Gamma IR radiation is one of the most popular ray treatments in food industry. It is used to control micro-organisms proliferation in a wide range of products however the response of bacteria to low doses is still unknown. In this study we mainly focus on morphological alteration and virulence gene expression in Listeria monocytogenes after gamma irradiation treatments. The atomic force micrographs (AFM) showed that 0.5 kGy dose has no effect on the membrane morphology of L. monocytogenes. However, after 0.7 kGy treatment, the cells lost their typical shape and smooth membrane and 1 kGy dose was totally destructive. Moreover, membrane fatty acid composition was analyzed by the chromatographic method after different gamma doses. Significant modifications on fatty acids composition were detected in the irradiated strain showing a novo synthesis of membrane lipids: C12:0; C14:0; C15:0; C16:0 and C18:0. In addition, we reported an increase of the saturated fatty acid, essential for membrane adaptation under stress conditions. The expression levels of three virulence genes (hlyA, fri and prfA) were studied in the same conditions using real-time PCR technique. The analysis revealed that both prfA and fri genes were up-regulated after gamma treatment. The induction of prfA, which is a regulator gene, may affect the expression other genes controlling the adaptive form in the treated strain. This study open prospects for further researches to explain the regulatory mechanisms of the adaptive response in Listeria monocytogenes when exposed to sublethal irradiation-stress.

The relationships between tumorigenesis and nutrition are difficult to analyse. In addition to the composition of foods, a number of environmental and other factors modify the results of dietary observations. The nutritional factors can also be direct-acting carcinogens, promoters, and anti-promoters in the process of tumor formation. The most important promoters are excessive energy, high fat and animal protein intake, low fiber intake, and excessive alcohol consumption. The dietary fiber, antioxidant vitamins, antioxidant minerals and other elements play a prominent role among anti-promoters in foods. The primary purpose of the manuscript is to analyze these promoters, anti-promoters, and direct-acting carcinogens. Furthermore, we prepare and present foods that significantly contribute to a tumor preventive diet and support the active defense of the human body with the help of gastronomic science.

This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and specific loaf volume of 1.86cm3/g was recorded for 40% buckwheat incorporated bread with an increased weight of 109.40g. The protein, fat, crude fiber, ash, and iron were found to be 12.55%, 4.89%, 1.56%, 2.43%, and 3.27 mg/100 g respectively, in 25% buckwheat flour incorporated bread. The formulation of 25% buckwheat flour was found to be best in sensory characteristics in terms of color, taste, flavor, crumb appearance, and overall acceptability. Hence, the results concluded that 25% buckwheat incorporated flour bread was the optimum bread formulation for the preparation of composite bread.

There are more and more group sports events and individual sporting opportunities in the world. In this case, a number of factors need coordinated organ function. This requires an increased attention to the protection of the athletes health. The regular consumption of functional foods with physiologically active substances found in them can stimulate organ function. Physiologically active ingredients in these functional foods include minerals, macronutrients, conjugated linoleic acid, coenzyme Q10, probiotics, prebiotics, omega-3 fatty acids, choline, and vitamins. Their effect is also beneficial in the functioning of the movement system, circulatory system, visceral organs, regulatory system and sensory system. Our publication is aimed to analyze the organ systems used in the physical activity, the functional foods that affect them, and the active ingredients in them. It is imperative to use nutritionally rich foods for keeping good health.

Sweet basil (Ocimum basilicum L.) is an aromatic plant directly used for spice, medicine, feed of honeybee, ornamental and also used as raw material for different industries. Sweet basil is most widely cultivated due to its high economical value, popularity and demands among the economically important species of basil. Sweet basil is widely distributed throughout subtropic and tropical regions and currently widely cultivated in India, Ethiopia, Egypt, Iran, Japan, China and Turkey. Commercially, it extensively cultivated for essential oil production in many continents around the world for its numerous economical, medicinal and aromatic values. In Ethiopia, sweet basil is popular spice plant used by population and each Ethiopian ethnic groups have different names for sweet basil throughout the country. Ethiopian farmers conventionally cultivate and use this crop for house consumption and provide for local market mainly as spice. Sweet basil’s aromatic leaf directly used as flavouring agent in different foods and beverages industries. Oil and oleoresin of sweet basil indirectly widely used for flavour and fragrance in the food, pharmaceutical, cosmetic, and aromatherapy industries. It also used extensively in pharmaceutical, cosmetics, aromatherapy and food industry. The other use of sweet basil is for production of honey and can be used as ornamental plant. Sweet basil is very important crop that can play great role on the economy of Ethiopian farmers. Generally, Sweet basil plant is can be considered as; easily available, easy to grow, have multipurpose advantages that should be produced as high value crop.