Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth.
The present study was conducted to evaluate the beneficial effect of eggplant, sweet green pepper and parsley powder on the biomarkers of oxidative stress and renal functions in rats with blood acidosis. Thirty healthy male albino rats were divided into five equal groups. The first group rats were fed on basal diet as a negative control. The second group rats were fed on basal diet mixed with white bread powder (15% of diet) to induced acidity as positive control. The third group rats were fed on basal diet mixed with white bread (15% of diet) and 5 % eggplant powder (EP). The fourth group rats were fed on basal diet mixed with white bread (15% of diet) and 5% green pepper powder (GP). The fifth group rats were fed on basal diet mixed with white bread (15% of diet) and 5% parsley powder (P). The rats' weight was recorded weekly for each rat during the experimental period, and gains in body weight of rat groups were calculated. Blood samples were collected for assessment of some biochemical markers of kidney functions (Urea, creatinine and uric acid), malonaldehyde (MDA) and total antioxidant capacity (TCA). pH value of the blood and stomach were determined. Results showed that all experimental groups showed varied degrees of weight lose which considered as an indicator for impaired growth compared to the negative control group. MDA levels were decreased in experimental groups when compared with the positive control group and these decrements were only significant in EP 5%. On the other hand, TAC was increased in groups of rats fed on EP 5%, GP 5% and P 5% in comparison with positive control value. Serum creatinine values were increased in trial groups, whereas serum urea was decreased in all groups when compared with positive control. Serum uric acid levels were increased in EP 5% and GP5%, on the contrary, the P 5% group showed lower uric acid level when compared with positive control. Calcium levels of trial groups showed -النوعية التربية وبحوث اسات در مجلة increments in EG 5%, P 5% and GP 5%. Blood pH levels were slightly increased only in GP 5% and P 5% groups in comparison with the positive control group. Stomach pH levels were increased only in EP 5% and decreased in GP 5% and P 5% groups in comparison with the positive control group. In conclusion, eggplant, sweet green pepper and parsley powder can be administrated in diet of rats with blood acidosis up to 5% and may improve kidney functions and used as anti-acidity agent.
The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic fermented camel milk made from camel milk mixed with Oat milk. Fermented camel milk was made from camel milk served as a control, and the other treatments were made from camel milk after mixing with 25 and 50 % Oat milk. Results revealed that mixing of camel's milk with Oat milk were more effective in increasing the total solids, protein, ash, fiber , acidity , viscosity, phenolic content and antioxidant activity and these increments were proportional to the mixing ratio. Fermented camel milk containing 50 % Oat milk had the highest scores for sensory properties compared to other fermented camel milk treatments. This blend (fermented camel milk containing 50 % Oat milk) was evaluated as hypoglycaemic agent streptozotocin-induced diabetic rats. In this respect, twenty four male adult albino rats of Sprague Dawely strain weighing 150-185 g were divided into 4 groups as follows: Group (1) non-treated non-diabetic rats (negative control). Group (2) diabetic rats (received Streptozotocin (STZ), 60 mg/Kg BW) (positive control).Group (3) diabetic rats fed on basal diet with fermented camel milk (10g/day) by epi gastric tube. Group (4) diabetic rats fed on basal diet with fermented camel milk containing 50 % Oat milk (10g/day) by epi gastric tube. The treatment of diabetic rats with fermented camel milk containing 50 % Oat milk showed a significant decreases(p<0.001) in levels of blood glucose, malondialdehyde (MDA), low density lipoprotein (LDL), cholesterol (CL), triglyceride (TG), AST, ALT , ALP, creatinin and urea and increased (p<0.001) high density lipoprotein (HDL) and total protein and albumin in comparison to diabetic rats. Consumption of fermented camel milk containing 50 % Oat milk in diabetic rat groups caused significant improvement in allالنوعية التربية وبحوث اسات در مجمة these factors, compared to the positive control group (untreated diabetic rats). Also in this study, for the first time, we demonstrated that administration of fermented camel milk containing 50 % Oat milk in diabetic rats resulted in enhanced of blood complications compared to the untreated diabetic group, indicating that fermented camel milk containing 50 % Oat milk can play a preventive role in such patients.
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