Effects of Some Essential Oils on Aspergillus flavus Growth and Aflatoxin Production

The present study aimed at investigating the effects of some essential oils on inhibiting fungal growth of A. flavus and aflatoxin production. Clove oil was found as the best among the six different oils tested against the radial growth at the concentration of 0.05. mL/100ml. However the other oils were also significantly better than the control except the Pumpkin oil. Different concentrations (0.00, 0.01, 0.03 and 0.05 ml/100ml) of only three of the oils were tested against the radial growth of A. flavus. Clove and Cumin oils were significantly effective than the control at all these concentrations. Although Pumpkin oil was slightly more effective than the control at its higher concentration (0.05) ml/100ml), it was not effective at its lower concentrations (0.01 and 0.03 ml/100ml). Clove oil was also the best in suppressing mycelial growth at the concentration of 0.05 ml/100ml. However, the other oils were also significantly better than the control, while, Pumpkin oil was non-effective. Spore germination was also affected by the oils tested. Clove oil gave complete inhibition at its higher concentration followed by Cumin, Rehan, Garlic and Desert date, while Pumpkin oil was the least one. Aflatoxin production was highly affected by the essential oils tested. Clove and Cumin exhibited a complete inhibition, followed by Rehan; Garlic and Desert date while Pumpkin oil was non-effective

Comparison of Oral, Tympanic and Fresh Urine Temperature in Healthy Young Adult Males in Kingdom Suadi Arabia

Background: Core body temperature (CBT) is commonly evaluated by measuring oral (OT) and tympanic membrane (TT) temperatures; however, there are considerable debates on which of these methods is the most appropriate.Objective: To evaluate concordance of OT and TT with CBT.Material and Methods: OT, TT and fresh urine temperature (FUT) were measuredsimultaneously in 45 apparently healthy young adult males from Buraydah, Qassim, KSA during July 2015. All readings were obtained between 7:00 and 10:00 pm according to the standard methods. FUT was used as indicator of CBT.Results: OT (36.35±0.41° C) was significantly higher compared with TT (35.99±0.81° C, P = 0.013) as well as FUT (35.55±0.76° C, P < 0.001). TT was significantly higher compared with FUT (P = 0.003). Using one sample t-test, the difference between OT and TT (0.36±0.92° C, P = 0.011), OT and FUT (0.80±0.90° C, P < 0.001) and TT and FUT (0.44±0.80° C, P = 0.001) were significantly above zero. Disconcordance of the OT, TT and FUT measurements are further illustrated by Bland-Altman plots. There were no significant correlations between OT and TT as well as between OT and FUT. However, TT correlated positively with FUT (r = 0.48, P = 0.001).Conclusions: OT and TT are inappropriate measures for CBT. CBT has influence on TT, but not OT.Key words: Core body temperature, oral, tympanic, urine

Determination of Macro and Micro minerals Contents of Kejeik Fish Product

The objective of this study was to determine the contents of macro and micro minerals of Kejeik product collected from two different locations in Sudan: Singah city (Blue Nile) and Kusti city (White Nile). The ash content of Kejeik samples ranged between 5.78% and 11.80% and the highest value (11.80%) was found in Ijl Kejeik from  Kusti, while the lowest value (5.78%) was found in Ijl Kejeik from Singah. All Kejeik samples contained appreciable amounts of macro-minerals and the calcium was the highest in all samples. Moreover, Kejeik samples contained most of the micro-minerals, however, Nawk Kejeik and Ijl Kejeik collected from Singah contained the lowest concentration of iron. The copper content in Kejeik samples determined in the present study were within a range of 1.99-28.1mg/kg, the lowest was found in Garmut Kejeik (1.99mg/kg), while the highest was in Ijl Kejeik (28.1mg/kg. The study concluded that Kejeik is a safe food with a highly nutritive value which is recommended to be utilized in Sudanese meals especially during shortage of food as nutrients sources

THE EFFECTS OF DIABETES MELLITUS ON THE RESPONSE TO PEGINTERFERON-ALPHA IN COMBINATION WITH RIBAVIRIN THERAPY IN EGYPTIAN CHRONIC HEPATITIS C PATIENTS

Objective:The present study aimed to determine whether type 2 diabetes mellitus influences the response to antiviral therapy with peg-interferon alpha plus ribavirin in Egyptian patients with chronic hepatitis C. Methods:All patients were treated with peginterferon alpha 2 b (1.5 μg/Kg/body weight) subcutaneously plus oral ribavirin application in a dose ranging from 800-1200 mg/day and followed after 12 w of therapy. Results: The present study indicated that, non-significant changes were observed in liver function, kidney function, thyroid function tests, tumor marker, immunological analysis, hematological parameters, viral load and degree of cirrhosis between both groups’ baselines, while the only significant difference was regarded in glucose level. However, diabetic group showed a significant decrease in response to antiviral therapy as compared to non-diabetic hepatitis C virus (HCV) patients. Furthermore, significant decrease in serum liver enzymes activity and total bilirubin level as compared to baseline levels in both groups, while there were a significant increase in alanine transaminase (ALT) activity and total bilirubin level in diabetic group as compared to non-diabetic HCV group after treatment. Also, significant decreases in hemoglobin concentration, white blood cells and platelet counts, in both groups after treatment as compared to there before treatment while diabetic group showed significant decreases in hemoglobin concentration and white blood cells count when compared with non-diabetic HCV group after treatment. Conclusion: Type 2 diabetes mellitus influence the response to antiviral therapy with peginterferon plus ribavirin in Egyptian patients with chronic hepatitis C

Design of a small-scale solar Dryer to Improve Natural Drying of Vegetables and Fish

This study aimed at improvement of a solar dryer based on the principle of natural–convection used for drying vegetables and fish. The constructed dryer, comprises of three main models, solar collector (tent of polythene sheet collector), drying chamber and solar chimney. Design has been made to eliminate the problem of quality loss and over drying. Okra, Tomato, onion, fish were subjected to solar drying and open – air drying processes. The chemical, microbiological analyses and sensory evaluation were carried out for the dried products. The results gives indication of improved quality for solar dryer compared to products dried in open – air systems which indicates its efficiency in drying. &nbsp

Isolation, Identification and Characterization of Candida utilis from Some of the Sudanese traditionally Fermented Food Products

The aims of this study were to isolate, identify and characterize the yeast Candida utilis (as a source of single cell protein SCP) from various local Sudanese fermented foods (Kissra, Hulu Mur and Marisa). Hulu Mur samples were found to contain the highest counts of yeast (6.89 cfu/g 6.78 cfu/g) while the low counts were found in Kissra samples (5.95 cfu/g - 5.84 cfu/g). Most of the C. utilis isolates had the same biochemical profiles with some slight variations. The study showed that C. utilis can utilize aerobically and anaerobically dextrose, sucrose, and raffinose and could assimilate maltose under aerobic conditions only. The isolates could not utilize lactose, glactose. cellubiose and arabinose under both aerobic and anaerobic conditions. It had an ability to assimilate nitrate and grew at high concentration of ethanol. The study showed that the biomass yield of C utilis was 2.5 g\l using batch fermentation. On the other hand the protein and moisture content of the product were 42% and 61%, therefore. It can be used in the production of single cell protein (SCP)

Expression of endocan and vascular endothelial growth factor in recurrent minor aphthous ulcers

Background: Recurrent aphthous ulcers (RAU) are common painful inflammatory lesions of the mucous lining of the mouth. Endocan, previously identified as endothelial cell specific molecule-1, is implicated as a vital player in the regulation of several inflammatory processes. A number of inflammatory cytokines and pro-angiogenic growth factors including VEGF upregulate endothelial cells synthesis and expression of endocan. Material and Methods: Clinical scores of pain and ulcer size as well as level of endocan and VEGF were determined in swaps from aphthous ulcer and contra lateral normal mucosa in 30 patients (nine males and twenty one females) with age ranging from 18 to 45 years and mean age is 31.5 years. Results: In the early days of ulcer development, ulcer showed statistically significantly higher mean endocan (8.2 ±5.3) and VEGF levels (1220.7 ±294.6) than control healthy mucosal site (1.1 ±0.5) and (518.6 ± 61.7) respectively. An increase in endocan is associated with an increase in pain score and vice versa. A statistically significant positive correlation were also found between endocan and VEGF levels. Conclusions: Endocan and VEGF are strongly associated with the destructive phase of minor aphthous ulcers especially Endocan which was positively correlated with pain severit

Production and Quality Evaluation of Vinegar from Tamarind (Tamarindus indica L.) Fruit Pulp

ABSTRACT       Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. This study aimed to produce vinegar from tamarind fruit pulp and evaluation of its quality. Samples of tamarind fruit were collected from different sites in Sudan: Gedaref (GT), Damazin (DT) and Obeid (OT). The vinegar yields from 1 kg tamarind pulp from (GT), (DT) and (KT) were 300, 200, 260 ml, respectively. The physical characteristics of tamarind fruit pulp and its seeds were determined. The average fruit length, width and weight were 14.28± 0.31mm, 11.06± 1.1mm and 12.33± 0.7g, respectively The production of vinegar was carried out at three stages. The concentration of acetic acid of the produced vinegar from (GT), (DT) and (OT) were equivalent to (16.2%), (19%) and (17.7%), and pH values of these samples were found to be (2.2), (1.9) and (2.0), respectively. The study recommends the efficient industrial use of tamarind fruit in many products such as vinegar.&nbsp