The Effects of Bacterial Lipopolysaccharide (LPS) on Turkey Poults: Assessment of Biochemical Parameters and Histopathological Changes

A lipopolysaccharide (LPS) is a large molecule and an outer membrane glycolipid found in Gram-negative bacteria, including Escherichia coli (E. coli). These molecules (LPS) target acute inflammatory responses and significant physiological changes. Importantly, E. coli is considered one of the most important bacterial causes of avian colibacillosis that affect domestic turkey industry. However, little information is available about the potential influence of LPS on the biochemical parameters and histopathological changes in turkey poults. Therefore, this study aimed to evaluate the influence of bacterial lipopolysaccharide (LPS) molecules on serum biomarkers and histopathological changes in turkey poults. The birds were randomly divided into five groups, as follows: group I did not receive any inoculation; group II was inoculated with sterile saline; and groups III, IV, and V were inoculated intraperitoneally with LPS at 0.01, 0.1, and 1 mg/kg of body weight (BW), respectively. The biochemical parameters and the histopathology of different organs were examined in all birds one day post-inoculation. Our results revealed hypolipidemia, hypoglycemia, a significant decrease in uric acid, and a significant increase in serum activities of aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and creatine kinase (CK), as well as cardiac troponin T concentrations in treated groups. Moreover, there was a significant increase in α1-, β-, and γ-globulin concentrations and a decrease in albumin and α2-globulin concentrations in group V. However, a significant increase in α2- and γ-globulin levels and a decrease in albumin levels were detected in groups III and IV. In addition, significant decreases in the albumin/globulin ratio were recorded in all LPS-treated groups. Hepatocellular and cardiac muscle necrosis, slight renal changes, and massive pulmonary inflammatory reactions were recorded. This study provides valuable information about serum biomarkers, protein fractions, and histopathological changes in turkey poults treated with LPS for further investigations of pathophysiological mechanisms in avian medicine along with biomedical research

Hesperetin and Capecitabine Abate 1,2 Dimethylhydrazine-Induced Colon Carcinogenesis in Wistar Rats via Suppressing Oxidative Stress and Enhancing Antioxidant, Anti-Inflammatory and Apoptotic Actions

Colon cancer is a major cause of cancer-related death, with significantly increasing rates of incidence worldwide. The current study was designed to evaluate the anti-carcinogenic effects of hesperetin (HES) alone and in combination with capecitabine (CAP) on 1,2 dimethylhydrazine (DMH)-induced colon carcinogenesis in Wistar rats. The rats were given DMH at 20 mg/kg body weight (b.w.)/week for 12 weeks and were orally treated with HES (25 mg/kg b.w.) and/or CAP (200 mg/kg b.w.) every other day for 8 weeks. The DMH-administered rats exhibited colon-mucosal hyperplastic polyps, the formation of new glandular units and cancerous epithelial cells. These histological changes were associated with the significant upregulation of colon Ki67 expression and the elevation of the tumor marker, carcinoembryonic antigen (CEA), in the sera. The treatment of the DMH-administered rats with HES and/or CAP prevented these histological cancerous changes concomitantly with the decrease in colon-Ki67 expression and serum-CEA levels. The results also indicated that the treatments with HES and/or CAP showed a significant reduction in the serum levels of lipid peroxides, an elevation in the serum levels of reduced glutathione, and the enhancement of the activities of colon-tissue superoxide dismutase, glutathione reductase and glutathione-S-transferase. Additionally, the results showed an increase in the mRNA expressions of the anti-inflammatory cytokine, IL-4, as well as the proapoptotic protein, p53, in the colon tissues of the DMH-administered rats treated with HES and/or CAP. The TGF-β1 decreased significantly in the DMH-administered rats and this effect was counteracted by the treatments with HES and/or CAP. Based on these findings, it can be suggested that both HES and CAP, singly or in combination, have the potential to exert chemopreventive effects against DMH-induced colon carcinogenesis via the suppression of oxidative stress, the stimulation of the antioxidant defense system, the attenuation of inflammatory effects, the reduction in cell proliferation and the enhancement of apoptosis

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and <i>Lactobacillus acidophilus</i> LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria

Effects of royal jelly supplementation on regulatory T cells in children with SLE

Background and objective: To our knowledge, no previous studies have focused on the immunomodulatory effects of fresh royal jelly (RJ) administration on systemic lupus erythematosus (SLE) in humans. Our aim was to study the effect of fresh RJ administration on the disease course in children with SLE with some immunological markers (CD4+ and CD8+ regulatory T cells and T lymphocytes apoptosis). Methods: This was an open-label study in which 20 SLE children received 2 g of freshly prepared RJ daily, for 12 weeks. Results: The percentages of CD4+ CD25+high FOXP3+cells (CD4+ regulatory T cells) and CD8+CD25+high FOXP3+cells (CD8+ regulatory T cells) were significantly increased after RJ treatment when compared with baseline values. Apoptotic CD4 T lymphocytes were significantly decreased after RJ therapy when compared with baseline values and the control group. Conclusion: This is the first human study on the effect of RJ supplementation in children with SLE. Our results showed improvements with 3-month RJ treatment with regard to the clinical severity score and laboratory markers for the disease. At this stage, it is a single study with a small number of patients, and a great deal of additional wide-scale randomized controlled studies are needed to critically validate the efficacy of RJ in SLE

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p &lt; 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria

Serological Investigation and Epidemiological Analysis of Bovine Leptospirosis in Egypt

Bovine leptospirosis is a bacterial zoonotic disease of worldwide distribution. Little information is available regarding the occurrence of the disease in the Nile Delta provinces, Egypt. The present study investigated the seroprevalence of leptospirosis among cattle from Dakahlia province, Northern Egypt, and identified the individual variables factors associated with infection. To this end, a total of 600 serum samples from cattle of small stakeholders with various clinical manifestations possibly associated with leptospirosis were collected from different localities across Dakahlia province, Egypt. Sera were examined serologically via ELISA to investigate the occurrence of the disease among animals. Chi-square test and multivariable logistic regression analyses were applied to determine the association between hypothesized risk factors and the disease. Interestingly, our findings showed that 39.33% of the examined sera were positive for Leptospira antibodies, with significant differences among different localities. In addition, statistical analysis showed significant differences among age groups. Notably, the highest prevalence rate (22%) was observed in those aged between 3 and 5 years (p &lt; 0.0001), whereas the lowest prevalence (2.66%) was reported in cattle &lt;1 year old (p &lt; 0.0001). Moreover, females had a significantly higher prevalence rate (35.33%) than males (4%) (p &lt; 0.0001). Furthermore, our results showed significant differences in the occurrence of infection and reported clinical signs (p &lt; 0.0001). Multivariable logistic regression identified repeated breeder and drop milk yield as the best predictors for prediction of ELISA results and linear discriminant analysis (LDA) model showed that overall classification accuracy of ELISA result using clinical signs and demographic data as predictors was 70.7%. The current study concluded a relative high prevalence of leptospirosis among cows bred in movable herds and households in the studied area and that age, repeated breeder and drop milk yield can be considered major risk factors associated with infection

Effects of Fermented Camel Milk Supplemented with Sidr Fruit (<i>Ziziphus spina-christi</i> L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats

Diabetes is one of the most common chronic metabolic diseases, and its occurrence rate has increased in recent decades. Sidr (Ziziphus spina-christi L.) is a traditional herbaceous medicinal plant. In addition to its good flavor, sidr has antidiabetic, anti-inflammatory, sedative, analgesic, and hypoglycemic activities. Camel milk has a high nutritional and health value, but its salty taste remains the main drawback in relation to its organoleptic properties. The production of flavored or fortified camel milk products to mask the salty taste can be very beneficial. This study aimed to investigate the effects of sidr fruit pulp (SFP) on the functional and nutritional properties of fermented camel milk. SFP was added to camel milk at rates of 5%, 10%, and 15%, followed by the selection of the best-fermented product in terms of functional and nutritional properties (camel milk supplemented with 15% SFP), and an evaluation of its hypoglycemic activity in streptozotocin (STZ)-induced diabetic rats. Thirty-two male adult albino rats (weighing 150–185 g) were divided into four groups: Group 1, nontreated nondiabetic rats (negative control); Group 2, diabetic rats given STZ (60 mg/kg body weight; positive control); Group 3, diabetic rats fed a basal diet with fermented camel milk (10 g/day); and Group 4, diabetic rats fed a basal diet with fermented camel milk supplemented with 15% SFP (10 g/day). The results revealed that supplementation of camel milk with SFP increased its total solids, protein, ash, fiber, viscosity, phenolic content, and antioxidant activity, which was proportional to the supplementation ratio. Fermented camel milk supplemented with 15% SFP had the highest scores for sensory properties compared to other treatments. Fermented camel milk supplemented with 15% SFP showed significantly decreased (p p < 0.05) high-density lipoprotein-cholesterol, total protein content, and albumin compared to diabetic rats. The administration of fermented camel milk supplemented with 15% SFP in diabetic rats restored a series of histopathological changes alonsgside an improvement in various enzyme and liver function tests compared to the untreated group, indicating that fermented camel milk supplemented with 15% SFP might play a preventive role in such patients

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk

Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This study targeted the production of probiotic fermented camel milk fortified with date syrup. In addition, the effect of adding date syrup as a prebiotic and flavoring agent to probiotic fermented camel milk on the physicochemical, phytochemical, microbiological, and sensory properties of probiotic fermented camel milk during storage was investigated. Probiotic fermented camel milk without adding date syrup served as a control, and the other two treatments were supplemented with date syrup at ratios of 6.0% and 8.0%. Probiotic fermented camel milk was analyzed after 1 day and 15 days from storage at 5 ± 1 °C. Interestingly, the present study revealed that the addition of date syrup significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification. In addition, non-significant changes in these components were observed during the storage period. However, total protein and fat content did not show significant changes. Furthermore, the addition of date syrup significantly increased (p ≥ 0.05) the total bacterial and Bifidobacteria counts, and this increase was associated with the level of the addition of date syrup. The addition of date syrup also significantly (p ≥ 0.05) improved the sensory scores for flavor, consistency, appearance, and total scores of resultant products. Moreover, the addition of date syrup at a level of 8% showed the highest sensory scores. In conclusion, probiotic fermented camel milk could be produced using a probiotic strain and flavored with date syrup at a level of 8%

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk

Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This study targeted the production of probiotic fermented camel milk fortified with date syrup. In addition, the effect of adding date syrup as a prebiotic and flavoring agent to probiotic fermented camel milk on the physicochemical, phytochemical, microbiological, and sensory properties of probiotic fermented camel milk during storage was investigated. Probiotic fermented camel milk without adding date syrup served as a control, and the other two treatments were supplemented with date syrup at ratios of 6.0% and 8.0%. Probiotic fermented camel milk was analyzed after 1 day and 15 days from storage at 5 &plusmn; 1 &deg;C. Interestingly, the present study revealed that the addition of date syrup significantly (p &ge; 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification. In addition, non-significant changes in these components were observed during the storage period. However, total protein and fat content did not show significant changes. Furthermore, the addition of date syrup significantly increased (p &ge; 0.05) the total bacterial and Bifidobacteria counts, and this increase was associated with the level of the addition of date syrup. The addition of date syrup also significantly (p &ge; 0.05) improved the sensory scores for flavor, consistency, appearance, and total scores of resultant products. Moreover, the addition of date syrup at a level of 8% showed the highest sensory scores. In conclusion, probiotic fermented camel milk could be produced using a probiotic strain and flavored with date syrup at a level of 8%