Ahmad Salihin Baba

Effects of gastric inhibitory polypeptide, somatostatin and epidermal growth factor on lipogenesis in ovine adipose explants

Feeding raises the plasma concentrations of a number of gut-related hormones that may, in turn, influence the metabolism of peripheral tissues. This study investigated the effects of gut-related hormones on lipogenesis in explants from three differing adipose depots in lambs (aged 4-9 months). Incorporation of [14C]-acetate into lipid was measured over a 2-h period, following 24 h pre-incubation in the presence of hormone combinations. In perirenal fat explants, gastric inhibitory polypeptide (GIP) in the concentration range 0.01-10 nM stimulated lipogenesis. Maximal effects were seen at 1 nM (an average increase of 64% over basal values). In contrast, in the presence of insulin (0.1 nM), a dose-dependent decrease in lipogenesis was seen with increasing GIP concentration (P < 0.001 for the insulin x GIP interaction). Epidermal growth factor (EGF) and somatostatin in the same concentration range each inhibited lipogenesis. both in the presence and the absence of insulin (P < 0.001 in each case). Subcutaneous (back) fat and intermuscular (popliteal) fat responded similarly to each other, but significantly differently from the perirenal depot (P < 0.001). Here GIP, somatostatin or EGF (each at 1 nM) all separately stimulated lipogenesis.

Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk

Abstract The present study investigate the effect of herbal water extract prepared from Allium sativum and Cinnamomum verum on the viability of lactic acid bacteria (Lactobacillus spp and Streptococcus thermophilus) in cow- and camel-milk yogurts during 21 day refrigerated storage. The organoleptic properties of fresh-yogurts were evaluated. Lactobacillus spp count for fresh cow milk-yogurts (0 day) in both present and absent of C. verum and A. sativum was ranged from 1.4 × 06 to 2.1 × 106 cfu/mL. These values were not significantly changed throughout the 21 days of refrigerated storage. Lactobacillus spp count in fresh plain camel milk- yogurt was 13.2 × 106 cfu/mL whereas fresh C. verum- and A. sativum-camel milk- yogurts had higher Lactobacillus spp counts (19.2 × 106 and 26.9 × 106 cfu/mL respectively; p < 0.05). However, refrigerated storage to 21 days resulted in linear decrease in Lactobacillus spp counts. Furthermore, S. thermophilus counts in fresh cow- and camel- milk yogurts in either absent or present of C. verum or A. sativum ranged from 2.4 to 3.6 × 108 cfu/mL and these values increased by day 14 of storage. In organoleptic properties of yogurts no differences were observed in sourness, bitterness, and overall preference scores between the two groups of yogurts. The present of A. sativum in cow milk-yogurt reduced the aroma score to (2.3 ± 0.7, p < 0.05) compared to camel milk-yogurt (5.5 ± 1.0).

Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum

Abstract The effects of Allium sativum and Cinnamomum verum water extracts on the survival of Bifidobacterium bifidum during 21 days of refrigerated storage and after simulated gastrointestinal digestion (SGD) were investigated. Two types of yogurt (cow- and camel-milk yogurts) were prepared in the presence of A. sativum or C. verum. The viable cell counts (VCC) of B. bifidum in fresh A. sativum- or C. verum-cow milk yogurt (1 day) were higher (8.1 × 109 cfu/ml and 6.6 × 109 cfu/ml, respectively; p < 0.05) than plain-yogurt (1.9 × 109 cfu/ml). In contrast, B. bifidum VCC in fresh plain-camel milk yogurt was 1.99 × 109 cfu/ml whereas the presence of A. sativum or C. verum in yogurt increased (p < 0.05) VCC to 19.61 × 109 cfu/ml and 25.55 × 109 cfu/ml, respectively. The VCC of B. bifidum in both herbal-yogurts decreased (p < 0.05) during refrigerated storage for both types of yogurt. The VCC of B. bifidum was ∼1.3 × 109 cfu/ml in all fresh cow milk yogurts after 1 h gastric digestion. Intestinal digestion (1 h) increased VCC of B. bifidum in all fresh yogurts but not in 7 day old yogurts (plain- and A. sativum-yogurts). However, prolonged digestion to another 1 h in intestine reduced (p < 0.05) VCC of B. bifidum in all fresh and storage yogurts. In contrast, all fresh camel milk yogurts showed VCC of B. bifidum ⩽1 × 109 cfu/ml after SGD. Seven day old A. sativum – camel milk yogurt showed the lowest survival of B. bifidum after gastric digestion compared to plain- and C. verum-yogurt. The VCC reduced (p < 0.05) in all camel milk-yogurts after 2 h intestinal digestion.

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.

Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage

Abstract This study investigated the effects of green, white and black tea (Camellia sinensis) on lactic acid production and the viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3 weeks of refrigerated storage. Three types of tea water extracts were added into a milk-starter culture mixture and incubated at 42 °C until the pH was reduced to 4.5. All yogurts were then refrigerated (4 °C) for up to 21 days and samples were analyzed for pH, titratable acid and viable counts of yogurt bacteria. Higher pH values (p < 0.05) were shown in tea yogurts than plain yogurt (PY). Green tea yogurt (GTY) showed the highest pH followed by black tea yogurt (BTY) and white tea yogurt (WTY), respectively for the overall storage period. However, higher acid production was observed in all tea yogurts (0.78–0.99% lactic acid equivalent; LAE) than plain yogurt (0.70–0.91% LAE). Inclusion of three types of tea extracts did not affect significantly (p > 0.05) the viability of Lactobacillus spp. and S. thermophilus compared to PY during storage. All the three types of tea yogurt maintained a high level of S. thermophilus and Lactobacilllus spp. counts through refrigerated storage and this can ensure health benefits to be delivered to consumers on daily consumption.

Sensory Evaluation of Allium sativum - Cheddar Cheese in the Presence and Absence of Fish Collagen during Ripening and Refrigerated Storage

The production of Allium sativum (AS) cheddar cheese in the presence and absence of fish collagen (FC) compared to plain cheese with/without FC was conducted to determine sensory evaluations during 0, 14, 30, and 60 days of ripening. The evaluation system consists of seven parts; outer appearance, colour, texture, consistency of body, consistency of colour, flavour and aroma. Ripened cheeses were assessed by a sensory panels based on a 10-point system. The present results demonstrated that outer appearance of AS cheese in presence of FC showed the lowest score (2.8 ± 0.09) after 8 weeks of ripening. The color criteria of all fresh cheese samples reduced significantly (p<0.05) at the end of ripening period. The highest flavor score of cheese samples was shown at week 2 of ripening for all cheese samples except of AS-cheese. AS-cheese in the presence and absence of FC registered lower aroma score than their respective control during the period of ripening. In conclusion, AS- and AS+FC-cheeses can be consumed within 2 to 4 weeks of storage for the best organoleptic properties.

Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert

In this study, frozen fermented desserts containing Lactobacillus acidophilus (La-05; L) and Bifidobacterium bifidum (Bb-12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qualities and the survival of added microbes were evaluated. The highest viscosity and melting resistance, and the lowest total sensory scores, were found in the products made using soya milk. After 90-day storage at −20 °C, the highest survival percentage of La-05 was found in the products made using coconut milk (CL); and for Bb-12, it was found in the products made using soya milk, coconut milk and a 25:75 blend of soya milk and coconut milk respectively ( samples SB, CB and SC3B) SB, SCB and CB samples.

The Influence of Allium sativum or Cinnamomum verum on Cow- and Camel-Milk Yogurts: Proteolytic and Angiotensin-I Converting Enzyme-Inhibitory Activities

Yogurt is a nutritious dairy product, has established probiotics effects and may even be therapeutic for certain health conditions. Proteolytic activity of starter cultures during milk fermentation can be generating peptides with angiotensin-I converting enzyme (ACE-I; EC. 3.4.15.1) inhibitory activity. Effects of presence of Allium sativum or Cinnamomum verum on these peptides in yogurt were investigated. Two types of milk (cow and camel) were incubated (41°C) with starter culture in the presence of A. sativum or C. verum water extract until pH of yogurt was reduced to 4.5. The resulting herbal-yogurts were evaluated with respect to changes of in vitro ACE-I inhibitory activity and proteolytic activity during 21 days of storage. In the present study, the extent of proteolysis was higher (p<0.05) in presence of A. sativum than presence of C. verum during storage with cow milk yogurt being more susceptible than camel-milk yogurt. The presence of A. sativum or C. verum increased ACE-I inhibitory activity more in cow-than camel-milk yogurt during storage. All herbal-yogurts showed the highest inhibitory activity of ACE-I (40%- 70%) on day 7 of storage. Prolonged storage of both types of yogurt to more two weeks decreased ACE-I inhibition activity (37% - 50%; p<0.05). In conclusion, A. sativum and C. verum can enhance yogurt functional properties with potential therapeutic values for hypertension.

Tamarindus indica seeds improve carbohydrate and lipid metabolism: An in vivo study

Background The tamarind seeds have a lot of nutrients that may be used to control cholesterol or glucose levels. Objective(s) The effects of tamarind seeds (T) on lipid and carbohydrate metabolism in rats were studied. Rats were offered basal diet (BD) with T (2%, 4% or 8%) or without T. Materials and methods Feeding and growth performance in rats were measured and samples of liver and blood were analyzed for glycogen content and levels of cholesterol and glucose respectively. Results The inclusion of T in the diet influences the feeding and growth performance in rats. The serum cholesterol level was reduced (p < 0.05) in Sprague Dawley (SD) rats fed on basal diet (BD) containing 4% and 8% T (0.24 ± 0.14 g/l and 0.31 ± 0.06 g/l respectively) compared to control (0.79 ± 0.04 g/l). The serum glucose levels in the spontaneous hypertensive rats (SHR) was lower (50.74 ± 2.50 mg/dl; p < 0.05) than control (93.52 ± 10.83 mg/dl) at 4% T. Incorporation of increasing doses of T resulted in linear increase of glycogen storage in livers of SD rats fed on BD and high sucrose diet. Conclusion Tamarind seeds can lower blood glucose and serum cholesterol and enhance storage of glycogen in rats.