Cheddar cheese undergoes significant changes resulting in numerous microbiological and biochemical processes called glycolysis, lipolysis, and proteolysis, accountable for a unique texture, aroma, appearance, and taste. Specific bioactive peptides developed during these biochemical reactions impart health benefits. Addition of probiotics boots the development of bioactive peptides in foods. Objective: The current research investigated the therapeutic potential of water-soluble peptides (WSPs) extracts from buffalo milk probiotic Cheddar cheese regarding anti-thrombic facets. Methods: The appropriateness of Buffalo milk for Cheddar manufacturing was assessed by analysing its pH, acidity, fat, protein, and total solids content. Two batches of Cheddar cheese were produced, one having a mixture of Probiotic microorganisms and commercially available mesophilic cheese starter and the second containing only commercially available cheese starters. Both of the cheese batches were analysed for their physicochemical properties. Water-soluble extract of Cheddar cheese samples was analysed for anti-thrombic effects after two-month intervals during ripening. Results: Three concentrations of WSE of buffalo milk cheddar cheese were used to assess the antithrombotic effect during 60, 120, and 180 days of ripening at 4°C. Antithrombotic activity increased with the ripening period for both control and probiotic cheddar cheese samples Conclusion: A significantly increased effect of antithrombotic activity was observed by Probiotic adjunct on control cheddar cheese.
Globally, cardiovascular illnesses are believed to have hypertension as their primary cause and most important contributing factor. According to Pakistan's National Health Survey, 33% of adults over the age of 45 and 18% of adults generally have hypertension. Objective: To determine the prevalence of hypertension and its risk factors in both urban and rural District Sahiwal, Punjab, Pakistan. Methods: The population under consideration includes people from both urban and rural regions of three hospitals for identification of hypertension. Questions regarding behavior including food, cigarette, and alcohol intake were posed. The behavioral calculations followed the physical measurements. After the patient had been at ease for 20 minutes, blood pressure was taken, and the person's BMI. Results: With an increase in age, hypertension prevalence occurs suddenly. The frequency of hypertension was 4.27% in the age group of 20-29 years, rising to 59.72% up to the maximum frequency in the age group of 50-59 years, after which it significantly decreased to 56.79%. Out of 500 men, 162 (32.4%) and 170 (34%) of 500 females had hypertension. The percentage of hypertensive was 168 (33.6%) and 164 (32.8%) out of 500 respondents in rural and urban regions, respectively. Conclusions: In this study, the prevalence of hypertension suggests that it is becoming more prevalent. The key contributors to this emerging trend include urbanization, lifestyle modifications, and nutrient deficiencies
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