Habte-Michael Habte-Tsion

Dietary arginine affects the insulin signaling pathway, glucose metabolism and lipogenesis in juvenile blunt snout bream Megalobrama amblycephala

This study evaluated the mechanisms governing insulin resistance, glucose metabolism and lipogenesis in juvenile fish fed with graded levels of dietary arginine. The results showed that, compared with the control group (0.87%), 2.31% dietary arginine level resulted in the upregulation of the relative gene expression of IRS-1, PI3K and Akt in the insulin signaling pathway, while 2.70% dietary arginine level led to inhibition of these genes. 1.62% dietary arginine level upregulated glycolysis by increasing GK mRNA level; 2.70% dietary arginine level upregulated gluconeogenesis and resulted in high plasma glucose content by increasing PEPCK and G6P mRNA level. Furthermore, 2.70% dietary arginine level significantly lowered GLUT2 and increased PK mRNA levels. 1.62% dietary arginine level significantly upregulated ACC, FAS and G6PDH mRNA levels in the fat synthesis pathway and resulted in high plasma TG content. These results indicate that 1.62% dietary arginine level improves glycolysis and fatty acid synthesis in juvenile blunt snout bream. However, 2.70% dietary arginine level results in high plasma glucose, which could lead to negative feedback of insulin resistance, including inhibition of IRS-1 mRNA levels and activation of gluconeogenesis-related gene expression. This mechanism seems to be different from mammals at the molecular level.

Publisher Correction: Dietary arginine affects the insulin signaling pathway, glucose metabolism and lipogenesis in juvenile blunt snout bream Megalobrama amblycephala

A correction to this article has been published and is linked from the HTML version of this paper. The error has been fixed in the paper.

Depolymerizating enzymes in human food

Abstract The use of food enzymes dates back to much longer before the 19th century when their catalytic abilities were scientifically recognized. Nowadays, more than 80% of the global market of enzymes accounts for industrial applications in which food and feed enzymes represent the major share. These include enzymes used in baking, brewery, beverages, dairy, dietary supplements, as well as fats and oils. Generally, there are three different approaches in the use of food enzymes: (1) to convert the raw material into the main product; (2) as additives to modify a functional characteristic of the product; (3) to control or improve the process. Traditionally, enzymes are isolated from microorganisms, plants, and mammalian tissues. Today, most of the food enzymes are derived from recombinant microorganisms. It is very important to choose the right enzymes combination with the right inclusion level and acceptable application rate; otherwise, the interactions among the enzymes can result in unexpected process challenges or products. One major reaction occurring during food processing (e.g., bread making) is hydrolysis of the large polymers such as carbohydrates, protein, and lipid. Enzymes involved in these processes are carbohydrate hydrolyses (e.g., α-amylases, β-amylases, cellulases, β-glucanases, and glucosidases), proteases (e.g., aspartic proteases and carboxypeptidases), nonstarch hydrolyses (e.g., hemicelluloses), phytase, enzymes for gluten-free products, and lipases. Several studies have targeted enhancing the performance of enzymes for food and feed industrial applications through improving the enzyme thermostability, identifying a wider pH range for enzymes’ activity, and decreasing the need for metal coenzymes. All these strategies either isolated or preferably suitably integrated have been put into practice in food and feed, to improve existing processes or to implement new ones, with the latter often combined with the output of new goods, resulting from novel enzymatic activities. In this chapter, the recent applications of food enzymes in different areas of food processing, such as baking, beverages, specialty foods, as well as health and wellness products, are reviewed and the future perspectives in the food enzyme industry are discussed.

Perspectives of nonstarch polysaccharide enzymes in nutrition

Abstract The application of nonstarch polysaccharide enzymes (NSP-enzymes) as feed additives to improve nutrient digestibility of plant-based feedstuffs has been researched extensively in higher animals and to some extent in aquaculture species. NSP-enzymes are now broadly used throughout the world as a way to reduce the antinutritional effects of NSP and phytic acid, increasing the utilization of nutrients, and providing animals with additional energy, protein, and minerals resulting in cost-effective, adequate growth performance, and an environmentally friendly and sustainable animal production system. Besides, using multiple NSP-enzymes as diet additives can target different antinutritive compounds in feedstuffs to obtain maximum benefits, compared to individual NSP-enzyme. Nevertheless, to maximize the efficacy of NSP-enzyme combinations, it is essential to understand how the NSP-enzymes work together to hydrolyze their respective substrates. The application of NSP-enzymes in food production and processing have also been increased rapidly, which is a representative example of the practical applications of biotechnology. The reasons for such enduring success are related to the specificity, fast action, mild operational conditions required, and biodegradable and biocompatible nature of enzymes. These features allow for chemical modifications of substrates to be performed effectively, and for food processing with preservation of nutrients, while complying with public health-and-safety requirements. Increased insight into catalytic mechanisms and protein configuration at a molecular level also allowed for a better understanding of the behavior and stability of NSP-enzymes. All these new developments are likely to be pursued in the near future and therefore contribute to improving and expanding the role played by NSP-enzymes in the food, beverage, and animal feed industries. This chapter reports on the application of NSP-enzymes, mechanisms of their effectiveness in animal nutrition, and opportunities for their supplementation in food, beverages, and animal feed, presenting trends and perspectives.

Nonstarch polysaccharide enzymes—general aspects

Abstract Many studies have shown that nonstarch polysaccharide (NSP)-enzymes increase digestive enzyme activities, enhance digestion and absorption capacities, improve intestinal flora, and promote growth of animals. The increased use of plant ingredients and their coproducts, combined with application of NSP-enzymes technology, modern feed processing, and feed quality evaluation technologies may provide the animals with additional energy, protein, and minerals resulting in cost-effective, predictable growth performance, and environmentally friendly and more sustainable animal production systems. Therefore, NSP-enzymes do have a future in improving nutrient utilization of plant ingredients and their coproducts based diets for humans and animals. Nevertheless, acceptability of the NSP-enzymatic technique used by industries requires a major transition to meet the global demand of nutritive products. Even though few studies have been reported on the NSP-enzymatic approach, these techniques will prove NSP-enzymes’ beneficial effects and proper use for their best possible functionality in human and animal nutrition. Direct-fed cellulases as monocomponent additives are generally not very successful in improving monogastric animals’ performance, but in combination with other β-glucanases they are said to have positive effects on the zootechnical parameters of both species as well as in ruminants. Future challenges for the modern food and feed biotechnologist are on the one hand to study and use NSP-enzymes blends with proper kinetic activities to understand and correlate the activity and stability of enzymes in human and animal nutrition. On the other hand, the evaluation of laccases in combination with NSP-enzymes in the valorization of nonedible plant biomass should be intensified.

Registration of food and feed additives (enzymes) in the United States, Canada, and China

Abstract Food and feed additives may be natural, nature identical, or artificial. The main groups of additives are enzymes, antioxidants, colors, flavor enhancers, sweeteners, emulsifiers, stabilizers, and preservatives. Worldwide, all additives are generally thoroughly assessed for safety and efficacy before they are allowed to be used. Most additives are only then permitted to be used in a limited range of products and in certain amounts based on an acceptable daily intake calculated from the results of safety tests. Even when an additive has been approved, regular repeat testing is required to maintain its status as “approved” in many jurisdictions. Food/feed labels give information about most additives present in the ingredients list, so that consumers can make informed choices. For food and feed ingredients there is a comparative report, published in 2013, on the regulatory management between Brazil, Canada, China, European Union, Japan, South Africa, and United States. In this chapter, we summarize the regulatory nutritional additives facts in the United States, Canada, and China. The information on European Union additives regulations are presented in Chapter 25, Registration of food and feed additives—enzymes in the European Union.

Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children

ABSTRACT Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing healthier biscuits enriched with essential amino acids (EAAs) and other micronutrients is of great interest to researchers and manufacturers. In this study, biscuits produced from low gluten wheat flour fortified with sturgeon fillet powder (SFP) in various mixing ratios (100:0, 95:5, 93:7, and 90:10, respectively) were investigated. The results revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (6.77 ± 0.06–7.65 ± 0.06), protein (13.23 ± 0.35–17.12 ± 0.02), fat (15.57 ± 0.18–15.85 ± 0.25), ash (0.84 ± 0.07–0.92 ± 0.06), spread ratio (14.0 ± 0.92–14.33 ± 0.21), and hardness (2,057.90 ± 28.33–3,089.02 ± 51.53). Total amino acids were 6.91, 9.34, 10.32, and 10.58; and EAAs were 2.43, 3.97, 4.48, and 4.22 g/100 g for 0%, 5%, 7%, and 10% SFP, respectively. Leucine was the major amino acid with 5% and 10% SFP, while methionine was the major amino acid with 7% SFP. Fungal counts were not observed, and quality indices were below the maximum acceptable limits in the products. Biscuits supplemented with 7% SFP showed the highest sensory evaluation score. Overall, the inclusion of 7% SFP could produce protein enriched cereal-based fortified biscuits with acceptable sensory and quality attributes and ultimately could insure effective fish utilization and solve malnutrition problems.

Threonine affects growth, digestion capacity and immunity of fish

1Department of Fisheries and Aquaculture, Federal University Wukari, Taraba State, Nigeria. Agricultural Media Resources and Extension Center (AMREC), Federal University of Agriculture, Abeokuta, Nigeria. jogunremi@gmail.com.+2348102650455 Information sources and accessibility among fisher folks in Ese Odo and Ilaje Local Government Areas of Ondo State, Nigeria. A structured questionnaire and scheduled interview was administered on randomly selected 140 respondents from two selected study areas to collect data. Data were analyzed with the use of descriptive statistic and Chi-squares. The results showed that 88.2% of the respondents indicated information need, 57.6% had access to information. Extension agents 13.2% and friends 11.8% were the major sources of information among the fisher folks. The Chi-square analysis indicated that no significant association existed between accessibility and information source among fisher folks on extension agents, research institute, non-governmental organization, radio, television and friends. It is recommended that government should maximally utilize all available information sources to reach the fisher folks to boost protein supply through artisanal fisheries and also to save money on fish importation. Keyword: Information, accessibility, fishing communities, fisher folk, extension services INTRODUCTION Food sufficiency through transformed agricultural programmes as advocated by the government can only be achieved when the producers in various segments of agriculture receive the right information at the right time on input supply, modern production methods, storage and marketing. Olojede et al, (2017) opined that sustainable agricultural development cannot be successfully achieved without having correct and current information and technologies to meet up with globalization and its concomitant rapid changes. The dissemination of information can only be realistic through the use of information sources. Sani et al, (2014) observed that any system producing or containing information intended for transmission is an information source. Information sources are distinguished by the form of representation; textual (books, journals, manuscripts), graphic (graphs, diagrams, plans, charts), and audio visual (sound recordings, motion pictures, slides). Therefore, in this increasingly information dependent age, the lack of information could certainly have serious, or even, perilous consequences. Information is needed in all stages of human development. For information to be of optimum use, it must be relevant, accurate, timely, recent, clear and effective (Vidanapathrina, 2012). Access to information is the right of humans and the use is dependent on the capacity to access and use Olojede et al. (2017). Okwu et al. 2011 noted that information accessibility can be affected by lack of an effective mechanism for information gathering, cost of access, educational level and health of the information user and also language barriers. Accessibility to information is enhanced if the required information is packaged in the form that is obtainable to the user in terms of cost, language, and source of the information. Oladele (2006) held the view that agricultural information is generated in Universities and research institutions. This result emanates from a research on multilingualism of farm broadcast and agricultural information access in Nigeria. Oladele, (2006) also pointed out that such information includes scientific and commercial information. It is indicative that research and development has the ability to create a pool of scientific and technical information with a great wealth in modern societies. Research and development departments existing in the various Universities in Nigeria are platforms in which agricultural technologies information can emanate for farmers usage which can enhance Nigeria’s wealth through exportation of agricultural produce. Ondo State, fisher folks are mostly artisanal that still depend on traditional methods of fishing but in recent times, some of them have started using motorized canoes fitted with out-board engine for their fishing exercise (Adeleke, 2013). Ese – Odo and Ilaje Local government Areas of Ondo State have fisher folks dispersed in communities along coastlines and brackish water they depend on mainly for fishing. Therefore, the main objective of the study to determine the major sources of information and their accessibility among fisher folks in Ese – Odo and Ilaje Local government Areas of Ondo State, Nigeria. The specific objectives are to: identify level of information needs among the fisher folks, examine the accessibility of the fisher folks to information needs and investigate the information sources of the respondents. Nigerian Journal of Agriculture, Food and Environment. 13(2):83-85 Published June, 2017 Ogunremi et al., 2017 NJAFE VOL. 13 No. 2, 2017 84 METHODOLOGY The research was carried out in the coastal areas of Ondo State of Nigeria. About 80% of the study area is covered with water, swamp and flood plains with a coastline of 80 km long. This makes Ondo State qualify as a maritime State and makes it rank among the highest artisanal fish Nigeria. Ondo is one of the six states that make up the South West geopolitical zone of Nigeria. It has interstate boundaries with Ekiti and Kogi States to the north, Edo State to the east, Delta State to the Southeast, Osun State to the Northwest and Ogun State to the Southwest. The Gulf of Guinea lies to its south and its capital is Akure. Ondo State covers an area of 15 195.2 km and lies at latitude 7° 10′ north and longitude 5° 05′ east. It has a population of 3,460,877 and a population density of 218 people km (Ogunremi, 2015 and Ogunremi, 2016). The study areas are Ese – Odo and Ilaje Local Governments Area. Sampling procedure and data collection The population for the study comprises all men and women involved in artisanal fishing within the study area. Data for the study were collected from artisans using interview schedules that were conducted by the researchers, with the assistance of trained enumerators that were fluent in the local dialects of the respondents. Multistage random sampling technique was used to draw samples for the study. Two Local Governments Areas that have marine and coastal water bodies dominated by fishermen in their communities were selected out of the eighteen Local Government Areas (LGAs) in the State. Secondly, six fishing communities were randomly selected from each of the two LGAs earlier chosen to give a total of 12 fishing communities covered in the study. Subsequently, 12 fisher folks were randomly selected from each of the 12 communities, to constitute a total sample size of 144 (Ogunremi et al., 2015). Data collected were on information needs, accessibility and sources. Data were analyzed through descriptive analysis such as frequency counts and percentages, while Chi-square (χ2) was used to test relationships between the variables at p<0.05 significance level. RESULTS AND DISCUSSION Table 1indicates the information needs of fisher folk in the study area. Majority 88.2% agreed that they needed information on fishing, and approximately 86.1% rated their level of need as high while 11.8% disagreed on information need and 13.9% rated their level of need as low. High level of information need is an indication of the fisher folk’s readiness to improve on their production as productivity is mostly determined by the information at ones disposal when all other factors are constant. The result agrees with Okwu et al. 2011in similar findings in Benue State who reported high level of fisher folks need on information. Table 1: Information needs of Fisher folks Level of Information need Frequency Percentage High 124 86.1 Low 20 13.9 Yes 127 88.2 No 17 11.8 Accessibility Yes 83 57.6 No 61 42.4 As shown in Table 1, 57.6%, of fisher folks had access to information while 42.4 had no access. From the response of fisher folks to information need in Table 1 it can be inferred that about half of the respondents had access to the needed information. Table 2 shows various sources of information disseminated to fisher folks. All the sources of information to the fisher folks were at very low level. Although the sources were low in information dissemination, extension agents 13.2% and friends 11.8% were higher than all others. The implication is that extension agents still remain the most reliable way of communicating technologies to fisher folks. Friends as a source could be as a result of intimate relationship among the fisher folks which stimulates information dissemination. Daudu et al. (2009) submitted that extension agents and friends are the major sources of information among farmers in Benue State. Ogunremi et al. (2012) reported that the policy of the government in creating the ADP (mostly extension agents) is for the country to rapidly achieve self-sufficiency in food production and to expand the production of agricultural raw materials through grass root extension delivery. Annune et al. (2014) opined that the lack of effective sources of information to artisanal fisher folks will result in the decrease in production rate and there will be gross shortage of fish supply. Chi square analysis in Table 3 indicates the relationship between accessibility and sources of information of the fisher folks. There is no significant relationship between the extension agents, research Institutes, NonGovernmental Organizations, Federal Department of Fisheries, Radio and accessibility to sources of information dissemination to the respondents. The implication is that among all the information sources considered in the Nigerian Journal of Agriculture, Food and Environment. 13(2):83-85 Published June, 2017 Ogunremi et al., 2017 NJAFE VOL. 13 No. 2, 2017 85 study none has serious impact on the respondents. This could be attributed to level of information available to the fisher folks from ea