Survenue des obstructions tubaires chez les femmes à Cotonou (Bénin) : rôle des bactéries

Les trompes utérines jouent un rôle très important dans la reproduction humaine. Elles peuvent être facilement atteintes par diverses pathologies dont l’obstruction tubaire. La présente étude a permis de déterminer le taux d’obstructions tubaires dues aux infections et de relever les bactéries en cause à Cotonou. Pour ce faire, 111 femmes venues pour hystérosalpingographie (HSG) ont été soumises aussi à des prélèvements sanguins et cervicaux (bilans microbiologiques). Au total, 51,3% de femmes souffrent d’obstructions tubaires. La majorité d’entre elles (89,4%) a un âge compris entre 25 et 39 ans. Les germes banaux, les mycoplasmes et Chlamydia trachomatis ont été isolés dans respectivement 28,1%, 38,6% et 36,8% des cas. Les différents germes étudiés se retrouvent aussi bien chez les sujets souffrant d’obstructions  tubaires que chez celles qui n’en souffrent pas. Les infections dues aux germes banaux, aux mycoplasmes et à C. trachomatis pourraient engendrer une obstruction tubaire, d’où l’intérêt d’un traitement correct de ces infections afin d’éviter qu’elles ne deviennent chroniques.Mots clés : Obstructions tubaires, Hystérosalpingographie, Infections

Enhanced ultrasonically assisted extraction of bitter melon (Momordica charantia) leaf phenolic compounds using choline chloride-acetic acid–based natural deep eutectic solvent: an optimization approach and in vitro digestion

This is the final version. Available on open access from Springer via the DOI in this recordBitter melon (Momordica charantia) is a rich source of phytochemicals including phenolic compounds with diverse health-promoting benefits and potential food industry application due to their antioxidant potential. Bitter melon leaves have been limitedly investigated in comparison to bitter melon fruits. The current work explores the use of green extraction methodology to optimize enhanced extraction of phenolic compounds from bitter melon leaves using ultrasonically assisted extraction and choline chloride-acetic acid (CHAC)–based natural deep eutectic solvent. Extraction using CHAC significantly improved the extraction of total phenolic compounds, total flavonoids, and individual phenolic compounds (including gallic acid, chlorogenic acid, vanillic acid, epicatechin, and quercetin-3-glucoside) in comparison to water, ethanol, and methanol. The effect of molar ratio, water content, temperature, and time on the extraction efficiency of bitter melon leaf phenolic compounds by CHAC was explored and optimized with surface response methodology (central composite design). The optimum condition for the extraction of individual phenolic compounds is a molar ratio of 1:4.35 CHAC with 20.68% water content at 75 °C for 21.23 min. Evaluation of the bioaccessibility of individual phenolic compounds concluded that the most bioaccessible compound was vanillic acid (105.00 ± 2.52%) followed by salicylic acid, chlorogenic acid, syringic acid, gallic acid, epicatechin, and quercetin-3-glucoside.Ondokuz Mayis Universit

Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds

This is the final version. Available on open access from Wiley via the DOI in this recordDate plum (Diospyrus lotus L.) is an edible fruit from the Ebenaceae family, rich in nutrients, and having tremendous medicinal properties. This paper attempted to show the influence of different parameters of convective drying such as temperature (50, 60, 70, and 80°C) and air velocity (0.5, 1.0, and 1.5 m/s) on the shrinkage and microstructure, rehydration properties, antioxidant activity, and phenolic compounds of date plum. The drying caused significant changes in the color, actual size, and distribution of the fruit cells of date plum. The total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) of fresh date plum were 0.81 ± 0.00 mg GAE/g, 0.23 ± 0.10 mg ECE/g, 7.15 ± 1.09 mmol ISE/g, and 14.92 ± 0.88 mmol/TE, respectively. The drying at 70°C had the highest values of TPC, TFC, gallic acid, chlorogenic and syringic acids, catechin, quercetin-3-glucoside, resveratrol, and DPPH. The drying air velocities showed no significant effects on the antioxidant contents and the antioxidant activity. Of the models applied to the drying kinetics, the Midilli model was found as the best model to describe the drying kinetics of date plum. In addition, the Weibull model was found as the most successful among the models applied to the rehydration kinetics of date plum. According to the achieved findings, the convective drying temperature of 70°C is the optimum temperature to produce the dehydrated date plum. Practical Application This work has revealed the drying conditions responsible for preserving the phenolic compounds, total flavonoid content, and antioxidant features of D. lotus L. The study found the optimum drying conditions, and Midilli and Weibull models were the most fitted models to describe the drying and rehydration behaviors of D. lotus L. fruits, respectively. The drying provides a reasonable value of the possibility of continuous consumption of the fruits dried afforded on off-seasons. The dried fruits are widely used for multipurpose and have been extensively used in food industries due to their rich nutraceutical and antioxidant compounds

Exotic or Native? Interspecific Competition in the Parasitization of the Fruit Fly Ceratitis cosyra

Fopius arisanus Sonan and Fopius caudatus Szèpligeti (Hymenoptera: Braconidae) are two solitary endoparasitoids of tephritid fruit flies that parasitize eggs of fruit flies infesting the same fruits. We studied intraspecific competition between these two parasitoids species in the mango fruit fly Ceratitis cosyra (Walker) (Diptera: Tephritidae). Based on previous documentation of the equal chance of survival between F. arisanus and Fopius ceratititvorus Wharton (Hymenoptera: Braconidae) while co-parasitizing (Bokonon-Ganta et al., 2005), we hypothesized that we would not find a superior competitor between the two parasitoids

Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods

This is the final version. Available on open access from Elsevier via the DOI in this recordSumac (Rhus coriaria) is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region. It is a high shrub or small tree with imparipinnate leaves, villus and red fruits with one-seeded drupe, and small greenish-white flowers. The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food. In this review, the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed. Flavonoids, anthocyanins, phenolic acids, and organic acids have been reported as dominant phytochemicals in sumac, which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations. The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry. Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant, antinociceptive, anti-inflammatory, anti-diabetic, hepatoprotective, cardioprotective, anticancer, anti-infertility, and neuroprotective potential. This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions

Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea

PubMedID: 30758196Infusion-induced changes in the aroma and key odorants and their odor activity values of Iranian endemic herbal (Gol-Gavzaban) tea obtained from shade-dried violet-blue petals of borage (Echium amoenum) were studied for the first time. Two hot teas and one cold tea were investigated and coded as 4MN (4 min/98 °C), 16MN (16 min/98 °C), and 24HR (24 h/ambient temperature), respectively. Aromatic extracts of the tea samples were isolated by the liquid-liquid extraction method and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) for the first time. According to the results of the aroma profiling, a total of 35 common aroma compounds comprising alcohols, acids, volatile phenols, lactones, aldehydes, ketone, pyrroles, and furans were identified and quantified in the tea samples. Indeed, it is worth noting that the aroma profiles of the borage teas were similar. However, the effects of the infusion techniques were clearly different as observed on the content of each individual and total compounds in the samples. The highest mean total concentration was detected in 24HR (266.0 mg/kg), followed by 16MN (247.1 mg/kg) and 4MN (216.1 mg/kg). 1-Penten-3-ol was the principal volatile component in all borage teas. On the basis of the result of the flavor dilution (FD) factors, a combined total of 22 different key odorants was detected. The potential key odorants with regard to FD factors in all samples were prevailingly alcohols, acids, and terpenes. The highest FD factors were observed in 2-hexanol (2048 in 4MN and 24HR; 1024 in 16MN) and 1-penten-3-ol (2048 in 24HR; 1024 in 4MN and 16MN) in samples providing herbal and green notes. Principal component analysis (PCA) showed that the tea samples could clearly be discriminated in terms of their aroma profiles and key odorants. The findings of the current study demonstrate that the tea preparation conditions have a significant impact on the organoleptic quality of borage tea. Copyright © 2019 American Chemical Society

Valeur des bois-énergie, bois d’œuvre et de service dans les zones de mangroves des sites Ramsar 1017 et 1018 au Bénin

This study aims to determine the value of wood and the share of household income allocated to wood consumption expenses in the mangrove areas of RAMSAR sites 1017 and 1018 in Benin, with a view to better planning reforestation programs in the peripheral areas of RAMSAR sites and reducing pressure on natural forests. Surveys were carried out among 1,060 stakeholders from various trades involved in wood processing (heads of households, housewives, food vendors, firewood collectors and retailers, charcoal manufacturers and retailers, loggers, carpenters and sawyers) in the mangrove areas of the two sites. The results showed that a household spends an average 18 446 Fcfa/year on timber consumption, 8 311 Fcfa/year on service wood, 110 230 Fcfa/year on firewood and 30 295 Fcfa/year on charcoal at RAMSAR site 1017. At site 1018, average expenditure per household is 33,938 CFA francs per year for timber, 17,700 CFA francs per year for service wood, 94,535 CFA francs per year for firewood and 24,090 CFA francs per year for charcoal. The study suggests developing a policy of planting the species used for wood and promoting less costly sources of energy for households

Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review

This is the author accepted manuscript. The final version is available from Elsevier via the DOI in this recordFunctional foods derived from milk are essential for human health, including fermented milk, dairy beverages, cheeses, and dairy sweets. The nutritional composition of different milk sources varies, impacting the qualities of resultant functional foods. Goat milk has health-promoting compounds, including calcium, medium-chain fatty acids, and α-casein. Sheep milk has significant amounts of vitamins A, C, thiamine, and folic acid. Buffalo milk is regarded as a nearly complete food item in the human diet and provides greater levels of α-and κ-casein relative to bovine milk. Mare and donkey milk is rich in carbohydrates and proteins, with low-fat contents, making it a suitable dietary option. Camel milk is rich in calcium, potassium, vitamin A, and the absence of β-lactoglobulin, a major allergy compared with bovine milk. This review highlights the nutritional properties of non-bovine milk sources, which could be potentially used in the dairy industry similar to that of bovine milk

Looking at agricultural innovation platforms through an innovation champion lens. An analysis of three cases in West Africa

The concept of an innovation platform is increasingly used in interventions inspired by agricultural innovation systems thinking, as a way of bringing stakeholders from a sector together to enable transformative change. An essential role on such innovation platforms is thought to be that of the ‘innovation champion’, but this role has so far not been unravelled. In this paper, by applying insights from management science to analyse three innovation platforms in West Africa from the Convergence of Sciences – Strengthening Innovation Systems programme (CoS–SIS), different types of innovation champions are mapped. The authors conclude that making a distinction among different types of innovation champions can be useful in identifying members for innovation platforms, but that the specifics of agricultural innovation appear not to be adequately captured by roles attributed to existing categories of innovation champions. Further research is needed to ascertain whether other categories exist, and how different innovation champions interact over time on agricultural innovation platforms