Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food

Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition

Activation of Rat Intestinal Alkaline Phosphatase by Taurine May be an Alternative Mechanism of Endotoxemic Injury Protection

Investigation of the effect of taurine on the hydrolysis of para-nitrophenylphosphate (p-NPP) by rat intestinal alkaline phosphatase (ALP), L-phenylalanine inhibition of ALP and the mechanism of ALP activation by taurine as well as its role in endotoxemic injury protection was carried out. Rat intestinal ALP was exposed to taurine, and L-phenylalanine at varying concentrations and periods of time. Substrate concentration-dependent kinetic analysis was carried out at 10 mM concentration of taurine and 5.17mM of p-NPP. The concentration dependent kinetic analysis of L-phenylalanine was also investigated at 60 mM. The partially purified rat intestinal alkaline phosphatase activity was also investigated in the presence of taurine. Their interactive effect on L-phenylalanine inhibition was also analyzed. Investigation of the effect of taurine on rat intestinal ALP hydrolysis of p-NPP revealed that taurine is an activator of intestinal ALP. At 10 mM taurine and 60 mM L-phenylalanine, taurine relieved L-phenylalanine inhibition of rat intestinal ALP. The effect of lipopolysaccharide in the absence and presence of taurine on ALP activity was also carried out in vivo. The kinetic analysis of the data from the in vivo study revealed that rat intestinal ALP activity is higher (12x10-3nmol -1min-1mg protein) in the presence of taurine and LPS when compared with the activity in the presence of LPS (9x10-3nmol-1min-1mg protein) or taurine (8.8x10-3nmol-1min-1mg protein) alone. From this study, it may be concluded that the activation of rat intestinal ALP by taurine may be one of the mechanisms of endotoxemic injury protection.Keywords: Intestinal Alkaline Phosphatase, Taurine, Endotoxemic , Lipopolysaccharid

Cofactor interactions in the activation of tissue non-specific alkaline phosphatase: Synergistic effects of Zn2+ and Mg2+ ions

The interactions of Mg2+ and Zn2+ ions in the activation of non-specific tissue alkaline phosphatase were investigated using crude extracts of rat kidney. Activation of alkaline phosphatase by the metal ions was accompanied by changes in the kinetic parameters of  nitrophenylphosphate hydrolysis. The results suggest some synergistic interactions between Mg2+ and Zn2+ ions in promoting the hydrolysis of p-nitrophenylphosphate by alkaline phosphatase. The results show that assays of alkaline phosphatase activity in homogenised tissuesamples will give better responses if both Mg2+ and Zn2+ ions are included in the reaction

Catalytic cofactors (Mg2+ and Zn2+ ions) influence the pattern of vanadate Inhibition of the monoesterase activity of calf intestinal alkaline phosphatase

The mechanism of modulation of vanadate inhibition of alkaline phosphatase activity by catalytic cofactors has not been fully characterized. We investigated the effect of the interaction of catalytic cofactors (Mg2+ and Zn2+) and vanadate (an active site inhibitor) on the rate of hydrolysis of para-nitrophenyl phosphate (pNPP) (monoesterase reaction) by calf intestinal alkaline phosphatase (CIAP). The results showed that vanadate significantly inhibited ʻcofactor-freeʼ CIAP, and the inhibition was relieved by the presence of the catalytic cofactors in the reaction. Our results show that the absence of the cofactors did not significantly alter the Km of the reaction, but caused a decrease in the Vmax. Kinetic analyses showed that vanadate inhibited CIAP-catalyzed hydrolysis of pNPP by decreasing the Vmax and increasing the Km of the reaction. The presence of cofactors in the reaction alleviated the effect of vanadate by increasing the Vmax and decreasing the Km. The activity of the dialyzed CIAP was increased by the addition of catalytic cofactors to vanadate-inhibited enzyme. This study provides preliminary data that reversible inhibition of CIAP is subject to the influence of catalytic cofactors. Further studies will reveal detailed mechanistic aspects of this observation and its significance in the biological system.Keywords: alkaline phosphatase, monoesterase reaction, vanadate inhibition, catalytic cofactor

Antidiabetic and Safety Properties of Ethanolic Leaf Extract of Corchorus olitorius in Alloxan-Induced Diabetic Rats

Diabetes is a major metabolic disease of global concern. Ethanolic extract of Corchorus olitorius leaf was investigated for antidiabetic activity in alloxan-induced diabetic rats. A total of thirty-six albino rats (Rattus norvegicus) with body weight 150.50 ± 10.50 g were randomly selected into six groups (A–F). Group A animals were non-diabetic and received 0.5 mL distilled water, groups B, C, D, E and F were made diabetic by administration of alloxan monohydrate (150 mg/kg, body weight i.p). Group B was diabetic untreated, group C was diabetic and treated with glibenclamide, while groups D, E and F received the ethanolic extract of C. olitorius leaf at a dose of 200 mg/kg, 400 mg/kg and 800 mg/kg body weight respectively. Phytochemical screening showed the presence of flavonoids, tannins, saponins, phlobatannin anthraquinones, phenol and cardiac glycoside and saponin. The blood glucose of the alloxanized rats after 72 hours which ranged from 17.30–25.33 mmol/L were significantly (p < 0.05) and progressively reduced in treated groups which compared favorably with the standard drug group. The significantly (p < 0.05) elevated levels of serum and liver bilirubin (direct and total), transaminases (AST and ALT), alkaline phosphatase, urea, creatinine, total cholesterol, triglyceride, LDL-C, as well as reduced levels of total protein, globulin, albumin and HDL-C in the diabetic untreated rats were normalized upon treatment with ethanolic extract of C. olitorius leaf. These results suggest that the ethanolic extract of C. olitorius leaf possesses antihyperglycemic property with no major side effect hence it could be considered safe for the management of diabetes

Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control

Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control

Educational differences in diabetes mortality among hispanics in the United States : an epidemiological analysis of vital statistics data (1989–2018)

Background: Diabetes accounted for approximately 10% of all-cause mortality among those 20–79 years of age worldwide in 2019. In 1986–1989, Hispanics in the United States of America (USA) represented 6.9% of the national population with diabetes, and this proportion increased to 15.1% in 2010–2014. Recently published findings demonstrated the impact of attained education on amenable mortality attributable to diabetes among Non-Hispanic Whites (NHWs) and Non-Hispanic Blacks (HNBs). Previous cohort studies have shown that low education is also a detrimental factor for diabetes mortality among the Hispanic population in the USA. However, the long-term impact of low education on diabetes mortality among Hispanics in the USA is yet to be determined. Aims and methods: The aim of this study was to measure the impact of achieving a 12th-grade education on amenable mortality due to diabetes among Hispanics in the USA from 1989 to 2018. We used a time-series designed to analyze death certificate data of Hispanic-classified men and women, aged 25 to 74 years, whose underlying cause of death was diabetes, between 1989 and 2018. Death certificate data from the USA National Center for Health Statistics was downloaded, as well as USA population estimates by age, sex, and ethnicity from the USA Census Bureau. The analyses were undertaken using JointPoint software and the Age–Period–Cohort Web Tool, both developed by the USA National Cancer Institute. Results: The analyses showed that between 1989 to 2018, age-and sex-standardized diabetes mortality rates among the least educated individuals were higher than those among the most educated individuals (both sexes together, p = 0.036; males, p = 0.053; females, p = 0.036). The difference between the least and most educated individuals became more pronounced in recent years, as shown by independent confidence intervals across the study period. Sex-based analyses revealed that the age-adjUSAted diabetes mortality rate had increased to a greater extent among the least educated males and females, respectively, than among the most educated. Conclusions: The results of the analyses demonstrated a powerful effect of low education on amenable mortality attributable to diabetes among the Hispanic population in the USA. As an increasing prevalence of diabetes among the least educated Hispanics has been reported, there is a great need to identify and implement effective preventive services, self-management, and quality care practices, that may assist in reducing the growing disparity among those most vulnerable, such as minority populations

EVERY LIKE IS NOT THE SAME To the Editor

Thoracic Surger