Modelling of Growth Profile of Three Probiotic Single Strain Starter Cultures (L.acidophilus (La-5), Bifidobacterium (BB-12), S.thermophilus (STB-01)) through Turbidity Measurement Technique

Probiotics are one or more mixture of viable microorganisms which have beneficial effects on animals and human beings through propagation gastrointestinal microflora. Some instances for health benefits of these products are: alleviating gastrointestinal disorders, diarrehea, food allergies, infection of Helicobacter pylori, lactose intolerance, candidiasis, serum cholesterol, and improving immune system balance, mineral uptake and protecting the consumer from different cancers such as colon, bladder and gastrointestinal cancers.To achieve these neutraceutical purposes, a large population of probiotics( 107- 108 cfu/g) should remain alive during storage of these products up to expiring date.In this research production of probiotic ABT yogurt is taken into consideration. Single strains of two probiotic starter cultures, Bifidobacterium( BB-12) and L. acidophilus(La-5), and one single strain of S. thermophilus (STB-01) for reducing the fermentation time are used. In probiotic products the method of counting probiotic bacteria have a significant effect. Traditional microbiological methods require wide range of time and a lots of facilities. Modelling of growth profile of bacteria with the data obtained from turbidity measurement would be a helpful method for fast counting of microbial communities. Keywords: analyze ; Broth media ; Colony Count Unit; Direct-Vat-Set(DVS); Durbin-Watson statistic

The burden of ischemic heart disease and the epidemiologic transition in the Eastern Mediterranean Region: 1990-2019

It has been estimated that in the next decade, IHD prevalence, DALYs and deaths will increase more significantly in EMR than in any other region of the world. This study aims to provide a comprehensive description of the trends in the burden of ischemic heart disease (IHD) across the countries of the Eastern Mediterranean Region (EMR) from 1990 to 2019. Data on IHD prevalence, disability-adjusted life years (DALYs), mortality, DALYs attributable to risk factors, healthcare access and quality index (HAQ), and universal health coverage (UHC) were extracted from the Global Burden of Disease (GBD) database for EMR countries. The data were stratified based on the social demographic index (SDI). Information on cardiac rehabilitation was obtained from publications by the International Council of Cardiovascular Prevention and Rehabilitation (ICCPR), and additional country-specific data were obtained through advanced search methods. Age standardization was performed using the direct method, applying the estimated age structure of the global population from 2019. Uncertainty intervals were calculated through 1000 iterations, and the 2.5th and 97.5th percentiles were derived from these calculations. The age-standardized prevalence of IHD in the EMR increased from 5.0% to 5.5% between 1990 and 2019, while it decreased at the global level. In the EMR, the age-standardized rates of IHD mortality and DALYs decreased by 11.4% and 15.4%, respectively, during the study period, although both rates remained higher than the global rates. The burden of IHD was found to be higher in males compared to females. Bahrain exhibited the highest decrease in age-standardized prevalence (-3.7%), mortality (-65.0%), and DALYs (-69.1%) rates among the EMR countries. Conversely, Oman experienced the highest increase in prevalence (14.5%), while Pakistan had the greatest increase in mortality (30.0%) and DALYs (32.0%) rates. The top three risk factors contributing to IHD DALYs in the EMR in 2019 were high systolic blood pressure, high low-density lipoprotein cholesterol, and particulate matter pollution. The trend analysis over the 29-year period (1990-2019) revealed that high fasting plasma glucose (64.0%) and high body mass index (23.4%) exhibited increasing trends as attributed risk factors for IHD DALYs in the EMR. Our findings indicate an increasing trend in the prevalence of IHD and a decrease in mortality and DALYs in the EMR. These results emphasize the need for well-planned prevention and treatment strategies to address the risk factors associated with IHD. It is crucial for the countries in this region to prioritize the development and implementation of programs focused on health promotion, education, prevention, and medical care.We thank the Institute of Health Metrics and Evaluation for providing all data analyzed in this study. This study is funded by Bill & Melinda Gates Foundation [grant number OPP1152504]. Also we would like to extend our thanks to the GBD team for allowing us to access their free, comprehensive data base.Scopu

Adaptive mechanisms of plants against salt stress and salt shock

Salinization process occurs when soil is contaminated with salt, which consequently influences plant growth and development leading to reduction in yield of many food crops. Responding to a higher salt concentration than the normal range can result in plant developing complex physiological traits and activation of stress-related genes and metabolic pathways. Many studies have been carried out by different research groups to understand adaptive mechanism in many plant species towards salinity stress. However, different methods of sodium chloride (NaCl) applications definitely give different responses and adaptive mechanisms towards the increase in salinity. Gradual increase in NaCl application causes the plant to have salt stress or osmotic stress, while single step and high concentration of NaCl may result in salt shock or osmotic shock. Osmotic shock can cause cell plasmolysis and leakage of osmolytes in plant. Also, the gene expression pattern is influenced by the type of methods used in increasing the salinity. Therefore, this chapter discusses the adaptive mechanism in plant responding to both types of salinity increment, which include the morphological changes of plant roots and aerial parts, involvement of signalling molecules in stress perception and regulatory networks and production of osmolyte and osmoprotective proteins

Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread

The objective of this study was to improve the shelf life and nutrition quality of bread by combination of part-baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part-baked breads were produced at 200C for 7 min followed by freezing at -18C for 1, 7, 14, 21 and 28 days and re-baking at 230C for 8.5 min. Increasing the level of WOF enhanced water absorption, dough development time and dough softening while reduced dough stability time. Peak viscosity, trough and final viscosities reduced while pasting temperature increased. Baking weight loss increased with frozen storage time but reduced with addition of WOF. Frozen storage time and flour replacement enhanced bread density and firmness. Inclusion of maximum 10% WOF resulted in bread with similar sensory properties to those of control with a minimum shelf life of 28 days at -18C

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP+HC sample. The density of the control batter was 1.2 g/cm(3) which reduced significantly to 0.899 g/cm(3) for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm(3) for the control to 0.395 g/cm(3) for 20%CCP+C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP+HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP+HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP+HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP+HC promoted the quality and sensory attributes of gluten-free cakes. Practical applicationsAlthough different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that the inclus