Aims: The presence of lignocelluloses, especially sawdust in the Lagos lagoon and the attendant ecological problems warranted studies on their degradation. This study aimed to isolate and identify the indigenous bacterial strains capable of utilizing lignocellulosic wastes under the prevalent tropical estuarine conditions. Methodology and results: Nine bacterial species were obtained by elective culture from decomposing wood residues in the lagoon. They were identified on the basis of morphology, biochemical characteristics and analysis of their 16S rRNA gene sequences as Streptomyces, Bacillus and Paenibacillus species. They were cultured on various ligninrelated lignocellulosic substrates over a period of 7 to 12 days. All the isolates showed moderate to very good growth on sugarcane baggase. Streptomyces albogriseolus strain AOB and Paenibacillus sp. ROB showed good growth on grass while on sawdust, only Streptomyces AOB, and Bacillus megaterium strain NOB showed good growth. High performance liquid chromatographic analysis showed that the Streptomyces species completely utilized coniferyl alcohol, B. megaterium strain NOB utilized 90-100% of all the lignin- related aromatic compounds. All the bacterial species utilized less than 40% of sinapyl alcohol, Bacillus sp. OOB and Paenibacillus sp. strain ROB failed to utilize vanillic acid. Conclusion, significance and impact of study: The isolates degraded lignocellulosic wastes and lignin-related compounds. The role of fungi in the breakdown of lignocellulose in the Lagos lagoon had been the subject of previous research considerations whilst the role of bacteria spp was unreported. Autochthonous bacterial species may equally play a role in the bio-rehabilitation of the sawdust-polluted water of the Lagos lagoon. Keywords: Lignocellulose, Streptomyces, Bacillus, Paenibacillus, pollution
Alcoholic Beverages ; Fermentation ; Phoeniceae

Background: Unhealthy diet, including high consumption of beverages with added sugars, has been attributed to the increasing trend of overweight and obesity. Objectives: This study explored the trend in beverage consumption and estimated the percent energy contribution of beverages to the total energy intake of selected population groups in the Philippines from 2008 to 2019. Methodology: The proportions, mean intakes, and percentile distributions of energy intake from beverages of selected population groups in 2008, 2013, and 2018-2019 used in this study were estimated using the National Nutrition Surveys by the Food and Nutrition Research Institute. Two analyses were done for the energy intake from beverages: (1) beverages excluding milk and dairy products, and (2) all beverages. The energy intake from sugars and syrups was also noted. Results: Results showed that the mean energy intake for beverages increased from 2008 to 2018-2019 for all age groups. The mean contribution of beverages to total energy intake, excluding milk and dairy products, was generally low but increased from 2008 to 2018-2019 with ranges from 2.3-3.7% and 2.8%-5.2%, respectively. However, high beverage consumers or those consuming ≥120 kcal per day, even excluding milk and dairy products, were observed in 6.3% of children 6 months to 5 years, 10.3% of children 6-12 years old, 16.1% of adolescents, 23.5% of adults, and 13.0% of pregnant women in 2018-2019. Conclusion Behavior change communication strategies are needed to prevent obesity and other lifestyle-related diseases, particularly in the population groups with a high consumption of caloric beverages.
Beverages ; Energy Intake ; Obesity

No abstract available.
Beverages ; Constipation ; Gastrointestinal Microbiome

The purpose of this study was to provide preliminary data for better safety control over children's preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children's preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children's preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children's preference foods sold were found to be in the high calorie/low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children's preference foods sold in middleand high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children's snack distribution environment. In addition, dairy products, which take up 15% of children's preference food, should be diversified to meet their nutrient requirements.
Beverages ; Bread ; Candy ; Carbonated Beverages ; Commerce ; Dairy Products ; Humans ; Snacks

Syncope is sudden transient loss of consciousness and postural tone with spontaneous recovery. A 74-year-old man presented with multiple, recurrent episodes of syncope associated with swallowing beverages. Sinus pause and 2:1 atrioventricular block were induced by swallowing carbonated beverages. He was treated with permanent cardiac pacing for the prevention of syncope. Swallow syncope did not recur for one year after implantation of a cardiac pacemaker.
Aged ; Atrioventricular Block ; Beverages ; Carbonated Beverages ; Deglutition ; Humans ; Syncope* ; Unconsciousness

Syncope is sudden transient loss of consciousness and postural tone with spontaneous recovery. A 74-year-old man presented with multiple, recurrent episodes of syncope associated with swallowing beverages. Sinus pause and 2:1 atrioventricular block were induced by swallowing carbonated beverages. He was treated with permanent cardiac pacing for the prevention of syncope. Swallow syncope did not recur for one year after implantation of a cardiac pacemaker.
Aged ; Atrioventricular Block ; Beverages ; Carbonated Beverages ; Deglutition ; Humans ; Syncope* ; Unconsciousness

OBJECTIVE: The aim of this study was to analyze published data for an association between consumption of sugar sweetened beverages (SSBs) and the development of gout. METHODS: We performed a meta-analysis to examine the highest and lowest categories of SSB consumption in relation to risk of gout. RESULTS: Three studies including 2,606 gout patients among 134,008 participants were included. Meta-analysis revealed a significant association between SSB consumption and gout risk (relative risk [RR]=1.986, 95% confidence interval [CI]=1.447~2.725, p=2.2×10⁻⁵). Stratification by ethnicity showed a significant association between SSB consumption and gout risk in ethnic Europeans, but not in Polynesians (RR=2.110, 95% CI=1.470~ 2.725, p=5.1×10⁻⁵; RR=1.624, 95% CI=0.842~3.135, p=0.148, respectively). SSB consumption and gout risk were associated in original data and imputed data, for both men and women, regardless of data type and sex. The association between the highest SSB consumption group and gout was stronger than the association between the middle group and gout, indicating a dose-response gradient (RR=1.986, 95% CI=1.447~2.725, p<2.2×10⁻⁵ vs. RR=1.260, 95% CI=1.043~1.522, p<0.016). CONCLUSION: This meta-analysis of 134,008 participants demonstrates that SSB consumption is associated with an elevated risk of gout development, particularly in the ethnic European population. Available evidence indicates a dose-response gradient of the relationship between SSB consumption and gout risk.
Beverages* ; Female ; Gout* ; Humans ; Male

No abstract available.
Alcoholic Beverages ; Alcoholics ; Humans ; Purines

We examined the perception of volume in college students with a normal weight versus those students with obesity. College students were divided into a normal weight group (<23 body mass index, n=121) and an obese group (> or =23 body mass index, n=110), The perception of volume was measured under different beverage colors (colorless, black, yellow, and blue) and cup colors (colorless, black, yellow, and blue) containing the same amount of liquid (150 ml). We found that the normal weight group perceived significantly more liquid in a cup with a blue beverage versus a colorless one. The obese group perceived significantly more liquid in a cup with a yellow or blue beverage versus a colorless one. In terms of cup color, the normal weight group perceived significantly more liquid in a black color cup compared to a blue color cup. However, there were no differences in perceived volume according to the color of cup among the obese group. There were no significant differences in the perceived volume between the normal and obese group under all conditions tested. In conclusion, beverage and cup color effects volume perception in normal weight students, while only beverage color effects volume perception in obese students. Therefore, controlling, the color of beverages and cups may help to control the consumption of drinks.
Beverages ; Body Mass Index ; Humans ; Obesity

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.
Beverages ; Carbohydrates ; Coffee ; Food Labeling ; Ice ; Milk