Aging increases oxidative stress in semen.

Purpose: As age increases, oxidative stress increases, sperm motility decreases, and DNA fragmentation increases. To date, reports of age-related effects on semen have focused on reactive oxygen species (ROS) or total antioxidant capacity (TAC) as indicators of oxidative stress. However, assessments of ROS and TAC must be considered within a more comprehensive context in order to correctly evaluate oxidative stress and interpret findings.

Tumor specific cytotoxicity of arctigenin isolated from herbal plant Arctium lappa L.

The effectiveness of cancer chemotherapy is often limited by the toxicity to other tissues in the body. Therefore, the identification of non-toxic chemotherapeutics from herbal medicines remains to be an attractive goal to advance cancer treatments. This study evaluated the cytotoxicity profiles of 364 herbal plant extracts, using various cancer and normal cell lines.

Development of starter culture for improved processing of Lafun, an African fermented cassava food product.

Aims: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun.

Methods And Results: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B.

Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis.

Background: Three Beninese food condiments (ABS1(24h), IBS2(48h) and SBS3(48h)) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments.

Results: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols.

Hyaluronan modulates cell proliferation and mRNA expression of adhesion-related procollagens and cytokines in glenohumeral synovial/capsular fibroblasts in adhesive capsulitis.

There is a growing body of evidence supporting the use of hyaluronan (HA) in patients with adhesive capsulitis of the shoulder, although the mechanisms of the effect have not yet been clarified. This in vitro study examined the effects of HA on glenohumeral synovial/capsular fibroblasts (GSCFs) from patients with adhesive capsulitis of the shoulder. The study subjects were seven patients with primary or secondary adhesive capsulitis of the shoulder (average age: 55 years; range: 42-65).

Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella.

Four Gram-positive, catalase-negative, short rod-shaped or coccoid, heterofermentative lactic acid bacterial strains (2L24P13(T), 1L48P15, 1L24P31 and 1L24P34) with unusual phenotypic and genotypic properties were isolated from submerged fermenting cassava on MRS agar. All strains were motile, grew at 15 degrees C, produced dl-lactic acid from glucose with gas formation and produced ammonia from arginine. Acid was produced from d-fructose, d-galactose, d-glucose, lactose, maltose, d-mannose, melibiose, d-raffinose, sucrose, N-acetylglucosamine and d-mannitol, but not from d-arabinose or xylose.

The microbiota of Lafun, an African traditional cassava food product.

Lafun is a fermented cassava food product consumed in parts of West Africa. In the present work the microorganisms (aerobic bacteria (AB), lactic acid bacteria (LAB) and yeasts) associated with the fermentation of Lafun under traditional conditions have for the first time been studied using a combination of pheno- and genotypic methods. During Lafun fermentation the AB count ranged from 6-7 log(10) CFU/g at the beginning to 9 log(10) CFU/g at the end.

Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin.

African locust bean (Parkia biglobosa) was processed to produce afitin, iru and sonru, three different types of condiment from Benin. Whereas the fermentation of African locust bean to produce afitin is carried out for 24 h without using any additive, the fermentation for iru and sonru production takes place for 48 h with adding respectively "iku-iru" and "yanyanku" two traditional malvacene bean-based (Hibiscus sabdariffa) additives. The main microorganisms involved in the fermentation of the three condiments were Bacillus spp.

Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product.

This study was undertaken to follow the kinetics of polyphenoloxidase (PPO), peroxidase (POD), and phenolic compounds during yam blanching at different temperatures and after drying and to identify by high-performance liquid chromatography (HPLC) the main phenolic compounds present in yam products. PPO activity was 50% higher in nonprocessed freeze-dried Florido (Dioscorea alata) than in nonprocessed freeze-dried Deba (Dioscorea rotundata). It decreased progressively during blanching.

Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.

Maize-based weaning foods prepared from whole maize meal or dehydrated fermented maize (ogi) flour fortified with soybean, cowpea or groundbean tempe, with or without the addition of melon seed flour were fed to 40 albino weanling rats. The nutrient quality of the weaning foods was monitored by the measurement of protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD), biological value (BV) and net protein utilization (NPU). Amino acid composition and amino acid scores were determined.

A new experimental model of a true myocutaneous flap in the rat: the gluteus maximus myocutaneous flap.

Rat myocutaneous flap models are relatively rare. The authors describe the development of a new myocutaneous flap model using the gluteus muscle in rats. A description of the anatomy of the gluteus maximus is included, along with a method of producing skin-island gluteus maximus myocutaneous flaps that can be pedicled or free.

Effects of centrally acting muscle relaxants on post-rotatory nystagmus in the rabbit.

1. The effects of some centrally acting muscle relaxants on the post-rotatory nystagmus induced by rotatory stimulation were investigated in the rabbit, to examine the action of the drugs on vestibular function. 2.