Pycnogenol® Augments Macrophage Phagocytosis and Cytokine Secretion [Abstract] [Full Text]
Innovations in the Traditional Kunun Zaki Production Process [Abstract] [Full Text]
The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Turkey [Abstract] [Full Text]
Evaporation Rate of Moisture from Dahi (Yogurt) During Storage at Refrigerated Condition [Abstract] [Full Text]
Evaluation of Nutritional Status of Recently Hospitalized Patients [Abstract] [Full Text]
Prevalence of Diabetes Mellitus and its Relation to Diet and Physical Work in Azad Jammu and Kashmir [Abstract] [Full Text]
Surveillance on Artificial Colours in Different Ready to Eat Foods [Abstract] [Full Text]
Quality Evaluation of Market Yoghurt /Dahi [Abstract] [Full Text]
Milk Fat Production Trend and Effect of Season on it at Sree-Nagor Milk Shed Area under Milk Vita Throughout the Year [Abstract] [Full Text]
Status of Iodine Nutriture and Salt Iodization in Union Territory of Pondicherry, India [Abstract] [Full Text]
Milk Production Trend of Milk Vita Throughout the Year [Abstract] [Full Text]
The Benefit of Traditional Recipes - Boiled Legumes [Abstract] [Full Text]
Natamycin In Ripening Cheeses [Abstract] [Full Text]
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Pakistan Journal of Nutrition 1 (5) : 196-201, 2002
© Asian Network for Scientific Information 2002
Pycnogenol® Augments Macrophage Phagocytosis and Cytokine Secretion
Vandana Shah, Erben Bayeta, and Benjamin H.S. Lau
Division of Microbiology and Molecular Genetics,
Department of Biochemistry and Microbiology, School of Medicine,
Loma Linda University, Loma Linda, California 92350, U.S.A.
E-mail: bLau@som.llu.edu
Abstract:
We previously reported that Pycnogenol®, procyanidins extracted from the bark of French maritime pine (Pinus maritima Aiton; the official botanical name is now Pinus pinaster Aiton) is a potent free radical scavenger. It has been shown to inhibit macrophage oxidative burst. Macrophages carry out their microbicidal and tumoricidal activities via oxygen-dependent and oxygen-independent mechanisms. The present study investigated the effects of Pycnogenol® on oxygen-independent killing mechanisms of macrophages, with particular interest in phagocytosis and cytokine release. J774 cells, a murine macrophage cell line, were preincubated with Pycnogenol® and then exposed to fluorescein-conjugated Escherichia coli particles for phagocytosis. Pycnogenol® significantly enhanced the phagocytosis by J774 cells. Incubation with Pycnogenol® resulted in a significant increase in cell size indicating macrophage activation. J774 cells were treated with Pycnogenol® for 22 hr and the supernatants were tested for the release of tumor necrosis factor-alpha (TNF-alpha) and interleukin-1 beta (IL-1beta). Pycnogenol® significantly increased the secretion of both TNF-alpha and IL-1beta . These results suggest that Pycnogenol® can enhance the macrophage function by increasing its ability to phagocytosis and secretion of TNF-alpha and IL-1beta . These two cytokines may provide costimulatory signals to enhance both the humoral and cellular immune responses to promote host defense.
Key Words: Pycnogenol®, J774 murine macrophage, phagocytosis, tumor necrosis factor-alpha , interleukin-1beta
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Pakistan Journal of Nutrition 1 (5): 202-205, 2002
© Asian Network for Scientific Information 2002
Innovations in the Traditional Kunun Zaki Production Process
Gaffa Terna* and J.A. Ayo
School of Technology, Federal Polytechnic, Bauchi, PMB 0231, Bauchi-Nigeria.
*Faculty of Agriculture, Department of Biochemical Science and Technology,
Kagoshima University, Kagoshima 890-0065, Japan
E-mail: gterna@yahoo.com
Abstract:
The traditional kunun zaki production process has been improved upon. The usual 24 hours process has been shortened to a maximum of 12 hours. Steeping of the grains in warm water with 5% sodium metabisulphite help in softening them. Liquefaction and saccharification of gelatinized sorghum starch with sweet potato and Cadaba farinosa crude extracts did not increase the amount of reducing sugar after 6 hours of incubation. Similarly, the specific density of the slurry remained the same after 6 hours of incubation with the crude enzyme extracts. Due to shortened saccharification process, the nutrient content of kunun zaki from improved process was a bit higher. The protein content was 5.4 and 4.1% for the improved and traditional processes respectively. The product from improved process was preferred to that in the traditional process.
Key Words: Sorghum starch, saccharification process, Cadaba farinosa
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Pakistan Journal of Nutrition 1 (5): 206-208, 2002
© Asian Network for Scientific Information 2002
The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker
a Dry Bean Variety (P. vulgaris, L) Grown in Turkey
I. G. Sat and F. Keles
Ataturk University, Agricultural Faculty, Department of Food Engineering,
TR-25240, Erzurum, Turkey
E-mail: igsat@atauni.edu.tr
Abstract:
In this research, the effects of cooking alone, soaking-cooking combination on the oligosaccharide contents of a registered dry bean variety, Seker grown in Turkey was studied. Saccharose, raffinose and stachyose contents of the raw material were 3.91, 1.86 and 3.84%, respectively. The highest removing, to the extent of decrease up to, approximately, 70% was achieved by soaking in 0.5 % sodium bicarbonate solution for 18 hour followed by cooking in pressured kettle. These conditions could be recommended to remove undesirable sugar contents of the Seker bean used for culinary purposes.
Keywords: Dry beans, oligosaccharides, flatulence, soaking, cooking
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Pakistan Journal of Nutrition 1 (5): 209-211, 2002
© Asian Network for Scientific Information 2002
Evaporation Rate of Moisture from Dahi (Yogurt) During Storage
at Refrigerated Condition
Kamruzzaman, M.1, M. N. Islam2, M. M. Rahman3, S. Parvin4 and M. F. Rahman5
1,2Department of Dairy Science, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh
3School of Agriculture and Rural Development, Bangladesh Open University,
Gazipur-1705, Bangladesh
4Department of Student Support Service, Bangladesh Open University,
Gazipur-1705, Bangladesh
5Department of Animal Breeding and Genetics, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh
E-mail:morshed@bou.bangla.net
Abstract:
Different types of dahi were prepared by using banana juice and the prepared dahi samples were divided into two group having all types of dahi in each group. One group was covered with paper on the top of the cup and another group was without covered and were kept inside the refrigerator having a temperature of approximately 50 oC for a 16 days storage period. The removal of moisture percentage was measured every four days of interval during storage. The evaporation rate (gm/d) of dahi samples was also calculated by how much amount of water was removed per day during storage. The removal of moisture percentage and evaporation rate (g/d) of dahi samples of with cover group was lower than that of dahi samples of without cover group and evaporation rate of dahi samples of both with cover and without cover group was increased gradually due to incorporation of banana juice.
Key Words : Evaporation rate, fermented milk, plain dahi, banana juice mix dahi
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Pakistan Journal of Nutrition 1 (5) : 212-216, 2002
© Asian Network for Scientific Information 2002
Evaluation of Nutritional Status of Recently Hospitalized Patients
Muhammad Muzaffar Ali Khan Khattak, Alam Khan, Shagufta Begum,
Javeria Abid and Syed Saeed Qadir
Department of Human Nutrition, NWFP, Agricultural University, Peshawar, Pakistan
Abstract:
Three hundred and fifty five patients of various age groups were assessed for their nutritional status. Among these patients, 65 were children, 166 adult male, and 124 adult female. In children all the anthropometric parameters were lower than the reference values with the exception for age group 6.1 – 10.0 years, whose weight were more than the reference values. Hundred percent mal-nourishment was observed in male adults. All the parameters i.e. weight, upper mid arm circumference (UMAC), triceps-skinfolds (TSF) hemoglobin and blood sugar were lower than the reference values. The data collected for female adults also indicated that the females were hundred percent mal-nourished as well with the exception 51+ years of age whose weights were more than the respective standards or reference values. This study indicates the gravity of the problem of mal-nourishment that exists in the hospitalized patients. Therefore, there is an urgent need for the nutritional assessment/intervention in the hospitalized patients.
Key Words: Malnutrition, nutritional status, hospitalized patients
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Pakistan Journal of Nutrition 1 (5): 217-222, 2002
© Asian Network for Scientific Information 2002
Prevalence of Diabetes Mellitus and its Relation to Diet and Physical Work
in Azad Jammu and Kashmir
Fayaz Ahmad Danish1, Alam Khan2 and Muhammad Muzaffar Ali Khan Khattak2
1Clinical Nutritionist, Abbas Medical Institute, Muzaffarabad, Azad Jammu and Kashmir
2Department of Human Nutrition, NWFP Agricultural University, Peshawar, Pakistan
Abstract:
The prevalence of diabetes mellitus and its relation to diet and physical work was studied in three selected districts namely Muzaffarabad, Bagh and Poonch of Azad Jammu and Kashmir. A city, a town and a village were selected from each selected district, and hundred households (families) from each city, town and village were randomly selected for the study. A total 900 households were selected for interview. A responsible individual of 40 years or older of each household was interviewed and information about diabetes, occupation and diet were recorded in the questionnaire. The mean prevalence of diabetes mellitus was 0.95% in the selected region of the state. The prevalence of the disease was higher in cities than towns and villages. The disease was slightly higher in males than females. The milk and meat consumption of the residents of the area was lower than the recommended amount. The exercise level/physical work status of majority of the residents was almost equal to heavy exercise level. The data suggest that at present, the prevalence of diabetes is not of great concern in Azad Jammu and Kashmir. The prevalence of the disease is linked with diet and exercise level/physical work. The residents have marginal deficiency of food intake
Key words: Prevalence, diabetes mellitus, diet, physical work
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Pakistan Journal of Nutrition 1 (5): 223-225, 2002
© Asian Network for Scientific Information 2002
Surveillance on Artificial Colours in Different Ready to Eat Foods
Nadia Ashfaq* and Tariq Masud
*Department of Environmental Sciences, Fatima Jinnah Women University
Department of Food Technology, University of Arid Agriculture Rawalpindi, Pakistan
Abstract:
Different types of ready to eat foods were analyzed for the detection and estimation of the added synthetic food colours. A total of 72 different samples of sweet meats and confectioneries were randomly collected from large and small shops of Rawalpindi Cantt. Quantities of the permitted colouring matter among the tested samples were found within the range of 18-220 ppm. 47.56% of the samples contained non-permitted food colours. Incidences of the use of non-permitted food colours and colours above permissible limits were higher in case of the unorganized food makers.
Key words: Sweet meats, natural food colours, synthetic food colours
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Pakistan Journal of Nutrition 1 (5) : 226-230, 2002
© Asian Network for Scientific Information 2002
Quality Evaluation of Market Yoghurt /Dahi
Shahid Younus, Tariq Masud and Tariq Aziz*
Department of Food Technology, University of Arid Agriculture Rawalpindi, Pakistan
*Dairy Technology Laboratory, National Agriculture Research Center, Islamabad, Pakistan
Abstract:
This study was planned to evaluate and compare the quality of market yoghurt and dahi. Different samples of plant made yoghurt and dahi available in local markets of Islamabad and Rawalpindi were randomly collected and analyzed for physico- chemical, microbiological and organoleptic properties. Physico-chemical analysis revealed that plant made yoghurt samples were consistent and hardly showed any variation as compared to dahi. Microbiological examination showed that total viable count in yoghurt brands was less than dahi. The coliform count was nil or ignorable in yoghurt brands but dahi contained large number of coliform bacteria. Organoleptically, plant made yoghurt was found more suitable as compared to dahi.
Key words: Physico-chemical, Microbial quality, yoghurt, dahi
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Pakistan Journal of Nutrition 1 (5) : 231-233, 2002
© Asian Network for Scientific Information 2002
Milk Fat Production Trend and Effect of Season on it at Sree-Nagor
Milk Shed Area under Milk Vita Throughout the Year
M. Hasanuzzaman, M. A. K. Azad1, M. A. Barik1 and M. Z. Rahman
Bangladesh Livestock Research Institute, savar, Dhaka, Bangladesh
1Bangladesh Milk Producer's, Co-operative Union Limited, Milk Vita, Bangladesh
Abstract:
This study was undertaken to find out the milk fat production trend both in qualitative and quantitative aspect and seasonal effect on it at Sree-Nagor Milk Shed Area (MSA) under Milk Vita in Munshigonj, Bangladesh. The experiment was conducted during the period of 1995 to 1999. Season had the tremendous effect on milk yield (l/d). The milk production showed highest in the month of June, lowest in January, August, September and December; but in other months of the year it seemed almost similar. However, the average fat value of milk at Sree-Nagor MSA followed almost a specific trend throughout the year. Furthermore, the average fat value of Sree-nagor MSA was in-significant (P>0.05) between different months of the experimental period, but that of each year (1995-1999) between different months were highly significant (P<0.01), which means that season has large effect on fat value.
Key Words: Milk fat, milk shed area, milk vita
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Pakistan Journal of Nutrition 1 (5): 234-235, 2002
© Asian Network for Scientific Information 2002
Status of Iodine Nutriture and Salt Iodization in Union
Territory of Pondicherry, India
Umesh Kapil, Preeti Singh and Priyali Pathak
Department of Human Nutrition, All India Institute of Medical Sciences,
Ansari Nagar, New Delhi1-110029, India
E- mail : kapilumesh@hotmail.com
Abstract:
Deficiency of iodine causes a wide spectrum of disabilities including the implications on reproductive functions and lowering of IQ levels in school age children. The present study was conducted to assess the status of iodine nutriture and salt iodization in the entire Union Territory of Pondicherry, India. The study was conducted in all the four districts of Pondicherry. In each district 150 salt samples were collected by utilizing the uniform sampling methodology. The iodine content of salt samples was analyzed using the standard iodometric titration method. On the spot casual urine samples were collected from at least 80 children from the same school selected randomly The urinary iodine excretion (UIE) levels were analyzed using the wet digestion method It was observed that 59.7% of the families were consuming iodized salt with more than 5 ppm . It was found that 3 out of 4 districts had adequate iodine nutriture (median UIE levels more than 100 ug/l) possibly due to consumption of iodized salt by majority of the population. This study revealed the success of the salt iodization program in Pondicherry. However, there is a need for strengthening the existing monitoring and distribution system to ensure that adequately iodized salt is available for human consumption to eliminate IDD from the state.
Key Words : Iodine deficiency disorders, goitre, urinary iodine excretion levels, iodized salt
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Pakistan Journal of Nutrition 1 (5): 236-240, 2002
© Asian Network for Scientific Information 2002
Milk Production Trend of Milk Vita Throughout the Year
1M. A. K Azad, M. Hasanuzzaman, G. Miah and B. K. Roy
1Bangladesh Milk producers co-operative Union Limited, Bangladesh
Bangladesh Livestock Research Institure, savar, Dhaka, Bangladesh
Abstract:
The present research work was undertaken to identify the quality milk production trend of Bangladesh Milk Production Co-operative Union Ltd. (Milk Vita) throughout the year. To achieve the objectives relevant data were collected during the period from January 1995 to December 1999 at different Milk Shed Area (MSA) of Milk Vita. Milk production trend of Baghabarighat and Takerhat MSA was differed significantly (p<0.01) among different months of each year during the experimental period and the average values of milk production of different years (1995-1999) were also differed significantly at 5 and 1% respectively. In Sree-Nagor, Manikgonj, Rangpur and Tangail MSA, milk production of each year differs significantly (p<0.01) and the average milk production values of different years did not differed significantly among different months of each year. From the mean values of five years record it was observed that milk production (TL/day) of Baghabarighat, Takerhat, Sree-Nagor, Manikgonj, Rangpur and Tangail MSA was 53.29, 4.19, 2.19, 2.47, 3.30 and 1.15 respectively. It was also revealed that the highest milk production was in February (10.01%) and lowest in September (6.46%) and milk production gradually increased from September to February which was indicated a specific milk trend throughout the year of Milk Vita. Fat and Solids-not-fat (SNF) production was little highest in December to April in Banghabarighat but same trend was not seen in all MSAs. From this study, it may be concluded that year round milk production of Milk Vita as well as Bangladesh were 9.97, 10.01, 9.20, 8.59, 8.17, 8.37, 7.27, 6.50, 6.46, 6.86, 8.73 and 9.88% respectively.
Key Words: Milk production, milk production trend, milk vita
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Pakistan Journal of Nutrition 1 (5): 241-242, 2002
© Asian Network for Scientific Information 2002
The Benefit of Traditional Recipes - Boiled Legumes
Rasha A. S. Al-Qassemi and R. K. Robinson,
School of Food Biosciences, University of Reading, England
E- mail: R.K.Robinson@afnovell.reading.ac.uk
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Pakistan Journal of Nutrition 1 (5): 243-247, 2002
© Asian Network for Scientific Information 2002
Natamycin In Ripening Cheeses
Arnold Reps1, Lucjan Jedrychowski2, Jan Tomasik1, Krystyna
Wisniewska1
1Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn
2Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn
Abstract:
"Delvocid" (Gist Brocades nv.) a preparation containing the natamycin, a substance used in the therapeutics, is used in cheese making to protect a cheese surface against mould development. This preparation is added either to polyvinyl acetate (PVA) used for cheese coating or as an aqueous suspension in which cheese is immersed before the ripening. The natamycin content in the outer layer of cheese was determinated by a spectrophotometric method. During maturation of cheese coated with natamycin-containing polyvinyl acetate, the natamycin did not migrate into the cheese. The natamycine concentration in cheeses that had been immersed in an aqueous solution of natamycin was considerably higher than that in PVA-coated cheeses and was related to the type of cheese, concentration of the "Delvocid" preparation, the length of time for which the cheese was held in solution.
Key Words: Cheese, natamycin, migration into the cheese, mould development
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