1.Characterization of lignocellulolytic bacterial strains associated with decomposing wood residues in the Lagos lagoon, Nigeria
Olanike Maria Buraimoh ; Matthew Olusoji Ilori ; Olukayode Oladipo Amund
Malaysian Journal of Microbiology 2015;11(3):273-283
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
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Fermentation
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Phoeniceae
2.Modulatory Effects of Gut Microbiota on Constipation: The Commercial Beverage Yakult Shapes Stool Consistency
Min CHEN ; Xujun YE ; Dan SHEN ; Chunwei MA
Journal of Neurogastroenterology and Motility 2019;25(3):475-477
No abstract available.
Beverages
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Constipation
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Gastrointestinal Microbiome
3.Bacteriological examination of soft drinks.
Journal of the Philippine Medical Association 0000;():0-
1. The bacteriological examinations of 1,967 samples of soft drinks which were made in our laboratory, are presented in this report. The 14 different kinds of soft drinks are enumerated2. Seventy-five and fifteen hundredth per cent (75.15%) of the beverages had a colony count of 0-10; 19.06% , 11-100; 2.64%, 101-50,000 and 3.15% over 50,0003. If 50,000 standard colony-count was adopted, as it was adopted in this country for soft drinks, only 3.15% of our soft drinks may be considered of suspicious sanitary quality4. If 100 colony count was adopted,5.79% of our soft drinks would be considered of doubtful sanitary source5. Based on our colony counts of soft drinks, we are of the opinion that even 10 colony counts may be adopted as the standard for our soft drinks of good sanitary quality, but not to exceed a colony count of 100 as has been suggested abroad6. Out of 1,967 samples of soft drinkds, 47 or 2.35% were found positive of coliform organism. Five kinds of soft drinks were found positive for coliform organism. Forty-six and eighty-one hundredth per cent (46.81%) of the coliform organisms were detected in sarsaparilla; 17.02% in orange; 19.15% in lemonade; 14.89% in strawberry; and 2.13% in cream soda. We failed to isolate coliform organisms in the other kinds of beverages. There was a definite correlation of colony count and the pressence of coliform organism. With the colony of 0-10, the incidence of coliform organism was 4.26%; 11-100, 17.02%; 101-50,000, 21.28% and over 50,000, 57.44%7. The incidences of coliform organisms in the different kinds of soft drinks were: sarsaparilla, 2.78%; orange, 1.19%; lemonade, 3.20%;strawberry, 14.58%; and cream soda, 4.34%. Because of the limited samples of strawberry and cream soda which were examined, we felt that the incidence of positive coliform organisms in them could not be regarded as having any significance8. The following may be suggested as bacteriological standard for soft drinks in this countrya. A colony count of not more than 10 colonies per cubic centimeter of high sanitary quality, but not to exceed 100 coloniesb. Coliform organisms should be negative. (Summary and conclusions)
Bacteriological Techniques, Bacteriology, Beverages
4.Trends in beverage consumption and contribution to total energy intake in the Philippines: 2008-2019
Charina A. Javier ; Mario V. Capanzana ; Apple Joy D. Ducay ; Josie P. Desnacido ; Glen Melvin P. Gironella
Philippine Journal of Health Research and Development 2021;25(4):45-52
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
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Energy Intake
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Obesity
5.A Study on the General and Nutritional Information of Children's Preference Foods Sold in the Middle, High School Stores.
Sim Yeol LEE ; Seung Sin LEE ; Gyoung Mi KIM ; Soo Chang KIM
Korean Journal of Community Nutrition 2012;17(3):302-311
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
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Bread
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Candy
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Carbonated Beverages
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Commerce
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Dairy Products
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Humans
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Snacks
6.Permanent cardiac pacemaker therapy in a patient with swallow syncope.
Ji Young KO ; Keun LEE ; Sang Yol CHON ; Dong Hyun LEE ; Ka Young LEE ; Ju Rak MA ; Seong Hwan KIM
Korean Journal of Medicine 2003;65(Suppl 3):S743-S746
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
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Atrioventricular Block
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Beverages
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Carbonated Beverages
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Deglutition
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Humans
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Syncope*
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Unconsciousness
7.Permanent cardiac pacemaker therapy in a patient with swallow syncope.
Ji Young KO ; Keun LEE ; Sang Yol CHON ; Dong Hyun LEE ; Ka Young LEE ; Ju Rak MA ; Seong Hwan KIM
Korean Journal of Medicine 2003;65(Suppl 3):S743-S746
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
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Atrioventricular Block
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Beverages
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Carbonated Beverages
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Deglutition
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Humans
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Syncope*
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Unconsciousness
8.Measurement of Purine Contents in Korean Alcoholic Beverages.
Journal of Rheumatic Diseases 2011;18(1):1-2
No abstract available.
Alcoholic Beverages
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Alcoholics
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Humans
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Purines
9.Association between Sugar-Sweetened Beverage Consumption and the Risk of Gout: A Meta-Analysis.
Journal of Rheumatic Diseases 2016;23(5):304-310
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*
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Female
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Gout*
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Humans
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Male
10.Study on the matching of the shade between beverage and modifying porcelain shade guide.
Jiang-wu YAO ; Shui-gen LI ; Jin-ying LIN
West China Journal of Stomatology 2007;25(5):481-484
OBJECTIVETo evaluate the matching of the shade between beverage and modifying porcelain shade guide according to Munsell color order system, thus to provide the reference basis for selecting modifying porcelain to mimic the stain of natural tooth by technician.
METHODSThe shade of Vita Akzent, Vita Interno, Shofu Vintage & Unibond and Noritake Super Porcelain EX-3 shade tabs as well as 15 kinds of beverage were measured according to Munsell color order system on Color-Eye 7000A spectrophotometer. The difference of the frequency of approximate hue, value, and chroma between shade tabs and beverage were compared by calculating the Fisher exact probabilities.
RESULTSThe frequency of approximate hue between 4 kinds of shade tabs and 15 kinds of bev-erage was significant different (P<0.05), while the frequency of approximate value, and chroma was not significant different (P>0.05).
CONCLUSIONExcept the hue, the color distribution of 4 kinds of shade tabs was similar to that of 15 kinds of beverage. But the color of beverage also can be approximately matched by any kind of modifying porcelain by mixing porcelain powder of appropriate hue, value, and chroma.
Beverages ; Color ; Colorimetry ; Dental Porcelain ; Prosthesis Coloring