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Full-Text Articles in Life Sciences

Influence Of Lactobacillus Rhamnosus Isolated From “Amabere Amaruranu” Cultured Milk On Adipogenesis, Justin E. Kotala Dec 2015

Influence Of Lactobacillus Rhamnosus Isolated From “Amabere Amaruranu” Cultured Milk On Adipogenesis, Justin E. Kotala

Electronic Theses and Dissertations

This study was performed to test the in vitro effects of a Lactobacillus rhamnosus isolate from “amabere amaruranu”, a traditional Kenyan cultured milk, on 3T3-L1 and Caco-2 cell lines. Cultures of fully mature 3T3-L1 adipocytes were treated with bacterial isolate cell extract (CE), filtered spent broth (FSB) from overnight bacterial culture, or with a PBS control. Expression levels of PPAR³1 and 2, C/EBP±, and ATGL proteins in 3T3-L1 cells were upregulated by FSB treatment. CE treatment did not affect protein expression levels. Expression of MTTP and SREBP-1c proteins in Caco-2 cells showed no change with either treatment. Optical density ...


Characterization Of A Sample Population Of Dental Hygiene Patients With And Without Periodontal Disease As Determined Through Fatty Acid And Fruit And Vegetable Intake, Caitlin R. Jackson May 2015

Characterization Of A Sample Population Of Dental Hygiene Patients With And Without Periodontal Disease As Determined Through Fatty Acid And Fruit And Vegetable Intake, Caitlin R. Jackson

Undergraduate Honors Theses

This study was designed to compare the fatty acid and fruit and vegetable intake of people with and without periodontal disease. Periodontal disease affects approximately 15 percent of the developed world population. Participants filled out a food frequency questionnaire (FFQ) for both fruit and vegetable and fat intake. A sample of whole blood (EDTA) was collected to determine the fatty acid profile of participants’ red blood cell (RBC) membrane. This analytical procedure determines the average fatty acid intake of the participant over the previous 90 to 120 days. Participants were classified as case (n=10, patients diagnosed with periodontal disease ...


Probiotic Potential Of Bacterial Isolates From ‘Amabere Amaruranu’ Cultured Milk, Blaise B. Boyiri Aug 2014

Probiotic Potential Of Bacterial Isolates From ‘Amabere Amaruranu’ Cultured Milk, Blaise B. Boyiri

Electronic Theses and Dissertations

Probiotics are viable nonpathogenic microbes that positively affect host health. Probiotics inhibit infection, activate immunity, and promote mucosal-barrier development. Many microbes have probiotic activity. Nonetheless, the selection of stable strains and their specific mechanism(s) of action are not fully elucidated. Bacteria from ‘Amabere amaruranu’ cultured milk from Kenya were isolated and identified by PCR sequence analysis of the 16S rRNA gene. Isolates were examined for stability to acid and bile, antimicrobial activity, mucin production, and degradation and sensitivity to antibiotics, hence their potential for probiotics. Lactobacillus isolates were acid unstable, bile-stable, nonmucinolytic, and presented antibacterial activity. L. rhamnosus cell ...


Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu Aug 2009

Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu

Electronic Theses and Dissertations

Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves ...


Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss Aug 2009

Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss

Electronic Theses and Dissertations

In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972 ...


Reversed-Phase Hplc Determination Of Cholesterol In Food Items., David Christian Essaka May 2007

Reversed-Phase Hplc Determination Of Cholesterol In Food Items., David Christian Essaka

Electronic Theses and Dissertations

Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4 ...


Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke Aug 2006

Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke

Electronic Theses and Dissertations

Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear ...


Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma Dec 1994

Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma

Electronic Theses and Dissertations

The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presence or absence of ascorbate or urate. The ...