Dual Biocontrol Potential of the Entomopathogenic Fungus, Isaria javanica, for Both Aphids and Plant Fungal Pathogens

Dual biocontrol of both insects and plant pathogens has been reported for certain fungal entomopathogens, including Beauveria bassiana and Lecanicillum spp. In this study, we demonstrate, for the first time, the dual biocontrol potential of two fungal isolates identified by morphological and phylogenetic analyses as Isaria javanica. Both these isolates caused mortality in the greater wax moth, and hence can be considered entomopathogens. Spores of the isolates were also pathogenic to nymphs of the green peach aphid (Myzus persicae), with an LC₅₀ value of 10⁷ spores/mL 4 days after inoculation and an LT₅₀ of 4.2 days with a dose of 10⁸ spores/mL. In vitro antifungal assays also demonstrated a strong inhibitory effect on the growth of two fungi that are pathogenic to peppers, Colletotrichum gloeosporioides and Phytophthora capsici. These results indicate that I. javanica isolates could be used as novel biocontrol agents for the simultaneous control of aphids and fungal diseases, such as anthracnose and Phytophthora blight, in an integrated pest management framework for red pepper.

Efeito da pimenta rosa associada a diversas dosagens de antibióticos em frangos de corte / Effect of Brazilian red pepper meal associated with different levels of antibiotics on broilers chickens

Este trabalho objetivou avaliar o efeito da adição de níveis crescentes de antibióticos associado ao farelo de pimenta rosa (FPR) sobre a função hepática e desempenho de frangos de corte. Utilizou-se 528 pintos, machos, da linhagem Cobb de um dia de idade distribuídos num delineamento inteiramente casualizado com seis tratamentos, quatro repetições com 22 aves cada: T1: Controle Negativo (CN): Dieta Basal; T2: Controle Positivo (CP): Dieta Basal com 1,2% FPR; T3: CP+11ppm bacitracina Zn e 17ppm salinomicina; T4: CP+22ppm bacitracina Zn e 34ppm salinomicina; T5: CP+33ppm bacitracina Zn e 51ppm salinomicina; T6: CP + 45ppm bacitracina Zn e 67ppm salinomicina. Por conter taninos, o uso de pimenta rosa na alimentação animal requer avaliação da função hepática, sendo a dosagem das enzimas ALT (alanina aminotransferase), AST (aspartato aminotransferase) e GGT (gama glutamiltransferase) ferramenta auxiliar no diagnóstico de lesões hepáticas. Portanto, aos 21 e 41 dias de idade, 10 animais por tratamento foram escolhidos aleatoriamente e coletadas amostras de sangue. Aos 21 dias de idade, verificou-se efeito significativo (P<0,05) dos tratamentos sobre os valores da AST e ALT, sendo que as aves alimentadas com FPR associado com maiores doses de antibióticos tiveram valores elevados de AST e reduzidos de ALT, comparada aos demais tratamentos. Entretanto, as concentrações séricas das enzimas AST, ALT e GGT nos frangos alimentados com 1,2% de FPR não diferiram (P>0,05) do CN aos 21 e 41 dias de idade. Não houve efeito (P>0,05) dos tratamentos sobre o peso das aves e do peso relativo do fígado aos 43 dias. A adição do farelo de pimenta rosa com ou sem promotor de produção melhorou a conversão alimentar aos 43 dias de idade. Concluiu-se que a adição de 1,2% FPR não comprometeu a função hepática e que a inclusão de doses mais altas de antibióticos, associado ao FPR na dieta, resultou em alteração das enzimas hepáticas.

The aim of this research was to evaluate the effects of the increase levels of antibiotics associated with the Brazilian red pepper meal (BRPM) on liver function and performance of broilers. A total of 528 day-old male chicks, Cobb, distributed in a randomized design of six treatments and four replicates of 22 birds each: T1: Negative Control (NC): basal diet; T2: Positive Control (PC): basal diet with 1,2% BRPM; T3: PC+11ppm zinc bacitracin and 17ppm salinomycin, T4: PC + 22ppm zinc bacitracin and 34ppm salinomycin; T5: PC+33ppm zinc bacitracin and 51ppm salinomycin; T6: PC+45ppm zinc bacitracin and 67ppm salinomycin. BRPM contains tannins thus its use in animal feed needs to evaluate by liver function and animal performance. The dosage of the enzymes ALT (alanine aminotransferase), AST (aspartate aminotransferase) and GGT (gamma glutamyltransferase) is a tool in the diagnosis of liver damage. For this, were randomly collected blood samples from 10 animals per treatment between 21 and 41 days age. At 21 days of age it was observed elevated values of AST and decreased of ALT in broilers fed diet BRPM associated with higher levels of antibiotics compared to the others (P<0.05). However, it was observed that the serum concentrations of AST, ALT and GGT in broiler chickens fed diet with 1.2% of BRPM did not differ from NC at 21 and 41 days (P>0.05). There was no effect (P>0.05) of treatments on broilers weight and relative liver weight at 43 days of age. The supplementation of Brazilian red pepper with or without antibiotics improved feed conversion at 43 days of age. It was concluded that the inclusion of 1.2% BRPM did not affect liver function but the addition of high levels of antibiotics associated with the BRPM resulted in alteration of hepatic enzymes.

Effects of Water Extracts of Red Pepper Seeds Powder on Antioxidative Enzyme Activities and Oxidative Damage in Rats Fed High-Fat and High-Cholesterol Diets

The purpose of the present study was to examine the effects of water extracts from red pepper seeds powder on antioxidative enzyme activities and oxidative damage in groups of rrats fed high-fat and high-cholesterol diets group (HFC). The Rrats were divided into the following five experimental groups which are : composed ofa normal diet group, a high fat.high cholesterol diet group, and a high fat.high cholesterol diet group supplemented with different amounts contents (1%, 2% and 4%) of red pepper seeds powder water extracts supplemented groups (HFCW1, HFCW2 and HFCW4, respectively). Body weight gains and food intake were lower ofin the red pepper seed water extracts groups were lower than those inof the HFC group. Hepartic xanthine oxidase (XOD) activity was decreased in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic glutathione peroxidase (GSH-px) activitiyactivity was increased in the HFCW4 group compared to the HFC group. Hepatic superoxide radicals within the mitochondria and microsomes of cells were significantly reduced in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic hydrogen peroxide in the cytosol was significantly reduced in the HFCW3 and HFCW4 groups compared to the HFC group. Hepatic carbonyl values in the microsomes and mitochondria were significantly reduced in the HFCW4 group compared to the HFC group. Hepartic thiobarbituric acid reaction substance (TBARS) activity was decreased in the HFCW2 group compared to the HFC group. These results suggest that water extracts of red pepper seeds powder may reduce oxidative damage by activation of antioxidative defense systems in rats fed high fat.high cholesterol diets.

Effect of ethanol extracts from red pepper seeds on antioxidative defense system and oxidative stress in rats fed high-fat, high-cholesterol diet

The purpose of the present study was to investigate the effect of ethanol extracts from red pepper seeds on the antioxidative defense system and oxidative stress in rats fed a high fat . high cholesterol diet. Rats were divided into four experimental groups which were composed of high fat . high cholesterol diet group (HF), high fat . high cholesterol diet with 0.1% ethanol extracts from red pepper seeds supplemented group (HEA), high fat . high cholesterol diet with 0.2% ethanol extracts from red pepper seeds supplemented group (HEB) and high fat.high cholesterol diet with 0.5% ethanol extracts from red pepper seeds supplemented group (HEC). Supplementation of ethanol extracts from red pepper seeds groups (HEA, HEB and HEC) resulted in significantly increased activities of hepatic glutathione peroxidase and catalase. Hepatic superoxide radical contents in microsome and mitochondria were significantly reduced in the groups supplemented with red pepper seeds ethanol extracts. Hepatic hydrogen peroxide content in the mitochondria was reduced in ethanol extracts from red pepper seeds supplemented groups. TBARS values in the liver were reduced in red pepper seeds ethanol extracts supplemented groups. Especially, HEB and HEC groups were significantly decreased compared to the HF group. Hepatic carbonyl values were significantly reduced in mitochondria in these supplemented groups. These results suggest that red pepper seeds ethanol extracts may reduce oxidative damage, by activation of antioxidative defense system in rats fed high fat . high cholesterol diets.

Relationship between Red Pepper Intake, Capsaicin Threshold, Nutrient Intake, and Anthropometric Measurements in Young Korean Women

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropometric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting 10ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B2, niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B1, or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

Effects of Spicy Soup with Red Pepper on Body Temperature, Blood Pressure, Appetite and Energy Intake

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.

Influence of red pepper and capsaicin on body composition and lipogenesis in rats.

Inclusion of red pepper or its active principle 'capsaicin' in the diet led to a lowering of total lipids, particularly triglycerides in the liver. The total body fat was lowered in animals fed red pepper or capsaicin but not in animals fed paprika powder which had negligible capsaicin content. Hyperlipogensis and hypertriglyceridemia caused by fructose feeding were significantly were decreased in capsaicin-fed animals. Activities of the key lipogenic enzymes were reduced as reflected by decreased lipogenesis.