Recent Advances in Disease Control by Natural Products in Animals and Birds in Bangladesh

Use of herbs for curing diseases is well documented in the history of all civilizations. Because of the increasing reports of the possible hazards in using synthetic products in animals, natural products are rapidly establishing their credibility. At least 60 different varieties of plants, herbs and shrubs grown in Bangladesh have recognized medicinal properties, and are being used by Village Doctors like Hekims and Quacks for treating diseases in man and animals. A number of natural products are commercially available in Bangladesh most of which are used as feed additives, though few have antibacterial and anticoccidial use. Recent studies revealed that ethanol extract of Ata (Annona reticulatd) at 2% concentration as spray showed highest efficacy (100%) followed by aqueous extract of Bishkatali (Polygonum hydropiper) against Boophilus microplus. Ethanol extracts of Neem (Azadirachta indica), bitter gourd (Momordica charantia) and Padmagulancha (Tinospora tomentosa) were highly effective against common stomach worm Haemonchus contortus in both in vitro and in vivo studies. Bitter gourd (Momordica charantia) has been found very effective against chicken coccidiosis. Birds receiving bitter gourd powder with feed had almost a similar weight gain compared with uninfected control chicks, and both these groups of chicks gained significantly higher (P<0.05) weight compared with chicks receiving sulphaclozine sodium. Anticipating the bright prospect, our research is now targeted mostly on the use of different plants against different parasitic infections in animals and birds. This presentation will cover the details of the currently used natural products in Bangladesh and our efforts in revealing the greatness of these natural products

Dietary Exposure Among Adults in Selangor, Malaysia, to Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat and Fish

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are possible human carcinogens and potent mutagens which increase the incidence of colon, mammary, prostate, breast and other cancers in rodents. Food containing meat and fish are the most important source of exposure to HCAs and PAHs in the diet and heat-treated foods, especially those which are fried, broiled and grilled. The intake of HCAs and PAHs are influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature and duration of cooking. The aim of the present study was to determine the level of HCAs and PAHs in the most consumed foods in Selangor, Malaysia in order to estimate their exposure to these toxic compounds. The dietary intake of HCAs and PAHs in foods consumed by people in Selangor, Malaysia was determined. Levels of six HCAs, namely: 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3-4-dimethylimidazo[4,5-f] quinoline (MeIQ), 2-amino-3-8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4, 8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,7,8-trimethylimidazo[4,5f] quinoxaline (7,8-DiMeIQx) and three PAHs, fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene were measured. Forty-two samples of meat and fish were included in the study. High-performance liquid chromatography with photodiode array detector and fluorescence detector was used to analyze HCAs and PAHs, respectively. Dietary food consumption data (g/day), including meat type and cooking method were obtained using food frequency questionnaires, which were completed by 600 randomly selected subjects aged above 18 years. Results of the study showed that the level of total HCAs in food samples studied ranged from 0 to 38.7 ng/g whereas the level of total PAHs was, 0 to 66.28 ng/g. Among the analyzed HCAs and PAHs, PhIP (30.6 ng/g) and fluoranthene (50.96 ng/g) showed the highest level, respectively. The highest level of total HCAs was found in grilled chicken satay (38.7 ng/g) and for PAHs it was in grilled beef satay (66.28 ng/g). The most abundant HCAs such as PhIP and MeIQx, and for PAHs such as fluoranthene were detected in the food products studied. The 4,8-DiMeIQx, 7,8-DiMeIQx (HCAs) for HCAs and benzo[a]pyrene for PAHs were found in 12 and 22% of the meat and fish dishes. The average daily intake level of HCAs was 553.7 ng/capita/day and for PAHs of 297.58 ng/capita/day. The intake of PhIP was the highest, followed by MeIQx and MeIQ, whereas intake of fluoranthene was the highest, followed by benzo[b]fluoranthene and benzo[a]pyrene. The results reveal that grilled and fried meat and fish products were the major contributors to the exposure of HCAs and PAH

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers

Mango (Mangifera indica L.) is an important annual tropical fruit. Mango seed kernel (MSK) which is industrial by-product contains considerable amount of cocoa butter analogy fats. It is remarkable that no reports on the extraction of the mango seed kernel fat (MSKF) using supercritical carbon dioxide (SC-CO2) have been published. The aim of this work is to blend SC-CO2 extracted MSKF with palm oil mid-fraction (POMF) and palm stearin (PS) to formulate new cocoa butter replacers (CBRs). The physico-chemical properties, thermal properties, solid fat content (SFC) and morphology for the blends of MSKF: POMF and MSKF: PS conducted using different chromatographic and thermal techniques. Optimization of the SC-CO2 extraction parameters of MSKF from MSK were conducted using central composite design (CCD) of response surface methodology (RSM). The variables considered in the study are pressure (20-50 MPa), temperature (40-80 °C), and CO2 flow rate (1-4 ml/min). The optimized fat yield was predicted to be 11.29% at 44.2 MPa, 72.2 ºC and CO2 flow rate of 3.4 ml/min which was close to the fat yield (11.7%) of Soxhlet extraction. The blends containing 70 to 85% of MSKF had physico-chemical properties like fatty acid profiles, iodine value (IV), slip melting point (SMP), saponification value (SPV) and acid value (AV) close to that of commercial CB. Results showed that the major TG ranges in all blends were POP 11-38.8%, SOS 22.1-36.9%, and POS 15.4-16.2%, respectively

Open-vocabulary keyword spotting in any language through multilingual contrastive speech-phoneme pretraining

In this paper, we introduce a massively multilingual speech corpora with fine-grained phonemic transcriptions, encompassing more than 115 languages from diverse language families. Based on this multilingual dataset, we propose CLAP-IPA, a multilingual phoneme-speech contrastive embedding model capable of open-vocabulary matching between speech signals and phonemically transcribed keywords or arbitrary phrases. The proposed model has been tested on two fieldwork speech corpora in 97 unseen languages, exhibiting strong generalizability across languages. Comparison with a text-based model shows that using phonemes as modeling units enables much better crosslinguistic generalization than orthographic texts.Comment: Preprint; Work in Progres

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

The aim of the study was to determine the use of alternative organic acids in formulating marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay). Samples were marinated with table sugar, brown sugar, and honey with the addition of tamarind, lemon, lime, and calamansi for 24 h at 4 °C. The pH readings before and after marinating were measured. HCA concentrations before and after grilling were quantified. There was a significant difference (p<0.05) in the combined HCAs among the control and marinated grilled chickens. Using lemon in marinades containing table sugar, concentrations of DiMeIQx were significantly reduced (p < 0.006) from 16.5 ng/g (low) to 8.30 ng/g for (high) concentrations of organic acid ingredients. The mean pH of the treated samples was significantly lower (p<0.05) than in the control samples. Calamansi was found to reduce HCAs in marinades containing table sugar and brown sugar, whereas tamarind in marinades containing honey

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine

Fatty acid, triacylglycerol compositions, and crystalline structure of bambangan (mangifera pajang) seed fat extracted using different solvent

Nowadays, research on the bambangan fruit waste (seed) has become an interest because of its potential application as a cocoa butter alternative. This work aimed to determine the changes in the quality of the extracted bambangan seed fat (BSF) obtained from hexane, petroleum ether, and ethanol. The total fat content (TFC), physicochemical properties, fatty acid profiles, triacylglycerol composition, and crystalline structure of the extracted BSF were all affected by the extraction solvents. The results showed that BSF has a high content of 1,3-distreoyl-2-oleoyl-glycerol (SOS) of 30.22 – 44.29 %. The solvent type significantly (p<0.05) impacts the stearic and oleic acids of the extracts, resulting in the apparent changes in the high melting symmetrical triacylglycerols such as the SOS. Petroleum ether extracted BSF has high stearic acid of 33.40 %, followed by the hexane and ethanol extracted BSF of 29.29 % and 27.84 % respectively. Moreover, the spherulitic microstructure with needle-like crystals of the extracts also ranging from 30 to 70 μm diameters. Hexane extracted BSF illustrated a less dense spherulitic crystalline micro-structure with a less granular centre than those extracted using the other solvents. The results suggested that the quality of the extracted BSF obtained from non-polar solvent of hexane and petroleum ether is better than the polar solvent (ethanol)

Extraction of fish oil from the skin of Indian mackerel using supercritical fluids.

The total oil was extracted from the ground skin of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical fluid extraction (SFE) at 20–35 MPa and 45–75 °C and by the Soxhlet method for comparison. The oil yield increased with pressure and temperature and the highest yields were 24.7, 53.2, 52.8, and 52.3/100 g sample (dry basis) for the continuous, cosolvent, soaking, and pressure swing techniques, respectively, at 35 MPa and 75 °C. The yield from the Soxhlet extraction was 53.6/100 g sample (dry basis). The CO2 consumption was 581.8, 493.6, 484.9 and 290.9 g for the continuous, cosolvent, soaking and pressure swing techniques, respectively, at 35 MPa and 75 °C. The largest recoveries of PUFA, especially the ω-3 family, were achieved from the soaking and pressure swing techniques at 35 MPa and 75 °C. Thus, the pressure swing and soaking techniques are the most effective at extracting the oil from fish skin

Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia

The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there is much variation in the nutrient quality of the cassava root depends on the several factors, such as geographic location, variety, age of the plant, and environmental conditions. This study was performed to compare and provide information on physicochemical and functional properties of cassava flour planted in two different districts in Sabah, Malaysia, namely Tawau and Semporna. Proximate analysis showed significant differences (p<0.05) in crude protein (2.07 and 2.69%), crude fat (0.55 and 0.68%) and dietary fibre contents (2.38 and 2.09%). Determinations on physicochemical and functional characteristics of the cassava flour showed significant differences (p<0.05) in bulk density (0.57 and 0.79 g/ cm3 ), pH (6.75 and 6.72), colour and foam capacity (3.66 and 7.33%) while there was no significant difference shown in water and oil absorption capacities as well as emulsion capacity. Cassava planted in Semporna was observed to have high values of all pasting property parameters relative to the one planted in Tawau except for the setback viscosity. Gelatinization properties of flours showed significant differences (p<0.05) in onset (70.59 and 68.99°C) and end temperatures (79.81 and 80.03°C)