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Objective: To determine the association of educational status of mothers and incomplete immunization in children presented at Tertiary Care Hospital, Karachi. Methods: This Case-control study was conducted at Pediatric department, Abbasi Shaheed Hospital, Karachi; from July 2018 to January 2019. The data were prospectively collected from 434 subjects with consent out of which 217 had an incomplete vaccination status and 217 had completed vaccination status. Case group included unvaccinated children whose mothers were uneducated (mothers were labeled un-educated who were never enrolled in school, madrasa and received primary education), whereas control group included vaccinated children whose mothers were educated (mothers were labeled educated who were enrolled in school, madrasa and received primary education).Quantitative data were presented as simple descriptive statistics giving mean and standard deviation and qualitative variables were presented as frequency and percentages. Chi-square test was applied to compare both groups and the odds ratio was calculated. Effect modifiers were controlled through stratification to see the effect of these on the outcome variable. Using post-stratification chi-square test, a p-value of ?0.05 was considered as significant. Results: A total of 434 (217 cases and 217 controls) were included in this study. The mean age was 3.27±1.79 years (case) and 3.49±1.40 years (controls). Educational status of mothers was assessed verbally. Uneducated mothers are defined as those who did not receive formal education of any level, while educated mothers are defined as those who were enrolled in school or madarsa and received primary education or more. On the basis of which the uneducated mothers in case group were 144 (66.4%) while in control group was 52 (24%).Children with incomplete immunization were 6.25 times more likely to have uneducated mothers than those with complete immunization, after controlling for the other factors. Conclusion: This study has strengthened the value of maternal education in context of complete childhood immunization because acquisition of literacy and health-seeking behavior enhance vaccine uptake for their children.

Amaranthus spp. was found a few centuries back as a highly auspicious plant species that might yield significant unsaturated fat, protein, and several other beneficial ingredients. Since that day, studies have mainly centered on different Amaranthus spp. Various journals with fundamental characteristics, including biological, pharmacological, technical, compositional, botanical along with health impacts have been published. This in-depth analysis focuses on constituents, anti-oxidant qualities, uses, and processing of amaranth. In addition to macro-components, the composition also contains vitamins, tocopherols, polyphenols, phytates, squalene, and other significant ingredients. Humankind has long been aware of the advantages plants have for supporting health. Amaranth is currently generating more scientific and commercial concern. This is because of its beneficial biological traits, diverse nutraceutical activity, and extensive phytoconstituents. Amaranth is a pseudo cereal plant that combines the qualities of a food and a health-improving commodity into one plant. This article addresses the most important biological and pharmacological activity of amaranth, in addition to its chemical makeup, status as a dietary ingredient, and effectiveness of its supplementation. The favorable biological features of amaranth formulations discussed in this work may serve as a catalyst for additional, deep scientific study in this area as well as for the advancement of new methods utilizing this pseudo cereal in the cosmetic & food sectors. [ABSTRACT FROM AUTHOR]

In this study, tempeh was developed using a probiotic culture of Lactobacillus rhamnosus adjunct culture. Purposely, soybean seeds were soaked overnight at room temperature and then boiled at 100°C for 10 to 15 min. The hot beans were then spread out in a thin layer and allowed to cool to room temperature. The Lactobacillus rhamnosus culture was added to the soybeans, which were then tightly packed in perforated plastic bags and incubated at 30°C for 24 h to produce fresh tempeh. The tempeh was then analyzed for its physical, chemical, microbial, and sensory characteristics, and the data obtained was statistically analyzed. The results of the physical and chemical analysis showed that the probiotic tempeh had a slight increase in pH, ash, and protein content, while there was a significant decrease in acidity, moisture, and fat content during storage. The microbial analysis revealed that both the total plate count and probiotic count increased over time, with treatment T4, which contained a high amount of culture, exhibiting the maximum plate count and probiotic count. The sensory evaluation showed that both the treatment and storage duration significantly impacted the aroma, color, taste, and overall acceptability of the tempeh, with all sensory attributes decreasing over time. The sensory panelists rated treatment T4 the highest for overall acceptance. In conclusion, the study suggests that probiotic soybean tempeh could be a beneficial carrier for producing a product with good physicochemical properties, acceptability, high probiotic viability, and storage durability. [ABSTRACT FROM AUTHOR]

The food industry is faced with a significant challenge in maintaining the viability and stability of probiotics during processing and in model food. Encapsulation technology offers a promising solution to this issue. This study was aimed to investigate the effect of Sodium Alginate (SA) and arabinoxylan (AX) composite encapsulation on the viability & stability of Lactobacillus rhamnosus GG. The AX was extracted from maize and characterized, and then the SA-AX composite was used to encapsulate the probiotics. The resulting microbeads were analyzed for their morphological, molecular, and physicochemical properties. The MAX-SA microbeads demonstrated the highest efficiency at 97.9 ± 0.6%, followed by MAX at 95 ± 1.5% and SA at 92 ± 1.4%. The FTIR spectra revealed specific functional groups in the samples. The MAX-SA and MSA matrices had a dispersed structure, while the MAX matrix had a smooth microstructure. The microcapsules had an average size ranging from 718 ± 2 mm to 734 ± 2 mm. The viability of the encapsulated probiotics was assessed under storage conditions, simulated gastrointestinal conditions, and model food. Encapsulated probiotics showed higher viability than free probiotics in simulated gastrointestinal conditions, and pineapple juice fortified with encapsulated probiotics showed a higher probiotic count. Overall, the study found that MAX-SA was the most effective in maintaining probiotic viability under stressed conditions. [ABSTRACT FROM AUTHOR]

Encapsulation plays a vital role in the food industry, known for its multifunction constituents' preservation, covering undesirable food components (taste, color, flavor), nutritional and functional components incorporation, and under controlled conditions (time and rate) release of encapsulation ingredients. Milk proteins are highly demanding encapsulating material and are investigated at large scale to design encapsulating devices. Polyphenols, flavorings, fatty acids, minerals, and hydrophobic vitamins are within encapsulating bioactives. Milk protein is widely used in the microencapsulation (ME) of probiotics and in comparison to other biomaterials offers more benefits. Milk protein includes whey protein and casein and several techniques are developed to make use of them in the ME of multiple probiotic strains (Bifidobacterium, Lactobacillus). This review will cover all the possible aspects of dairy proteins and their properties that enabled them to be used as encapsulating material. This review will also discuss the range of hydrophobic and hydrophilic components delivered from milk protein and their utilization in the formation of encapsulating agents. Overall, this study aimed to explore the emerging role of encapsulation in the food industry, characterize milk proteins as effective encapsulation agents, investigate their synergism with nondairy encapsulating materials, and evaluate various encapsulation techniques. [ABSTRACT FROM AUTHOR]

Diabetes is a chronic disease that has affected millions of people worldwide. The current treatments for diabetes, such as insulin therapy and oral medications, have limitations, including adverse effects and high costs. Therefore, there is a need for new and effective treatments for diabetes. Recent studies have shown that plants from the Chenopodiaceae family have anti-diabetic properties. In this study, we have identified 22 plants from the Chenopodiaceae family that have been reported to have anti-diabetic properties. These plants contain various bioactive compounds, such as flavonoids, alkaloids, and phenols that have been shown to have anti-diabetic effects. Some of these compounds can enhance insulin secretion, improve glucose uptake, and reduce blood glucose levels. The anti-diabetic properties of these plants have been investigated in vitro and in vivo studies, and the results are promising. Several of these plants have been shown to reduce blood glucose levels in animal models of diabetes significantly. Overall, the findings of this study suggest that plants from the Chenopodiaceae family have potential as safe and effective treatment options for diabetes. Further research is needed to fully understand these plants' mechanisms of action and safety profile. However, these findings provide a promising avenue for developing new anti-diabetic drugs from natural sources. Specifically, I've outlined three significant mechanisms: stimulation of insulin secretion, enhancement of glucose uptake, and inhibition of gluconeogenesis, all of which are attributed to the bioactive compounds found in Chenopodiaceae medicinal plants. [ABSTRACT FROM AUTHOR]

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti‐inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity. In this study, flaxseed oil and olive oil were analyzed and tested for their therapeutic effects over a 28 day period using rats. Hepatotoxicity was induced (by CCL4) in five groups, and the oils were administered accordingly. The results showed that both oils significantly reduced elevated liver enzymes (ALT, AST, and ALP) and improved lipid profiles, except for HDL. [ABSTRACT FROM AUTHOR]

Algae‐derived natural compounds have shown significant potential in treating various health conditions, including cancer, obesity, diabetes, and inflammation. Recent advancements in nanotechnology have enabled the development of precise drug delivery systems and diagnostic tools utilizing these compounds. Central to this innovation are the vibrant pigments found in algae chlorophylls, carotenoids, and phycobiliproteins which not only impart color but also possess notable nutritional, medicinal, and antioxidant properties. These pigments are extensively used in supplements and the food industry for their health benefits. Emerging research highlights the role of algal pigments in promoting gut health by modulating gut microbiota. This review comprehensively examines the therapeutic benefits of algae, recent progress in algal‐derived nanoparticle technology, and the synergistic effects of algae and their pigments on gut health. Novel insights and recent data underscore the transformative potential of algal compounds in modern medicine and nutrition. [ABSTRACT FROM AUTHOR]