Isolation And Identification Of Dominant Lactic Acid Bacteria From Dahi: An Indigenous Dairy Product Of Nepal Himalayas

Morphological, cultural, physiological and biochemical characteristics were employed to identify dominant Lactic acid bacteria (LAB) isolates from 39 dahi (indigenous dairy product) samples collected from different districts of eastern Nepal. The isolates comprised of predominately Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroids subsp. mesenteroids. S. thermophilus were found consistently in most of the samples examined. In this study, 59.38% of Lactobacilli, 21% of Streptococci, 8.2 % Lactococci and 11.42 % Leuconostocs were isolated from indigenous dahi. This study revealed diversity of lactic acid bacteria in Nepalese milieu having immense potential in producing qualitative fermented milk

RuBisCO: a sustainable protein ingredient for plant-based foods

Ribulose bisphosphate carboxylase/oxygenase (RuBisCO), is a widely available plant protein receiving great interest because of its nutritional and functional properties. It can be a valuable source of protein for vegetarians. However, it has not received commercial significance due to the lack of a streamlined extraction process at the industrial scale, including its potential health benefits. In this review, we have summarized the literature on the biochemical characteristics of RuBisCO and compared its nutritional value with other plant proteins, as well as highlighted its digestibility, allergic traits, and potential health benefits. Moreover, the existing literature on the extraction of RuBisCO, associated challenges in industrial-scale RuBisCO purification, and recent innovations that occurred in this context are compiled. We believe this review will provide insights into RuBisCO’s nutritional value and techno-functionality. Altogether, RuBisCO can be a sustainable source of protein in the future, especially for vegetarians

Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

The effect of acetylation of milled rice of selected rice varieties viz. TDK8 and DG on their physicochemical properties was investigated at different acetic anhydride concentrations (1-7 g per 100 g of milled rice samples in 225 mL of water). Results showed that the intact starch of milled grains of both selected verities could be acetylated (Acetyl % for TDK8 = 2.18 and for DG = 0.89) even with 1 g of acetic anhydride. X-ray diffraction patterns showed that acetylation resulted in reduced crystallinity. Acetylation resulted in reduced peak and final viscosities and gel strength, particularly in glutinous (TDK 8) and non-glutinous (DG) rice. Thermal study showed acetylation resulted in reduced thermal transition temperatures and enthalpy of both varieties. Although the increase in retrogradation thermal temperatures was observed, the amount of retrograded starch was decreased in both varieties. Furthermore, the texture of cooked acetylated grains was less hard and more adhesive. In vitro digestion showed significant decrease in GI possibly due to structural changes in the native starch during acetylation. These findings suggest a good potential of applying acetic anhydride pre-treatments in rice processing, especially glutinous varieties to control the hardness and maintain the stickiness properties of rice. (C) 2018 Elsevier Ltd. All rights reserved

RuBisCO: a sustainable protein ingredient for plant-based foods

Ribulose bisphosphate carboxylase/oxygenase (RuBisCO), is a widely available plant protein receiving great interest because of its nutritional and functional properties. It can be a valuable source of protein for vegetarians. However, it has not received commercial significance due to the lack of a streamlined extraction process at the industrial scale, including its potential health benefits. In this review, we have summarized the literature on the biochemical characteristics of RuBisCO and compared its nutritional value with other plant proteins, as well as highlighted its digestibility, allergic traits, and potential health benefits. Moreover, the existing literature on the extraction of RuBisCO, associated challenges in industrial-scale RuBisCO purification, and recent innovations that occurred in this context are compiled. We believe this review will provide insights into RuBisCO’s nutritional value and techno-functionality. Altogether, RuBisCO can be a sustainable source of protein in the future, especially for vegetarians

A critical review on Pulicaria species occurring in Qatar: traditional uses, phytochemistry and biological activities

In Qatar, three main species of Pulicaria (from Asteraceae) such as Pulicaria undulata (L.) C.A.Mey, Pulicaria gnaphalodes (Vent.) Boiss. and Pulicaria sicula (L.) Moris are reported. Traditionally, these species have almost the same ethnomedical uses, including their use as herbal tea. This could be because of morphological similarities among some of these species, which also results in taxonomic ambiguity. Altogether, this indicates that these species need to be reviewed comparatively, to understand the phytochemical uniqueness and therapeutic significance of each species individually, including species differentiation at the subspecies level. Hence, this review aims to comparatively review the available literature about traditional uses, phytochemistry, and bio-activities of these species. Being aromatic plants, the chemical composition of essential oils of these species has been extensively studied and reported over 300 volatile organic compounds. Among these, oxygenated monoterpenes and sesquiterpenes are dominant. The diverse and distinguishable composition of essential oils can differentiate P. undulata and Pulicaria crispa (Forssk.) Oliv. (Synonyme: Pulicaria undulata subsp. undulata). Likewise, flavonoids and sesquiterpenes are the most reported classes of compounds in non-essential oil fractions. Various biological and pharmacological activities are reported to the essential oils, crude extracts, and their fractions, or isolated compounds of these species. Among these, antimicrobial, anticancer, and anti-oxidant activities were mostly investigated, mainly under in vitro conditions. Several distinguishable compounds are listed for each species that can potentially be used as chemical markers while characterizing these species. Most of the traditional claims of these species are validated in recent scientific studies. However, further detailed in vivo clinical interventions are needed for their potential use as therapeutic agents.Open Access funding provided by the Qatar National Library

Isolation and identification of dominant lactic acid bacteria from dahi: an indigenous dairy product of Nepal Himalayas

Morphological, cultural, physiological and biochemical characteristics were employed to identify dominant Lactic acid bacteria (LAB) isolates from 39 dahi (indigenous dairy product) samples collected from different districts of eastern Nepal. The isolates comprised of predominately Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroids subsp. mesenteroids. S. thermophilus were found consistently in most of the samples examined. In this study, 59.38% of Lactobacilli, 21% of Streptococci, 8.2 % Lactococci and 11.42 % Leuconostocs were isolated from indigenous dahi. This study revealed diversity of lactic acid bacteria in Nepalese milieu having immense potential in producing qualitative fermented milk

Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production

Extensive intraoperative peritoneal lavage with surgery, compared to surgery alone, for patients diagnosed with gastric cancer: A systematic review and meta-analysis of randomized controlled trials

Background: Gastric cancer ranks as the fifth most frequently diagnosed cancer and the seventh most prevalent overall. The lifetime risk of developing gastric cancer is 1.87% for males and 0.79% for females worldwide.Aim: This systematic review and meta-analysis aimed to determine whether Extensive Intraoperative Peritoneal Lavage (EIPL) provides short-term benefits or improved survival outcomes for patients undergoing gastrectomy.Methods: A comprehensive search spanned PubMed, Embase, Cochrane Library, clinicaltrials.gov, and Web of Science, from their inception up to October 2023, adhering to predefined inclusion and exclusion criteria. The quality of the studies was analyzed using the Cochrane Collaboration Risk of Bias Tool. Data analysis was done using Review Manager 5.3, utilizing a random-effects model.Results: Our analysis incorporated seven randomized controlled trials with 2602 patients. The follow-up time for all outcomes varied from 30-60 months. For our primary outcomes, EIPL demonstrated a significant benefit over surgery alone in terms of recurrence (RR=0.73; 95% CI: 0.65 to 0.83, P\u3c0.00001) and postoperative complications (RR=0.67; 95% CI: 0.51 to 0.87, P=0.003). For our secondary outcomes, postoperative hospital stay (MD=-0.35; 95% CI: -1.11 to 0.41; P-value=0.37), 3-year overall survival (OR=1.44; 95% CI 0.84 to 2.47; P-value=0.19), 3-year disease-free survival (HR=0.93; 95% CI: 0.78 to 1.13; P-value=0.48), and time to first flatus (MD=-0.17; 95% CI: -0.35 to 0.01; P-value=0.06), no statistically significant differences were observed between the EIPL and control groups.Conclusion: While there is a marginal difference in survival outcomes, EIPL holds promise in significantly reducing overall cancer recurrence and suggests an enhancement in postoperative recovery