Anticryptosporidial effect of pomegranate peels water extract in experimentally infected mice with special reference to some biochemical parameters and antioxidant activity.

Cryptosporidiosis is a zoonotic disease caused by a well-known parasitic protozoan called Cryptosporidium. Infection in livestock causes important economic losses among farm animals and its control has a global concern. In this study, internal white and external red layers were separated from pomegranate peels (Punica granatum) then; they were grinded to reach Nano form. Anticryptosporidial effect of their water extracts was investigated in experimentally infected mice. Also, their antioxidant activity, biochemical and histopathological changes were studied. Briefly, hot aqueous extracts of pomegranate peels were prepared regarding its good sensory attributes at concentration of 10% W/V. Analysis of total phenolics, individual phenolics by HPLC-DAD and antioxidant activities have been done. Forty-five mice were divided into five groups each one containing nine mice. The first group was healthy mice and the 2nd one was infected orally with 104 Cryptosporidium parvum (C. parvum) oocysts/mice and not treated. The other 3 groups were infected and orally treated with Nitazoxanide (NTZ) for the 3rd group, pomegranate red peel extract for the 4th group and pomegranate white peel extract for the 5th group. Blood samples were collected after 1 and 2 weeks post treatment for protein profile, liver enzymes and antioxidant activity evaluation. After 3 weeks, all animals were sacrificed and ileal tissues were embedded in paraffin for histopathological examination. The results showed that pomegranate peel extracts were rich in phenolic compounds, had high antioxidant activity and therapeutic effect on C. parvum in experimentally infected mice. Red peel extract diminished C. parvum oocysts count significantly in experimentally infected mice than white peel and NTZ treatments. Also, the histopathological examination revealed that red peel treated mice ileal sections showed a great enhancement in the shape and structure of villi towards normal structure than other treated groups. Most of the measured biochemical parameters after 2 weeks' treatment with red pomegranate peel and NTZ were enhanced in their concentrations towards the healthy normal status. In conclusion, this study showed the effectiveness of Nano-form of pomegranate white and red peel extracts against C. parvum oocysts. Pomegranate red peel extract was found to have antioxidant activity that could significantly enhance the serum biochemical parameters and oxidative stress towards the healthy normal status. Furthermore, it is suggested that pomegranate peel should be separated and used in the daily animal diet or as a functional beavarage for human as accepted from the panelists to give protective effects against this parasite as well as to improve health benefits.

Treatments for reducing total vicine in Egyptian faba bean (Giza 2 variety).

The response of faba bean 'Vicia faba' (Giza 2 variety) towards soaking conditions differed greatly since the absorbed quantities of water (either by the whole or the decorticated forms) are a function of their chemical constituents. On the other hand, 28.45% of the total vicine (vicine & convicine) present in the whole faba bean samples was extracted after soaking for 72 h at room temperature. Subsequently, other soaking mediums, i.e., 0.5% sodium carbonate and/or 1% acetic acid were used in an attempt to increase the level of vicine elimination. Percentage removal of total vicine in whole faba bean was higher in the acidic (61.31%) than the alkaline (38.40%) medium under the conditions tested, i.e., at room temperature for 72 hours. The rates of vicine + convicine elimination in decorticated faba bean for the acidic acid and alkaline soaking media were 78.46 and 79.13%, respectively. The solubility ratio of total vicine relative to soaking solutions (H2O:Na2CO3:Acetic acid) was 1:1.35:2.16 in the whole broad bean and 1:2.41:2.39 in the decorticated samples. The residual amounts of total vicine (78.33% and 77.27%) present after stewing under normal and under pressure cooking conditions could be expected to be decreased to 30.33% for the former and 29.92% for the later after 72 h of soaking. Regression analysis was used to estimate the theoretical zero point of vicine elimination from faba bean through soaking in 1% acetic acid.

Detection of soybean in soy-based meat substitutes.

The statistical analysis of the available data indicated that the straight line equations of protein, fat, fibre, calcium, methionine, and lysine could successively be used for forecasting the added soy percent in a given recipe. On the other hand, the areas of the identified bands in the electropherograms of the investigated samples were considered a reasonable tool for the quantitative determination of whole soybean in soy-based meat substitutes.