The Effects of Post Harvest Mycodeterioration on the Proximate Composition of Irvingia Gabonensis Seeds

Postharvest losses of produce occasioned by microorganisms can be either in quantitative or qualitative terms. Both way, and on a global scale, fungal pathogens have been indicted as one of the most important agents responsible for postharvest losses of crops. Fungi associated with diseased Irvingia gabonensis (Baill) seeds were isolated bimonthly from these seeds from four open markets in the Lagos metropolis over a two year period. In terms of number and species abundance, Alayabiagba Market in Ajegunle area had the highest fungal occurrence while Aspergillus niger had a higher percentage occurrence from each, and all of the experimental sites combined. Visually healthy seeds of Irvingia gabonensis were also inoculated with one of the pathogenic fungal species (Aspergillus oryzae) isolated from the diseased seeds and left for between 8-10 days after. Both the visually healthy and Aspergillus oryzae infected (diseased) seeds of Irvingia gabonenesis were subjected to a proximate analysis, considering nutrients such as moisture, fats, ash, protein, crude fibre, carbohydrate and energy. The results from this mycodeterioration studies showed that the Aspergillus oryzae caused some significant reduction in the amount of most of the nutritional parameters in the Irvingia gabonensis seed. This work is probably a first report on pathogenic fungal species associated with the diseased seeds of Irvingia gabonensis in the open market as well as the effect of one of these species on the proximate composition of this seed.

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Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2021.3.1.234 ◽

2021 ◽

Vol 3 (1) ◽

pp. 119-123

Author(s):

Patience C. Obinna-Echem ◽

Nkechi J. T. Emelike ◽

Happiness I. Wachukwu-Chikaodi

Keyword(s):

Proximate Composition ◽

Fruits And Vegetables ◽

Nutrient Content ◽

Quality Standard ◽

Sensory Properties ◽

Shopping Mall ◽

Open Market ◽

Crude Fibre ◽

Overall Acceptability ◽

Port Harcourt

The study evaluated the proximate composition and sensory properties of fruits (banana and tomatoes) and vegetables (Lettuce and cabbage) from an open market and a shopping mall to ascertain the effect of the two environments on the sample quality. Standard analytic procedures were used in sample analysis. Open market samples had moisture, protein, fat, ash, crude fibre and carbohydrate content of 76.56-92.96, 0.25-1.24, 0.03–0.91, 0.56–1.17, 2.20–3.34 and 1.17 – 14.13 % respectively, while values for shopping mall were 80.62-94.10, 0.16–0.29, 0.06–0.21, 0.40–0.86, 1.54–3.87 and 0.91–14.28 % respectively. The degree of likeness for the appearance, flavour (aroma/taste), texture (firmness/crunchiness) and overall acceptability of the samples from the open market ranged from 6.60 - 7.00, 4.90 - 6.35, 5.25 -5.95 and 5.80 - 6.10 respectively, and those of the shopping mall were 6.55–7.25, 4.70–6.65, 5.45–5.95 and 5.85–6.30 respectively. The environment had significant (P≤0.05) influence on the proximate composition and sensory properties of the fruits and the vegetables. Fruits and vegetables from the open market had significantly (P≤0.05) higher nutrient content. The environment of the shopping mall provided the low temperature which improved upon the moisture and sensory attributes of the samples as evidenced in higher degree of likeness of samples from the shopping mall. This revealed the importance of storage and sales of fruits and vegetables under chilled storage.

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Post-translational regulation of autophagy is involved in intra-microbiome suppression of fungal pathogens

Microbiome ◽

10.1186/s40168-021-01077-y ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Jing Wang ◽

Chaoyun Xu ◽

Qiming Sun ◽

Jinrong Xu ◽

Yunrong Chai ◽

...

Keyword(s):

Translational Regulation ◽

Fungal Pathogens ◽

Fungal Growth ◽

Fungal Species ◽

26S Proteasome ◽

Healthy Plant ◽

Autophagy Induction ◽

Histone Acetyltransferase Gcn5 ◽

Plant Microbiota ◽

Autophagic Process

Abstract Background Microbiome interactions are important determinants for ecosystem functioning, stability, and health. In previous studies, it was often observed that bacteria suppress potentially pathogenic fungal species that are part of the same plant microbiota; however, the underlying microbe-microbe interplay remains mostly elusive. Here, we explored antagonistic interactions of the fungus Fusarium graminearum and bacterium Streptomyces hygroscopicus at the molecular level. Both are ubiquitous members of the healthy wheat microbiota; under dysbiosis, the fungus causes devastating diseases. Results In co-cultures, we found that Streptomyces alters the fungal acetylome leading to substantial induction of fungal autophagy. The bacterium secrets rapamycin to inactivate the target of rapamycin (TOR), which subsequently promotes the degradation of the fungal histone acetyltransferase Gcn5 through the 26S proteasome. Gcn5 negatively regulates fungal autophagy by acetylating the autophagy-related protein Atg8 at the lysine site K13 and blocking cellular relocalization of Atg8. Thus, degradation of Gcn5 triggered by rapamycin was found to reduce Atg8 acetylation, resulting in autophagy induction in F. graminearum. Conclusions Autophagy homeostasis plays an essential role in fungal growth and competition, as well as for virulence. Our work reveals a novel post-translational regulation of autophagy initiated by a bacterial antibiotic. Rapamycin was shown to be a powerful modulator of bacteria–fungi interactions with potential importance in explaining microbial homeostasis in healthy plant microbiomes. The autophagic process provides novel possibilities and targets to biologically control pathogens.

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Mitotic Recombination and Adaptive Genomic Changes in Human Pathogenic Fungi

Genes ◽

10.3390/genes10110901 ◽

2019 ◽

Vol 10 (11) ◽

pp. 901 ◽

Cited By ~ 10

Author(s):

Asiya Gusa ◽

Sue Jinks-Robertson

Keyword(s):

Fungal Pathogens ◽

Repetitive Sequences ◽

Pathogenic Fungi ◽

Genetic Alterations ◽

Fungal Species ◽

Chronic Infections ◽

Yeast Saccharomyces Cerevisiae ◽

Genomic Changes ◽

Break Site ◽

Repair Mechanisms

Genome rearrangements and ploidy alterations are important for adaptive change in the pathogenic fungal species Candida and Cryptococcus, which propagate primarily through clonal, asexual reproduction. These changes can occur during mitotic growth and lead to enhanced virulence, drug resistance, and persistence in chronic infections. Examples of microevolution during the course of infection were described in both human infections and mouse models. Recent discoveries defining the role of sexual, parasexual, and unisexual cycles in the evolution of these pathogenic fungi further expanded our understanding of the diversity found in and between species. During mitotic growth, damage to DNA in the form of double-strand breaks (DSBs) is repaired, and genome integrity is restored by the homologous recombination and non-homologous end-joining pathways. In addition to faithful repair, these pathways can introduce minor sequence alterations at the break site or lead to more extensive genetic alterations that include loss of heterozygosity, inversions, duplications, deletions, and translocations. In particular, the prevalence of repetitive sequences in fungal genomes provides opportunities for structural rearrangements to be generated by non-allelic (ectopic) recombination. In this review, we describe DSB repair mechanisms and the types of resulting genome alterations that were documented in the model yeast Saccharomyces cerevisiae. The relevance of similar recombination events to stress- and drug-related adaptations and in generating species diversity are discussed for the human fungal pathogens Candida albicans and Cryptococcus neoformans.

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Post-Translational Modifications Drive Success and Failure of Fungal–Host Interactions

Journal of Fungi ◽

10.3390/jof7020124 ◽

2021 ◽

Vol 7 (2) ◽

pp. 124

Author(s):

Charmaine Retanal ◽

Brianna Ball ◽

Jennifer Geddes-McAlister

Keyword(s):

Fungal Pathogens ◽

Fungal Infections ◽

Treatment Options ◽

Global Scale ◽

Host Cells ◽

Candida Spp ◽

Post Translational Modifications ◽

Fungal Host ◽

Resistant Species

Post-translational modifications (PTMs) change the structure and function of proteins and regulate a diverse array of biological processes. Fungal pathogens rely on PTMs to modulate protein production and activity during infection, manipulate the host response, and ultimately, promote fungal survival. Given the high mortality rates of fungal infections on a global scale, along with the emergence of antifungal-resistant species, identifying new treatment options is critical. In this review, we focus on the role of PTMs (e.g., phosphorylation, acetylation, ubiquitination, glycosylation, and methylation) among the highly prevalent and medically relevant fungal pathogens, Candida spp., Aspergillus spp., and Cryptococcus spp. We explore the role of PTMs in fungal stress response and host adaptation, the use of PTMs to manipulate host cells and the immune system upon fungal invasion, and the importance of PTMs in conferring antifungal resistance. We also provide a critical view on the current knowledgebase, pose questions key to our understanding of the intricate roles of PTMs within fungal pathogens, and provide research opportunities to uncover new therapeutic strategies.

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Effect of Drying on the Rehydration Properties of Some Selected Shellfish

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i130122 ◽

2020 ◽

pp. 42-48

Author(s):

D. B. Kiin-Kabari ◽

N. Obasi

Keyword(s):

Moisture Content ◽

Proximate Composition ◽

Crude Protein ◽

Moisture Loss ◽

Rehydration Ratio ◽

Crude Fibre ◽

Oven Drying ◽

Water Imbibition ◽

Nutritional Qualities ◽

Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

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Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130377 ◽

2021 ◽

pp. 65-73

Author(s):

Owuno Friday ◽

Achinewu Simeon Chituru

Keyword(s):

Proximate Composition ◽

Protein Digestibility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Physico Chemical ◽

Significant Difference ◽

Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

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The Public Choice View at the “Deregulation” Movement: Analyzing the Experience of European Telecommunications

Law State and Telecommunications Review ◽

10.26512/lstr.v11i1.24846 ◽

2019 ◽

Vol 11 (1) ◽

pp. 1-22

Author(s):

Dimitrii Trubnikov

Keyword(s):

Public Choice ◽

Public Interest ◽

Choice Theory ◽

Current Trend ◽

Telecommunications Industry ◽

Global Scale ◽

Open Market ◽

The Real ◽

The Public ◽

Private Corporations

Purpose – The liberalization of European telecommunications has been expressed in highly concentrated markets with several major players at the pan-European level. Instead of fostering competitive marketplaces, the reform has created an oligopolistic landscape with powerful private corporations. This induces reasonable questions about the real objectives and the chosen ways of the reform. Methodology/approach/design – The deregulatory movement in the telecommunications sector is analyzed through contrasting perspectives of the public interest approach and public choice theory. Findings – The chance to change the landscape of the industry has been missed, and the current trend towards the global oligopolistic marketplace yields an unprecedented amount of economic power to narrow groups at the global scale. The liberalization movement introduced market mechanisms in the industry, but the real free and open market has never been formed, and it is possible to assert that it has never been among the real objectives and intentions of the policymakers. Originality/value – The recent surge of “liberalization” in the telecommunications industry speaks rather in favor of the hypothesis of vested private interests in the policy and that they have always been greatly covered by the sauce of public interest justifications. The case of telecommunications shows that ideas and understanding of economic phenomena played an important role in adoption of regulatory regimes, and it is apparent that people on the top of the social pyramid have opportunities to pick up and foster those ideas that better fit their private needs.

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Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Annual Research & Review in Biology ◽

10.9734/arrb/2019/v32i430094 ◽

2019 ◽

pp. 1-9

Author(s):

T. R. Omodara ◽

E. Y. Aderibigbe

Keyword(s):

Glycine Max ◽

Phytic Acid ◽

Trypsin Inhibitor ◽

Proximate Composition ◽

Protein Digestibility ◽

Microbial Load ◽

Crude Fibre ◽

Bacterial Fermentation ◽

Fungal Fermentation ◽

Fermented Products

Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

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Epidemiology, Clinical Profile and Treatment Outcomes of Bacterial and Fungal Keratitis

10.21203/rs.3.rs-573494/v1 ◽

2021 ◽

Author(s):

Nabila Mabrouk ◽

Mohamed Abdelkader ◽

Mohamed Abdelhakeem ◽

Khaled Mourad ◽

Ahmed Abdelghany

Keyword(s):

Treatment Outcomes ◽

Fungal Pathogens ◽

Fungal Growth ◽

Fungal Species ◽

Clinical Findings ◽

Fungal Keratitis ◽

Clinical Profile ◽

Clinical Series ◽

Vegetative Matter ◽

Department Faculty

Abstract Purpose: The purpose of the study is to determine the microbiological aetiology, epidemiological factors, and clinical profile and treatment outcomes of infective keratitis in Ophthalmology department, Minia University. EgyptMethods:Prospective, non-randomized, observational clinical series of cases, including 150 patients with mean age 30 (range 12 to 85 years), 90 patients (60 %) were males and 60 (40%) were females, clinically diagnosed as infective corneal ulcer, attending the Ophthalmology Department – Faculty of Medicine. Minia University, Minia, Egypt. From 2018 to 2020.Detailed history taking and all clinical findings were collected. Corneal scrapings were obtained from patients and subjected to staining and culture for bacterial and fungal pathogens; Bacterial and fungal growth were identified by standard laboratory procedures.Results:Corneal trauma by a vegetative matter was the commesnest risk factor associated with infective keratitis in 92 cases (61.3%). Smear and Culture was positive in 83 cases (58.4%) of 142 corneal scrapings obtained, of which 60 cases were fungal (72.3%), 21 cases were bacterial (25.3%) and 2 cases were mixed bacterial and fungal (2.4%), Aspergillus species was the commonest fungal species isolated in fungal keratitis. 142 cases (94.67 %) healed completely with scar. Only 6 cases (4%) required evisceration due to aggressive presentation from the start and keratoplasty was performed for 2 cases (1.33%).Conclusions:Fungal keratitis was the commonest type in cases attending to our department. Adequate diagnosis, management and follow up helped in achieving high successful curative outcomes. Clinical Trials.gov ID: NCT04894630. Time of registration 1 December 2018

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Plasma Membrane MCC/Eisosome Domains Promote Stress Resistance in Fungi

Microbiology and Molecular Biology Reviews ◽

10.1128/mmbr.00063-19 ◽

2020 ◽

Vol 84 (4) ◽

Author(s):

Carla E. Lanze ◽

Rafael M. Gandra ◽

Jenna E. Foderaro ◽

Kara A. Swenson ◽

Lois M. Douglas ◽

...

Keyword(s):

Plasma Membrane ◽

Fungal Pathogens ◽

Composition Studies ◽

Copper Toxicity ◽

Fungal Species ◽

Content Type ◽

Functional Roles ◽

Wide Range ◽

Membrane Compartment ◽

Plasma Membrane Domain

SUMMARY There is growing appreciation that the plasma membrane orchestrates a diverse array of functions by segregating different activities into specialized domains that vary in size, stability, and composition. Studies with the budding yeast Saccharomyces cerevisiae have identified a novel type of plasma membrane domain known as the MCC (membrane compartment of Can1)/eisosomes that correspond to stable furrows in the plasma membrane. MCC/eisosomes maintain proteins at the cell surface, such as nutrient transporters like the Can1 arginine symporter, by protecting them from endocytosis and degradation. Recent studies from several fungal species are now revealing new functional roles for MCC/eisosomes that enable cells to respond to a wide range of stressors, including changes in membrane tension, nutrition, cell wall integrity, oxidation, and copper toxicity. The different MCC/eisosome functions are often intertwined through the roles of these domains in lipid homeostasis, which is important for proper plasma membrane architecture and cell signaling. Therefore, this review will emphasize the emerging models that explain how MCC/eisosomes act as hubs to coordinate cellular responses to stress. The importance of MCC/eisosomes is underscored by their roles in virulence for fungal pathogens of plants, animals, and humans, which also highlights the potential of these domains to act as novel therapeutic targets.

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