A feeding trial was conducted to evaluate response of European seabass (ESB, Dicentrarchus labrax) fry to graded levels of the dietary organic salt, sodium butyrate (SB). ESB with 0.45 g were fed four experimental diets contained: 0, 0.1, 0.2 and 0.3% SB and assigned as: control (CTRL), SB1, SB2 and SB3 respectively for 12-weeks. Results showed a significant (P≤0.05) elevation of all measured growth criteria induced by SB2 and SB3 diets intake relative to CTRL diet (SB-free). Both 0.2% and 0.3% dietary SB supplementation had led to appreciable increase in protein concomitant with decrease in lipid contents of fish, as well as enhancement of fish hematological profile. All measured immunological parameters in fish serum have remarkably increased: immunoglobulin (+198%), respiratory burst activity (+78.2%), phagocytosis (+42.3%), myeloperoxidase (+42.2%), lysozyme (+10.6%) and bactericidal (42.8%) activities with the oral-ingestion of SB, particularly at 0.2% then 0.3% level in comparison to CTRL. Besides, SB can maintain a healthy balance of bacterial load in the gut through boosting beneficial bacteria and inhibiting pathogens within the distal intestine, thereby modulate and stimulate immunity response of fish. Records of intestinal sections-measurement emphasized the positive effects of SB2 diet on the intestinal lumen causing activation in the development of muscle layers-thickness, goblet cells count and villi length and width of fish. These results evidenced the advantageous effect of SB on gut-health functionality, leading to higher capacity of disease resistance and growth rate for ESB fry. In conclusion, our findings indicate that inclusion of 2g micro-encapsulated SB/Kg diet could provide a safer potent alternative to antibiotic use, to benefit health status, reinforce immunity response, modulate the distal-intestine microbiota and increase cell-proliferation in the intestinal crypts of ESB fry. Table1: Formulation and proximate analyses of the experimental diets (% DM) as fed to European seabass (Dicentrarchus labrax) fry. Ingredients Diets (g/Kg) CTRL SB1 SB2 SB3 Fish Meal (70% CP) 1 600 600 600 600 Soybean meal (solvent extracted, 42% CP) 2 165 165 165 165

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

Obesity is one of the most prevalent non-communicable diseases and is interlinked with incidences of various diseases. By modulating lifestyle and food quality, obesity can be preventable. The present study investigated the ability of a novel functional beverage based on orange juice and beetroot leaf and stem juice in preventing obesity-associated health issues. To achieve this purpose, we determined the nutritive value of juices and tested their ability to prevent the effect of a high-fat diet on a rat model. Adding leaf and stem juice to orange juice increased the total soluble solids/total titratable acidity ratio, which reflects the high acceptability of the blends, and enhanced their nutritive value. All minerals increased in the blends by increasing the leaf and stem juice percentage. Copper was detected only in the juices containing 10–20% leaf and stem juice (0.01–0.11 mg/100 g). Total flavonoids and betalain increased in the blends, reaching 142.02 µg/mL and 1680 µg/mL, respectively. The mixing process synergized the blends’ radicals scavenging activity. The synergic antioxidant effect of orange enriched with 20% leaf and stem juice attenuated the oxidative stress induced by the high-fat diet by recovering catalase and glutathione peroxidase values. It also enhanced liver enzymes and lipid profile. Consequently, enriching orange with leaf and stem juice results in a functional and nutritious beverage that protects against obesity and its associated health issues.

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Bt corn "MON810: Ajeeb YG" produces delta endotoxins in the whole plant due to the genetic modification process. The chemical analysis of this variety showed significant differences from its conventional counterpart "Ajeeb". Further, feeding studies on rats were designed to complete assessing the safety of "MON810: Ajeeb YG". Three groups of rats (6 males and 6 females' rats/group) were fed on control diet, non-Bt corn and Bt corn for 1.5 months and 3 months. After 1.5 months, 3 males and 3 females from each group were sacrificed, and after another 1.5 months, 3 males and 3 females from each group and their offspring were sacrificed. Histopathological examination, blood haematology and serum biochemical analysis were determined. Results indicated significant differences among the tested parameters in the three groups especially Bt group. Severe changes in the liver of Bt group after 3 months were observed.