Biodegradation of selected polycyclic aromatic hydrocarbons by axenic bacterial species belonging to the genera Lysinibacillus and Paenibacillus

The quest for competent degraders of recalcitrant polynuclear aromatic hydrocarbons (PAHs) for use in sustainable bioremediation technology has justified the execution of this work. In this study, three bacterial strains (FB-1, FB-2 and FB-3) were isolated from a former industrial site in Bloomington, Indiana. The catabolic versatility of these obtained strains was evaluated on some selected PAH-naphthalene, anthracene, fluoranthene and pyrene. Using the 16S rRNA sequencing analyses, our strains belonged to the family Firmicutes whereby strain FB-1 was identified as Lysinibacillus sp. FB-1, strain FB-2 as Bacterium FB-2 and strain FB-3 as Lysinibacillus fusiformis FB-3. The biodegradation of the selected PAHs was determined using gas chromatography, and the calculated percentage utilization of the selected PAHs varied between 97 and 4%. We further determined the mean biodegradation rates for fluoranthene when supplemented with molasses. The mean biodegradation rates were between (mg L-1 ) 0.214 ± 0.006 and 0.318 ± 0.002, while MSfluoranthene only ranged from (mg L-1) 0.210 ± 0.056 to 0.437 ± 0.176. However, with ANOVA at 5% (P\0.05) there seemed to be no significant difference in the mea

Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis) hypogaea

The utilization of groundnut seed as a constituents of sourghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 70 and 100% addition. The product, sorghum groundnut-ogi was evaluated for proximate composition, titratable acidity and vitamins B. A taste panel evaluation was conducted to evaluate the acceptability of the products. The data obtained indicated an increase in protein, ash, and fat content. There were no apparent effect of groundnut addition of pH and titratable acidity in the mixtures. The taste panel evaluation and the amylograph pasting characteristics of the groundnut-ogi blends concluded that blends with 50% groundnut addition and beyond were acceptable improving the nutritive value of ogi for neonate

Functional and Nutritive Properties of Spent Grain Enhanced Cookies

The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as animal feeds. The incorporation of this brewery spent grain, BSG, into cookie formulations to 15% maximum levels and its effects on the nutritional and functional properties of cookies was investigated. About 6.14% dried and 610 μm milled BSG were added to cookie formulation mix at 0, 3, 6, 9, 12 and 15% levels. Other recipes added include: wheat flour, salt, sodium carbonate, water, non-fatty milk and additives. The trace metal content of the blended products were also compared with local and imported cookies. The results obtained indicated free fatty acid, moisture content, extracted fat and sensory evaluation of the final cookies were limited to 6% optimum inclusion while the spread ratio analysis suggested 3% BSG usage. The undesirable flavor of BSG as additives influenced the taste of the cookies to a great extent and did not change the nutritional status of the samples from 6% BSG inclusion. The trace metals statistical analysis of the BSG supplemented cookies compared well with both locally baked and imported cookies (p≤0.05). However, addition of brewery spent grains significantly increased the nutritional properties of the cookies up to 6% level of BSG addition

Physiological behavior of newly isolated Bacterium CB1 and Stenotrophomonas maltophilia strain CB2 on Chrysene, Pyrene, Naphthalene and Fluoranthene

The biodegradability of some polycyclic aromatic hydrocarbons were studied in liquid culture media using bacterial strains (Bacterium CB1 and Stenotrophomonas maltophilia strain CB2) isolated from a former industrial site contaminated with organic and inorganic contaminants. The enrichment experiment was done with chrysene. The partial 16S rRNA gene analyses of Bacterium CB-1 possessed 100% similarity to an uncultured bacterium clone nbt020a while Stenotrophomonas maltophilia strain CB2 had 99% similarity to Paenibacillus sp. Y412MC10. Bacterium CB1 and Stenotrophomonas maltophilia strain CB2 degraded naphthalene between the range of 27% and 42%, chrysene 47% and 12%, fluoranthene 5% and 16%, pyrene 12% and 17% respectively. The strains utilized the test compounds as sole source of carbon and energy. As anticipated, the controls (abiotic and killed) losses were insignificant. The residual PAH obtained in some cases correlated to an increase in cell number indicating that our strains were responsible for the degradation

Evaluation of Mallotus oppositifolius

Objective. Mallotus oppositifolius (Geiseler) Müll. Arg. (Euphorbiaceae) is folklorically used to “treat” diabetic conditions in some parts of Nigeria therefore the study, to investigate the extract of the leaves for activities on hyperglycaemia, lipid peroxidation, and increased cholesterol levels in vivo in alloxan diabetic rats as well as its potential antioxidant activity in vitro. Methods. Albino rats (240–280 g) were given an injection of 120 mg/kg body weight, i.p. of alloxan monohydrate. After 8 days, diabetic animals with elevated fasting blood glucose levels (>9 mmol/L) were considered and selected for the study. Results. Oral treatment with the extract administered every 12 h by gavage at doses of 100, 200, and 400 mg/kg of the extract to the test rats, for 14 days, resulted in a significant dose-dependent decrease in blood glucose levels from 12.82 ± 1.02 mmol/dL to 4.92 ± 2.01 mmol/dL at the highest dose of 400 mg/kg compared to the control drug and glibenclamide as well as attendant significant decline in diabetic rats employed in the study. Conclusion. The extract also showed in vitro concentration-dependent antioxidant activity following the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing assays. Findings further suggest the presence of active antidiabetic and antioxidant principles in M. oppositifolius leaves