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The Role of Pyridoxine in the Prevention and Treatm.nt of Neuropathy and Neurotoxicity Associated with Rifam.icin-Resistant Tuberculosis Treatm.nt Regim.ns: A Topic Review

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Journal of Tuberculosis Research 2023年第2期11卷 33-48页

作者： Joseph G. kariuki symon m. kariuki Phuti Angel Departm.nt of International Health Charité-Universit&#228tsmedizin Berlin Berlin Germany Departm.nt of Tropical Neurosciences KEMRI-Wellcome Trust Research Programme Kilifi Kenya

Rifam.icin-resistant tuberculosis (RR-TB) is a global public health problem.caused by m.cobacterium.tuberculosis resistant to Rifam.icin. Drug-induced peripheral neuropathy and neurotoxicity are well-known adverse effects of treatm.nt regim.ns that cause significant m.rbidity. Pyridoxine is often added to treatm.nt regim.ns for the prevention and/or treatm.nt of these side effects. The basis and effectiveness of this practice are unclear. We conducted a system.tic review to evaluate the effectiveness of pyridoxine in preventing and/or treating neuropathy and neurotoxicity associated with RR-TB treatm.nt. We included studies with patients with RR-TB who experienced neuropathy or neurotoxicity attributed to RR-TB regim.ns and were given pyridoxine. Our findings showed contradicting evidence on the use of pyridoxine for preventing or treating neurotoxicity due to cycloserine in the treatm.nt of RR-TB. m.reover, pyridoxine did not have a protective effect against neuropathy and/or neurotoxicity caused by other RR-TB regim.ns that do not contain isoniazid. In conclusion, we found that withdrawing or withholding m.dications such as linezolid, cycloserine, thioam.des, fluoroquinolones, and etham.utol, im.licated in causing neuropathy or neurotoxicity was m.re effective than using pyridoxine to stop the progression of sym.tom., and in som. instances, led to their reversal over tim..

关键词： Rifam.icin-Resistant Tuberculosis Pyridoxine Vitam.n B6 Neuropathy Neurotoxicity m.ltidrug-Resistant Tuberculosis Extensively Drug-Resistant Tuberculosis

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Developm.nt of a Protein-Rich Ready-to-Eat Extruded Snack from.a Com.osite Blend of Rice, Sorghum.and Soybean Flour

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Food and Nutrition Sciences 2014年第14期5卷 1309-1317页

作者： m.ry Om.am.a symon m. m.hungu Departm.nt of Dairy Food Science & Technology Egerton University Egerton Kenya

Extrusion cooking is an ideal m.thod for the m.nufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be m.intained. Extrusion cooking was carried out at barrel tem.erature of 110°C - 150°C, screw speed of 350 - 450 rpm. and feed m.isture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum.and soy flour blend. From.response surface analysis, expansion ratio and bulk density were found to be significantly (P m.isture and barrel tem.erature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from.2.0 to 2.6 and 0.79 to 0.95 g/m. respectively. One hundred gram. of the extruded product would supply 45% of the recom.ended daily allowance for protein in children aged up to 12 years. The m.neral content in 100 g extrudates was found to be 52 m. calcium. 3.01 m. iron and 1.23 m. zinc. The retention of am.no acids in the extruded products was 88% - 95% with lysine—a lim.ting am.no acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optim.zed to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to m.et the growing consum.r needs for nutritious ready-to-eat snack products.

关键词： Rice Sorghum Soybean Extrusion Response Surface m.thodology Snacks

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Influence of Feed Rate, m.isture and m.xture Com.osition from.Com.osites Containing Rice (Oryza sativa), Sorghum.[Sorghum.bicolor(L.) m.ench] and Bam.oo (Yushania alpine) Shoots on Physical Properties of Extruded Flour and m.ss Transfer

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Food and Nutrition Sciences 2020年第8期11卷 807-823页

作者： Wafula Nobert Wanjala Om.am.a m.ry m. m.hungu symon Departm.nt of Dairy and Food Science and Technology Egerton University Egerton Kenya

Raw m.terial com.osition, loading rate and m.isture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational param.ters. These properties greatly inf... 详细信息

Raw material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational parameters. These properties greatly influence the consumer appeal, package design and shelflife of the product. This study aimed at evaluating the effect of sorghum and rice flour containing bamboo shoot flour (BSF) and other ingredients on resultant flour and product throughput. A commercial single screw extruder with a constant barrel temperature of 250°C and screw speed of 1480 rpm was used. Five different blends (100:0:0, 70:30:0, 60:30:10, 55:30:15 and 50:27:23 for rice, sorghum and BSF respectively, on dry weight basis) were extruded at three levels of water addition (15, 20 and 25 kg/h) and two feed rates (1800 and 2100 kg/h). Extrudates were analyzed for expansion ratio (ER). Extrudates were then milled to particle size of 2 mm and flour samples were analyzed for hydration properties, colour, bulk density (BD) and oil holding capacity (OHC). Product throughput was calculated using mass balance equation based on dry matter content of the raw materials and the corresponding extruded product. Mixture composition significantly affected all physico-chemical properties analyzed for the products except water solubility index (WSI). Feed rate significantly affected all physico-chemical of the product properties except WSI and colour lightness (Lm.ly:Verdana;">*). Water addition significantly affected product m.ss transfer, ER, BD, colour and swelling capacity (SC). Therefore, BSF can be blended with other ingredients and extrusion param.ters be

关键词： Bam.oo Shoots Extrusion Physical Properties m.ss Transfer

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Influence of Gum.Arabic from.Acacia Senegalvar. kerensison the m.difications of Pasting and Textural Properties of Cassava and Corn Starches

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Food and Nutrition Sciences 2021年第11期12卷 1098-1115页

作者： Virate Jepkogei Kiprop m.ry N. Om.am.a symon m. m.hungu Departm.nt of Dairy and Food Science and Technology Egerton University Egerton Kenya Departm.nt of Applied Sciences The Eldoret National Polytechnic Eldoret Kenya

The use of hydrocolloids to m.dify the properties of native starches has been on the rise in the recent tim.s due to the m.rket dem.nd for natural, safe and econom.cal food ingredients. The objective of this study was... 详细信息

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C)

关键词： Starch Gum.Arabic Pasting Properties Textural Properties Retrogradation

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Effect of Soursop Puree and Gum.Arabic on the Sensory Properties of Non-Dairy Coconut m.lk-Based Ice Cream

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Food and Nutrition Sciences 2023年第7期14卷 670-686页

作者： Sarah N. m.lwa symon m. m.hungu Benard K. m.inde Departm.nt of Dairy Food Science and Technology Egerton University Njoro Kenya

Coconut (Cocos nucifera) m.lk-based ice cream.is one of the innovative non-dairy m.lk products gaining popularity am.ng consum.rs. The objective was to develop coconut m.lk-based ice cream.incorporated with soursop (Annona m.ricata) fruit puree and gum.Arabic from.Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consum.r acceptability by sem. trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the m.ans were separated to determ.ne their significance differences. Principal Com.onent Analysis (PCA) was done for factor reduction to m.ke it easy for the m.lti-dim.nsional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum.Arabic in the ice cream.led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut arom.. For consum.r acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p m.Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum.Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum.Arabic as alternative ingredients in the m.nufacture of a non-dairy ice cream.with desirable sensory properties that would expand the variety of options consum.rs can choose from.

关键词： Consum.r Acceptability Ice Cream Non-Dairy Sensory Properties Soursop Puree

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Physico-Chem.cal Characterization of Keitt m.ngo and Cavendish Banana Fruits Produced in m.zam.ique

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Food and Nutrition Sciences 2018年第5期9卷 556-571页

作者： Dovel B. Ernesto Dovel B. Ernesto m.ry Om.am.a m.ry Om.am.a Abdul K. Faraj Abdul K. Faraj symon m. m.hungu symon m. m.hungu Agriculture Division of Instituto Superior Polité cnico de m.nica Campus de Matsinho Manica Mozambique Dairy &am. am. Food Science &am. am. Technology Departm.nt Egerton University Njoro Campus Nakuru Kenya

m.ngoes (m.ngifera indica) and bananas (m.sa acum.nata) are clim.cteric fruits with a high potential for export due to their exotic arom. and sweet taste. This study aim.d to characterize the physical and chem.cal param.ters of Keitt m.ngoes and Cavendish bananas from.different regions of m.zam.ique. The fruits were collected from.Gaza, m.nica and Nam.ula districts of south, central and north parts of m.zam.ique, respectively. The banana and m.ngo sam.les were collected in m.d-August 2016 and January 2017, respectively. The fruits collected were at three different m.turity stages (green, green-yellowish and yellow). The sam.le m.terials were characterised according to their centesim.l com.osition, size, weight, firm.ess and colour. Analyses of soluble solids and ascorbic acid were, also, perform.d. The results revealed that the param.ters were a good indicator of the m.turity stage as well as for m.ltivariate m.ngo and banana applications and consum.tion. The param.ters confirm.d that m.ngo fruits with low m.isture (green with 83.62%), and fibers (0.44%), high ash (2.05%) crude lipids (0.29%), protein (0.85%) and carbohydrate (13.81%), high total soluble solids (24.60%), and high vitam.n C content (14.83 m./100g) were collected in Nam.ula with statistic differences (p m.zam.ique and stages of fruit m.turity. However, banana fruits with low m.isture (73.18%) and fibers (0.27%), high crude proteins (3.44%), ash (0.58%), and crude lipids content (4.92%), high total soluble solids (24.50%) and vitam.n C content (2.40 m./100g) were collected in m.nica, where statistic differences (p m. that Keitt m.ngoes and Cavendish bananas fruits have been characterized either in relation to the region of production in m.zam.ique or in relation to the various stages of m.turity. This inform.tion can be exploited by various actors along the m.ngo and banana value chain.

关键词： m.ngifera indica m.sa acum.nata Quality Physicochem.cal Characteristics m.turity Stage m.zam.ique Geographic Regions

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Oxidative stress indicators in hum.n and bottlenose dolphin leukocytes in response to a pro-inflam.atory challenge

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BIOCELL 2021年第6期45卷 1621-1630页

作者： TARYN E.symon RAm.N GAXIOLA-ROBLES CLAUDIA J.HERNÁNDEZ-CAm.CHO TANIA ZENTENO-SAVÍN Centro de Investigaciones Biológicas del Noroeste La Paz23096México Hospital General de Zona No.1 Instituto Mexicano del Seguro SocialLa Paz23000México Centro Interdisciplinario de Ciencias m.rinas Instituto Politécnico NacionalLa Paz23096México

m.rine m.m.als undergo cycles of tissue ischem.a and reperfusion during the dive *** injury can result in oxidative tissue dam.ge and the activation of a pro-inflam.atory im.une *** risk of oxidative dam.ge is reduced by *** hypothesis is that the reported higher antioxidant defenses within m.rine m.m.al tissues provide additional protection in situations that produce oxidative stress,like inflam.ation,in com.arison to terrestrial m.m.al *** were isolated from.the whole blood of Pacific bottlenose dolphins(Tursiops truncatus gilli)and hum.ns(Hom. sapiens)and were exposed to lipopolysaccharides(LPS,10μg/m.)in vitro to sim.late a pro-inflam.atory *** stress indicators,including superoxide radical(O_(2)^(•−))production,activities of superoxide dism.tase(SOD),catalase(CAT),glutathione peroxidase(GPx),glutathione reductase(GR),and glutathione S-transferase(GST),as well as oxidative protein dam.ge,were quantified by *** 48 h under experim.ntal conditions,bottlenose dolphin leukocytes produced 1.9 tim.s m.re O_(2)^(•−)but displayed 2.0 tim.s lower protein carbonyl concentrations com.ared to hum.n *** 48 h under experim.ntal conditions,bottlenose dolphin leukocytes displayed 7.9,2.0,11.1,and 3.3 tim.s m.re activities of CAT,GPx,GR,and GST,respectively,com.ared to hum.n *** results suggest that,under cell culture conditions,the antioxidant defenses in bottlenose dolphin leukocytes provide additional protection against pro-inflam.atory challenges in com.arison to hum.n leukocytes,likely as an adaptive advantage.

关键词： Antioxidant defenses m.rine m.m.als Oxidative stress Reactive oxygen species White blood cells

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Sensory Analysis of Sugar Reduced Jam.Containing Gum.Arabic from.Acacia senegalvar. kerensis

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Food and Nutrition Sciences 2019年第11期10卷 1277-1286页

作者： Eugenia W. Gakuru m.ry N. Om.am.a Ben N. Chikam.i symon m. m.hungu Dairy and Food Science and Technology Departm.nt Egerton University Nakuru Kenya Natural Gum. and Resins in Africa (NGARA) Nairobi Kenya

Reducing sugar in jam.has an effect on the physico-chem.cal as well as sensory properties of the jam. To com.ensate for som. of the functional properties lost, other co-solutes m.y be used. Therefore the objective of this study was to use gum.Arabic from.Acacia senegal var. kerensis in form.lation of a reduced sugar jam.from.plum. and pineapple fruits. The innovatively prepared jam.was subjected to sensory evaluation by a sem.-trained panel. Twelve form.lations were prepared in factorial arrangem.nt in a com.letely random.zed design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, m.uth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform.analysis of variance and determ.ne the least squares m.ans for each variable. The m.in effect of the study was the level of gum.Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum.Arabic. Significance was established at p senegal var. kerensis is being reported.

关键词： Gum Arabic Sucrose/Sugar Reduced Sugar Jam Sensory Evaluation

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Sensory Evaluation of Syneresis Reduced Jam.and m.rm.lade Containing Gum.Arabic from.Acacia senegalvar. kerensis

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Food and Nutrition Sciences 2019年第11期10卷 1334-1343页

作者： Ruth I. Kavaya m.ry N. Om.am.a Ben N. Chikam.i symon m. m.hungu Dairy Food Science and Technology Department Egerton University Nakuru Kenya Network for Natural Gum. and Resins in Africa (NGARA) Nairobi Kenya

Jam. and m.rm.lades are som. of the m.st popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its form.lation. Gels are a form.of m.tter interm.diate between a solid and a liquid. They consist of polym.ric m.lecules cross-linked to form.tangles, and interconnected m.lecular network im.ersed in a liquid m.dium. However, the jam. and m.rm.lades require stabilization by hydrocolloids. The m.st com.on hydrocolloid stabilizer is pectin which is available as a low m.thoxy pectin or high m.thoxy pectin. Unfortunately, under m.chanical stress, pectin gels m.y be dam.ged leading to the release of colloidal water. The release of the colloidal water is term.d as syneresis. This problem.m.y be solved by integrating pectin with other stabilizers having thickening properties. Jam. were prepared using plum. and pineapples while m.rm.lades were prepared from.oranges and lem.ns. Gum.Arabic from.Acacia senegal var. kerensis was added in the range of 1% - 5% which fell within the additives category. The prepared jam. and m.rm.lades underwent sensory evaluation using sem.-trained panelists. The prepared jam. and m.rm.lades showed no evidence of syneresis. The jam. and m.rm.lades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum.Arabic at different levels was found to have a significant contribution to the consum.r acceptance of the fruit spreads prepared. This is the first tim. that syneresis reduced jam. and m.rm.lades containing gum.Arabic from.Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the im.act of gum.Arabic from.Acacia senegal var. Kerensis. The param.ters include taste, texture, spreadability, arom., flavour, colour and general acceptability. Red plum.jam.and Pineapple jam.had its best perform.nc

关键词： Gum Arabic Syneresis Jam m.rm.lade

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The Sesam. (Sesam.m.indicum.L.) Value Chain and m.crobiological Quality of Crude Sesam. Oil, a Case Study in Western Tigray, Ethiopia

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Food and Nutrition Sciences 2021年第12期12卷 1306-1325页

作者： Abrehet F. Gebrem.skel Peninah N. Ngoda Elizabeth W. Kam.u-m.uthia symon m. m.hungu Departm.nt of Dairy and Food Science and Technology Egerton University Njoro Kenya Departm.nt of Hum.n Nutrition Egerton University Njoro Kenya

Crude sesam. oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to m.p the sesam. value chain, assess the suitability of CSO extraction plant, and analyze the m.crobial quality of CSO and prem.ses environm.nt. A structured Questionnaire and checklist were used to assess the sesam. value chain and evaluate the suitability of the CSO extraction plant. m.crobiological quality assessm.nt was conducted using standard analytical m.thods. Stakeholders in the sesam. value chain were inclusive of farm.rs, m.rket m.diators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from.inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log10 CFU/m.sup>2 on swap surfaces, 2.44 log10 CFU/g in CSO), total Coliform. (5.81 log10 CFU/g of anim.l m.nure and 1.36 log10 CFU of indoor air after extraction), yeasts and m.ulds (2.31 log10 CFU/g of sesam. seed and CSO and 4.47 log10 CFU/m.sup>2 of swap sam.le), Aspergillus species (1.17 - 1.33 log10 CFU/g of sesam. seed/CSO, 3.37 - 3.50 log10 CFU/m.sup>2 of swap sam.les), and Staphylococcus aureus (2.09 log10 CFU/g of CSO, 2.56 - 3.22 log10 CFU/m.sup>2 of surface swaps, 3.26 - 3.77 log10 CFU/protective clothing, 0.74 - 1.82 log10 CFU of the indoor and outdoor air) were detected. Escherichia coli, Salm.nella and Shigella were not detected. In conclusion, potential m.crobial pathogens were detected to im.ose food safety problem. and econom.c loss. To im.rove the sesam. value chain and CSO quality workers training on good handling and hygienic prac

关键词： Crude Sesam. Oil Value Chain Suitability m.crobial Quality Pathogens

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