eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2012-05-01
3
5
291
298
10.21608/jfds.2012.75385
75385
Original Article
EFFECT OF GRAPEFRUIT JUICE ON CALCIUM OXALATE STONES FORMATION IN RATS KIDNEY
E. Abd Elrasoul
1
Food Technol. Res. Inst., Agric. Res. Cent., Egypt
To investigate the potential influence of grapefruit juice on urinary risk factors associated with the formation of calcium oxalate kidney stones as the product might effect the chemical composition of urine. Rats were rendered nephrolithic by providing drinking water containing 0.75% ethylene glycol (v/v) (EG) and 2% ammonium chloride (w/v) (AC) for 10 days. In addition to EG/AC treatment, three groups of rats were also gavage-administered solutions containing 100%, 75% and 50% grapefruit juice (v/v) (6 µl solution/g body weight). Positive control rats were treated with EG/AC but not grapefruit juice. Negative control rats were provided with normal drinking water and were administered normal water by gavage. Each group contained 6 rats. After 10 days serum samples were collected for analysis, the left kidney was removed and assessed for calcium levels using flame spectroscopy and the right kidney was sectioned for histopathological analysis using light microscopy. Analysis showed that the rats treated with EG/AC alone had higher amounts of calcium in the kidneys compared to negative control rats. This EG/AC-induced increase in kidney calcium levels was inhibited by the administration of grapefruit juice. Histology showed that rats treated with EG/AC alone had large deposits of calcium oxalate crystals in all parts of the kidney and that such deposits were not present in rats also treated with 100% or 75% grapefruit juice.
https://jfds.journals.ekb.eg/article_75385_116f6f0f1e1bd37fedcf3e081b427830.pdf
Grapefruit juice
urinary risk
calcium oxalate
kidney stones
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2012-05-01
3
5
299
314
10.21608/jfds.2012.75391
75391
Original Article
UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION
E. El - Tanboly
tanboly1951@yahoo.com
1
M. El-Hofi
2
Y. Bahr
3
W. El-Desoki
4
Azza Ismail
5
Dairy sciences, National Research Centre, Dokki, Cairo Egypt.,
Dairy sciences, National Research Centre, Dokki, Cairo Egypt.,
Dairy sciences, National Research Centre, Dokki, Cairo Egypt.,
Faculty of agriculture, El-Azhar University, Assiut, Egypt.
Dairy sciences, National Research Centre, Dokki, Cairo Egypt.,
Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Mucor pusillus QM 436 was identified to produce the highest milk-clotting activity during screening of 19 fungal strains. Salted whey resulting from Ras (Cephalotyre) cheese manufacture as a whole medium for growth of Mucor pusillus QM 436 and production of the enzyme. The milk-clotting enzyme from Mucor pusillus QM 436 was purified to 7.14-fold with 54.4% recovery by precipitation in ammonium sulfate, ethanol and fractionated by gel filtration on Sephadex G-100. The enzyme was active in the pH range 5.5-7.5 and was inactivated completely by heating 5 min at 70ºC and 30 min at 65ºC. The highest level of enzyme activity was obtained at 60ºC, pH 5.5. A positive and proportional relationship occurred in presence of CaCL2 in milk, with inhibition occurred in presence of NaCl. The high level of milk-clotting activity coupled with a low level of thermal stability suggested that the milk-clotting enzyme from Mucor pusillus QM 436 should be considered as a potential substitute for calf rennet.
https://jfds.journals.ekb.eg/article_75391_3444ad29623e72ab4462b9dbac7b6fe8.pdf
Milk-clotting enzymes
Mucor pusillus QM 436
Ras cheese
Salted whey
Purification
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2012-05-01
3
5
315
323
10.21608/jfds.2012.75395
75395
Original Article
ELECTRICAL CONDUCTIVITY OF RAW MILK AND KAREISH CHEESE
T. Mohamed
1
A. Tammam
2
A. Abd-El-Rahim
3
Special Food Dept. - Food Techn. Res. Inst. Agric. Res. Center (ARC).
Dairy Sciences Dept, Fac. of Agric., Assiut University, Assiut, Egypt
Dairy Sciences Dept, Fac. of Agric., Assiut University, Assiut, Egypt
The electrical conductivity (EC) was measured in 42 samples of individual raw milk and 15 samples of Kareish cheese collected from outskirts of Assiut province. The average levels of EC in raw milk samples were 3.59±0.47 for cold months and 2.49±0.39 mS/cm at 25°C for warm months, respectively. There was a significant variation between EC in both cold and warm months. Also the contribution and correlations of the various components in cow's milk to its EC has been studied. The average level of EC in cheese samples were 5.89±0.24 mS/cm at 25°C. Approximately 19.10% of cold months milk samples, 9.52% of warm month's milk samples and 46.67% of Kareish cheese samples recorded an EC value ranged from 6.00-8.00 mS/cm. However, presence of NaCl in cheese whey sharply increases EC. The results suggested that clinical mastitis could be detected earlier by measuring changes in EC of milk. Also a considerable seasonal variation of EC in raw milk was demonstrated.
https://jfds.journals.ekb.eg/article_75395_0de4313b23270b039df3a725c0d2e48a.pdf
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2012-05-01
3
5
325
341
10.21608/jfds.2012.75399
75399
Original Article
EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS
M. El-Bana
1
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
This investigation was carried out to study the extraction of some natural phenolic compounds from by-products of the rice milling (defatted black rice bran, defatted white rice bran, hull black rice and hull white rice). The extracted phenolic compounds were tested as natural antioxidants compared with synthetic antioxidants (butylated hydroxytoluene (BHT)) using cotton seed oil after deep frying of potato for 25 hours.
The polyphenols were extracted from by-products of the rice milling using different solvents. The total polyphenolic compounds were identified by HPLC method. The oxidative rancidity of cotton seed oil containing different concentrations of extracted polyphenols (100, 200 and 400 ppm) was estimated by rancimate method. Another set of nutritional experiments were performed to elucidate the extent at which the polyphenols are safe for human being. Several solvents (methanol, ethanol and aceton) were used to extract the natural antioxidants from by-products of the rice milling (defatted black rice bran, defatted white rice bran, hull black rice and hull white rice). The results indicated that methanol was the best solvent for extracting polyphenolic compounds. However, amount of polyphenolic compounds were as follow: 1050.12, 890.15, 930.50 and 680.25 ppm from defatted black rice bran, defatted white rice bran, hull black rice and hull white rice; respectively. HPLC analysis of total polyphenols extracted from by-products of the rice milling indicated that ferulic acid was the major phenolic compound which identified of defatted black rice bran and defatted white rice bran followed by P-coumaric acid then vanillic acid. While, vanillic acid was the major phenolic compound that presented and identified in hull black rice and- hull white rice extracts followed by p-coumaric acids. The polyphenols extract at level of 400 ppm possessed superior antioxidant effect. Biological assay was conducted on male albino rats using phenolic compounds extract at level of 400 ppm (which consider as a superior concentration of antioxidant) had no effect on liver and kidney activities. In addition, histological examination of rats fed on oils treated with extracts of defatted black rice bran, defatted white rice bran at 400 ppm concentration had no alternations different than those observed in rats fed on control diets.
https://jfds.journals.ekb.eg/article_75399_c783d790ec77ce5ffab0f4adf18a73d7.pdf