Identification of the nitrate and nitrite content in leafy vegetables from the city of Zliten: تحديد محتوى النترات والنتريت في الخضار الورقية من مدينة زليتن

The study identifies the nitrate (NO3) and nitrite (NO2) content in leafy vegetables (parsley, chard, coriander) in three agricultural areas in Zliten (Azdo, Dafniya, Madjer) using the colorimeter dr / 980 device, and assesses whether the content is within the comparatively with allowable concentrations. The results obtained from this study show that the nitrate concentrations in all samples examined are within the global standards, with the highest level of 5.5 ppm found in chard samples collected from the area of Azdo. As for nitrite, the concentrations found in the studied samples are higher than nitrate concentrations. Overall, the nitrate and nitrite content are found to be within the permitted concentrations based on international standards, where the highest concentration of nitrite of 60 ppm is recorded in parsley samples from the Dafniya area.

Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region

Sichuan bacon is one of the most popular types of Chinese bacon in the domestic market. High-throughput sequencing was used to characterize the bacterial diversity of 39 Sichuan bacon samples collected from 3 geographical regions. The results showed that the bacterial diversity of Sichuan bacon in different regions demonstrated certain specificity as well as similarity, and the shared OTUs were close to 81% of the total number in the basin group, mountain group, and plateau group. At the genus level, Staphylococcus is the most dominant genus among the three groups, covering 26.7%, 20.6%, and 22.7%, respectively. Beta diversity shows significant differences in bacterial compositions in different geographic regions, especially for Pseudomonas, Brochothrix, Lactobacillus, Lactococcus, and Enterococcus. Meanwhile, some physicochemical characteristics were analyzed, and a significant difference (p < 0.05) among the three regions was shown in the Aw, pH, and nitrite content, which were significantly correlated with undesired bacteria. This study provides insights into the understanding of the role of bacterial communities in the microbial safety and quality improvement of Sichuan bacon.

Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages

The aim of this study was to investigate using arugula or pre-converted extracts as nitrite alternatives in heat-treated fermented sausages. Sausages with nitrite, 150 mg/kg of NaNO2, 1.2% arugula extract, and 1.5% pre-converted arugula extract were formulated. Natural nitrate sources added resulted in significantly lower oxidation content compared to negative control groups at initial storage. The addition of natural nitrate sources influenced colour, pigments, and conversion rate of sausages. Pre-converted arugula extract showed little effect on the residual nitrite content. The result of colour, oxidation, and nitrite analysis suggest pre-converted arugula is a potential nitrite replacer, but arugula as a nitrate source is limited to provide the functions of nitrite.

Nitrite content in meat products from the Serbian market and estimated intake

The aim of this study was to determine levels of nitrites in some meat products sold on the Serbian market over a period of 3 years (2018-2020) and to compare results with maximum residue levels as well to discuss dietary exposure of the Serbian adult population to nitrites.A total of 1291 meat product samples, produced by the Serbian meat industry or imported (509 dry fermented sausages, 37 semi-dry fermented sausages, 451 finely minced cooked sausages and 294 coarsely minced cooked sausages), were obtained from the Serbian retail market during 2018-2020.Higher mean levels of nitrite content, expressed as NaNO2, were found in cooked sausages (40.35 mg kg-1, finely minced and 33.75 mg kg-1, coarsely minced) compared to fermented sausages (1.86 mg kg-1 dry fermented and 1.83 mg kg-1, semi-dry fermented).The average dietary exposure to nitrites, expressed as nitrite ion, for the Serbian adult population varies from 0.001 to 0.015 mg kg-1body weight (BW) day-1 and was far below the European acceptable daily intake (0.07 mg kg-1 BW day-1). In conclusion, the concentrations of nitrite in all meat products were below established maximum permitted levels (national and European), indicating that the use of nitrite as a food additive in Serbia is generally in line with existing regulations.

Lacidipine Attenuates Symptoms of Nicotine-Withdrawal in Mice

Nicotine-withdrawal after daily exposure manifests somatic and affective symptom including a range of cognitive deficits. Earlier studies suggested participation of L-type calcium channels (LTCCs) in development of nicotine dependence and expression of withdrawal signs. An upsurge in Ca2+-induced oxidative stress in brain underlies the biochemical events and behavioral signs of nicotine-withdrawal. The present study is aimed to explore the effects of lacidipine (LTCC antagonist) against nicotine-withdrawal. Swiss albino mice were administered (−)-nicotine hydrogen tartrate (3.35 mg/kg, t.i.d.) from day 1 to 7 and alongside lacidipine (0.3, 1 and 3 mg/kg, i.p.) given from day 1 to 14. Somatic withdrawal signs were noted 48 h after last dose of nicotine. Bay-K8644 (LTCC agonist) was administered in mice subjected to nicotine-withdrawal and lacidipine (3 mg/kg) treatments. Behavioral tests of memory, anxiety, and depression were conducted on day 13 and 14 to assess the effects of lacidipine on affective symptoms of nicotine-withdrawal. Biomarkers of oxido-nitrosative were quantified in the whole brain. Nicotine-withdrawal significantly enhanced somatic signs and symptoms of anxiety, depression, and memory impairment in mice. Lacidipine (1 and 3 mg/kg) attenuated nicotine-withdrawal induced somatic symptoms and also ameliorated behavioral abnormalities. Nicotine-withdrawal triggered an upsurge in brain lipid peroxidation, total nitrite content, and decline in antioxidants and these effects were attenuated by lacidipine. Bay-K8644 significantly abolished improvement in somatic and affective symptoms, and antioxidant effects by lacidipine in mice subjected to nicotine-withdrawal. Lacidipine mitigated nicotine-withdrawal triggered somatic and affective symptoms owing to decrease in brain oxido-nitrosative stress.