Characteristics and protective effect of pomegranate juice (PJ), lemon juice (LJ), wheatgrass juice (WGJ) and their functional blends were evaluated. Total phenolics (TP), flavonoids (TF) content as well as free radical scavenging activity were determined. Meanwhile, total acidity, pH values were determined and the organoleptic attributes were evaluated. Also, the protective effect of functional blending juice against carbohydrate intolerance in patients was investigated by hydrogen breath test. The results revealed that the WGJ are low acidic in nature. While, the PJ and LJ showed high acidity which raised the total acidity in the functional blending juice. PJ had high content of total phenolics 17.45 mg/ml followed by 5.85 mg/ml for functional blending juice. While, the LJ showed high acidity which raised the total acidity in the in the functional blending juice. PJ had high content of total phenolics 17.45 mg/ml followed by 13.25 mg/ml for functional blending juice. While, significant increase in the TF 22.15 mg/ml in the wheatgrass juice followed by functional blending juice 5.70 mg/ml significant increase in the TF 25.25 mg /ml in the functional blending juice followed by 22.15 mg/ml for wheatgrass juice. Whereas, the results showed that functional blending juice recorded the highest antioxidant activity, which revealed great free radical scavenging activity 98.16%. Depending on sensory evaluation, the proportions of fourth blend WGJ: PJ: LJ in ratio 20:70:10 was most preferred for consumption by the panelists compared to other blending ratios. After one month for patients group treated by functional blending juice at blinds ratio (WGJ 20: PJ 70: LJ 10), showed a significant decrease in the concentration of the hydrogen level in the exhalation air to reach a significant level of the control patients group, indicating the ability of the active compounds in functional blending juice to relieve the problems of carbohydrate intolerance. Accordingly, healthy promoting beverages can be produced by addition blending of pomegranate juice, lemon juice and wheatgrass juice.
The liver disease all over the world had a more attention towards the prevention methods; balanced diet can be effective and protective. Therefore, the objective of this study was to investigate the hepatoprotective role camel milk; fermented camel milk; the aqueous extract of dandelion leaves (prebiotic); fermented camel milk fortified with the aqueous extract of dandelion leaves as (synbiotic product); camel whey and camel casein protein against carbon tetrachloride (CCl4) induced liver injury in rats. Rats were divided into eight groups (eight rats each). Group one was served as normal control (NC), while the other seven groups were injected intraperitoneal in beginning of experimental with single dose from (CCl4). Animals from group three to seven received orally camel milk; fermented camel milk; the aqueous extract of dandelion leaves; synbiotic product and whey camel milk; while, group eight received basal diets in which protein was replaced with 20% camel casein. All rats were feed for 45 days. The results indicated that all previous materials exhibited scavenging activity; liver injury control group (IC) revealed significantly increased in liver function (AST, ALT and ALP) and malondialdehyde (MDA) levels; whereas, decreased body weight gain, albumin and glutathione reduced (GSH) levels. Also, histological examination of hepatic showed more alteration due to (CCl4) induced hepatocellular damage. While, treatment by the aqueous extract of dandelion leaves (prebiotic); camel milk; fermented camel milk; fermented camel milk fortified with the aqueous extract of dandelion leaves (synbiotic product); camel casein and camel whey protein resulted in a significant improvement in weight gain, liver function and oxidative stress parameters; also, suppresses the alteration in liver histology. It could be concluded that the aqueous extract of dandelion leaves (prebiotic); camel milk; fermented camel milk (probiotic product); fermented camel milk fortified with the aqueous extract of dandelion leaves (synbiotic product); camel casein and camel whey protein could be used as ingredients in functional foods for hepatoprotective.
A screening survey of the presence of aflatoxin M1 (AFM1) was carried out on 170 samples of Egyptian dairy products. Selected samples included raw buffalo or cow milk, pasteurized milk, UHT milk, fermented milk, soft cheese, hard cheese, and processed cheese were analyzed by competitive ELISA technique. Out of 60 liquid milk and fermented milk samples analyzed, 12 samples (20%) were found to be contaminated with AFM1, at levels ranging from 10.12 to 86.54 ng/kg. Eight from the positive samples (66.6%) failed to reach the acceptable level of the European Commission Regulation (50 ng/kg). Buffalo's milk is safe regarding AFM1 contamination since all the buffalo milk samples were consistently negative. AFM1 was found in 22 samples (36.67%) of out 60 cheese samples at concentrations between 25.12 to 253.04 ng/kg. The highest mean value of AFM1, 231.39 ng/kg, was found in Ras cheese (hard type) samples followed by the processed cheeses with 114.76 ng/kg. Kariesh cheeses displayed the lowest levels, 53.32 ng/kg. Cheeses made from cow's milk showed higher AFM1 positive samples, while cheeses made from buffalo's milk tested were consistently negative. Regarding the cheese ripening age, out of 50 cow milk cheese samples, 26 were found to be positive to AFM1. The highest positive incidence was noted in long-term ripened hard cheeses (70%), while the lowest in fresh unripened cheeses (40%). It is highly recommended from the results that milk and cheese products have to be controlled periodically for AFM1 contamination.
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