In the present study rice bran protein concentrate (RBPC) was extracted from defatted rice bran by alkali extraction method and the extracted protein concentrate was characterized and utilized in biscuit production. Protein concentrate was extracted from rice bran at different rice bran water ratio (25.86-54.14) and solution pH (8.09-10.91). The extraction parameters were optimized by response surface methodology. Optimum conditions for protein concentrate extraction ratio were 1:40.77 bran/water and 9.55 pH of solution. At the optimum conditions the extraction yield of protein concentrate was 11.76% and protein content was 36.29% where native rice bran contained 20.78% protein. RBPC contained most of essential amino acids except tryptophan and phenylalanine, among them arginine was the highest 2.27 mg/100g and the lowest was histidine 0.59 mg/100g. RBPC also contained non-essential amino acid like aspartic acid, serine, glutamic acid, alanine, glycine and tyrosine. The emulsifying capacity, emulsion stability, water absorption capacity, bulk density and oil absorption capacity of RBPC were 56 percent, 36 min, 3.02 g/g, 0.49 g/ml and 1.72 g/g respectively. A 5% rice bran protein concentrate supplemented biscuits upgrade the total protein content in biscuits from 7.54 to 9.13. Therefore, utilization of RBPC can be beneficially achieved through formulation of protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

Methicillin-resistant Staphylococcus aureus (MRSA) can spread from animals to humans, but how it adapts to infect both is not fully understood. Our review aimed to determine the prevalence of MRSA in livestock, poultry, and companion animals in different countries, including Bangladesh, the Hong Kong SAR, Mainland China, and Sri Lanka. Articles were collected using PubMed, Embase, Web of Science, Scopus, CINAHL, and Google Scholar. Only prevalence studies that followed the PICO guidelines were included. A random-effects model meta-analysis was used to pool the data. The quality of the evidence and bias were assessed using the GRADEpro and Cochrane collaboration tools. Out of 1438 articles, 69 studies were eligible for meta-analysis. The studies showed significant heterogeneity (I² = 97.00%, p < 0.0001) in the prevalence of MRSA colonization. Therefore, a random-effects model was used to determine the pooled prevalence of MRSA colonization, which was found to be 4.92% (95% CI: 3.79% to 6.18%). Begg’s test (p = 0.0002) and Egger’s test (p = 0.0044) revealed publication bias. Subgroup analysis of the pooled prevalence of MRSA showed a significant difference (p < 0.00001) when the subgroups were divided by country, MRSA detection method, whether pre-enrichment was performed or not, study period, sample collection location, and study population. Although significant factors can partially explain the heterogeneity, it is crucial to recognize the heterogeneity within different subgroups. The pooled prevalence of MRSA was found to vary significantly (p < 0.00001) among the study periods and has increased since the study period of 2020. Therefore, it is crucial to continuously monitor and implement measures to control the spread of MRSA in animals to minimize the risk of transmission to humans.

Tea is one of the most popular and oldest beverages available in many varieties and the use of different flavoring ingredients is becoming more common. The present study aimed to examine tea consumption behavior during the COVID-19 pandemic and analyzed the bioactive compounds of tea flavoring ingredients. At first, a cross-sectional study was carried out with 140 randomly selected participants to determine tea consumption patterns and data was collected through face-to-face interviews. Then 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, the Folin-Ciocalteu technique, and the quercetin method were used to assess antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of tea flavoring ingredients. The study found that 57.86% of the participants increased their tea consumption during the COVID-19 pandemic, whereas 22.80% increased their tea consumption by at least one more cup per day. It was also found that ginger was the most popular (29.5%) among fifteen tea flavoring agents. By analyzing tea flavoring ingredients, the maximum antioxidant activity found in cinnamon was 87%, and lemon leaves had the lowest, which was 60%. On a dry weight basis, the TPC of the tea flavoring components ranged from 36.52 mg GAE/g for cloves to 9.62 mg GAE/g for ginger. The maximum TFC was also found in clove with 13.68 mg QE/g, and moringa was the second highest with 12.26 mg GAE/g. The antioxidant activity of flavoring compounds has a significant correlation (p<0.05) with TPC and TFC. Overall, tea consumption behavior with tea flavoring ingredients increased during the COVID-19 pandemic situation. Tea with flavoring ingredients may be one of the best dietary sources of antioxidants, TPC, and TFC which are important for strengthening the immune system and controlling different physiological and metabolic disorders.