Bariatric Surgery as Treatment Strategy of Obesity in Saudi People: Effects of Gut Microbiota.

Obesity prevalence is rising globally, as are the number of chronic disorders connected with obesity, such as diabetes, non-alcoholic fatty liver disease, dyslipidemia, and hypertension. Bariatric surgery is also becoming more common, and it remains the most effective and long-term treatment for obesity. This study will assess the influence of Laparoscopic Sleeve Gastrectomy (LSG) on gut microbiota in people with obesity before and after surgery. The findings shed new light on the changes in gut microbiota in Saudi people with obesity following LSG. In conclusion, LSG may improve the metabolic profile, resulting in decreased fat mass and increased lean mass, as well as improving the microbial composition balance in the gastrointestinal tract, but this is still not equivalent to normal weight microbiology. A range of factors, including patient characteristics, geographic dispersion, type of operation, technique, and nutritional and caloric restriction, could explain differences in abundance between studies. This information could point to a novel and, most likely, tailored strategy in obesity therapy, which could eventually be incorporated into health evaluations and monitoring in preventive health care or clinical medicine.

Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life.

Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.

Heat resistance and presence of genes encoding staphylococcal enterotoxins evaluated by multiplex-PCR of Staphylococcus aureus isolated from pasteurized camel milk.

Milk pasteurization eliminates vegetative pathogenic microorganisms and reduces microorganisms associated with spoilage. Camel milk is a well-accepted, traditionally consumed food in Arab countries. The present study aimed to investigate the microflora of pasteurized camel milk sold in Riyadh City, Saudi Arabia. The heat resistance of the microflora was tested in culture medium and lab-sterilized milk, and its composition was verified by multiplex polymerase chain reaction (PCR) using specific primers. Further verification was performed by using separate specific primers. The identified strain survived heat treatment at 65, 72, 80, 85, and 90°C for 30, 15, 10, 5, and 2 min, respectively. An unanticipated result was obtained when an enterotoxin producing strain of Staphylococcus aureus showed abnormal resistance to heat treatment. The enterotoxin gene within the PCR fragment was identified as enterotoxin C by DNA sequencing. During Basic Local Alignment Search Tool (BLAST) analysis, the isolated enterotoxin C genes showed >99% similarity to published database sequences of the Staphylococcus aureus strain SAI48 staphylococcal enterotoxin C variant v4 (sec) gene. The decimal reduction value (D-value) at 90°C (D90) was determined after 10 s. This is the first time to report this abnormally heat resistant and enterotoxin-producing strain of Staphylococcus aureus. The use of ultra-high temperatures (UHTs) is preferable for reducing or killing bacteria in camel milk, especially if this problem is encountered in many camel milk factories.

Microbial Safety and Quality and Protein Integrity of Shrimp Sold in Shops in Riyadh, Saudi Arabia.

The microbial safety and quality were assessed of shrimp from fish shops located in five separate zones in Riyadh City, Saudi Arabia. Protein hydrolysis of the shrimp was determined as a function of microbial growth by using an isoelectric focusing technique. A resuscitation culture step also was assessed and compared with direct plating on selective media for detection of the coliform group and fecal enterococci. The results of this study indicated high (6.23 to 7.23), moderate (4.10 to 5.94), and low (3.49 to 3.94 log CFU/g) ranges of psychrotrophic counts in 23.3, 60, and 16.7% of the samples, respectively. Statistical analysis showed significant (P < 0.05) differences in the psychrotrophic counts among the zones tested, with the highest counts being in the western and central zones, and the lowest counts in the northern zone. Similar results were obtained with coliform, fecal enterococci, and staphylococci counts. Use of the resuscitation step resulted in significantly (P < 0.05) higher recovery of coliforms and fecal enterococci. Band intensities of the sarcoplasmic proteins, as shown in the gel electrophoresis, were faint in samples with higher counts and comparatively intense in the ones with lower counts, indicating a clear relationship between product degradation and microbial load.