BackgroundLow concentration of trace elements has been associated with poor prognosis and mortality in HIV infection.MethodsA cross sectional study was conducted among 100 HIV-infected subjects (70 were on ART treatment, while 30 were ART naïve). Fifty (50) apparently healthy controls were enrolled. Concentration of serum levels of zinc and copper was done using atomic absorption spectrometric method, while complete blood count was determined using automated blood analyzer. CD4+ T-cell count was done using cyflow cytometer.Aim and settingThe aim of this study was to investigate the level of some trace elements and some hematological parameters of HIV-seropositive subjects attending University of Calabar Teaching Hospital Clinic as well as prevalence of trace elements deficiency and anemic status and compare same with HIV-seronegative control.ResultsMean serum zinc, CD4+ T-cell count, Hb, PCV, RBC, MXD, were significantly (p < 0.05) reduced in the HIV-infected subjects, while copper/zinc ratio, MCV, MCH and platelet count were significantly (p < 0.05) raised in the HIV-infected subjects. The serum Cu level was comparable (p > 0.05) with the control. ART treatment had no effect on all the parameters assessed except CD4+ T-cell count. Twenty five percent (25%), 3% and 56% of the HIV-infected subjects were zinc deficient, copper deficient and anemic, respectively. Gender was found as a predictor of zinc deficiency. Copper and zinc showed weak positive correlation with CD4+ T-cell count.ConclusionART treatment did not complement zinc status in HIV infection while improving CD4+ T-cell count, hence the need to consider supplementation.

BackgroundDespite the numerous intervention programmes, HIV still remains a public health concern with a high impact in Sub-Saharan Africa region. Oxidative stress has been documented in HIV subjects as viral infection promotes prolonged activation of immune system, hence, production of increased reactive oxygen species.MethodsWe studied 180 subjects. Of these, 60 were HIV-infected on antiretroviral therapy (ART), 40 were ART naïve HIV-infected and 80 were apparent healthy non HIV-infected subjects. The complete blood count was performed by automated hemoanalyzer, the CD4+ T-cell count was performed by cyflow cytometer, while the antioxidant assay was performed using ELISA technique.ResultAll evaluated parameters; glutathione (GSH), glutathione peroxidase (GPX), CD4+ T-cell count, haemoglobin (Hb), total white blood cell count (WBC) and platelet count were significantly (P < 0.05) reduced in the HIV-infected subjects. All assessed parameters were found to be significantly (P < 0.5) reduced in the HIV-infected subjects that are ART naive when compared with those on ART. HIV-infected subjects with CD4+ T-cell count < 200 cells/mm3 had significantly (P < 0.05) reduced values in all assessed parameters when compared to those with CD4+ T-cell count ≥200 cells/mm3. GSH and WBC were found to be significantly (P < 0.05) increased in the female HIV-infected subjects when compared with the male counterpart. Anemia prevalence of 74 and 33% were recorded for the HIV-infected and control subjects, respectively. Gender and ART treatment were found to be associated with anemia in HIV. Male HIV-infected subjects on ART were found to be more likely to have anemia.ConclusionAntioxidants; GSH and GPX were found to be significantly reduced in HIV infection. Further probe showed that the antioxidant status was improved in the HIV-infected group on ART.

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Tiger nut (cyperus esculentus) is taken as optional snacks mainly in its fresh form owing to poor availability of nutritional information on the composition of other forms such as the dried form. To address this gap, this study was designed to assess the nutritional composition of fresh and dried tiger nut milk by determining the proximate composition and amino acid profile using standard analytical methods. The samples were grouped into A, B, C and D representing milk and powder made fresh tiger nuts, as well as milk and powder made from dried tiger nuts respectively. Results of proximate analysis for the samples showed variation in the constituents with highest amounts of carbohydrate found in the fresh form except for the powder product from dried form, which has equivalent amount to those of fresh tiger nut. Amino acid profile generally showed reasonable amounts in all the samples with products made from fresh tiger nut having higher values, while milk and powder products of dried tiger nut contain more of the other nutrient constituents than the fresh one. These findings are key to optimizing nutritional value of tiger nut products made from different forms, thus, is helpful in guiding nutrition and dietetic advice in clinical setting to supplement other choices in resolving cases of protein energy malnutrition and other forms of malnutrition. In addition, the nutrient composition of tiger nut makes it ideal as a valuable substitute for conventional cow milk and other milk sources, which have become unaffordable to people with low economic empowerment, pariticularly among developing nations.

Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.