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  1. Prevalence and associated factors for isolated Malassezia species in patients with Dandruff in Mekelle City, Tigrai, Ethiopia
    Gebrezihier BG, Abdulkadir M, Sbhatu DB, Tsegay E, Berhe GG
    BMC Res Notes, 2024 Nov 12;17(1):336.
    PMID: 39533436 DOI: 10.1186/s13104-024-06998-z
    OBJECTIVE: Dandruff, a condition caused by lipophilic Malassezia fungi, is an excessive shed of dead skin cells from the scalp. Effective preventive and curative measures of the condition depend on knowledge and understanding of the prevalence of the condition, the common etiologic species, and the associated factors. This study aimed to investigate the prevalence, common etiologic species, and associated factors of Malassezia infection in Mekelle City, Ethiopia.

    METHOD: A facility-based cross-sectional study was conducted from February 2019 to June 2020 involving 217 participants who were visiting dermatology clinics to seek treatment for dandruff conditions. Information on the socio-demographic characteristics and hair care behaviors of the participants was obtained. Isolation and identification of Malassezia species from scalp scrapings using cultural and biochemical tests were carried out.

    RESULTS: Out of the 217 participants with dandruff, 111 (51.15%) were positive for Malassezia fungi. One hundred forty (140) Malassezia isolates were collected from the 111 positive participants. Further study of the isolates yielded three etiologic species: Malassezia globosa (67.15%), M. furfur (21.70%), and M. restricta (12.15%). Demographic characteristics, namely gender (AOR = 2.605; 95%CI: 1.427 - 4.757) and age (AOR = 2.667; 95%CI: 1.046 - 6.795), as well as hair care behaviors, namely use of hair oil (AOR = 2.964; 95%CI: 1.288 - 6.820), were associated with the presence of Malassezia species. However, the use of anti-dandruff shampoo (AOR = 2.782; 95%CI: 1.301 - 10.993) was negatively associated with the presence of Malassezia species among the participants with dandruff conditions. These findings open opportunities to devise effective prevention, management, and control measures for Malassezia-based dandruff conditions.

  2. Fulltext Process standardization and characterization of Mies: Ethiopian honey wine
    Gebremichael WM, Abay KH, Sbhatu DB, Berhe GG, Gebreyohannes G
    Heliyon, 2024 Oct 30;10(20):e39272.
    PMID: 39640670 DOI: 10.1016/j.heliyon.2024.e39272
    Mies is a delicious honey wine traditionally processed in Ethiopia and Eritrea. This study aimed to investigate the standardization and characterization of high-quality Mies. The ingredients for Mies preparation were collected, and three formulations were created by varying the amounts of Gesho and honey. First, Birzi was made by dissolving honey in a 1:5 ratio (honey to water) and fermenting it at 22 °C for five days. Next, coarsely ground Gesho was added to the Birzi in plastic tanks, where it fermented for 14 days. The fermented mixture was then filtered through a clean white cotton cloth into a new plastic tank. The filtrate (Mies) was seasoned and fermented for an additional two days, after which its physicochemical, nutritional, sensory, and microbial properties were analyzed using standard methods. As fermentation time increased, the pH values of the three Mies formulations decreased from the first to the twenty-first day. The study revealed that as fermentation time increased, so did the temperature and alcohol levels in all three formulations. Formulation three (F3) was selected by the panelists as the highest quality Mies, with a temperature of 22.50 °C after 21 days. The alcohol content of F3 rose from 2.93 % on the first day to 5.72 % by the twenty-first day. The titratable acidity and total soluble solids of F3 were measured at 3.50 g/L and 26.24 °Brix, respectively. The nutritional contents of F3 included lipid (0.13 %), protein (0.10 %), and carbohydrates (3.02 %). The total energy of F3 was found to be 73.91 %. The study revealed that potassium (K) was the most abundant element in F3 and its ingredients, followed by phosphorus (P), while manganese (Mn) and zinc (Zn) were detected in the lowest amounts. Lactic acid bacteria (LAB) were identified as the predominant microbes in F3. Standardizing production procedures for Ethiopian honey wine can enhance commercialization and scalability, while its distinct flavors and fragrances can boost demand, profitability, and potential market entry. To improve the consistency and quality of honey wine production, further research is required to identify species-specific microbial profiles using molecular tools, optimize production parameters, and address concerns related to preparation.
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