Wyniki wyszukiwania

1

Isolation, purification and characterisation of transglutaminase from rosemary (Rosemarinus officinalis L.) leaves

100%

El-Hofi M., Ismail A., Nour M., Ibrahim O.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2014

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tom 13

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nr 3

Background. Rosemary (Rosmarinus officinalis L.) is a spice and medicinal herb widely used around the world of the natural antioxidants, and it has been widely accepted as one of the spices with the highest antioxidant activity. Transglutaminase (EC 2.3.2.13; TGase) is an enzyme capable of catalysing acyl transfer reactions by introducing covalent cross-links between proteins, as well as peptides and various primary amines. TGase activity in plants was first observed in pea seedlings, and subsequently found in organs of both lower and higher plants. Recently, TGase has captured researchers’ interest due to its attractive potential application in food industries. Therefore, the objectives of this study are isolation and purification of TGase from new plant source rosemary (Rosmarinus officinalis L.) leaves at the laboratory scale. Moreover, investigation of the biochemical properties of the purified TGase to provide a suitable TGase enzyme for food industry applications are in focus. Material and methods. Rosemary {Rosmarinus officinalis L.) leaves was used as a new plant source to TGase. The biochemical characteristics of the crude and purified enzyme were determined. Results. Rosemary {Rosmarinus officinalis L.) TGase was purified to homogeneity by successive three purification steps including ammonium sulfate precipitatation, ion exchange chromatography on DEAE-Sephad- ex A-50 column and Size exclusion column chromatography on Sephadex G-100 column. Under experimental conditions, 20-30% of ammonium sulfate saturation in the enzyme solution had a high yield of enzyme activity could be obtained. The purified enzyme from the Sephadex G-100 column had 21.35% yield with increased about 7.31 in purification fold. Rosemary TGase exhibited optimum activity at pH 7.0 and 55°C for the catalytic reaction of hydroxylamine and Z-Gln-Gly. The purified TGase almost maintained fuli activity after incubation for 15 min up to 60°C and it was completely inactivated at 85°C. The rosemary TGase was stimulated at 2-6 mM CaCl2 concentrations while it lost about 5-20% from its activity by increasing CaCl2 concentration. Sodium chloride (2-14%) shows no noticeable inhibition of the purified TGase activity. Mg+2, Ba+2 were acivited by the purified TGase while it was strongly inhibited by Fe+2, moderately by Cu+2 and Mn+2. Conclusion. This paper reports on the purification and characterisation of TGase from newly isolated plant, rosemary {Rosmarinus officinalis L.) leaves. Finding results of the TGase properties make this enzyme a good candidate for application in the food industry. However, additional work is required to increase activity yield during extraction and purification for commercial scale of TGase from this plant.

2

Histological studies of gentamicin nephrotoxicity

100%

Amin A. M., Azim A., Ismail A.

Folia Morphologica

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1983

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tom 42

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nr 2

3

Morphological alterations induced by adriamycin

100%

Azim A., Ismail A., Ramadan A. A., Amin A. M.

Folia Morphologica

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1983

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tom 42

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nr 4

4

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

100%

El-Hofi M., El-Tanboly E.-S., Ismail A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

331-342

Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.

5

Utilization of salt whey from Egyptian Ras (Cephalotyre) cheese in microbial milk clotting enzymes production

88%

El-Tanboly E.-S., El-Hofi M., Youssef Y. B., El-Desoki W., Ismail A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2013

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tom 12

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nr 1

Background. Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial rennet appears to be more promising because its production is cheaper, biochemical diversity is greater, and genetic modification is easier. Most cheese manufacturing facilities in Egypt perform land spreading of salt whey. However, this practice increases the chloride levels of soil, and elevates the risk of crop damage. One possible application for salt whey is to use it as a whole medium for growth and production of milk clotting enzyme from fungi. Material and methods. Mucorpusillus QM 436 was identified to produce the highest milk-clotting activity during screening of 19 fungal strains. Salted whey results from Ras (Cephalotyre) cheese manufacture as a whole medium for growth of Mucor pusillus QM 436 and production of the enzyme. Results. The milk-clotting enzyme from Mucor pusillus QM 436 was purified to 7.14-fold with 54.4% recovery by precipitation in ammonium sulfate, ethanol and ffactionated by gel filtration on Sephadex G-100. The enzyme was active in the pH rangę 5.5-7.5 and was inactivated completely by heating 5 min at 70°C and 30 min at 65°C. The highest level of enzyme activity was obtained at 60°C, pH 5.5. A positive and proportional relationship occurred in the presence of CaCl2 in milk, with inhibition which occurred in the presence ofNaCl. Conclusions. The high level of milk-clotting activity coupled with a low level of thermal stability suggested that the milk-clotting enzyme from Mucor pusillus QM 436 should be considered as a potential substitute for calf rennet.

6

Seasonal variation of aflatoxin B1 content in dairy feed

64%

Ismail A., Riaz M., Akhtar S., Yoo S. H., Park S., Abid M., Aziz M., Ahmad Z.

Journal of Animal and Feed Sciences

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2017

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tom 26

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nr 1

Aflatoxin B1 (AFB1 ) is a fungal metabolite and highly carcinogenic compound of category 1 according to the International Agency for Research on Cancer. In the liver AFB1 from contaminated feed is bioconverted into aflatoxin M1 and can be easily diffused to the animal milk. Provision of healthy milk for humans, particularly infants and adults, therefore, entails monitoring of AFB1 level in the feed for dairy animals. In the present study, AFB1 level was monitored in three different types of animal feed comprising commercially available animal feed, fresh fodder and leftover bread fed to dairy animals between October 2014 and September 2015. AFB1 was found in all collected feed samples at the amounts: 30.5%, 2.8% and 88.9% in commercial feed, fresh fodder and leftover bread samples, respectively. All these levels were over the EU permissible limits (5 μg · kg−1). Mean maximum levels of AFB1 were observed in all samples collected in the winter season, whereas the mean minimum levels – in the summer months. The results of the present study indicated that the leftover bread samples and commercial feed contain high levels of AFB1 , and so strict measures should be adopted to prevent dairy animal feed and at the same time the animal milk from aflatoxin contamination.

7

Comparative study of toxicological impinge of glyphosate and atrazine (herbicide) on stress biomarkers; Blood biochemical and hematological parameters of the freshwater common carp (Cyprinus carpio)

64%

Khan A., Shah N., Gul A., Us Suhar N., Ismail A., Muhamad, Aziz F., Farooq M., Adnan M., Rizwan M.

Polish Journal of Environmental Studies

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2016

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tom 25

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nr 5

The purpose of the present study was to scrutinize the effect of glyphosate and atrazine (herbicide) on blood biochemical and hematological parameters of common carp, (Cyprinus carpio), including plasma glucose (RBS), cholesterol (CH), serum protein (SP), creatinine phosphates (CPK), lactate dehydrogenase (LDH), WBC, hemoglobin (Hb), platelets (PT), lymphocytes (LP), monocytes (MT), esinophils (EN), and neutrophils (NT), and on behavioral aspects for (24, 48, 72, 96) hours under doses of (0.1, 0.07, 0.05, 0.02) and (0.2, 0.15, 0.1, 0.05)mlL-1 respectively of glyphosate and atrazine. For analysis of biochemical and hematological parameters, the protocol of biochemical analyzer set (Merck Micro Lab 300 biochemistry analyzer) and hematological analyzer (Mindray BC-2300 Hematology Analyzer) was followed in the laboratory. An upturn in RBS, CH, and WBC concentration was observed while SP, LDH, LT, MT, and EP concentrations were decreased against both herbicides. CPK and Hb concentrations were increased against atrazine, while against glyphosate the concentrations were decreased. PT and NT showed momentous upturn in concentrations against glyphosate, while showing a decline against atrazine. Both herbicides affected the blood biochemical and hematological parameters of the selected fish. Behaviorally, changes were observed against both herbicides, including loss of equilibrium, increase in the frequency of opercular movements, fast swimming and jumping, losing balance, becoming exhausted and lethargic, vertical swimming, and bleeding at the base of the eyeballs.

Ograniczanie wyników

Isolation, purification and characterisation of transglutaminase from rosemary (Rosemarinus officinalis L.) leaves

Histological studies of gentamicin nephrotoxicity

Morphological alterations induced by adriamycin

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

Utilization of salt whey from Egyptian Ras (Cephalotyre) cheese in microbial milk clotting enzymes production

Seasonal variation of aflatoxin B1 content in dairy feed

Comparative study of toxicological impinge of glyphosate and atrazine (herbicide) on stress biomarkers; Blood biochemical and hematological parameters of the freshwater common carp (Cyprinus carpio)