Sero-epidemiological survey on toxoplasmosis in cattle, sheep and goats in Algeria

Dechicha, Amina Samia; Bachi, F.; Gharbi, I.; Gourbdji, E.; Baazize-Ammi, Djamila; Errahmani, Mohamed Brahim; Guetarni, Djamel

doi:10.5897/ajar2015.9575

Cited by 24 publications

(3 citation statements)

References 51 publications

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“…The current research is the first report of T. gondii seroprevalence and risk factor relationships in goats from Algeria’s northeastern regions. The seroprevalence found in this investigation (53.26%) was greater than that identified in central Algeria (11.92%) and Djelfa province (13.21%), as determined by indirect ELISA and indirect fluorescent anti-body tests (IFATs), respectively [ 27 , 28 ]. The rate of anti- T. gondii antibody prevalence in goats in this study was found to be lower than that (71.74%) reported in the humid areas of Mila province using an ELISA test [ 20 ], but higher than the rate of infection (35.37%) revealed in sheep in the arid and semiarid regions of northeastern Algeria using an ELISA test [ 29 ].…”

Section: Discussionmentioning

confidence: 90%

Seroprevalence Assessment and Risk Factor Analysis of Toxoplasma gondii Infection in Goats from Northeastern Algeria

Dahmane,

Almeida,

Reghaissia

et al. 2024

Animals

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T. gondii is the causal agent of toxoplasmosis, a worldwide zoonotic disease relevant in human and veterinary medicine. In Algeria, few reports focused on the presence and circulation of this parasite in the local goat population. The aim of the survey was to evaluate toxoplasmosis seroprevalence and associated risk factors. Sera from 460 goats reared on 72 farms in northeastern Algeria were collected and tested for IgG antibodies to T. gondii by an indirect ELISA. To identify risk factors, a linear regression analysis of the variables was performed. Anti-T. gondii antibodies were found in 94.44% (68/72; 95% CI: 73.34–119.73) of goat farms and in 53.26% (245/460; 95% CI: 46.80–60.36) at the individual level. The multivariable analysis showed that seasonal pasture (OR = 3.804; 95% CI: 3.321–4.358 ; p = 0.003), presence of water source in pasture area (OR = 4.844; 95% CI: 1.942–7.789; p = 0.0004), use of anthelminthics (OR = 2.640; 95% CI: 1.592–3.146; p = 0.036), number of cats, hygiene, proportion of abortions, number of abortions in the last year, year of sampling, region, and season were the variables significantly associated with T. gondii seropositivity. Abortions in goat herds seem to be related to T. gondii exposure, thus it is crucial to undertake measures and strategies to reduce, control, and prevent toxoplasmosis infection in goats, and thereby in humans, from Algeria.

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Section: Discussionmentioning

confidence: 90%

Seroprevalence Assessment and Risk Factor Analysis of Toxoplasma gondii Infection in Goats from Northeastern Algeria

Dahmane,

Almeida,

Reghaissia

et al. 2024

Animals

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“…Foi descrito ainda que, outros processos tais como a fermentação e germinação, podem melhorar as propriedades físico-químicas e funcionais, aumentando o teor mineral da farinha e a sua digestibilidade. A fermentação beneficia ainda, a composição em aminoácidos e o teor de vitaminas, aumenta a disponibilidade de proteína e amido, diminuindo os níveis de antinutrientes; enquanto a germinação aumenta os aminoácidos limitantes livres e as vitaminas disponíveis (16,22). Estas técnicas permitem obter farinhas de cor mais clara, com elevada capacidade de absorção de água e de gordura, em comparação com a farinha de bolota natural (22).…”

Section: Bolota: Processamentounclassified

Valorização da bolota para consumo humano em Portugal

Rodrigues Monteiro,

Margarida Fonseca,

Cunhal Sendim

et al. 2023

Acta Port Nutr

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O consumo humano de bolota em Portugal era frequente até meados dos anos 60, altura a partir da qual caiu em desuso. Na última década, tem-se constatado um ressurgir do interesse pela bolota para alimentação humana, verificando-se a sua incorporação em diversos produtos alimentares inovadores, embora continue a ser vista por grande parte da população como ração de gado suíno. Sendo um fruto silvestre edível muito abundante em Portugal e detentor de um elevado valor nutricional, acredita-se que a sua valorização para consumo humano pode ser positiva. Assim, foi conduzida uma revisão narrativa da literatura com o intuito de investigar o consumo humano de bolota em Portugal, a respetiva cadeia de processamento e o seu impacto na saúde. Para tal, efetuou-se uma pesquisa, limitada aos últimos dez anos nas bases de dados Medline (PubMed), ScienceDirect, Elsevier, Web of Science, Repositórios de Acesso Aberto e Google Académico. Verificou-se que, apesar da sua variabilidade e limitação de estudos, o consumo de bolota poderá, pela sua atividade biológica e fitoquímica, traduzir-se em diversos benefícios para a saúde, se enquadrado numa dieta saudável. A cadeia de processamento dos seus diferentes produtos tem igualmente potencial para ser desenvolvida e otimizada. Assim, a valorização da bolota para consumo humano e consequente desenvolvimento da respetiva cadeia de valor, poderão contribuir para alimentar as gerações futuras de forma segura e sustentável.

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“…It has been commonly used for bread‐making or as a coffee substitute. Because of its gluten‐free and nutritious composition, the utilization of acorn flour has recently been investigated in both gluten‐free and gluten‐containing formulas (Amina et al., 2018 ; Papoti et al., 2018 ; Sasani et al., 2023 ). Among the various species, the carbohydrate, fiber, protein, fat, and mineral values of acorn have been determined to be in the ranges of 41.52%–78.83%, 13.11%–51.76%, 2.08%–4.94%, 0.76%–3.08%, and 1.78%–3.21%, respectively (Skendi et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

Levent,

Aktaş

2023

Food Science & Nutrition

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The present study aimed to improve the nutritional quality of gluten‐free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non‐fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non‐fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T0 and T∞) were observed with FAC‐added samples, and Avrami exponent n was higher than 1 for only FAC‐added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

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Sero-epidemiological survey on toxoplasmosis in cattle, sheep and goats in Algeria

Cited by 24 publications

References 51 publications

Seroprevalence Assessment and Risk Factor Analysis of Toxoplasma gondii Infection in Goats from Northeastern Algeria

Seroprevalence Assessment and Risk Factor Analysis of Toxoplasma gondii Infection in Goats from Northeastern Algeria

Valorização da bolota para consumo humano em Portugal

Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour

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