Reproduction potential of Nigerian Meloidogyne spp. and the response of six commercial watermelon cultivars to predominant species

Journal of Plant Diseases and Protection - The reproduction potential of nine single-species Meloidogyne populations and 16 mixed-species communities, recovered from watermelon rhizospheres in...     

Value of Vicia faba for promoting the recovery of protein depleted rats

A comparative study has been made of the effects of the refeeding of rats with Casein andVivia faba diets used to promobe recovery from hypoproteinemia produced by a protein free diet.During protein fasting, loss of body weight, decrease in liver protein and increase in liver lipid content were observed. The levels for total serum proteins, albumin, and -globulin decreased, and the level for -globulin increased.The growth rate and the recovery of the hepatic parameters of the rats refed onVicia faba were similar to those of the rats refed on Casein with the same protein level. 12% protein diets bothVicia faba and Casein, were less effective than those of 20% in reducing hepatic lipids to normal level. Vicia faba did not have the same effect as Casein on the recovery of serum proteins. Recovery of the serum fractions to normal was observed in rats refed on Casein; in rats refed on 12%Vicia faba there was a slight increase in total serum proteins but no significant change in the albumin content was observed.ThusVicia faba appear to be effective in the recovery of the body weight of depleted rats but not so effective as Casein in the recovery of serum protein fractions.

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Zusammenfassung Eine vergleichende Studie wurde über die Wirkung einer Ernährung, die aus einer Diät von Casein undVicia faba bestand, durchgeführt. Ziel dieser Studie war die Wiederherstellung der Ratten nach Hypoproteinämie, verursacht durch eine vorangegangene Eiweiß-freie Ernährung.Während des Protein-Fastens beobachtete man einen Verlust an Körpergewicht und an Eiweiß in der Leber sowie einen Anstieg der Leber-Lipide. Während dieser Periode ergab sich gleichzeitig eine Reduzierung der gesamten Eiweiße im Serum, in den Albuminen und -Globulinen sowie ein Ansteigen in -Globulinen.Die Ratten, die dann wieder mitVicia faba ernährt wurden, zeigten ein Wachstum und eine Wiederherstellung der Leberparameter in ähnlicher Weise wie Ratten, die wiederernährt wurden mit dem gleichen Anteil an Eiweiß aus Casein. Die 12%-Eiweiß-Diät für Ratten — gleich ob sie aus Casein oder ausVicia faba kam — war weniger wirksam bezüglich einer Reduzierung der Leberlipide zu normalen Werten als die 20%ige.

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Résumé Il a été réalisé une étude comparative de l'effet de la réalimentation par diètes de Caséine ou deVicia faba sur la récupération de l'hypoprotéinémie provoquée chez les rats par alimentation préalable par diète aprotéinique.Pendant le jeune protéique, nous observons une perte du poids corporal et des protéines du foie ainse qu'un accroissement des lipides hépatiques. C'est à cette période que se produit également une diminution des protéines sériques totales, albumine et -globuline et un accroissement des -globulines.Les rats réalimentés parVicia faba présentaient pour le même niveau protéique une croissance et une récupération des paramètres hépatiques semblables à celles des rats réalimentés par diètes de Caséine. L'efficacité des diètes à 12% de protéines, fussentelles de Caséine ou deVicia faba, est moindre que celles à 20% pour ramener les lipides hépatiques à des valeurs normales.La capacité de récupération des fractions protéiques sériques des diètes deVicia faba est différente de celle des diètes de Caséine. C'est ainsi que les rats réalimentés par Caséine recouvraient toutes ces fractions sériques à leurs valeurs normales. D'autre part, les rats réalimentés par diète deVicia faba à 12% présentaient un accroissement léger en protéines sériques totales, sans changement significatif en albumine.LaVicia faba semble ainsi être effective pour la récupération du poids corporel des rats soumis à un jeune protéique, mais elle n'est pas aussi efficace que la Caséine pour ramener les fractions protéiques sériques à leurs valeurs normales.

     

Hepatitis E virus in Cuba: A cross-sectional serological and virological study in pigs and people occupationally exposed to pigs

Surveillance of hepatitis E virus (HEV) in risk groups is an important strategy to monitor its circulation pattern and to timely detect changes thereof. The aims of this cross-sectional study were to estimate the prevalence of HEV infections in pigs and humans from different regions of the country, to identify risk factors for increasing anti-HEV IgG prevalence and to characterize HEV strains. The presence of anti-HEV antibodies was assessed by commercial ELISA in serum samples from the general population, farm and slaughterhouse employees, as well as pigs sampled in the three regions of Cuba from February to September 2016. Overall, individuals with occupational exposure to swine or swine products (70/248, 28.2%) were 4 times more likely to be seropositive compared to the general population (25/285, 8.7%; OR: 4.18; p < .001). Within the risk group, risk factors included age, number of years working in a professional activity with direct exposure to swine, geographic region and distance between residence and closest professional swine setting, while wearing gloves had a protective effect. Prevalence of total anti-HEV antibodies in swine was 88.2% (165/187) and HEV RNA was detected by real-time RT-PCR in 9.2% (16/173) swine stools. All HEV strains sequenced clustered within genotype 3. Some strains clearly belonged to subtype 3a, while another group of strains was related with subtypes 3b and 3 k but partial HEV sequences did not allow unequivocal subtype assignment. These findings suggest that the high HEV exposure in Cuban individuals with swine-related occupations could be due to enzootic HEV in certain regions, direct contact with infectious animals or their products as well as environmental contamination.     

Physicochemical and Enzyme Characterization of Small and Large Starch Granules Isolated from Two Maize Cultivars

In this study, some morphological, physicochemical, and the initial characterization of the starch granule enzymes of blue and white maizes of small and large granules are described. Starch was isolated from blue and white maizes, and the small and large granules were separated. The efficiency of separation was higher in large granules than small of the blue maize starch. The amylose content was slightly greater (1.3%) in large granules than smaller in both starches studied. No differences in the average gelatinization temperature were found between large and small granules, but the enthalpy of gelatinization value was higher in the small granules. The electrophoretic pattern showed that the granule‐bound starch synthase (GBSSI) had higher expression in large than small granules and that explain the higher amylose content in the former granules. The differences showed in the starch biosynthesis enzymes in small and large granules might explain partially the physicochemical and functional properties of maize.     

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Gluten is a fundamental component for the overall quality and structure of breads. The replacement of the gluten network in the development of gluten-free cereal products is a challenging task for the cereal technologist. The functionality of proteins from gluten-free flours could be modified in order to improve their baking characteristics by promoting protein networks. Transglutaminase (TGase) has been successfully used in food systems to promote protein cross-linking. In this study, TGase was investigated for network forming potential on flours from six different gluten-free cereals (brown rice, buckwheat, corn, oat, sorghum and teff) used in breadmaking. TGase was added at 0, 1 or 10 U/g of proteins present in the recipe. The effect of TGase on batters and breads was evaluated by fundamental rheological tests, Texture Profile Analysis and standard baking tests. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on both batters and breads to evaluate the influence of TGase on microstructure. Fundamental rheological tests showed a significant increase in the pseudoplastic behaviour of buckwheat and brown rice batters when 10 U of TGase were used. The resulting buckwheat and brown rice breads showed improved baking characteristics as well as overall macroscopic appearance. Three-dimensional CLSM image elaborations confirmed the formation of protein complexes by TGase action. On the other side, TGase showed negative effects on corn flour as its application was detrimental for the elastic properties of the batters. Nevertheless, the resulting breads showed significant improvements in terms of increased specific volume and decreased crumb hardness and chewiness. Under the conditions of this study, no effects of TGase could be observed on breads from oat, sorghum or teff. Overall, the results of this study show that TGase can be successfully applied to gluten-free flours to improve their breadmaking potentials by promoting network formation. However, the protein source is a key element determining the impact of the enzyme.     

Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters

The use of grains alternative to wheat or rye is a challenging task for cereal technologists, and currently new technologies are under investigation as tools to improve the performances of these alternative grains. In this work the effects of high Hydrostatic Pressure (HP) on oat batters were investigated. Oat batters were treated for 10 min at 200, 300, 350, 400 or 500 MPa. Scanning electron microscopy and bright field microscopy showed that high HP significantly affected oat batter microstructure, and both starch and proteins were affected. Treatment at high HP significantly improved batter viscosity and elasticity. At pressures ≤300 MPa the increase in the viscous component was higher than the increase in the elastic component. On the contrary, at pressures ≥350 MPa the elastic component was predominant. Differential scanning calorimetry revealed that high HP induced starch gelatinisation, which started at 300 MPa and was almost complete after treatment at 500 MPa. High HP also affected water- and salt-soluble as well as urea-soluble oat proteins. Analysis of proteins soluble in different buffers revealed that pressures ≥300 MPa induced the formation of urea-insoluble complexes and/or disulfide bonds. Overall, the extent of starch gelatinisation and protein modification was dependent on the applied pressure, but the results collected so far clearly show that high HP can be used to improve the functionality of oat batters.     

Prevalence of salmonellae, shigellae and Plesiomonas shigelloides in dogs in Zaria, Nigeria

The prevalence of salmonellae, shigellae and Plesiomonas shigelloides among 303 dogs in Zaria was determined. Salmonella serotypes including S. kofandoka, a new serotype, were recovered from three dogs giving a proportion of 1.0%. None of the dogs from which salmonellae were isolated was showing evidence of gastroenteritis at the time of presentation. Neither Shigella nor Plesiomonas shigelloides was isolated from any of the dogs.