Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies.

The present study was conducted to utilize the commonly discarded pea processing industrial waste (pea pods) for the development of popularly consumed food as cookies. Sweet and salted cookies were prepared by substituting refined and whole wheat flour with pea pod powder at the levels of 5%, 10%, 15% and 20%. The effect of incorporation of pea pod powder on pasting properties of flour, dough characteristics, physical properties and organoleptic attributes of cookies was studied. With the increase in the level of incorporation of pea peel to wheat flour, water absorption capacity increases by 11-14% and dough development time by 1.8 to 2.3 min but decreased final viscosity by 39-49% and dough stability time by 3 min. Addition of pea peel powder to wheat flour improved the physical properties of cookies. On the basis of organoleptic score and physical properties, 10% substitution of whole wheat flour with pea peel powder was accepted. Addition of 10% pea peel powder to the cookies increased fiber content by 49%, insoluble fiber by 118% and soluble fiber by 77.5%. The optimized sweet and salty cookies were packed in different packaging materials and were stored at ambient conditions for 4 months. Cookies packed in aluminum laminate had shelf life beyond 4 months than other packaging materials. The cookies were organoleptically acceptable among the consumers and were rich in fiber. Thus, pea processing waste could be utilized as an ingredient for the development of nutritionally enriched cheap food products. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05780-6.

An endophytic Schizophyllum commune possessing antioxidant activity exhibits genoprotective and organprotective effects in fresh water fish Channa punctatus exposed to bisphenol A.

BACKGROUND: Oxidative stress is responsible for the onset of several chronic and degenerative diseases. Exogenous supply of antioxidants is reported to neutralize the effects of oxidative stress. Several synthetic antioxidants suffer from various side effects which necessitates the exploration of antioxidant compounds from natural sources. Endophytic fungi residing in the plants are gaining the attention of researchers as a source of novel antioxidants. Majority of the research conducted so far on endophytic fungi has been restricted to the members of phylum ascomycota. Basidiomycota, inspite of their immense bioactive potential remain relatively unexploited. This study aimed to assess the ameliorative effects of an endophytic Schizophyllum commune (basidiomycetous fungus) against oxidative stress associated altered antioxidant levels, genotoxicity and cellular damage to different organs in bisphenol A exposed fresh water fish Channa punctatus. RESULTS: Good antioxidant and genoprotective potential was exhibited by S. commune extract in in vitro studies conducted using different antioxidant, DNA damage protection, and cytokinesis blocked micronuclei assays. In vivo studies were performed in fresh water fish Channa punctatus exposed to bisphenol A. A significant decrease in the considered parameters for DNA damage (% micronuclei and comet assay) were recorded in fish treated with S. commune extract on comparison with untreated bisphenol A exposed group. The S. commune extract treated fish also exhibited an increase in the level of antioxidant enzymes viz. catalase, superoxide dismutase and glutathione reductase as well as histoprotective effect on various organs. GC-MS analysis revealed the presence of 3-n-propyl-2,4-pentanedione, n-heptadecanol-1, trans-geranylgeraniol, 3-ethyl-2-pentadecanone, 1-heneicosanol and squalene as some of the compounds in S. commune extract. CONCLUSION: The study highlights the significance of an endophytic basidiomycetous fungus S. commune as a source of antioxidant compounds with possible therapeutic potential.

Aspergillus flavus induced oxidative stress and immunosuppressive activity in Spodoptera litura as well as safety for mammals.

BACKGROUND: In the last few decades, considerable attention has been paid to entomopathogenic fungi as biocontrol agents, however little is known about their mode of action and safety. This study aimed to investigate the toxicity of Aspergillus flavus in insect Spodoptera litura by analyzing the effect of fungal extract on antioxidant and cellular immune defense. In antioxidant defense, the lipid peroxidation (Malondialdehyde content) and antioxidant enzymes activities (Catalase, Ascorbate peroxidase, Superoxide dismutase) were examined. In cellular immune defense, effect of A. flavus extract was analyzed on haemocytes using Scanning Electron Microscopy (SEM). Furthermore, mammalian toxicity was analyzed with respect to DNA damage induced in treated rat relative to control by comet assay using different tissues of rat (blood, liver, and kidney). RESULTS: Ethyl acetate extract of A. flavus was administrated to the larvae of S.litura using artificial diet method having concentration 1340.84 µg/ml (LC50 of fungus). The effect was observed using haemolymph of insect larvae for different time intervals (24, 48, 72 and 96). In particular, Malondialdehyde content and antioxidant enzymes activities were found to be significantly (p ≤ 0.05) increased in treated larvae as compared to control. A. flavus ethyl acetate extract also exhibit negative impact on haemocytes having major role in cellular immune defense. Various deformities were observed in different haemocytes like cytoplasmic leakage and surface abnormalities etc. Genotoxicity on rat was assessed using different tissues of rat (blood, liver, and kidney) by comet assay. Non-significant effect of A. flavus extract was found in all the tissues (blood, liver, and kidney). CONCLUSIONS: Overall the study provides important information regarding the oxidative stress causing potential and immunosuppressant nature of A. flavus against S. litura and its non toxicity to mammals (rat), mammals (rat), suggesting it an environment friendly pest management agent.

Effect of Rose Syrup and Marigold Powder on the Physicochemical, Phytochemical, Sensorial and Storage Properties of Nutricereals and Milk-Based Functional Beverage.

ABSTACTAim: The present study aimed to investigate the effect of rose sirup and marigold powder on the physicochemical properties, bioactive potential, sensory acceptability and storage life of the nutricereals (finger millet, oats) and milk-based functional beverage (FB).Method: Preliminary trials were performed using different levels of rose sirup (8-14%) and marigold powder (0.40-0.55%) in the pre-standardized FB. The most acceptable concentration was selected on the basis of sensory analysis. Selected beverages were then subjected to the physicochemical analysis, assessment of bioactive compounds and FTIR characterization. The effect of flower extracts on the mineral content and storage life (4 ± 1 °C) of beverages was also studied. The significant difference in treatments was determined using Duncan's multiple range test, SPSS 25.0.Results: The best acceptable concentrations for rose sirup and marigold powder were 10% and 0.50%, respectively. A significant (p ≤ 0.05) decrease in the dietary fiber (6.50%) and ß-glucan (3.95%) content was observed on the addition of rose sirup. Significant (p ≤ 0.05) increase in the total phenols (119.18-145.23%), ß-carotene (0.37%), anthocyanins (78.82-230.58%) and antioxidant activity (4.98-7.17%) was observed on the addition of flower extracts. Strong peaks were observed in the regions of 3600-3200, 3000-2800 and 1700-1600 cm - 1 on FTIR characterization. A significant decrease in the mineral content of FB was also found on the addition of rose sirup. Rose flavored beverage had the highest overall acceptability (7.83 ± 0.23) and storage stability (50 days at refrigerated storage) among the prepared beverages.Conclusion: The addition of flower extracts significantly improved the acceptability of the prepared beverages. It not only improved the phytochemical profile but also had a substantial impact on storage stability.

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus.

RESEARCH BACKGROUND: Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutritional composition of some commonly consumed legumes. EXPERIMENTAL APPROACH: Chickpea (kabuli and desi), pigeon pea and soybean were fermented with Rhizopus oligosporus (at 34 °C for 52 h), dried at 45 °C for 16-18 h and milled. Antioxidant potential, phenolic composition, antinutrients, mineral composition and FTIR spectra of fermented and unfermented flour samples were evaluated. RESULTS AND CONCLUSIONS: Fermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of kabuli and desi chickpeas, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, quantification of specific phenolics using HPLC showed higher mass fractions of certain compounds such as chlorogenic, p-hydroxybenzoic, gallic and vanillic acids in fermented legumes. Mass fraction of phytic acid in all the fermented legumes was reduced (p<0.05), while trypsin inhibition increased (p<0.05). In kabuli and desi chickpeas, and pigeon pea, saponin mass fraction increased (p<0.05) while it decreased in soybean. Tannin mass fraction increased (p<0.05) in desi chickpea, pigeon pea and soybean and decreased (p<0.05) in kabuli chickpea. Furthermore, fermentation enhanced the content and estimated bioavailability of minerals. FTIR spectrum of fermented and unfermented legumes showed the presence of several functional groups and modifications in the molecular structure after fermentation. NOVELTY AND SCIENTIFIC CONTRIBUTION: To our knowledge, this is the first study where legume (kabuli and desi chickpeas, pigeon pea and soybean) fermentation by Rhizopus oligosporus has been assessed for nutritional and antinutritional profile and FTIR spectra. We concluded that the treatment resulted in an optimal balance of nutrients and antinutrients. The process proved to be a potential tool for tackling the concerns of nutritional security, and thus can be proposed for the development of novel legume-based functional foods.

Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour.

Sunflower seeds are produced and consumed worldwide due to their richness in heart friendly nutrients in the bakery products. Its effect on reducing the incidences of cardio vascular diseases have not been studied, through supplementary studies therefore present supplementation study was planned in which five samples of bread were prepared by using various multigrain flours and sunflower seed flour at five different levels of 2.5, 5, 7.5, 10 and 12.5%. The bread sample supplemented with 7.5% sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60 °C for 10-15 min. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of seeds resulted in significant increase in carbohydrates, protein digestibility, phosphorus, magnesium and copper contents. The most acceptable sample had good amount of energy (324.48 kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13,701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for four months. After the intervention period, mean daily intake of and nuts and oilseeds increased significantly (p < 0.01) and a significant increase (p < 0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced after the supplementation.

A Novel Lineage of Ceftriaxone-resistant Salmonella Typhi From India That Is Closely Related to XDR S. Typhi Found in Pakistan.

Two MDR Salmonella Typhi isolates from India were found by whole genome sequencing to be closely related to the 2016 XDR S. Typhi outbreak strain from Pakistan. The Indian isolates have no chromosomal antimicrobial resistance cassette but carry the IncY plasmid p60006. Both isolates are susceptible to chloramphenicol, azithromycin, and carbapenems.

Schizophyllum commune induced oxidative stress and immunosuppressive activity in Spodoptera litura.

BACKGROUND: In the last few decades, considerable attention has been paid to fungal endophytes as biocontrol agents, however little is known about their mode of action. This study aimed to investigate the toxic effects of an endophytic fungus Schizophyllum commune by analyzing activities of antioxidant and detoxifying enzymes as well as morphology of haemocytes using Spodoptera litura as a model. RESULTS: Ethyl acetate extract of S. commune was fed to the larvae of S. litura using the artificial diet having 276.54 µg/ml (LC50 of fungus) concentration for different time durations. Exposed groups revealed significant (p ≤ 0.05) increase in the activities of various enzymes viz. Catalase, Ascorbate peroxidase, Superoxide dismutase, Glutathione-S-Transferase. Furthermore, haemocytes showed various deformities like breakage in the cell membrane, cytoplasmic leakage and appearance of strumae in the treated larvae. A drastic reduction in the percentage of normal haemocytes was recorded in the treated groups with respect to control. CONCLUSION: The study provides important information regarding the oxidative stress causing and immunosuppressant potential of S. commune against S. litura and its considerable potential for incorporation in pest management programs.

Assessment of alpha glucosidase inhibitors produced from endophytic fungus Alternaria destruens as antimicrobial and antibiofilm agents.

Diabetes is considered as a major health concern worldwide and patients with diabetes are at high risk for infectious diseases. Therefore, α-glucosidase inhibitors possessing antibacterial activity along with the ability to inhibit biofilms would be better therapeutic agents for diabetic patients. In the present study, two fractions (AF1 and AF2) possessing α-glucosidase inhibitory activity were purified from an endophytic fungus Alternaria destruens (AKL-3) isolated from Calotropis gigantea. These were evaluated for their antimicrobial and antibiofilm potential against human pathogens. AF1 exhibited broad spectrum antimicrobial activity against all the tested pathogens. It also significantly inhibited biofilm formation and dispersed the preformed biofilm at sub-optimal concentrations. AF2 possessed lesser activity as compared to AF1. The active compounds were purified using semi preparative HPLC. Some of the active compounds were identified to be phenolic in nature. The active fractions were also determined to be non-mutagenic and non-cytotoxic in safety analysis. The study highlights the role of endophytic fungi as sources of α-glucosidase inhibitors with antimicrobial potential which can have application in management of diabetes.

Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis.

The objective of study was to select and characterize different food ingredients of plant origin and to optimize different levels of their formulations to develop nutrient bars; stable on storage and specific to women at risk of osteoporosis. After intensive literature review, ingredients selected include-cereal-mix of brown rice, oats and corn flakes, defatted soy flour, dried fruit mix of figs, dates and golden raisins, flaxseeds, two herbs namely dandelion leaves (Taraxicum officinale) and basil (Ocimum basilicum), honey and rice bran oil. Out of the 6 trials, total of 24 formulations were prepared to develop the bars. Tin moulds were used to shape and bake the bars, with standard temperature observed at 125 ± 5 °C for 25 ± 5 min. Selected ingredients showed high nutritional score on proximate and other nutrient analysis; four formulations of trail-VI got higher scores and were microbiologically safe. However, product showed some oxidative changes on storage. It was concluded that functional foods with healthy nutrients prepared for women at risk of osteoporosis not only aid in their bone health but are also commercially viable.

Alleviation of hexavalent chromium by using microorganisms: insight into the strategies and complications.

Excessive industrialization and anthropogenic activities have resulted in widespread prevalence of heavy metals including hexavalent chromium in the environment. In addition to toxic properties, Cr(VI) possesses high stability and mobility, which in total makes it included in the list of priority heavy metals; thus it needs to be managed urgently. Among different methods available for remediation of Cr(VI), bioremediation is considered as one of the sustainable methods which could effectively be utilized for controlling Cr(VI) pollution. In this aspect, the treatment of Cr(VI)-containing wastewater originating from industries is noteworthy. The present review thus is an attempt to present a systematic overview dealing with studies on remediation of hexavalent chromium by using microorganisms and their application in treatment of Cr(VI)-containing industrial wastewaters. Various factors affecting the Cr(VI) removal and methods to enhance the bio-treatment are highlighted, which might act as a basis for researchers developing Cr(VI) bioremediation techniques.

Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives.

Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different additives was carried out. Flours of three maize varieties (PMH1, JL3459 and Buland) with and without additives (guar gum, xanthan gum, whey protein concentrate and potato starch) were analysed for physico-chemical and pasting properties. Maize (PMH1) had maximum thousand kernel weight (312.47 g), bulk density (0.80 g/ml), force to rupture (68.54 kg) and contained the highest starch (67.70%) and fat (5.08%) among the three varieties. Different levels of guar gum (0-1.0%), xanthan gum (0-1.0%), whey protein concentrate (0-15.0%) and potato starch (0-10.0%) were incorporated in flours from three maize varieties. Results showed that guar gum 1.0% (w/w basis) and xanthan gum 1.0% (w/w basis) incorporation led to the highest peak and final viscosity whereas whey protein concentrate and potato starch were not selected because of negative effect on these properties. These additives can be used as binding agent in chapati and other maize products.

Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient.

The present study was carried out to develop gluten free cereal bars for gluten intolerant population. The cereal bar was formulated using dry raw materials (quinoa, brown rice, flaxseed and dry fruits) and binding agents (honey). Honey was added as a sweetener and binding agent. The raw materials were assessed for physico-chemical parameters such as moisture, ash, crude protein and fat content and the functional parameters such as antioxidant activity, total phenolic content and ß-carotene. Dry heat treatment (80-100 °C for 8-12 min) was given to grains (quinoa, brown rice and flaxseed) prior to use in preparation of cereal bar. Significant variation was found after treatment of grains among all the physico-chemical and functional parameters of grains except ash content which showed a non-significant variation. Four formulations (F1, F2, F3 and F4) were developed using different combination of grains at different honey levels (40, 50 and 60%). On the basis of sensory evaluation, formulation- 4 at 50% honey level was found to be best. Selected cereal bar was assessed for physico-chemical and functional parameters. Selected cereal bar had 8.53% moisture content, 1.34% ash content, 10.50% protein content, 2.89% fat content, 0.51 mg GAE/g total phenolic content, 33.87% antioxidant activity and 0.384 µg/g ß-carotene.

Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology.

Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.

Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods.

In present study, three varieties (G 80, Ageta 112 and HG 365) of guar bean (Cyamopsis tetragonoloba) were analysed for proximate analysis and were processed by different methods (dehusking, soaking, autoclaving, extrusion and germination) to reduce its antinutritional factors. Processed guar flours were studied for antinutritional factors (tannins, phytic acid and polyphenols) and protein fractions. The highest protein, ash and polyphenols contents were observed in Ageta 112. G 80 contained the lowest tannin and phytic acid content. High temperature treatments (i.e. autoclaving at 110 °C/10 min, 120 psi and extrusion-Clextral, Twin screw extruder) were found to be most effective in reducing the tannin and polyphenol content. More than 90% reduction in tannins was observed with high temperature treatments in HG 365. Phytic acid fraction increased slightly on soaking, however, extensive reduction was observed with other treatments. Globulins formed the major protein fraction in guar bean and various processing treatments significantly affected the protein fractions. Autoclaving was observed to be the best treatment to reduce antinutritional factors in guar bean and thereafter, its utilization in food.

Respiratory Multiplex Polymerase Chain Reaction: An Important Diagnostic Tool in Immunocompromised Patients.

BACKGROUND: Viruses and atypical pathogens can cause significant respiratory illness in immunocompromised patients. Multiplex polymerase chain reaction (MPCR) has improved the diagnostic yield of pathogens, and it is easier to identify the co-infections also. The present study was done to evaluate the performance of MPCR on bronchoalveolar lavage (BAL) samples in immunocompromised patients. METHODS: Atotal of 177 BAL specimens collected over a 19 months period from immunocompromised patients with respiratory illness were analyzed with the MPCR and aerobic culture. Patients were divided into four according to the pathogens. Category V (only viral), Category NV (nonviral, i.e., bacteria and atypical), Category M (mixed, i.e., both viral and nonviral pathogen), and Category UK (unknown etiology). RESULTS: MPCR identified the causative pathogen in 59.3% of patients while culture could identify only in 37.8% of patients. Most frequent etiological agent was Klebsiella pneumoniae (32%), followed by cytomegalovirus (21%), and Pneumocystis jirovecii (10%). Numbers of patients in each category were Category V (9.6%), Category NV (43.5%), Category M (19.8%), and Category UK (27.1%). Mortality was significantly higher in patients of Category M having mixed infections. CONCLUSION: MPCR is highly sensitive and rapid tool which can be considered in the routine diagnostic algorithm of respiratory illness in immunocompromised patients.

Insecticidal potential of an endophytic Cladosporium velox against Spodoptera litura mediated through inhibition of alpha glycosidases.

Alpha glucosidase inhibitory activity was exhibited by partially purified fractions obtained from an endophytic Cladosporium velox, isolated from Tinospora cordifolia. Taking into account the increasing importance of digestive enzyme inhibitors as insecticidal agents, the entomopathogenic potential of the fractions obtained was evaluated against Spodoptera litura (Fab.), a polyphagous pest. Considerable mortality was obtained when the larvae were fed on diet supplemented with the partially purified extract. All the concentrations of the extract significantly prolonged the overall developmental period of S. litura. At higher concentrations, the extract influenced the longevity of females as well as their reproductive potential. Phytochemical analysis revealed the presence of phenolic compounds in the active fraction. The phenolic compound responsible for the bioactivities was purified and identified to be chlorogenic acid using HPLC and MS analysis. The content of chlorogenic acid in the extract was quantified to be 250µg/ml. The purified compound also demonstrated inhibition of alpha glycosidases in vivo. The present study indicates that the endophyte imparted resistance to the insects in the plants could be mediated through chlorogenic acid targeting the alpha glycosidases present in the gut of the insect. The isolate obtained can be exploited for the production of chlorogenic acid, which has the potential to be exploited as a biocontrol agent against S. litura.

Enhancement of attributes of cereals by germination and fermentation: a review.

The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.

Endophyte-mediated interactions between cauliflower, the herbivore Spodoptera litura, and the ectoparasitoid Bracon hebetor.

Fungal endosymbionts in plants may influence interactions among plants, herbivores and their parasitoids through the production of secondary metabolites. We used a lepidopteran pest and its generalist parasitoid to test the effect of endophyte-infected plants on a third trophic level. Endophytic fungi, Aspergillus flavus and Aspergillus niger, isolated from Acacia arabica, were used to infect cauliflower plants. We found that the presence of the endophyte in the plants significantly extended the development period of Spodoptera litura (Fab.) larvae. Feeding of the host on endophyte-infected plants further adversely affected the development and performance of its parasitoid, Bracon hebetor (Say). A negative impact was also recorded for longevity and fecundity of endophyte-naive parasitoid females due to the parasitization of host larvae fed on endophyte-infected plants. The presence of endophytes in the diet of the host larvae significantly prolonged the development of the parasitoid. A strong detrimental effect was also recorded for larval survival and emergence of parasitoid adults. The longevity and parasitism rate of female wasps were reduced significantly due to the ingestion of endophyte-infected cauliflower plants by S. litura larvae. Overall, we found that both endophytic fungi had a negative impact on the parasitoid.

In vitro meat production system: why and how?

Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.