ENHANCEMENT OF IMMUNE RESPONSES BY PROBIOTIC PROPERTIES OF LACTOBACILLUS ACIDOPHILUS NCDC 195

Probiotics are microbial food supplements with beneficial effects on human health. Along with the dietary supplement, probiotics also have immunomodulatory properties. Present study was carried out using the in-vivo utilization of albino mice for the study of immunomodulatory effect of Lactobacillus acidophilus NCDC 195. To estimate the increase immune responses Nitroblue Tetrazolium reduction test, (Inducible Nitric Oxide synthase) test and Phagocytosis (% age) have been studied. Results were compared with the control value and. It was observed that feeding the Swiss albino mice for 15 days with Probiotic dosage (Yogurt), causes 1.98 times increase in Nitroblue Tetrazolium reduction test as compared to control, whereas Inducible Nitric Oxide synthase and phagocytosis shows 1.71 and 1.82 times increase in immune responses respectively. Cell mediated immune response was also calculated, where there was increase of 1.04, 1.07 and 1.02 times in Delayed Type Hypersensitivity (DTH) as compared to control was observed. Keywords: Immunomodulation, Nitroblue Tetrazolium (NBT) reduction, Probiotic, Phagocytosis, Cell mediated immune response, Inducible Nitric Oxide synthetase

Analysing the chemical composition of sumac gummy candy from Rhus Coriaria (Sumac): chemical composition of sumac gummy candy

Sumac is the popular name for the genus Rhus, which is a member of the family Anacardiaceae and has over 250 distinct species of flowering plants. Sumac, or Rhus coriaria, is increasingly used in pharmacology, food science, and veterinary medicine, in addition to being used in cooking and human sustenance.In this study, the manufacture of sumac powder and its physicochemical composition of sumac gummy candy were assessed. Additionally, two varieties of sumac gummy candies with different formulations were created.Sumac gummy candies made with 20% agar, 70% sugar, and 190% sumac water in varied ratios of 90% sumac powder with 10% pomegranate juice (for coloring) and 70% sumac powder. Differences in the chemical composition and sensory qualities of the two kinds of candies were analyzed. The Nine-Point Hedonic Scale and Score Card Method were used for sensory evaluation in order to determine the best acceptable product. Based on sensory examination and chemical analysis, the sumac gummy candies (Sample A) received the highest ratings from the panelists for appearance (8.6), color (7.75), texture (8.4), taste (8.1), flavor (8.9), and overall acceptance (8.35). Moisture (32.61), ash (0.26), fat (0.52), protein (0.52), and carbohydrates (66.05) constitute the sumac gummy candy’s physicochemical composition

DESAIN DAN MANUFAKTUR MESIN PEMIPIL JAGUNG 2 HOPER MENGGUNAKAN MESIN PENGGERAK MOTOR BAKAR 5,5 HP

DESAIN DAN MANUFAKTUR MESIN PEMIPIL JAGUNG 2 HOPER MENGGUNAKAN MESIN PENGGERAK MOTOR BAKAR 5,5 H