Single cell protein (SCP) refers to protein extracted from pure cultures of microorganisms like yeast, algae, fungi and bacteria. It can be used as a protein supplement for humans and animals. SCP is produced by growing microorganisms on substrates through fermentation. The microbes are then harvested, processed and treated to isolate and purify the protein. SCP has potential advantages as a sustainable protein source but also risks if toxic microbes or byproducts are consumed.
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Secondary screening of industrial important microbes DhruviSuvagiya
Detection and isolation of a microorganism from a natural environment like soil containing large number of microbial population is called as screening. It is very time consuming and expensive process.
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
s.sabarinathan ...the alcholic beverage has many benifits on helth if it consumed in a small amount they are produced in the larger quantity in industrial methods they are described in detail
production of alcoholic beverage using biotechnological methods
production of alcoholic beverage using microbial fermentation
contains the types of alcoholic beverage with its industrial production
it contain the use of saccharomyces cervisiae in fermentation of beer.....
This presentation explains the concept of the use of Single Cell protein as an alternative food source. It lists the source, production, advantages and disadvantages of the SCP.
Basic Knowledge about industrial microorganism. why industry choose microorganism rather than chemical. isolation technique of microorganism. source of microorganisms. Process of using microorganism. Disadvantages of using microorganisms in industry. Process of genetic modification of microorganisms. Storage process of microorganism. preservation methods of microorganism. Reculture methods of microorganism.
Single Cell Protein -slideshare ppt
tag
,
single cell protein slideshare
,
single cell protein
,
flowchart of single cell protein production
,
single cell protein pdf
,
single cell protein production ppt
Secondary screening of industrial important microbes DhruviSuvagiya
Detection and isolation of a microorganism from a natural environment like soil containing large number of microbial population is called as screening. It is very time consuming and expensive process.
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
s.sabarinathan ...the alcholic beverage has many benifits on helth if it consumed in a small amount they are produced in the larger quantity in industrial methods they are described in detail
production of alcoholic beverage using biotechnological methods
production of alcoholic beverage using microbial fermentation
contains the types of alcoholic beverage with its industrial production
it contain the use of saccharomyces cervisiae in fermentation of beer.....
This presentation explains the concept of the use of Single Cell protein as an alternative food source. It lists the source, production, advantages and disadvantages of the SCP.
Basic Knowledge about industrial microorganism. why industry choose microorganism rather than chemical. isolation technique of microorganism. source of microorganisms. Process of using microorganism. Disadvantages of using microorganisms in industry. Process of genetic modification of microorganisms. Storage process of microorganism. preservation methods of microorganism. Reculture methods of microorganism.
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
The POPPY STUDY (Preconception to post-partum cardiovascular function in prim...
Single cell protein
1.
2.
3. The term “Single Cell Protein”
refers to the total protein
extracted from the pure cultures
of microorganisms (e.g. yeast,
algae, filamentous fungi,
bacteria) and can be used as a
protein-rich food supplements by
humans and animals.
Also known as ”Microbial
Protein”
4. Used to named as Microbial Proteins.
1966: M.I.T Professor Carroll L.Wilson renamed
it as “Single Cell Proteins”
Transportation of food was common in the past
but with the increase in population, energy crisis
has encounter the world.
So there should an alternate food/protein source
to overcome this energy crisis.
In 60s’, idea that the dried cells of micro-
organisms can become an ultimate part to solve
this problem. Thus gained research interest
among the scientists & industries (specifically oil
industry).
5. In 20th Century, the SCP
technology for the production of
protein-rich contents from the
microbes on the large scale was
established.
1950s: Food-from-oil.
1960s: British Petroleum
Industry developed technique
named as “Protein-from-oil
Process” using yeast fed on
waxy paraffin, a product of oil
refineries.
6. Production of SCP involves following steps:
1. Selection of Strain of microbe and Substrate
2. Fermentation
3. Harvesting
4. Post harvest treatment
5. Processing of SCP
7. Very Crucial step.
Microbe selected shouldn’t
produce toxicity in its biomass.
It should not be harmful for a
consumer to consume.
Selected microbe should produce
a large quantity of protein.
Substrate should be cheap,
effective, allow favorable growth
and ease of isolation.
8. Is done in a large chamber either
of glass or stainless steel called
“Fermentor”.
Fermentation should be done
under sterilized conditions.
Controlled conditions as
necessary e.g. Temperature,
Pressure, pH, Humidity etc.
Usually fed-batch cultures are
used for the fermentation of
microbes.
9. Fermentation yields a lager
number of microbial colonies
produced from single cell.
These colonies are isolated
from individual cell by the
method of “Decantation”.
10. Isolated microbial colonies are
subjected to various differential
techniques.
E.g. Centrifugation, Washing,
Drying etc.
11. Produced protein contain impurities in
it e.g. carbohydrates, nucleic acids,
lipid contents, salts etc
Pure protein isolation can be done by
disrupting the cell wall through
crushing, crumbling, cycles of
freezing & thawing, grinding &
thermal shocks.
Nucleic acid can be remove by:
1. By treatment with Nacl 10%
2. By Chemicals e.g. NaoH
3. Thermal shocks
4. Enzymes Treatment e.g.
ribonucleases
12. Some of the advantages of SCPs are as followed:
Microbes have rapid succession of generation thus
number of generation can be obtained in a very
short interval of time(algae 2-6 hrs, yeast 1-
3hrs, bacteria 0.5-2hrs)
They can easily be modified genetically for varying
the amino acid composition.
They contain 43-85% of protein contents in their
dry mass.
Microbes can use a variety of raw materials as
their source of carbon and thus can cause the
removal of pollutants from the environment.
13. High yield and good composition SCP
Can be produce and isolated easily.
It is beneficial ecologically
14. The disadvantages of SCPs are mentioned
below:
Some microbes are harmful for both humans and
animals and can produce toxins in their biomass
which may cause diseases in humans and
animals.
Microbial biomass may lead to some allergic
reactions and indigestion.
The higher nucleic acid contents in SCPs may lead
to human kidney stone.
Production of SCPs is very expensive method and
requires highly sterilized conditions.
Taste may change & some unacceptable coloration
may produce.
15. Micro-organisms that can be used for the
production of SCPs are:
1. Yeast
2. Filamentous Fungi
3. Algae
4. Bacteria
16. In the World War 1st, one of its specie
Candida utilis (Torula yeast) was
produce by Germany and used in soups
and sausages.
It is also used commercially as seasoning of
food and one of the examples of this is
“Hickory Smoked Dried Torula Yeast”.
The Baker’s yeast (Sacchromyces
cerevisiae) is used commercially in food
bakeries.
Suitable substrate e.g. molasses, corn-
steep liquor etc.
Controlled conditions (temp. 25-26C,
aeration, pH 4-4.4, C-source, S-source,
and N-source).
17. Yeast has some advantages among other SCP
sources e.g.
The biomass can easily be harvest because of the
larger size of yeast as compare too many bacteria.
Yeast has long traditional history of its use.
Biomass produce contain high levels of lysine &
malic acid.
It can grow at highly acidic pH.
Whereas, there are some disadvantages too
which includes:
Yeast has lower growth rate as compare to
bacteria.
Low overall protein contents (45-65%)
18. In 1973, Actinomycetes & some
other filamentous fungi were found
to produce SCPs.
Require optimum temp. 25-30C,
pH 5-6 or below, ammonium
salt as N-source.
Advantages of fungi to be used as
a SCP producer are:
1. Faster growth
2. High protein contents
3. Higher penetration power into
substrate
19. Disadvantages include:
1. Some fungi show slower growth
2. Produce mycotoxins
3. Risk of contamination
o Many algae sp. Are being used for
mass cultivation e.g. Chorella,
Spirulina etc.
o Advantages are protein-rich,
simple and fast growth.
o Require no CO2 aeration but
require temp.25C & pH 8-10.
20. Growth requires pH 5-7 and
temperature 35-45C.
Advantages of bacterial strains
producing SCPs are:
Rapid growth
Short generation time of about 2-
20minutes
Utilization of any kind of raw material
as a C-source
22. Act as a Food source e.g. aroma
carriers, vitamins carriers,
emulsifying acids, in soups, in
ready-to-serve food items etc.
In technologies e.g. paper
industry, leather processing &
foam stabilizers.
Used in poultry & animal feed
industry.
Have medicinal uses.
23. The development of Single Cell Protein is just a
beginning in biotechnology.
With the improvement in the production of SCPs,
we can solve the malnutritive conditions of the
progressing countries and can also introduce better
quality of food and taste with decreased chances of
occurrence of side effects. Moreover, genetic
modification in microorganisms can lead to a better
future of SCPs in biotechnology, medicines,
agriculture, poultry etc.