In Vitro Filaricidal Properties of Hydro-Methanolic Extracts of Powdery Fractions of Khaya senegalensis (Meliaceae) on Onchocerca ochengi.

PURPOSE: Onchocerciasis is a neglected tropical disease that remains endemic in sub-Saharan African countries. Unfortunately, only a few microfilaricidal agents have been approved so far. This study aimed to assess the in vitro macro and microfilaricidal potentialities of the hydro-methanolic extracts of the different powdery fractions of Khaya senegalensis against Onchocerca ochengi. METHODS: Adult male worms and microfilariae (mf) of O. ochengi were isolated from cowhides in Ngaoundere II, Cameroon. Parasites were incubated for 4 h (mf) or 48 h (adult worms) in RPMI-1640 medium in the presence or absence of ivermectin, flubendazole, or hydro-methanolic extracts of different plant powdery fractions obtained by controlled differential sieving. The filaricidal effect was evaluated using motility (mfs) and mortality tests (worms) and oxidative stress parameters. Cytotoxicity and acute toxicity tests were performed on monkey-derived kidney cell lines (LLC-MK2) and Swiss albino mice, respectively, and selectivity indexes were determined. Phytochemical screening was also carried out using high-performance liquid chromatography/UV (HPLC/UV), molecular networking, and through quantification of phenolic contents. RESULTS: The hydro-methanolic extracts of 0-63 µm fractions from leaves and barks exhibited the strongest macrofilaricidal activities with lethal concentrations 50 of 162.4 and 208.8 µg/mL respectively versus 22.78 µg/mL for flubendazole. These two fractions also showed the fastest microfilaricidal activities (T1/2 of 1 h), although it was low when compared to ivermectin (T1/2 < 1 h). Their macrofilaricidal effects were accompanied by a significant inhibition of nitric oxide secretion and a significant increase of glutathione and catalase activity compared to the untreated group. However, no effect was found on superoxide dismutase activity, the GABAergic and glutamatergic receptors. Although neither extract was toxic to Swiss mice until a dose of 2000 mg/kg body weight, the 0-63 µm leaf fraction hydro-methanolic extract was selectively more effective on worms than bark extract (SI = 1.28 versus 0.34). Both extracts were found to contain some flavonoids including procyanidin-, rutin-, myricetin-, and naringenin derivatives as well as new unknown compounds. However, the total polyphenol, flavonoid and tannin contents of the leaf extract were significantly greater (P < 0.05) than that of the bark extract. CONCLUSION: These results support the anti-filarial effect of K. senegalensis leaves and highlight stress oxidative markers as new therapeutic targets in O. ochengi. Further, in vivo experiments are required in understanding their anti-parasitic properties, and testing combinations of fine fractions.

Serological Evidence of Hepatitis B and E and Dengue Coinfection in Chadian Patients and Impact on Lipidemia Profile.

Objective: Viral hepatitis is an endemic disease in Chad. However, few studies have documented coinfection cases and their impact on cardiovascular risk. This study is aimed at analyzing hepatitis B, E and dengue coinfection in a Chadian cohort and gauge its effect on lipidemia. Patients and Methods. From February to May 2021, 179 subjects were recruited from the Department of Gastroenterology and Internal Medicine of the National Reference University Hospital of N'Djamena and tested for viral hepatitis markers, including HBsAg and IgM/IgG anti-HEV and dengue infection, using the NS1/IgM/IgG kit. Serum transaminases and biomarkers of lipid profiles were assayed by colorimetry, and atherogenic indexes (AI) and coronary risk (CRI) were calculated. Results: Of the 179 subjects surveyed, 21.22% (38/179) tested positive for hepatitis B, 20% (27/135) for hepatitis E, and 1.66% (2/120) for dengue. However, most of the patients were found to be asymptomatic. Hepatitis B/E coinfection was more frequent in the study population (5.02%; 9/179) than dengue/hepatitis E coinfection (0.83%; 1/120; IgM). The prevalence of anti-HEV IgG antibodies was higher (18.52%) than that of IgM (1.48%). Furthermore, IgG antibodies levels in HEV-monoinfected subjects (11.05 ± 1.93 IU/mL, N = 15) were significantly higher (p < 0.05) than in coinfected patients (5.40 ± 1.31 IU/mL, N = 9). Subjects coinfected with HEV/HBV were associated with a significantly higher risk of lipodystrophy (coronary risk: 88.89% vs. 35.3%, relative risk (RR) = 2.55; p = 0.014), than HEV-monoinfected subjects, as evidenced by higher mean levels of triglycerides levels (219.88 ± 14.67 mg/dL vs. 191.82 ± 4.66 mg/dL, p < 0.05), more reduced HDL-C levels (9.05 ± 1.62 mg/dL vs. 18.93 ± 2.35 mg/dL, p < 0.05), increased mean CRI (13.81 ± 2.39 vs. 6.89 ± 1.93, p < 0.01), and AI (1.46 ± 0.10 vs. 1.05 ± 0.05, p < 0.01) values. However, they had normal transaminase values and a lower risk of developing a liver injury, although not significant (alanine aminotransferase: 0% vs. 29.4%, RR = 1, p = 0.128; aspartate aminotransferase: 0% vs. 5.88%, p = 1) than this group. Conclusion: HBV/HEV coinfection is frequent in the Chadian cohort and associated with an important risk of dyslipidemia. Further research is required to elucidate the mechanism of action.

Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour.

The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using Lactobacillus plantarum A6 at 105 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses. After fermentation, color, particle size, water absorption capacity (WAC), solubility index, least gelling concentration (LGC), and physicochemical and pasting properties were determined. The results showed that the fermentation significantly (p ≤ 0.05) decreased WAC, LGC, peak viscosity, final viscosity, breakdown, and pH, but increased the solubility index and titrable acidity of flours. The protein and carbohydrates contents as well as the color, particle size, and the setback after the cooking of the flour were not significantly affected by the fermentation. The flours ratio and fermentation also significantly decreased the total polyphenols, tannins, and phytate content of the samples. The fermented blended flour containing 25% precooked sorghum flour and 75% roasted Bambara flour (SVFP25) is a promising alternative as instant flour used for young children's nutrition.

Treatments and uses of Moringa oleifera seeds in human nutrition: A review.

This work reviews treatments and uses of Moringa oleifera seeds in human nutrition. Moringa oleifera seeds are considerable sources of proteins (mean 19%) and lipids (mean 31%). Previous reports presented the nutritional properties of the seeds and oil. Moringa seeds are sources of lipids, and their removal leads to Moringa seed flour with a high protein content which might play a role in food technology and human nutrition. Moringa oil has been tested in frying and was found to be more stable than groundnut oil; its incorporation in groundnut at level lower than 10% improved on the acceptability of chips. Several treatments like roasting, germination, and boiling have been applied to Moringa seeds to produce flour with improved nutritional properties. In particular, defatted Moringa flour has been applied in different formulations including cakes, cookies, burgers, infant porridges. Generally, the products deriving from the flour were more stable in conservation and well accepted for low substitution while high substitution increased the bitterness. Notwithstanding their high content in protein and oil, defatted M. oleifera seed flour and oil are still fairly investigated in order to envisage their integration in the food habits of people. The present wrote up reviews the treatments applied on M. oleifera seeds and applications of the defatted M. oleifera flour and oil in food systems for human nutrition.

Gut bacteria of the cowpea beetle mediate its resistance to dichlorvos and susceptibility to Lippia adoensis essential oil.

Bacteria inhabiting the gut of insects provide many benefits to their hosts, such as aiding in food digestion, reproduction, and immunity, tissue homeostasis, adaptation to environment and resistance to pathogen and pesticides. The cowpea beetle, Callosobruchus maculatus, is a serious cosmopolitan pest of pulses. This beetle has lent itself as a guinea pig for several ecological studies. It harbors a consortium of bacterial communities in its gut, but the evidence for their role in its physiology is fragmentary. In this work, we hypothesized that gut microbiota mediates C. maculatus resistance to dichlorvos (DDVP or O,O-dimethyl O-2,2-dichlorovinylphosphate) and represent the target of Lippia adoensis (Gambian Tea Bush) essential oil (EO). Symbiotic and aposymbiotic beetles were exposed to artificial cowpea seeds earlier treated with DDVP or EO. Adult mortality and changes in gut bacterial community composition and abundance were examined at F1 and F5 generations. The susceptibility of experimental beetles to DDVP was significantly affected by their symbiotic status. The adult mortality decreased across generations in DDVP treatments, and remained significantly higher in aposymbiotic groups. In EO treatments, the mortality was consistent irrespective of symbiotic status and experimental generations. When compared to DDVP and the Control, EO treatments had significantly lower bacterial richness and diversity, as well as lower abundance of Proteobacteria, Firmicutes, and Bacteroidetes. These results support our hypothesis and describe the responses of gut microbial communities to pesticide treatments. This could be of interest for developing new management strategies of this pest.

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour.

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 g/100 g), and the total polyphenols (0.29-0.51 g/100g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8-46.0 g/100 g) and lipid contents (21.4-29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22-0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01-0.30 g/100 g) and soluble proteins (4.0-29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20-30 g/100 mL), a decrease in the swelling power (1.3-2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18-210 cP) of the flour slurry after soaking and roasting. All these qualities-needed for producing nutritious flour for infants-highlighted the efficiency of these endogenous technologies.

Mucilage chemical profile and antioxidant properties of giant swamp taro tubers.

The yellow (YP) and white (WP) sections of giant swamp taro (GST) contain 40.0 g/kg and 51.5 g/kg (dry wt) respectively of pure mucilage made up of D-glucose (44.95-78.85 %), D-galactose (8.70-25.35 %), D-mannose (3.20-10.45 %), D-arabinose (2.45-5.20 %) and small amounts of glucuronic acid and rhamnose. Arabinogalactan-proteins (5.30-8.83 g/kg) contain mainly arabinose and galactose (in a 1:1 proportion) and also significant amounts of rhamnose, xylose, glucuronic acid and mannose. Antioxidant activity of YP was higher than those of WP while chelating ability and reducing power increased with mucilages content. Generally YP and WP showed better reducing power (1.06 ± 0.35 at 5 mg/mL) than ascorbic acid (0.89 ± 0.22). WP and YP chelated ferrous ions by 20.0-76.0 % and 16.4-71.0 % respectively. Effective concentrations (EC50) of mucilages (WP 1.28 ± 0.05 mg/mL; YP 1.42 ± 0.04 mg/mL) were lower than those of citric acid (1.58 ± 0.04 mg/mL). Generally mucilage from the WP and YP sections are excellent sources of chelating agents.

Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms.

Tropical roots and tubers generally contain mucilage. These mucilages exhibit unique rheological properties with considerable potential as a food thickener and stabilizer. A one-step extraction procedure was used to isolate starch free mucilage and associated proteins from a number of taro (Colocasia esculenta) varieties. The monosaccharide and amino acid composition, the structural and flow properties were investigated. The results showed that yield of mucilage fraction varied from 30 to 190 g.kg(-1). A negative correlation (r = -0.87; p < 0.05) was observed between the crude protein level and the yield. The monosaccharide profiles revealed that galactose, mannose and arabinose were the main monosaccharides in the hydrolysate of the mucilage. From the 17 amino acids analyzed, aspartic acid/asparagine (14.4-17.2%) and glutamic acid/glutamine (10.3-13.6%) were prominent in the mucilage as well as the flour. No significant differences were observed in the FT-IR spectra and in the viscosity behavior of the mucilage dispersions. The greatest difference in the mucilage is based on its monosaccharide profile while the protein composition, which reflects that of the flour, is relatively stable.

Evaluation of some selected blood parameters and histopathology of liver and kidney of rats fed protein-substituted mucuna flour and derived protein rich product.

This comparative study reports the nutritional and toxicological characteristics of Mucuna pruriens flour and a protein-rich product developed from it. The protein-rich mucuna product (PRMP) was obtained by the three steps procedure: protein solubilization, heat-coagulation and sieving. Three weeks rats (n=6 per group) were fed for 28 days on standard protein-substituted rat feed with mucuna flour or PRMP. The experimental design was a factorial design with three mucuna accessions (Velvet, Black and White) and two treatments (flour and PRMP). The protein content ranged 27.2-31.5 g/100 g for flour and 58.8-61.1% for PRMP. Processing flour into PRMP led to a significant (p<0.05) reduction of tannins (50%), total polyphenols (50%) and trypsin inhibitors (94%). The rats fed PMRP diets witnessed weight gain similar to casein, while those fed mucuna flour lost weight. The levels of total cholesterol, HDL-cholesterol and LDL-cholesterol observed in animals groups fed mucuna flour and PRMP were significantly lower (p<0.05) than the control group. In addition lymphocytes, granulocytes, red blood cells, hemoglobin and hematocrit of rats fed mucuna flour were significantly (p<0.05) lower than values in other rats groups. Kidneys glomerular sclerosis and high creatinine levels were observed in group fed mucuna flour. PRMP then represents a good alternative of using mucuna proteins for human nutrition.