Maha M. Bikheet, A. Zahran
Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P<0.01), tannins(r=0.673,P<0.01) and TF(r=0.727,P<0.01), as well as it had a negative significant correlation with NEB(r=-0.823,P<0.01) and yellow flavonoid(r=-0.829,P<0.01). The ‘b’ value was increment with increased percentage of fresh fruits and had a significant strong correlation with carotenoids(r=0.943,P<0.01), TP(r=0.871,P<0.01) and tannin(r=0.818,P<0.01). Ice soy milk produced with FK 15% as well as FP 10% could be used as a healthy acceptable frozen product especially people who suffer from lactose intolerance and food allergy syndromes.
{"title":"Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظیفیة ودرجه التقبل لمثلج لبن فول الصویا المدعم بالکیوى او الباباظ","authors":"Rokaia R. Abdelsalam, Maha M. Bikheet, A. Zahran","doi":"10.21608/jfds.2020.106368","DOIUrl":"https://doi.org/10.21608/jfds.2020.106368","url":null,"abstract":"Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P<0.01), tannins(r=0.673,P<0.01) and TF(r=0.727,P<0.01), as well as it had a negative significant correlation with NEB(r=-0.823,P<0.01) and yellow flavonoid(r=-0.829,P<0.01). The ‘b’ value was increment with increased percentage of fresh fruits and had a significant strong correlation with carotenoids(r=0.943,P<0.01), TP(r=0.871,P<0.01) and tannin(r=0.818,P<0.01). Ice soy milk produced with FK 15% as well as FP 10% could be used as a healthy acceptable frozen product especially people who suffer from lactose intolerance and food allergy syndromes.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77712267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.21608/jfds.2020.106386
Azza H. Z. El-deen, A. M. A. El-Rahim, F. E. El-Gazzar, Dina M. Ossman, Ghada Abd-Elmonsef Mahmoud
Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiut city. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 – 0.81) and (0.27-0.97) for titratable acidity, (3- 7.3), (3.0-4.7) and (1.00- 35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16- 0.31) and (2.34 – 9.56) for salt contents and ( 0.40 -1.05) , ( 0.70 – 0.89) and ( 2.5 – 7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105 - 5.25× 107), (4.9 ×105 - 7.25× 107) and ( 4.1 ×105 - 18.75× 107), molds & yeasts ( 1×102 - 45×102 ),( 1×102 - 40×102 )and ( 1×102- 17×102 ) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.
{"title":"Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقییم الجودة الکیمیائیة والمیکروبیولوجیة لبعض منتجات الألبان بمدینة أسیوط.","authors":"Azza H. Z. El-deen, A. M. A. El-Rahim, F. E. El-Gazzar, Dina M. Ossman, Ghada Abd-Elmonsef Mahmoud","doi":"10.21608/jfds.2020.106386","DOIUrl":"https://doi.org/10.21608/jfds.2020.106386","url":null,"abstract":"Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiut city. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 – 0.81) and (0.27-0.97) for titratable acidity, (3- 7.3), (3.0-4.7) and (1.00- 35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16- 0.31) and (2.34 – 9.56) for salt contents and ( 0.40 -1.05) , ( 0.70 – 0.89) and ( 2.5 – 7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105 - 5.25× 107), (4.9 ×105 - 7.25× 107) and ( 4.1 ×105 - 18.75× 107), molds & yeasts ( 1×102 - 45×102 ),( 1×102 - 40×102 )and ( 1×102- 17×102 ) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80854331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.21608/jfds.2020.106390
S. El-Aidie, H. Hatem, Amal M. Ewis, Amal M. M. El-Nimer
Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight ) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during storage ,( 5±1°C) . Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A%) were decreased, compared to control treatment. pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & B were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 106cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments,during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×102 cfu/ml. . The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .
{"title":"Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L","authors":"S. El-Aidie, H. Hatem, Amal M. Ewis, Amal M. M. El-Nimer","doi":"10.21608/jfds.2020.106390","DOIUrl":"https://doi.org/10.21608/jfds.2020.106390","url":null,"abstract":"Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight ) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during storage ,( 5±1°C) . Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A%) were decreased, compared to control treatment. pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & B were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 106cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments,during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×102 cfu/ml. . The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85353327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-01DOI: 10.21608/jfds.2019.64593
Solin Jawhar Mohammed Sdiq, Mohammad. W. M. Saeed
Three samples of partial purified Manna from three locations at Penjween in Sulaymaniyah governorate/ Iraq were prepared. Locations were Ahmadklwan (A), Bnawaswta (B), and Kanimang (K). HPLC has been used to determined type and rates of sugars within the Manna. Results showed that all samples A, B, and K contained a huge amount of fructose (22.3%, 21.9%, 22.6%) respectively. samples showed less glucose than fructose in their content which was (A 13.3, B 13.4, K 11.2%). Manna contained a considerable amount of sucrose and trehalose, for sucrose was 26.8%, in A, 26.9% in B, 26.0% in K. Likewise the rate of trehalose within sample A, B, and K was (36.8, 20.4, 24.2%) respectively. The existence of alcoholic sugars was very low, for instance, the quantity of sorbitol was (0.5%, 0.9%, 1.2%) for samples A, B, and K respectively, and for mannitol was 0.1% in all the samples. ICPE used to determine the rate of minerals, Calcium rate showed a significant difference among the Manna samples, which was A (25.200), B (11.000), K (16.450). As well as for iron (Fe) rate a mass variation was noticed through the samples (A 4600, B 3.785, and K 3.965). In general, magnesium (Mg) content was relatively high with the rate (4.410) in A, (3.005) in B, (3.365) in K. results confirmed that Manna no content chromium (Cr) and cadmium (Cd). Although, there was no lead (Pb) in B and K, but a very low amount appeared in A (8.55). Results are calculated in mg/kg.
从苏莱曼尼亚省/伊拉克Penjween三个地点制备了三个部分纯化的甘露样品。位置为Ahmadklwan (A)， Bnawaswta (B)和Kanimang (K)。HPLC用于测定甘薯中糖的类型和含量。结果表明，A、B、K样品中果糖含量均很高，分别为22.3%、21.9%、22.6%。样品中葡萄糖的含量低于果糖(A为13.3%，B为13.4%，K为11.2%)。甘露中含有大量的蔗糖和海藻糖，其中蔗糖含量为26.8%，a为26.9%，B为26.0%，K为26.0%，a、B、K样品中海藻糖含量分别为36.8%、20.4%、24.2%。酒精糖的含量很低，A、B、K样品中山梨醇的含量分别为(0.5%、0.9%、1.2%)，甘露醇的含量为0.1%。用ICPE法测定矿物质含量，不同甘纳样品的钙含量差异显著，分别为a(25.200)、B(11.000)、K(16.450)。对于铁(Fe)速率，通过样品(a 4600, B 3.785和K 3.965)可以注意到质量变化。总体而言，甘露中镁(Mg)含量较高，A含量为4.410,B含量为3.005,k含量为3.365，结果证实甘露中不含铬(Cr)和镉(Cd)。虽然B和K中没有铅(Pb)，但a中出现了很低的铅(8.55)。结果以mg/kg计算。
{"title":"Physicochemical Study for Manna (Gazo) Collected from Different Places of Sulaimani Governorate","authors":"Solin Jawhar Mohammed Sdiq, Mohammad. W. M. Saeed","doi":"10.21608/jfds.2019.64593","DOIUrl":"https://doi.org/10.21608/jfds.2019.64593","url":null,"abstract":"Three samples of partial purified Manna from three locations at Penjween in Sulaymaniyah governorate/ Iraq were prepared. Locations were Ahmadklwan (A), Bnawaswta (B), and Kanimang (K). HPLC has been used to determined type and rates of sugars within the Manna. Results showed that all samples A, B, and K contained a huge amount of fructose (22.3%, 21.9%, 22.6%) respectively. samples showed less glucose than fructose in their content which was (A 13.3, B 13.4, K 11.2%). Manna contained a considerable amount of sucrose and trehalose, for sucrose was 26.8%, in A, 26.9% in B, 26.0% in K. Likewise the rate of trehalose within sample A, B, and K was (36.8, 20.4, 24.2%) respectively. The existence of alcoholic sugars was very low, for instance, the quantity of sorbitol was (0.5%, 0.9%, 1.2%) for samples A, B, and K respectively, and for mannitol was 0.1% in all the samples. ICPE used to determine the rate of minerals, Calcium rate showed a significant difference among the Manna samples, which was A (25.200), B (11.000), K (16.450). As well as for iron (Fe) rate a mass variation was noticed through the samples (A 4600, B 3.785, and K 3.965). In general, magnesium (Mg) content was relatively high with the rate (4.410) in A, (3.005) in B, (3.365) in K. results confirmed that Manna no content chromium (Cr) and cadmium (Cd). Although, there was no lead (Pb) in B and K, but a very low amount appeared in A (8.55). Results are calculated in mg/kg.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89959757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-01DOI: 10.21608/jfds.2019.67856
S. Abdella, M. Refaey
Four enterococci isolated from raw milk samples grown on Enterococcus selective medium were identified on genus level by several conventional methods, and species levels using API 20 Strep. The incidence of virulence factors (antibiotics susceptibility, vancomycin resistance, haemolytic activity, production of gelatinase, aggregation substances, hydrophobicity and biofilm formation) were also examined for the isolated Enterococcus species. Results showed that the tested cultures grown on Enterococcus selective medium BEA showed similar behavior that all were able to grow at 10°C and 45°C, pH 9.6, NaCl 6.5%, tolerate growth in the presence of 40% bile and 0.04% sodium azide. They also survived 60°C/30 min. Four tested Enterococcus spp. Were found belonging to E. faecium, E. durans and E. faecalis, being one strain, two strains and one strain, respectively. E.faecium Rm1, E.durans Rm2 and E.durans Rm3 strains were found to be safe as they did not harbored any of tested virulence trait or multi antibiotic resistant. Results also showed that E.faecalis Rm4 was not safe as it harbored some of virulence factors and resisted multi antibiotics. Finally, E.faecium Rm1, E.durans Rm2 and E.durans Rm3 could be considered ideal strains, which could be used as adjunct or starter cultures as they were free from virulence determinants and sensitive to all antibiotic examined.
{"title":"Identification and Virulence Factors of Enterococcus Species Isolated from Raw Milk","authors":"S. Abdella, M. Refaey","doi":"10.21608/jfds.2019.67856","DOIUrl":"https://doi.org/10.21608/jfds.2019.67856","url":null,"abstract":"Four enterococci isolated from raw milk samples grown on Enterococcus selective medium were identified on genus level by several conventional methods, and species levels using API 20 Strep. The incidence of virulence factors (antibiotics susceptibility, vancomycin resistance, haemolytic activity, production of gelatinase, aggregation substances, hydrophobicity and biofilm formation) were also examined for the isolated Enterococcus species. Results showed that the tested cultures grown on Enterococcus selective medium BEA showed similar behavior that all were able to grow at 10°C and 45°C, pH 9.6, NaCl 6.5%, tolerate growth in the presence of 40% bile and 0.04% sodium azide. They also survived 60°C/30 min. Four tested Enterococcus spp. Were found belonging to E. faecium, E. durans and E. faecalis, being one strain, two strains and one strain, respectively. E.faecium Rm1, E.durans Rm2 and E.durans Rm3 strains were found to be safe as they did not harbored any of tested virulence trait or multi antibiotic resistant. Results also showed that E.faecalis Rm4 was not safe as it harbored some of virulence factors and resisted multi antibiotics. Finally, E.faecium Rm1, E.durans Rm2 and E.durans Rm3 could be considered ideal strains, which could be used as adjunct or starter cultures as they were free from virulence determinants and sensitive to all antibiotic examined.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83997937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-01DOI: 10.21608/jfds.2019.67853
M. A. Salem, A. Sorour, M. El-Bana, M. El-sayed
This investigation was conducted to study the effect of feeding on hemicellulose extracted from wheat bran (HC.Wb) and carboxymethyl cellulose produced from sugar beet pulp (CMC.Sbp) at levels 30, 60 and 90% for cellulose in hypercholesterolemic (Hyper-C ) rats. Results showed that, replacing hypercholesterolemic (Hyper-C) diet with HC.Wb and CMC.Sbp significantly reduced total cholesterol (T.C), total triglycerides (T.G), low density lipoproteins (LDL-C), very low density lipoproteins (v.LDL-C), while high density lipoproteins (HDL-C) increased .Furthermore, Hyper-C diet with (HC.Wb and CMC.Sbp at level of 90% for cellulose) replacement also recorded the best and closest of HDL-C to (control–ve).Also, ALT was Significantly increased hyper-C control group (G2). Concentration of enzyme (ALT) value in Hyper-C rats in group (G2) was 52.73 U/L, whilst group (G1) (control-ve) were 30.46 U/L. Feeding on Hyper-C diet replaced with HC.Wb at levels 30,60 and 90% (G3, G4 and G5) led to a more reduction in concentration value of (ALT) being 39.26, 36.88 and 35.73 U/L, respectively while feeding on a high cholesterol diet replaced with CMC.Sbp at levels 30,60 and 90% (G6, G7 and G8) led to a more reduction in concentration value of (ALT) were 37.50,35.38and 34.30 U/L, respectively comparing with Hyper-C control group (G2). Histopathological examination showed that feeding diets supplemented with HC.Wb and CMC.Sbp to hyper-C rats lowered the degree of liver lesions. So it can be suggested that, HC.Wb and CMC.Sbp have a clear effect in decreasing cholesterol concentration and may be beneficial for patients with liver and cholesterol diseases.
{"title":"Biological Evaluation of Hemicellulose and Carboxymethyl Cellulose in Hypercholesterolemic Rats","authors":"M. A. Salem, A. Sorour, M. El-Bana, M. El-sayed","doi":"10.21608/jfds.2019.67853","DOIUrl":"https://doi.org/10.21608/jfds.2019.67853","url":null,"abstract":"This investigation was conducted to study the effect of feeding on hemicellulose extracted from wheat bran (HC.Wb) and carboxymethyl cellulose produced from sugar beet pulp (CMC.Sbp) at levels 30, 60 and 90% for cellulose in hypercholesterolemic (Hyper-C ) rats. Results showed that, replacing hypercholesterolemic (Hyper-C) diet with HC.Wb and CMC.Sbp significantly reduced total cholesterol (T.C), total triglycerides (T.G), low density lipoproteins (LDL-C), very low density lipoproteins (v.LDL-C), while high density lipoproteins (HDL-C) increased .Furthermore, Hyper-C diet with (HC.Wb and CMC.Sbp at level of 90% for cellulose) replacement also recorded the best and closest of HDL-C to (control–ve).Also, ALT was Significantly increased hyper-C control group (G2). Concentration of enzyme (ALT) value in Hyper-C rats in group (G2) was 52.73 U/L, whilst group (G1) (control-ve) were 30.46 U/L. Feeding on Hyper-C diet replaced with HC.Wb at levels 30,60 and 90% (G3, G4 and G5) led to a more reduction in concentration value of (ALT) being 39.26, 36.88 and 35.73 U/L, respectively while feeding on a high cholesterol diet replaced with CMC.Sbp at levels 30,60 and 90% (G6, G7 and G8) led to a more reduction in concentration value of (ALT) were 37.50,35.38and 34.30 U/L, respectively comparing with Hyper-C control group (G2). Histopathological examination showed that feeding diets supplemented with HC.Wb and CMC.Sbp to hyper-C rats lowered the degree of liver lesions. So it can be suggested that, HC.Wb and CMC.Sbp have a clear effect in decreasing cholesterol concentration and may be beneficial for patients with liver and cholesterol diseases.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86977466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-01DOI: 10.21608/jfds.2019.64384
S. El-Shafei, A. Ibrahim, El-Sayed Mohamed Abdeen
The purpose of this research was to evaluate the effect of feeding lactating goats with flaxseed on the physicochemical, sensory properties, yield, texture and fatty acids profile of Domiati cheese. Goat's milk resulted from goat feed different flaxseed levels (0, 7 and 14%) were used in the preparation of goat's Domiati cheese which was stored at 4±1oC for 60 days. Results showed that supplementing flaxseed at level 7and 14% had significantly (P < 0.05) increased cheese protein, total solids and lactose, while no effect was observed on cheese fat. Cheese yield was significantly increased (P < 0.5) for cheese supplemented with 7 and 14%flaxseed than control cheese. Results also, showed in significant differences (P<0.05) on short(SCFA) and medium-chain fatty acids (MCFA) .While a significant increase of mono -unsaturated (MUFA) and poly-unsaturated fatty acids (PUFA) in cheese fat were observed. Moreover, concentrations of conjugated linoleic acid (CLA) isomers and linolenic acid (C18:3) in cheese fat were increased linearly (P < 0.05) with the increase of flaxseed level. The concentration of CLA and C18:3 in cheese with7 and 14 % flaxseed concentrates significant (P < 0.05) increased. It was concluded that feeding flaxseed to lactating goats improved fatty acids profile in cheese as well as cheese yield. The texture profile parameters were significant (P < 0.05) decreased. Sensory properties scores were increased during storage period. Generally, resultant goat's Domiati cheese supplemented with 7 and 14% flaxseed were considered highly acceptable and it has many health benefits than the control cheese.
{"title":"Effect of Nutrition on flaxseed Supplementation to Lactating Goats on Physiochemical and Nutritional Properties of Domiati Cheese in Halayeb, Shalateen and Abu Ramad Triangle of Egypt","authors":"S. El-Shafei, A. Ibrahim, El-Sayed Mohamed Abdeen","doi":"10.21608/jfds.2019.64384","DOIUrl":"https://doi.org/10.21608/jfds.2019.64384","url":null,"abstract":"The purpose of this research was to evaluate the effect of feeding lactating goats with flaxseed on the physicochemical, sensory properties, yield, texture and fatty acids profile of Domiati cheese. Goat's milk resulted from goat feed different flaxseed levels (0, 7 and 14%) were used in the preparation of goat's Domiati cheese which was stored at 4±1oC for 60 days. Results showed that supplementing flaxseed at level 7and 14% had significantly (P < 0.05) increased cheese protein, total solids and lactose, while no effect was observed on cheese fat. Cheese yield was significantly increased (P < 0.5) for cheese supplemented with 7 and 14%flaxseed than control cheese. Results also, showed in significant differences (P<0.05) on short(SCFA) and medium-chain fatty acids (MCFA) .While a significant increase of mono -unsaturated (MUFA) and poly-unsaturated fatty acids (PUFA) in cheese fat were observed. Moreover, concentrations of conjugated linoleic acid (CLA) isomers and linolenic acid (C18:3) in cheese fat were increased linearly (P < 0.05) with the increase of flaxseed level. The concentration of CLA and C18:3 in cheese with7 and 14 % flaxseed concentrates significant (P < 0.05) increased. It was concluded that feeding flaxseed to lactating goats improved fatty acids profile in cheese as well as cheese yield. The texture profile parameters were significant (P < 0.05) decreased. Sensory properties scores were increased during storage period. Generally, resultant goat's Domiati cheese supplemented with 7 and 14% flaxseed were considered highly acceptable and it has many health benefits than the control cheese.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77836825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-01DOI: 10.21608/jfds.2019.60768
G. Khiralla
Selenium nanoparticles have received wide attention due to their importance in nutrition compared to other forms of selenium used in food fortification. In the present study, chitosan-stabilized selenium nanoparticles (Ch-SeNPs) were prepared, characterized and evaluated for their hepatoprotective effect against acrylamide -induced hepatotoxicity in albino rats. According to TEM and Zetasizer analysis, the size of Ch-SeNPs produced in the present study were ranged from 18 to 55 nm with average of 22 nm. Acrylamide treatment led to elevation of the studied biochemical parameters of liver including total protein, albumin, globulin, alkaline phosphatase, aspartate aminotransferase and alanine aminotransferase. Intake of Ch-SeNPs either 15 days prior to or simultaneously with the treatment with acrylamide led to enhance the biochemical parameters to be near the normal range. Same trend was obtained when rats were fed on sodium selenite, but Ch-SeNPs were more closely related to control group (untreated). The histopathological structure examination of rat liver emphasized the obtained biochemical results.The obtained results confirmed that, the intake of Ch-SeNPs 15 days before treatment by acrylamide had significant (< 0.05) protective effect against liver injury compared to the intake of these nanoparticles along with acrylamide.
{"title":"Protective Effect of Selenium Nanoparticles against Acrylamide-Induced Hepatotoxicity in Albino Rats","authors":"G. Khiralla","doi":"10.21608/jfds.2019.60768","DOIUrl":"https://doi.org/10.21608/jfds.2019.60768","url":null,"abstract":"Selenium nanoparticles have received wide attention due to their importance in nutrition compared to other forms of selenium used in food fortification. In the present study, chitosan-stabilized selenium nanoparticles (Ch-SeNPs) were prepared, characterized and evaluated for their hepatoprotective effect against acrylamide -induced hepatotoxicity in albino rats. According to TEM and Zetasizer analysis, the size of Ch-SeNPs produced in the present study were ranged from 18 to 55 nm with average of 22 nm. Acrylamide treatment led to elevation of the studied biochemical parameters of liver including total protein, albumin, globulin, alkaline phosphatase, aspartate aminotransferase and alanine aminotransferase. Intake of Ch-SeNPs either 15 days prior to or simultaneously with the treatment with acrylamide led to enhance the biochemical parameters to be near the normal range. Same trend was obtained when rats were fed on sodium selenite, but Ch-SeNPs were more closely related to control group (untreated). The histopathological structure examination of rat liver emphasized the obtained biochemical results.The obtained results confirmed that, the intake of Ch-SeNPs 15 days before treatment by acrylamide had significant (< 0.05) protective effect against liver injury compared to the intake of these nanoparticles along with acrylamide.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75357147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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