Genetic diversity of the chemical composition and pod production of Prosopis juliflora trees grown in Saudi Arabia.

This investigation was conducted to evaluate pod and chemical component traits and the genetic diversity of Prosopis juliflora genotypes at two locations. The selected locations were in the middle (Qassim region) and western (Jeddah region) areas, representing two agro-climatic zones of Saudi Arabia. The measured pod characteristics included production, weight, length, filling period, and chemical composition. A wide range of variations in pod yield and chemical traits were observed in the different agro-climatic regions. The results revealed that the mean values ranged from 9.5 kg tree-1 (Jeddah) to 14.2 kg tree-1 (Qassim) for pod yield, 3.1 g pod-1 (Qassim) to 3.7 g pod-1 (Jeddah) for pod weight, and 14.8 cm (Qassim) to 16.6 cm (Jiddah) for pod length. The results of genetic diversity indicated that Prosopis genotypes in each location were distributed in three different clusters in the two regions at 60 Euclidean distances. The principal component analysis (PCA) showed that the two components (PC1 and PC2) explained 25.03 % and 20.03 % of the overall variance, respectively, which is over 45 % of the variability. The heatmap revealed that genotypes Q20, Q21, and Q24 at the Qassim location and genotypes J1, J6, and J7 at the Jiddah location exhibited positive and significant correlations with pod yield. It can be concluded that superior Prosopis genotypes (Q20, Q21, Q24, J1, J6, and J7) were identified with good traits (pod yield, pod-filling period, and protein %) in each location and may be used in the future for the selection of elite genotypes.

Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.

The present study aims to investigate the nutritional, antioxidative, and sensory characteristics of bread enriched with roasted prickly pear seed (RPPS) flour. Six flour blends were formulated by partial replacement of wheat flour with 0, 2, 4, 6, 8 and 10% RPPS flour. Proximate composition, phenolics, flavonoids and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical of wheat and RPPS flours were determined. Nutritional and sensory characteristics of bread enriched with different levels of RPPS flour were evaluated. The results show that the content of total phenolics, flavonoids and radical scavenging activity in RPPS flour were about 4.5, 4.7 and 4.0 fold higher, respectively, when compared to wheat flour. The incorporation of different levels of RPPS flour in bread formulation significantly increases the dietary fibers, fat, and ash contents and reduces the carbohydrate content of the produced breads. The highest (p ≤ 0.05) phenolic concentrations and antioxidant activity values were found in bread enriched with 6, 8 and 10% RPPS flour. Generally, the replacement of wheat flour with RPPS flour results in a significant decrease (p ≤ 0.05) in the specific volume, however, no significant difference (p ≥ 0.05) was observed between the 2% RPPS-enriched flour and control breads. The sensory properties of breads were not affected at low levels up to 6% supplementation, but at more than 6% RPPS flour supplementation, the bread became unacceptable.

Isolation and identification of allergens and biogenic amines of Prosopis juliflora genotypes

Background: Prosopis, or mesquite (Prosopis juliflora (Sw.) DC.), was introduced in Saudi Arabia several decades ago and is heavily used in street, roadside, and park plantations. It shows great adaptation to the prevailing climatic conditions such as high temperature, severe drought, and salinity and spreads naturally in many parts of the Kingdom. This research was conducted to isolate allergen proteins and biogenic amines from the pollen grains of P. juliflora genotypes in Saudi Arabia from two regions, namely Al-Qassim and Eastern regions. Results: The results showed that 18 different allergen proteins were detected in P. juliflora genotypes, with molecular weight ranging from 14 to 97 kDa. Moreover, P. juliflora genotypes from the two studied regions contained eight biogenic amines, namely histamine, tyramine, tryptamine, ß-phenylethylamine, butricine, codapherine, spermidine, and spermine. All genotypes from the Al-Qassim region were found to contain all eight amines, while in the Eastern region, histamine was absent in three genotypes, spermine was absent in six genotypes, and spermidine was absent in three genotypes. Genotypes B23, E20, and E21 had the lowest biogenic amine quantity. Conclusions: All identified proteins from mesquite trees from both regions (Eastern and Al-Qassim) cause allergies in patients who are sensitive to pollen grains. Bioamines, except histamine and tyramine, were recorded at varying concentrations in different genotypes.

High fiber probiotic fermented mare's milk reduces the toxic effects of mercury in rats.

BACKGROUND: Since the advent of the Industrial Revolution in the late 19th century, we have all been unfortunately exposed to an increasingly toxic and polluted world. Among the most dangerous of these pollutants is mercury, which is considered to be the most toxic non-radioactive heavy metal. Fermented foods may help cleanse the body of heavy metals. Fermentation breaks down the nutrients in foods by the action of beneficial microorganisms and creates natural chelators that are available to bind toxins and remove them from the body. AIMS: The current study was designed to determine the impact of feeding a high fiber probiotic fermented mare's milk on the biological effects of mercury toxicity in rat model. METHODS AND MATERIALS: The high fiber fermented mare's milk containing probiotics was prepared and its sensory properties, chemical composition, and antioxidant activity were determined. A rat model of mercury toxicity was used. The effect of feeding the high fiber probiotic fermented mare's milk to rats, along with mercury ingestion, was determined by the analysis of several biochemical markers in serum and histopathological examinations of brain and kidney. RESULTS: The high fiber fermented mare's milk containing probiotics was found to be acceptable by all test panels and volunteers. Mercury ingestion was found to cause biochemical and histopathological alterations in rat serum and tissues. The mercury-treated rats showed a decrease in body weight and an increase in kidney weight. Sera of the mercury treated rats showed alterations in biochemical parameters, and histopathological changes in brain and kidney. However, the rats fed high fiber fermented mare`s milk along with mercury ingestion showed improved histopathology of kidney and brain, and there was restoration of the biochemical parameters in serum to almost normal values. CONCLUSIONS: Feeding high fiber fermented mare`s milk may reduce the toxic effects of mercury.