DOCSLIB.ORG

Modification of the Animal Immune System by Feeding Probiotics Mohamed Abdulraheem Osman Iowa State University

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Modification of the Animal Immune System by Feeding Probiotics Mohamed Abdulraheem Osman Iowa State University Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2011 Modification of the animal immune system by feeding probiotics Mohamed Abdulraheem Osman Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Immunology and Infectious Disease Commons, and the Nutrition Commons Recommended Citation Osman, Mohamed Abdulraheem, "Modification of the animal immune system by feeding probiotics" (2011). Graduate Theses and Dissertations. 12424. https://lib.dr.iastate.edu/etd/12424 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Modification of the animal immune system by feeding probiotics by Mohamed Abdulraheem Osman A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Co-majors: Nutritional Sciences (Animal Nutrition); Immunobiology Program of Study Committee: Donald C. Beitz, Co-major Professor Judith R. Stablel, Co-major Professor Joan E. Cunnick Manju B. Reddy Mark S. Hargrove Iowa State University Ames, Iowa 2012 Copyright © Mohamed Abdulraheem Osman, 2012. All right reserved. ii TABLE OF CONTENTS LIST OF FIGURES ................................................................................................................ vi LIST OF TABLES ................................................................................................................... x CHAPTER 1. GENERAL INTRODUCTION ........................................................................ 1 1.1 Probiotics, Prebiotics, and Microbiota ......................................................................... 1 1.1.1 Probiotics .................................................................................................................. 1 1.1.1.1 Invention of the Term “Probiotics) ........................................................................ 3 1.1.2 Prebiotics and Their Use to Transform the Digestive System Microbiota ............... 4 1.1.3 Microbiota ................................................................................................................. 4 1.1.3.1 Microbiota Dysbiosis Thwarts the Host Resistance to Disease ............................. 5 1.1.4 Taxonomy and Significance of Mycobacterium avium subspecies paratuberculosis, the Causative Agent of Johne’s Disease ..................................... 9 Dissertation Organization ...................................................................................................... 10 CHAPTER 2. Literature Review ........................................................................................... 12 2.1 Probiotics ................................................................................................................... 12 2.1.1 Characteristics of Probiotics ................................................................................... 12 2.1.1.1 Resistance to Gastric Juice................................................................................... 14 2.1.1.2 Resistance to Pancreatic Juice ............................................................................. 16 2.1.1.3 Resistance to Bile ................................................................................................. 16 2.1.2 Mechanism of Probiotics Modulation of the Immune System ............................... 17 2.1.2.1 Secretion of Soluble Bioactive Proteins .............................................................. 17 2.1.2.2 Regulation of NF kB and MAPK Pathway ........................................................... 19 2.1.2.3 Induction of the Innate Immunity ........................................................................ 20 2.1.2.1 Induction of Immune Tolerance ........................................................................... 21 2.1.3 Health-Promoting Effect of Probiotics ................................................................... 24 2.1.3.1 Antidyslipidemic Effect ....................................................................................... 24 2.1.3.2 Antiallergic Effect ................................................................................................ 26 2.1.3.3 Intestinal Diseases-Preventing Effect .................................................................. 26 2.1.3.4 Antioxidative Stress Effect .................................................................................. 27 2.1.3.5 Pain-Soothing Effect ............................................................................................ 27 2.1.4 Adverse Side Effects of Probiotics ......................................................................... 28 2.2 Mechanism of Microbiota Modulation of the Immune System ................................. 29 2.2.1 Induction of the Gut-Associated Lymphoid Tissue (GALT) Development .......... 29 2.2.2 Modulation of the Antigen-Regulated Immune Response...................................... 31 2.2.3 Regulation of the Patterns Recognition Receptors (PPRs) Signaling by Microbiota Prevents GIT Inflammation.................................................................. 33 2.2.3.1 Regulation of Toll-Like Receptors (TLRs) Signaling ......................................... 33 2.2.3.2 Regulation of the Nucleotide-Binding Oligomerization Domain (NOD) 1 and 2 Signaling ..................................................................................... 35 iii 2.2.4 Induction of Secretory Immunoglobulin (Ig) A ...................................................... 37 2.3 Prebiotics.................................................................................................................... 37 2.3.1 Probiotics Fermentation .......................................................................................... 37 2.3.2 Immune Mechanism of Prebiotics .......................................................................... 39 2.3.3 Health-Promoting Effect of Prebiotics.................................................................... 42 2.3.3.1 Anti-Diabetic Effect ............................................................................................. 42 2.3.3.2 Antidyslipidemic Effect…………………………………….……………………44 2.3.3.3 Antiinflammatory Effect ...................................................................................... 44 2.3.3.4 Intestinal Disease-Preventing Effect .................................................................... 45 2.3.3.5 Anticancer Effect ................................................................................................. 46 2.4 Johne’s Disease .......................................................................................................... 47 2.4.1 Etiology of Johne’s Disease .................................................................................... 47 2.4.2 Transmission and Epizootology of Johne’s Disease ............................................... 47 2.4.3 Morphology of Mycobacterium avium subspecies paratuberculosis ..................... 49 2.4.4 Signaling of Mycobacterium avium subspecies paratuberculosis Surface Proteins ...................................................................................................... 50 2.4.5 Metabolism in Mycobacterium avium subspecies paratuberculosis ...................... 52 2.4.6 Economic Impact of Johne’s Disease ..................................................................... 55 2.4.7 Prevention and Control Measures of Johne’s Disease ............................................ 56 2.4.7.1 Husbandry and Hygiene Measures ...................................................................... 56 2.4.7.1.1 Testing and Culling of Infected Heifers............................................................ 59 2.4.7.2 Vaccination .......................................................................................................... 60 2.4.7.2.1 The Use of Heat-Killed MAP Vaccine ............................................................. 61 2.4.7.2.2 The Use of Adjuvanted, Live, Attenuated MAP Vaccine ................................ 62 2.4.7.2.3 The Use of Adjuvanted, Live, Non-Attenuated MAP Vaccine..…...………….63 2.4.7.2.4 The Use of Recombinant MAP DNA Vaccine ................................................. 63 2.4.8 Johne’s Disease-Related Intestinal Disorders ......................................................... 69 2.4.8.1 The Chronic Inflammatory Bowel Disease .......................................................... 69 2.4.8.1.1 Crohn’s Disease (CD) ....................................................................................... 70 2.4.8.1.2 Ulcerative Colitis (UC) ..................................................................................... 71 2.4.9 Interaction of Mycobacterium avium subspecies paratuberculosis with Probiotics ........................................................................................................ 72 2.5 References .................................................................................................................. 73 CHAPTER 3. TOLERANCE OF BALB/C MICE TO DIFFERENT DOSES OF HEAT-KILLED AND VIABLE LACTOBACILUS ACIDOPHILUS STRAIN NP51 ...................................................................................................................
Load more

Recommended publications
  • The Italian American
    La Voce Forte The Original “The Strong Voice” The Italian American Social Club at Palm Coast, Florida 45 Old Kings Road North ~ Palm Coast, Florida 32137 ~ 386-445-1893 Originators of Visit our website: www.iascpc.com “Festa Italiana” in Florida ClubClub Office Office is is open open from from MondayMonday to Friday, 9AM9am to 2PM3pm Charter Member F.F.I.A.C. Member January/gennaio 2018 Volume XLII, Issue #2 In this Issue In this issue: Band Schedule………………………. 4 Birthdays/Anniversaries.……… 4 Boosters………………………………… 8 Calendar .………………………………16 Committees…………………………… 2 Event Photo’s…..……………………15 Health and Welfare ……………... 5 Heritage………………………………… 6 Meeting Highlights…… …………… 5 Membership Info ………………… 10 Menu………………………… .…….11-14 New Members ……………………… 7 Pot of Gold Monthly Winner…. 8 President’s Message……………… 3 Save the Date………………………… 7 Do not see your picture posted in the Event Photo page??? Then just send it to our email [email protected] Attention: Karen Would love to see all! June 1, 2017~May 31, 2018 Italian American Social Club Executive Board Members President Chuck Buglione 864-2022 Vice-President Lou Monico 446-2209 Secretary Lois BigMountain 586-5814 Treasurer Colette Kraemer 986-0274 Directors Sal Gulotta 864-7084 Pat LaCorte 446-0555 cell 503-4636 Mike Aulicino 904-471-7091 Frank Colarusso 503-4199 Joseph Jaworski 492-3865 JoAnn Pelliccia 516-398-7663 Standing Committees Building/Grounds Open By-Laws/Rules MaryAnn Landolina 263-2710 Charities John LaCorte 446-0555 Election Elizabeth Piettro 446-1976 Grievance Ric Giumenta 445-7547 Health & Welfare Joe Abitante 597-7023 Heritage Jane Aulicino 904-471-7091 Membership Marie Galluccio 447-6614 Newsletter Tito FlyerKaren 1.27.18 Gagliano 569-6249 Advertising & PDF.pdf Publicity Joe Abitante 597-7023 Scholarship Daria & Perry Troina 445-3715 Select Committees Bereavement Cathy Irene 446-8019 Bingo John LaCorte 446-0555 Marie Luke 445-7214 Door Greeter Donna DiAngelo 283-5074 Volunteer Coord.
    [Show full text]
  • Spring 2020 B-M-S
    COMMENCEMENT THIS IS NOT AN OFFICIAL GRADUATION LIST While every effort is made to ensure accuracy in this commencement program, printing deadlines may result in omission of some names and use of names of persons not completing graduation requirements as intended. This printed program, therefore, should not be used to determine a student’s academic or degree status. The university’s official registry for conferral of degrees is the student’s permanent academic record as reflected on the student’s transcript, maintained by the Office of the University Registrar. Commencement SPRING 2020 Greetings from the President n behalf of the University of Florida, our faculty and our entire university community, I would like to extend my deepest congratulations to you, the Graduates of 2020. OI celebrate your remarkable accomplishment in earning a degree from one of the world’s leading research institutions. I applaud you for the education you have received, for honing your creative, scientific, or analytical skills and for your achievements as students. I join you in thanking your professors, advisors and family and friends for their contributions to your success. This is a time for celebration, but also for reflection on your future. I am confident that the knowledge and experience you gained as a UF student will serve you well regardless of your career or how you choose to invest your life. The university has benefited from your active engagement and contributions to your classes, programs of study and your peers, and we are grateful for your time here. We hope you will recall these years fondly, and that you will remain connected to UF as active members of our distinguished alumni.
    [Show full text]
  • I. 2005 Trade Policy Agenda
    Foreword The 2005 Trade Policy Agenda and 2004 Annual Report of the President of the United States on the Trade Agreements Program are submitted to the Congress pursuant to Section 163 of the Trade Act of 1974, as amended (19 U.S.C. 2213). Chapter II and Annex II of this document meet the requirements on the World Trade Organization in accordance with Sections 122, 124, and 125 of the Uruguay Round Agreements Act. In addition, the report also includes an annex listing trade agreements entered into by the United States since 1984. The Office of the United States Trade Representative (USTR) is responsible for the preparation of this report, which was written by USTR staff. The Office of the U.S. Trade Representative gratefully acknowledges the contributions of the Environmental Protection Agency, the Departments of Agriculture, Commerce, Health and Human Services, Justice, Labor, and State. March 2005 Assistant U.S. Trade Representative for Policy Coordination: Carmen Suro-Bredie Project Director: Don Eiss Project Advisors: Laura S. Newport Nicholas A. Sadoski Production Assistants: Gloria D. Blue Matthew Ekberg Erin Robert Matthew Toxey Vitart LIST OF FREQUENTLY USED ACRONYMS AD........................................................................... Antidumping AGOA..................................................................... African Growth and Opportunity Act APEC ...................................................................... Asia Pacific Economic Cooperation ASEAN ..................................................................
    [Show full text]
  • Top Selection of Typical Cakes of the Marche Region Tradition
    NEMO Top selection of typical cakes of the Marche region tradition Lonzetta di fico (loaf of figs) Tartufico Chocolate Salame cake Sapa Wine and wild cherries Dew of Sour cherries Fano moretta cake Strafichi Torrone cake Cassata cake “made in Marche” Ficassata (cake of figs) Lonzett d fic DRY FIG LOAF Nem The origin of the dry-fig loaf is lost in the mists of According to our company mission of “re-discovering” old and forgotten time. recipes of our traditions, we have resumed and worked on this Once upon a time, people used to pick all the forgotten recipe. figs that trees would generously offer and make We pick our figs, we dry and mince them before adding some walnuts, sure that none of them were wasted. almonds, hazelnuts and anise seeds and drops of mistral liquor to the The conservation method was simple: ripe figs resulting paste of dried figs. The fragrant dough is then portioned and were dried in the household’s wood oven – after salame-shaped before being wrapped in the aromatic fig leaves. We the bread was baked – and later chopped up knot the leaves with colourful wool thread, faithful to our “marchigiana” with a kitchen knife, today replaced with a tradition. modern meat mincer. The resulting paste We are proud to have restored this traditional recipe and are pleased to would be added with some walnuts, almonds unveil this delightful delicatessen beyond Marche region borders. and some turnip flower seeds while richer people would add some drops of “mistrà” home-made distilled liquor. The fragrant dough would then be divided into small portions to be shaped like a salame and wrapped up in fresh fig leaves knotted with wool threads and become ready for a simple, but nutritious snack for our grand-parents.
    [Show full text]
  • Marasco Liquori.Pdf
    MARASCO GUSTO SERIETÀ PASSIONE MARASCO, il gusto della genuinità chiuso in bottiglia..... Da oltre 35 anni produciamo liquori artigianali, garantendo ai nostri clienti serietà aziendale, e un gusto unico dei nostri prodotti, frutto di una passione innata e di una continua ricerca delle migliori materie prime disponibili. La qualità è come la vita, non ha prezzo. Aurelio I NOSTRI PRODOTTI AMARO ECO 28 LIMONCINO 30 LIQUIRIZIA 25 MORETTA 25 e 40 (PREPARATO GiÀ PRONTO PER L'UTILIZZO) BANANINO 21 PISTACCHIO 17 MELONCINO 21 ARANCINO 30 ROSOLIO ALLA CANNELLA 21 GRAPPA RISERVA 40 GRAPPA 40 GRAPPA DI MONOVITIGNO 40: BRACHETTO - CABERNET - CHARDONNAY - MOSCATO - PINOT NOCINO 40 CAFFE' DELLA PEPPA 32 AMARO TARTUFO E MIELE 28 VODKA BIANCA 40 VODKA FRUTTI LIMONE 28 CREMA WHISKY 17 CIOCCOLATO 18 SAMBUCA 40 ANICE MISTRA' 40 MORETTO 40 PUNCH MANDARINO 40 PUNCH MORETTO 40 PRODOTTI DA CUCINA VODKA BIANCA 40 - TRE STELLE 40 - MARASCHINO 40 - ALCHERMES 21 PRODOTTI DISPONIBILI SU RICHIESTA BENEVENTO - NAPOLEON - AMARETTO - FERNET - BITTER - APERITIVO LIQUORE ARANCIO - GIN - FRAGOLINO - BAGNE PASTICCERIA 70 GRADI VODKA FRUTTI 28 : ALBICOCCA - ARANCIO - BANANA - FRAGOLA - FRUTTI DI BOSCO LIQUIRIZIA - MELONE - MENTA - PESCA. I nostri Prodotti LIQUIRIZIA BOTT. BORA Lt. 0.700 ARANCINO BOTT. CRISTAL Lt. 0.700 GRAPPA BOTT. BORA Lt. 0.700 LIMONCINO BOTT. BORA Lt. 0.500 MORETTA BOTT. CRISTAL Lt. 0.700 BANANINO BOTT. CRISTAL Lt. 0.700 AMARO BOTT. KRUG Lt. 0.700 Amaro Eco 28 gradi Gradevole liquore contenente numerose e selezionate erbe aromatiche, con moderata quantità di alcol. Efficace digestivo da degustare dopo i pasti, ottimo a p e r i t i v o a l l u n g a t o c o n a c q u a t o n i c a .
    [Show full text]
  • COMMON CATALOGUE of VARIETIES of VEGETABLE SPECIES First Supplement to the 30Th Complete Edition (2012/C 15 A/01)
    18.1.2012 EN Official Journal of the European Union C 15 A/1 II (Information) INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES EUROPEAN COMMISSION COMMON CATALOGUE OF VARIETIES OF VEGETABLE SPECIES first supplement to the 30th complete edition (2012/C 15 A/01) CONTENTS Page Legend . 4 List of vegetable species . 5 1. Allium cepa L. 5 1 Allium cepa L. Aggregatum group - Shallot . 5 2 Allium cepa L. Cepa group - Onion, Echalion . 5 2. Allium fistulosum L. Japanese bunching onion / Welsh onion . 6 3. Allium porrum L. Leek . 6 4. Allium sativum L. Garlic . 6 5. Allium schoenoprasum L. Chives . 6 7. Apium graveolens L. Celery . 7 1 Apium graveolens L. Celery . 7 2 Apium graveolens L. Celeriac . 7 8. Asparagus officinalis L. Asparagus . 7 9. Beta vulgaris L. 7 1 Beta vulgaris L. Beetroot, including Cheltenham beet . 7 2 Beta vulgaris L. Spinach beet or Chard . 7 10. Brassica oleracea L. 8 1 Brassica oleracea L. Curly kale . 8 2 Brassica oleracea L. Cauliflower . 8 C 15 A/2 EN Official Journal of the European Union 18.1.2012 Page 3 Brassica oleracea L. Sprouting broccoli / Calabrese . 8 4 Brassica oleracea L. Brussels sprouts . 8 5 Brassica oleracea L. Savoy cabbage . 9 6 Brassica oleracea L. White cabbage . 9 7 Brassica oleracea L. Red cabbage . 9 8 Brassica oleracea L. Kohlrabi . 10 11. Brassica rapa L. 10 1 Brassica rapa L. Chinese cabbage . 10 2 Brassica rapa L. Turnip . 10 12. Capsicum annuum L. Chili, Pepper . 11 13. Cichorium endivia L. Endive . 12 1 Cichorium endivia L.
    [Show full text]
  • LAVAZZA Al SALONE Del GUSTO 2012 24- 29 Ottobre 2012 Torino Lingotto Fiere - Padiglione 2
    LAVAZZA al SALONE del GUSTO 2012 24- 29 ottobre 2012 Torino Lingotto Fiere - Padiglione 2 Relazioni Pubbliche Lavazza - Ufficio Stampa Simona Busso Marilù Brancato Edoardo Fulio Bragoni Mob (+39) 335.5492296 Mob (+39) 345.3972860 Mob (+39) 340.3872907 [email protected] [email protected] [email protected] CONTENTS SUSTAINABLE FUTURE 3 Lavazza al Salone del Gusto 2012 LA FONDAZIONE GIUSEPPE E PERICLE LAVAZZA 4 IL PROGETTO TIERRA 2002-2012 6 Un viaggio all’insegna della sostenibilità STEVE McCURRY E TIERRA 9 10 anni di progetti condivisi LE AZIONI CONCRETE AL SALONE DEL GUSTO 10 RAINFOREST ALLIANCE 12 25 anni di sostenibilità ambientale IN VIAGGIO ATTRAVERSO L’ITALIA CON LAVAZZA 13 I LABORATORI DEL GUSTO 16 LAVAZZA E MASSIMO BOTTURA 17 Come to Italy with me IL TRAINING CENTER LAVAZZA 18 SUSTAINABLE FUTURE Lavazza conferma il proprio impegno al Salone del Gusto 2012 24- 29 ottobre 2012 Torino, Lingotto Fiere, Padiglione 2 Il Salone del Gusto è da sempre per Lavazza un momento di importante confronto con il pubblico e un’occasione unica per condividere il proprio impegno nella tutela della qualità del prodotto, nel rispetto della sostenibilità economica, ambientale e culturale. Lavazza, partner di Slow Food dal 1996, ha scelto di parlare anche quest’anno con coerenza e sinergia al pubblico del Salone, dedicando lo spazio del proprio stand ai valori portanti dell’a- zienda nell’ambito della sostenibilità, di raccontare le azioni della Fondazione Lavazza nei paesi produttori di caffè, quest’anno con un focus particolare sugli interventi del progetto ¡Tierra! In Tanzania, senza dimenticare l’attenzione alla sperimentazione di prodotto e alle ricette realiz- zate dallo staff del Traning Center Lavazza.
    [Show full text]
  • Florida Agricultural Statistical Summary
    - T^DEFUNIAK SPRINGS* • JACXSONViUE PENSACOLA PANAMA CITyI This outline map of Florida has been requested by numerous firms and individuals in Florida and in other states. The map is a reproduction of a larger map reduced in size to meet the requirements of this Annual Report. The county designation is therefore in very small print. The cities and towns were superimposed on this map and are in much larger print. Most of the larger cities of the state are shown. The locations of our field market news stations are shown as weE as most of the leading livestock markets. There are a few other cities to represent general agricultural sections. Tallahassee is the capitol of the state, and the Florida State Department of Agriculture is located there. The Florida State Marketing Bureau is in Jacksonville. The office of the Director of Florida State Farmers' Markets is located in Winter Haven. The Agricultural Extension Service and College of Agriculture are located at Gainesville. The U. S. Agricultural Marketing Service (Florida agricultural statis- tics) is in Orlando. Winter Haven, Fla., in Polk County, is the headquarters of the Florida Citrus and Vegetable In- spection Division with a branch office in Orlando. The Federal-State Shipping Point Market News offices are located as follows: (1) Lakeland for citrus; (2) Plant City for strawberries, vegetables and waterinelons; (3) Hastings for potatoes and cabbage; (4) Sanford-Oviedo for celery, cabbage, corn and vegetables; (5) Belle Glade for beans. celery, corn and vegetables; (6) Pompano for beans, peppers, and vegetables. Florida City and Dade County, Fort Pierce, Fort Myers, Immokalee, Oxford, Palmetto, Ruskin, Sarasota! Weirsdale, Wauchula, Webster and Zellwood vegetables are reported in field Market News reports; (7) Avocado, Ume, mango report released Jacksonville office June 15-Oct.
    [Show full text]
  • 10 Things to Do and See in Fano 1 – the Lisippo Promenade
    HOTEL PARADISE 10 THINGS TO DO AND SEE IN FANO 1 – THE LISIPPO PROMENADE A good way to stretch your legs is to walk along the Lisippo promenade. It's named after a famous bronze statue which was found on the sea bed off Fano: a reproduction of the statue now stands at the end of the promenade (the original is held in the Getty Museum, Los Angeles). The promenade starts at the Sassonia seafront and ends at the Marina dei Cesari tourist port. It follows the coast, passing by the numerous fishers who crowd the surrounding sea rocks. It's also ideal for jogging, especially at dawn and dusk. 2 – UNDERGROUND FANO The city of Fano is built on the site of the ancient Roman city of Fanum Fortunae (the temple of the goddess Fortuna), which was founded during the reign of Augustus. It is possible to visit the archaeological area of the city in a number of underground walking tours. The main tour, which lasts about 2 hours, starts at the old S. Agostino convent in Via Vitruvio, and visits a number of the city's most fascinating sites. The route includes numerous Roman ruins, including the Roman amphitheatre at the end of Corso Matteotti and the marketplace under the modern Mediateca Montanari. The tour is highly recommended if you want to see Fano from a different point of view. 3 - MORETTA FANESE The Moretta is a traditional Fano beverage. It is an espresso coffee with a shot of spirits, generally drunk as a digestive. The coffee is "corrected" with anise, rum and sugar, and garnished with lemon peel.
    [Show full text]
  • Module: Introduction
    CDP 2015 Climate Change 2015 Information Request CDP Nestlé Module: Introduction Page: Introduction CC0.1 Introduction Please give a general description and introduction to your organization. • Nestlé is the leading nutrition, health and wellness company. We enhance the quality of life by offering tastier and healthier food and beverage choices, as well as information and services, for all stages of life and any time of the day, helping consumers care for themselves and their families. As the largest food and beverage manufacturer in the world offering more than 10000 trusted products, we are committed to consistently developing superior products. This is achieved through our unmatched research and development capability, nutrition science and a passion for quality in everything we do. • Creating Shared Value is the way we do business and the way we connect with society at large. • The Nestlé Corporate Business Principles rule the way we do business and form the basis of our culture and values. The 10 principles, which provide the foundations for our commitments and our Create Shared Values strategy, incorporate the 10 United Nations Global Compact’s (UNGC) Principles and are divided into five areas - consumers, human rights and labour practices, our people, suppliers and customers, and the environment. 1. Nutrition, Health & Wellness: Our core aim is to enhance the quality of consumers’ lives every day, everywhere by offering tastier and healthier food and beverage choices and encouraging a healthy lifestyle. We express this via our corporate proposition Good Food, Good Life. 2. Quality assurance and product safety: Everywhere in the world, the Nestlé name represents a promise to the consumer that the product is safe and of high standard.
    [Show full text]
  • Punch Fantasia for a Warm Sense of Well-Being This Fine Liqueur Has a Base of a Special Martinica Rum Selected by the Varnelli Family
    Punch Fantasia For a warm sense of well-being This fine liqueur has a base of a special Martinica rum selected by the Varnelli family. It is a refined expression of the Italian tradition of liqueurs to be drunk hot in the wintertime and which are named Punch. To the Eye The attractive bright amber color provides a hint of eternal pleasures. To the Nose It features scents of caramelized fruit and citrus zest in alcohol, accompanied by vanilla and roasted coffee. On the Palate Aromatic flavors of coffee blended with caramel, roast hazelnuts, cocoa, raisins and smokiness persist in the mouth, giving a special richness to the taste. The addition of ice (or iced water) enhances it even further, creating predominantly bitter and smoky notes. Punch Fantasia Bottle Size: 1L. Alcoholic Content Packs: 12 Bottles 35% vol Serving Suggestions This original liqueur can be drunk neat and is particularly suitable as a hot beverage, garnished with lemon or orange rind and cinnamon stick. It can be used as an ingredient for cocktails and long-drinks. Also excellent in any season if added to fruit salad, fruit flambé, ice cream and dessert. Some Recipes Black Flame Star Coffee 1½ oz Punch Fantasia Varnelli ¹⁄³ oz Varnelli Martinica ¹⁄³ oz liquid sugar ¾ oz Punch Fantasia Varnelli 1 oz Punch Fantasia Varnelli ¾ oz white cocoa cream 2 oz regular coffee ¾ oz apricot brandy 1 cup of espresso 1 Tsps cane sugar ¾ oz cream 2 Tsps cane sugar Pour the regular coffee ¾ oz cream In a shaker, work the first in a blender cup, sweeten Pour the first three four ingredients with ice, it with sugar and add the ingredients in a small pot pour into a double cup and other ingredients.
    [Show full text]
  • Sportkatern Plein Musique in Woord En Beeld Agenda, Pagina 15 Page 21 Pagina 25 & 27 Pagina 29
    JAARGANG 15- EDITIE 748 - WEEK 35 - WOENSDAG 28 AUGUSTUS 2019 Wat is er te doen? International section Sportkatern Plein Musique in woord en beeld Agenda, pagina 15 Page 21 Pagina 25 & 27 Pagina 29 DE WASSENAARSE KRANT, V. ZUYLEN V. NIJEVELTSTRAAT 202, 2242 AX WASSENAAR, TEL: 070 - 517 10 04 / 06 - 27 310 726, E-MAIL: REDACTIE @DEWASSENAARSEKRANT.NL Sport-Sport- enen SpeldagenSpeldagen sluitensluiten vakantievakantie afaf 伀伀一一䈀䈀䔀䔀倀倀䔀䔀刀刀䬀䬀吀吀 䨀䨀䔀䔀 䄀䄀唀唀吀吀伀伀 圀圀䄀䄀匀匀匀匀䔀䔀一一℀℀ 䈀䈀攀攀猀猀琀琀攀攀氀氀 渀渀甀甀 漀漀渀渀氀氀椀椀渀渀攀攀 搀搀攀攀 甀甀渀渀氀氀椀椀洀洀THEMABUFFETTEN椀椀琀琀攀攀搀搀 眀眀愀愀猀猀瀀瀀愀愀猀猀 瘀瘀漀漀漀漀爀爀 Stamppottenbuffet € 12.5012.50 猀猀氀氀攀攀IedeIede挀挀栀栀rr琀e琀猀 猀maandag ㈀㈀㠀㠀ⰀⰀⴀⴀ v瀀瀀.a.⼀⼀ 18.00洀洀愀愀 愀uuruur愀渀渀 搀搀⸀⸀ Grillbuffet € 14.50 眀眀眀眀眀眀IedeIede⸀⸀洀洀rre 爀dinsdag爀最最氀氀漀漀眀眀 v.a.⸀⸀渀渀 18.00氀氀⼀⼀眀眀 uuruur愀愀猀猀 瀀瀀愀愀猀猀 琀琀椀椀樀樀搀搀攀攀氀氀椀椀樀樀欀欀 搀搀攀攀 攀攀攀攀爀爀猀猀琀琀攀攀 洀洀愀愀愀愀渀渀搀搀 最最爀爀愀愀琀琀椀椀猀猀 ItaliaansbuItaliaansbuffet € 20.00 IedeIedere vrijdag v.a. 18.00 uuruur Zondagsbrunch € 23.50 (incl.(incl. glaasjeglaasje PProsecco, koffie, thee, jus d’orange)d’orange) Iedere zondag v.a. 12.30 uur “Bijhorstbuffet”“Bijhorstbuffet”Iedere zondag v.a. 12.30 32,50uur Iedere vrijdag“Bijhorstbu en zondagffet” € v. 19.50 a. 17.00 uur Iedere vrijdagIedeIederre zondag en zondag v.a. 17.00 v. a. uuruur 17.00 uur RESERESERRVERENVEREN OFOF MEERMEER INFORMATIE? TT 070-511 070-511 9393 4444 EE info@hoteldenhaagwassenaa [email protected] DE BIJHORST WRESERVEREN www.hoteldenhaagwassenaar.nl OF MEER INFORMATIEDEZijdeweg B 54 IJHORS| 2245 BZ WassenaarT WRESERVEREN www.hoteldenhaagwassenaar.nl OF MEER INFORMATIEZijdeweg 54 | 2245 BZ Wassenaar Zijdeweg 54 22452245 BZBZ Wassenaar.Wassenaar. Tel. 070-5119344 www.hoteldenhaagwassenaar.nl E-Mail:E-Mail: [email protected] Afgelopen maandag, dinsdag én ook vandaag, heeft de Wassenaarse jeugd zich weer op ongekende wijze kunnen uitleven in de meest leuke en spannende ac- tiviteiten tijdens de jaarlijkse ‘Sport- en Speldagen’.
    [Show full text]