Metabolism consists of closely coordinated series of enzyme-mediated chemical reactions that take place in the plant organism, resulting in the synthesis and use of a wide variety of molecules in the category of carbohydrates, amino acids, fatty acids, nucleotides and polymers derived from them (polysaccharides, proteins, lipids, DNA, RNA, etc.). All these processes are defined as primary metabolism and the respective compounds, which are essential for the survival of the plant, are described as primary metabolites. In addition to the primary metabolites, which play a role in maintaining the viability of the plant (proteins, carbohydrates and lipids), a number of compounds such as terpenes, steroids, anthocyanins, anthraquinones, phenols and polyphenols, which belong to the "secondary metabolism", are also synthesized. Secondary metabolites (SMs) are present only in certain species, often manifesting specificity of organ or tissue, can be identified only at a certain stage of growth and development within a species, or can be activated only during periods of stress caused by the attack. microorganisms or nutrient depletion. Their synthesis seems to have no direct significance for the synthesizing cell, but may be decisive for the development and functioning of the body as a whole. Their synthesis is not a vital part of the gene expression and developmental program, these metabolites are not simple catabolic products, have a diversified structure and can be frequently re-included in metabolic processes. The boundary between primary and secondary metabolism is uncertain, as many primary metabolism intermediates play similar roles in secondary metabolism. Some obscure amino acids are infallibly SMs, while sterols are essential structural compounds of many organisms and should therefore be considered primary metabolites.
{"title":"The biological role of primary and secondary plants metabolites","authors":"M. Butnariu, Nicolas-Sebastian Bocso","doi":"10.31579/2637-8914/094","DOIUrl":"https://doi.org/10.31579/2637-8914/094","url":null,"abstract":"Metabolism consists of closely coordinated series of enzyme-mediated chemical reactions that take place in the plant organism, resulting in the synthesis and use of a wide variety of molecules in the category of carbohydrates, amino acids, fatty acids, nucleotides and polymers derived from them (polysaccharides, proteins, lipids, DNA, RNA, etc.). All these processes are defined as primary metabolism and the respective compounds, which are essential for the survival of the plant, are described as primary metabolites. In addition to the primary metabolites, which play a role in maintaining the viability of the plant (proteins, carbohydrates and lipids), a number of compounds such as terpenes, steroids, anthocyanins, anthraquinones, phenols and polyphenols, which belong to the \"secondary metabolism\", are also synthesized. Secondary metabolites (SMs) are present only in certain species, often manifesting specificity of organ or tissue, can be identified only at a certain stage of growth and development within a species, or can be activated only during periods of stress caused by the attack. microorganisms or nutrient depletion. Their synthesis seems to have no direct significance for the synthesizing cell, but may be decisive for the development and functioning of the body as a whole. Their synthesis is not a vital part of the gene expression and developmental program, these metabolites are not simple catabolic products, have a diversified structure and can be frequently re-included in metabolic processes. The boundary between primary and secondary metabolism is uncertain, as many primary metabolism intermediates play similar roles in secondary metabolism. Some obscure amino acids are infallibly SMs, while sterols are essential structural compounds of many organisms and should therefore be considered primary metabolites.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81379207","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}
This study aimed to investigate the processing and some phsico-chemical properties of white cheese made from camel's milk using Capparis decidue fruits extract as a coagulant. The fruits extraction was prepared by weighting 20 grams of the crushed dry fruits that shacked with 100 ml distilled water before soaking in water for 24 hours (4°C). The camel milk was heated to 62ºC and then cooled for 5 minutes to 45ºC in an ice water. The extracted fruits of C. deciduas were added (3% and 5%). After cheese coagulant was formed, the cheeses were salted with NaCl salt (1% w/v) and stored for 5 weeks into small plastic cups in refrigerator (4°C). The chemical composition was conducted every week. Data were analyzed using statistic 8 programs using the LSD test. The cheese yield using 3% and 5% extract revealed 10.85% and 14.57%, respectively. The data showed significant (P<0.05) higher acidity (1.24% vs. 0.64%) in the cheese made using 5% fruits extract compared to that made using 3% fruits extract, respectively. Also, highly (P<0.001) significant pH (4.88 vs. 4.81) was found in the cheese made using 5% extract compared to 3% extract, while there was no- significant (P>0.05) variation in the protein and fat content. Also, lower total bacterial count was found for the cheese that was produced using 5% Capparise decidue compared to those made using 3%. This study showed that the fruits extract of Capparis decidue at 5% can be used as a coagulant for camel milk with good yield and acceptable shelf life (5 weeks). This is a promising result, which needs further research investigation for the possibility of the further uses and application Capparis decidue as a coagulant.
{"title":"Processing and Some Phsico-Chemical Properties of White Cheese Made From Camel Milk Using Capparis Decidua Fruits Extract As A Coagulant","authors":"Ibtisam E. M. El Zubeir, Hanaa I. J. Ishag","doi":"10.31579/2637-8914/096","DOIUrl":"https://doi.org/10.31579/2637-8914/096","url":null,"abstract":"This study aimed to investigate the processing and some phsico-chemical properties of white cheese made from camel's milk using Capparis decidue fruits extract as a coagulant. The fruits extraction was prepared by weighting 20 grams of the crushed dry fruits that shacked with 100 ml distilled water before soaking in water for 24 hours (4°C). The camel milk was heated to 62ºC and then cooled for 5 minutes to 45ºC in an ice water. The extracted fruits of C. deciduas were added (3% and 5%). After cheese coagulant was formed, the cheeses were salted with NaCl salt (1% w/v) and stored for 5 weeks into small plastic cups in refrigerator (4°C). The chemical composition was conducted every week. Data were analyzed using statistic 8 programs using the LSD test. The cheese yield using 3% and 5% extract revealed 10.85% and 14.57%, respectively. The data showed significant (P<0.05) higher acidity (1.24% vs. 0.64%) in the cheese made using 5% fruits extract compared to that made using 3% fruits extract, respectively. Also, highly (P<0.001) significant pH (4.88 vs. 4.81) was found in the cheese made using 5% extract compared to 3% extract, while there was no- significant (P>0.05) variation in the protein and fat content. Also, lower total bacterial count was found for the cheese that was produced using 5% Capparise decidue compared to those made using 3%. This study showed that the fruits extract of Capparis decidue at 5% can be used as a coagulant for camel milk with good yield and acceptable shelf life (5 weeks). This is a promising result, which needs further research investigation for the possibility of the further uses and application Capparis decidue as a coagulant.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79500885","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}
C. M. N, Kabuo, N.O, Okezie P.F, Chukwujekwu Chukwujekwu
This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.
{"title":"Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)","authors":"C. M. N, Kabuo, N.O, Okezie P.F, Chukwujekwu Chukwujekwu","doi":"10.31579/2637-8914/090","DOIUrl":"https://doi.org/10.31579/2637-8914/090","url":null,"abstract":"This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82244582","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}
F. El-Sabban, Fay Al-Dousari, Shaha T. Al-Otaibi, Dalal S. Ali, Farhia A. Mohammad
With advances in medicine and medical care, the life span of the elderly population is becoming longer and represents a considerable percentage of society. Therefore, nutrition, lifestyle, and general health of the elderly gained more attention in recent years. However, there have not been published reports on the nutrition and health of the elderly in Kuwait. Thus, this cross-sectional study aims to assess the nutrition and health status of a sample of the elderly in Kuwait. A simple questionnaire was designed and distributed among 149 Kuwaiti and non-Kuwaiti elderly of both genders at various locations. Obtained data were analyzed using the software Statistical Package for the Social Sciences (SPSS- V.19). Findings of this study showed that the range for age of participants was 60-85 years, 96% lived with family and consumed homemade meals, about 70% ate three meals/day, and 70% were overweight (41%) and obese (29%). Diabetes and hypertension were most prevalent among participants, and only 40% followed a dietary program for their health problems. Therefore, the overall nutritional status of the elderly in Kuwait seems adequate. We conclude that interest in the nutrition of the elderly should take individuality into account. In addition, the elderly who are diseased and socially disadvantaged should be given more care, whether from a general health or nutritional perspective. Additionally, we recommend that further large-scale studies ought to be carried out that would reveal various aspects of care for the elderly and help in drawing appropriate strategies in this regard.
{"title":"Status of Nutrition and Health of the Elderly in Kuwait - A Pilot Study","authors":"F. El-Sabban, Fay Al-Dousari, Shaha T. Al-Otaibi, Dalal S. Ali, Farhia A. Mohammad","doi":"10.31579/2637-8914/091","DOIUrl":"https://doi.org/10.31579/2637-8914/091","url":null,"abstract":"With advances in medicine and medical care, the life span of the elderly population is becoming longer and represents a considerable percentage of society. Therefore, nutrition, lifestyle, and general health of the elderly gained more attention in recent years. However, there have not been published reports on the nutrition and health of the elderly in Kuwait. Thus, this cross-sectional study aims to assess the nutrition and health status of a sample of the elderly in Kuwait. A simple questionnaire was designed and distributed among 149 Kuwaiti and non-Kuwaiti elderly of both genders at various locations. Obtained data were analyzed using the software Statistical Package for the Social Sciences (SPSS- V.19). Findings of this study showed that the range for age of participants was 60-85 years, 96% lived with family and consumed homemade meals, about 70% ate three meals/day, and 70% were overweight (41%) and obese (29%). Diabetes and hypertension were most prevalent among participants, and only 40% followed a dietary program for their health problems. Therefore, the overall nutritional status of the elderly in Kuwait seems adequate. We conclude that interest in the nutrition of the elderly should take individuality into account. In addition, the elderly who are diseased and socially disadvantaged should be given more care, whether from a general health or nutritional perspective. Additionally, we recommend that further large-scale studies ought to be carried out that would reveal various aspects of care for the elderly and help in drawing appropriate strategies in this regard.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87447499","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}
I. Elimam, Fathia, G.I. Godah, H. A. Salih, I. Bushara
The experiment was conducted in ELobied locality, Northern Kordofan state, to evaluate the effect of supplementation of residual sesame capsule on growth performances of grazing Desert kids. Thirty-seven (37) Sudanese desert kids were used in this experiment. Kids were divided to four groups as (B, C, D) supplemented and group (A) unsupplemented as control depends on natural grazing only. Supplemented kids were allocated to three feeding regimes in a complete random design. The results indicated that the supplementary rations that given to the experimental goats, had highly significant (p<0.01) effect on kid birth weight, heavier at birth than control group (1.99±0.12, 2.42±0.11 and 2.22±0.12kg for B, C and D groups respectively versus 1.85±0.13kg for control). The results reveled that supplementary ration had no significant effect on kid growth from after birth up to 8th weeks pre –kidding, but during 8-12th week did. Also ration that offered to kids significantly (p<0.01) effected body weight at weaning and daily gain. The heavier weaning weight for groups B, C and D were 9.14, 9.55 and 9.47 kg vs 8.46 kg for A group with lightest weaning weight. Results showed that the effect of supplementary feeding was exerted no significant effect on pre weaning mortality rate. Highest rates were scored by group B 22% whereby group A, C and D were scored 12%, 9 % and 11% respectively. It may be concluded that the supplementation of with residues of sesame capsule had showed an impact on birth, growth rate and weaning weight of Desert kids under traditional farming system.
{"title":"Evaluation Of Feeding Residual of Sesame Capsule on Growth Rate of Sudanese Desert Kids in North Kordofan State, Sudan","authors":"I. Elimam, Fathia, G.I. Godah, H. A. Salih, I. Bushara","doi":"10.31579/2637-8914/088","DOIUrl":"https://doi.org/10.31579/2637-8914/088","url":null,"abstract":"The experiment was conducted in ELobied locality, Northern Kordofan state, to evaluate the effect of supplementation of residual sesame capsule on growth performances of grazing Desert kids. Thirty-seven (37) Sudanese desert kids were used in this experiment. Kids were divided to four groups as (B, C, D) supplemented and group (A) unsupplemented as control depends on natural grazing only. Supplemented kids were allocated to three feeding regimes in a complete random design. The results indicated that the supplementary rations that given to the experimental goats, had highly significant (p<0.01) effect on kid birth weight, heavier at birth than control group (1.99±0.12, 2.42±0.11 and 2.22±0.12kg for B, C and D groups respectively versus 1.85±0.13kg for control). The results reveled that supplementary ration had no significant effect on kid growth from after birth up to 8th weeks pre –kidding, but during 8-12th week did. Also ration that offered to kids significantly (p<0.01) effected body weight at weaning and daily gain. The heavier weaning weight for groups B, C and D were 9.14, 9.55 and 9.47 kg vs 8.46 kg for A group with lightest weaning weight. Results showed that the effect of supplementary feeding was exerted no significant effect on pre weaning mortality rate. Highest rates were scored by group B 22% whereby group A, C and D were scored 12%, 9 % and 11% respectively. It may be concluded that the supplementation of with residues of sesame capsule had showed an impact on birth, growth rate and weaning weight of Desert kids under traditional farming system.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75194803","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}
Modern nutritional science is surprisingly young. Nevertheless, there are many researcher of sciences be participating of the development of nutritional science history. Less than 100 years ago, Nutrition research started from human clinical or animal clinics. That is, History of nutritional sciences began from lab experimenting and practicing thoughts. Hence, students learning history of nutrientnal sciences to empowers students
{"title":"Learning Nutrition from Nutrient Sciences of History","authors":"Ying Gao Balch","doi":"10.31579/2637-8914/086","DOIUrl":"https://doi.org/10.31579/2637-8914/086","url":null,"abstract":"Modern nutritional science is surprisingly young. Nevertheless, there are many researcher of sciences be participating of the development of nutritional science history. Less than 100 years ago, Nutrition research started from human clinical or animal clinics. That is, History of nutritional sciences began from lab experimenting and practicing thoughts. Hence, students learning history of nutrientnal sciences to empowers students","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87841979","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}
The unhealthy lifestyle can result in the development of chronic diseases, and the bad lifestyle affects the gastrointestinal tract, cardiovascular system or other organ systems. Chronic diseases have been encountered throughout the world. The healthy eating (70%), and exercise (30%) are the part of a proper lifestyle. The daily intake fiber is recommended as part of a healthy diet. Consuming a varied high-fiber diet means that one is getting ample of vegetables, fruits, legumes, and whole grains. Fibers are indigestible plant polysaccharides that can be water-soluble or water-insoluble. The oats and barley are good sources of water-soluble fiber whereas whole-meal grains and whole-meal breads are significant sources of water-insoluble fiber. Cereals, fruits, and vegetables are important sources of fibers. A high fiber diet contains about 40 grams of fiber and it can reduce the development of chronic diseases, such as tumors, intestinal complaints, metabolic disorders (high cholesterol level, diabetes, and obesity), and cardiovascular problems. In addition, fiber supplementation can be used as part of nutrition therapy. The manuscript focuses on the characteristics of a high fiber diet. It is hoped that our manuscript will contribute to the expansion of knowledge in the scientific society, and also provide advice to protect their health.
{"title":"Growing Significance of High Fiber Diet in the Prevention of Some Chronic Diseases","authors":"M. Pal","doi":"10.31579/2637-8914/082","DOIUrl":"https://doi.org/10.31579/2637-8914/082","url":null,"abstract":"The unhealthy lifestyle can result in the development of chronic diseases, and the bad lifestyle affects the gastrointestinal tract, cardiovascular system or other organ systems. Chronic diseases have been encountered throughout the world. The healthy eating (70%), and exercise (30%) are the part of a proper lifestyle. The daily intake fiber is recommended as part of a healthy diet. Consuming a varied high-fiber diet means that one is getting ample of vegetables, fruits, legumes, and whole grains. Fibers are indigestible plant polysaccharides that can be water-soluble or water-insoluble. The oats and barley are good sources of water-soluble fiber whereas whole-meal grains and whole-meal breads are significant sources of water-insoluble fiber. Cereals, fruits, and vegetables are important sources of fibers. A high fiber diet contains about 40 grams of fiber and it can reduce the development of chronic diseases, such as tumors, intestinal complaints, metabolic disorders (high cholesterol level, diabetes, and obesity), and cardiovascular problems. In addition, fiber supplementation can be used as part of nutrition therapy. The manuscript focuses on the characteristics of a high fiber diet. It is hoped that our manuscript will contribute to the expansion of knowledge in the scientific society, and also provide advice to protect their health.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85974274","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}
Background: Polyunsaturated fatty acids with 20 or 22 carbon atoms are precursors of eicosanoids and docosanoids, which are important regulatory molecules in cell physiology. In breast muscle of chickens, we recently reported that percentages of these precursors were positively associated. Subsequently, we observed that the concentration ranges of the fatty acids seemed to cause the positive associations, e.g. between %EPA (eicosapentaenoic acid, 20:5: n3) and %AA (arachidonic acid, 20:4 n6). Aim: To explain further correlations between relative amounts of eicosanoid and docosanoid precursors. Methods: Typically, the precursors had low numbers and low variability, as compared with the predominant fatty acids, such as oleic acid (18:1 c9). We first present considerations concerning associations in general between relative amounts of three positive scale variables, two of which (A, B) having narrow ranges relative to the third one (C). Next, we show results of computer experiments to test the reasoning. Results and Discussions: We made S = A + B + C, i.e. %A + %B + %C = 100. %A correlated positively with %B, whereas %A (%B) related negatively to %C. The particular ranges of A, B, and C seemed to explain these associations. We found that slope of %A (abscissa) vs. %B approached B/A. Furthermore, slope of %A (abscissa) vs. %C approached –(1 +B/A), and that of %B (abscissa) vs. %C was near –(1+ A/B). We also show equations of regression lines concerning associations between A (B, C) percentages of S, when ranges of A and B are narrow relative to C. Finally, we compare slope values obtained by the formulas, and by linear regression. Conclusions: We suggest that Intended Ranges of eicosanoid precursor fatty acids might have arisen through evolutionary selection, thereby causing Distribution Dependent Correlations, mathematically. Possibly, this selection could improve the balance between eicosanoids (docosanoids). Definitions and Abbreviations: Variability: the width or spread of a distribution, measured e.g. by the range and standard deviation. Distribution: graph showing the frequency distribution of a variable within a particular range. In this article, we also use distribution when referring to a particular range, a – b, on the scale. Uniform distribution: every value within the range is equally likely. In this article, we may write “Distributions of A, B, and C were a - b, c - d, and e - f, respectively”. OA = Oleic Acid (18:1 c9); LA = Linoleic Acid (18:2 n6); ALA = Alpha Linolenic Acid (18:3 n3); AA = Arachidonic Acid (20:4 n6); EPA = EicosaPentaenoic Acid (20:5 n3); DPA = DocosaPentaenoic Acid (22:5 n3); DHA = Docosa Hexaenoic Acid (22:6 n3); DGLA= Dihomo Gamma Linolenic Acid (20:3 n6); EDA = Eicosa Dienoic Acid (20:2 n6); ETA = Eicosa Trienoic acid (20:3 n3).
{"title":"Studies to Explain Further, Why Percentages of Eicosanoid Precursor Fatty Acids Associate Positively in Chicken Muscle","authors":"Arne T Høstmark","doi":"10.31579/2637-8914/093","DOIUrl":"https://doi.org/10.31579/2637-8914/093","url":null,"abstract":"Background: Polyunsaturated fatty acids with 20 or 22 carbon atoms are precursors of eicosanoids and docosanoids, which are important regulatory molecules in cell physiology. In breast muscle of chickens, we recently reported that percentages of these precursors were positively associated. Subsequently, we observed that the concentration ranges of the fatty acids seemed to cause the positive associations, e.g. between %EPA (eicosapentaenoic acid, 20:5: n3) and %AA (arachidonic acid, 20:4 n6). Aim: To explain further correlations between relative amounts of eicosanoid and docosanoid precursors. Methods: Typically, the precursors had low numbers and low variability, as compared with the predominant fatty acids, such as oleic acid (18:1 c9). We first present considerations concerning associations in general between relative amounts of three positive scale variables, two of which (A, B) having narrow ranges relative to the third one (C). Next, we show results of computer experiments to test the reasoning. Results and Discussions: We made S = A + B + C, i.e. %A + %B + %C = 100. %A correlated positively with %B, whereas %A (%B) related negatively to %C. The particular ranges of A, B, and C seemed to explain these associations. We found that slope of %A (abscissa) vs. %B approached B/A. Furthermore, slope of %A (abscissa) vs. %C approached –(1 +B/A), and that of %B (abscissa) vs. %C was near –(1+ A/B). We also show equations of regression lines concerning associations between A (B, C) percentages of S, when ranges of A and B are narrow relative to C. Finally, we compare slope values obtained by the formulas, and by linear regression. Conclusions: We suggest that Intended Ranges of eicosanoid precursor fatty acids might have arisen through evolutionary selection, thereby causing Distribution Dependent Correlations, mathematically. Possibly, this selection could improve the balance between eicosanoids (docosanoids). Definitions and Abbreviations: Variability: the width or spread of a distribution, measured e.g. by the range and standard deviation. Distribution: graph showing the frequency distribution of a variable within a particular range. In this article, we also use distribution when referring to a particular range, a – b, on the scale. Uniform distribution: every value within the range is equally likely. In this article, we may write “Distributions of A, B, and C were a - b, c - d, and e - f, respectively”. OA = Oleic Acid (18:1 c9); LA = Linoleic Acid (18:2 n6); ALA = Alpha Linolenic Acid (18:3 n3); AA = Arachidonic Acid (20:4 n6); EPA = EicosaPentaenoic Acid (20:5 n3); DPA = DocosaPentaenoic Acid (22:5 n3); DHA = Docosa Hexaenoic Acid (22:6 n3); DGLA= Dihomo Gamma Linolenic Acid (20:3 n6); EDA = Eicosa Dienoic Acid (20:2 n6); ETA = Eicosa Trienoic acid (20:3 n3).","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86250697","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}
To ensure optimal operation of the drip irrigation systems, should be evaluated periodically. This research was designed to evaluate the technical and hydraulic evaluation of subsurface drip irrigation system in sugarcane plant in research station sugarcane research and training institute of Khuzestan during 2016-2017 and 2017-2018 growing season. For this study, four laterals were selected in experimental field (primary, one third and the last lateral) and four sections were determined on each laterals of the first, one third, two thirds and the last section. Then the volume of effluent water was measured for three minatory at any point measurement and evaluation system parameters were calculated. Results of the evaluation of the droplets in the laboratory showed that the Cv, Cu and Eu coefficient were 15, 90 and 84 percent and the values of the power x and the k coefficient in the discharge-pressure equation were, respectively, -0.043 and 2.41, respectively. Mean Cu, Eu, Vqs and Uqs during two growing seasons average, respectively 89.2, 87.8, 10.3 and 89.7 percent, that based on these results, system performance is generally in the range of well-placed Also, by measuring pressure at different points of the system in the middle of the second crop season, the ASAE assessment indicators Containing: Vqs, Uqs,Vhs and Vpf were respectively, 9, 91, 25 and 13 percent. System is considered to be relatively good and good in terms of the overall performance of the droplet and uniformity of distribution.
{"title":"Evaluating the Hydraulic Performance of Emitters of Subsurface Drip Irrigation Systems in Sugarcane Cultivation in Iran","authors":"A. Sheini-Dashtghol, A. A. Naseri","doi":"10.31579/2637-8914/089","DOIUrl":"https://doi.org/10.31579/2637-8914/089","url":null,"abstract":"To ensure optimal operation of the drip irrigation systems, should be evaluated periodically. This research was designed to evaluate the technical and hydraulic evaluation of subsurface drip irrigation system in sugarcane plant in research station sugarcane research and training institute of Khuzestan during 2016-2017 and 2017-2018 growing season. For this study, four laterals were selected in experimental field (primary, one third and the last lateral) and four sections were determined on each laterals of the first, one third, two thirds and the last section. Then the volume of effluent water was measured for three minatory at any point measurement and evaluation system parameters were calculated. Results of the evaluation of the droplets in the laboratory showed that the Cv, Cu and Eu coefficient were 15, 90 and 84 percent and the values of the power x and the k coefficient in the discharge-pressure equation were, respectively, -0.043 and 2.41, respectively. Mean Cu, Eu, Vqs and Uqs during two growing seasons average, respectively 89.2, 87.8, 10.3 and 89.7 percent, that based on these results, system performance is generally in the range of well-placed Also, by measuring pressure at different points of the system in the middle of the second crop season, the ASAE assessment indicators Containing: Vqs, Uqs,Vhs and Vpf were respectively, 9, 91, 25 and 13 percent. System is considered to be relatively good and good in terms of the overall performance of the droplet and uniformity of distribution.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85389155","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}
Food poisoning that involves multiple etiologies is reported from developing as well as developed nations.Among the microbial causes, Staphylococcus aureus is a major pathogen of food poisoning that can occur in sporadic and epidemic form. It may cause life-threatening infections in children, the elderly, and immunocompromised persons. Staphylococcal food poisoning is responsible for 241,000 cases in the United States annually. A variety of foods, such as meat and meat products, milk and milk products, poultry, egg, fish, vegetable salad, and cream-filled pastries are implicated as a source of staphylococcal food poisoning. Unhygienic handling of food is considered an important source of S. aureus contamination. Enterotoxins produced by S. aureus play a vital role in the pathogenesis of staphylococcal food poisoning. Due to ingestion of preformed toxins in the food, the incubation period of staphylococcal food poisoning is very short. The main symptoms of staphylococcal food poisoning are nausea, vomiting, abdominal cramps, and diarrhea. The detection of enterotoxin is highly imperative for the investigation of staphylococcal food poisoning. Most of the patients do not require any treatment as the disease is generally self-limiting and normally resolves within 24–48 h after onset. Hygienic production of food and education of food handlers about the principles of food hygiene are the main strategies for the prevention of staphylococcal food poisoning. The objective of this communication is to delineate the growing significance of S. aureus as a leading cause of foodborne intoxication.
{"title":"Staphylococcus Aureus: A Major Pathogen of Food Poisoning","authors":"M. Pal","doi":"10.31579/2637-8914/074","DOIUrl":"https://doi.org/10.31579/2637-8914/074","url":null,"abstract":"Food poisoning that involves multiple etiologies is reported from developing as well as developed nations.Among the microbial causes, Staphylococcus aureus is a major pathogen of food poisoning that can occur in sporadic and epidemic form. It may cause life-threatening infections in children, the elderly, and immunocompromised persons. Staphylococcal food poisoning is responsible for 241,000 cases in the United States annually. A variety of foods, such as meat and meat products, milk and milk products, poultry, egg, fish, vegetable salad, and cream-filled pastries are implicated as a source of staphylococcal food poisoning. Unhygienic handling of food is considered an important source of S. aureus contamination. Enterotoxins produced by S. aureus play a vital role in the pathogenesis of staphylococcal food poisoning. Due to ingestion of preformed toxins in the food, the incubation period of staphylococcal food poisoning is very short. The main symptoms of staphylococcal food poisoning are nausea, vomiting, abdominal cramps, and diarrhea. The detection of enterotoxin is highly imperative for the investigation of staphylococcal food poisoning. Most of the patients do not require any treatment as the disease is generally self-limiting and normally resolves within 24–48 h after onset. Hygienic production of food and education of food handlers about the principles of food hygiene are the main strategies for the prevention of staphylococcal food poisoning. The objective of this communication is to delineate the growing significance of S. aureus as a leading cause of foodborne intoxication.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83929851","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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