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Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

Food and Nutrition Sciences 2022年第11期13卷 861-877页

作者： nagwa hussein ismail abou-soliman Mahmoud Ibrahim El-Sayed Sameh Awad Department of Animal Breeding Animal and Poultry Production Division Desert Research Centre Cairo Egypt Department of Dairy Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt

This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.

关键词： Antioxidant Activity Fermented Camel Milk Lactobacilli

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Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>

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Food and Nutrition Sciences 2021年第4期12卷 352-371页

作者： Mahmoud Ibrahim El-Sayed Sameh Awad nagwa hussein ismail abou-soliman Department of Dairy Technology Research Food Technology Research Institute ARC Giza Egypt Dairy Microorganisms and Cheese Research Laboratory (DMCR) Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Animal Breeding Department Animal and Poultry Production Division Desert Research Centre Matariya Cairo Egypt

This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb... 详细信息

关键词： Camel Milk Fermented Milk Antioxidant Activity Lactobacillus

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The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

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Food and Nutrition Sciences 2020年第3期11卷 153-171页

作者： nagwa hussein ismail abou-soliman Sameh Awad Mahmoud Ibrahim El-Sayed Animal Breeding Department Animal and Poultry Production Division Desert Research Centre Matariya Cairo Egypt Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Department of Dairy Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt

This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.

关键词： Camel Milk Soft Cheese Transglutaminase Texture and Yield Antioxi-dant Activity

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Protective effect of ashwagandha (Withania somnifera) against neurotoxicity induced by aluminum chloride in rats

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Asian Pacific Journal of Tropical Biomedicine 2018年第1期8卷 59-66页

作者： Mohamed E.Elhadidy hussein G.Sawie nagwa A.Meguid Yasser A.Khadrawy Department of Research on Children with Special Needs Medical Research DivisionNational Research Centre Department of Medical Physiology Medical Research DivisionNational Research Centre

Objective: To evaluate the neuroprotective effect of ashwagandha extract against aluminum chloride-induced neurotoxicity in rats. Methods: Rats were divided into control, aluminumintoxicated rats treated daily with aluminum trichloride(Al Cl3)(100 mg/kg, orally) for 30 d and aluminum-intoxicated animals protected by receiving daily ashwagandha extract(200 mg/kg, orally) one hour before Al Cl3 administration for 30 d. Levels of lipid peroxidation, nitric oxide, reduced glutathione and tumor necrosis factor-α were measured in the cortex, hippocampus and striatum. In addition, the activities of Na+, K+, ATPase and acetylcholinesterase were determined in the three studied brain regions. Results: Aluminum increased the levels of lipid peroxidation and nitric oxide in the cortex, hippocampus and striatum and decreased the reduced glutathione level in the hippocampus and striatum. In rats protected with ashwagandha extract, non significant changes were observed in lipid peroxidation, nitric oxide and reduced glutathione. In addition, ashwagandha extracts prevented the increased activity of acetylcholinesterase and Na+, K+, ATPase induced by Al Cl3 in the cortex, hippocampus and striatum. The present findings also showed that the significant increase in tumor necrosis factor-α induced by Al Cl3 in the cortex and hippocampus was prevented by ashwagandha extract. Conclusions: The present results suggest that ashwagandha extract possesses antioxidant and anti-inflammatory effects against aluminum neurotoxicity. In addition, ashwagandha extract could prevent the decline in cholinergic activity by maintaining normal acetylcholinesterase activity. The later effect could recommend the use of ashwagandha as a memory enhancer.

关键词： Ashwagandha Neurotoxicity Oxidative stress TNF-α acetylcholinesterase Na+/K+-ATPase

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Numerical Taxonomic Study of Some Tribes of Gramineae from Egypt

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American Journal of Plant Sciences 2011年第1期2卷 1-14页

作者： Ahmed Osman Mohammed Zaki Sohar Hamed nagwa hussein 不详

A systematic study for eleven tribes of Gramineae surveyed 34 characters including fruit morphology, fruit anatomy and palynology. The results were conducted to some numerical analysis aspects. On the basis of UPGMA (Unpaired Group Method of Average) clustering and PCA (Principal component analysis), the results show congruence between the UPGMA clustering and PCA method, in suggesting two major clads/groups and five subclads.

关键词： Gramineae Numerical Taxonomy UPGMA Cladistic Tree

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Explanation of Pressure Effect for High Temperature Superconductors Using Pressure Dependent Schrodinger Equation and String Theory

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Natural Science 2020年第1期12卷 28-34页

作者： Einas Mohamed Ahmed Mohamed nagwa Idriss Ali Ahmed Musa Ibrahim Babiker hussein Rasha Abd Elhai Mohammad Taha Mohammed Idriss Ahmed Mubarak Dirar Abd-Alla Department of Physics University College (Turaba) Taif University Taif KSA Department of Physics and Mathematics Hantoub Faculty of Education Algezira University Wad Madaniin-Hantoub Sudan Department of Physics Faculty of Science & Art (Dariyah) Qassim University Al-Mulida KSA Department of Physics and Mathematics Faculty of Education Albutana University Rufaa Sudan Department of Physics Faculty of Science & Art Dariyah University Buljurashi KSA Department of Physics College of Science Majmaah University Majmaah KSA Department of Physics Faculty of Science Sudan University of Science and Technology Khartoum Sudan

A pressure dependent Schrodinger equation is used to find the conditions that lead to superconductivity. When no pressure is exerted, the superconductor resistance vanishes beyond a critical temperature related to the repulsive force potential of the electron gass, where one assuming the electron total energy to be thermal, where applying mechanical pressure destroys Sc when it exceeds a certain critical value. However when the electron total energy is an assumed to be that of the free electron model and that the pressure is thermal and mechanical, the situation is different. The quantum expression for resistance shows that the increase of mechanical pressure increases the critical temperature. Such phenomenon is observed in high temperature cupper group.

关键词： Pressure Dependent Schrodinger Equation Superconductivity Critical Temperature Pressure High Temperature Superconductor

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Genotypic characterization of Helicobacter pylori isolates among Egyptian patients with upper gastrointestinal diseases

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The Chinese-German Journal of Clinical Oncology 2012年第1期11卷 15-23页

作者： Abdel Hamid hussein Ezzat Mona Hamza Ali Eman Ahmed El-Seidi Iman Ezzat Wali nagwa Abd El Rahman Sedky Sherif Medhat Mahmoud Naguib Department of Surgical Oncology National Cancer Institute Cairo University Laboratory Forensic Medicine Egyptian Ministry of Justice Medical Microbiology and Immunology Faculty of Medicine Cairo University Internal Medicine Faculty of Medicine Cairo University

Objective： Over 50% of the world populations are infected with Helicobacter pylori （H. pylori）. Most subjects are asymptomatic; however, in 1994, H. pylori has been categorized as group I carcinogen. The aim of the study was to investigate the relationship between H. pylori infection and gastric cancer. Methods： Thirty gastric cancer patients （GCs） and 30 gastritis patients were enrolled in the study. H. pylori was cultured on non-selective and selective medias, infection density was assessed by quantitative culture. Antibiotic sensitivity testing was performed. PCR was done for the H. pylori 16S rRNA gene in addition to cagA, vacA and iceA genes. Results： H. pylori could be cultured from 100% of specimens obtained from all patients. The density of H. pylori was higher in cancer cases than in gastritis patients. The 16S rRNA was detected in all GC patients （100%） while it was only detected in 70% of gastritis patients. The cagA gene was found in 53.3% vs 13.3% of GC and gastritis patients, respectively. The vacA gene was present in all GC patients （by at least one of its alleles） while it was only found in 33.3% of gastritis patients. The vacA slml combination was the most predominant genotype in GC patients, while m2 was the commonest allele in gastritis patients （10%）. The iceA gene was found in 86.7% vs 40% of GC and gastritis patients, respectively. Simultaneous presence of multiple H. pyiori strains was proved, both phenotypically and genotypically. Conclusion： The development of GC is linked to infection with H. pylori harboring certain virulence genes. Higher infection density of H. pylori was found in GC patients. Co-existence of more than one strain of H. pylori in the same patient occurs in both malignant and benign lesions.

关键词： Helicobacter pylori (H. pylori) pathogenesis virulence genes diagnosis infection density antibiotic resistance PCR

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