Cryptosporidiosis is caused by an opportunistic protozoan parasite (Cryptosporidium parvum and C. hominis) known as a parasite of humans, especially children and immunocompromised patients. The current study was designed to evaluate the therapeutic efficacy of a mixture of fig and olive leaf extracts as an alternative medicinal plant. Parasitological examination for oocysts in the stool and histopathological alterations in the small intestines were examined. Additionally, biochemical analyses of liver and kidney functions in addition to antioxidant parameters such as superoxide dismutase (SOD), glutathione peroxidase (GSH) and catalase (CAT) in the plasma were evaluated. Our results showed that marked reduction in oocysts shedding and amelioration in intestinal histopathological changes and hepatic or renal functions were detected in all treated groups compared to the control infected group. Additionally, the treated groups with tested extracts at ratios 1:3 and 1:5 showed a significant decrease in the number of oocysts compared to the other treated groups. Results exhibited a significant increase in the plasma SOD, CAT and GSH levels in treated groups compared to the infected control one. This study suggested that a mixture of fig and olive leaf extracts is a convenient promising therapeutic agent for Cryptosporidiosis.

This study aimed to use red algae Pterocladia capillacea as functional food. Red algae was incorporated in the formulations of balady bread at 2, 3 and 4 %. The effect of supplementation on chemical composition, minerals content, physical, chemical, and sensory properties of balady bread besides, rheological properties of wheat flour were studied. The protein, lipid, ash and fiber contents in red algae were 25.21, 2.28, 25.13 and 11.29%, respectively. Red algae was rich in all minerals compared to wheat flour. Only, phosphorous was higher in wheat flour than in red algae. Red algae was rich in the total essential amino acids. Rheological properties indicated that water absorption increased gradually from 54.2% for the control wheat flour dough to 62.2% for wheat flour dough supplemented with 4% red algae. Also, dough development time increased slightly for wheat flour supplemented with different levels of red algae. Balady bread supplemented with 4% red algae had the highest fiber and ash contents (2.33 and 2.20%, respectively). Supplementation of balady bread with tested red algae led to increasing the minerals content. Firmness values decreased by increasing red algae levels compared to the control balady bread. Organoleptic evaluation indicated that control balady bread and bread supplemented with 2% red algae exhibited good organoleptic properties score.

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The mycelial growth rate of three oyster mushroom strains namely Pleurotus erengii, P. ostreatus and P. florida was examined on six different agar media (malt extract, Potato dextrose, rose bengal, corn meal, czapek's dox and waksman's glucose agar media) to select the most suitable one. Effect of pH was also examined at different values (5.0, 5.5, 6.0, 6.5 and 7.0) on the selected medium. Results indicated that Malt extract agar medium was the most suitable one for mycelium growth of all the tested mushroom strains, being the highest (9 cm ) for P. erengii and P. ostreatus at pH 7 and 9 cm at pH 6 -6.5 for P. florida after 6 days of incubation. The mycelia growth of the tested oyster mushroom strains was also examined at different temperatures (15, 20, 25, 30 and 35ºC) and different levels of relative humidity (50, 65, 75, 85, 95 and 100 %) on malt extract agar medium. The highest mycelial growth rate was obtained at 25°C and relative humidity of 65% after 6 days of incubation for the three tested oyster mushrooms.