Variation in Arsenic metabolism in schistosomiasis associated bladder pathology in a rural community, Eggua, Ogun State, Nigeria

Exposure to toxic inorganic Arsenic (iAs) in areas endemic for urogenital schistosomiasis may confer increased risk for bladder cancer. The severity of the adverse effects of iAs however depends on its metabolism, which is highly variable among individuals. Genetic polymorphism in Arsenic (+3) Methyl Transferase enzyme, accounts significantly for these variations. To investigate the relationship of AS3MT gene polymorphisms and Arsenic metabolism to schistosomiasis and/or associated bladder pathology, 119 individualsfrom Eggua in southwest Nigeria were recruited for this study. Screening for schistosomiasis and bladder pathology was done by microscopy and ultrasonography respectively. Wagtech Digital Arsenator was used to assess total urinary arsenic concentrations and thus determine the level of arsenic exposure. The single nucleotide polymorphism AS3MT/Met287Thr T>C (rs11191439) was genotyped using Alelle-Specific PCR. Of the participants who tested positive for schistosomiasis, 33.3% exhibited bladder pathology. Total urinary arsenic concentration in 80% of the participants was above the WHO limit of 0.05mg/L. The Met287Thr allelic distribution conformed to the Hardy-Weinberg equilibrium (X2= 0.161, P> 0.05). Observed allelic frequencies were 0.96 and 0.04 for wild-type T and mutant C alleles respectively. There was no significant relationship between AS3MT SNP, arsenic concentrations and schistosomiasis associated bladder pathology. In conclusion, the community is highly exposed to arsenic, although with a possible genetic advantage of increased AS3MT catalytic activity. However, we see the need for urgent intervention as inter-individual differences in arsenic metabolism may influence the bladder pathology status of individuals in the community. And although urogenital schistosomiasis is waning in Eggua, it is not known what synergy the infection and high arsenic exposure may wield on bladder pathology

Effect of processing methods on antinutrients in selected leafy vegetables

The effect of different processing methods on the reduction of selected anti-nutrients in ‘Ewuro’ (Vernonia amygdalina), ‘Igbo’ (Solanum  macrocarpon), ‘Ugwu’ (Talferia occidentalis) and ‘Utazi’ (Marsdenia latifolium) was assessed. The treatments/processing methods used for the assessment were T1(Squeezing vegetable with salt and water only), T2(Hot water blanching with salt only) T3(Squeezing with salt, palm oil and water) and T4(Heating with potash and water only). Results obtained indicated significant differences (

Effect of processing methods on antinutrients in selected leafy vegetables

The effect of different processing methods on the reduction of selected anti-nutrients in 'Ewuro' ( Vernonia amygdalina ),'Igbo' ( Solanum macrocarpon ),'Ugwu' ( Talferia occidentalis ) and 'Utazi'( Marsdenia latifolium ) was assessed. The treatments/processing methods used for the assessment were T1(Squeezing vegetable with salt and water only), T2(Hot water blanching with salt only) T3(Squeezing with salt, palm oil and water) and T4(Heating with potash and water only). Results obtained indicated significant differences (p<0.05) in all the anti-nutrients of all the selected vegetables. For oxalate, saponin, tannin and phytate respectively : 'Ewuro'-75.36mg/g, 0.079%, 27.33mg/g and 55.24 mg/g, 'Igbo'-84.78mg/g, 0.065%, 23.85mg/g and 58.81 mg/g, 'Utazi' -95.36mg/g, 0.092%, 19.67mg/g and 53.20mg/g, Ugwu -75.81mg/g, 0.057%, 21.05mg/gand60.80mg/g.Treatments T4,gave the highest reduction of oxalate, saponin, tannin and phytate contents of all the selected vegetables and was recommended as a means of reducing the selected anti-nutrients

Towards the development of peanut–wheat flour composite dough : influence of reduced‐fat peanut flour on bread quality

The effect of partial substitution of wheat flour with reduced‐fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread were investigated. Loaf volume, specific volume, and crumb density were significantly (p ≤ .05) reduced with increasing level of substitution with the peanut flour. Peanut flour had significant (p ≤ .05) improvement on the protein content and reduction in carbohydrate content of loaves. Consumers preferred the taste aroma and color of the peanut–wheat flour composite loaves at ≥20% peanut flour inclusion. Freshly baked composite peanut–wheat bread loaves with 10% level of peanut substitution had higher overall acceptability than 100% wheat flour formulation but less microbial stability during storage. Reduced fat‐peanut has potential application for improving the nutritional quality and shelf stability of wheat flour bread. PRACTICAL APPLICATIONS : The demand for convenient alternative to conventional foods is on the increase with the dynamics of the world's social values, lifestyles, and demographic trends. Having peanut incorporated into dough (as one food system) will offer convenience to consumer and therefore add value to bread variety on market shelves. Assessing the influence of the peanut flour on bread quality provides first‐hand information that can facilitate optimization of the baking process toward commercial production of peanut–wheat flour bread.Tertiary Education Trust Fund (TETFund) financial support for this study under the management of the Governing Council of Moshood Abiola Polytechnic Abeokuta, Ogun State, Nigeria.http://wileyonlinelibrary.com/journal/jfpphj2019Food Scienc

Suspected Child Abuse of an Infant to the Point of Death by the Father - Need for Enforcing Protection Acts for Nigerian Children

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