Habtu Shumoy (32) is 4th year PhD student in Food Science and Nutrition at Gent University, Belgium. Since his PhD start in July 2014, he has Published 7 research papers in reputable international journals. During his PhD study, he tutored 4 successfully completed MSc thesis students in Gent University. He has presented part of his PhD in two international conferences named as ‘the European nutrition conference’ and ‘The First Food Chemistry Conference’, held in Berlin (2015) and Amsterdam (2016). He had worked for 3 years as a lecturer in the food science and postharvest technology department at Mekelle University, Ethiopia.
This study investigated the effect of sourdough and storage time on the digestibility of starch and the estimated glycemic index (eGI) of gluten free tef breads. The volume and texture of fresh breads containing 0-30% sourdough ranged from 1.8 to 1.9 mL/g and 7.7-10.5 N, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of fresh breads containing 0-30% sourdough were in the range of 49-58, 16-29 and 20-26 g/100 g DM starch, respectively. Following storage of the breads, the RDS content decreased while SDS and RS increased. The eGI of all the breads stored for 0-5 days ranged from 57 to 89 and 39 to 86 based on model of Goni, Garcia-Alonso, & Saura-Calixto (1997) and Granfeldt, Bjorck, Drews, & Tovar (1992), respectively. Addition of sourdough did not affect the eGI of tef breads. Duration of tef bread storage have significant effect on GI indicating that consumption of aged tef bread could be beneficial in terms of attaining lower GI if the safety and organoleptic properties of tef bread is not compromised.
I received my Ph.D. degree in veterinary Medicine from Kyungpook National University, Daegu, Rep. of Korea. Since 2004, I have worked as professor in the Dept. of Parasitology at Pusan National University School of Medicine, Busan Rep. of Korea. My interests and specialties include parasitology, immune regulation, immunology, molecular biology, and allergy.
In a previous study, our research group demonstrated that sea cucumber (Apostichopus japonicus) extracts ameliorated allergic airway inflammation via CD4+CD25+Foxp3+ T (regulatory T) cell activation and recruitment to the lung. Here, we aimed to determine which components of sea cucumber contribute to the amelioration of airway inflammation. We used n-hexane fractionation to separate sea cucumber into three phases (n-hexane, alcohol, and solid) and evaluated the ability of each phase to elevate Il10 expression in splenocytes and ameliorate symptoms in mice with ovalbumin/alum-induced asthma. Splenocytes treated with the n-hexane phase showed a significant increase in Il10 expression. In the n-hexane phase, 47 fatty acids were identified. Individual fatty acids that comprised at least 5% of the total fatty acids were 16:0, 16:1n-7, 18:0, 18:1n-7, 20:4n-6, and 20:5n-3 (eicosapentaenoic acid). After administering the n-hexane phase to mice with ovalbumin/alum-induced asthma, their asthma symptoms were ameliorated. Several immunomodulatory effects were observed in the n-hexane phase-pretreated group, compared with a vehicle control group. First, eosinophil infiltration and goblet cell hyperplasia were significantly reduced around the airways. Second, the concentrations of Th2-related cytokines (IL-4, IL-5, and IL-13) and Th17-related cytokines (IL-17) were significantly decreased in the spleen and bronchoalveolar lavage fluid. Finally, the concentrations of TGF-β and IL-10, which are associated with regulatory T cells, were significantly increased in the bronchoalveolar lavage fluid and splenocyte culture medium. In conclusion, a fatty acid-rich fraction (n-hexane phase) of sea cucumber extract ameliorated allergic airway inflammation in a mouse model.