Intravital imaging reveals glucose-dependent cilia movement in pancreatic islets in vivo.

Pancreatic islet cells harbor primary cilia, small sensory organelles that detect environmental changes to regulate hormone secretion and intercellular communication. While the sensory and signaling capacity of primary cilia are well-appreciated, it is less recognized that these organelles also possess active motility, including in dense multicellular tissues such as the pancreatic islet. In this manuscript, we use transgenic cilia reporter mice and an intravital imaging approach to quantitate primary cilia dynamics as it occurs in live mouse pancreatic islets.

Extraction of dye sorghum biocolorant for the dyeing of , a West African soft cheese.

We developed a sustainable method to extract the red biocolorant from dye sorghum leaf sheaths for dyeing , a West African soft cheese. The pigments were extracted using three different solvents: commercial ethanol (method A), (a local liquor distilled from palm wine; method B) and aqueous alkaline solvent (method C). In methods A and B, a pot still was used to distil and collect the solvent for reuse.

Co-fermentation improves the functional properties and nutritional quality of infant complementary food products.

Food-to-food fortification and fermentation are effective strategies to enhance the product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinations. Our research focused on the physicochemical and techno-functional aspects of sorghum-baobab blends, comparing two processes: 'co-ferment-cook' and 'ferment-cook-fortify'.

PET/MRI in paediatric inflammatory bowel disease - a prospective accuracy study.

Cross-sectional imaging supplements endoscopy in detecting disease manifestations in inflammatory bowel diseases (IBD). This study aimed to evaluate the accuracy of PET/MRI in a paediatric population suspected of IBD. This prospective study consecutively included patients aged 8-17 years under diagnostic evaluation for IBD.

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi.

Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples).