Quiescence as a strategic stage for the infective process of Colletotrichum species

Colletotrichum, a genus of Ascomycota fungi with a diversity of species grouped into several species complexes, or clades, is associated with diseases known as "Anthracnose". It affects significantly different tropical and subtropical fruit species. Infections occur in the field and postharvest; quiescent stages are mainly responsible for postharvest losses. An analysis of this pre-infective stage is made based on consulted papers. The infective process is modulated by the length of the quiescent period of the fungus during the vegetative or pre-productive stages of trees. Quiescent stage is determined by the host's biochemical responses and the pathogen's activity. Once the pathogen is activated, it develops an infectious necrotrophic process. Colletotrichum quiescence has been studied mainly in subtropical fruits and horticultural species, and the studies highlight the role of volatile compounds, metabolites and enzymes involved in the length and breaking of quiescence, as well as the differential responses according to the phenological stage and the genotype of the plant. Transcriptomic and proteomic analysis of the host-fungus interaction have revealed the role of genes in the occurrence and breaking of quiescence. Knowledge about the quiescence of Colletotrichum in tropical fruits is necessary to improve management efficiency. Detection and induction of quiescent infections has been studied and genomics has allowed to understand the occurrence of quiescence in the infective process; however, in crops in the tropics, such as mango, an important crop in Colombia, questions about associated species and biology of their quiescence are still unanswered.

Colletotrichum es un hongo ascomicete, con diversidad de especies agrupadas en complejos o clados y se asocia a enfermedades conocidas, como "Antracnosis" y afecta significativamente especies de frutas tropicales y subtropicales. Las infecciones ocurren en el campo y postcosecha; los estados quiescentes son los principales responsables de pérdidas en postcosecha. Se realizó un análisis de esta etapa pre-infectiva, a partir de publicaciones consultadas. La infección está modulada por la duración del período de quiescencia del hongo durante las etapas vegetativa o pre-productivas de los árboles y está determinado por las respuestas bioquímicas del hospedante y la actividad del patógeno. Una vez se activa el patógeno, se desarrolla un proceso infeccioso necrotrófico. La quiescencia de Colletotrichum se ha estudiado, principalmente, en frutas subtropicales y especies hortícolas y destacan el papel de compuestos volátiles, metabolitos y enzimas en la duración y en la pérdida de la quiescencia, así como las respuestas diferenciales, según la fenología y el genotipo. Análisis transcriptómicos y proteómicos de la interacción hospedante-hongo han revelado el papel de genes en la ocurrencia y pérdida de quiescencia. Conocer la quiescencia de Colletotrichum en frutas tropicales es necesario para hacer más eficiente el manejo de la enfermedad. Se ha estudiado la detección e inducción de infecciones quiescentes y estudios genómicos han permitido entender su ocurrencia durante la infección; sin embargo, en cultivos en el trópico, como el mango, un cultivo importante en Colombia, las preguntas sobre las especies asociadas y la biología de la quiescencia de estas, aún están sin respuesta.

Antibacterial Properties of Young and Mature Mango Leaves (Mangifera indica) Extract on Some Clinical Isolates

Aim: This study was carried out to investigate the antibacterial properties and efficacy of mango (Mangifera indica) leaf extracts on some clinical isolates as test rganisms. Study Design: The study employed statistical analysis of the data and interpretationPlace and Duration of Study: Young and mature mango leaves were collected from the Botanical Garden, Kenule Beeson Saro-Wiwa Polytechnic, Bori, Nigeria, and taken to the laboratory for analyses. Methodology: The samples were dried in an oven at 80oC for 3 days. Thereafter, 50 g of each ground mango leaf (young and mature leaves) were soaked separately in 500 ml of water, ethanol (95% v/v), and acetic acid (99.9% v/v) respectively for another 3 days. The soaked materials were filtered through Whatman No. 1 filter paper into sterile beakers and evaporated to dryness in a water bath at 80oC. The dried extracts obtained were reconstituted with water at concentrations of 100, 75, 50, and 25 mg/ml. Test organisms, Escherichia coli, Staphylococcus aureus, Salmonella typhi, Proteus mirabilis, Bacillus cereus, and Pseudomonas aeruginosa were obtained after proper laboratory screening of isolates from the diagnostic laboratory of the Rivers State University Teaching Hospital, Port Harcourt, Nigeria, for confirmation of identity and storage in universal bottles in a refrigerator. Sensitivity tests were carried out with the agar well diffusion method against the test organisms, using tetracycline as the standard control drug, with cultures incubated accordingly. The measured zones of inhibition were compared with the controls and interpreted as resistant, intermediate, or susceptible to mango extracts in accordance with the interpretive guidelines published by the National Committee for Clinical Laboratory Standards (NCCLS). Assay for minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was also carried out. Results: Results obtained showed that acetic acid young leaf extract at 100mg/ml produced 50 % susceptibility and 50 % intermediate response of test bacterial species. Generally, at 100 mg/ml, acetic acid young leaf extracts yielded 50% susceptibility and 50% intermediate response among both Gram-positive and Gram-negative bacteria. Ethanolic extracts gave 100% intermediate sensitivity of Gram-negative species and 50% each of resistant and intermediate response in Gram-positive forms. Aqueous extracts also produced no susceptibility among the test organisms as there was 100% resistance. Extracts of mature mango leaves of all solvents and at all concentrations used yielded no susceptibility response among the test bacterial species on the NCCLS scale. Minimum inhibitory and bactericidal concentrations were found to range from 25 mg/ml to 50 mg/ml. Additionally, it was observed that the sensitivity of organisms to mango extracts increased with concentration.Conclusion: In conclusion, acetic acid has a better extracting potential than ethanol and water as a solvent for the extraction of mango parts. More so, young mango leaves extracted with acetic acid possess higher broad-spectrum antibacterial properties than the mature mango leaves extracted from the same plant. It is therefore recommended that young mango leaves, extracted with acetic acid, be used for the treatment of microbial infections at concentrations not below 50 mg/ml.

Reparación de fractura aislada del mango del martillo con cemento ionomérico vidrioso autocurado / Repair of a malleus handle fracture using glass ionomer luting cement

Resumen La fractura aislada del mango del martillo es una entidad clínica poco habitual, pero frecuentemente subdiagnosticada. Lo fundamental es la sospecha clínica. El diagnóstico se confirma con la otoscopia neumática o la otomicroscopia con maniobra de Valsalva, en la cual se observa una movilidad anormal del mango del martillo. El rasgo de fractura se puede demostrar con tomografía computada de alta resolución o cone beam. Existen diferentes opciones de tratamiento como interposición de cartílago o uso de prótesis de reemplazo osicular así como cemento óseo. El cemento ionomérico vidrioso autocurado, muy utilizado en odontología, se ha usado en distintas cirugías otológicas con buenos resultados y biocompatibilidad. A nuestro saber no se ha usado en esta patología por lo que presentamos esta serie de tres casos en los cuales se ha usado esta novedosa técnica con buenos resultados clínicos.

Abstract Isolated fracture of the manubrium of the malleus is a rare clinical entity. Clinical suspicion is paramount. The usual clinical presentation is acute otalgia followed by tinnitus and fluctuating hearing loss after a brisk introduction and withdrawal of a finger into the external auditory canal. On physical examination, the eardrum looks normal on otoscopy. Only in pneumatic otoscopy or otomicroscopy with Valsalva an abnormal motility of the manubrium could bee seen. High-resolution computed tomography (CT) or cone beam CT is able to show the fracture line. Several treatment options have been proposed, such as interposition of bone or cartilage between the manubrium and the incus, total or partial ossicular replacement prosthesis; and the use of bone cement. Glass ionomer luting cement, with wide use in dentistry, has been used in several otological procedures with good biocompatibility and results, however, to our best knowledge, it has not been used to repair this type of fractures, so we present this novel material in three cases.

Adesão, internalização e sobrevivência de Salmonella spp. e Listeria monocytogenes em mangas (Mangifera indica), variedade 'Tommy Atkins' / Adhesion, internalization and survival of Salmonella spp. and Listeria monocytogenes in mangoes (Mangifera indica), variety 'Tommy Atkins'

Surtos de salmonelose e listeriose associados ao consumo de frutas inteiras ou minimamente processadas ocorrem com frequência. O objetivo deste estudo foi investigar a capacidade de adesão e internalização de Salmonella spp. e Listeria monocytogenes em mangas (Mangifera indica) variedade Tommy Atkins, em diferentes condições de contaminação experimental e tratamento hidrotérmico, bem como avaliar a multiplicação dos patógenos internalizados na polpa das frutas durante armazenamento em refrigeração (8oC ) e temperatura ambiente (25oC). O estudo foi conduzido com as cepas S. Enteritidis ATCC 13076, S. Thyphimurium ATCC 14028, L. monocytogenes ATCC 7644 e L. monocytogenes Scott A. Inicialmente as cepas foram avaliadas segundo o índice de hidrofobicidade e capacidade de formação de biofilme em poliestireno. A adesão à superfície da manga foi avaliada por técnicas microbiológicas e também pela técnica de microscopia eletrônica de varredura. A internalização foi avaliada a partir de inoculação na cicatriz do pedúnculo (6 log UFC/mL) e após tratamento hidrotérmico e imersão em solução contaminada (6 log UFC/mL), mantidas a 8 °C e a 25 °C por 24h, 5 e 10 dias. A sobrevivência foi avaliada através da inoculação em região demarcada, em cenário de baixo (2 log UFC/mL) e alto nível de contaminação (6 log UFC/mL), a 8 °C e 25 °C, nos tempos 0, 1, 2, 3, 5 e 10 dias. A adesão foi observada nos dois patógenos, mesmo após sucessivas lavagens, com diferença significativa (p<0,05) após 1h de exposição e observou-se presença de estruturas exopolissacarídicas em diferentes tempos e condições de temperatura. A internalização ocorreu em todas as amostras avaliadas e a região do pedúnculo foi a mais afetada pela contaminação, diferindo significativamente na comparação com a região blossom end (p<0,05) a 8 °C e 25 °C. A sobrevivência foi observada nas duas temperaturas até o décimo dia. A multiplicação a 8°C foi significativamente mais baixa (p<0,05). Os resultados demonstraram que a Salmonella spp e L. monocytogenes são capazes de aderir à superfície, de internalizar e se alastrar pela polpa e ainda sobreviverem por períodos consideráveis, em 8 °C e 25 °C. Esses dados poderão auxiliar produtores e órgãos de saúde no desenvolvimento de avaliações quantitativas de risco e no estabelecimento de medidas adequadas para evitar surtos

Outbreaks of salmonellosis and listeriosis associated with the consumption of whole or minimally processed fruits occur frequently. The aim of this study was to investigate the ability of spp. and Listeria monocytogenes to adhere and internalize in mangoes (Mangifera indica) variety Tommy Atkins, under different conditions of experimental contamination and hydrothermal treatment, as well as evaluate the multiplication of the internalized pathogens in the fruit pulp during storage under refrigeration (8oC) and room temperature (25oC). The study was conducted with the strains S. Enteritidis ATCC 13076, S. Thyphimurium ATCC 14028, L. monocytogenes ATCC 7644 and L. monocytogenes Scott A. Initially the strains were evaluated according to the hydrophobicity index and capability to form biofilms on polystyrene surface. Adhesion to the mango surface was evaluated by microbiological techniques and also by scanning electron microscopy. Internalization was evaluated by inoculating the peduncle scar (6 log CFU / mL) and immersion of the fruits in contaminated solution (6 log CFU / mL) after hydrothermal treatment, during storage at 8 °C and 25 °C for 24h, 5 and 10 days. Survival was assessed by inoculation in a demarcated region, using low (2 log CFU / mL) and high level of contamination (6 log CFU / mL), and storage at 8 °C and 25 °C during 0, 1, 2, 3, 5 and 10 days. Adhesion was observed for both pathogens, even after successive washes, with a significant difference (p <0.05) after 1 h of exposure. Adhesion was mediated by exopolysaccharide structures, observed at different times and temperature conditions. Internalization occurred in all samples and the peduncle region was the most affected by the contamination, differing significantly in comparison with the blossom end region (p <0.05) at 8 °C and 25 oC. Survival was observed at both temperatures until the tenth day. The multiplication at 8 °C was significantly lower than at 25 oC (p <0.05). The results showed that Salmonella spp and L. monocytogenes were able to adhere to the surface, to internalize and spread through the pulp and still survive for considerable periods, at 8 °C and 25 °C. This data may help producers and health agencies to develop quantitative risk assessments and to establish appropriate measures to prevent outbreaks

Main changes on the polyphenols profile and antioxidant capacity in Manila mango (Mangifera indica L)

Mango is the second most commercialized tropical fruit in the world, and Mexico is the major exporter. In terms of mango production, Manila´s variety represents a quarter of the total mangoes production in Mexico. However, the changes that occur on the phenolic compounds during the Manila mango ripening process are unknown. Quantitative analysis of the major phenolic compounds was conducted at different maturity stages, using several spectrophotometric measurements and by high-performance liquid chromatography (HPLC). At the late ripening stage was observed the biggest content in pulp and peel of total phenols (577 and 10547 mg EAG /100 g), flavonoids (95.33 and 537 mg EQ/100 g), and antioxidant capacity by DPPH (25 and 347 mmol TE/100 g). Some bioactive compounds achieve their highest values at optimal consumption ripening. Although they diminish when the fruit reaches a senescence appearance. This is the first study to prove that mangiferin by itself shows a higher correlation in antioxidant capacity compared to other phenolic compounds in mango peel, and this suggest that phenolic compounds may have an important role in the postharvest antioxidant metabolism in Manila mango fruit. On the other hand, the results show that the peel compared to the pulp contains higher amounts of total phenols, flavonoids, gallic acid, mangiferin and antioxidant capacity, so its use as an ingredient in the preparation of functional food products is recommended. More studies are needed to go in-depth in the changes of the content of phytochemicals during the ripening process in the peel and pulp mango, which ones could be caused by the hormones responsible for ripening in the fruit, such as ethylene, and bioavailability of these compounds at different stages of maturation(AU)

El mango es la segunda fruta tropical más comercializada del mundo y México es el principal exportador. En términos de producción de mango, la variedad Manila representa una cuarta parte de la producción total de mangos en México. Sin embargo, se desconocen los cambios que ocurren en los compuestos fenólicos durante el proceso de maduración del mango Manila. El análisis cuantitativo de los principales compuestos fenólicos se realizó en diferentes etapas de madurez, utilizando varias medidas espectrofotométricas y mediante cromatografía líquida de alta resolución (HPLC). En la etapa de madurez tardía se observó el mayor contenido en pulpa y cáscara de fenoles totales (577 y 10547 mg EAG / 100 g), flavonoides (95.33 y 537 mg EQ / 100 g) y capacidad antioxidante por DPPH (25 y 347 mmol TE / 100 g). Algunos compuestos bioactivos alcanzan sus valores más altos en el punto de madurez óptima. Aunque disminuyen cuando el fruto adquiere una apariencia de senescencia. Este es el primer estudio que demuestra que la mangiferina por sí misma presenta una alta correlación con la capacidad antioxidante en comparación con otros compuestos fenólicos de la cáscara de mango, y esto sugiere que los compuestos fenólicos pueden tener un papel importante en el metabolismo antioxidante postcosecha en el mango Manila. Por otro lado, los resultados muestran que la cáscara comparada con la pulpa contiene mayores cantidades de fenoles totales, flavonoides, ácido gálico, mangiferin y capacidad antioxidante por DPPH, por lo que se recomienda su uso como ingrediente en la elaboración de productos alimenticios fucionales. Se necesitan más estudios para profundizar en los cambios del contenido de fitoquímicos durante el proceso de maduración en la cáscara y pulpa del mango, los cuáles podrían ser provocados por las hormonas responsables de la maduración en el fruto, como el etileno, y la biodisponibilidad de estos compuestos en diferentes etapas de maduración(AU)

Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

@#Introduction: Mango seed kernel flour (MSKF) is a potential source of nutrition and antioxidant. In the present paper, we provide a complete data on the nutrient compositions of seven varieties of MSKF that are grown in Indonesia. The data can be used as a reference when MSKF is used for further processing in a variety of products. Methods: Seven varieties of MSKF were analysed for their proximate composition, antioxidant components, mineral content, and fatty acid profile. Results: Carbohydrate, crude protein, total lipid, crude fibre, and ash contents of MSKF were found to be 36.2-39.3%, 5.2-6.6%, 5.9-7.2%, 2.2-2.5%, and 2.9-5.5%, respectively. MSKF contained a considerable amount of antioxidant components at 62.4-72.9mg total polyphenols/g, carotenoid of 1.3-2.4mg/100g, vitamin E of 131.1-142.0mg/100g, and ascorbic acid of 66.8-73.1mg/100g. They also contained important minerals such as calcium at 25.2-36.8mg/100g, magnesium at 82.7-124.2mg/100g, potassium at 94.3-142.7mg/100g, phosphorus at 72.7-95.3mg/100g, and sodium at 21.7-37.5mg/100g. Stearic acid was the main saturated fatty acid, while oleic acid was the major unsaturated fatty acid. Conclusion: MSKF has the potential to be a good source of nutrition for humans.

Rapid burst of ethylene evolution by premature seed: A warning sign for the onset of spongy tissue disorder in Alphonso mango fruit?

Moisture stress induced in premature seeds due to the breakdown of funiculus in Alphonso mango led to the burst ofethylene evolution, which in turn caused a sudden increase of polyphenol oxidase activity in the pulp, resulting in thedevelopment of a black spot near the seed base. Reduced levels of very long chain fatty acids in 70% mature seeds withblack spots were associated with a sudden increase of cytokinins followed by a rapid rise of starch-metabolizing enzymesculminating in the onset of pre-germination events. Concurrently, an overproduction of p-OH benzoic acid inhibitedamylase and polygalacturonase enzymes and led to partial degradation of the stored starch and pectin in the pulp. A paralleldrop in climacteric ethylene production by the pulp led to incomplete ripening coupled with changes in composition, textureand aroma of the pulp, characteristic of spongy tissue. The results have provided strong experimental evidence to supportthe fact that increased competition for resources among developing fruits for the synthesis of seed fat plays a critical role inspongy tissue formation in Alphonso mango. The major highlight of the study is that rapid ethylene evolution by prematureseed is an early warning sign for the initiation of spongy tissue formation in Alphonso mango.

Production of activated carbon from mango seed coat using chemical activation

Aim: This study was carried out find the feasibility of utilizing raw mango seed coat under various process conditions to produce the best activated carbon by chemical activation and compared with commercial activated carbon. Methodology: Activated carbon was produced by chemical activation under various process conditions such as different activation temperatures, activating agents, impregnation volume percentages and activation times for pyrolysis in a programmable electrical furnace with reactor in the absence of air. Results: The results were compared using phosphoric acid having 50% impregnation volume to other activating agents, the activating temperature was 400oC, activation time 1 hr, iodine number, methylene blue number, % yield and B.E.T surface area being 831 mg g-1, 212 mg g-1, 41.09% and 1114 m2 g-1 respectively. Interpretation: Carbon samples prepared using mango seed coat treated by H3PO4, showed clear open porous structures along with a larger pore size compared to commercially available activated carbon.

Assessment of genetic divergence of mango genotypes using multivariate techniques

Aim: The study was carried out to assess the overall genetic variability of 60 mango (Mangifera indica) genotypes for important fruit quality and yield characteristics to select better parents for mango breeding programme. Methodology: A total of 17 variables were scored and subjected to multivariate analysis. ANOVA, descriptive statistics, cluster analysis and principal component analysis were used to investigate variability among the genotypes for the selected traits. Results: Significant phenotypic variability was observed for studied traits. Cluster analysis classified all genotypes into two major groups according to shared similarity. Principal component analysis revealed that traits like fruit weight, fruit diameter, pulp content and pulp: stone ratio contributed positively, while fruit shape index, TSS:acid ratio, stone and peel traits contributed negatively for a large proportion of the observed variability. Interpretation: Pusa Arunima, Pusa Shresth, Pusa Lalima, Mallika, Ramkela, Amrapali, Extreema, Neelum, Gulab Jamun, S.B. Alibagh, Tommy Atkins, Primor-de-Amoreira genotypes were found unique for fruit and yield attributing traits, thus making them potential donor parent for fruit weight, fruit color, fruit diameter, fruit shape, pulp and pulp: stone traits in mango hybridization programme.

Oxidative stability of a colombian criollo mango (Mangifera indica) drink fortified with peel / Estabilidad oxidativa de una bebida de mango criollo colombiano (Mangifera Indica) fortificada con cáscara

Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and L*a*b*coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit. Results: the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1). Conclusions: the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions.

Antecedentes: el análisis de la estabilidad oxidativa permite determinar la funcionalidad de los antioxidantes presentes en los alimentos, en el tiempo. Objetivo: en esta investigación se elaboró una bebida funcional de mango y se evaluaron los cambios en el perfil antioxidante y los parámetros fisicoquímicos de la bebida sometida a condiciones aceleradas de almacenamiento. Métodos: la bebida se distribuyó a 22, 35 y 45°C durante 80 días. Para hacer el seguimiento de la estabilidad oxidativa, se realizaron los análisis antioxidantes ABTS, ORAC, Mangiferina, Fenoles Totales y Carotenoides totales; además, se realizó seguimiento de las propiedades fisicoquímicas (pH y °Bx) y las coordenadas L*a*b*. Se verificó el ajuste de los datos al modelo de Arrhenius y la vida útil se determinó teniendo en cuenta una pérdida del 50% en los atributos evaluados, como el límite crítico. Resultados: se observó el deterioro de los atributos antioxidantes y el color en las temperaturas de estudio, siendo más pronunciado a 45°C. Los atributos menos estables fueron carotenoides y la coordenada CIELab b*, presentando pérdidas superiores al 50%. Los valores de mangiferina exhibieron un deterioro menor al 40% y similar en las temperaturas evaluadas. El pH y los grados Brix no presentaron cambios significativos. Las reacciones de deterioro fueron de orden uno y siguieron la ley de Arrhenius, presentando coeficientes de determinación mayores a 0,90. Los valores de la energía de activación (Ea) estuvieron dentro del rango reportado para jugos de fruta, destacándose el valor hallado para la coordenada b* (44,59 kJ.mol-1). Conclusión: los valores ORAC estimaron un tiempo de vida útil para la bebida en 10 meses, bajo un almacenamiento a 4°C, sin embargo, se recomienda realizar análisis sensoriales y microbiológicos complementarios, bajo las mismas condiciones.

Antimicrobial efficacy of fermented mango leaves beverage towards selected foodborne pathogens

Aims@#Fermented mango leaves of Chokanan variety was produced using selected symbiotic culture of bacteria and yeast (SCOBY) from MARDI’s Collection of Functional Food Cultures (CFFC). The aim of this work was to investigate its functional benefits as food remedy to reduce the risk of food poisoning illness incidence. @*Methodology and results@#Five species of foodborne pathogens: Escherichia coli O157:H7 UPMEC32 (local isolate), Salmonella typhimurium ATCC®53648™, Salmonella enteritidis MDC15 (local isolate), Listeria monocytogenes ATCC®51772™ and Streptococcus gallolyticus (ATCC®9809™) were selected to examine the antimicrobial effect of fermented mango leaves beverage by means of agar well diffusion assay and broth microdilution method to determine its minimum bactericidal concentration (MBC>99). In comparison with chemical inhibitor (acetic acid, 1%) and antibiotic (Penicillin streptomycin, 1%), the agar diffusion assay results confirmed the inhibition efficacy of fermented mango leaves beverage against all five foodborne pathogens tested. Particularly, fermented mango leaves beverage was showing a significant inhibitory effect (P<0.05) against S. gallolyticus, whereas both acetic acid and penicillin streptomycin have no inhibitory activities at all towards this pathogen. Another antimicrobial activity assay using broth microdilution method also confirmed the 100% inhibition effect of fermented mango leaves beverage against these selected pathogenic microorganisms. Furthermore, the efficacy retained 100% inhibitory activities even though the fermented mango leaves beverage has been diluted to 50%. Synergetic effect of significant amount of multiple organic acids present in fermented mango leaves beverage were the main factors contributing to its potent antimicrobial properties and improvement taste after fermentation. On the contrary, little or no antimicrobial inhibitory activity was observed in all non-fermented mango leaves beverages treated samples. @*Conclusion, significance and impact of study@#This finding indicates that the potential of fermented mango leaves beverages as prophylaxis measures to reduce the risk of food poisoning incidence as it has shown a good antimicrobial effect against selected foodborne pathogens. Moreover, this fermented mango leaves beverage are more tasteful after gone through the microbial fermentation process. It is recommended to consume daily to reduce the incidence of food poisoning illness.

Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms

Abstract In this study, mango seed kernels extract contained a considerable amount of phenolics and flavonoids (17,400 and 3325 mg/100 g seed, respectively). The HPLC profiling revealed that hesperidin was the major phenolic compound of the mango seed kernels extract. This is the first report find hesperidin in mango extracts. The phenolic compounds of mango seed kernels extract were effective in scavenging free radicals of DPPH and ABTS with IC50 values of 47.3 and 7.9 µg/ml, respectively. The total antioxidant activity of mango seed kernels extract based on the reduction of molybdenum was also measured. The phenolic compounds of mango seed kernels extract potentially inhibited the protease, fibrinogenase, phospholipase A2, l-amino acid oxidase, hyaluronidase, and hemolytic activities of the most dangerous Cerastes cerastes and Echis coloratus viper venoms. The phenolic compounds of mango seed kernels extract could completely neutralize the hemorrhage and lethality of both venoms in experimental animals. It could be concluded that the mango seed kernels extract phenolic compounds with potential antioxidant activity are considered as a new avenue in the viper bite treatment.

Native yeasts for alternative utilization of overripe mango pulp for ethanol production / Levaduras nativas para la utilización alternativa de pulpa de mango senescente para la producción de etanol

Mango fruits (Mangifera indica L.) are highly perishable, causing postharvest losses and producing agroindustrial waste. In the present work, native yeasts were used to evaluate ethanol production in overripe mango pulp. The two isolated strains showed similar sequences in the 18S rDNA region corresponding to Kluyveromyces marxianus, being different to the data reported in the NCBI database. Values of up to 5% ethanol (w/v) were obtained at the end of fermentation, showing a productivity of 4g/l/day, a yield of up to 49% of ethanol and a process efficiency of 80%. These results represent a viable option for using the surplus production and all the fruits that have suffered mechanical injury that are not marketable and are considered as agroindustrial waste, thus achieving greater income and less postharvest losses.

Las frutas de mango (Mangifera indica L.) son altamente perecederas, lo cual causa pérdidas poscosecha y produce desechos agroindustriales. En el presente trabajo, se utilizaron 2 levaduras nativas para evaluar la producción de etanol en pulpa de mango senescente. Las 2 cepas aisladas mostraron similitud en la región 18S ADNr, correspondiente a Kluyveromyces marxianus, la cual es diferente a lo reportado en la base de datos del NCBI. Se obtuvieron valores de hasta el 6% de etanol (v/v) al final de la fermentación, con una productividad de hasta 4g/l/día, un rendimiento de hasta 49% de etanol y una eficiencia en el proceso fermentativo del 80%. Esto representa una opción viable para utilizar excedentes de producción o frutos que han sufrido daño mecánico y no son comercializables, al lograr más ingresos y menos pérdida poscosecha.

Effectiveness of immature Mangifera indica Linn (mango) fruit in reducing the Ascaris lumbricoides infection among children: a non-inferiority randomized controlled trial / The Health Sciences Journal

INTRODUCTION@#This study aimed to compare the effectiveness of immature Magnifera indica L. (mango) fruit with albendazole in reducing Ascaris lumbricoides infection among children.@*METHODS@#Children aged 2 to 14 years were enrolled in a randomized, controlled, non-inferiority trial. Participants were randomly allocated to receive 250 mL immature mango fruit puree daily for 3 days or one dose of albendazole 400 mg tablet. Egg reduction rates and cure rates were computed and compared. Adverse effects were monitored during and after administration of treatment.@*RESULTS@#There was a statistically significant decrease between the pre- and post-treatment EPG of those who took immature mango fruit (p < 0.001) and those who took albendazole (p < 0.001). There was a higher ERR and CR for the albendazole group, but the difference was not significant (p = 0.472, p = 785, respectively). Risk analysis of reduction in intensity showed mango is non-inferior to albendazole (RR = 0.80, 95% CI 0.67, 0.97; p = 0.026). Risk analysis of cure showed mango is noninferior to albendazole in both PP (RR = 0.92, 95% CI 0.68, 1.25; p = 0.607) and ITT (RR=0.79, 95% CI 0.58, 1.08; p = 0.139).@*CONCLUSION@#Immature Mangifera indica Linn is non-inferior to albendazole in terms of effectiveness in the reduction of ascariasis infection.

Comparison of the physicochemical and pharmacopeial properties of starches obtained from Artocarpus odoratissimus Blanco, Nephelium lappaceum L., and Mangifera indica L. seeds with corn starch

@#<p style="text-align: justify;"><strong>BACKGROUND:</strong> This study was conducted to characterize and compare the physicochemical and pharmacopoeial properties of starches isolated from the seeds of Artocarpus odoratissimus Blanco (marang), Nephelium lappaceum L. (rambutan), and unripe green Mangifera indica L. (mango) with corn starch, as possible sources of pharmaceutical grade starch.</p><p style="text-align: justify;"><strong>METHODS:</strong> The starch from the seeds of these fruits was isolated and characterized through their physicochemical (organoleptic characteristics, percent yield, amylose-amylopectin ratio, bulk density, tapped density, compressibility index, Hausner ratio, angle of repose, solubility, swelling power, and viscosity) and pharmacopoeial properties (identification test, pH, loss on drying, and limit of iron). Morphology of the granules was also assessed.</p><p style="text-align: justify;"><strong>RESULTS:</strong> The physicochemical properties showed that amylose content of the seed starches was significantly lower (p=0.001) and amylopectin content significantly higher (p=0.001) than the native high amylose corn starch. The lower values of bulk and tapped densities, and high values in compressibility index and Hausner ratio of the seed starches compared to corn starch may be due to their smaller particles. The results of the pharmacopoeial characterization showed compliance with the United States Pharmacopeia's (USP) acceptable limits, except for the pH of marang seeds.</p><p style="text-align: justify;"><strong>CONCLUSION:</strong> The starches isolated from the fruit seeds have unique properties, but only rambutan seed starch has the most desirable physicochemical and pharmacopoeial properties that is comparable with corn starch. Rambutan seeds could be utilized as a source of starch for pharmaceutical applications.</p>

Prevalencia de artropatía por desgarro masivo del manguito de los rotadores / Rotator cuff tear athropathy prevalence

Resumen: Introducción: La artropatía por desgarro masivo del manguito de los rotadores (ADMMR) condiciona un desplazamiento de la cabeza humeral acompañada de acetabularización del acromion y femoralización de la glenoides. El objetivo de este estudio fue conocer la prevalencia de la ADMMR en el Instituto Nacional de Rehabilitación (INR). Material y métodos: Se realizó un estudio de prevalencia que incluyó la revisión de 400 expedientes para identificar a 136 pacientes con lesión del manguito de los rotadores. Se integró un subgrupo para pacientes con lesión masiva del manguito de los rotadores (LMMR) y ADMMR. Se estudiaron variables y se estadificaron. Resultados: Se incluyeron 34 pacientes con LMMR (26 mujeres y 8 hombres) con una edad promedio de 60.1 ± 10.26 años. Se registró una prevalencia de 25% de LMMR en el grupo global con lesión del manguito de los rotadores. Asimismo, se buscó la prevalencia de ADMMR en el grupo global y en el subgrupo de lesiones masivas, siendo de 19 y 76%, respectivamente. Los pacientes con LMMR se estadificaron para conocer el grado de ADMMR mediante la clasificación de Seebauer, encontrando 32% con estadios 1a, 11% 1b, 32% 2a, 0% 2b y 23% no presentaban datos de ADMMR. Conclusión: La prevalencia de ADMMR en pacientes del servicio incluido con lesión del manguito de los rotadores y LMMR es mayor a la reportada en la literatura sajona.

Abstract: Introduction: Glenohumeral arthritis secondary to massive rotator cuff tear presents with a superior displacement and femoralization of the humeral head with coracoacromial arch acetabularization. The purpose of this study was to establish prevalence of rotator cuff tear artropathy (CTA) at our institution. Material and methods: Four hundred electronic records were reviewed from which we identified 136 patients with rotator cuff tears. A second group was composed with patients with massive cuff tears that were analized and staged by the Seebauer cuff tear arthropathy classification. Results: Thirty four patients with massive rotator cuff tears were identified, 8 male and 26 female (age 60.1 ± 10.26 years). Massive rotator cuff tear prevalence was 25%. CTA prevalence found in the rotator cuff group was 19 and 76% in the massive cuff tears group. Patients were staged according to the classification with 32% in stage 1a, 11% 1b, 32% 2a and 0% 2b. Conclusion: CTA prevalence in patients with rotator cuff tears and massive cuff tears is higher than the one reported in American population. We consider that a revision of the Seebauer classification to be appropriate to determine its reliability.

Avaliação clínica de ovinos após a ingestão de elevada quantidade de manga / Clinical evaluation of sheep after high ingestion of mango fruit

Objetivou-se avaliar clinicamente os efeitos da administração intrarruminal de duas quantidades distintas de manga em ovinos. Foram utilizados sete ovinos machos, hígidos, que não receberam carboidratos não fibrosos por, pelo menos, seis meses previamente ao período experimental, quando se avaliou pH ruminal, total de protozoários no suco de rúmen, pH urinário, pH sanguíneo estimado e parâmetros vitais nos tempos zero, 12, 16, 20 e 24 após a administração da manga. Os sete ovinos foram distribuídos aleatoriamente em dois grupos e receberam 0,625% ou 1,875% da MS de manga/kg/PV (M1 e M2, respectivamente), distribuídos em delineamento cross-over, com uma parcela perdida, e 30 dias de washout. Os ovinos M2 apresentaram valores médios para pH ruminal significativamente inferiores a M1 a partir do tempo T12 (5,1 e 6,9, respectivamente), o que indica ocorrência de acidose ruminal. Os animais tratados com M1 não apresentaram alterações sistêmicas, ao passo que os ovinos tratados com M2 apresentaram acidose metabólica leve, detectada por meio do pH urinário ácido (4,8). A ingestão apenas de manga in natura na quantidade de 1,875% da MS de manga/kg/PV mostrou-se capaz de provocar acidose ruminal em ovinos, levando-os a: ligeira depressão, aumento da frequência cardíaca, diminuição dos movimentos ruminais e diarreia em alguns casos.(AU)

The aim of this study is to clinically evaluate the effects of intra ruminal administration of two different amounts of mango in sheep. The sample was of seven male healthy sheep, which did not receive non-fibrous carbohydrates for at least six months prior to the trial. Rumen fluid pH, total of protozoa in the rumen fluid, urine pH, estimated blood pH, and vital parameters were evaluated at the following times: zero, 12, 16, 20 and 24 hours after administration of the mango. The seven sheep were randomly divided into two groups and received either 0.625% or 1.875% of the dry matter of the pulp and mango peel per kg body weight (M1 and M2, respectively), distributed in cross-over design with a lost portion and 30 days washout. Sheep treated with M2 showed significantly lower average values for ruminal pH than the M1 since T12 (5.1 and 6.9, respectively), indicating the occurrence of ruminal acidosis. The animals treated with M1 showed no systemic changes, while the sheep treated with M2 had mild metabolic acidosis, detected through the lower urinary pH (4.8). The in natura mango ingestion in the amount of 1.875% of the dry matter of mango per kg of body weight proved to provoke rumen acidosis in sheep, leading these animals to: slight depression, rise in heart rate, diminished rumen movement, and diarrhea in some cases.(AU)

Screening and mechanism of anti-inflammatory ingredients in compound Mango leaves formula / 中草药

Objective To investigate the anti-inflammatory activity of compound Mango leaves formula (CMLF) and illuminate the network regulated mechanism. Methods UPLC-Q/TOF-MS combined with NF-κB dual-luciferase reporter assay systems was used to screen the anti-inflammatory ingredients in CMLF, network pharmacology approach was utilized to forecast the targets and pathways, and then the anti-inflammatory effect was verified by TNF-α induced BEAS-2B cells inflammatory model and ELISA. Results Sixteen anti-inflammatory ingredients were screened out, and there were 40 targets working on 11 pathways respectively. Conclusion The anti-inflammatory multiple regulation mechanism of CMLF is related to MAPK, focal adhesion.

Antimicrobial profile of Arthrobacter kerguelensis VL-RK_09 isolated from Mango orchards

Abstract An actinobacterial strain VL-RK_09 having potential antimicrobial activities was isolated from a mango orchard in Krishna District, Andhra Pradesh (India) and was identified as Arthrobacter kerguelensis. The strain A. kerguelensis VL-RK_09 exhibited a broad spectrum of in vitro antimicrobial activity against bacteria and fungi. Production of bioactive metabolites by the strain was the highest in modified yeast extract malt extract dextrose broth, as compared to other media tested. Lactose (1%) and peptone (0.5%) were found to be the most suitable carbon and nitrogen sources, respectively, for the optimum production of the bioactive metabolites. The maximum production of the bioactive metabolites was detected in the culture medium with an initial pH of 7, in which the strain was incubated for five days at 30 °C under shaking conditions. Screening of secondary metabolites obtained from the culture broth led to the isolation of a compound active against a wide variety of Gram-positive and negative bacteria and fungi. The structure of the first active fraction was elucidated using Fourier transform infrared spectroscopy, electrospray ionization mass spectrometry, 1H and 13C nuclear magnetic resonance spectroscopy. The compound was identified as S,S-dipropyl carbonodithioate. This study is the first report of the occurrence of this compound in the genus Arthrobacter.

Avaliação da estabilidade da capacidade antioxidante e de parâmetros físico-químicos de néctares de frutas caseiros / Assessment of the antioxidant capacity and of the physicalchemicalsparameters stability in homemade fruit nectars

Este estudo avaliou a capacidade antioxidante e os indicadores físico-químicos de néctares caseirosde laranja, manga e maracujá, mantidos sob refrigeração (5 ± 2 oC) por 24 horas. Os néctaresforam preparados em laboratório e mantidos sob refrigeração, simulando as condições domésticas.As análises foram realizadas após o preparo (T0) e durante o acondicionamento sob refrigeração(1 h, 4 h e 24 h). Os sólidos solúveis, pH e cor foram determinados respectivamente por refratometria,potenciometria e colorimetria. Carotenoides e ácido ascórbico foram analisados por cromatografialíquida de alta eficiência; a concentração de compostos fenólicos foi determinada utilizando-seo reagente de Folin Ciocalteau e a atividade antioxidante pelo teste do DPPH. Ácido ascórbico,β-caroteno e compostos fenólicos foram identificados em todos os néctares. Foram encontradosα-caroteno e β-criptoxantina no néctar de laranja e licopeno no néctar de manga. Durante 24 horasde refrigeração, os compostos analisados e a atividade antioxidante mantiveram-se estáveis. De formageral, os parâmetros físico-químicos também se mantiveram estáveis durante o período avaliado.Em conclusão, sob as condições utilizadas no presente estudo, os néctares não apresentaramalteração da capacidade antioxidante, podendo ser considerados fontes de carotenoides e vitamina C,mesmo se consumidos após 24 horas de preparo.

The objective of the study was to evaluate the antioxidant capacity and the physical-chemicalindicators of homemade nectars of orange, mango and passion fruit, kept under refrigeration(5 ± 2 °C) for 24 hours. The nectars were prepared in laboratory and kept under refrigerationsimulating the domestic conditions. The samples analyses were performed after their preparations(T0) and during the refrigerated storage (1 h, 4 h and 24 h). Soluble solids, pH and color weredetermined by refractometry, colorimetry and potentiometry, respectively. Carotenoids andascorbic acid were analyzed by high performance liquid chromatography, the concentrationof phenolic compounds were determined by using Folin Ciocalteau reagent, and the antioxidantactivity by the DPPH test. Ascorbic acid, β-carotene and phenolic compounds were identified inall of the analyzed nectars samples. The α-carotene and β-cryptoxanthin were found in orangenectar and the lycopene in mango nectar samples. During the refrigeration for 24 hours,the analyzed compounds and the antioxidant activity remained stable. In general, thephysical-chemicals parameters also remained stable during the storage for 24 hours. In conclusion,under the conditions used in this study, the nectars might be considered as antioxidant sources,even if consumed after being prepared 24 hours before.