In Silico Functional and Structural Analysis of Non-synonymous Single Nucleotide Polymorphisms (nsSNPs) in Human Paired Box 4 Gene.

In human genome, members of Paired box (PAX) transcription factor family are highly sequence-specific DNA-binding proteins. Among PAX gene family members, PAX4 gene has significant role in growth, proliferation, differentiation, and insulin secretion of pancreatic ß-cells. Single nucleotide polymorphisms (SNPs) in PAX4 gene progress in the pathogenesis of various human diseases. Hence, the molecular mechanism of how these SNPs in PAX4 gene significantly progress diseases pathogenesis needs to be elucidated. For the reason, a series of bioinformatic analyzes were done to identify the SNPs of PAX4 gene that contribute in diseases pathogenesis. From the analyzes, 4145 SNPs (rsIDs) in PAX4 gene were obtained, where, 362 missense (8.73%), 169 synonymous (4.08%), and 2323 intron variants (56.04%). The rest SNPs were unspecified. Among the 362 missense variants, 118 nsSNPs were found as deleterious in SIFT analysis. Among those, 25 nsSNPs were most probably damaging and 23 were deleterious as observed in PolyPhen-2 and PROVEAN analyzes, respectively. Following all analyzes, 14 nsSNPs (rs149708455, rs115887120, rs147279315, rs35155575, rs370095957, rs373939873, rs145468905, rs121917718, rs2233580, rs3824004, rs372751660, rs369459316, rs375472849, rs372497946) were common and observed as deleterious, probably damaging, affective and diseases associated. Following structural analyzes, 11 nsSNPs guided proteins were found as most unstable and highly conserved. Among these, R20W, R39Q, R45Q, R60H, G65D, and A223D mutated proteins were highly harmful. Hence, the results from above-mentioned integrated comprehensive bioinformatic analyzes guide how different nsSNPs in PAX4 gene alter structural and functional characteristics of the protein that might progress diseases pathogenesis in human including type 2 diabetes.

Exploring the impact of soil and water salinity on dietary behavior and health risk of coastal communities in Bangladesh.

The purpose of this study was to evaluate the impact of soil and water salinity on dietary behavior and health risk in the coastal people of Bangladesh. This study was conducted among 240 respondents in rural coastal sub-districts in Khulna and Patuakhali of Bangladesh using a simple random sampling technique. To evaluate the association between health risk and salinity exposure categories, a multinomial logit regression analysis was conducted and statistical significance was declared at p ≤ 0.05. A significantly higher amount of salinity (NaCl) level was found in radish, potato, bean, bitter gourd, rice, shallow tube-well, and pond water from Patuakhali than Khulna. Males and those aged 36-50 years (RRR:1.89, SE:0.58) and 51-65 years (RRR:4.51, SE:1.81) were associated with hypertension compared with the females (RRR:0.57, SE:0.18) and age group 20-35 years. Consumption of shallow tube-well water (RRR:3.12, SE:1.46), salt content rice (RRR:1.36, SE:0.50), salt content vegetables (RRR:1.09, SE:0.09), salt content fish (RRR:2.77, SE:0.47), and intake of table salt (RRR:1.05, SE:0.03) were significantly associated with risk factors of hypertension (p < 0.01). A sustainable policy for salt reduction through dietary interventions along with the promotion of low saline foods and drinking water must be a priority with special emphasis on coastal areas.

Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage.

This study was evaluated the possibility of replacing some chemical additives in meat products by the Caesalpinia sappan L. (CS) extract. Four different types of cooked pork sausages were prepared by mixing nitrite with CS extracts at different concentration like control (without nitrite and extract), T1 (0.007% nitrite), T2 (0.004% nitrite + 0.05% extract) and T3 (0.1% extract). Physicochemical properties, sensory attributes, and antioxidant activity of the control and treatments were investigated. Ash contents and DPPH radical scavenging activity were significantly (P < 0.05) higher when pork sausages were processed with the addition of CS extracts. The rate of lipid oxidation significantly (P < 0.05) decreased in the case of CS extracts addition. By comparing with the control, all nitrite or CS extract resulted in significant (P < 0.05) lower L* values; however, 0.007% nitrite and 0.004% nitrite plus 0.05% CS extract pointed significantly (P < 0.05) higher a* values in all storage times. As well as, arrangement of CS extracts (0.05%) and nitrite (0.004%) in pork sausages displayed high gumminess and cohesiveness values (P < 0.05), stable springiness and chewiness, and significantly (P < 0.05) enhance overall acceptability scores as sensory attributes compared to the control sausage after 30 days of storage. Therefore, the CS extract (0.05%), which can act as a natural antioxidant, exert a positive effect with nitrite (0.004%) on the sensory acceptability and help to preserve the desired color of cooked pork sausages by reducing oxidation rate during cold storage.

Quality attributes of the developed banana flour: Effects of drying methods.

The study aims to investigate the effects of different drying methods on the changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality of the banana flours. Two local banana cultivars, Mehersagar and Sabri, were dried to produce flour using four distinct drying methods: freeze drying (FD), cabinet drying (CD), microwave oven drying (MOD), and forced air oven drying (FOD). The functional properties of the developed banana flours were observed where the findings were as water holding capacity (0.93 ± 0.06-2.74 ± 0.04 g water/g dry sample), oil absorption capacity (0.87 ± 0.06-2.22 ± 0.10 g oil/g dry sample), swelling capacity (4.62 ± 0.02-5.05 ± 0.03 g paste/g dry sample), bulk density (0.54 ± 0.04-0.81 ± 0.02 g/ml), tapped density (0.62 ± 0.04-0.93 ± 0.03 g/ml) and Carr's Index (9.38 ± 0.47-13.58 ± 0.43%). Freeze-dried Mehersagar cultivar's flour showed the leading functional properties with good flowability and cohesiveness. The physicochemical parameters of the flours also revealed significant differences (p < 0.05) in lightness (L*) (50.51 ± 1.49-72.21 ± 1.05), moisture content (3.96 ± 0.09-7.74 ± 0.13%), protein (2.72 ± 0.07-3.93 ± 0.06%), crude fat (0.11 ± 0.01-0.36 ± 0.04%), crude fiber (0.64 ± 0.03-1.22 ± 0.03%), carbohydrate (84.15 ± 0.24-88.26 ± 0.15%) and energy content (354.25 ± 0.57-370.02 ± 0.39 kcal/g). Total flavonoid content (21.44 ± 0.04-34.34 ± 0.03 mgQE/100g) and phenolic content (29.91 ± 0.01-71.46 ± 0.03 mgGAE/100g) was observed, while the highest retention of bioactive compounds was exhibited in Mehersagar cultivar's flour. In terms of appearance, fineness, taste, flavor, color, and overall acceptability, the dried banana flour of both the cultivars obtained from freeze-dried scored overall acceptability 8.04 ± 0.02 and 7.92 ± 0.17, respectively. The scanning electron microscopy analysis of the microstructure of flour granules from each sample revealed a diverse morphological configuration in particle size and shape. According to the findings of this study, the freeze-drying technology is superior to others, and the Mehersagar banana cultivar is more satisfactory in terms of quality characteristics. Moreover, the quality parameters of banana flour may facilitate the formulation of different flour-based gluten-free baked products and food supplements.

Protocol for a randomized clinical trial comparing the efficacy of Structured Diet (SD) and Regular Therapy (RT) for adolescents with malnutrition having Autism Spectrum Disorder (ASD).

BACKGROUND: Autism spectrum disorders (ASD) have a lifelong impact on behavior, communication, cognitive function, education, physical functioning, and personal, or social life. Separate studies suggest, Therapeutic and dietary interventions are effective to some extent in managing these issues. No study integrated the nutrition and therapeutic approaches and examined the outcome on disease severity, overall health, and behavioral status in ASD. The proposed study is designed to evaluate the combined effect of regular therapy (RT) and structured diet (SD) compared to the usual diet (UD) for Adolescents with ASD. METHODS: The proposed study will be a randomized clinical trial (RCT) with the assessor, therapist, and participants blinded to group allocation. Seventy ASD children with malnutrition will be enrolled in two different facilities of the Centre for the Rehabilitation of the Paralysed (CRP) between January 2023 and June 2023. Participants will be enrolled through a hospital-based randomization process from a population-based screening dataset, and with a concealed group allocation to either RT+ SD or RT+ UD group with a 1:1 ratio. The outcome measures are the Childhood Autism Rating Scale as per DSM-5 to determine the severity of ASD, Mid-upper arm circumference (MUAC), and BMI for nutritional status, and Gilliam Autism Rating Scale (GARS-2) to assess the behavioral status. Post-test will be performed after 12 weeks of intervention, and Follow-up will be taken after 6 months of post-test. PERSPECTIVES: The result of the study will contribute to the provision of a comprehensive approach to malnourished Adolescents with ASD, and manage the issues related to the severity of ASD, stereotypical behavior, and anticipated health hazards. CLINICAL TRIAL IDENTIFIER: CTRI/2022/11/047653.

Knowledge, attitudes, practices, and its associated factors toward COVID-19 pandemic among Bangladeshi older adults.

BACKGROUND: The newly emerged COVID-19 has an unprecedented impact on all classes of people, particularly the elderly. The knowledge, attitudes, and practices (KAP) of older adults toward COVID-19 are currently unknown. This study aimed to investigate the KAP and its associated factors toward COVID-19 among older adults in Bangladesh. METHODS: A cross-sectional survey was conducted from April to May 2021 among Bangladeshi older adults. Face-to-face interviews were used to collect data from five selected divisions in Bangladesh using simple random sampling. The questionnaire consisted of socio-demographic characteristics, disease conditions, and KAP toward COVID-19. Descriptive statistics, t-tests, one-way analysis of variance (ANOVA), and logistic regression analyses were performed. RESULTS: Out of 900 respondents, the majority of older adults (82.9%) indicated that COVID-19 is a viral disease and the major clinical symptom of COVID-19 (86.5%). Only 22.1% of participants always washed their hands with soap or hand sanitizer, and 27.6% wore a mask to protect against the virus when going outside the home. Overall, 55.2% had adequate knowledge, 50.2% had positive attitudes toward COVID-19 and only 22.7% had good practices. Out of 30 scores, mean score values were 20.8±6.7 in the knowledge section, 21.2±4.3 in the attitude section, and 11.3±6.7 in the practice section out of 30. In binary logistic regression analysis, factors associated with poor knowledge, and practices were being male, aged >70 years, having a primary education, less income <5000BDT, and multimorbidity (p < 0.05). Participants having poor knowledge of COVID-19 had higher likelihood of negative attitudes (OR: 6.79, 95% CI = 4.87-9.47, p < 0.001) and poor practices (OR: 9.15, 95% CI = 6.94-13.16, p < 0.001). CONCLUSION: The findings highlight the need for immediate implementation of health education programs and adequate intervention programs for COVID-19 which integrates consideration of associated factors to improve the level of older adults' knowledge, attitudes, and practices.

In silico functional and pathway analysis of risk genes and SNPs for type 2 diabetes in Asian population.

Type 2 diabetes (T2D) has earned widespread recognition as a primary cause of death, disability, and increasing healthcare costs. There is compelling evidence that hereditary factors contribute to the development of T2D. Clinical trials in T2D have mostly focused on genes and single nucleotide polymorphisms (SNPs) in protein-coding areas. Recently, it was revealed that SNPs located in noncoding areas also play a significant impact on disease vulnerability. It is required for cell type-specific gene expression. However, the precise mechanism by which T2D risk genes and SNPs work remains unknown. We integrated risk genes and SNPs from genome-wide association studies (GWASs) and performed comprehensive bioinformatics analyses to further investigate the functional significance of these genes and SNPs. We identified four intriguing transcription factors (TFs) associated with T2D. The analysis revealed that the SNPs are engaged in chromatin interaction regulation and/or may have an effect on TF binding affinity. The Gene Ontology (GO) study revealed high enrichment in a number of well-characterized signaling pathways and regulatory processes, including the STAT3 and JAK signaling pathways, which are both involved in T2D metabolism. Additionally, a detailed KEGG pathway analysis identified two major T2D genes and their prospective therapeutic targets. Our findings underscored the potential functional significance of T2D risk genes and SNPs, which may provide unique insights into the disease's pathophysiology.

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs.

The effects of convection-oven precooking, frozen storage (-18 °C/ two months) and four different reheating methods-namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.

Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.

The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical-CO2 (SC-CO2) and hexane. Six different frankfurters i.e. control (20% beef fat), T1 (30% fat replacement with non-defatted bovine heart), T2 and T3 (20% and 30%, respectively, fat replacement with SC-CO2-treated DBH), T4 and T5 (20% and 30%, respectively, fat replacement with hexane-treated DBH), were formulated. Physicochemical properties, sensory traits and storage stability of the control and RFFs were investigated. T3 had highest native proteins (18.50 g/100 g) resulting in increased viscosity, emulsion stability, hardness and redness (a⁎) with lowest energy value and cooking loss. T2 showed better sensory attributes than the control and other RFFs. Incorporation of SC-CO2-treated DBH in frankfurter by replacing fat led to higher oxidative stability and lower microbial content during storage than the control, T1, T4 and T5.