Al-Kunooze Scientific Journal

Obesity is a serious problem for numerous people especially, those who have chronic diseases. In this project total cholesterol (TC), high density lipoprotein(HDL), low density lipoprotein (LDL), triglyceride (TG) and very low density lipoprotein (VLDL) were determined for 80 adults with obesity, including (40) men 20 of those have type 2 diabetes and (40) women similarly as men 20 of those have the same type of disease. All patients have body mass index BMI (40 > kg/m2) were selected alongside 30 non obese as a control group which have BMI (20-25 kg/m2). It has been found that the levels of all the parameters except HDL displayed a significant increase in overweight persons while the HDL level was observed a significant decrease in comparison with control. The effect of gender and diabetes on the level of all parameters has been investigated. The results suggested that lipid profile measurement is a good indicator to control oxidative stress production and inflammation. The aim of this study is to highlighted the relationship between obesity and sugar sensitivity according to serum lipid profile measurements.

During the period from January to June 2023, 142 samples of local and imported frozen chicken meat were collected from Al-Basrah markets and surveyed for the occurrence of Salmonella typhimurium, depending on the area of collection, 72 samples from local frozen chicken and 70 imported frozen chicken. The number of samples that gave a positive result for Salmonella typhimurium (96) and identification was done according to IS06579 rules. Also, morphological, cultural, microscopical characterization, and biochemical tests were studied.

All the isolates were subjected to API 20E to ensure the identification, and the antibiotic sensitivity was investigated for all isolates of S. typhimurium, which showed multiple resistance patterns.

Vitamin D stimulates macrophages and epithelial and immune cell development of antimicrobial peptides, which may be significant in Bacterial or viral infection eradication. Case control study was carried out from 1/August 2020 till 15 /September 2020. A total of (100) subjects from (50±2) years old age and older were attending the Health centers of Baghdad City . The study includes 100 samples divided into 2 groups (or categories) : Fifty patients with coronavirus diseases (COVID-19) and Fifty apparently healthy subjects (as control). The mean(M) ±standard error of mean (SE) of vitamin D in (ng/ml) for corona virus patients was (14.57± 1.17), while for control group was (39.70 ± 2.23),a very highly significant difference (P<0.001) was found between patients and control groups. The finding of this study shown reduced in the mean level of vitamin D less than (30 ng/ml), the mean(M) ±standard error of mean (SE) of C-reactive protein (CRP) in (ng/ml) for corona virus patients was (1.98 ± 0.15), while for control group was (0.67 ± 0.04),a very highly significant difference (P<0.001) was found between patients and control groups. All (50) patient with corona virus shown elevated in level of serum C-reactive protein (CRP) level. Weak negative correlation (-0.189) with insignificant differences (P=0.224) were observed between vitamin D and C-reactive protein (CRP).

Quail eggs are a highly nutritious food that has a positive impact on many aspects of general health. Scientific research has shown that quail eggs effectively contribute to regulating blood sugar levels, as they help improve the body's response to insulin, which contributes to reducing blood glucose levels and enhancing the prevention of diabetes. In addition, quail eggs play an important role in improving heart health by reducing levels of harmful cholesterol (LDL) and increasing levels of good cholesterol (HDL), which reduces the risk of cardiovascular diseases. Quail eggs are also rich in antioxidant compounds such as selenium and vitamin E, which help reduce oxidative stress and improve blood vessel health. In addition, studies indicate that quail eggs enhance fertility in men and women, as they contain essential minerals and vitamins that contribute to enhancing reproductive functions and regulating hormone levels. Regarding joint health, quail eggs appear to contain essential fatty acids such as omega-3 and collagen, which contribute to reducing inflammation and relieving joint pain. In general, quail eggs are considered a complete nutritional option that promotes overall health through their multiple effects on the body's vital functions.

The current study was carried in the college of Veterinary Medicine-University of Basrah for observing the histological and ultrastructural of the kidney in one-humped camel. In this study 10 adult healthy kidneys of one-humped camel bought from slaughterhouse of Al-Samawah city, (2-3) years in summer (2020). The histological study include 5 kidneys investigated by using histological methods, the samples were fixed with 10% formaldehyde solution, three stains were used H&E, PAS and Mallory. Five kidneys were used for ultrastructural study, samples were then processed for ultrastructural technique. The histological examination show that high number of long loops of Henle and vasa recta in the kidney and the density percentage of renal corpuscles more in the midcortical region than in a juxtamedullary region and the diameter of renal corpuscle was nearly similar in midcortical and in juxtamedullary region. The nephron was investigated by transmission electron microscopy is unique in having thick basal lamina, the thickest being found in part of the parietal layer of Bowman, s capsule and the thin loop of Henle. The characteristics above showed that the one – humped camel ͗s kidney possessed a high reabsorption and hence promoting the production of high concentrated urine.

Carrots are one of the most consumed vegetables around the world and the production of juice leads to large amounts of carrot juice residues, which is one of the main by-products, which are rich in fiber and high amounts of carotenoids and phenolic compounds that can contribute to improving the quality of food products, in this study yogurt was manufactured using 0, 2.5 and 5 g of carrot juice residues and added to yogurt, The results obtained showed that the estimate of the chemical composition of carrot juice residues for moisture, ash, fat, protein and fiber where the ratios were 67.84, 4.25, 3.42, 2.83, 12.7% respectively and beta-carotene was diagnosed for carrot juice residues by HPLC device, and the total dissolved solids were 18, 25 and 45% respectively, and protein 7.48, 7.77 and 7.90% respectively. Fats of 19.58, 19.77 and 19.84%, respectively, and ash 8.15, 8.33 and 8.48%, respectively, were higher in carrot-residual yogurt samples than in the control sample. As well as the gradual decrease in total humidity 7.11, 7.08 and 7.00% respectively, and pH 4.63, 4.58 and 4.51% during the progress of the storage period accompanied by a rise in pH 0.60, 0.64 and 0.67% higher than the percentages in the comparison sample. The density increased by 0.2, 0.4 and 0.7%, respectively, and the viscosity of 99.87, 105.7 and 113.35%, respectively, in the yogurt samples significantly increased by increasing the concentration of carrot juice residues. As the storage period progressed, the scores for the sensory characteristics of the samples decreased, while the samples with a concentration of 2.5 g obtained the highest scores for the sensory characteristics. These results will be useful for those interested in the food industry in integrating carrots and offal with yogurt to improve the quality and value of food products.