Effect of sodium chloride concentration on the functional properties of selectec Legume flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2 M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods.Keywords: functional properties, Legumes, Protein solubilityAfrican Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Sudanese Medical Students and Scientific Research

Background: Most of developing countries face problems in assessment of their public health practices. Gain of this knowledge is orchestrated by  research. Medical students can play an essential role in improving public database.Objective: to explore knowledge, attitude and skills of medical students in the Faculty of Medicine and Health Sciences (FMHS), Omdurman Islamic University (OIU) towards research.Materials and Methods: This is a descriptive, analytical, cross-sectional, institution-based study. A total of 442 students, equally from each batch participated in the study. Equal numbers of male andfemale were considered to eliminate gender and seniority bias. Structured pretested questionnaire was used for data collection. Data collected were fed to Statistical Package for Social Sciences(SPSS) version 15. Means, standard deviation and correlations were done where appropriate. Statistical  significance was taken at P =0.05.Results: The mean knowledge score was 37% and attitude was positive in 77.1% of the students. Only 18.3% had attended research methodology workshop. The rate of internet navigation is directly proportional to the social class. Only 14.7% knew the engines used for finding medical literature.Conclusion: The low knowledge score is due to lack of application of research in the academic curriculum; however, the students have a fairly positive attitude. The knowledge is expected to improve with the intended policy to include practical research in the curriculum.Key Words: Public health, academic curriculum, Suda

The effect of forearm posture on wrist flexion in computer workers with chronic upper extremity musculoskeletal disorders

<p>Abstract</p> <p>Background</p> <p>Occupational computer use has been associated with upper extremity musculoskeletal disorders (UEMSDs), but the etiology and pathophysiology of some of these disorders are poorly understood. Various theories attribute the symptoms to biomechanical and/or psychosocial stressors. The results of several clinical studies suggest that elevated antagonist muscle tension may be a biomechanical stress factor. Affected computer users often exhibit limited wrist range of motion, particularly wrist flexion, which has been attributed to increased extensor muscle tension, rather than to pain symptoms. Recreational or domestic activities requiring extremes of wrist flexion may produce injurious stress on the wrist joint and muscles, the symptoms of which are then exacerbated by computer use. As these activities may involve a variety of forearm postures, we examined whether changes in forearm posture have an effect on pain reports during wrist flexion, or whether pain would have a limiting effect on flexion angle.</p> <p>Methods</p> <p>We measured maximum active wrist flexion using a goniometer with the forearm supported in the prone, neutral, and supine postures. Data was obtained from 5 subjects with UEMSDs attributed to computer use and from 13 control subjects.</p> <p>Results</p> <p>The UEMSD group exhibited significantly restricted wrist flexion compared to the control group in both wrists at all forearm postures with the exception of the non-dominant wrist with the forearm prone. In both groups, maximum active wrist flexion decreased at the supine forearm posture compared to the prone posture. No UEMSD subjects reported an increase in pain symptoms during testing.</p> <p>Conclusion</p> <p>The UEMSD group exhibited reduced wrist flexion compared to controls that did not appear to be pain related. A supine forearm posture reduced wrist flexion in both groups, but the reduction was approximately 100% greater in the UEMSD group. The effect of a supine forearm posture on wrist flexion is consistent with known biomechanical changes in the distal extensor carpi ulnaris tendon that occur with forearm supination. We infer from these results that wrist extensor muscle passive tension may be elevated in UEMSD subjects compared to controls, particularly in the extensor carpi ulnaris muscle. Measuring wrist flexion at the supine forearm posture may highlight flexion restrictions that are not otherwise apparent.</p

Ascorbate Biosynthesis during Early Fruit Development Is the Main Reason for Its Accumulation in Kiwi

Background: Ascorbic acid (AsA) is a unique antioxidant as well as an enzyme cofactor. Although it has multiple roles in plants, it is unclear how its accumulation is controlled at the expression level, especially in sink tissues. Kiwifruit (Actinidia) is well-known for its high ascorbate content. Our objective was to determine whether AsA accumulates in the fruits primarily through biosynthesis or because it is imported from the foliage. Methodology/Principal Findings: We systematically investigated AsA levels, biosynthetic capacity, and mRNA expression of genes involved in AsA biosynthesis in kiwi (A. deliciosa cv. Qinmei). Recycling and AsA localization were also monitored during fruit development and among different tissue types. Over time, the amount of AsA, with its capacity for higher biosynthesis and lower recycling, peaked at 30 days after anthesis (DAA), and then decreased markedly up to 60 DAA before declining more slowly. Expression of key genes showed similar patterns of change, except for L-galactono-1,4-lactone dehydrogenase and L-galactose-1-phosphate phosphatase (GPP). However, GPP had good correlation with the rate of AsA accumulation. The expression of these genes could be detected in phloem of stem as well as petiole of leaf and fruit. Additionally, fruit petioles had greater ascorbate amounts, although that was the site of lowest expression by most genes. Fruit microtubule tissues also had higher AsA. However, exogenous applications of AsA to those petioles did not lead to its transport into fruits, and distribution of ascorbate was cell-specific in the fruits, with more accumulation occurring in large

Enhancement of stress tolerance in transgenic tobacco plants constitutively expressing AtIpk2β, an inositol polyphosphate 6-/3-kinase from Arabidopsis thaliana

Inositol phosphates (IPs) and their turnover products have been implicated to play important roles in stress signaling in eukaryotic cells. In higher plants genes encoding inositol polyphosphate kinases have been identified previously, but their physiological functions have not been fully resolved. Here we expressed Arabidopsis inositol polyphosphate 6-/3-kinase (AtIpk2β) in two heterologous systems, i.e. the yeast Saccharomycescerevisiae and in tobacco (Nicotiana tabacum), and tested the effect on abiotic stress tolerance. Expression of AtIpk2β rescued the salt-, osmotic- and temperature-sensitive growth defects of a yeast mutant strain (arg82Δ) that lacks inositol polyphosphate multikinase activity encoded by the ARG82/IPK2 gene. Transgenic tobacco plants constitutively expressing AtIpk2β under the control of the Cauliflower Mosaic Virus 35S promoter were generated and found to exhibit improved tolerance to diverse abiotic stresses when compared to wild type plants. Expression patterns of various stress responsive genes were enhanced, and the activities of anti-oxidative enzymes were elevated in transgenic plants, suggesting a possible involvement of AtIpk2β in plant stress responses

Ethyl cellulose, cellulose acetate and carboxymethyl cellulose microstructures prepared using electrohydrodynamics and green solvents

Cellulose derivatives are an attractive sustainable material used frequently in biomaterials, however their solubility in safe, green solvents is not widely exploited. In this work three cellulose derivatives; ethyl cellulose, cellulose acetate and carboxymethyl cellulose were subjected to electrohydrodynamic processing. All were processed with safe, environmentally friendly solvents; ethanol, acetone and water. Ethyl cellulose was electrospun and an interesting transitional region was identified. The morphological changes from particles with tails to thick fibres were charted from 17 to 25 wt% solutions. The concentration and solvent composition of cellulose acetate (CA) solutions were then changed; increasing the concentration also increased fibre size. At 10 wt% CA, with acetone only, fibres with heavy beading were produced. In an attempt to incorporate water in the binary solvent system to reduce the acetone content, 80:20 acetone/water solvent system was used. It was noted that for the same concentration of CA (10 wt%), the beading was reduced. Finally, carboxymethyl cellulose was electrospun with poly(ethylene oxide), with the molecular weight and polymer compositions changed and the morphology observed

Effect Of Sodium Chloride Concentration On The Functional Properties Of Selected Legume Flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2 M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods