ORIGINAL_ARTICLE
Hypolipidemic Effect of Persimmon in Rats Fed High Fat Diet and its Use in Juice and Nectar Preparation
The objective of this study is to investigate the hypolipidemic effects of persimmon fruit on rats fed on high fatdiet. Three groups of male Wister rats were fed on: normal control (NC), high-fat (HF), and high fat supplementedwith whole dried persimmon (Pers/HF, 7%, wt/wt) diets. The results revealed that, the rat’s body weight gain andrelative liver weight were significantly higher in the group fed on HF than the other two groups. The animals fedon diets supplemented with persimmon had improved lipid profile as compared to high fat group. Furthermore, thesupplementation with persimmon induced a significant increase in levels of reduced glutathione and a reduction inmalondialdehyde level when compared to high fat group. In addition, the histopathological examination of the heartand aorta in rats group fed on high fat showed severe histological changes as compared to supplemented persimmongroup, these results reflecting the protective effect of persimmon against atherosclerosis
https://ajfs.journals.ekb.eg/article_20153_b5aad051ee31ecef6211634c64b15f8f.pdf
2009-12-01
11
18
10.21608/ajfs.2009.20153
Persimmon
hypolipidemic
Lipid peroxidation
Rats
juice
nectar
ORIGINAL_ARTICLE
Bacterial Quorum Sensing and Food: A Review
The discovery that bacteria are able to communicate with each other has changed our perceptions of many singleorganisms that inhabit our world. Bacteria cells communicate among themselves using low-molecular-weightcompounds called autoinduceres, through what is known as quorum sensing (QS), a cell density-dependent signalingsystem. The principle components of the QS circuit are; two regulatory genes LuxI and LuxR and the target operonwhich are usually composed of different genes. Quorum sensing enables bacteria to coordinate their behaviour whichinvolved in some bacterial activities. Overall bacteria may use QS for their growth, survival and virulence in foodenvironments. So, targeting QS may be an effective approach against bacterial proliferation and virulence.Food spoilage is a complex process, excessive amounts of foods are lost due to the microbial spoilage. Severalproteolytic, lipolytic, chitinolytic and pectinolytic activities associated with the deterioration of foods are regulatedby QS. Several types of autoinducers (AI), have been detected in different spoiled food products. So, disrupt the QScircuit plays a major role in controlling microbial gene expression related to human infection and food spoilage. TheQS inhibitors can be developed that are targeted toward inhibiting the synthesis of the autoinducer molecules or blockthese signaling systems. Thus, it can lead to prevention of food spoilage, biofilm formation and food born pathogens.
https://ajfs.journals.ekb.eg/article_20158_76cbead5df56919c05ef8c574954a4b0.pdf
2009-12-01
19
32
10.21608/ajfs.2009.20158
Quorum sensing
Bacteria
autoinducers
expression gene
operon
signaling system
proliferation
Virulence
Food spoilage
ORIGINAL_ARTICLE
Research on Whey in Egypt: An Overview
In Egypt, in addition to “sweet whey” and acid whey, there is a third type of whey known as “salted whey” whichresulted during the manufacturing of Domiati cheese. The present article describes some of the beneficial uses ofwhey and permeate as performed by the Egyptian research workers. Chemical composition, microbiological quality,microstructure and ultrafiltration of whey are discussed. Functional and rheological properties of whey proteins arealso considered. The production of some useful products and foods from whey, (whey protein concentrates WPC) andpermeate as, ethyl alcohol, biomass, enzymes, beverages, cheese, ice cream, probiotic dairy products, low fat yoghurtare also described. Finally, the nutritional characteristics of whey, WPC, permeate and their products are also cited.
https://ajfs.journals.ekb.eg/article_20159_41d96ed17b7b9914416c31b4f07453f6.pdf
2009-12-01
1
10
10.21608/ajfs.2009.20159
acid whey
Sweet whey
Salted whey
WPC
Shersh
Masl
small milk
Permeate
ORIGINAL_ARTICLE
Effect of Ascorbic Acid with Either a-Tocopherol or Zizyphus spina christi Extracts on Meat Colour and Lipid Stability of Fresh Beef during Cold Storage
This study was carried out to investigate the effect of ascorbic acid and its combination with either a-tocopherol (Toc+AA) or Zizyphus spina-Christi extracts (ZE+AA), ZE on meat colour and lipid stability of fresh beef steaks from six beef carcasses stored at 4°C for 9 days. AA, (Toc+AA), ZE and (ZE+AA) treatments retarded metmyoglobin formation in beef steaks during 9 days of cold storage as compared with the control. Treatments of (Toc+AA), ZE and (ZE+AA) showed better colour and high suppressed lipid oxidation during 9 days of storage at 4°C as compared with (Toc+AA) or (ZE+AA) and had synergistic effect with each other as antioxidants resulting in reducing activity, inhibition metmyoglobin formation, increased meat colour stability and retarded lipid oxidation. In conclusion, these treatments have an acceptable meat colour and thus extending shelf-life of beef steaks during cold storage.
https://ajfs.journals.ekb.eg/article_20162_a3e36536d560422f174ad78d46c6aa53.pdf
2009-12-01
1
9
10.21608/ajfs.2009.20162
beef steaks
ascorbic acid
a-tocopherol
Zizyphus spina
Christi extracts
ORIGINAL_ARTICLE
Bacterial Food Intoxication : An Overview
In Egypt, in addition to “sweet whey” and acid whey, there is a third type of whey known as “salted whey” which resulted during the manufacturing of Domiati cheese. The present article describes some of the beneficial uses of whey and permeate as performed by the Egyptian research workers. Chemical composition, microbiological quality, microstructure and ultrafiltration of whey are discussed. Functional and rheological properties of whey proteins are also considered. The production of some useful products and foods from whey, (whey protein concentrates WPC) and permeate as, ethyl alcohol, biomass, enzymes, beverages, cheese, ice cream, probiotic dairy products, low fat yoghurt are also described. Finally, the nutritional characteristics of whey, WPC, permeate and their products are also cited
https://ajfs.journals.ekb.eg/article_20168_9246d45a6aeba8c15e52c4811088237f.pdf
2009-12-01
33
43
10.21608/ajfs.2009.20168
acid whey
Sweet whey
Salted whey
WPC
Shersh
Masl
small milk
Permeate