Assessment of salivary alpha-amylase and cortisol as a pain related stress biomarker in dogs pre-and post-operation

Background The use of salivary biomarkers has garnered attention because the composition of saliva reflects the body’s physiological state. Saliva contains a wide range of components, including peptides, nucleic acids, electrolytes, enzymes, and hormones. It has been reported that salivary alpha-amylase and cortisol are biomarkers of stress related biomarker in diseased dogs; however, evaluation of salivary alpha-amylase and cortisol pre- and post- operation has not been studied yet. The aim of this study was to evaluate salivary alpha-amylase and cortisol levels in dogs before and after they underwent surgery and investigate the association between the salivary alpha-amylase and cortisol activity and pain intensity. For this purpose, a total of 35 dogs with disease-related pain undergoing orthopedic and soft tissue surgeries were recruited. Alpha-amylase and cortisol levels in the dogs’ saliva and serum were measured for each using a commercially available canine-specific enzyme-linked immunosorbent assay kit, and physical examinations (measurement of heart rate and blood pressure) were performed. In addition, the dogs’ pre- and post-operative pain scores determined using the short form of the Glasgow Composite Measure Pain Scale (CMPS-SF) were evaluated. Results After surgery, there was a significant decrease in the dogs’ pain scores (0.4-fold for the CMPS-SF, p < 0.001) and serum cortisol levels (0.73-fold, p < 0.01). Based on their pre-operative CMPS-SF scores, the dogs were included in either a high-pain-score group or a low-pain-score group. After the dogs in the high-pain-score group underwent surgical intervention, there was a significant decrease in their CMPS-SF scores and levels of salivary alpha-amylase, serum alpha-amylase, and serum cortisol. Additionally, there was a positive correlation between salivary alpha-amylase levels and CMPS-SF scores in both the high- and low-pain-score groups. Conclusions The measurement of salivary alpha amylase can be considered an important non-invasive tool for the evaluation of pain-related stress in dogs.

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

Effects of Yogic practices on cardiovascular system and salivary alpha amylase on Indian healthy jail inmates

Objectives Imprisoned people usually have a poor health status and an increase risk to suffer chronic debilitating conditions, co-infection due to their limitations in physical activity and mental disturbances. This study was carried to find out the health impacts of Yogic practice of Indian healthy jail inmates. Methods It was interventional single group pre-post design study. A total no of 30, Jail inmates including 08 female were participated in this study and practiced Yoga for six months. Body Mass Index, Heart Rate, Blood Pressure, Salivary alpha amylase activity (SAA) a stress marker were assessed before, after three months and after completion of six months of Yogic practice. Results Improvement was noted in all parameters, but significant improvement was noted in systolic blood pressure, diastolic blood pressure, mean blood pressure, double product a index of load in the heart and SAA following Yogic practice in total participants. Significant improvement was also noted in systolic blood pressure, diastolic blood pressure, mean blood pressure, double product a index of load in the heart and SAA following Yogic practice in male group. No significant effect was noted in female group. Conclusions The present study revealed that regular Yogic practice resulted in reduction blood pressure, load in the heart and stress in mail jail inmates, when it is practiced regularly and carefully.

In-Vitro Antidiabetic Effect of Ziziphus mucronata Leave Extracts

Background: Diabetes is a metabolic disorder characterized by hyperglycemia due to the body’s inability to produce insulin or inaction of the produced insulin or a combination of both. One antidiabetic therapeutic approach is to reduce gastrointestinal glucose production and absorption through the inhibition of carbohydrate digesting enzymes such as alpha-amylase as well as through the inhibition of hemoglobin glycosylation. Objective: This study sets out to evaluate the in vitro antidiabetic activity of Ziziphus mucronata extracts for their effect on alpha-amylase and glycosylation of hemoglobin. Methods: Successive gradient maceration of Z. mucronata leaves were carried out using Hexane, Acetone, Methanol and separately with water to obtain four (4) extracts labelled HE, AE, ME, and WE respectively. These were subjected to in vitro studies for their inhibitory effect on alpha-amylase and hemoglobin glycosylation, Standard laboratory methods were used to screen for phytochemicals of the most potent extract. Results: The result showed that AE, ME and WE extract exhibited a dose-dependent increase in percentage inhibition of both alpha-amylase and hemoglobin glycosylation. However, on a stricking note, the AE showed a more potent data result with percentage (%) potency of 71.02 at 1mg/ml, the lowest glucose concentration (of 25mg/ml) at 0.242nm as well as the highest hemoglobin glycosylation inhibitory mean concentration of 3.663nm after 72 hours. The AE of Z. mucronata (the most potent) revealed the presence of alkaloids, anthraquinone, glycosides, flavonoids, phenols, saponin, tanins and terpenoids. Conclusion: Thus, the Acetone extract is more likely to give a lead antidiabetic drug molecule of drug when further explored; which somewhat justify the folkloric claims of Z. mucronata leave as an antidiabetic. Keywords: Heamoglabin glycosylation, Alpha-amylase enzymes, Inhibition, Glucose.

Determination of Functional Properties of Sri Lankan Ambarella (Spondias dulcis Forst. syn. Spondias cytherea Sonn.) Fruit and Development of Vacuum Dried Ambarella Fruit Powder and Incorporated Soup Mix

Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties. Methods: Ethanolic extracts of two Ambarella varieties were analyzed for antioxidant potential in terms of total phenolic content (TPC), total flavonoid content (TFC), ferrous reducing antioxidant power (FRAP), radical scavenging activities of DPPH and ABTS and α-amylase inhibitory activity. Results: Fresh dwarf Ambarella showed a significantly (p<0.05) high TPC (3.35±0.10 mgGAE/g) while fresh large Ambarella showed a significantly (p<0.05) high FRAP (0.71±0.13 mgTE/g) and DPPH (3.57±0.31 mg TE/g). In comparison of ethanolic extracts of VD Ambarella powders, a significantly (p<0.05) higher antioxidant potential in terms of FRAP (4.19±0.06 mgTE/g) exhibited in dwarf variety while significantly (p<0.05) higher ABTS (4.03±0.27 mgTE/g) and DPPH (3.00±0.49mgTE/g) exhibited in large Ambarella. Alpha amylase inhibition activities of fresh fruits of large and dwarf were 46.30±4.07% and 49.55±3.18% where as in VD powders were 27.59±5.03% and 15.58±5.86% respectively. An instant soup mixture was developed incorporating 20% of VD powder from large variety due its abundance. The antioxidant potential of ethanolic extract of the soup mixture in terms of TPC, TFC, ABTS, and FRAP were 0.55±0.00 mgGAE/g, 0.04±0.00 mgQE/g, 1.65±0.06 mgTE/g, and 0.04±0.15 mgTE/g. Alpha amylase inhibition activity of soup mixture was 39.49±0.29%. Conclusion: The both types of fresh fruits exhibited higher antioxidant potential except FRAP and higher anti-amylase inhibition than VD Ambarella powder.

Describing a novel chemotherapeutic drug formulated by Diosmin for the treatment of acute lymphoblastic leukemia and diabetes mellitus

IntroductionDiosmin is a natural citrus flavone with remarkable antioxidant and anti-inflammatory features. Acute leukemia is a common type of cancer that is caused in the blood.Material and methodsAlpha amylase activity was determined by a method adapted from the work of Taha et al.ResultsIn this study, we examined its effect on some important enzymes, the IC50 values were 196.07 for Aldose reductase, and 76.40 for alpha amylase. The molecular docking study was performed to assess the binding affinity and biological activities of diosmin in the presence of alpha amylase and aldose reductase. The results of the docking study indicated that diosmin has a remarkable binding affinity to these enzymes with a docking score of -9.768 and -140469 for alpha-amylase and aldose reductase, respectively. Therefore, this compound could be used as a potential inhibitor for these enzymes. In the cellular and molecular part of the recent study, the treated cells with Diosmin were assessed by MTT assay for 48h about the cytotoxicity and anti-human acute lymphoblastic leukemia properties on HL-60, Clone 15 HL-60, HL-60/MX1, and HL-60/MX2 cell lines. The IC50 of Diosmin were 466, 323, 502, and 537 µg/mL against HL-60, Clone 15 HL-60, HL-60/MX1, and HL-60/MX2 cell lines, respectively.ConclusionsThe viability of acute lymphoblastic leukemia cell lines reduced dose-dependently in the presence of Diosmin. It appears that the anti-human acute lymphoblastic leukemia effect of Diosmin is due to their antioxidant effects.

Bioconversion of Industrial Cassava Solid Waste (Onggok) to Bioethanol Using a Saccharification and Fermentation process

Cassava solid waste (Onggok) is a by-product of the starch industry containing a lot of fiber, especially cellulose and hemicellulose. It has the potential to be converted to bioethanol. This work aimed to evaluate the effect of feedstocks ratio for the optimal bioethanol production via enzymatic and acidic hydrolysis process in a batch fermentation process. The effect of alpha-amylase and glucoamylase activities was studied. The sulfuric acid concentrations in the hydrolysis process in converting cassava into reducing sugar were also investigated. The reducing sugar was then fermented to produce ethanol. Enzymatic and chemical hydrolysis was carried out with the ratio of onggok(g)/water(L), 50/1, 75/1, and 100/1 (w/v). In the enzymatic hydrolysis, 22.5, 45, and 67.5 KNU (Kilo Novo alpha-amylase Unit) for liquefaction; and 65, 130, and 195 GAU (Glucoamylase Unit) for saccharification, respectively of enzymes were applied. The liquefaction was carried out at 90-100⁰C for 2 hours. The saccharification was executed at 65 ⁰C for 4 hours. Meanwhile, the acidic hydrolysis operating condition was at 90-100 ⁰C for 3 hours. The fermentation was performed at pH 4.5 for 3 days. Fourier Transform Infra-Red (FTIR) analysis was conducted to evaluate the hydrolysis process. The highest ethanol was yielded in the fermentation at 8.89% with the ratio of onggok to water 100:1, 67.5 KNU of alpha-amylase, and 195 GAU of glucoamylase. Ethanol was further purified utilizing fractional distillation. The final ethanol concentration was at 93-94%.