No abstract

The edible red alga Porphyra yezoensis is among the most popular marine algae and is of economic and medicinal importance. In the present study, the neurotrophic and neuroprotective activities of the ethanol extract of P. yezoensis (PYE) were investigated in primary cultures of hippocampal neurons. Results revealed that PYE significantly increased neurite outgrowth at an optimal concentration of 15 µg/mL. PYE dose-dependently increased viable cells, significantly accelerated the rate of neuronal differentiation in cultures, promoted axodendritic arborization, and eventually induced synaptogenesis. In addition to morphological development, PYE also promoted functional maturation as indicated by the staining of live cultures with FM 1-43. Moreover, PYE increased neuronal survivability, which was attributed to reduced apoptosis and its ROS scavenging activity. Taurine, a major organic acid in PYE (2.584/100 mg of dry PYE) promoted neurite outgrowth in a dose-dependent manner, and this promotion was suppressed by the taurine antagonist isethionic acid. The study indicates that PYE and its active component, taurine, facilitate neuronal development and maturation and have a neuroprotective effect.

Weak market linkages, unavailability of cold-storage, and the significant loss of eggs due to breakage and low shelf-life contribute to the unaffordability and the low consumption of eggs in low-income countries like Ethiopia. The effect of spray-and oven-drying of eggs from local (Ethiopian) and exotic (imported) chicken breeds on physical, techno-functional, and nutritional composition of egg-powders were evaluated. Exotic (n = 150) and local (n = 140) eggs were spray/oven dried. The yield, bulk-density, flowability, and the foaming-, emulsification-, and water/oil absorption-capacity of the egg powders were assessed. The concentrations in energy, protein, fat, ash, and minerals were determined. The egg-powders' contribution to nutrient requirements for a child and their potential use as an alternative protein source in ready to use therapeutic foods (RUTF) were estimated. The low moisture (<5%) and water activity (aw~0.4-0.5) of the egg-powders implied unfavorable conditions for microbial growth. Local eggs had higher energy and fat content, whereas protein was higher in the exotic eggs (P <.05). About 12.5 g of egg powder (one egg) can fulfill >75%, 30%, and 40% of fat, energy, and calcium requirements for children 6-23 months of age, respectively. Only 6 g and 4 g of egg-powder are needed to fulfill protein and choline requirements, respectively. Considering the quality/quantity of proteins, egg powders can be alternative protein sources in RUTFs. The drying of local and exotic eggs with oven-and spray-drying yielded egg powders with acceptable techno-functional properties, but future studies should elucidate differences observed by egg type and drying; and investigate the shelf-life. Drying eggs can be a viable food systems' intervention that can improve the safety and quality of diets in low-income countries like Ethiopia.

Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for vulnerable population. Yellow pulp ripped papaya fruits (i.e., >75% level of skin color/stage level 4) (n = 14), with and without ascorbic acid pretreatment were dried using (a) solar drying: open‐air, tray driers, and glasshouse; (b) refractance window drying; (c) oven drying; and (d) freeze‐drying (control). The fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had a water activity of 0.5–0.6. The highest TPC, TFC, total carotenoids, and ß‐carotene were found in freeze‐dried papaya samples, followed by refractance window, and solar glass house (p < .05). The highest retention in total carotenoids (81.5%) and ß‐carotene (61.9%) relative to freeze‐drying was for the refractance‐window; 25 g of dried papaya could contribute to 38% of the retinol equivalents’ requirement for young children. Ascorbic acid pretreatment increased the retention of total carotenoids, ß‐carotene, TPC, and TFC (p < .05) by (6–11)%, (8–34)%, (7–58)%, and (6–30)%, respectively, for all the drying methods. Refractance window and solar glass house drying can improve diets and constitute a promising food systems’ intervention that can increase year‐round availability, accessibility, and affordability of vitamin A‐rich fruits like papaya.