Evaluation of hepatic fibrosis in HIV/HCV co-infected individuals in Yaoundé, Cameroon: usefulness of APRI score in resource-constrained settings.

BACKGROUND: HIV infection exacerbates the prognosis of HCV infection, with a faster progression of hepatitis. Hepatic fibrosis is the major disruption of the hepatic tissue architecture characterized by anarchic deposition and excess of the extracellular matrix. The objective of this study was to evaluate hepatic fibrosis in HIV/HCV co-infected individuals as compared to HCV mono-infected. METHODS: A total of 97 participants (mean age 60.2 ± 14.3 years and 0.76 male/female sex ratio) was enrolled in a study conducted in Yaoundé, Cameroon from November 2018 to January 2019. Liver fibrosis was assessed by the APRI score (Aspartate Aminotransferase or AST/Platelet Ratio Index) which identifies the stage of fibrosis as classified by the Metavir system (F0 to F4). CD4 counts and plasmatic HIV viral load of HIV/HCV co-infected individuals were determined and the correlation between hepatic fibrosis and immuno-virological status established. Statistical analysis was done using Microsoft Excel 2016 and EpiInfo7 software. RESULTS: A high proportion (63.6%) of HIV/HCV co-infected participants had an abnormal AST level: 73.6 ± 45.8 IU/L as compared to 58.5 ± 39.3 IU/L (59.3%) among HCV mono-infected participants. The frequency of thrombocytopenia was 63.6% with a mean platelet count of 137 ± 50 ×  103 IU/L in HIV/HCV co-infected participants as compared to 176 ± 67 × 103 IU/L in HCV mono-infected participants (38.4%). The progression of hepatic fibrosis in participants with clinically significant fibrosis: F2, F3 and F4 was higher among HIV/HCV co-infected and the mean APRI score was 1.7 ± 1.4 versus 1 ± 0.8 among HCV mono-infected (26.7%). All participants (100%) with detectable HIV viral load had clinically significant fibrosis compared to 33.4% in those with undetectable HIV viral load (p = 0.55). Only 42.9% participants with CD4 >  500 cells/µL had clinically significant fibrosis (p = 0.72) while 100% participants with CD4 <  200 cells/µL had clinically significant fibrosis (p = 0.58). CONCLUSIONS: A high level of AST combined with thrombocytopenia (APRI score > 1.5) is an indicator of hepatic fibrosis in HIV/HCV co-infected individuals. Because of its non-invasive and less costly nature, the APRI score can be a suitable biomarker to monitor hepatic fibrosis in HIV/HCV co-infected individuals in resource constrained settings.

Extraction, purification, and biochemical characterization of serine protease from leaves of Abrus precatorius.

A protease from fresh leaves of Abrus precatorius was purified using two classical chromatography techniques: ion-exchange (DEAE-Sepharose) and Gel filtration (Sephadex G-75). The purified protease showed a molecular weight of ∼ 28 kDa on sodium dodecyl sulfate polyacrylamide gel electrophoresis. The optimum pH and temperature for the purified protease was 8 and 40°C, respectively. The purified protease was stable throughout a wide temperature range from 10 to 80°C and pH from 2 to 12. Protease activity was inhibited in the presence of Co2+, Ni2+, Hg2+, and Zn2+ while its activity has increased in the presence of Ca2+ and Mg2+. The protease was highly specific to casein when compared to its specificity for gelatin, bovine serum albumin, hemoglobin, and defatted flour of Ricinodendron heudelotii. Its Vmax and Km determined using casein as a substrate were 94.34 U/mL and 349.07 µg/mL respectively. Inhibition studies showed that this purified protease was inhibited by both phenylmethane sulfonyl fluoride and aprotinin which are recognized as competitive inhibitors of serine proteases.

Possibilities of valorization of Gnetum spp leaves in modern gastronomy: Production and characterization of new vegetable tarts and salads.

Gnetum spp is a green creeper plant abundantly found in the Central African forests. Their leaves are eaten as vegetable by inhabitants. In order to valorize this vegetable in modern gastronomy, a survey was carried out in three towns of Cameroon to evaluate its importance in the feeding habits. The leaves were also sliced in two different forms, precooked, spin-dried and used for Gnetum tarts and salads production. 50, 100 and 150 g of thin sliced precooked leaves were used to prepare three salads and three tarts, keeping the other ingredients constant. Three additional tarts were prepared similarly using thinnest sliced precooked leaves. The final products were analyzed in terms of physiochemical, nutritional and sensorial properties. More than 96.9% of people investigated eat Gnetum leafy vegetables at least once per month. The survey study indicates that the transformation of Gnetum is mostly done by people within the age of 20 to 40 years old. Results of the physicochemical analyses showed that the total protein, lipid and carbohydrate contents increased in general with the increasing of the Gnetum leaf quantities used for preparation. The crude fiber contents of salads and tarts ranged from 52.00 ± 0.68 to 62.66 ± 1.26 and 29.33 ± 0.67 to 33.66 ± 0.47 g/100 g DW respectively. They were positively correlated with the quantity of Gnetum leaves used. The total phenolic contents, also increased significantly (p < 0.05) with the quantity of Gnetum leaves, from 182.45 ± 1.69 to 493.52 ± 2.10 mg/100 g DW for the salad and from 86.69 ± 4.08 to 283.21 ± 6.79 mg/100 g DW for the tart. The calculated energy density of tarts and salads permitted to classify these food products as low and high energy density foods respectively. The nutritional densities of produced tarts oscillated from 0.27 to 0.3 and that of salads from 0.58 to 0.71. With their nutritional values and the significant amount of fibers, Gnetum tarts and salads could be good new recipes to valorize the Gnetum leafy vegetables.

Indigenous spices consumed in the food habits of the populations living in some countries of Sub-Saharan Africa: Utilisation value, nutritional and health potentials for the development of functional foods and drugs: A review.

This manuscript reviews the literature by giving a brief history of spices in general, how they played an important role in the past for the discovery of the world. The review paper gives the value of spices today then makes a difference between the group of spices on which it is focused (local, indigenous, less-known or under-utilised spices) and the conventional spices. The utilisation value of the spices by the populations is discussed as ethno-nutritional and ethnopharmacological uses, and scientific evidences from laboratory experimentations are reviewed to support some ethnopharmacological claims that are made on this plant materials, as well as their physicochemical composition. The review shows that less-known and under-utilised spices consumed in the food habits of population groups living in some Sub-Saharan African countries constitute an industrial opportunity for the development of modern food products, nutraceuticals and functional foods.