This document discusses fortification of foods for nutritional value addition. It defines various types of fortification like enrichment, restoration, and supplementation. The objectives are to maintain nutritional quality of foods, correct nutritional deficiencies, and increase added value. Advantages include no change in eating habits, fast broad effects, no change in taste, and delivery of micronutrients. Criteria for food selection and appropriate fortification technologies are provided. Constraints like moisture, heating, and food composition are discussed.
Fortification has a strong history, Concept of food fortification came as a result of a particular
public health need. For example, in 1924, Iodine was added to salt in order to prevent the
wealth of problems that had arisen as a result of Iodine Deficiencies. By 1998, Folic Acid was
added to flour, baked goods and cereal to prevent abundant Neural Tube Defects in infants—it
is so effective at reducing this risk that more than 50 countries require folate fortification in
certain foods. Another typical fortification is Vitamin D, which was added to milk in the early
1900s.
Iodine Deficiency Disorders refer to a spectrum of health consequences resulting from inadequate intake of iodine. The adverse consequences of iodine deficiency lead to a wide spectrum of problems ranging from abortion and still birth to mental and physical retardation and deafness, which collectively known as Iodine Deficiency Disorders (IDDs).
this presentation is in two sections, 1st one is about protein quality estimation and 2nd is about novel protein sources.
hope it would be helpful for u guys...
Fortification has a strong history, Concept of food fortification came as a result of a particular
public health need. For example, in 1924, Iodine was added to salt in order to prevent the
wealth of problems that had arisen as a result of Iodine Deficiencies. By 1998, Folic Acid was
added to flour, baked goods and cereal to prevent abundant Neural Tube Defects in infants—it
is so effective at reducing this risk that more than 50 countries require folate fortification in
certain foods. Another typical fortification is Vitamin D, which was added to milk in the early
1900s.
Iodine Deficiency Disorders refer to a spectrum of health consequences resulting from inadequate intake of iodine. The adverse consequences of iodine deficiency lead to a wide spectrum of problems ranging from abortion and still birth to mental and physical retardation and deafness, which collectively known as Iodine Deficiency Disorders (IDDs).
this presentation is in two sections, 1st one is about protein quality estimation and 2nd is about novel protein sources.
hope it would be helpful for u guys...
Nourishing Children Sustainably Using Locally Prepared Complementary Foods by...Peace Chiamaka Ezekwem
Dietary Care for infants and young children is very crucial for growth and development. Commercial food products has become increasingly expensive due to inflation and cost of production. How can be nourish these little ones with readily available and healthy staples?
A dietitian's perspective...
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
2. All agricultural raw materials are processed
before they can be used as
foods.
• In processing stages, some portion of the
nutrients is destroyed.
• Enrichment – addition of specific nutrients to
a food (FDA, 1943).
• Restoration – Replacement of nutrients loss
in processing foods.
3. • Supplementation : any foods or nutrients or a
mixture of both used to improve the
nutritive value.
• Nutrification: Addition of nutrients to the food at
such level as to make major
contribution to food.
• Addition of specific nutrients I.e. milk or flour
• Excess amount to be added.
• Selection of appropriate carrier for nutrients.
4. • To maintain the nutritional quality of foods.
• Keeping nutrients levels adequate to correct
or prevent specific nutritional deficiencies
in the population or in groups at risk of
certain deficiencies.
• To increase the added nutritional value of a
product (commercial view).
• To provide certain technological functions
in food processing
Objectives
5. Advantage of fortification
• Food fortification does not require people to
change their eating habits thus it is socially
acceptable.
• The effect of fortification is both fast and
broad.
• Fortification does not affect organoleptic
properties.
• Food fortification is the safest strategy as the
added nutrient is provided in the diet is low but
constant amounts.
• Way to deliver necessary amounts of
micronutrients.
6. Fortification is the most cost effective
approach to prevent nutrient deficiencies.
• It can be introduced quickly through existing
marketing and distribution system.
• Benefits of fortification are readily visible.
• Food fortification is sustainable as it is socially
acceptable.
• In addition, fortification will reach secondly
target risk groups, such as the elderly, the all
and those who have an unbalanced diet.
7. Limitations of fortification
• A thorough knowledge of dietary habits
and
nutrient intake in the target group(s).
• A complementary educational
programme is
required particularly when the fortification
influences organoleptical characteristics
of the
food.
• Food fortification is not the ultimate
solution of a nutritional deficiency
8. Fortification programme design
• Identification of the target group.
• Identification of the nutrient to be added.
• Selection of foods to reach the vulnerable i.e.
target group.
• Level of nutrient to be added.
• Execution of test protocol - laboratory testing,
bioavailability and pilot trials.
9. • Food fortification is appropriate when there is
demonstrated need for increasing the intake of
essential nutrients in one or more population groups.
• The fortified food must be consumed by a large section
of the population, especially those at greatest risk of
deficiency.
• Relatively little inter and intra individual variations
occurs in the amount of the fortified food conserved.
This will ensure that nutrient intakes remain within a
safe range.
• The essential nutrient(s) should be present in amounts
that are whether excessive nor insignificant, taking
into account intake from other dietary sources.
Criteria for selecting the vehicle for
food
fortification
10. • The nutrient(s) added should not adversely affect the
metabolism of any other nutrient.
• The nutrient's added should be sufficiently stable in
the food under customary conditions of packaging
storage, distribution and use.
• The nutrient(s) added should be physiologically
available from the food.
• The nutrients added should not impart undesirable
characteristics to the food and should not unduly
shorten shelf life.
• The fortified food must be through central processing
in which nutrients can be added under controlled
conditions and minimum cost.
• The additional cost of the fortification should be
reasonable for the consumers
11. Dry mixing : for foods like cereal flours and their
products, powder milk, beverage powder etc.
Dissolution in water : for liquid milk, drinks, fruit
juices, bread, pastas, cookies.
Spraying : for corn flakes and other processed
foods requiring cooking or extrusion steps that
would destroy vitamin activity.
Dissolution in oil : for oily products such as
margarine
Fortification technology
12. Addition : For sugar fortification vitamin A in
powder form is absorbed on to the surface of
the sugar crystals when used with a
vegetable
oil.
Coating : For rice. The vitamins sprayed over
the grains must be coated to avoid losses
when the grains are washed before cooking.
Pelleting : for rice. The vitamins are
incorporated into pellets reconstituted from
broken kernels
14. Food rich in phytate
Suitable technologies
Tannins present in chocolate breakfast
drinks
Fat based foods, salt and sugars
Low acid content of food
Long term risk for male than female
Iodine stability
Periodic checking
Mandatory certification
Iron
Iodine
15. Vitamins are very sensitive to external factors such
as humidity, heat, oxygen, pH, light, oxidizing and
reducing agents.
Some losses must therefore be expected during
food processing and storage.
A part from using a process that causes minimal
losses and packaging material that gives maximum
protection
The food industry must add extra amounts of the
vitamins to compensate for those losses and to
ensure that the finished products has at least the
amounts declared on the label during its normal
shelf life.
Conclusion