Pub Date : 2021-06-30DOI: 10.22573/spg.ijals.021.s122000104
Muthukumaran P, K. R., N. R
As a basic physiology need threat to sufficient food, production is threat to human survival food security was a main issue that has gained global concern. This paper looks at the food borne contamination by assessing the availability of food and accessibility of the available food from a food as a microbiologist’s perspective, there are several microorganisms similarly viruses, bacteria, fungi, protozoans, and parasites for which foods serve as vehicles of transmission. Among these agents, several bacteria are most commonly implicated in foodborne outbreak episodes. Foodborne diseases in human beings are caused either by straight contact with infested food animals/animal products (zoonotic) or humans, such as a food handler, or by direct absorption of polluted foods. There are three important terms with regard to foodborne diseases foodborne infections, foodborne toxicoinfections and foodborne intoxications. Foodborne infection is the condition caused by the incorporation of viable cells of a pathogen. For example, Salmonella Enteritidis and Escherichia coli infections are brought about by the ingestion of food contaminated with living cells of these pathogens. Finally, foodborne toxicoinfection is that in which the ingestion of viable pathogenic cells causes the toxins productions inside the human body, leading to infection episodes. For example, Vibrio cholerae produces cholera toxin inside the body after being ingested by the host. The morphology, Gram’s reaction, biochemical properties, and associated foods with important foodborne bacteria.
{"title":"A Review of Microbial Contamination in Processed and Street Foods","authors":"Muthukumaran P, K. R., N. R","doi":"10.22573/spg.ijals.021.s122000104","DOIUrl":"https://doi.org/10.22573/spg.ijals.021.s122000104","url":null,"abstract":"As a basic physiology need threat to sufficient food, production is threat to human survival food security was a main issue that has gained global concern. This paper looks at the food borne contamination by assessing the availability of food and accessibility of the available food from a food as a microbiologist’s perspective, there are several microorganisms similarly viruses, bacteria, fungi, protozoans, and parasites for which foods serve as vehicles of transmission. Among these agents, several bacteria are most commonly implicated in foodborne outbreak episodes. Foodborne diseases in human beings are caused either by straight contact with infested food animals/animal products (zoonotic) or humans, such as a food handler, or by direct absorption of polluted foods. There are three important terms with regard to foodborne diseases foodborne infections, foodborne toxicoinfections and foodborne intoxications. Foodborne infection is the condition caused by the incorporation of viable cells of a pathogen. For example, Salmonella Enteritidis and Escherichia coli infections are brought about by the ingestion of food contaminated with living cells of these pathogens. Finally, foodborne toxicoinfection is that in which the ingestion of viable pathogenic cells causes the toxins productions inside the human body, leading to infection episodes. For example, Vibrio cholerae produces cholera toxin inside the body after being ingested by the host. The morphology, Gram’s reaction, biochemical properties, and associated foods with important foodborne bacteria.","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123708525","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 : 2020-12-31DOI: 10.22573/spg.ijals.020.s122000102
N. Karuppiah, Muthukumaran Pakkirisamy, G. Gladwin
The interaction of cis-[Co(phen)2(TA)2](ClO4)3, a cationic surfactant complex (phen = 1-10 phenanthroline, TA= Tetradecylamine), with calf thymus DNA has been studied by physici-chemical techniques. The spectroscopic studies together with cyclic voltammetry and viscosity experiments support that the surfactant-cobalt(III) complex binds to calf thymus DNA (CT DNA) by intercalation through the aliphatic chain present in the complex into the base pairs of DNA. The presence of phenanthroline ligand with larger -frame work may also enhance intercalation. Besides the effect of binding of surfactant cobalt(III) complex to DNA in presence of -cyclodextrin has also studied. In presence of -cyclodextrin the binding occur through surface and (or) groove binding. The complex was investigated as one of the potential
{"title":"Surfactant Complex Binding to DNA Interaction Study: Controlling Hydrophobicity in β-Cyclodextrin–DNA Binding Reactions","authors":"N. Karuppiah, Muthukumaran Pakkirisamy, G. Gladwin","doi":"10.22573/spg.ijals.020.s122000102","DOIUrl":"https://doi.org/10.22573/spg.ijals.020.s122000102","url":null,"abstract":"The interaction of cis-[Co(phen)2(TA)2](ClO4)3, a cationic surfactant complex (phen = 1-10 phenanthroline, TA= Tetradecylamine), with calf thymus DNA has been studied by physici-chemical techniques. The spectroscopic studies together with cyclic voltammetry and viscosity experiments support that the surfactant-cobalt(III) complex binds to calf thymus DNA (CT DNA) by intercalation through the aliphatic chain present in the complex into the base pairs of DNA. The presence of phenanthroline ligand with larger -frame work may also enhance intercalation. Besides the effect of binding of surfactant cobalt(III) complex to DNA in presence of -cyclodextrin has also studied. In presence of -cyclodextrin the binding occur through surface and (or) groove binding. The complex was investigated as one of the potential","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128102119","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 : 2020-06-12DOI: 10.22573/spg.ijals.020.s12200099
D. Kurt, Odabas MEHMET SERHAT
{"title":"Modeling of the Effects of Nitrogen Doses on Agronomic Characteristics and Leaf Area of Hypericum pruinatum L.","authors":"D. Kurt, Odabas MEHMET SERHAT","doi":"10.22573/spg.ijals.020.s12200099","DOIUrl":"https://doi.org/10.22573/spg.ijals.020.s12200099","url":null,"abstract":"","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"2 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114116317","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 : 2019-10-30DOI: 10.35940/ijeat.a9872.109119
E. S
Ginger is outstanding for its therapeutic property and curd is expended for its probiotics properties. Utilizing these two fixings a hors d'oeuvre drink has been created and this item is advanced utilizing Response Surface Methodology. It gives 77 kCal per serving of 100ml when the hors d'oeuvre blends with virus water. For making dry starter crisp curd is supplanted by curd powder. The item as a rule has a timeframe of realistic usability of a half year in encompassing condition. Utilizing the Response surface approach advancement of this canapé demonstrates a most extreme causticity score of 2.38 % for ginger powder (2g-4g) , asafetida powder (200g - 500g) , salt (1g-2g) utilizing RSM(Box-Benhken strategy). In a comparable report, the worthiness score of the beverage is 7.0 to 7.8 utilizing Overall agreeableness score.
{"title":"Optimization of Ready-to-Drink Beverage and Ready-to-Reconstitute Mix of Ginger Based Appetizer","authors":"E. S","doi":"10.35940/ijeat.a9872.109119","DOIUrl":"https://doi.org/10.35940/ijeat.a9872.109119","url":null,"abstract":"Ginger is outstanding for its therapeutic property and curd is expended for its probiotics properties. Utilizing these two fixings a hors d'oeuvre drink has been created and this item is advanced utilizing Response Surface Methodology. It gives 77 kCal per serving of 100ml when the hors d'oeuvre blends with virus water. For making dry starter crisp curd is supplanted by curd powder. The item as a rule has a timeframe of realistic usability of a half year in encompassing condition. Utilizing the Response surface approach advancement of this canapé demonstrates a most extreme causticity score of 2.38 % for ginger powder (2g-4g) , asafetida powder (200g - 500g) , salt (1g-2g) utilizing RSM(Box-Benhken strategy). In a comparable report, the worthiness score of the beverage is 7.0 to 7.8 utilizing Overall agreeableness score.","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116817692","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 : 2019-06-30DOI: 10.22573/SPG.IJALS.019.S12200094
Sheela Angappan, K. Suresh Kumar
{"title":"Immunotoxicity screening and immunomodulatory effects of 1-(4-hydroxytridecyloxy) pentadecan-4-ol isolated from Boerhavia erecta L., Nyctaginaceae, in BALB/c mice","authors":"Sheela Angappan, K. Suresh Kumar","doi":"10.22573/SPG.IJALS.019.S12200094","DOIUrl":"https://doi.org/10.22573/SPG.IJALS.019.S12200094","url":null,"abstract":"","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117045479","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 : 2019-06-30DOI: 10.22573/SPG.IJALS.019.S12200095
S. Rathinam, V. R
The influence of oil wastes for microbial xylanase production can use sesame oil cake (SOC) as substrate by the filamentous fungi Aspergillus niger and Penicillium chrysogenum. The wild and mutated strains of these organisms are grown in Mandel’s medium with modified trace elements at ambient temperature with pH 6.0 for 6 days. Finally, the mutated strains of both the species produced xylanase in a higher amount. The maximum yield of Xylanase was from the UV mutated Aspergillus niger strain. The average production of Xylanase from this species is 0.0415IU/ml. Moreover, the Xylanase is found to be cellulase free on this substrate (SOC).
{"title":"Improved Xylanase Production by Mutated Fungal Strains Enhanced by Soc (Sesame Oil Cake)","authors":"S. Rathinam, V. R","doi":"10.22573/SPG.IJALS.019.S12200095","DOIUrl":"https://doi.org/10.22573/SPG.IJALS.019.S12200095","url":null,"abstract":"The influence of oil wastes for microbial xylanase production can use sesame oil cake (SOC) as substrate by the filamentous fungi Aspergillus niger and Penicillium chrysogenum. The wild and mutated strains of these organisms are grown in Mandel’s medium with modified trace elements at ambient temperature with pH 6.0 for 6 days. Finally, the mutated strains of both the species produced xylanase in a higher amount. The maximum yield of Xylanase was from the UV mutated Aspergillus niger strain. The average production of Xylanase from this species is 0.0415IU/ml. Moreover, the Xylanase is found to be cellulase free on this substrate (SOC).","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131364468","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 : 2019-03-31DOI: 10.22573/SPG.IJALS.019.S12200093
J. Bharathi, Hazeena Begum
{"title":"Anti-Inflammatory and antioxidant efficacy of Herbal Mixture on Anti-Inflammatory Paracetamol Induced hepatotoxicity","authors":"J. Bharathi, Hazeena Begum","doi":"10.22573/SPG.IJALS.019.S12200093","DOIUrl":"https://doi.org/10.22573/SPG.IJALS.019.S12200093","url":null,"abstract":"","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"15 Suppl 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121736819","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 : 2018-12-31DOI: 10.22573/SPG.IJALS.018.S12200092
B Jiveri
Papaya (carica papaya L.) is a plant that grows wild in many parts of the tropics. The seeds of papaya fruits are generally discarded. However, in order to make a more efficient use of papaya, it is worth investigating the use of the seeds as a source of oil. A compound present in crushed papaya seeds is believed to have activity against helminthes intestinal parasites, benzyl isothiocynate has shown to have an effect on vascular contraction using a canine carotid artery in vitro model. The characteristic of seed oil was studied. Percent seed oil was recorded 30.1 and chemical composition of papaya seed was found to be protein (28.1%), Ash (8.2%), Crude fiber (19.1%) and total carbohydrate (25.6%). Papaya seed oil utilized in high amounts could lead to reduced risk of coronary heart disease. In addition, high oleic oil has sufficient stability to be used in demanding applications such as frying, bakery, crackers, cereal dried fruit, and spray oil for snacks. Papaya seed oil can be considered as high oleic and hence viewed as a healthy alternative to many other vegetable oils. Thus, it can be concluded that the seed can be utilized for extraction of oil which has various health benefits with respect to essential fatty acids. Mass production of the Oil will accelerate industrialization while promoting sustainable economic growth hence enhancing improved health and livelihood which is in line with the tenets of vision 2030 and the health-related Sustainable Development Goal.
{"title":"Solvent Extraction and Chemical Characterization of Papaya Seeds Oil","authors":"B Jiveri","doi":"10.22573/SPG.IJALS.018.S12200092","DOIUrl":"https://doi.org/10.22573/SPG.IJALS.018.S12200092","url":null,"abstract":"Papaya (carica papaya L.) is a plant that grows wild in many parts of the tropics. The seeds of papaya fruits are generally discarded. However, in order to make a more efficient use of papaya, it is worth investigating the use of the seeds as a source of oil. A compound present in crushed papaya seeds is believed to have activity against helminthes intestinal parasites, benzyl isothiocynate has shown to have an effect on vascular contraction using a canine carotid artery in vitro model. The characteristic of seed oil was studied. Percent seed oil was recorded 30.1 and chemical composition of papaya seed was found to be protein (28.1%), Ash (8.2%), Crude fiber (19.1%) and total carbohydrate (25.6%). Papaya seed oil utilized in high amounts could lead to reduced risk of coronary heart disease. In addition, high oleic oil has sufficient stability to be used in demanding applications such as frying, bakery, crackers, cereal dried fruit, and spray oil for snacks. Papaya seed oil can be considered as high oleic and hence viewed as a healthy alternative to many other vegetable oils. Thus, it can be concluded that the seed can be utilized for extraction of oil which has various health benefits with respect to essential fatty acids. Mass production of the Oil will accelerate industrialization while promoting sustainable economic growth hence enhancing improved health and livelihood which is in line with the tenets of vision 2030 and the health-related Sustainable Development Goal.","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130131651","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 : 2018-09-30DOI: 10.22573/SPG.IJALS.018.S12200091
Sarvadnya Rg
{"title":"A Study on the Shelf life of the Spent Hen Meat Puffed Product (SHPP) Stored at Ambient Temperature","authors":"Sarvadnya Rg","doi":"10.22573/SPG.IJALS.018.S12200091","DOIUrl":"https://doi.org/10.22573/SPG.IJALS.018.S12200091","url":null,"abstract":"","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123752294","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 : 1900-01-01DOI: 10.22573/spg.ijals.022.s122000108
Mango is a fruit with nutritive assets and also with known therapeutic uses. This fruit is widely grown in tropical and subtropical countries as a source of food and income for people. As a seasonal fruit of Mango, about 21% of pulps are processed. Pulp Mango processing produces approximately 15,000,000 tons of bio-waste per year in the world. Currently, this byproduct management generates high costs and are a source of environmental contamination. However, the chemical composition of mango seeds could probable their use as a supportable source of high added value phytochemicals. Bioactive secondary metabolites in mango contain phenolic compounds, such as ellagic acid, pentagalloylglucose, gallic acid, methyl gallate and rhamnetin. These compounds have a particular interest in their pharmacologic and biological activities. Additionally, new research should be geared to evaluate activities of models that have not yet been evaluated. Therefore, in this work, we review the whole mango bioactive phytochemicals, looking in detail at their reported functional and biological activities, potential applications, and the technological aspects.
{"title":"A Detailed Review of Mangifera indica (Mango): Secondary Metabolites and Important Functional Properties","authors":"","doi":"10.22573/spg.ijals.022.s122000108","DOIUrl":"https://doi.org/10.22573/spg.ijals.022.s122000108","url":null,"abstract":"Mango is a fruit with nutritive assets and also with known therapeutic uses. This fruit is widely grown in tropical and subtropical countries as a source of food and income for people. As a seasonal fruit of Mango, about 21% of pulps are processed. Pulp Mango processing produces approximately 15,000,000 tons of bio-waste per year in the world. Currently, this byproduct management generates high costs and are a source of environmental contamination. However, the chemical composition of mango seeds could probable their use as a supportable source of high added value phytochemicals. Bioactive secondary metabolites in mango contain phenolic compounds, such as ellagic acid, pentagalloylglucose, gallic acid, methyl gallate and rhamnetin. These compounds have a particular interest in their pharmacologic and biological activities. Additionally, new research should be geared to evaluate activities of models that have not yet been evaluated. Therefore, in this work, we review the whole mango bioactive phytochemicals, looking in detail at their reported functional and biological activities, potential applications, and the technological aspects.","PeriodicalId":275313,"journal":{"name":"International Journal of Agricultural and Life Sciences","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130333829","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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