The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.

Background: The sudden onset of COVID-19 began in late 2019 caused by a novel coronavirus (SARS-COV2) and on 11th March, WHO declared it to have developed pandemic status. There is still no specific treatment and vaccine available for COVID-19; causing wide spread health problem and concern of the globe. Povidone iodine (PVP-I) is an antiseptic that has been used for over 150 years. It is already proved that different concentration of PVP-I can deactivate COVID-19 virus. Methodology: In this randomized controlled clinical trial, out of 1113 patients 606 patients were enrolled and divided in 2 groups by randomization after taken consents. In Gr-A, 303 patients underwent mouthwash/gargle, nasal drops and eye drops with 1% povidone iodine 4 hourly for 4 weeks as well as symptomatic treatment according to need. In Gr-B 303 patients were advised mouthwash/gargle, nasal cavity and eye wash with lukewarm water 4 hourly for 4 weeks and symptomatic treatment according to need. RT-PCR test done every 3rd, 5th and 7th day and Thyroid hormone level (TSH,T3, T4, FT4) at 4th week for follow up. Results: The group of patients used 1% PVP-I have shown tremendously reduced mortality, morbidity and hospital as well as financial burden in this covid situation. Conclusion: Administration of 1% PVP-I as mouthwash/gargle, nasal or eye drop is simple, rapid and cost effective in reduction of mortality and morbidity by COVID-19. Bioresearch Commu. 7(1): 919-923, 2021 (January)

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Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (<em>silk</em>) and locally prepared soy milk. Galacto-mannan (guar gum) was used in different concentration (0.3, 0.4, 0.5 and 0.6%) for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

In recent years, new avenue has been opened for extensive research and debate between Natural and artificial sweeteners. Stevia rebaudiana has emerged as a potent and remarkable substitute to artificial and calorie dense sweeteners. Stevia being natural and zero caloric is becoming a choice of many diet conscious people. The leaves and extract of Stevia plant are used to sweeten different food stuffs, desserts, beverages, etc. across globe especially in USA, Europe, China and Japan. Sweet components responsible for intense sweetness are the Steviosides having sweetness ranging from 250 to 400 times sweeter as compared to sucrose. Bioactive moieties in Stevia play vital role in health promotion aiding and boosting immune system to fight against cancer, cardiovascular diseases, diabetes and lower the occurrence of various other ailments diseases. This review article encompasses the biochemical, nutritional, therapeutic potential and end use applications of Stevia.Perspectivas nutricionales y terapéuticas de Stevia rebaudiana como edulcorante emergente; un camino a seguir para la industria de los edulcorantes RESUMEN En los últimos años se ha abierto una nueva vía que propicia una extensa investigación y debate sobre las cualidades de los edulcorantes naturales y artificiales. La Stevia rebaudiana se ha convertido en un sustituto pujante y notable de los edulcorantes artificiales y de aquellos densos en calorías. Tratándose de un producto natural sin calorías, la stevia se está volviendo una opción para muchas personas que han tomado conciencia de su dieta. Las hojas y el extracto de la planta de stevia se usan para endulzar diferentes alimentos, postres, bebidas, etcétera en todo el mundo, especialmente en EE. UU., Europa, China y Japón. Los componentes responsables de su dulzura son los esteviósidos, cuya dulzura es entre 250 y 400 veces más intensa que la de la sacarosa. Por otra parte, los componentes bioactivos de la stevia desempeñan un papel vital en la promoción de la salud, ayudando y estimulando el sistema inmunológico para luchar contra el cáncer, las enfermedades cardiovasculares, la diabetes y reducir la aparición de otras enfermedades. El presente artículo de revisión aborda el potencial bioquímico, nutricional, terapéutico, así como las aplicaciones de uso final de la stevia.