Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics.

The aim of this research was to produce Rayeb milk, a bio-fermented milk product that has important benefits for health and nutrition. The Rayeb milk was divided into five different treatments: T1 from cow milk, T2 from quinoa milk, T3 from a mixture of cow and quinoa milk (50%:50%), T4 from a mixture of cow and quinoa milk (75%:25%), and T5 from a mixture of cow and quinoa milk (25%:75%). As a starting culture, ABT-5 culture was used. The results demonstrated that blending quinoa milk with cow milk increased the total solids, fat, total protein, pH, acetaldehyde, and diacetyl values of the resulting Rayeb milk. Additionally, the total phenolic content, antioxidant activity, minerals, and amino acids-particularly important amino acids-in Rayeb milk with quinoa milk were higher. In Rayeb milk prepared from a cow and quinoa milk mixture, Lactobacillus acidophilus and Bifidobacterium bifidum were highly stimulated. All Rayeb milk samples, particularly those that contained quinoa milk, possessed more bifidobacteria than the recommended count of 106 cfu g-1 for use as a probiotic. Based on the sensory evaluation results, it is possible to manufacture a bio-Rayeb milk acceptable to the consumer and has a high nutritional and health values using a mixture of cow milk and quinoa milk (75%:25% or 50%:50%) and ABT-5 culture.

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential.

Ayran is a salted drinkable fermented milk food which consumed in many countries around the world. In this study, some chemical parameters were determined to evaluate the healthy properties of ayran prepared using various commercial probiotic cultures. Four treatments of ayran were made from cow's milk and using classic yogurt culture (L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) [T1], ABT-5 culture (L. acidophilus, Bifidobacterium and S. thermophilus) [T2], exopolysaccharide producing culture (EPS-producing, L. delbrueckii subsp. bulgaricus and S. thermophilus) [T3], and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) [T4]. Treatment 1 had the highest acidity, acetaldehyde, and diacetyl values. Using probiotic [T2] or mixture cultures [T4] reduced saturated fatty acids by 1.97% and increased monounsaturated and polyunsaturated fatty acids of ayran by 4.94 and 5.72%, respectively. Also, the levels of oleic acid (omega-9), linoleic acid (omega-6), and α-linolenic acid (omega-3) increased in ayran produced using probiotic or mixture cultures. Sample T4 was highly richer in the value of antioxidant activity (27.62%) and folic acid (0.1566 mg/100 g) whereas possessed the lowest cholesterol amount (8.983 mg/100 g). Mixture culture (EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12) is a good starter to improve the healthy and nutritional characteristics of bio-ayran.

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste.

In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.

Echocardiographic assessment of aortic pulse wave velocity as a diagnostic and prognostic parameter for left ventricular diastolic dysfunction.

BACKGROUND: Aortic pulse wave velocity (PWV) is a standard measurement of aortic stiffness. It has been suggested that increased arterial stiffness promotes left ventricular diastolic dysfunction (LVDD). We designed this study to evaluate role of aortic PWV as a new diagnostic parameter for LVDD by correlation with echocardiographic LVDD indices and to evaluate its prognostic value in patients with LVDD by correlation with brain natriuretic peptide (BNP). METHODS: One hundred patients with age >50 were divided into two groups: case group consisted of 80 patients with asymptomatic LVDD with EF ≥50% while controlgroup consisted of 20 patients with normal LVDD. BNP blood test and echocardiography with assessment of aortic PWV were done. RESULTS: Mean age was 59±7.47 vs. 57±6.35 years in case and control groups respectively (P= 0.73), 38 (47.5%) males in case vs. 9 (45%) in control (P=0.84). Aortic PWV showed positive correlation with E/e' (r=0.957, P<0.001), tricuspid regurgitation (TR) velocity (r=0.941, P<0.001), and LA volume index (r=0.947, P<0.001). Negative correlation with septal e' (r=-0.970, P<0.001) and lateral e' (r=-0.932, P<0.001) were reported. Moreover, positive correlation with plasma BNP (r=0.958, P<0.001) was reported. The area under the ROC curve for aortic PWV to detect DD was 0.86 (95% CI, 0.76-0.98; P<0.001) and the optimal cutoff point of 12.5 m/s produced 92.3% sensitivity and 75.0% specificity with an accuracy of 89.0%. CONCLUSIONS: Echocardiographic assessment of aortic PWV appears not only to be a sensitive and reliable for LVDD detection but also has a promising prognostic value in patients with LVDD.

Correction to: Prevalence of prolonged QT interval in patients with HCV-related chronic liver disease.

Following publication of the original article [1], the authors reported that the family name of Mohamed El Kassas was incorrectly published as Mohamed ElKassas.

Prevalence of prolonged QT interval in patients with HCV-related chronic liver disease.

BACKGROUND: Hepatitis C virus (HCV) is a common disease in Egypt with a high socioeconomic burden and extra-hepatic manifestations as QT prolongation, but previous studies included mainly patients with advanced liver disease, so in this study, we aimed to delineate the prevalence of QT prolongation in early-stage HCV patients. RESULTS: The study included 874 HCV patients with early cirrhosis; in Child's class A, 57 (6.5%) patients had prolonged QT interval corrected (QTc). There was significant higher proportion of cirrhotic patients in the prolonged QTc group (31.6%) vs. in the normal QTc group (11.5%). QTc was 424.39 ± 36.6 vs. 411.51 ± 32.89 ms in cirrhotic and non-cirrhotic patients, respectively (P, 0.001). There was significant higher proportion of Fibrosis 4 (FIB-4) ≥ 1.45 score in the prolonged QTc (77.2%) vs. in the normal QTc group (56.8%) (P, 0.003). QTc interval was 417.76 ± 34.12 ms in patients with FIB-4 score ≥ 1.45 vs. 406.78 ± 31.95 ms in those with FIB-4 < 1.45 (P, < 0.001). FIB-4 score value of 2.108 predicted prolonged QTc with a sensitivity of 63.2% and a specificity of 64.5% (P, < 0.001). Twenty-four patients of long QTc group sent ECGs after HCV eradication, and 19 patients (79%) showed QTc normalization. CONCLUSIONS: HCV is associated with QTc prolongation even in patients with early chronic liver disease stages without significant fibrosis. Also, it is related to the degree of fibrosis and cirrhosis. At a cutoff value of 2.108, FIB-4 score can predict prolonged QTc. HCV eradication is associated with a high incidence of QTc normalization.

Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.

Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 107 cfu g-1 of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits.

OBJECTIVE: Soy milk is enriched with nutritive elements such as proteins, unsaturated fatty acids, lecithins, isoflavones, mineral substances, free amino acids, and polypeptides. The aim of this study was to increase the health and nutritional values of bioyogurt by using ABT-5 culture and mixing soy milk with buffalo and cow's milk. METHODS: Five treatments of yogurt were made from soy, buffalo, and cow's milk and from 75% buffalo + 25% soy milk mixture and 75% cow + 25% soy milk mixture using ABT-5 culture. RESULTS: Utilization of soy milk in yogurt production decreased acidity, redox potential (Eh), total solids (TS), fat, total nitrogen, ash, total volatile fatty acids (TVFAs), saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total amino acids contents. In contrast, the highest levels of unsaturated fatty acids (USFAs), polyunsaturated fatty acids (PUFAs), linoleic acid, and α-linolenic acid were detected. Higher numbers of L. acidophilus and bifidobacteria were found in soy milk yogurt than in buffalo or cow's milk. Blending of buffalo or cow's milk with soy milk increased the sensory evaluation scores of yogurt. CONCLUSIONS: Mixtures of 25% soy milk + 75% buffalo milk, 25% soy milk + 75% cow's milk and ABT-5 culture could be successfully used in production of bioyogurt characterized by high health and nutritional properties. These optimal combinations highly enhanced probiotic bacteria. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for soy milk yogurt treatments.

Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk.

Tamr (dried dates) has a high sugar content, essential vitamins, and high nutrient density. Dairy products still are the most typical carriers of probiotic bacteria. Six treatments of bio-rayeb milk were manufactured from goat's milk fortified with 5%, 10%, 15%, 20%, and 25% Tamr using ABT-5 culture. Rayeb milk containing tamr had lower pH and fat and higher carbohydrate, total solids, dietary fiber, ash, total protein, water-soluble nitrogen, and total volatile fatty acids. Mixing tamr with bio-rayeb milk increased nutritional value by decreasing saturated fatty acids and increasing unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity values. The greatest counts of probiotic bacteria (L. acidophilus and Bifidobacterium) were detected in tamr rayeb milk, which increased the healthy value. The recommended level of bifidobacteria as a probiotic (107 cfu g-1) was exceeded for treatments of tamr rayeb milk and remained above 107 cfu g-1 until the end of storage. Adding 10% or 15% tamr to goat's milk highly improved the sensory properties of rayeb milk.

Intracranial hemorrhage in infants and children with hereditary hemorrhagic telangiectasia (Osler-Weber-Rendu syndrome).

OBJECTIVE: Hereditary hemorrhagic telangiectasia (HHT) is an autosomal dominant vascular dysplasia. Most cases are caused by mutations in the endoglin gene on chromosome 9 (HHT type 1) or the activin receptor-like kinase 1 gene on chromosome 12 (HHT type 2), which leads to telangiectases and arteriovenous malformations (AVM) of the skin, mucosa, and viscera. Epistaxis is the most frequent presentation. Visceral involvement includes pulmonary, gastrointestinal, and cerebral AVMs, which have been reported predominantly in adults. The purpose of this article is to describe 9 children who presented with intracranial hemorrhage (ICH) secondary to cerebral AVM. None of these children was suspected of having HHT before the incident, despite family histories of the disease. METHODS: We report the first case of an ICH secondary to a cerebral AVM in a neonate confirmed to have HHT type 1 by molecular analysis. We also describe a series of 8 additional cases of ICH secondary to cerebral AVM in children presumed to have HHT. Examination of multiple affected members from each of these families, using well-accepted published criteria, confirmed the diagnosis of HHT. In addition, genetic linkage studies and/or mutation analysis identified endoglin as the disease-causing gene in 6 of these families. Autopsy, imaging studies, and/or surgery confirmed the presence of cerebral AVMs and ICH in all 9 cases. CONCLUSION: Our report shows that infants and children with a family history of HHT are at risk for sudden and catastrophic ICH. A preemptive diagnosis may potentially identify and prevent more serious sequelae.