In this study we assessed the extent to which diet quality and eating habits affected the composition of distal gut microbiota. Twenty six adult subjects from low-income communities with a recently established food hub were recruited, and their fecal microbiota was analyzed via interrogation of 16S rRNA gene. Among the dietary and biometric parameters recorded for each subject, age was a statistically significant contributor to microbiota composition variability. While healthy eating and body mass indices had no direct correlation between themselves, they displayed opposite effects in structuring microbiota composition. Thus, adopting healthier eating habits might potentially counteract the obesity-related shifts in gut microbial communities. Keywords: microbiota, nutrition, BMI, Western diet, obesity, healthy eating index

Anisakis spp. (Nematoda: Anisakidae) parasitize a wide range of marine animals, mammals serving as the definitive host and different fish species as intermediate or paratenic hosts. The present study was performed to investigate the infection status of the third stage larvae (L3)on Anisakis in marine fishes for sale in Changsha City, Hunan province, China. Marine fishes were randomly collected from markets in Changsha City from January to July in recent years, and then classified. And a total of 142 fish including 8 species of fish were investigated ,including ribbonfish 15 ,small yellow croaker 30, saury 20, turbot 5, bummalo 20, sardines 30, Cuttlefish 10 and yellow teeth 12. we carefully dissected and examined each individuals body cavity, viscera organs, back, abdomen, fish tail and recorded the infection rates of nematodes. The staining nematodes by hydrochloric acid carmine red were carried conventional morphological identification under an optical microscope, seven nematodes were randomly selected to extract genomic DNA for molecular biological identification. The infection rate of the third stage larvae (L3) of Anisakis was observed, respectively 33.3% in ribbonfish(5/15), 10% in small yellow croaker (3/30),25% in saury(5/20), 75% in bummalo (15/20). The infection of the third-stage larvae of the genus Heterodera in the fish market in Changsha is relatively serious, and the degree of infection has a certain relationship with the type and body parts of the fish. Therefore, this will give some hints and guidance for future health quarantine and fishery production, processing and export. Keywords: Changsha City; marine fish; third-stage larvae of anisakis; parasitic diseases

Biochars were produced from cashew nut shell at 400, 600 and 800°C. Production temperature significantly affected biochar properties and consequently the adsorption mechanisms of ochratoxin A. Biochars produced at higher temperatures had significantly higher specific surface areas, resulting in higher OTA adsorption capacities. The isotherms and kinetics of the adsorption were used to identify the adsorption mechanisms. For the kinetics study, experiments were carried out after adjustment of the parameters influencing the system, such as pH, biochar quantity and OTA initial concentration. Experimental results were modelled according to isotherm equations representing Langmuir model and Freundlich model. Langmuir model matched best with the experimental data. The chemical surface reaction was fitted to a pseudo-second order equation, with very high regression coefficients. Key words: Biochar, Adsorption, Ochratoxin A, Isotherms, Kinetics

The purpose of this study was to evaluate the properties of the orange juice by-product as potential ingredient and to investigate the effect of incorporation of this by-product as wheat flour replacer in cake and fat replacer in low-fat burger on physicochemical and sensory characteristics of sponge cake and low fat beef burger. The analysis comprised: chemical composition, total phenolic and flavonoids content and antioxidant activity of the dried orange juice by-product. The results showed that dried orange by-product contents 8.23% ash, 1.02% fat, 8.12% protein, 78.19% total carbohydrate and 63.05% total dietary fiber. The results showed that the extract yield was 29.89 and 28. 25% and total polyphenolic content recorded 22.615 and 21.045mg/g dried extract while the total flavonoids content recorded5.166 and 4.937mg/g dry extract for methanol: water and ethanol: water extracts respectively. The antioxidant activity of the methanolic and ethanolic extracts of orange juice by-product was assessed using stable DPPH radical. Both orange juice by-product extracts exhibited very strong antioxidant activity with EC50 of 11.67 and 13.21µg extract/ µg DPPH, respectively. Effects of replacement of cake wheat flour with different levels of dried orange by-products (5%, 7.5% and 10%) were investigated regarding sensory aspects. The sensory profile of cake with OJBP showed that addition 5% orange juice by-product as wheat flour replacer in the cake formula improved the appearance, color, taste, odor and overall acceptability of the cakes comparing to the control sample. When the replacement level was increased to 7.5 and 10% all the sensory properties showed significant decrease comparing with the control sample. Orange juice by-product was evaluated as a fat replacer on physicochemical and sensory characteristics of low-fat burger. The results showed that OJBP at all replacement levels reduced the cooking loss, shrinkage % and prolonged the storage stability of the produced burger compared to the control samples. The replacement of fat by OJBP in burger at low level (2.5%) led to improvement of all the sensory parameters. Whoever, at the highest level (7.5%) partially impairs the acceptance of the product compared to the control samples. Keywords: Orange juice by-product, bioactive compounds, sponge cake, low-fat burger