Eight species of pathogenic and contaminated bacteria were Isolated and identified with the biochemical test and make sure of purity with VITIC2 Technical. The bacteria were Acinetobacter baumannii, Bacillus subtilis, Escherichia coli, Klebsiella pneumoni, Pseudomonas aeruginosa, Proteus mirabilis, Staphylococcus aureus and Streptococcus pyogenes. Investigation effect of aqueous, ethanolic, methanolic of Halawi, Khadrawiand Zahdi date seed extracts on the growth of isolated bacteria, the results showed that ethanolic extract was most effective extract compared to other extracts in influencing on the growth of bacteria using Agar Well Diffusion. The most active extract against P. aeruginosa strain was ethanol extract from Zahdi seed with a 22.3+ 0.32mm inhibition zone followed by 20.2 + 0.22 mm for Escherichia coli.
The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.
Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti‐inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.
درست خواص المركبات المضادة للأكسدة المنتجة من العفن Aspergillus niger (EAERK ) لقابليتها على إقتناص الجذر الحر وربط آيون الحديدوز وقوة الإختزال وتقدير المركبات الفينولية الكلية في المستخلص. إختلفت الفعالية المضادة للأكسدة لـ EAERK في عرقلة أكسدة حامض اللينوليك وكانت الفعالية أقل من فعالية مضادي الأكسدة التجاريين BHT و α-tocopherol . إزدادت فعالية EAERK لإقتناص الجذر الحر بزيادة التركيز وقد تفوق مضاد الأكسدة الصناعي BHT في قابليته لإقتناص الجذر الحر. إزدادت قوة الإختزال للمركبات المضادة للأكسدة EAERK بزيادة التركيز ولكنها كانت أقل من قوة الإختزال لكل من مضادي الأكسدة BHT و α-tocopherol ، كما إن قابلية EAERK لربط آيون الحديدوز كانت أقل فعالية مقارنة مع مادة الربط EDTA-2Na . إن المحتوى الكلي للمركبات الفينولية الموجودة في مستخلص خلات الأثيل لرز كوجي المتخمر بوساطة Aspergillus niger بلغ 223.8 µg gallic acid / mg extract. درست ثباتية المركبات المضادة للأكسدة لمستخلص خلات الأثيل للرز المتخمر (كوجي) بوساطة عفن Aspergillus niger ( EAERK) تجاه عدد من العوامل إذ أظهرت المركبات المضادة للأكسدة (EAERK) ثباتاً تحت الظروف المتعادلة ،وإمتلكت المركبات المضادة للأكسدة لمستخلص خلات الأثيل للرز المتخمر(كوجي) بوساطة عفن A. niger (EAERK) ثباتاً جيداً تجاه درجات الحرارة العالية إذ تتحمل درجة حرارة 185 م لمدة ساعتين بينما أظهرت المركبات المضادة للأكسدة لمستخلص خلات الأثيل للرز المتخمر(كوجي) بوساطة عفنA. niger (EAERK) تأثيراً تعاونياً مع مضادات الأكسدة التجارية وهي α-tocopherol وحامض الستريك ، إذ وجد أن التأثير التعاوني لمعاملات خلائط EAERK مع α-tocopherol كانت الأفضل في تثبيط أكسدة حامض اللينوليك من معاملات خلائط EAERK مع حامض الستريك.إزداد التأثير التثبيطي للمركبات المضادة للأكسدة لمستخلص خلات الأثيل للرز المتخمر (كوجي) بوساطة عفن A. niger ( EAERK) لإعاقة أكسدة زيت الزيتون وزيت سمك الصبور بزيادة التراكيز
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