Journal of Nutrition and Biotechnology Advancements

Tumor and redox markers in colorectal cancer and correlation between levels of nitric oxide, superoxide anion, malondialdehyde and cancer antigens « CEA and CA 19-9 »

Naima Badid — 2024-05-24

Introduction : Free radicals have long been known to play a determining role in carcinogenesis. The objectives of this study were to assess the food profile, physical activity and redox status. The correlation between ^.NO, O₂^.- and MDA and tumour markers were investigated.

Methods: Dietary frequency was carried out by using an alimentary chequebook. A basic questionnaire was presented to subjects to obtain individual data. Biochemical and oxidative stress markers were measured by spectrophotometry.

Results : The obtained results showed that BMI values were significantly lower in CRC patients compared to controls (p < 0.01), i-e., 24,53 ±3,69 vs 21,77 ± 4,64 kg/m². Physical activity revealed a significant reduction (p < 0.05) in both sexes of CRC, i-e., 116,25 ± 23,03 vs 96,37 ± 16,1METs. Food frequency underlined that milk and white meat were higher in male CRC cases in contrary of red meat which was lower (p < 0.05). In female CRC, read meat and oilseeds were less consummed (p < 0.05).Significant low blood suggar (p < 0.001) and albumin (p < 0.01) were recorded in CRC cases. Cholesterol and triglycerides were higher in CRC cases (p < 0.01). ROS concentrations were significantly higher (p < 0.001) at the contrary of antioxidant levels which were markedly lower in CRC cases (p < 0.01). The MDA, O₂^-. , ^.NO were relevantly correlated to ECA and CA 19-9.

Conclusion : There is an evident imbalance in the redox status. The latter is linked to the nutritional profile and physical activity. The obtained correlations open up new research avenues.

α-amylase inhibitory effect of several varieties of cheese: Gouda, Gruyere, Edam, Emmental

Houria Medjdoub — 2024-04-30

Introduction : Cheese is a highly nutritious fermented milk product with diverse flavor and texture. As a functional food it has gained a lot of attention in recent times because of their health benefitting properties.

Methods: In the present study, four varieties of cheese (Gouda, Gruyere, Edam and Emmental) are tested for their antidiabetic effect. In fact, an aqueous extract is prepared by maceration of cheese pieces in phosphate buffer. Inhibitory effect against α-amylase of extract, pH and proteins content are investigated.

Results : Results show pH value between 5.2 and 5.9 with protein content between 4.5 and 9.14%. Inhibitory effect against α-amylase is moderate with IC₅₀ values of 49.29±4.02, 38.5±6.05, 70.66±12.52 and 25.9±6.82 mg.mL^-1 for Goud, Gruyere, Edam and Emmental respectively.

Conclusion : In fact, we can conclude that Emmental cheese has the best inhibitory effect on porcine pancreatic α-amylase compared to Gouda, Gruyere and Edam cheeses.. Investigation of active ingredient in cheese especially in Emmental may be interesting.

Anti gastric ulcer activity of the root bark of Osyris Alba L skell Santalaceae from the south ouest of Tlemcen (Algeria)

Darine Khaldi — 2024-05-01

Introduction: The work presented in this paper contributes to the valuation of the wound healing power of the decocted of the plant Osyris alba L Skeel which is belonging to the Santalaceae family, its root is traditionally used by the local population for treatment of gastric ulcers, rheumatism and its decoction is taken as a fortifier.

Methods: The qualitative analysis of phenols compounds was carried out by high performance liquid chromatography coupled with a diode array detector on a reversed phase column (RP-HPLC-PDA). The gastric antiulcer activity consisted of causing gastric ulcers by administering orally the ulcerogenic mixture for each Wistar rat and then to evaluate the healing power of Osyris alba decoction in the treatment of gastric ulcers.

Results: According to the study the curative effect of the aqueous extract on gastric ulcer, evaluated in Wistar rats, showed a wound healing power with an estimated percentage inhibition of 98.67% which exceeds the ranitidine (standard).

Conclusion: These results have enabled us to promote Osyris alba L Skeel as an antiulcer plant which is due to the presence of phenolic compounds (Gallic acid and Quercetin) which are analyzed by HPLC DA.

Occurrence of fungal species associated with grapevine dieback in western of Algeria (case of the Tlemcen region)

Hadjer Smahi — 2024-05-01

Introduction: The present study carried out in the Tlemcen region (In four different farms) between 2021 and 2022, focuses on the isolation, identification and characterization of phytopathogenic fungi responsible for fungal diseases of the vine (Vitis vinifera L.).

Methods: Out of a total of 60 samples, the isolation of fungi from the aerial part and underground of symptomatic trees revealed the presence of significant fungal biodiversity on the culture medium.

Results: Sixteen fungal species of different genera have been isolated and identified, namely: Aspergilus fumigatus, Aspergilus niger, Alternaria alternata, Penicillium sp., Penicillium communeon, Penicillium solitum, Fusarium sp., Fusarium solani, Fusarium culmorum, Pythium sp., Pythium ramorum, Diplodia corticola, Botrytis cinerea, Mucor racemosus, Rhiropus stolonifer and Monilia fructicola. The two species Diplodia corticola and Botrytis cinerea are strongly present in the vascular tissues of the collar and trunk, with 9 and 12%, respectively.

Conclusion: As well as species of the Fusarium genus with 18% in the rhizosphere of symptomatic trees.

Halophilic and halotolerant microorganisms: bio-factories of amazing compounds with an outstanding biotechnological potential

Fatima Nas — 2024-05-01

Introduction: Halophilic and halotolerant microorganisms are a group of extremophiles that are adapted to survive in high salt conditions. The successful occupancy of life form in such unfavorable environment has attracted and focused the attention of the scientific community for potential applications of their bioactive molecules. This mini-review summarizes some potential applications of those microorganisms in biotechnology that have been highlighted in specialty journals with a significant impact factor.

Methods: To carry out this exploratory review involve the online survey including and coordinating information from convincing publications on in vitro works by means of electronic database and scientific tools such as Google Scholar, PubMed, Springer link and Science Direct.

Results: This systematic review was structured based on the years of the publication of the journals, the categories and the used keywords. The results showed the potential of production of highly stable biomolecules by halophilic and halotolerant such as extreme-enzymes, antimicrobial compounds, antioxidant, biomolecules with anticancer and anti-diabetic activities, compatible solutes, carotenoid pigments, exo-polysaccharides, and biosurfactants products which can be used in medicine, agriculture, bioenergy and other industries and that can resolve current challenges.

Conclusion: Halophiles and halotolerant microorganisms have the potential to offer significant opportunities for biotechnology. Their high metabolic diversity and highly stable biomolecules suggests that they will prove even more valuable in the future.

Flaxseed oil supplementation improves lipid levels in the liver of aged obese rats

Ahlem Laissouf — 2024-05-24

Introduction: Flaxseed (Linum usitatissimum L.) oil is an excellent functional oil containing various unsaturated fatty acids, mainly composed of linolenic acid, which is believed to have a variety of beneficial physiological and functional properties. This study was conducted to evaluate the hepato protective effects of flaxseed oil. The aim was to study how dietary linseed oil modulates lipid level in the liver of aged obese rats.

Methods: aged rats were fed a control (C) or a Cafeteria (CAF) diet enriched or non-enriched with linseed oil at 5%. Changes in cholesterol (TC), triglyceride (TG) and LCAT activity levels in the liver were determined at the end of the experiment.

Results: The cafeteria diet led to higher weight liver and hyperlipidemia, contents in liver of aged obese rats. Linseed oil (LO) supplementation modulates liver tissue TC and TG contents in both control and obese aged rats , with beneficial effects resulting in lower liver weight, decreased in TC,TG, low density lipoprotein-high density lipoprotein1(LDL-HDL-C), and increased in serum LCAT activity

Conclusion: The supplement of linseed oil in the diet of aged obese rats is effective in amelioration of [1]lipid liver profile in aged rats, which might contribute to prevent obesity and dyslipidemia.

* Corresponding Author : Laissouf Ahlem; email. ahlemlmd15@yahoo.fr

Mycoflora of cork after exploitation and storage in a cork oak forest of the West North of Algeria

Latifa Belhoucine-Guezouli — 2024-05-24

Introduction: The present work, concerns the investigation of the mycoflora of cork stored in M'sila’s forest (western Algeria) to dry before using in industry.

Methods: 15 planks of cork taken at random from different parts of the storage piles were analyzed before and after boiling. Fungi identification based on morphological and molecular (rDNA) characteristics

Results: An initial list of 31 species belonging to several systematic genera were isolated. The most important, appearing in cork before and after treatment, belong to the genera Penicillium, Aspergillus, Alternaria, Cladosporium and the Mucorales order. Some species belonging to these genera have already proved their ability to produce volatile components such as TCA in cork and cork stoppers in other studies around the world. Other species, however, have only appeared in unboiled cork, such as Trichoderma sp, Fusarium sp, Gelasinospora brevispora, Sordaria humana, and two basidiomycetes indicative of high humidity and poor cork storage conditions, Coprinus xanthothrix and Schizopphyllum commune.

Conclusion: The natural cork stoppers industry requires the use of healthy cork boards of a good mycological quality to avoid denaturing corked food products.