This study was designed to assess the effects of gamma irradiation or/and extrusion processing on the anti-nutritional factors, amino acid content, fatty acids and phenolic compound of soy flour. Material and Methods MaterialFreshly dried soybean seeds were obtained from the Agriculture Research Institute, Ministry of Agriculture and Land Reclamation, Giza, Egypt. Seeds were sorted by discarding damaged and immature ones. They were stored in air-tight containers at room temperature (25 ± 1°C) prior to further use. AbstractAlthough soybean is rich with high amount of protein, phenolic compounds and other bioactive nutrients, their bioavailability and utilization by either humans or animals are relatively low due to the presence of high proportions of various antinutrients. Therefore, this study was assessed to use gamma irradiation or/and extrusion for inactivation or removal of certain antinutritional factors as well as study the effect of these processing method on the nutritional value of soy flour (the simplest form of soy protein). Analyses included proximate composition, the level of total phenols and levels of antinutrients (phytic acid, tannins and trypsin inhibitors) of raw and processed soy flour. In addition, amino acid contents were analyzed by using high performance amino acid analyzer-Biochrom 20, gas chromatography was used for analysis of fatty acids as well as phenolic compounds were determined by high performance liquid chromatography. The results showed that moisture, crude protein, crude fat, crude fiber, and ash were unchanged by the irradiation (5 and 10 KGy) or/and extrusion except the moisture content was decreased by extrusion. γ-irradiation or/and extrusion processing significantly reduced the levels of phytic acid, tannins, and trypsin inhibitor while the total phenols was increased relative to unprocessed control samples. All essential amino acids, fatty acids and phenolic compound were changed by different values. From these results, it could be possible to demonstrate the benefits of γ-irradiation or/ and extrusion processing on the nutritional properties of soy flour by reducing its antinutritional contents and improving some of functional nutrients.
Hypercholesterolemia is serious conditions that can cause fatal complications without careful management. Among the dietary supplementation with functional food, soybeans possess variety of antioxidant compounds that may lower incidence of hypercholesterolemia and degenerative cardiovascular disease. Thus, the purpose of this study is to determine the effect of gammairradiated and/or extruded soy flour on hypercholesterolemic rats. Processing of soy flour by γ-irradiation and/or extrusion reduced the amount of antinutritional factors such as tannin and trypsin inhibitor and resulted in different changes in the total amino acids and fatty acid contents. The animals maintained on the HCD showed remarkable decrease in the level of HDL-C associated with significant increase in the values of serum total lipid, total cholesterol, triglyceride, LDL-C, vLDL-C and the risk ratio in addition to serum concentration of urea, creatinine and uric acid in comparison with those of the control group. However, dietary supplementation of raw and treated soy flour resulted in reduction in the bad changes induced by HCD in the above mentioned parameters. In conclusion, treated soy flour supplementation in diet of rats pointed out to its hypocholesterolemic effect and its ability to improve lipid profile and kidney function of hypercholesterolemic rats.
With the rise in prevalence of antibiotic-resistant bacteria, honey is increasingly evaluated for its antibacterial activity. In this study, 25 Egyptian honey samples of different types, companies and locations were used. From each sample, numbers of aerobic bacteria were determined using the aerobic plate count technique, and identified using the gram stain technique, biochemical tests and the GEN III Microstation TM semi-automated ID system. The antimicrobial activity of non-irradiated and irradiated honey samples at different gamma radiation lethal dose levels (0.5, 1, 3, 5, 7, 10 and 15kGy) of different concentrations (100%, 75%, 50% and 25%) were investigated against 6 pathogenic microbial strains (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Enterobacter species, Klebsiella pneumonia and Candida albicans), using agar well-diffusion method. Also, the antimicrobial activity of some commonly-used antibiotic discs (Amoxicillin/ Clavulinic acid, Amikacin, Cefotaxime, Ciprofloxacin, Sulfamethoxazole/ Trimethoprim, Tobramycin, Tetracycline and Nystatin) against the tested pathogenic microorganisms were determined using the discdiffusion method. The findings indicate that the antimicrobial activity of the irradiated honey samples were greater than that of both the non-irradiated honey samples and most of the antibiotic discs. The results also showed that most of the honey samples at 100% (v/v) concentration inhibit the growth of all the tested bacteria.
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