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Abstract :The Effects of Morinda citrifolia (Noni) Fruit Juice on the Prevention of Stroke by Promoting Production of Nitric Oxide through the Brain of the Spontaneously Hypertensive Stroke Prone (SHRSP) Rats
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Abstract: Morinda citrifolia (Noni) is a traditional folk medicinal plant and has a long history of use as a food and medicine. In order to reveal the effects of Noni fruit juice (NFJ) on stroke prevention, we performed experiments using spontaneously hypertensive stroke prone (SHRSP) rats. NFJ did not change rat body weight, food intake, and water intake. However, both systolic blood pressure (SBP) and diastolic blood pressure (DBP) were significantly decreased after NFJ treatment in SHRSP rats. Furthermore, NFJ significantly increased the survival rate, urinary nitric oxide (NO) concentration was significantly higher in the NFJ group, and endothelial NO synthase (eNOS) phosphorylation levels increased in the brain after NFJ treatment. Two pathways regulate eNOS phosphorylation: the insulin-dependent pathway and the insulin-independent pathway. For the insulin-dependent pathway, phosphorylation of insulin receptor substrate 1 (IRS1) and protein kinase B (Akt) did not change in the NFJ group. For the insulin-independent pathway, expression of adenosine monophosphate-activated protein kinase (AMPK) phosphorylation, liver kinase B 1 (LKB1), and silent information regulator 1 (Sirt1) significantly increased in the brain of SHRSP rats after NFJ treatment. These data suggested that NFJ prevented stroke by improved blood circulation, increased NO production, and elevated eNOS phosphorylation by stimulating the insulin-independent pathway (Sirt1-LKB1-AMPK-eNOS). Keywords: Morinda citrifolaia, stroke, spontaneously hypertensive stroke prone rats, nitric oxide, endothelial nitric oxide synthase. |
Abstract :Effects of Vernonia amygdalina Leaf on Nutritional and Biochemical Parameters in Alloxan-Induced Diabetic Rats
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Abstract: The effects of Vernonia amygdalina leaf on the nutritional and biochemical parameters in alloxan-induced diabetic rat were investigated. Vernonia amygdalina (VA)leaf was squeeze-washed, dried, pulverized and mixed with standard feed at 2.5%, 5%, 10% and 20%. The proximate nutrient composition of the standard and prepared rations was determined. The Vernonia amygdalina incorporated rations and standard ration were fed to alloxan-induced diabetic rats for 70 consecutive days. Thereafter the nutritional and biochemical parameters as well as the histopathology of pancreasvital organs of the treated rats were determined. The Vernonia Amygdalina at 2.5% inclusion rate significantly (p < 0.05) reversed the nutritional indices and biochemical parameters which were compromised in diabetic rats fed with standard ration alone. The VA also reversed the degenerative changes in the pancreatic islet induced by alloxan. Vernonia Amygdalina has potent antidiabetic activity and its incorporation in excess of 5% in the diet should be avoided. Keywords: Alpha amylase, apparent digestibility, biological value, cholesterol, gas chromatography, glycosylated haemoglobin. |
Abstract : Process Standardization for the Manufacture of Shrikhand Spread
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Abstract: Purpose: Shrikhand Spread, a unique sweetened fermented Indian milk product is made by separation of whey from dahi, the Indian counterpart of Western yoghurt, followed by addition of sugar. Production of dahi employing traditional method involved undefined mixed starter cultures, uncontrolled fermentation and longer production time resulting in wide variation in its chemical and microbiological qualities. In order to cater to a product with desirable properties like lower post-acidification, higher flavour profile, firm body and lower syneresis coupled with shorter production time, conjugated application of yoghurt cultures and dahi cultures were tried. Since the shelf-life of dahi is limited, conversion into shrikhand spread may be used as a tool to extend the shelf-life and therefore the market reach towards commercialization into the global market as a potential functional food. Design/Methodology/Approach: Different batches of dahi were made from homogenized (Stage I - 2500 psi, Stage II - 500 psi) and pasteurized (74-78 °C/16-19 Sec) milk, pre-adjusted to 3.15-3.20% fat and 11.40% snf with diverse starter combinations selected upon the extent of post acidification, volatile acid production, syneresis and rheological characteristics. Homogenized, pasteurized and regulated milk was further subjected to a heat-treatment (90°C/10 min) and seeded with selected starter combinations to obtain firm curd intended for shrikhand spread manufacture. Shelf-life of shrikhand spread was evaluated in terms of chemical and microbiological criteria upto 7 days of storage at 8±1°C. Findings: Starter combination of eXactDahi 2+YoFlex Express 1.0 at an incubation temperature-time combination of 45°C/5h was found most suitable for producing dahi with smooth body, higher volatile acidity and low syneresis. Utilization of dahi obtained employing the above starter combination for the manufacture shrikhand spread was suggested and the product was found to retain its goodness when stored for 7 days at 8±1°C. Originality/Value: Conjugated use of yoghurt cultures with dahi cultures was suggested to overcome the drawbacks of traditional process of dahi manufacture suitable for conversion into shrikhand spread. This dahi was found capable of enhancing its dietetic value in addition. Keywords: Lactic acid bacteria Dahi, Chakka, Shrikhand spread, Shelf-life. |
Abstract : Camel Milk and the Prevention of Glucose Cataract, an Organ Culture Study
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Abstract: Purpose: To test if camel milk affects glucose-induced opacity in organ cultured rat and human lenses. Methods: Whole human and rat lenses were cultured in various media containing either 55 mM glucose, camel milk, or a combination of both glucose and milk. Some lenses were cultured in a media containing neither moiety to establish a control. Absorbance spectra of human and rat lenses were measured daily using a visible/ultraviolet light spectrometer. Lens opacities were graded by a blinded grader from photographs taken daily. Aldose reductase activity, catalase activity, glutathione and receptor for advanced glycation end products levels were assayed. Results: The optical density and light scattering intensity of human lenses cultured with glucose were higher after two to four days in organ culture compared with lenses cultured without glucose. Camel milk in the culture media attenuated the glucose-induced increase in optical density, light scattering intensity and opacity grade after two to four days for both human and rat lenses. Aldose reductase activity, catalase activity and glutathione levels were restored but the receptor for advanced glycation end products was similar in rat lenses cultured with glucose compared with those cultured with glucose and camel milk. There were no differences between the assayed moieties in human lenses cultured with glucose or glucose plus milk. Since camel milk restored rat lens glutathione levels, it is possible that camel milk may protect the lens from oxidation and significantly reduce the glucose-induced increase in light scattering of human lenses. Structurally and physiologically, rat lenses are distinct from human lenses, therefore, the rat lens data was highly variable when compared with the human lens data, highlighting the importance of using human lenses in future studies. Conclusions: Camel milk present in the organ culture medium inhibited the glucose-induced opacity in human lenses and restored the amount of glutathione to the same levels of lenses not cultured in glucose. The positive results of the current study leads to future studies to determine the moieties in camel milk that are responsible for cataract inhibition and in vivo studies involving camel milk. Keywords: Camel milk, Cataract, Glucose, Human, Lens, Organ culture. |
