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The water quality of the Siluko River, Edo State, Nigeria was investigated from March to August 2015 to determine its suitability for drinking and usage for domestic purposes. Water samples collected from three stations were tested for thirteen physico-chemical parameters using standard analytical procedures. Temperature, phosphate and chloride were significantly different across the three stations. All other parameters, with the exception of turbidity, dissolved oxygen and phosphate, were within the permissible limits recommended by the Nigerian Standard for Drinking Water Quality (NSDWQ) and World Health Organization (WHO). Water Quality Index (WQI) values ranged from 11.24 to 16.15, indicating excellent water quality. While the quality of the water from the Siluko River is suitable for drinking and domestic usage, to prevent future deterioration of the water, it is recommended that the regulating authorities monitor effluents discharged into the river from human activities. 相似文献
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Hideaki Kobayashi Ryou Sasahara Shoichi Yoda 《Bioscience, biotechnology, and biochemistry》2017,81(6):1206-1215
The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidation. To prevent oxidative deterioration, natural components, rather than synthetic chemicals such as ethylenediaminetetraacetic acid have been required by consumers. In the present study, we evaluated the inhibitory effects of three egg white components with the same amino acid composition, namely egg white protein, hydrolysate, and the amino acid mixture, on lipid oxidation in mayonnaise and an acidic egg yolk solution as a model system. We found that the hydrolysate had the strongest inhibitory effect on lipid oxidation among the three components. The mechanism underlying the antioxidant effect was associated with Fe2+-chelating activity. Thus, egg white hydrolysate may have the potential as natural inhibitors of lipid oxidation in mayonnaise. 相似文献
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MS Nandhu Jes Paul Korah P Kuruvilla Anitha Malat Chinthu Romeo CS Paulose 《Journal of biomedical science》2011,18(1):5
Parkinson's disease is characterized by progressive cell death in the substantia nigra pars compacta, which leads to dopamine
depletion in the striatum and indirectly to cortical dysfunction. Increased glutamatergic transmission in the basal ganglia
is implicated in the pathophysiology of Parkinson's disease and glutamate receptor mediated excitotoxicity has been suggested
to be one of the possible causes of the neuronal degeneration. In the present study, the effects of serotonin, gamma-aminobutyric
acid and bone marrow cells infused intranigrally to substantia nigra individually and in combination on unilateral 6-hydroxydopamine
induced Parkinson's rat model was analyzed. Scatchard analysis of total glutamate and NMDA receptor binding parameters showed
a significant increase in Bmax (P < 0.001) in the cerebral cortex of 6-hydroxydopamine infused rat compared to control. Real Time PCR amplification of NMDA2B,
mGluR5, bax, and ubiquitin carboxy-terminal hydrolase were up regulated in cerebral cortex of 6-hydroxydopamine infused rats
compared to control. Gene expression studies of GLAST, ά-Synuclien and Cyclic AMP response element-binding protein showed
a significant (P < 0.001) down regulation in 6-OHDA infused rats compared to control. Behavioural studies were carried out
to confirm the biochemical and molecular studies. Serotonin and GABA along with bone marrow cells in combination showed reversal
of glutamate receptors and behaviour abnormality shown in the Parkinson's rat model. The therapeutic significance in Parkinson's
disease is of prominence. 相似文献
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