DTIPOA

The study evaluated the effect of prosopis Africana seed coat meal (PASCM) on the performance and carcass characteristics of three hundred (300) Nera brown layer chickens that were fed for a period of 39 weeks. The birds were randomly allotted to 5 experimental diets with 3 replications of 20 birds each. The diets were formulated with the inclusion of PASCM at 0, 15, 20, 25 and 30% levels for treatments T1, T2, T3, T4 and T5, respectively and the data collected were subjected to analysis of Variance in a completely randomized design. Results obtained showed that all the productive parameters were affected (P 0.05). Carcass parameters, carcass cut and internal organs were not affected (P > 0.05) by the dietary treatments however, GIT parts were affected (P < 0.05) by the diets. Performance indicators and carcass characteristics showed that 20% PASCM inclusion level resulted in optimum production and hence recommended for adoption.

Aging-associated, non-transmissible chronic diseases (NTCD) such as cancer, dyslipidemia, and neurodegenerative disorders have been challenged through several strategies including the consumption of healthy foods and the development of new drugs for existing diseases. Consumer health consciousness is guiding market trends toward the development of additives and nutraceutical products of natural origin. Fungi produce several metabolites with bioactivity against NTCD as well as pigments, dyes, antioxidants, polysaccharides, and enzymes that can be explored as substitutes for synthetic food additives. Research in this area has increased the yields of metabolites for industrial applications through improving fermentation conditions, application of metabolic engineering techniques, and fungal genetic manipulation. Several modern hyphenated techniques have impressively increased the rate of research in this area, enabling the analysis of a large number of species and fermentative conditio...

Background and Objectives: Canary seed is a true cereal crop and classified as a 'novel' food for human consumption. To explore potential food applications, the current study was focused on evaluating the functional and nutritional properties of flours and protein isolates from glabrous (yellow and brown) canary seed. The proximate composition, total starch and total amylose content of the flours from both brown and yellow seeds were not significantly different. Both flours shared similar pasting properties and started developing viscosity at ~90 °C. All the protein isolates showed >75% purity although obtained in low yield (<5%). Most of the functional properties of the canary seed flour were significantly lower than those of the protein isolates. Similarly, lower digestibility of the flours (<32% in vitro protein digestibility corrected amino acid scores -PDCAAS) was evident in comparison with the isolates (>50% in vitro PDCAAS). There are no significant differences between the yellow and brown canary seed proteins in terms of their composition, and functional and nutritional properties. However, marked differences were observed between the flours and protein isolates. The selection of yellow seed over the brown seed could be based on the color attributes of the flour or isolates for the intended product application. This study provides insight on the protein quality, i.e., functional and nutritional properties, of flour and protein isolates from yellow and brown canary seed. The findings provide prospects of selecting yellow seeds vs. brown seeds for product applications based on their protein quality.

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Many different species of mushrooms are consumed around the world, after harvesting from nature or cultivated under controlled conditions. Fruiting bodies of mushrooms from the Agaricus, Lentinula, and Pleurotus genera are reported as the most cultivated and commercialized ones in many countries, while wild edible mushroom species vary greatly according to the growth location. Mushrooms are nutritionally well-balanced sources of carbohydrates and proteins, with low fat concentrations, usually ranging from 0.1 to 16.3% making them very health foods. Although mushrooms are not a choice source of lipids, they contain essential fatty acids such as linoleic, oleic, and linolenic in their lipid profiles, usually as the major constituents. Therefore, compared to other food of vegetal and animal origin, mushrooms have the advantage of possessing high levels of polyunsaturated fatty acids (PUFA). Percentage of these fatty acids (in 100 g of total fatty acids) in mushrooms varies greatly: linoleic acid ranges from 0.0-81.1%, oleic acid between 1.0-60.3%, and linolenic acid from 0.0-28.8%. A global overview of the lipid composition of mushrooms is presented in this review, emphasizing the presence and levels of monounsaturated fatty acids (MUFA) and PUFA. Literature points that, in mushrooms, unsaturated fatty acid levels are generaly greater than those of saturated ones, regardless of the continent where the mushroom is cultivated or harvested. Comparing individually different species of the same mushroom (Agaricus bisporus, Pleurotus ostreatus, and Boletus edulis) from different continents, similar fatty acid profile is also frequently observed. The great variety of edible mushrooms found worldwide and their consistent production of fatty acids, regardless the geographic source, make mushrooms an important source of essential fat acids for a human health diet.

Penicillium sclerotiorum e uma especie de fungo filamentoso que produz biomassa com elevados teores de umidade, proteinas e minerais e baixo teor de lipidios e, portanto, tem sido alvo de estudos visando sua aplicacao na area de alimentos. O presente trabalho avaliou a possivel producao de micotoxinas por P. sclerotiorum (o que limitaria sua utilizacao na industria de alimentos), bem como a influencia de mudancas no ambiente de cultivo sobre o perfil metabolico do fungo e composicao nutricional da biomassa. Foram feitos dois cultivos, com meios de cultura empregando diferentes quantidades combinadas de glicose, peptona e cloreto de sodio e quantidades fixas de fosfato monopotassico e sulfato de magnesio. Foram observadas diferencas na coloracao das biomassas e meios de cultura fermentados e nos perfis cromatograficos, entre os diferentes meios de cultura utilizados, indicando que houve modulacao do metabolismo fungico de acordo com a mudanca nas condicoes de cultivo. Nao foram detec...

Salacia crassifolia traditionally known as "Bacupari-do-Cerrado" is used to treat kidney problems, and as a healing agent for coughs and malaria. The phytochemical study of the S. crassifolia roots led to the isolation of thirteen compounds: abruslactone-A (1), urs-12-ene-3β,25,30-triol (2), carioprystimerin (3), β-sitosterol (4), pristimerin (5), dispermoquinone (6), netzahualcoyonol (7), 20-hydroxy-20-epi-tingenone (8), 6-oxo-pristimerol (9), 9β,10β-epoxi-3β-hydroxy-1βH,4βH,5βH,7βH,11αH-guaian-12,8β-olide (10), 3-O-β-D-glucosyl-β-sitosterol (11), 4`-O-methylepigalocatechin (12) and cerebroside (13). The chemical structures of 1-13 were determined by IR, 1D/2D NMR together with X-ray diffractometry. Compounds 2 and 10 are herein described for the first time. Extracts of S. crassifolia and compounds 3, 5, 8 and 9 were evaluated on acetylcholinesterase inhibition, in vitro cytotoxic activity and in vivo toxicity tests using Caenorhabditis elegans model. All tested compounds inhibited acetylcholinesterase, and compounds 3, 8 and 9 demonstrated a greater potential when compared to the standard eserine. The tested compounds showed low cytotoxicity against the THP-1, K562 and MDA-MB-231 cancer cell lines. None of the tested compounds and extracts were toxic against C. elegans since the larvae survival rate in L1 stage was higher than 90%.