Detection of Candida species by nested PCR method in one-humped camels (Camelus dromedarius)

Tropical Animal Health and Production - Systemic fungal diseases are the infections caused by false treatment protocols and generally are not taken into consideration especially in the veterinary...     

The Effect of Kefir as a Dietary Supplement on Nonspecific Immune Response and Disease Resistance in Juvenile Rainbow Trout,Oncorhynchus mykiss (Walbaum 1792)

In this study, juvenile rainbow trout fed with commercial pellets containing kefir provided increased nonspecific immune response and improved disease resistance against lactococcosis and yersiniosis. Kefir was used as a feed supplement at 2, 5, and 10% inclusion rates and several nonspecific immune parameters were observed at day(s) 1, 7, 14, 21, 28, and 35 following the treatment. A total of four experimental groups, including control, was established. The various parameters including hematocrits, nitroblue tetrazolium positive neutrophils, total leukocytes, serum lysozyme activity, total serum protein, and immunoglobulin M (IgM) levels were examined. As a result of this study, kefir‐fed fish had an increase in measured nonspecific immune parameters, especially in the group received the 10% kefir treatment. The challenged fish fed with kefir‐supplemented diet showed a better survival rate against Lactococcus garvieae than Yersinia ruckeri. Kefir supplementation reduced fish mortality significantly against L. garvieae.     

The distribution of taste buds in Garra rufa

The distribution and relative frequency of external taste buds (TB) of Garra rufa were studied. TB of Garra rufa were observed on different body location (lips, lateral and ventral areas, forehead, operculum and dorsal-pelvic-pectoral-anal fins). TB are at the highest frequency in lips, forehead, pectoral and anal fins. These structures are moderate as a number in operculum, La2 (between pelvic and anal fins) areas, and then decreased a few in other areas.     

Antimicrobial,Antioxidant, and Antimutagenic Activities of Five Turkish Pear Cultivars

The pear (Pyrus spp.) is one of the most important fruits consumed in daily life. The aim of this study was to determine the total phenolic and ascorbic acid contents, as well as the antimicrobial, antioxidant, and antimutagenic activities, of various pear cultivars. The fruits of five pear (Pyrus communis L.) cultivars (‘Deveci’, ‘Kizil’, ‘Egirsah’, ‘Gugum’, and ‘Banda’) were used in this study. It was determined that the peel and pulp of the ‘Kizil’ pear had the highest total phenolic content (402.5?mg/100?g and 215.2?mg/100?g, respectively), while those of the ‘Banda’ pear had the lowest total phenolic content (326?mg/100?g and 126.1?mg/100?g, respectively). Additionally, the ‘Kizil’ pear showed the highest antioxidant capacity in the 2,2’-azino-bis(3-ethylbenzothiazoline-6-6-sulphonic acid) (ABTS) and ferric-reducing ability assay (FRAP) (1.72 μmol TE/g FW and 161.25?μmol Fe II/g FW, respectively) and the highest ascorbic acid content (16.02?mg/100?g). The ‘Banda’ pear showed the highest antibacterial activity against the test bacteria. However, none of the pear extracts displayed antifungal activity. While all doses of the ‘Kizil’, ‘Gugum’, and ‘Banda’ pear extracts used in this study, except 80?μL/plate, exhibited antimutagenic activities, only the lowest dose (10?μL/plate) of the ‘Deveci’ pear extract showed the antimutagenic activity against induced mutagenesis in the Salmonella typhimurium TA 98 strain. Consequently, the five Turkish pear cultivars used in this study exhibited different levels of antimicrobial, antioxidant, and antimutagenic activities.     

Histological and histochemical characterization of the mucosa of the digestive tract in flower fish (Pseudophoxinus antalyae)

The wall of the digestive tract is composed of the tunica mucosa, tunica muscularis and tunica serosa. Lamina-submucosa separation or any glands were not observed in tunica mucosa. Goblet cells were determined to constitute a much larger reserve at digestive tract mucosa. Histochemical analysis of the intestine of flower fish (Pseudophoxinus antalyae) showed that gastrointestinal mucous content included sulphate-esters and/or carboxylic [Alcian blue (AB) 0.06+], glycogene and/or oxidable dioles [periodic acid/Schiff+ (PAS+)], neutral or acid-rich (PAS/AB pH 2.5+), sialic acid residues (KOH/PAS) and strong acid sulphated [Aldehyde fuchsin+ (AF+)] glycoproteins (GPs). Except these mucosubstances to lower densities, densely sulphate (AB pH 2.5+), O-sulphate esters (AB pH 1+) strong and weak sulphated (AB 0.3 M+), GPs were also determined.     

The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

Brewer's spent grain (BSG) is the main by-product of the brewing industry. The incorporation of BSG into ready-to-eat expanded products and its effects on the textural and functional properties of extrudates have been studied. Dried and milled BSG at levels of 10–30% was added to the formulation mix made of wheat flour, corn starch and other ingredients. The results obtained from the analysis of the extrudates are discussed in terms of the interaction between the ingredients and effects of processing conditions. The samples were processed in a twin-screw extruder with a combination of parameters including constant feeding rate of 25 kg/h, process temperatures 80–120 °C and screw speeds of 150–350 rpm. Pressure, torque and material temperature during extrusion were recorded. The extrudate properties of nutritional and textural characteristics were measured. Image technique investigations provided useful information on internal structure of the extruded products, total cell area, and their contribution to the appearance and texture. It was found that addition of BSG significantly increased protein content, phytic acid and bulk density, decreased sectional expansion index, individual area and total area of the cells. The higher level of BSG resulted in cells with thicker walls with a rougher surface.     

Evaluating and Modeling of the Seedling Growth Ability of Wheat Seeds as Affected by Shallow-Saline Groundwater Conditions

The adverse effects of shallow-saline groundwater may vary among crucial growth stages of crops by decreasing crop growth and productivity. The present study aimed to assess the germination and seedling growth ability of wheat seeds grown in four different (0.38, 2.0, 4.0, and 8.0 dSm^?1) groundwater salinities (GWS) and three (30, 55, and 80?cm) groundwater depths (GWD) condition. To achieve this aim, wheat crops were grown in drainable lysimeters under rain shelter conditions until the maturity stage, and then wheat seeds were harvested from various saline groundwater conditions. Afterward, wheat seeds were germinated to identify the performance of germination and seedling growth attributes. Response surface methodology (RSM) was used to determine the optimal growing wheat seeds condition, which had high early seedling growth performance. The results showed that the seedling growth performance of wheat seeds increased with increasing GWDs, while decreased with increasing GWSs. Based on the RSM findings, we suggest that GWD and GWS should be at least 42?cm and at most 5.46 dSm^?1, respectively, for sustainable higher wheat yield and seed quality. Finally, this study could provide considerable information for selecting strong and healthy wheat seeds grown under shallow saline groundwater conditions.

     

Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats

Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.