9 research outputs found
Stroke genetics informs drug discovery and risk prediction across ancestries
Get PDFPrevious genome-wide association studies (GWASs) of stroke - the second leading cause of death worldwide - were conducted predominantly in populations of European ancestry(1,2). Here, in cross-ancestry GWAS meta-analyses of 110,182 patients who have had a stroke (five ancestries, 33% non-European) and 1,503,898 control individuals, we identify association signals for stroke and its subtypes at 89 (61 new) independent loci: 60 in primary inverse-variance-weighted analyses and 29 in secondary meta-regression and multitrait analyses. On the basis of internal cross-ancestry validation and an independent follow-up in 89,084 additional cases of stroke (30% non-European) and 1,013,843 control individuals, 87% of the primary stroke risk loci and 60% of the secondary stroke risk loci were replicated (P < 0.05). Effect sizes were highly correlated across ancestries. Cross-ancestry fine-mapping, in silico mutagenesis analysis(3), and transcriptome-wide and proteome-wide association analyses revealed putative causal genes (such as SH3PXD2A and FURIN) and variants (such as at GRK5 and NOS3). Using a three-pronged approach(4), we provide genetic evidence for putative drug effects, highlighting F11, KLKB1, PROC, GP1BA, LAMC2 and VCAM1 as possible targets, with drugs already under investigation for stroke for F11 and PROC. A polygenic score integrating cross-ancestry and ancestry-specific stroke GWASs with vascular-risk factor GWASs (integrative polygenic scores) strongly predicted ischaemic stroke in populations of European, East Asian and African ancestry(5). Stroke genetic risk scores were predictive of ischaemic stroke independent of clinical risk factors in 52,600 clinical-trial participants with cardiometabolic disease. Our results provide insights to inform biology, reveal potential drug targets and derive genetic risk prediction tools across ancestries.</p
Stroke genetics informs drug discovery and risk prediction across ancestries
Get PDFPrevious genome-wide association studies (GWASs) of stroke — the second leading cause of death worldwide — were conducted predominantly in populations of European ancestry1,2. Here, in cross-ancestry GWAS meta-analyses of 110,182 patients who have had a stroke (five ancestries, 33% non-European) and 1,503,898 control individuals, we identify association signals for stroke and its subtypes at 89 (61 new) independent loci: 60 in primary inverse-variance-weighted analyses and 29 in secondary meta-regression and multitrait analyses. On the basis of internal cross-ancestry validation and an independent follow-up in 89,084 additional cases of stroke (30% non-European) and 1,013,843 control individuals, 87% of the primary stroke risk loci and 60% of the secondary stroke risk loci were replicated (P < 0.05). Effect sizes were highly correlated across ancestries. Cross-ancestry fine-mapping, in silico mutagenesis analysis3, and transcriptome-wide and proteome-wide association analyses revealed putative causal genes (such as SH3PXD2A and FURIN) and variants (such as at GRK5 and NOS3). Using a three-pronged approach4, we provide genetic evidence for putative drug effects, highlighting F11, KLKB1, PROC, GP1BA, LAMC2 and VCAM1 as possible targets, with drugs already under investigation for stroke for F11 and PROC. A polygenic score integrating cross-ancestry and ancestry-specific stroke GWASs with vascular-risk factor GWASs (integrative polygenic scores) strongly predicted ischaemic stroke in populations of European, East Asian and African ancestry5. Stroke genetic risk scores were predictive of ischaemic stroke independent of clinical risk factors in 52,600 clinical-trial participants with cardiometabolic disease. Our results provide insights to inform biology, reveal potential drug targets and derive genetic risk prediction tools across ancestries
Effect of Palm Oil Incorporation on the Vitamin A Content of Maize-Bambara Groundnut Complementary Foods
No full textObjective: The effect of fortification of maize-bambara groundnut complementary foods with Brachystegia eurycoma or potash emulsified red palm oil on the vitamin A content was studied.
Materials and Methods: Fresh red palm oil:water emulsion (1:1, v/v) was stabilized with B. eurycoma flour or ground potash (1:1, w/v), dried and used to fortify maize-bambara groundnut infant formulae (1:3, w/w) before or after 72 hour backslopping fermentation. Fermented formulae were dried at 50oC for 12hr and analyzed for vitamin A content.
Results:Vitamin A in fermented maize-bambara groundnut [(MB)f] and fermented maize-bambara groundnut malt [(MBm)f] flour blends were 33.01 and 41.17ìgRE/100g respectively while in the fortified blends, vitamin A content varied from 490.07-502.92 ìgRE/100g and 511.44-538.82 ìgRE/100g in potash-emulsified samples fortified pre- and post-fermentation respectively. In B. eurycoma-emulsified samples, it was 536.27-740.12 ìgRE/100g and 634.42-868.72 ìgRE/100g respectively. The maize-bambara groundnut malt [(MBm)f] flour blends fortified post-fermentation with B. eurycoma-emulsified red palm oil had the highest vitamin A content of 868.72 ìgRE/100g.
Conclusion: Maize–bambara groundnut malt fortified post-fermentation with red palm oil emulsified with B. eurycoma had the highest vitamin A content over potash-emuksified samples and samples fortified prefermentation. B. eurycoma–emulsified palm oil could therefore serve as an effective food vehicle for incorporating vitamin A into complementary foods for infants. The fortified products had low moisture contents which could enhance storage stability
Effect of Malting on the Chemical Composition of Cowpea (Vigna unguiculata) and Soybeans (Glycine max) Seeds
No full textObjective: To produce cowpea and soybean malts of acceptable diastatic quality and evaluate changes in chemical composition of the malted cowpea and soybean. Materials and Methods: Malts of cowpea and soybean were produced by steeping in clean tap water for 4 hours, air rested for 2 hours and re-steeped in water for 4 hours. The out-of-steep grains were germinated in the dark for 72 hours and oven dried at 50 °C. The malts were analyzed for diastatic activity and their contents of moisture, protein, sugar, fat, peroxidation products, phytate, tannin and trypsin inhibitor. Results: After malting, the diastatic activity of cowpea increased from 28.87 to 63.33 °L while soybean’s increased from 27.33 to 30.00 °L. The moisture, protein and sugar contents also increased while the fat content decreased, TBA content increased in cowpea (0.002 to 0.003 mg/100g) but remained unchanged in soybean. Phytate and tannin contents decreased in cowpea but increased in soybean, while the activity of trypsin inhibitor increased in cowpea, but decreased in soybean. Conclusion: Cowpea and soybean malts of acceptable diastatic and nutritional quality were produced by the two-step wet steep malting process. The malts could be resourcefully applied to increasing nutrient density in foods particularly when used to as enrichment agents. However, cowpea malts may not be suitable for storage because of the increased TBA content.Key words: cowpea, soybean, malting, chemical composition
Effects of Single Film, Packaging Methods and Relative Humidity on the Moisture Content and Water Activity of Kilishi during Storage
No full textThis study was carried out to determine the effect of single film packaging and relative humidity (RH) on the moisture content and water activity of Kilishi during storage. Polypropylene (PP) and high-density polyethylene (HDPE) films were used for the packaging. Kilishi was prepared by trimming off blood vessels, fat and connective tissues from the beef raw material, cutting the beef into strips and mixing with the standard ingredients slurry consisting defatted groundnut cake and array of spices. It was dried in two stages and roasted briefly over charcoal fire, cooled and packaged 50 gram per pack in 40 polypropylene (PP) and 40 high-density polyethylene (HDPE) films. Twenty of each of these were vacuum-sealed with Koch Provac 880 vacuum sealer, while the other twenty of each film were sealed with an impulse sealer. Storage was at ambient temperature 32-34oC over a 40 week period. Moisture content and water activity were determined at eight week intervals using means of triplicate determinations. The moisture content decreased in the PP packs from 11.9% to 9.5%, while it decreased from 11.9% to 10.4% in the HDPE. The water activity (aw) remained constant at 0.63 for the PP packs, but rose from 0.63 to 0.66 in the HDPE packs. There were significant differences between PP and HDPE films in both moisture content and water activity at the 5 percent alpha level. The RH was measured with the wet and dry bulbs and later converted using adiabatic chart. It increased from 21% to 72% as storage progressed from dry season to wet season
Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips
Get PDFThis study was undertaken to determine the possibility of producing acceptable ‘abacha’ from dried chips. The ‘abacha’ slices were processed from dried cassava chips and fresh roots of four cassava varieties, TMS 98/2101, NR/87184, TMS 97/4779 and NR87184. The proximate composition, chemical and sensory properties as affected by the processing method and variety were evaluated. The proximate composition of the ‘abacha’ (on dry basis) showed moisture content range of 9.53 – 10.48%, protein 1.07 – 1.66%, ash 2.06 – 2.56%, fibre 1.72 – 1.95, fat 0.39 – 0.58% and carbohydrate content of 83.59 – 85.05%. The chemical composition of the wet ‘abacha’ slices showed pH of 5.60 – 5.80, total titratable acidity (TTA) of 0.047 – 0.063, and hydrogen cyanide (HCN) value of 7.80 – 10.41 mg/100 g. Generally, the TTA of the ‘abacha’ samples was not significantly (p > 0.05) affected by the method ofprocessing ‘abacha’ and the variety used. Drying the wet ‘abacha’ reduced the pH to 5.20 – 5.30, increased the TTA to 0.213 – 0.230% and further reduced the HCN content to 7.32 – 8.63 mg/100 g. The HCN of all the ‘abacha’ samples processed from dried chips were significantly (p < 0.05) lower than the HCN of ‘abacha’ processed from fresh cassava root in some of the varieties. The lower sensory scores for ‘abacha’ made from dried chips shows that they were inferior to the ones from fresh cassava, although they were also accepted by the consumers. It also comparedfavourably with the ‘abacha’ processed from fresh cassava root in chemical qualities. This shows that when the need arises ‘abacha’ slices can be processed from dried cassava chips
Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun
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