Journal of Applied Biotechnology & Bioengineering最新文献

{"title":"Stability of microencapsulated spray drying carotenoids depending on the composition of the encapsulating matrix","authors":"Hernandez-Chamorro Tatiana","doi":"10.15406/jabb.2020.07.0217","DOIUrl":"https://doi.org/10.15406/jabb.2020.07.0217","url":null,"abstract":"Carotenoids are bioactive compounds that can be found in different food matrices. However, these compounds are easily degradable at high temperatures, light and oxygen. Therefore, it is necessary to search for an alternative that avoids such deterioration. Objective: The present study aimed at evaluating the storage stability of microencapsulated palm (Elaeis guineensis) and urucum (Bixa orellana) oil carotenoids by spray drying, depending on the composition of the encapsulation matrix. Methodology: a comparison was made between two types of formulations, a layer composed of isolated soy protein and a double layer composed of isolated soy protein and pectin. The procedure was split into three stages: 1) formulation of stable emulsions; 2) spray drying and 3) characterization of the microcapsules by evaluation of parameters such as encapsulation efficiency, color, humidity and stability of carotenoids over a period of 45 days. Conclusion: the addition of pectin as a double-layer encapsulation material is favorable for all the evaluated parameters except humidity, for which it was not possible to analyze its response during drying","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"201 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77984691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corona virus (CoVid19) genome: genomic and biochemical analysis revealed its possible synthetic origin","authors":"T. Mohanta","doi":"10.15406/JABB.2020.07.00235","DOIUrl":"https://doi.org/10.15406/JABB.2020.07.00235","url":null,"abstract":"The Severe acute respiratory syndrome (SARS) corona virus 2 SARS-CoV-2 mediated epidemic is a global pandemic. It has evolved as a curse to the human civilization and at the present situation, where most of the cities in the world are on lockdown. The first genome sequence data of SARS-CoV-2 (CoVid19) and their reports that followed concluded that it was a member of the genus Betacoronavirus and has a bat reservoir. To understand its origin and evolution, we conducted a deep comparative study by comparing the genomes of bat SARS CoV and other SARS CoVs (including human SARS CoV of German isolate). Results revealed that CoVid19 genomes from isolates of China, India, Italy, Nepal, and the United States of America has sequence similarity of 79-80% only with the bat SARS CoV and it has sequence similarity of approximately 60% with the human SARS CoV of German isolate. Whereas, the sequence similarity within the CoVid19 genomes of these countries was 99-100%. If the SARS CoV infection happened to human through the SARS CoV of bat origin, it should have sequence similarity of more than 99% which was absent in this case. Phylogenetic analysis revealed, bat SARS CoV did not fall with the group of SARS CoV of China, India, Italy, Nepal, and USA isolates. The genome analysis revealed the presence of multiple microsatellite repeats sequences. Proteome analysis revealed, the melting temperature (Tm) of surface glycoprotein was less than 55oC, suggesting the steam treatment can be an ideal preventative measure to destabilize the CoVid19, and thus it’s spreading","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"26 6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85541774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Virtual simulations in the teaching-learning process of physiotherapy: innovative proposal","authors":"Patricia da Silva Klahr, Danielle Rachel dos Santos Carvalho, L. H. T. da Rosa, Cecília Dias Flores, R. D. Méa Plentz","doi":"10.15406/jabb.2020.07.00216","DOIUrl":"https://doi.org/10.15406/jabb.2020.07.00216","url":null,"abstract":"Introduction: The learning process has changed its methodology as well as its tools, due to the students’ profile transformation and the advance of technology. The way the students are taught and assessed is still a challenge to the professor. In this context, Influence Diagram (ID) are appropriate to simulate many aspects of the clinical thinking. Objective: Thus, the main objective of this study is to propose a computerized simulator, structured in ID, a probabilistic network that will be built to develop and evaluate the knowledge of physiotherapeutic assessment. Method: This is a methodological study. Results: Structured simulators in ID make the abilities and knowledge training safer, in controlled environment and allows to the student a constant assess. Therefore, we proposed the building of a simulator, aiming to train the abilities and competences, in a pleasant and stimulating way to the student. Final considerations: We hope that this supporting tool to the learning methodology in the physiotherapeutic assessment could be integrated to the curricular unity to train the students, to enlarge their knowledge as well as their capacity to make decisions, and also to develop and boost the students’ competences and abilities, minimizing the problems in physiotherapeutic assessment","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"2009 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82534226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Etiopathogenesis of medication abuse headache (MOH): abuse of analgesics","authors":"M. L. López Martínez, Javier Pareja Román, M. D. Hernández, Ceferino Maestú Unturbe, María del Carmen Ramírez-Castillejo","doi":"10.15406/jabb.2019.06.00206","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00206","url":null,"abstract":"","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"149 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76331206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The design, fabrication, and performance evaluation of a locust bean boiler","authors":"M. Yisa, Mohammed Mamman Jiya","doi":"10.15406/jabb.2019.06.00204","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00204","url":null,"abstract":"African locust bean is a leguminous plant that is rich in nutrients and is used as food condiment. The traditional method of processing this food condiment is mostly unhygienic; consume a lot of fire wood, human energy and time. Using traditional methods for boiling 33.7Kg of locust bean would take about 12 hours. This study attempts to mechanize the existing traditional methods of boiling locust bean by designing, constructing, and evaluating electrically powered locust bean boiler. The boiler consists of three composite drums, each with a cylindrical upper part and conical lower part. The boiling chamber is made of 304 austenitic stainless steel which contains the heating elements. Fibre glass is lodged between the steel materials as an insulator. As power is supplied to the boiler, the elements convert the electrical energy to heat energy attaining the temperature of 200.7°C in 5 minutes. The machine has the capacity of boiling 33.7Kg of locust bean in 1 hour at 90°C. The cost of producing a unit is ₦20,207.5.","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"121 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89097691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of genetic diversity in rapeseed and mustard germplasm by using cluster analysis","authors":"I. Raza, M. Masood, S. Abid, Saima Rani, Naheed Zahra, H. Abbas","doi":"10.15406/jabb.2019.06.00199","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00199","url":null,"abstract":"The present study focuses on examining the genetic diversity in 104 accessions of rapeseed and mustard germplasm gathered from different regions of Pakistan. Correlation studies revealed positive correlation of yield component with morphological characters at 5% and 1% level of significance Cluster analysis divided the accessions into five major clusters I, II, III, IV and V. These diverse the germplasm are appropriate for planning of hybridization of programs.","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85868017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing","authors":"Pollorena Gregorio Lopez, Ariana Sainz Melissa Hernandez, Grace Erandy Baez Hernandez, Monica Gamez Luque","doi":"10.15406/jabb.2019.06.00201","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00201","url":null,"abstract":"The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"2016 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87800130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical composition of different formulations of bean (Phaseolus vulgaris L.) sarazo consumed in Sinaloa","authors":"Alma Lorena Urias Sauceda, Nora Estela Ponce Fernandez, Pollorena Gregorio Lopez, Cindy Rosas Domínguez","doi":"10.15406/jabb.2019.06.00197","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00197","url":null,"abstract":"The consumption of dry common beans in Mexico has been modified by eating habits. The green bean seed or sarazo, is harvested When the seeds Have Reached Their maximum size but the seeds are not ripe, contributing to ancestral recipes That still prevail in Sinaloa. The objective was to evaluate the chemical composition of sarazo bean consumed in Sinaloa Formulations, as a value-added food alternative. Sarazo bean seeds (Azufrado Higuera) was used. The treatments were sarazo fresh beans (FC), cooked beans (FCO), cooked beans with vegetables at 4.6% (F1) and beans with 47% of vegetables and meat products (F2). The chemical composition was evaluated in triplicate with the standardized methods of the AOAC (2000). The experimental design was completely random, the analysis included a one-way ANOVA and Differences Between average values ​​were evaluated With the Tukey (p≤0.05) test. The results Showed That, in fat content, F2 Showed Differences (p≤0.05) With respect to FC, FCO and F1, Caused by the Addition of fat include meat products in ITS That composition. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80717324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The method of determining the number of excited efferent cardiac fibers in the vagus nerve of a cat","authors":"Minenko Ia, Pokrovsky Vm, Tarasov Dg, Nechepurenko Aa, Pokhot'ko Ag, Korotkov Kg, Ardelian An, Pokrovskaya Nv, Abushkevich Vg, Galenko-Yarochevsky Pa","doi":"10.15406/jabb.2019.06.00196","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00196","url":null,"abstract":"Objective: Developing method of determination the number of excited efferent cardiac fibers in the cervical region of the vagus nerve of a cat by estimating the area of the glow in the high-frequency electromagnetic field inside the nerve. Materials and methods: The observations were carried out on cats in conditions of superficial (27 cats) or deep anesthesia (13 cats out of 27) and irritation of the vagus nerve with electrical impulses (14 cats out of 27). The right vagus nerve on cat’s neck was allocated and cut at the level of the lower edge of thyroid cartilage. The central end was inserted into a glass tube. Before the cut end in the transverse plane, a scanner from the unit, which creates a high-frequency electromagnetic field was installed. The glow from the scanner were recorded by a video camera through the microscope. At the same time, the ECG was recorded. Based on the ECG signal, for the processing we took the centers of glow related to the heart rhythm. The results were processed in the \"STATISTIKA 6.0\" program. Results: In superficial anesthesia, the number of excitable efferent fibers was 350 or 70.0% of the available ones. In case of deep anesthesia, 193 or 38.6% accordingly. In case of nerve stimulation above the transection site all available efferent fibers have been excitable. Conclusions: Results of this work suggest a way to identify and determine the number of excitable efferent cardiac fibers in the vagus nerve and their localization on the cross section of the central end of the nerve from the area of luminescence in high-frequency electric field.","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87944966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"What is sodium glutamate and what effects it has on health","authors":"Monica Butnariu , I. Sarac","doi":"10.15406/jabb.2019.06.00195","DOIUrl":"https://doi.org/10.15406/jabb.2019.06.00195","url":null,"abstract":"Sodium glutamate or monosodium glutamate is a substance found naturally in certain foods, but it is a compound used in the food industry to enhance the flavor. The compound is a non-essential amino acid, which is contained in tomatoes, milk, mushrooms, fish or cheese. In the food industry, sodium glutamate is also known as MSG or E621. Its role is to enhance the flavor of the dishes, as it has the chemical ability to enhance the flavor. In fact, MSG itself has no taste, but it is activated when it is combined with spices or flavored foods.","PeriodicalId":15033,"journal":{"name":"Journal of Applied Biotechnology & Bioengineering","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83192811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}