Journal of Clinical & Medical Genomics

Traditional fermented milk products have been an integral part of various cultures for centuries, offering not only a unique taste but also potential health benefits. Recent advancements in meta genomic analysis have allowed us to delve deeper into the intricate microbial communities present in these products, shedding light on their taxonomic diversity and functional attributes. This article explores the fascinating world of traditional fermented milk through the lens of metagenomics, elucidating the key microbial players, their roles, and the implications for human health. Fermented milk products hold a special place in culinary traditions worldwide, from kefir in the Caucasus to lassi in India and beyond. These products are not only cherished for their distinct flavours’ and textures but also valued for their probiotic properties and potential health benefits. While traditional knowledge has long recognized the importance of fermentation in preserving milk and enhancing its nutritional value, modern scientific techniques such as metagenomics offer unprecedented insights into the microbial communities driving these processes.

Glutamate is a crucial neurotransmitter in the central nervous system, playing a pivotal role in various physiological processes. Accurate detection of glutamate levels is essential for understanding its role in health and disease. Electrochemical detection methods have gained significant attention due to their sensitivity, selectivity, and rapid response. This article reviews the integration of Glutamate Dehydrogenase (GDH) and Nano porous Gold (NPG) for electrochemical detection of glutamate. GDH serves as a biorecognition element, facilitating selective glutamate detection, while NPG offers a high surface area and excellent conductivity for enhancing sensitivity. This review discusses the principles, recent advancements, challenges, and future prospects of this integrated approach for glutamate detection.

Enzyme immobilization within hydrogel matrices offers a promising avenue for enhancing enzyme stability, reusability, and activity retention. Starch- and gelatin-based hydrogels have emerged as versatile matrices for enzyme immobilization due to their biocompatibility, biodegradability, and ease of fabrication. This article provides an overview of the methods for immobilizing enzymes into starch- and gelatin-based hydrogels, explores their applications across various industries, discusses the advantages and challenges associated with this approach, and highlights recent advances in the field.

Sickle Cell Disease (SCD) remains a significant health challenge globally, particularly affecting populations of African descent. While advancements in treatment have improved outcomes for individuals with SCD, the disease still presents complex medical and nutritional considerations. In this article, we will explore the latest developments in SCD treatment and the nutritional challenges patients face. SCD is a genetic disorder characterized by abnormal haemoglobin, called Hemoglobin S (HbS), which causes red blood cells to assume a sickle shape under certain conditions. These sickled cells can block blood flow, leading to pain, organ damage, and other complications. The severity of symptoms varies among individuals, with some experiencing mild discomfort and others facing life-threatening complications.