Pub Date : 2019-01-01DOI: 10.26502/JFSNR.2642-1100006
G. Meena, A. Dewan, Neelam Upadhyay, Ruchika Barapatre, Nitin Kumar, A. K. Singh, Rana Js
Pasta is a cereal based, ready to cook, staple food, known for its affordable price, easy cooking, preferable sensory appeal and better storage stability, but its popularity is now growing as a healthy food worldwide. It is generally made from durum wheat semolina. Pasta made from gluten containing cereals creates problem for celiac patients. Hence, current study was undertaken (i) to prepare gluten free pasta from optimized levels of brown rice, amaranth flour, flaxseed flour and whey protein concentrate (WPC-70) and, (ii) to compare sensorial quality of gluten free pasta vis-a-vis available market samples of pasta to avoid market failure using fuzzy logic soft computing tool. Sensory evaluation was performed by a trained panel of sixteen judges. ‘In general’ ranking of pasta samples and their quality attributes was determined in linguistic term as (in decreasing order): Sample 4 (very good)> Sample 2 (very good)>Sample 3 (good)>Sample 1 (satisfactory) and Texture (highly important)>Flavor (highly important)> Appearance (important)>Color (important), respectively. However, exact ranking of pasta samples was obtained on the basis of maximum similarity value through fuzzy logic as shown in descending order: Sample 4 ‘very good’> Sample 2 ‘very good’>Sample 1 ‘good’>Sample 3 ‘good’. Gluten free pasta meets consumer’s preference in terms of ‘good’ sensorial quality as revealed by fuzzy logic; contains higher dietary fibre, minerals and superior milk proteins than traditional pasta made from durum wheat. Therefore, it can be considered as a better and nutritional choice for celiac patients and general consumers.
{"title":"Fuzzy Analysis of Sensory Attributes of Gluten Free Pasta Prepared From Brown Rice, Amaranth, Flaxseed Flours and Whey Protein Concentrates","authors":"G. Meena, A. Dewan, Neelam Upadhyay, Ruchika Barapatre, Nitin Kumar, A. K. Singh, Rana Js","doi":"10.26502/JFSNR.2642-1100006","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-1100006","url":null,"abstract":"Pasta is a cereal based, ready to cook, staple food, known for its affordable price, easy cooking, preferable sensory appeal and better storage stability, but its popularity is now growing as a healthy food worldwide. It is generally made from durum wheat semolina. Pasta made from gluten containing cereals creates problem for celiac patients. Hence, current study was undertaken (i) to prepare gluten free pasta from optimized levels of brown rice, amaranth flour, flaxseed flour and whey protein concentrate (WPC-70) and, (ii) to compare sensorial quality of gluten free pasta vis-a-vis available market samples of pasta to avoid market failure using fuzzy logic soft computing tool. Sensory evaluation was performed by a trained panel of sixteen judges. ‘In general’ ranking of pasta samples and their quality attributes was determined in linguistic term as (in decreasing order): Sample 4 (very good)> Sample 2 (very good)>Sample 3 (good)>Sample 1 (satisfactory) and Texture (highly important)>Flavor (highly important)> Appearance (important)>Color (important), respectively. However, exact ranking of pasta samples was obtained on the basis of maximum similarity value through fuzzy logic as shown in descending order: Sample 4 ‘very good’> Sample 2 ‘very good’>Sample 1 ‘good’>Sample 3 ‘good’. Gluten free pasta meets consumer’s preference in terms of ‘good’ sensorial quality as revealed by fuzzy logic; contains higher dietary fibre, minerals and superior milk proteins than traditional pasta made from durum wheat. Therefore, it can be considered as a better and nutritional choice for celiac patients and general consumers.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85534063","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-1100008
R. Queiroga, M. L. Neta, R. Sandes, N. Narain, M. Galvão, M. Madruga, R. Costa
Goat milk is known to possess an off-flavor generally known as ‘goaty flavor’, which is not appreciated by consumers. Mostly the short-chain fatty acids are responsible for this undesirable sensory attribute. The objective of the present work was to identify the volatile compounds present in goat milk and to relate their impact on aroma characteristics. Volatile compounds from the milk were obtained by using a simultaneous distillation and extraction technique utilizing Likens and Nickerson’s apparatus. Two hundred milliliter of milk was used and extraction was carried out at 55°C for 120 min by using a mixture of pentane-ethyl ether (2:1) solvent. The extracts were concentrated and analyzed for the identification of volatile compounds using a system of high resolution gas chromatograph coupled with mass spectrometer. Better separation was achieved in a non-polar capillary column. A total of 91 volatile compounds were positively identified and these represented mostly the classes of compounds belonging to esters, aldehydes, alcohols, fatty acids, ketones and aromatics. The main compounds and their concentrations were hexanol (9481.92 µg/L), pentanoic acid (3040.08 µg/L), 2-pentanone (1651.03 µg/L), methyl 9-octadecenoate (1613.88 µg/L), methyl hexadecanoate (1060.61 µg/L) and 2-pentanol (1683.28 µg/L), while the compounds with their OAVs of 5 and higher that contribute in goat milk aroma were decanal (88), (E)-2-hexenal (72), hexanol (47), octanal (40), ethyl hexanoate (35), pentanal (34), nonanal (30), 2-pentanone (24), heptanal (23), methyl hexanoate (20), γ-dodecalactone (11), 2-heptanone (10), heptanol (9), ethyl octanoate (9), 2-pentadecanone (9), β-ionone (8), α-pinene (5), 2-methylthiophene (5), octadecanal (5).
{"title":"An Insight in Key Volatile Compounds in Goat Milk Based on their Odor Active Values","authors":"R. Queiroga, M. L. Neta, R. Sandes, N. Narain, M. Galvão, M. Madruga, R. Costa","doi":"10.26502/JFSNR.2642-1100008","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-1100008","url":null,"abstract":"Goat milk is known to possess an off-flavor generally known as ‘goaty flavor’, which is not appreciated by consumers. Mostly the short-chain fatty acids are responsible for this undesirable sensory attribute. The objective of the present work was to identify the volatile compounds present in goat milk and to relate their impact on aroma characteristics. Volatile compounds from the milk were obtained by using a simultaneous distillation and extraction technique utilizing Likens and Nickerson’s apparatus. Two hundred milliliter of milk was used and extraction was carried out at 55°C for 120 min by using a mixture of pentane-ethyl ether (2:1) solvent. The extracts were concentrated and analyzed for the identification of volatile compounds using a system of high resolution gas chromatograph coupled with mass spectrometer. Better separation was achieved in a non-polar capillary column. A total of 91 volatile compounds were positively identified and these represented mostly the classes of compounds belonging to esters, aldehydes, alcohols, fatty acids, ketones and aromatics. The main compounds and their concentrations were hexanol (9481.92 µg/L), pentanoic acid (3040.08 µg/L), 2-pentanone (1651.03 µg/L), methyl 9-octadecenoate (1613.88 µg/L), methyl hexadecanoate (1060.61 µg/L) and 2-pentanol (1683.28 µg/L), while the compounds with their OAVs of 5 and higher that contribute in goat milk aroma were decanal (88), (E)-2-hexenal (72), hexanol (47), octanal (40), ethyl hexanoate (35), pentanal (34), nonanal (30), 2-pentanone (24), heptanal (23), methyl hexanoate (20), γ-dodecalactone (11), 2-heptanone (10), heptanol (9), ethyl octanoate (9), 2-pentadecanone (9), β-ionone (8), α-pinene (5), 2-methylthiophene (5), octadecanal (5).","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"2021 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87205308","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-1100009
P. Giridhar
Khakhra is a crispy version of roti, it is usually a cracker that is handmade and roasted to provide crunchiness. It is also a healthy snack which is a common recipe in the Rajasthani and Gujarati cuisines. Khakhra when prepared by using finger millet as a major ingredient provides a much more nutrition in terms of protein, carbohydrates, minerals and dietary fibers in comparison with the traditional khakhra that is made of wheat flour. Since over consumption of wheat or its products are known for improper health condition such as celiac disorder may overcome by substituting it with ragi or finger millet which is rich in several minerals such as calcium and iron. Finally obtained product is kept for sensory evaluation by using nine point hedonic scale.
{"title":"Preparation and Sensory Evaluation of Finger Millet Khakhra","authors":"P. Giridhar","doi":"10.26502/JFSNR.2642-1100009","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-1100009","url":null,"abstract":"Khakhra is a crispy version of roti, it is usually a cracker that is handmade and roasted to provide crunchiness. It is also a healthy snack which is a common recipe in the Rajasthani and Gujarati cuisines. Khakhra when prepared by using finger millet as a major ingredient provides a much more nutrition in terms of protein, carbohydrates, minerals and dietary fibers in comparison with the traditional khakhra that is made of wheat flour. Since over consumption of wheat or its products are known for improper health condition such as celiac disorder may overcome by substituting it with ragi or finger millet which is rich in several minerals such as calcium and iron. Finally obtained product is kept for sensory evaluation by using nine point hedonic scale.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72964727","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-1100007
King Sm, O. So, K. Ej, K. Titus
Chlorogenic acid (CGA) one of tea biomolecules is a natural antioxidant that neutralizes free radicals in the body. It has also anti-obesity, anti-atherosclerotic and anti-cancer properties. Gallic acid exists in form of free acids and esters in plant material. This ubiquitous chemical is one of the many biologically active phenolic compounds of plant origin. Theanine a non-protein amino acid also called L-theanine is speculated to increase the levels of GABA, serotonin and dopamine. It has been used as a nutritional supplement in reducing stress, causing feelings of relaxation and improved mood. The aim of this study was to determine the variation of the levels of CGA, GA and theanine with processing technologies. Six tea cultivars TRFK 6/8, TRFK 11/4, TRFK 12/2, TRFK 31/8, TRFK 54/40 and TRFK 306/1 were selected for use in the study. Their leaf was processed to obtain CTC and orthodox tea products with green and black tea types being made. Profiling was done using High Performance Liquid Chromatography (Shimadzu Japan) equipped with photo-diode array detector (SPD-M20A). Graphical representation of the mean levels of Chlorogenic acid, Gallic acid and L-theanine contents was done using Microsoft® Excel, version 2010. Standard error of the mean was used to determine levels of significant differences. The result showed that TRFK 306/1 had the highest levels of CGA for both CTC and orthodox processing techniques while TRFK 12/2 had the lowest levels. In general, the levels were higher in black teas than in the green tea types. The levels of GA were in the range of 0.28-0.51% in green teas and 0.28-0.55% for the black tea types. At the cultivars level, black teas had significantly high levels of GA than the green teas. The theanine levels ranged at 0.97-1.87% for green teas and 0.79-1.47% for the black tea types.
{"title":"Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA","authors":"King Sm, O. So, K. Ej, K. Titus","doi":"10.26502/JFSNR.2642-1100007","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-1100007","url":null,"abstract":"Chlorogenic acid (CGA) one of tea biomolecules is a natural antioxidant that neutralizes free radicals in the body. It has also anti-obesity, anti-atherosclerotic and anti-cancer properties. Gallic acid exists in form of free acids and esters in plant material. This ubiquitous chemical is one of the many biologically active phenolic compounds of plant origin. Theanine a non-protein amino acid also called L-theanine is speculated to increase the levels of GABA, serotonin and dopamine. It has been used as a nutritional supplement in reducing stress, causing feelings of relaxation and improved mood. The aim of this study was to determine the variation of the levels of CGA, GA and theanine with processing technologies. Six tea cultivars TRFK 6/8, TRFK 11/4, TRFK 12/2, TRFK 31/8, TRFK 54/40 and TRFK 306/1 were selected for use in the study. Their leaf was processed to obtain CTC and orthodox tea products with green and black tea types being made. Profiling was done using High Performance Liquid Chromatography (Shimadzu Japan) equipped with photo-diode array detector (SPD-M20A). Graphical representation of the mean levels of Chlorogenic acid, Gallic acid and L-theanine contents was done using Microsoft® Excel, version 2010. Standard error of the mean was used to determine levels of significant differences. The result showed that TRFK 306/1 had the highest levels of CGA for both CTC and orthodox processing techniques while TRFK 12/2 had the lowest levels. In general, the levels were higher in black teas than in the green tea types. The levels of GA were in the range of 0.28-0.51% in green teas and 0.28-0.55% for the black tea types. At the cultivars level, black teas had significantly high levels of GA than the green teas. The theanine levels ranged at 0.97-1.87% for green teas and 0.79-1.47% for the black tea types.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72761441","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000021
Olorunnisola Olubukola Sinbad, A. Folorunsho, O. L. Olabisi, Oladipo Abimbola Ayoola, E. Temitope
Oxidative stress is a significant factor in the development of chronic diseases. An improved antioxidant potential in the body can reduce oxidative stress and prevent or improve disease conditions. Some food nutrients, especially vitamin C, E, and carotenoids are well-known antioxidants; however, other vitamins such as Vitamin K, Vitamin D, Niacin, Pyridoxine and Riboflavin that may have antioxidant potential are usually not put into consideration. This review entails studies that have investigated the antioxidant properties of other vitamins with the known antioxidants inclusive and their effect in reducing oxidative stress. The reviewed studies suggest that other vitamins possess antioxidant nature, and they can improve oxidative stress, ranging from lipid peroxidation, protein carbonylation, and reduction of advanced glycated end-products. Therefore, proper attention should be given to these neglected vitamins in research activities on oxidative stress, nutrition and the management of diseases related to oxidative stress.
{"title":"Vitamins as Antioxidants","authors":"Olorunnisola Olubukola Sinbad, A. Folorunsho, O. L. Olabisi, Oladipo Abimbola Ayoola, E. Temitope","doi":"10.26502/jfsnr.2642-11000021","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000021","url":null,"abstract":"Oxidative stress is a significant factor in the development of chronic diseases. An improved antioxidant potential in the body can reduce oxidative stress and prevent or improve disease conditions. Some food nutrients, especially vitamin C, E, and carotenoids are well-known antioxidants; however, other vitamins such as Vitamin K, Vitamin D, Niacin, Pyridoxine and Riboflavin that may have antioxidant potential are usually not put into consideration. This review entails studies that have investigated the antioxidant properties of other vitamins with the known antioxidants inclusive and their effect in reducing oxidative stress. The reviewed studies suggest that other vitamins possess antioxidant nature, and they can improve oxidative stress, ranging from lipid peroxidation, protein carbonylation, and reduction of advanced glycated end-products. Therefore, proper attention should be given to these neglected vitamins in research activities on oxidative stress, nutrition and the management of diseases related to oxidative stress.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81829954","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-11000014
Zainab Fatima and Avanti Rao
Millets have been neglected despite the nutritive value and therapeutic use. Foxtail millet is highly nutritious, non-glutinous and non-acid forming food. They are a rich source of protein, fiber and neutraceutical components. Hence, they are soothing and easy to digest. The aim of the present study was to incorporate foxtail millet into six different recipes namingly, laddu, peanut chutney, panjeri, kheer, cutlet and chakli. Among these chakli was excluded due to its less acceptability. Remaining five recipes laddu, panjeri, kheer, cutlet, peanut chutney were well accepted. The products were evaluated by numerical scoring by 38 semi-trained panelists to asses overall acceptability. While considering these products, the highest score for overall acceptability was 84.2 for variation 1 in case of laddu, then 83.4 for variation 1 in case of kheer, 83.4 for variation 2 in case of panjeri and 82.6 for variation 1 in case of peanut chutney. The most acceptable products, namely laddu, kheer, peanut chutney, panjeri were subjected to hedonic rating test with 51 semi-trained panelists. The result showed that in case of kheer, variation 2 was more acceptable with the score of (8.10 ± 0.92) followed by (7.96 ± 0.85) for variation 1. In case of laddu, variation 2 was more acceptable with the score of (8.75 ± 0.52) followed by (8.33 ± 0.65) for variation 1. In case of peanut chutney, variation 1 was more acceptable with the score of (8.10 ± 0.67) followed by (7.94 ± 0.95) for variation 2. In case of panjeri, variation 2 was more acceptable with the score of (8.37 ± 0.85) followed by (8.16 ± 0.83) for variation 1. Data was analyzed using ANOVA, which shows a significant difference between variation 1 and variation 2 of laddu and kheer at 1% and 5% level of significance and no significant difference was observed between variation 1 and variation 2 of peanut chutney and panjeri at 1% and 5% level of significance. Hence, from the present study it can be concluded that foxtail millet can easily be incorporated into various recipes without affecting the sensory and nutritional qualities.
{"title":"Development, Organoleptic Evaluation and Acceptability of Products Developed by Incorporating Foxtail Millet","authors":"Zainab Fatima and Avanti Rao","doi":"10.26502/JFSNR.2642-11000014","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000014","url":null,"abstract":"Millets have been neglected despite the nutritive value and therapeutic use. Foxtail millet is highly nutritious, non-glutinous and non-acid forming food. They are a rich source of protein, fiber and neutraceutical components. Hence, they are soothing and easy to digest. The aim of the present study was to incorporate foxtail millet into six different recipes namingly, laddu, peanut chutney, panjeri, kheer, cutlet and chakli. Among these chakli was excluded due to its less acceptability. Remaining five recipes laddu, panjeri, kheer, cutlet, peanut chutney were well accepted. The products were evaluated by numerical scoring by 38 semi-trained panelists to asses overall acceptability. While considering these products, the highest score for overall acceptability was 84.2 for variation 1 in case of laddu, then 83.4 for variation 1 in case of kheer, 83.4 for variation 2 in case of panjeri and 82.6 for variation 1 in case of peanut chutney. The most acceptable products, namely laddu, kheer, peanut chutney, panjeri were subjected to hedonic rating test with 51 semi-trained panelists. The result showed that in case of kheer, variation 2 was more acceptable with the score of (8.10 ± 0.92) followed by (7.96 ± 0.85) for variation 1. In case of laddu, variation 2 was more acceptable with the score of (8.75 ± 0.52) followed by (8.33 ± 0.65) for variation 1. In case of peanut chutney, variation 1 was more acceptable with the score of (8.10 ± 0.67) followed by (7.94 ± 0.95) for variation 2. In case of panjeri, variation 2 was more acceptable with the score of (8.37 ± 0.85) followed by (8.16 ± 0.83) for variation 1. Data was analyzed using ANOVA, which shows a significant difference between variation 1 and variation 2 of laddu and kheer at 1% and 5% level of significance and no significant difference was observed between variation 1 and variation 2 of peanut chutney and panjeri at 1% and 5% level of significance. Hence, from the present study it can be concluded that foxtail millet can easily be incorporated into various recipes without affecting the sensory and nutritional qualities.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87479576","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000020
Phoebe P Kaddumukasa, Samuel M Imathiu, Julius M Mathara,, Jesca L Nakavuma
{"title":"Bacterial Contamination of Selected Fruits, Fresh Juice Contact Surfaces and Processor’s Hands: Potential Risk for Consumers’ Health in Uganda","authors":"Phoebe P Kaddumukasa, Samuel M Imathiu, Julius M Mathara,, Jesca L Nakavuma","doi":"10.26502/jfsnr.2642-11000020","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000020","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"98 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83700461","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 : 2018-02-21DOI: 10.7287/PEERJ.PREPRINTS.89V6
Wenfa Ng
Lack of colour contrast hampers automated identification of colonies on agar, given that many microbial colonies are of the same colour as the background colour of most agar: beige colour. On the other hand, a colourless agar could increase the colour contrast between the agar background and microbial colonies. But, the challenge in preparing a colourless agar comes from the formation of coloured compounds when sugars and ammonium compounds are sterilized together in an autoclave. Hence, by separating glucose and ammonium compounds into different solutions for autoclave sterilization, a method was developed for preparing colourless agar that remained colourless even with 1 g/L of yeast extract supplementation. Specifically, three separate solutions were used in reconstituting the colourless agar at ~48c after individual sterilization. Solution A comprised glucose, MgSO4 and agar powder; Solution B contained NH4Cl, K2HPO4, KH2PO4, and NaCl; and Solution C was yeast extract solution for providing vitamins and trace elements needed by microorganisms unable to grow in minimal medium. Reconstituted colourless agar could be poured into agar plates using standard techniques and had a viscosity similar to many commercial agar. Composition of the colourless agar medium was [g/L]: D-Glucose, 2.0; NH4Cl, 0.5; K2HPO4, 0.5; KH2PO4, 0.1; NaCl, 0.5; MgSO4.7H2O, 1.0; Yeast extract, 1.0; Agar, 15.0. On observation against varied background images, the formulated colourless agar lacked the yellow tinge present in LB Lennox agar and had greater optical transparency. Good growth of common bacteria such as Escherichia coli DH5α (ATCC 53868), Bacillus subtilis NRS-762 (ATCC 8473) and Pseudomonas protegens Pf-5 (ATCC BAA-477) was observed in both liquid and solid versions of the formulated colourless agar medium. Specifically, colonies of E. coli DH5α, B. subtilis NRS762 and P. protegens Pf-5 exhibited similar morphology and characteristics compared to growth on LB Lennox agar. Use of the formulated agar medium in cultivating microbial flora present in deionized water recovered many types of colonies, which suggested that the medium was able to support a variety of microbial species. Collectively, by separately sterilizing sugars and ammonium compounds, a method was developed for preparing colourless agar which helped improve colour contrast for colony identification and counting. The formulated colourless agar could find use in various microbial ecology studies seeking to profile microbes from different environmental niches.
{"title":"Colourless Agar for Enhancing Colour Contrast between Microbial Colonies and Agar","authors":"Wenfa Ng","doi":"10.7287/PEERJ.PREPRINTS.89V6","DOIUrl":"https://doi.org/10.7287/PEERJ.PREPRINTS.89V6","url":null,"abstract":"Lack of colour contrast hampers automated identification of colonies on agar, given that many microbial colonies are of the same colour as the background colour of most agar: beige colour. On the other hand, a colourless agar could increase the colour contrast between the agar background and microbial colonies. But, the challenge in preparing a colourless agar comes from the formation of coloured compounds when sugars and ammonium compounds are sterilized together in an autoclave. Hence, by separating glucose and ammonium compounds into different solutions for autoclave sterilization, a method was developed for preparing colourless agar that remained colourless even with 1 g/L of yeast extract supplementation. Specifically, three separate solutions were used in reconstituting the colourless agar at ~48c after individual sterilization. Solution A comprised glucose, MgSO4 and agar powder; Solution B contained NH4Cl, K2HPO4, KH2PO4, and NaCl; and Solution C was yeast extract solution for providing vitamins and trace elements needed by microorganisms unable to grow in minimal medium. Reconstituted colourless agar could be poured into agar plates using standard techniques and had a viscosity similar to many commercial agar. Composition of the colourless agar medium was [g/L]: D-Glucose, 2.0; NH4Cl, 0.5; K2HPO4, 0.5; KH2PO4, 0.1; NaCl, 0.5; MgSO4.7H2O, 1.0; Yeast extract, 1.0; Agar, 15.0. On observation against varied background images, the formulated colourless agar lacked the yellow tinge present in LB Lennox agar and had greater optical transparency. Good growth of common bacteria such as Escherichia coli DH5α (ATCC 53868), Bacillus subtilis NRS-762 (ATCC 8473) and Pseudomonas protegens Pf-5 (ATCC BAA-477) was observed in both liquid and solid versions of the formulated colourless agar medium. Specifically, colonies of E. coli DH5α, B. subtilis NRS762 and P. protegens Pf-5 exhibited similar morphology and characteristics compared to growth on LB Lennox agar. Use of the formulated agar medium in cultivating microbial flora present in deionized water recovered many types of colonies, which suggested that the medium was able to support a variety of microbial species. Collectively, by separately sterilizing sugars and ammonium compounds, a method was developed for preparing colourless agar which helped improve colour contrast for colony identification and counting. The formulated colourless agar could find use in various microbial ecology studies seeking to profile microbes from different environmental niches.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89907609","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 : 2018-01-01DOI: 10.26502/jfsnr.2642-11000029
Omhashem EA Abdel-Gelil, Nagwa A Atwa, Abdel Raouf A Moustafa, Samira R Mansour
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Pub Date : 2018-01-01DOI: 10.26502/jfsnr.2642-11000030
I. M. Tangkas, A. Sulaeman, F. Anwar, A. Suprayogi, S. Estuningsih
Growth hormone (GH) deficiency during the growth phase will cause the disruption, especially in phases of infant, childhood, and puberty. Local beef bone marrow in Central Sulawesi of Indonesia contains fatty and amino acids, which needed for supporting the proliferation of somatotroph cells of fetal pituitary. This study aims to evaluate the potential of marrow-substituted feed during pregnancy against somatotroph-pituitary cell proliferation seen from the potential of the mice gland that produces the GH. The design of the research uses a complete randomized design (RAL) with a single factor. Fifty female rats and twenty male rats were adapted for two weeks after the estrus was mated in one cage. After the pregnancy, the mother rat was separated into another cage, and then it was intervened with the feed of bone marrow substitution that had been prepared. Then at thirty and sixty days of age, the offsprings were anesthetized with ketamine-xylazine, and the blood was taken from the heart. The GH serum was determined by the ELISA method. The results showed that there were significant differences in the concentration of GH rat-offspring from the mothers fed by the normal feed, IUGR feed, Donggala cattle’s bone marrow-substituted feed, and Bali cattle’s bone marrow-substituted feed, at thirty and sixty days of age (α<0.05). Conclusion: The local cattle’s marrow from the Donggala or Bali, which is substituted onto the feed then is intervened during the pregnancy can increase the growth hormone production of the offspring born at he age of thirty and sixty days.
{"title":"The Feed of Local Beef Bone Marrow Substitution during Pregnancy affects the Increase in Growth Hormone Offsprings Production of Thirty and Sixty Days Old Mice","authors":"I. M. Tangkas, A. Sulaeman, F. Anwar, A. Suprayogi, S. Estuningsih","doi":"10.26502/jfsnr.2642-11000030","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000030","url":null,"abstract":"Growth hormone (GH) deficiency during the growth phase will cause the disruption, especially in phases of infant, childhood, and puberty. Local beef bone marrow in Central Sulawesi of Indonesia contains fatty and amino acids, which needed for supporting the proliferation of somatotroph cells of fetal pituitary. This study aims to evaluate the potential of marrow-substituted feed during pregnancy against somatotroph-pituitary cell proliferation seen from the potential of the mice gland that produces the GH. The design of the research uses a complete randomized design (RAL) with a single factor. Fifty female rats and twenty male rats were adapted for two weeks after the estrus was mated in one cage. After the pregnancy, the mother rat was separated into another cage, and then it was intervened with the feed of bone marrow substitution that had been prepared. Then at thirty and sixty days of age, the offsprings were anesthetized with ketamine-xylazine, and the blood was taken from the heart. The GH serum was determined by the ELISA method. The results showed that there were significant differences in the concentration of GH rat-offspring from the mothers fed by the normal feed, IUGR feed, Donggala cattle’s bone marrow-substituted feed, and Bali cattle’s bone marrow-substituted feed, at thirty and sixty days of age (α<0.05). Conclusion: The local cattle’s marrow from the Donggala or Bali, which is substituted onto the feed then is intervened during the pregnancy can increase the growth hormone production of the offspring born at he age of thirty and sixty days.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81588226","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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