Does the Use of Different Types of Probiotics Possess Detoxification Properties Against Aflatoxins Contamination in Rabbit Diets?

The present work was carried out to study the ability of five probiotics on the in vitro degradation of Aflatoxins B1 (AFB1). The best results of in vitro were tested on the detoxification of AFB1 in rabbits. A total of 40 growing New Zealand White (NZW) male rabbits were assigned to five experimental groups. Animals were fed the following diets: basal diet (control), basal diet contaminated with 300 ppb AFB1, basal diet contaminated with 300 ppb AFB1. + probiotic 3 (0.5 g/kg diet), basal diet contaminated with 300 ppb AFB1 + ajowan (0.5 g/kg diet), and basal diet contaminated with 300 ppb AFB1 + probiotic 3 (0.5 g/kg diet) + ajowan (0.5 g/kg diet). Live body weight significantly (P < 0.05) decreased in rabbits fed AFB1 contaminated diet compared to the control rabbits. All additives improved (P < 0.05) the live body weight. The best improvement occurred with probiotics + ajowan. The addition of probiotics increased (P < 0.05) daily body weight gain in all weeks except the first week. Adding ajowan or ajowan + probiotic led to a significant (P < 0.05) increase in live body weight gain and feed intake compared to rabbits fed AFB1 alone. The digestion coefficients of dry matter (DM), organic matter (OM), crude fiber (CF), ether extract (EE), nitrogen-free extract (NFE), and digestible crude protein (DCP) significantly (P < 0.05) decreased in rabbits fed AFB1 contaminated diet. All additives improved (P < 0.05) the digestibility coefficients of DM, OM, EE, CF, NFE, and total digested nutrients (TDN)%. The best improvement occurred with probiotics + ajowan. Concentrations of serum total protein, albumin and globulin significantly (P < 0.05) decreased in rabbits fed AFB1 contaminated diet compared with the control rabbits. In conclusion, the addition of probiotic 3 (AVI-5-BAC) + ajowan could be recommended to eliminate the toxicity of AFB1 and improve growth performance criteria in rabbits.

Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of γ-Oryzanol.

<b>Background and Objective:</b> Rice bran oil (RBO) and flaxseed oil (FSO) are vegetable oils that play an important role in human nutrition. RBO is very rich in γ-oryzanol, which is extracted from the inner husk and seed of the rice. γ-oryzanol is a mixture of natural antioxidant compounds in the RBO. Therefore, the current study aimed at the possibility of using rice bran oil (RBO) to improve the oxidative stability of virgin flaxseed oil (FSO) without synthetic antioxidants. <b>Materials and Methods:</b> Rice bran oil (RBO) has been added into FSO at 500, 1000 and 1500 ppm compared with FSO containing 200 ppm BHT as synthetic antioxidants. <b>Results:</b> The results showed that the use of RBO leads to an increase in the ability to resist against oxidation and it increases with the increase in the amount of RBO addition in the FSO samples, which recorded 7.36, 8.50 and 10.15 hrs for FSRB1, FSRB2 and FSRB3, respectively, while FSBHT (FSO sample contain BHT) recorded 8.40 hrs. <b>Conclusion:</b> The research recommended the addition of RBO as a source of γ-oryzanol to various foods increases the oxidative stability, increases the nutritional and health value of the food.

Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats.

<b>Background and Objective:</b> Watermelon is a good source of minerals, vitamins and dietary fibers. It has been considered a health benefits effect due to the high amount of antioxidants and phytonutrients such as phenolics, flavonoids, phytosterols and other medicinal compounds which decrease the risk of cardiovascular, diabetes and cancer. This research was carried out to study the effect of wheat flour (WF) supplemented with different levels of watermelon rinds flour (WRF) on the chemical and organoleptic properties of balady bread. Furthermore, the effect of prepared bread on reducing blood lipids of hyperlipidemic rats. <b>Materials and Methods:</b> Wheat flour (WF) has been supplemented with different levels (5, 10, 15 and 20%) of watermelon rinds flour (WRF). The chemical and organoleptic properties of balady bread and the anti-hyperlipidemic effect of prepared bread on hyperlipidemic rats were evaluated. <b>Results:</b> The results indicated that incorporation of WRF in balady bread wheat flour increased the fibre, ash and minerals content of prepared bread. While carbohydrates content and energy value were decreased by increasing the WRF substitution levels. Organoleptic evaluation tests showed that up to 15% of WF could be replaced with WRF in balady bread and still more acceptable bread compared with control bread samples. In addition, rats fed on a hyperlipidemic diet containing balady bread fortified with WRF showed a significant decrease (p<0.05) in the triglyceride (TG), total cholesterol (TC), High-Density Lipoprotein Cholesterol (HDL-C), Low-Density Lipoprotein Cholesterol (LDL-C) and Very-Low-Density Lipoprotein Cholesterol (V-LDL) level by increasing the amounts of simultaneous supplementation with WRF 5-15% in the formulated balady bread compared to control samples. <b>Conclusion:</b> The research recommended that the 15% replacement of WRF gave good quality properties and lead to reducing body weight and serum lipid profile of hyperlipidemic rats.

Identification of Mediterranean mutation in Egyptian favism patients.

OBJECTIVES: Identify and screen the G6PD Mediterranean mutation in favism patients by applying a Amplification Refractory Mutation System Polymerase Chain Reaction (ARMS-PCR). PATIENTS AND METHODS: A total of 114 unrelated Egyptians patients were included in the present study; their ages ranged between (2-9) years with male to female ratio 4.5:1. G6PD activity was determined qualitatively from red cell hemolysate during attack. The G6PD Mediterranean mutation in patients has been identified by ARMS-PCR. RESULTS: G6PD deficiency was detected in 87.7%, (n=100). The frequency of G6PD Mediterranean mutation was (94.7%), (n=108). The association between G6PD deficiency and Mediterranean mutation was a highly significant. CONCLUSIONS: Glucose-6-phosphate dehydrogenase Mediterranean mutation is one of the most common mutations causing G6PD deficiency among Egyptian children with favism.

Oxidative stress and antioxidant defense in Egyptian favism patients.

BACKGROUND: Favism occurs as the result of intolerance to the ingesting of fava beans or to the inhalation of pollen from the Vicia faba plant. Patients with favism are always Glucose-6-phosphate dehydrogenase (G6PD)-deficient, but not all G6PD-deficient individuals develop hemolysis as a result of fava beans consumption. PATIENTS AND METHODS: Blood samples were collected from children with favism (n = 55) between age (2-12 years) on EDTA tubes divided into 3 groups: group 1 control group (n = 15), group 2 before blood transfusion (during hemolytic action) (n = 20) and group 3 after blood transfusion (treated) (n = 20). RESULTS: It was found that in group 2 GSH level was significantly low; (1.11 ± 0.39, p < 0.001) compared to controls (26.31 ± 5.26, p < 0.001). In group 3 after blood transfusion Level of GSH rose but remained lower than normal level (5.88 ± 2.33, p < 0.001) compared to controls. As for oxidative stress parameters, both levels of H2O2 and MDA were highly significant in group 2; (213.49 ± 57.56, p < 0.001), (98.05 ± 22.34, p < 0.001) compared to controls (3.75 ± 1.164, p < 0.001), (7.38 ± 2.07, p < 0.001), respectively. Moreover, in group 3 after blood transfusion, levels of H2O2 and MDA were decreased but remained high compared to controls (66.55 ± 22.49, p < 0.001), (47.18 ± 9.62, p < 0.001) sequentially. Also, there was a negative correlation between GSH that acts as antioxidant defense enzyme and each one of oxidative stress parameters MDA & H2O2. However, there was a positive correlation between H2O2 and MDA. CONCLUSIONS: From this study, it could be concluded that the favic patients have high oxidative stress (H2O2 and MDA) more than normal individuals and less antioxidant defense (GSH). With the passage of time these individuals, cells would be more vulnerable for H2O2-induced senescence.