Disinfection methods are divided into physical methods, chemical methods and biological methods. The use of biological enzymes as disinfectants should be one of the biological disinfection methods. Biological disinfection is the use of animals, plants, microorganisms and (or) their metabolites to eliminate or kill pathogenic microorganisms in the environment, so as to achieve the purpose of controlling the spread of diseases. Biological disinfectants refer to biological products with in vitro bactericidal effects. According to the nature and source of biological disinfectants, they are currently mainly divided into:

` Plant-derived disinfectants: The antibacterial active ingredients in higher plants are mainly essential oils. Essential oils are compounds of esters, aldehydes, ketones and terpenes. Terpenes, alkaloids, flavonoids, steroids, organic acids, proteins, etc. also have antibacterial effects.

aAntibacterial peptide: A small molecule polypeptide with antibacterial activity induced by organisms. At present, there are more than 1,000 antibacterial peptides isolated from organisms. With the increasing maturity of peptide chemical synthesis technology, many artificially synthesized antimicrobial peptides have entered clinical research in the world.

bBacteriophage: Bacteriophage can specifically infect a certain kind of bacteria, penetrate into bacterial cells and replicate itself, and at the same time produce lyase, highly specific and rapid lysing bacterial cell walls, killing bacteria and releasing new viruses.

c Biological enzymes: Biological enzymes are widely present in higher animals, protozoa, insects, plants and various microorganisms. It is a highly efficient, highly specific and bio-enzyme biocatalyst. With the rapid development of modern life science and biotechnology, the compounding of different enzyme disinfectants and combining them into a composite biological enzyme disinfectant can overcome the shortcomings of a single disinfection spectrum of enzyme disinfectants. Enzyme disinfectants have attracted more and more attention because of their high efficiency, safety and theoretically reusable advantages.

Main types of enzyme disinfectants

1.1 Chitinase

Chitinase is a linear polysaccharide composed of N-acetylglucosamine connected by β-1,4 bonds, and is the structural substance of most bacterial cell walls. Chitinase produced by infected plants can destroy chitin in bacterial cell walls. At present, the research on chitinase at home and abroad is mainly for its antibacterial mechanism, and there is no relevant application research.

1.2 Peroxidase

The peroxidases known to have good bactericidal effects on pathogenic microorganisms include haloperoxidase, lactoperoxidase (LPO) and glucose oxidase. At present, the research on peroxidase at home and abroad is still in the experimental stage, and there is no product application.

1.3 Ribozyme

Ribozymes (RNA enzymes) is a piece of RNA with enzymatic activity, with high specificity and non-toxic characteristics, and it is one of the hotspots of antiviral research in recent years. The antiviral effects of ribozymes are currently mostly in the experimental research stage, and some scientists have applied ribozymes to the research of anti-HIV infection. The antiviral treatment of ribozymes has shown hope, but there is no research on the application of ribozymes as disinfectants at home and abroad.

1.4 Phage Lyase

Bacteriphage lysins are a type of protein encoded by bacteriophages that are synthesized at the late stage of genome replication. They can hydrolyze the peptidoglycan of the bacterial cell wall to kill the bacteria. Studies have shown that phage lyase has a good bactericidal effect on pathogenic bacteria such as Streptococcus pneumoniae, Bacillus anthracis, Lactobacillus, Staphylococcus aureus and so on. Bacteriphage lysins is still in the stage of laboratory research and clinical trials.

1.5 Lysozyme

Lysozyme, also known as muramidase or N-acetylmuramidegycanohydrlase, is an alkaline enzyme that can hydrolyze mucopolysaccharides in pathogenic bacteria. It is widely found in various tissues of the human body, egg whites of birds and poultry, tears of mammals, saliva, plasma, milk and other body fluids, among which egg whites are the most abundant.

Trypsin
Trypsin is the main protease in the pancreas and is the most thoroughly studied of all proteases. Mainly because it is not only widely used in the food industry, it is also an important digestive enzyme. It is white to light brownish yellow amorphous powder, soluble in water, almost insoluble in ethanol, glycerin, chloroform and ether. Trypsin has high specificity and can only act on a few peptide bonds. It is usually extracted from the pancreas of pigs or cattle. Although the number and sequence of amino acid residues in mammalian trypsin vary slightly with different animal species, they are all serine proteases and the mechanism of action is also the same. Trypsin is very stable when the pH is lower than 6, and the most stable when the pH is 3. Higher pH values will produce autocatalysis, that is, self-digestion and be destroyed. The optimum pH range for enzymes acting on proteins and most synthetic substrates is 7-9. Trypsin can inhibit the oxidized flavor of milk, produce hydrolyzed protein, and is also used for roasting and meat tenderization.

Papain
Compared with other proteases, papain has higher thermal stability. Papain has a strong ability to hydrolyze protein and can be used to improve the nutritional value or functional properties of vegetable protein.

(1) Mainly used for cold resistance of beer, that is, to hydrolyze the protein in beer to avoid turbidity after cold storage. The dosage is 0.5^5mg/kg, and immobilized papain has been used. The advantage is that the enzyme treatment is arranged after beer pasteurization, and the use of immobilized enzymes can more accurately control the degree of protein degradation, so that some protein can be retained in the beer, which is very beneficial to stabilizing the beer foam. Meat tenderization, that is, the collagen in the hydrolyzed muscle protein, is used for post-mortem injection of 0.5-5 mg/kg. Used for loosening biscuits and cakes, it can replace sulfite, which has the effect of reducing gluten and improves safety.

(2) In the processing of animal and plant protein foods, such as protein hydrolysates and high-protein beverages, it can improve product quality and nutritional value, and improve product digestion and absorption rate. Adding this product and other enzymes to soy sauce brewing can increase the yield and amino acid content. When making beer wort, adding this product and other enzymes can reduce the amount of malt and reduce costs.

(3) It can be used as a substitute for rennet and a coagulant for cheese.

Chymosin
There are three main sources of rennet used in cheese production: animal rennet (such as calf rennet, lamb rennet, pepsin, etc.); plant rennet (such as papain, ficin, etc.); Microbial rennet (such as mucor rennet, bacterial rennet, etc.). Among them, animal rennet was the earliest and most widely used in cheese production. Renal enzyme is one of the most valuable enzymes in the food industry because it is widely used to produce cheese. It is a carboxyl protease, which is mainly extracted from the fourth stomach water of unweaned calves, goats or lambs to obtain inactive zymogen. The zymogen undergoes partial hydrolysis and turns into active enzymes, and its molecular weight is reduced from 360,000 to 31,000. Clear amber to dark brown liquid, or white to light brown-yellow powder, slightly salty and hygroscopic. The dried product has stable activity and is unstable in solution. The pH value of the aqueous solution is about 5.8, the optimum coagulation pH value for milk is 5.8, and the optimum temperature is 37-43°C. It is inactive below 15°C and above 55°C. This enzyme cleaves between phenylalanine and leucine in casein in cow’s milk, resulting in curdling. 1g of commercial rennet can be coagulated within 40 minutes at 35°C by adding 10 liters of milk.

In recent years, the world’s cheese production has increased year by year, and the demand for chymosin has also been increasing. People’s attention has been paid to plant rennet and microbial rennet, which are widely sourced and inexpensive.

Protease
Protease is almost white to light brownish yellow amorphous powder or liquid. It is soluble in water, and the aqueous solution is generally pale yellow. But it is almost insoluble in ethanol, chloroform and ether. The main function is to hydrolyze protein into low molecular weight peptone, peptides and amino acids. Natural products exist in animals, plants and microorganisms, and industrial applications are mainly produced by molds. The optimum temperature for products made from Aspergillus oryzae at pH 6.0 is 45-50°C. The product made from Aspergillus niger is also called acid protease, with an optimum pH of 2.5 and an optimum temperature of 45°C. Copper ions or manganese ions with a concentration of 2×10-3mol have a strong activation effect, while silver ions and mercury ions have an inhibitory effect.

Lipase
Lipase is mainly used in cheese manufacturing to defat and produce special flavors (mainly to increase volatile acids and flavor fatty acids), fat modification, and lipid hydrolysis to prevent the fats and oysters in some dairy products and chocolate products from being spoiled. It is an excellent preparation to make milk chocolate and cream cake produce special flavor. Add the protein to break down the fat that may be mixed into it, thereby improving its foaming ability. In winemaking, adding lipase can shorten the winemaking time and improve the flavor of wine.

Tea is a mild stimulant, with small amounts of caffeine. It has far less than its counterpart coffee. It also has small amounts of vitamin A, B2, C, D, K, and P. there are also trace amounts of some minerals.

1. It can improve gut health.
Numerous individuals go to probiotics to keep up or improve their gut well-being; however, oolong tea can likewise help your gut microbiome’s soundness and assimilation. Since oolong tea is marginally germ-free, it helps the stomach-related parcel by repressing the development of awful microbes in your gut. It likewise has an alkalizing impact, which allows the decline of indigestion and ulcers for individuals who have a kindled stomach.

Further, one examination found that the polyphenols in oolong tea can direct intestinal vegetation and produce short-chain unsaturated fats, which adds to intestinal wellbeing.

In light of these polyphenols, individuals who drink oolong tea have more assorted gut vegetation. Examination shows that the greater variety you have of microorganisms in your gut, the lower your danger is for creating ailments and sensitivities. Also, because of the ages of mechanical agribusiness and prepared food utilization, certain microorganisms required for ideal wellbeing are currently terminated in present-day society. Drinking oolong tea could help to re-expand the microbiome in your gut to improve your general wellbeing.

2. It is unwinding.
Oolong tea contains theanine, which is an amino corrosive that causes you to unwind. Indeed, theanine has been found to control parts of human cerebrum work without causing sluggishness. This implies that it may be an excellent alternative for you if you will, in general, be on edge during the day yet need to remain alert while you’re working.

It is additionally ideal for individuals who need to quiet down and core interest. One examination found that individuals who took 100mg of theanine made fewer blunders in an undertaking that necessary their consideration than those who took a fake treatment.

Theanine can likewise support the measure of serotonin and dopamine that is discharged from your mind, which can help improve your disposition and feelings, help you improve rest, and tweak your body’s cortisol creation. These components together can assist you in taking care of pressure better on an ordinary premise.

3. Oolong tea can help forestall diabetes.
The cancer prevention agents in oolong tea help lessen glucose and insulin levels and increment your affectability to insulin. With improved glucose control, you’re less inclined to create type 2 diabetes.

Contemplates have indicated that individuals who drink 24 ounces of oolong tea every day have a 16% decreased danger of creating type 2 diabetes. Also, an investigation finished in Taiwan found that it is an exciting enhancement when utilized with regular hypoglycemic medications to assist with composing two diabetes.

For the individuals who are as of now determined to have type 2 diabetes, drinking oolong tea can decrease your glucose levels by up to 30%.

4. It forestalls cardiovascular sickness.
They found that the individuals who drank in any event 8 ounces of oolong tea every day had a lower danger of having elevated levels of generally speaking cholesterol, fatty substances, and LDL cholesterol.

Further, an investigation finished in Japan found that drinking it can build the degrees of adiponectin in your blood. Adiponectin is a protein hormone that directs glucose levels and the breakdown of unsaturated fats. Having low degrees of adiponectin expands your danger of creating coronary corridor infection. This implies that oolong tea could lessen the movement of atherosclerosis in individuals at present experiencing cardiovascular illnesses.

5. Oolong tea can help forestall certain diseases.
The cell reinforcements in oolong tea have appeared to battle against and forestall certain malignant growths, such as oral, ovarian disease, lung, skin malignant growth, and pancreatic malignancy. The cancer prevention agents, particularly EGCG, can rummage free revolutionaries and shield cells from DNA harm.

The polyphenols found inTaiwanese oolong tea can likewise prevent tumor cells from duplicating and advance cell demise in those that may get dangerous. The catechins in oolong tea have again shown a capacity to restrain tumor cell intrusiveness. Tea can likewise help detox your body with its proteins, which can help battle tumor improvement.

There are many teas that have been drunk throughout the ages. They are basically infusions of plants, usually the leaves and sometimes the flowers, by boiling them with water. Teas can be drunk hot or cold and are used for a variety of ailments. Teas of different sorts are drunk worldwide.

Tea Houses are becoming very popular especially in fashionable areas of Europeand USA. As more research comes to light we will hear more about the benefits of this popular drink. So the next time you relax with a good refreshing cup of tea you can rest assured that your favorite beverage is also good for your health.

What is the effect of diet on menopause symptoms?
Diet, nutrition and lifestyle collectively influence and intensifies the menopausal symptoms due to drop in oestrogen hormone that can be challenging in most women for years together like sudden weight gain, high blood pressure, risk of developing heart disease, deficiencies of nutrients, loss of muscle mass, hot flushes, night sweats, irritability, vaginal dryness, lack of sleep, irritability, poor concentration, frequent headaches, and joint pain.

This is commonly observed since most women pay less attention to their diet due to their busy schedules. High consumption of caffeine, alcohol, smoking, lack of exercise, nutritional deficiencies such as zinc and B6 are a major culprit for early menopause and implications of dietary factors such as eating processed, refined foods such as maida/white bread/baked goods, sugar, junk, white rice that impacts one’s body fat percentage, metabolism, increases the risk of insulin resistance which could interfere with hormone production.

Seek help from the Best Dietitian Nutritionists In Bangalore to know about diet and nutrition.

What foods women should avoid during this phase?
Menopausal symptoms can be extremely distressing and painful that can be tackled in most women through a lifestyle modification. Therefore it is necessary to restrict intake of caffeine such as tea, coffee, aerated drinks, chocolates, reduce alcohol intake and unhealthy trans fat sources such as packed foods, baked goods, sugar, ready to eat, and limit saturated fat such as red meat, rich desserts, and outside food.

To watch out the intake of Vitamin A in supplements used routinely and high intake of salt increases the risk of calcium deficiency. Hence it is necessary to watch out for hidden sources of sodium in our diet and to consult Nutritionist before you supplement yourself.

What foods women should eat?
Foods which are promising to help women during menopause are

Mindful and healthy eating with the right balance in nutrients will not only delay but ease the symptoms of menopause and prevent you from nutritional deficiencies. Get personalized diet advice today!
According to research data consumption of foods containing antioxidants, zinc and vitamin B6 is beneficial such as consumption of fruits, vegetables, leafy, nuts, oilseeds & fish.
Phytoestrogens which have a similar oestrogen-like activity such as isoflavones present in soyabean/ soya paneer, legumes, beans and dhals. sprouts. Include lignans from flaxseed, cereals, fruit and vegetables.
Vitamin E rich foods such as sunflower seeds, vegetable oils, leafy vegetables, nuts or supplements will help to relieve from perimenopausal symptoms.
Choose healthy fats rich in omega 3 such as fish, nuts, oilseeds etc and avoid unhealthy saturated fats.
Focus on Vitamin D sources like a mushroom, fatty fish and from fortified foods like milk, cereals, oil etc. This helps your body to utilize the intake of calcium.
Other herbs which are commonly used to treat menopause lack adequate data to prove it’s efficacy but most of them can be toxic to your liver, therefore, do not supplement yourself without consulting your Gynecologist or Qualified Dietitian.
Why protein is important for women during menopause?
Muscle and bone health are greatly impacted during and after menopause due to a decline in estrogen hormone which completely alters the body composition in women. There is a significant reduction in lean muscle and increase in body fat, hence regular monitoring of body fat percentage, muscle mass and checking handgrip strength at a Nutrition clinic is necessary to assess and adjust your daily protein requirement through your diet.