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Recent Advances in Lipid Metabolism and Regulations: A Review Titus, Stephen Dio; Emmanuel, Allahnanan; Stephen, Ezeonu Chukwuma; Tatah, Silas Verwiyeh; Arowora, Kayode Adebisi
Journal of Multidisciplinary Science: MIKAILALSYS Vol 3 No 1 (2025): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v3i1.5044

Lipid metabolism is a highly intricate and tightly regulated process essential for cellular function, energy homeostasis, and metabolic balance. It encompasses lipid synthesis (lipogenesis), storage, breakdown (lipolysis and β-oxidation), and transport, all of which are orchestrated by complex regulatory networks involving enzymes, transcription factors, hormones, and environmental influences. Dysregulation of lipid metabolism is implicated in various metabolic disorders, including obesity, diabetes, cardiovascular disease, and metabolic syndrome. Recent advances in lipidomics, molecular biology, and metabolic engineering have significantly expanded our understanding of lipid metabolism, revealing novel regulatory mechanisms and therapeutic targets. The discovery of non-coding RNAs (e.g., microRNAs and long non-coding RNAs) as modulators of lipid homeostasis has provided new insights into gene regulation, while research on gut microbiome interactions has highlighted the role of microbial metabolites in lipid metabolism. Key metabolic pathways, such as fatty acid synthesis, triglyceride metabolism, cholesterol biosynthesis, and ketogenesis, are controlled by pivotal regulatory elements, including peroxisome proliferator-activated receptors (PPARs), sterol regulatory element-binding proteins (SREBPs), and AMP-activated protein kinase (AMPK). Additionally, cholesterol biosynthesis, transport, and excretion are modulated through intricate feedback mechanisms involving the liver, lipoproteins, and sterol regulatory networks. This review explores the latest advancements in lipid metabolism, including lipidomics applications, regulatory mechanisms, and emerging therapeutic strategies for metabolic disorders. A deeper understanding of lipid metabolic pathways and their regulation will pave the way for novel precision medicine approaches in managing lipid-related diseases and optimizing metabolic health.

Nutritional and Biochemical Analysis of Locally Produced Wine from a Blend of Banana (Musa sapientum) and Date Palm Fruit (Phoenix dactylifera L.) Tatah, Silas Verwiyeh; Shadrach, Philip; Abah, Moses Adondua
Asian Journal of Science, Technology, Engineering, and Art Vol 2 No 3 (2024): Asian Journal of Science, Technology, Engineering, and Art
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstea.v2i3.3210

Background: Wine is a low-alcohol beverage made from fresh grapes or grape juice through partial or complete fermentation. Wine contains many nutrients necessary for the human body, such as sugar, vitamins, amino acids, mineral elements, polyphenols etc. Objective: This project aimed at analysing the nutritional and biochemical composition of locally produced wine from a blend of banana and dates palm fruit. The study includes determining the proximate, phytochemical, mineral, physicochemical, and amino acid profiles. Methods: The method involves heating a crucible dish to eliminate moisture, determining fat content, defatting the sample, determining ash, and determining crude protein. The phytochemical analysis includes tests for saponin, flavonoid, alkaloid, and tannin. Mineral analysis was carried using an atomic absorption spectrophotometer, while physicochemical analysis includes alcohol, pH, and temperature measurements as well as determination of amino acid profile analysis of banana-date palm wine. Results: The proximate analysis revealed high moisture content (97.87%), suggesting a good source of fruit wine production. The wine contains low crude fibre (1.01%), low crude protein (0.14%), Ash content (0.49%) and low crude lipid (0.58%). The wine also contains antioxidant and anti-inflammatory properties. Physicochemical analysis revealed an average pH of 4.62 to 4.71, with sugar concentration decreasing daily over four days and two mineral elements were reveal which are potassium and phosphorus. The amino acid profile analysis of banana-date palm wine reveals that it contains both essential and non-essential amino acids. The essential amino acids include isoleucine, methionine, histidine, and phenylalanine, non-essential amino acids include glutamic acid, asparagine, proline, and cysteine. Conclusion: The findings of this study suggest that a blend of Banana (musa sapientum) and date palm fruit (Phoenix dactyliferal) wine has a unique pleasant aroma, and may have the potential to provide both essential and non-essential amino acids, provide other nutrients that are important for normal physiological function of the body.

Enzymatic Bioremediation of Polyethylene Terephthalate Contaminated Environment Odoma, Omachonu Alkali; Titus, Stephen Dio; Tatah, Silas Verwiyeh; Ezeonu, Chukwuma Stephen
Journal of Multidisciplinary Science: MIKAILALSYS Vol 3 No 2 (2025): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v3i2.5612

Enzyme-based bioremediation has emerged as a sustainable and eco-friendly approach to mitigating environmental pollution caused by plastic wastes, pesticides, heavy metals, and industrial effluents. This article explores recent advancements in enzymatic degradation, using polyethylene terephthalate hydrolase (PETases) and mono(2-hydroxyethyl) terephthalate hydrolase (MHETases) for polyethylene terephthalate (PET) breakdown, enzymatic mechanisms for bioleaching. PET is one of the most widely used synthetic plastics, contributing significantly to global plastic pollution due to its persistence in the environment. Conventional methods of PET disposal, such as incineration and landfilling, have proven to be inefficient and hazardous to the environment. In contrast, enzymatic biodegradation offers a promising eco-friendly solution to tackle PET biodegradation through the use of specialized enzymes like PETase and MHETase. We explore the mechanisms of PET biodegradation with focus on key enzymes and their catalytic pathways. Furthermore, the discovery, structure, and activity of PETase, the role of MHETase in processing degradation intermediates, and the contributions of corroborating enzymes such as cutinases, lipases, and esterases were also examined. Despite the promising potential of enzymatic PET degradation, several challenges remain, including enzyme, inefficiency in product recovery, and biosafety concerns associated with genetically modified organisms. In the same vein, regulatory hurdles and the need for standardization in bioremediation practices are discussed. Future research should focus on; the integration of enzymatic biodegradation into the circular bioeconomy, the use of artificial intelligence in enzyme design and the importance of global collaborations in advancing bioremediation strategies.

Proximate Composition and Bacteriological Quality of Some Vegetables Sold in Parts of Taraba State, North-Eastern Nigeria Hammuel, Chrinius; Tatah, Silas Verwiyeh; Briska, and Joyce
African Journal of Sciences and Traditional Medicine Vol 1 No 1 (2024): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v1i1.3503

Market-sold fresh vegetables are subjected to a variety of contaminants or pollutants. The proliferation of microorganisms, like bacteria, in food is caused by growth-promoting environmental conditions. Determining the bacterial quality and proximate composition of some lettuce and cabbage sold in certain areas of Taraba State is the goal of this study. The samples were collected from Taraba North (Jalingo and Zing Markets) and Taraba South (Wukari and Donga Markets), and their nutritional makeup or proximate composition was determined using method adopted from Association of Official Analytical Chemists and bacterial count was carried out using pour plate method. The mean moisture content of the vegetables was higher in cabbage (95.41±0.04) and lettuce (96.82±0.52) from Donga. Lettuce and cabbage from Jalingo had ash content of 0.99±0.04 and 0.91±0.04 respectively. Cabbage (0.70±0.88) and lettuce (0.85±0.026) from Jalingo and Zing respectively were found to have a high protein composition. The cabbage samples from Wukari (0.60±0.04) and Jalingo (0.38±0.02) had higher mean lipid contents. Cabbage from Wukari had a higher mean fibre composition (3.95±0.10). The amount of carbohydrates in lettuce from Wukari was found to be higher (3.94±0.08). The total bacterial count mean values were higher in the cabbage sample collected from the Zing market (1.43×107±1.43×105) and higher in the fresh lettuce sample collected from Wukari market (1.52×107±4.9×105). Bacterial contamination can cause vegetables to deteriorate and lose important nutrients. Vegetables sold in markets should therefore be properly washed and prepared before eating.

Proximate Composition and Bacteriological Quality of Some Vegetables Sold in Parts of Taraba State, North-Eastern Nigeria Hammuel, Chrinius; Tatah, Silas Verwiyeh; Briska, and Joyce
African Journal of Sciences and Traditional Medicine Vol 1 No 1 (2024): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v1i1.3503

Market-sold fresh vegetables are subjected to a variety of contaminants or pollutants. The proliferation of microorganisms, like bacteria, in food is caused by growth-promoting environmental conditions. Determining the bacterial quality and proximate composition of some lettuce and cabbage sold in certain areas of Taraba State is the goal of this study. The samples were collected from Taraba North (Jalingo and Zing Markets) and Taraba South (Wukari and Donga Markets), and their nutritional makeup or proximate composition was determined using method adopted from Association of Official Analytical Chemists and bacterial count was carried out using pour plate method. The mean moisture content of the vegetables was higher in cabbage (95.41±0.04) and lettuce (96.82±0.52) from Donga. Lettuce and cabbage from Jalingo had ash content of 0.99±0.04 and 0.91±0.04 respectively. Cabbage (0.70±0.88) and lettuce (0.85±0.026) from Jalingo and Zing respectively were found to have a high protein composition. The cabbage samples from Wukari (0.60±0.04) and Jalingo (0.38±0.02) had higher mean lipid contents. Cabbage from Wukari had a higher mean fibre composition (3.95±0.10). The amount of carbohydrates in lettuce from Wukari was found to be higher (3.94±0.08). The total bacterial count mean values were higher in the cabbage sample collected from the Zing market (1.43×107±1.43×105) and higher in the fresh lettuce sample collected from Wukari market (1.52×107±4.9×105). Bacterial contamination can cause vegetables to deteriorate and lose important nutrients. Vegetables sold in markets should therefore be properly washed and prepared before eating.

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