Dietary assessment and nutrition pattern of maternal with gestation diabetes at Misurata Medical Centre

Background: The gestational diabetes mellitus (GDM) is yet another pregnancy complication for a pregnant woman, GDM happens when the body fails to produce enough insulin to regulate the sugar in blood. A healthy dietary regimen and eating behavior regarding GDM is a necessarily to ensure the health and development of pregnancy stages. Objectives: This study was conducted to assess nutrition patterns of gestation diabetes, also to correlate fasting blood glucose and HbA1c with anthropometric parameters, lifestyle and dietary pattern of maternal with GDM at Misurata. Materials and methods: Hospital-based cross section study was performed on 150 participants, whose selected randomly from Misurata Medical Centre (MMC). The data were collected thoroughly structured questionnaire and patient file. Result: The majority of participants (68 %) were fall with age group 20–35 years, greater of maternal at third trimester (55 %), maternal (22 %) had delivered babies with birth weight than 4 kg. Greater maternal (75 %) had family history with diabetes mellitus, whose diagnosed with polycystic ovary syndrome (19 %) and obesity (72 %) obese. The results revealed that majority of participant (84 %) hadn’t therapeutic diet. Highest rates of participants (57 %, 83 %, 80 %) had consumed high glycemic, fast and fatty food. Majority of participants (78 %) had elevated fasting blood glucose (≥120 mg/dl). Greater participants (92 %) had elevated HbA1c (≥6.5 %). Highly significant correlation (P≤0.01) of HbA1c and FBS with multi-pregnancies, age, birth weight and multiparty. Whereas, a significant correlation (P≤0.05) between weight birth, age, multi-pregnancy and abortion. Conclusion: the nutrition risks factors associated GDM will threatening health pregnancy unless the maternal committed with therapeutic diet pla

Funkcionalna svojstva i primena hidrolizata proteina surutke dobijenih biotehnološkim putem

The amount of whey products on the market is negligible in relation to the amount of unused whey, which leads to the conclusion that developing and improving the process of whey processing must introduce new unconventional products, which would take a more significant place in the range of consumer products. In this sense, the aim of this doctoral dissertation was the production and characterization of bioactive whey proteins hydrolysates, which as such could be applied separately or in combination with other food products. In order to produce bioactive whey protein hydrolysates, a selection of an optimal biotechnological process for the production of hydrolysates with improved biological properties was performed. In the research, selection of optimal microorganisms and enzymes, optimization of the processes of fermentation and enzymatic hydrolysis were performed in order to produce hydrolysates of high biological activity. The produced hydrolysates are analyzed in both the bioactivity aspect and the aspect of their functional characteristics, after which the optimal production process was adopted. In the last phase of the research, a proposal for the application of the produced bioactive hydrolysate in a confectionery fat filling was made. The fat filling enriched with bioactive hydrolysate of whey proteins has been thoroughly examined in terms of sensory characteristics and texture, and the formulation by which it is possible to obtain a final product with optimal characteristics is proposed. During the selection of microorganisms and enzymes, biotechnological modification of whey proteins was carried out using Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains, as well as commercial enzymes Pepsin® and Tripsin®. Fermentation and enzymatic hydrolysis processes are optimized with the aim of producing hydrolysates with high antioxidant activity. After that, the selection of optimal bacterial strain and enzyme was performed, as well as the optimal processes conditions. During the selection, the antioxidant activity, the protein and amino acid content, the degree of hydrolysis, the foam formation ability, emulsifying properties, digestibility and bioavailability were monitored. The obtained bioactive hydrolysates were then dried, analysed and added, in powder form, to the fat filling as a model of the confectionery product. During the characterization, antioxidant, antirheumatic, anti-inflammatory and antimicrobial activity, the ability to inhibit lipid peroxidation, and the stability of the antioxidant activity of the produced hydrolysate powder were monitored. After that, an optimal amount of hydrolysate powders, which can be added to the fat filling without adversely affecting its sensory properties and texture, was tested...Količina proizvoda od surutke na tržištu je zanemarljivo mala u odnosu na količinu surutke koja se nepropisno odlaže što navodi na zaključak da bi se razvojem i unapređenjem procesa prerade surutke mogli dobiti novi nekonvencionalni proizvodi koji bi zauzeli značajnije mesto u paleti proizvoda namenjenih širokoj potrošnji. U tom smislu cilj ove doktorske disertacije je bio proizvodnja i karakterisanje bioaktivnih hidrolizata proteina surutke, koji bi kao takvi mogli biti primenjeni zasebno ili u kombinaciji sa drugim prehrambenim proizvodima. U cilju proizvodnje bioaktivnih hidrolizata proteina surutke izvršena je selekcija optimalnog biotehnološkog procesa pomoću koga se mogu proizvesti hidrolizati proteina surutke unapređenih bioloških svojstava. U okviru istraživanja izvršena je selekcija optimalnih kultura mikroorganizama i enzima, optimizacija uslova procesa fermentacije i enzimske hidrolize u cilju proizvodnje hidrolizata visoke biološke aktivnosti. Proizvedeni hidrolizati su detaljno okarakterisani kako sa stanovišta bioaktivnosti tako i sa stanovišta njihovih funkcionalnih karakteristika, nakon čega je usvojen optimalan proces proizvodnje.. U poslednjoj fazi istraživanja dat je predlog primene proizvedenog bioaktivnog hidrolizata u masnom kremu namenjenom konditorskoj industriji. Konditorski masni krem obogaćen bioaktivnim hidrolizatom proteina surutke je detaljno ispitan po pitanju senzornih karakteristika i teksture na osnovu čega je predložena receptura čijom primenom je moguće dobiti fimalni proizvod optimalnih karakteristika. Tokom selekcije kultura mikroorganizama i enzima izvršena je biotehnološka modifikacija proteina surutke primenom sojeva Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272, kao i komercijalnih enzima Pepsin® i Tripsin®. Procesi fermentacije i enzimske hidrolize su optimizovani sa ciljem proizvodnje hidrolizata visoke antioksidativne aktivnosti. Nakon toga izvršena je selekcija optimalnog bakterijskog soja i enzima kao i uslova izvođenja ovih procesa. Tokom selekcije praćena je antioksidativna aktivnost, sadržaj proteina i aminokiselina, stepen hidrolize, svojstvo stvaranje pene, emulgujuća svojstva, svarljivost i bioraspoloživost. Dobijeni bioaktivni hidrolizati su nakon toga sušeni, detaljno okarakterisani i u praškastom obliku dodavani u masni krem kao model konditorskog proizvoda. Tokom karakterizacije praćeni su antioksidativna, antireumatska, anti-inflamatorna i antimikrobna aktivnost, sposobnost inhibicije lipidne peroksidacije kao i stabilnost antioksidativne aktivnosti proizvedenih hidrolizata u prahu. Nakon toga, ispitana je optimalna količina hidrolizata u prahu koja može biti dodata u konditorski masni krem bez negativnog uticaja na njegova senzorna svojstva i teksturu..

Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates

Due to the health benefits and potential food preservative applications, natural antioxidants were recently attracted great attention of many food manufacturers which tend to produce healthy foods. The special challenge in this field is production of antioxidants on food matrixes that can be suitably used for a wide range of products. In that sense, soy, whey and milk substrates have a great potential as a carriers for delivery of antioxidants into the many food products. The aim of this study was selection of appropriate strain-substrate combination that allows the production of high level of antioxidant activity. Soy, whey (cow’s and goat’s) and milk substrates were fermented with Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains at 37 °C during 24 h. The antioxidant activity of the substrates was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant potential (FRAP) assays that evaluate antioxidant activities by different reaction mechanisms. Based on the results, increased antioxidant activity was reached in all tested strain-substrate combinations. High levels of antioxidant activities, in the range 29.7-72.2%, were reached in all substrates fermented with Lb. rhamnosus strain. Among all combinations, goat whey fermented with Lb. rhamnosus exhibited the highest increase of DPPH scavenging activity (for 21.1%) as well as FRAP antioxidant activity (for 0.761 mmol Fe+2 L-1) compared to the unfermented substrate. Thus, the study introduces the Lb. rhamnosus as highly effective in production of antioxidants during the 64 fermentation of goat whey. Furthermore, goat whey fermented with Lb. rhamnosus, used in liquid or lyophilized form, represents an excellent carrier for delivery of antioxidants into the different dairy and confectionery products

Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis

The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL(-1) of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL(-1) achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement