A sociological study about the factors affecting Immunization status of children at POF hospital Wah Cantt, Pakistan

Immunization assumes a noteworthy part in the aversion of illnesses and grimness and mortality in kids can be highly lessened just by usage and use of EPI (Expanded Program on inoculation). Targets: The goals of the examination were to decide the inoculation status of kids admitted to pediatric ward of tertiary care in POF doctor's facility, Wah Cantt. The purposes behind halfway Immunization and non-Immunization. The sociodemographic factors that influence the inoculation status. Plan, length of the investigation: The examination was Descriptive and span was around a half year Setting: Pediatric and Gynecology wards of POF Hospital Wah Cantt. Examining system: Convenient testing Subjects and Methods: Our investigation included moms of 18 two years matured kids who exhibited to POF Hospital Wah. A pre tried organized survey was filled by the understudies themselves. Results: 87.5% of youngsters were totally inoculated, 9.5% were incompletely vaccinated while 3% were not in the slightest degree. 33.5% of the guardians trusted that there were reactions of immunizations. 44.5% of the guardians suspected that lone oral polio immunization was required and 17% thought about it as annoying. Wellbeing office was distant for19.5% people and 23% face non accessibility of immunizations. Chi square test demonstrated a critical relationship between instructive status of father, mother and place of conveyance with Immunization status. Conclusion: The Immunization status of the kids was satisfactory and there was noteworthy relationship between education status of father, mother and place of conveyance with the inoculation status. The reasons of none and fractional Immunization were unavailability, non-accessibility of immunization, considering polio was the main required antibody and burden for the guardians. Key Words: Immunization, Children, Non Immunizatio

Characterization of microstructure, physicochemical and functional properties of corn varieties using different analytical techniques

Recently, the role of corn and its properties is a field of active research with a view to improving the quality of products being produced from corn flour. In the current study, scanning electron micrographs and textural attributes of three commercially available corn varieties (Xianyu 335, Zhengdan 958, Jade 3) were measured. The present study clearly explored a significant variation in the nutritional and chemical profile of corn verities. The change in the chemical and molecular structure of different corn flours was recorded through scanning the flour pellet using FTIR. The results illustrated that the chemical attributes showed significant variation in corn flours, but Jade 3 ranked higher followed by Xianyu 335 and zhengdan 958, respectively. The results of SEM revealed more intense bonding and round to oval shape with soft and sharp edges results in more water absorption capacity. In the current study,variations in storage modulus and loss modulus were observed corresponding to quality and process-ability of dough. Water was determined on the basis of H and OH group in the range of 1637 cm−1 and 3000–3700 cm−1 while protein was measured on the basis of amides (I &II) in the range of 1550 cm−1 and 1600 cm−1 respectively. The study concludes that analytical techniques (FTIR, NIR) are more reliable to analyze physicochemical mapping and molecular structure

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, and the irregular shape of particles. Rapid Visco Analyzer (RVA) exhibited different pasting behavior on the dough. The molecular structure had similar profiles but showed several discernible absorbance at the different wavelengths. Differential scanning calorimetry (DSC) showed an increase in melting temperature range due to fermentation and freezing/thawing treatment attributed to more heterogeneous morphology. Overall, the results of this research showed the insight alterations that induce the changes in corn flour leading to improvement in some properties and it may enhance the acquaintance about the upright revolution in the profile of corn dough and its potential usage in industry and homes

The effect of lactic acid bacteria and co-culture on structural, rheological, and textural profile of corn dough

This study is aimed at assessing the effect of lactic acid bacteria (LAB) on corn flour using dynamic characterization methods including RVA, TPA, Rheometer, SEM, and DSC along with co-culture technique in order to enhance its applicability by evaluating the variations in rheological, textural, morphological, thermal, and structural properties. Our findings suggested that bacterial incorporation both individually and in combination (co-culture) revealed an improved corn dough profile with better properties. SEM showed irregular shape of particles having more grooves, indentations, and cracks. RVA demonstrated different pasting behavior on the dough. Bacterial inoculation in flour attributed to increase the TO (68.61–71.18), TP (73.74–78.42), TC (78.78–85.36), melting temperature (10.17–15.19), and ΔH (2.72–5.40). The hardness of corn was found approximately 75% of native dough. In treated corn, an increase was noted in both loss and storage modulus in correspondence with changes in the starch configuration and leaching of constituents. The results from DSC presented an increased melting temperature range and gelatinization enthalpy owing to bacterial treatment accredited to diversified morphological characteristics. The outcomes concluded in demonstration of a novel influence on structural, thermal, morphological, and rheological capabilities and capacities of corn dough. Lactic acid bacteria hydrolyzed part of the corn and flour had smaller, irregularly shaped particles with more holes in them, resulting in a reduced water retaining capacity. Textural, thermal, and pasting profile has also been improved due to degradation of macromolecules. Furthermore, the insight alterations induce various changes leading to improved corn flour. It may also develop the associations about the upright insurgence in the corn dough profile and its potential usage in industry and homes

Protective Mechanism of Edible Food Plants against Alcoholic Liver Disease with Special Mention to Polyphenolic Compounds

Alcoholic liver disease (ALD) is one type of liver disease, causing a global healthcare problem and mortality. The liver undergoes tissue damage by chronic alcohol consumption because it is the main site for metabolism of ethanol. Chronic alcohol exposure progresses from alcoholic fatty liver (AFL) to alcoholic steatohepatitis (ASH), which further lead to fibrosis, cirrhosis, and even hepatocellular cancer. Therapeutic interventions to combat ALD are very limited such as use of corticosteroids. However, these therapeutic drugs are not effective for long-term usage. Therefore, additional effective and safe therapies to cope with ALD are urgently needed. Previous studies confirmed that edible food plants and their bioactive compounds exert a protective effect against ALD. In this review article, we summarized the hepatoprotective potential of edible food plants and their bioactive compounds. The underlying mechanism for the prevention of ALD by edible food plants was as follows: anti-oxidation, anti-inflammation, lipid regulation, inhibition of apoptosis, gut microbiota composition modulation, and anti-fibrosis

Antiobesity Effects of Ginsenoside Rg1 on 3T3-L1 Preadipocytes and High Fat Diet-Induced Obese Mice Mediated by AMPK

Ginsenosides Rg1 is one of the major pharmacologically active saponins in ginseng, which as an antioxidant reduces oxidative damage in the liver and can also be used to prevent cardiovascular diseases and diabetes. However, there is no research targeting the effect of lipid metabolism in high-fat diet (HFD)-induced mice. In this study, we evaluated the anti-obesity effects of Rg1 in 3T3-L1 adipocyte cells and HFD-induced obese C57BL/6J mice. Administration of Rg1 to HFD-induced obese mice significantly decreased body weight, total cholesterol, and total triglyceride levels. In addition to effects in 3T3-L1 cells, Rg1 reduced the accumulation of lipid droplets in a dose-dependent manner. Furthermore, Rg1 exhibits an anti-adipogenic effect via regulation of the expression of the transcriptional factors and lipid metabolism-related genes in vivo and in vitro. We observed that Rg1 administration significantly increased the phosphorylation level of AMP-activated protein kinase (AMPK) in both epididymal white adipose tissue and 3T3-L1 cells. These results indicated that Rg1 works both in an anti-adipogenic and anti-obesity manner through inducing AMPK activation, inhibiting lipogenesis, and decreasing intracellular lipid content, adipocyte size, and adipose weight

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water-holding capacity, to 172.66% and 191.63%, respectively. X-ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716–1724 cm−1 and 2922–3307 cm−1 exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample. Pearson correlation analysis showed that the flavonoid and flavonol contents were responsible for the enhanced 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities of the fermented jujube purees. Consequently, fermented jujube puree from tricultures of Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus gave the best results, with the highest phenolics, flavonoid, and flavonol contents and the most improved antioxidative properties and color. Overall, lactic-acetic acid bacteria co-culture holds significant promise in valorizing Junzao jujube purees for functional ingredient development, paving the way for further research into similar interactions with different food matrices or microbial strains