Abdul Alim

Objectives: This study investigated the potential beneficial effects of a probiotic candidate, Clostridium cochlearium 2316, in modulating physiological and metabolic markers in mice with high-fat diet-induced obesity (DIO). Methods: C57BL/6 DIO mice were assigned to three groups (ad libitum): standard low-fat control (LF, 10% fat), high-fat diet (HF, 60% fat), and high-fat diet supplemented with approximately one billion CFU/day of CC2316 via daily oral gavage for 16 weeks. Results: After 16 weeks, the CC group exhibited 17.3% lower body weight gain (p < 0.001) and significant fat mass decrease (p < 0.0001) compared to HF mice. Serum biochemistry showed that CC2316 supplementation resulted in a 27.7% reduction in fasting blood glucose (p < 0.05), a 58.4% reduction in fasting insulin (p < 0.01), and an 89.4% improvement in HOMA-IR score (p < 0.05). Furthermore, serum total cholesterol level decreased dramatically by 40.2% in the CC group (p < 0.001). Despite a higher caloric absorption rate (p < 0.001), CC mice demonstrated a significant beneficial shift in energy expenditure, characterized by an increased basal metabolic rate (p < 0.05), higher energy expenditure (p < 0.05), and an elevated respiratory quotient (RER) (p < 0.05), alongside increased physical activity (p < 0.05). Conclusions: This investigation strongly suggests that CC2316 supplementation mitigates the adverse effects of HFD-induced obesity by modulating whole-body energy metabolism, positioning it as a potential aid to lower risk factors associated with metabolic syndrome. The precise mechanisms linking the gut microbiome to altered energy substrate utilization are discussed and suggested for further investigation.

The study examines the effects of culinary techniques on the organoleptic, nutritional, biochemical, microbiological, and heavy metal content of three commonly consumed fish species: Tenualosa ilisha (Ilish), Putius chola (Puti), and Labeo rohita (Rui). The curry samples of each fish exhibited excellent organoleptic quality, whereas the fresh samples had a lower moisture content (p < 0.05). Fried pieces had higher ash, protein, lipids, and carbohydrates (p<0.05). The culinary technique negatively affected the fried samples, leading to higher nutrient loss (p < 0.05), a higher per-oxide value (POV) (p < 0.05), and a higher total volatile base of nitrogen (TVBN) compared to raw and curry fish, as well as higher heavy metal retention (p < 0.05). As the Ni content of each fish item exceeds the permitted limit and the Cr content exceeds the limit in only Rui fish items, according to the WHO/FAO recommended maximum permissible limit, this creates concern for public health. In microbiological analysis, there is no significant difference between curry and fried items. In conclusion, the study demonstrated that curry fish was the most effective item in terms of culinary technique for retaining higher nutrients, nutritious compounds, and lower POV and TVBN values compared to other fish items.

Methicillin-resistant Staphylococcus aureus (MRSA) can spread from animals to humans, but how it adapts to infect both is not fully understood. Our review aimed to determine the prevalence of MRSA in livestock, poultry, and companion animals in different countries, including Bangladesh, the Hong Kong SAR, Mainland China, and Sri Lanka. Articles were collected using PubMed, Embase, Web of Science, Scopus, CINAHL, and Google Scholar. Only prevalence studies that followed the PICO guidelines were included. A random-effects model meta-analysis was used to pool the data. The quality of the evidence and bias were assessed using the GRADEpro and Cochrane collaboration tools. Out of 1438 articles, 69 studies were eligible for meta-analysis. The studies showed significant heterogeneity (I² = 97.00%, p < 0.0001) in the prevalence of MRSA colonization. Therefore, a random-effects model was used to determine the pooled prevalence of MRSA colonization, which was found to be 4.92% (95% CI: 3.79% to 6.18%). Begg’s test (p = 0.0002) and Egger’s test (p = 0.0044) revealed publication bias. Subgroup analysis of the pooled prevalence of MRSA showed a significant difference (p < 0.00001) when the subgroups were divided by country, MRSA detection method, whether pre-enrichment was performed or not, study period, sample collection location, and study population. Although significant factors can partially explain the heterogeneity, it is crucial to recognize the heterogeneity within different subgroups. The pooled prevalence of MRSA was found to vary significantly (p < 0.00001) among the study periods and has increased since the study period of 2020. Therefore, it is crucial to continuously monitor and implement measures to control the spread of MRSA in animals to minimize the risk of transmission to humans.

Food supplementation is a topic of attention now since consumers are becoming more conscious of their nutritional needs. The purpose of this study was to create innovative biscuits utilizing fruit and vegetable seeds and to assess their quality. The right-shaped biscuits were prepared and baked at 170°C for 20 to 25 mins. There were six distinct varieties of biscuits made: control, date, jackfruit, bean, pumpkin, and mixed seed powder contained biscuits. When compared to other biscuits, the bean seed powder-incorporated biscuit gets a high overall acceptance score (7.88). The mixed seed powder incorporated biscuit had a sizable amount of moisture (4.70%) and ash (1.42%). Jackfruit (24.54%), pumpkin (18.46%), beans (9.03%), and date (74.19%) seed powder incorporated biscuits have quite significant levels of protein, fat, crude fiber, and total CHO. Biscuits containing jackfruit seed powder had relatively high WAC and bulk density (2.51% and 0.67%). The thickness, volume, density and spread ratio were relatively high in jackfruit (1.43 cm), mixed (18.58 cm3 ), date (0.55 g/cm3 ) and bean (4.74) seed incorporated biscuits respectively. The highest iron content was found in pumpkin seed-incorporated biscuits (0.41 mg/100 g). The mixed seed powder-incorporated biscuits had a high (95.06%) percentage of inhibition in antioxidant tests. According to the current study, replacing wheat powder in biscuits with fruit and vegetable seed powder up to 15% would boost the biscuit's nutritional content.