M. Mahdavi, H. Mirsaeedghazi, A. Arabhosseini, F. Azarikia
Background and Objectives: Red beet juice, a potential source of valuable nutrients, is widely used as a colorant in food industries. In recent years, to avoid reduction of nutritional values of the red beet during concentration by thermal processing, an osmotic distillation (OD) technique has been suggested. Therefore, the major aim of the present study was to investigate effects of the flow rate, volume of feed and brine solutions and membrane active area on efficiency of the membrane concentration process of red beet juice. Materials and Methods: In this study, osmotic distillation process was used in a laboratory scale unit equipped with a hydrophobic polyvinylidene fluoride (PVDF) membrane with a pore size of 0.22 μm at 25 ̊C after centrifuging red beet juice at 4,000 rpm for 17 min. Furthermore, to investigate effects of feed and brine solution volumes on efficacy of the concentration process, two channel heights (2 cm and 2 mm in both feed and brine sections) were tested. Results: Based on the results, the high feed volume was more effective than the high brine volume for the increasing soluble solid content (SSC) of juice in a constant time. Moreover, it was found that if the process time included more than three hours, the membrane with a higher active area (131.75 cm) significantly improved total soluble solid content of juice, compared to the membrane with a lower active area (87.83 and 43.91 cm). Results showed that a higher volume and flow rate of both feed and brine included had the most desirable effects on concentration efficiency. Based on the findings, flux of the total soluble solid content rise can be considered as a practical parameter to study efficiency of the osmotic distillation. Conclusion: Efficiency of the concentration process of red beet juice using osmotic distillation can increase by the modification of module configuration and process setup.
{"title":"Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure","authors":"M. Mahdavi, H. Mirsaeedghazi, A. Arabhosseini, F. Azarikia","doi":"10.29252/NFSR.6.2.37","DOIUrl":"https://doi.org/10.29252/NFSR.6.2.37","url":null,"abstract":"Background and Objectives: Red beet juice, a potential source of valuable nutrients, is widely used as a colorant in food industries. In recent years, to avoid reduction of nutritional values of the red beet during concentration by thermal processing, an osmotic distillation (OD) technique has been suggested. Therefore, the major aim of the present study was to investigate effects of the flow rate, volume of feed and brine solutions and membrane active area on efficiency of the membrane concentration process of red beet juice. Materials and Methods: In this study, osmotic distillation process was used in a laboratory scale unit equipped with a hydrophobic polyvinylidene fluoride (PVDF) membrane with a pore size of 0.22 μm at 25 ̊C after centrifuging red beet juice at 4,000 rpm for 17 min. Furthermore, to investigate effects of feed and brine solution volumes on efficacy of the concentration process, two channel heights (2 cm and 2 mm in both feed and brine sections) were tested. Results: Based on the results, the high feed volume was more effective than the high brine volume for the increasing soluble solid content (SSC) of juice in a constant time. Moreover, it was found that if the process time included more than three hours, the membrane with a higher active area (131.75 cm) significantly improved total soluble solid content of juice, compared to the membrane with a lower active area (87.83 and 43.91 cm). Results showed that a higher volume and flow rate of both feed and brine included had the most desirable effects on concentration efficiency. Based on the findings, flux of the total soluble solid content rise can be considered as a practical parameter to study efficiency of the osmotic distillation. Conclusion: Efficiency of the concentration process of red beet juice using osmotic distillation can increase by the modification of module configuration and process setup.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130958994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Masoumeh Madani-Tonekaboni, N. Aghayan, R. Nazari, Solmaz Mirzamohammadi, A. Abdolshahi, Negar Abbasi-bastami, Majid Arabameri
Background and Objectives: Milk is an important component of the human diet. Exposure to heavy metals through dairy consumption of contaminated foods endangers human health. The aim of this study was to assess concentrations of lead and cadmium in raw milk samples from east of Iran and their safety risks. Materials and Methods: In this study, 54 raw milk samples from five regions were selected by cluster sampling and 20 samples of various popular brands of pasteurized milks were randomly purchased from supermarkets in east of Iran. Samples were digested in laboratory using acid digestion method. Concentrations of elements were calculated using graphite furnace atomic absorption spectroscopy. Monte Carlo simulation (MCS) approach was used to assess safety risks and investigate noncarcinogenic effects of lead and cadmium. Results: The mean concentrations of lead and cadmium in raw milks included 38.15 and 4.67 ±0.001 μg/kg, respectively. The mean concentrations of lead and cadmium in pasteurized milk included 48.49 ±0.001 and 6.84 ±0.001 μg/kg, respectively. Moreover, the target hazard quotient (THQ) for adults and children in all groups were reported within the safe limits. There were hence no possible risks of exposure to lead and cadmium as results of raw and pasteurized milk
{"title":"Monitoring and Risk Assessment of Lead and Cadmium in Milks from East of Iran Using Monte Carlo Simulation Method","authors":"Masoumeh Madani-Tonekaboni, N. Aghayan, R. Nazari, Solmaz Mirzamohammadi, A. Abdolshahi, Negar Abbasi-bastami, Majid Arabameri","doi":"10.29252/NFSR.6.2.29","DOIUrl":"https://doi.org/10.29252/NFSR.6.2.29","url":null,"abstract":"Background and Objectives: Milk is an important component of the human diet. Exposure to heavy metals through dairy consumption of contaminated foods endangers human health. The aim of this study was to assess concentrations of lead and cadmium in raw milk samples from east of Iran and their safety risks. Materials and Methods: In this study, 54 raw milk samples from five regions were selected by cluster sampling and 20 samples of various popular brands of pasteurized milks were randomly purchased from supermarkets in east of Iran. Samples were digested in laboratory using acid digestion method. Concentrations of elements were calculated using graphite furnace atomic absorption spectroscopy. Monte Carlo simulation (MCS) approach was used to assess safety risks and investigate noncarcinogenic effects of lead and cadmium. Results: The mean concentrations of lead and cadmium in raw milks included 38.15 and 4.67 ±0.001 μg/kg, respectively. The mean concentrations of lead and cadmium in pasteurized milk included 48.49 ±0.001 and 6.84 ±0.001 μg/kg, respectively. Moreover, the target hazard quotient (THQ) for adults and children in all groups were reported within the safe limits. There were hence no possible risks of exposure to lead and cadmium as results of raw and pasteurized milk","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"60 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133076893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background and Objectives: Apoptosis plays a key role in pathogenesis of various cardiovascular diseases due to loss of terminally differentiated cardiac myocytes. Therefore, the aim of this study was to investigate effects of combined dietary restriction and aerobic training on indices of myocardial apoptosis in male rats. Materials and Methods: In this study, 32 three-month-old male rats were randomly divided into four major groups: 1) sedentary control (SED), 2)exercise training (EX), 3)diet restriction (DR) and 4)exercise training and diet restriction (EX+DR). All groups participated in the study for three months. Animals in SED and EX groups were fed ad libitum, while animals in DR and EX+DR groups were given access to 50% of the control animal diets. Animals in EX and EX+DR groups were involved in a three-month aerobic training program. Rat hearts were removed 48 h after the last training session. The Bax, Bcl-2 and caspase-3 gene expressions were analyzed using reverse-transcriptase polymerase chain reaction (RT-PCR). Data were analyzed using two-way ANOVA method. Results: Results showed that the Bax gene expression and Bax/Bcl-2 ratio were significantly lower in trained rats than untrained rats (P<0.05). Furthermore, Bcl-2 gene expression was significantly higher in EX+DR group than other groups (P<0.05). However, exercise training and dietary restriction did not affect caspase-3 gene expression (P>0.05). Conclusions: Overall, it seems that combination of dietary restriction and exercise training results in a significant increase in antiapoptotic Bcl-2 gene expression. However, further studies are needed to show effects of combined dietary restriction and exercise training on apoptosis.
{"title":"Effects of a Combination of Dietary Restriction and Exercise Training on Myocardial Apoptosis in Male Rats","authors":"H. Pourrazi, Afshar Jafari","doi":"10.29252/NFSR.6.2.13","DOIUrl":"https://doi.org/10.29252/NFSR.6.2.13","url":null,"abstract":"Background and Objectives: Apoptosis plays a key role in pathogenesis of various cardiovascular diseases due to loss of terminally differentiated cardiac myocytes. Therefore, the aim of this study was to investigate effects of combined dietary restriction and aerobic training on indices of myocardial apoptosis in male rats. Materials and Methods: In this study, 32 three-month-old male rats were randomly divided into four major groups: 1) sedentary control (SED), 2)exercise training (EX), 3)diet restriction (DR) and 4)exercise training and diet restriction (EX+DR). All groups participated in the study for three months. Animals in SED and EX groups were fed ad libitum, while animals in DR and EX+DR groups were given access to 50% of the control animal diets. Animals in EX and EX+DR groups were involved in a three-month aerobic training program. Rat hearts were removed 48 h after the last training session. The Bax, Bcl-2 and caspase-3 gene expressions were analyzed using reverse-transcriptase polymerase chain reaction (RT-PCR). Data were analyzed using two-way ANOVA method. Results: Results showed that the Bax gene expression and Bax/Bcl-2 ratio were significantly lower in trained rats than untrained rats (P<0.05). Furthermore, Bcl-2 gene expression was significantly higher in EX+DR group than other groups (P<0.05). However, exercise training and dietary restriction did not affect caspase-3 gene expression (P>0.05). Conclusions: Overall, it seems that combination of dietary restriction and exercise training results in a significant increase in antiapoptotic Bcl-2 gene expression. However, further studies are needed to show effects of combined dietary restriction and exercise training on apoptosis.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128280860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Noshad, Mostafa Rahmati-Joneidabad, Zahra Badvi
Background and Objectives: Production and consumption of freshly-cut fruits have been increased in recent decades. One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruits. The aim of this study was to assess effects of various functional mucilages as polysaccharide food coatings on qualitative parameters of freshly-cut apple slices during cold storage. Materials and Methods: In this study, active edible coatings, using Plantago major, P. psyllium and Descurainia Sophia mucilages, were prepared. Then, effects of various coating solutions on physicochemical characterizes of freshlycut apple slices were assessed during cold storage. Results: Results indicated that samples treated with D. sophia included the greatest titrable acidity value and the lowest brix and browning index (BI), compared to another treatment. On Day 10 of storage, samples treated with P. psyllium showed the highest contents of vitamin C, firmness and inhibitory effects on the bacterial growth. Use of P. psyllium, as an edible coating, produced a 0.7 log CFU/g decrease in bacterial counts. Conclusions: In conclusion, P. psyllium L. mucilage is recommended as a novel edible coating to improve quality of freshly-cut apples.
{"title":"Effects of Natural Mucilage as an Edible Coating on Quality Improvement of Freshly-cut apples","authors":"M. Noshad, Mostafa Rahmati-Joneidabad, Zahra Badvi","doi":"10.29252/NFSR.6.2.21","DOIUrl":"https://doi.org/10.29252/NFSR.6.2.21","url":null,"abstract":"Background and Objectives: Production and consumption of freshly-cut fruits have been increased in recent decades. One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruits. The aim of this study was to assess effects of various functional mucilages as polysaccharide food coatings on qualitative parameters of freshly-cut apple slices during cold storage. Materials and Methods: In this study, active edible coatings, using Plantago major, P. psyllium and Descurainia Sophia mucilages, were prepared. Then, effects of various coating solutions on physicochemical characterizes of freshlycut apple slices were assessed during cold storage. Results: Results indicated that samples treated with D. sophia included the greatest titrable acidity value and the lowest brix and browning index (BI), compared to another treatment. On Day 10 of storage, samples treated with P. psyllium showed the highest contents of vitamin C, firmness and inhibitory effects on the bacterial growth. Use of P. psyllium, as an edible coating, produced a 0.7 log CFU/g decrease in bacterial counts. Conclusions: In conclusion, P. psyllium L. mucilage is recommended as a novel edible coating to improve quality of freshly-cut apples.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123727391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background and Objectives: Aerobic training and berberine chloride include antioxidant and anti-inflammatory characteristics. In the current study, simultaneous effects of aerobic training and berberine chloride on plasma glucose, IL6 and TNF-α were investigated in type 1 diabetic male Wistar rats. Materials and Methods: In this experimental study, 64 male Wistar rats were randomly divided into eight groups (n=8), including healthy control, diabetic control, diabetic-berberine (15 and 30 mg/kg), diabetic-training, diabetictraining-berberine (15 and 30 mg/kg) and health-trained. Diabetes was induced using a single intraperitoneal injection (IP) of streptozotocin (STZ) of 60 mg/kg body weight (BW). The training schedule included running on a treadmill for six weeks, five sessions a week and daily intakes of berberine using gavage. The IL-6 and TNF-α values were assessed using enzyme-linked immunosorbent assay (ELISA) method. Results: Results showed that the glucose concentration in diabetic groups with aerobic training and intake of berberine simultaneously was significantly lower than that in the diabetic control group (P<0.05). Plasma IL-6 in the diabetic control group significantly increased, compared to that in the normal control group (P<0.05). In diabetic groups that received the two treatments simultaneously, IL-6 significantly increased, compared to that in the diabetic control group (P<0.05). The quantity of TNF-α in the diabetic control group was significantly higher than that in the normal control group (P<0.05). The plasma level of TNF-α significantly decreased in all treatment groups, compared to that in the diabetic control group (P<0.05). Conclusions: Combined effects of berberine chloride use and aerobic training on blood glucose, IL-6 and TNFα are more evident than their individual effects. Furthermore, a dose of 30 mg/kg of berberine chloride included a greater effect on the highlighted blood parameters, compared to that a dose of 15 mg/kg of berberine chloride did.
{"title":"Simultaneous Effects of Aerobic Training and Berberine Chloride on Plasma Glucose, IL-6 and TNF-α in Type 1 Diabetic Male Wistar Rats","authors":"J. Ramezani, M. Azarbayjani, M. Peeri","doi":"10.29252/NFSR.6.1.9","DOIUrl":"https://doi.org/10.29252/NFSR.6.1.9","url":null,"abstract":"Background and Objectives: Aerobic training and berberine chloride include antioxidant and anti-inflammatory characteristics. In the current study, simultaneous effects of aerobic training and berberine chloride on plasma glucose, IL6 and TNF-α were investigated in type 1 diabetic male Wistar rats. Materials and Methods: In this experimental study, 64 male Wistar rats were randomly divided into eight groups (n=8), including healthy control, diabetic control, diabetic-berberine (15 and 30 mg/kg), diabetic-training, diabetictraining-berberine (15 and 30 mg/kg) and health-trained. Diabetes was induced using a single intraperitoneal injection (IP) of streptozotocin (STZ) of 60 mg/kg body weight (BW). The training schedule included running on a treadmill for six weeks, five sessions a week and daily intakes of berberine using gavage. The IL-6 and TNF-α values were assessed using enzyme-linked immunosorbent assay (ELISA) method. Results: Results showed that the glucose concentration in diabetic groups with aerobic training and intake of berberine simultaneously was significantly lower than that in the diabetic control group (P<0.05). Plasma IL-6 in the diabetic control group significantly increased, compared to that in the normal control group (P<0.05). In diabetic groups that received the two treatments simultaneously, IL-6 significantly increased, compared to that in the diabetic control group (P<0.05). The quantity of TNF-α in the diabetic control group was significantly higher than that in the normal control group (P<0.05). The plasma level of TNF-α significantly decreased in all treatment groups, compared to that in the diabetic control group (P<0.05). Conclusions: Combined effects of berberine chloride use and aerobic training on blood glucose, IL-6 and TNFα are more evident than their individual effects. Furthermore, a dose of 30 mg/kg of berberine chloride included a greater effect on the highlighted blood parameters, compared to that a dose of 15 mg/kg of berberine chloride did.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124625105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Kakaei, M. Noshad, B. Nasehi, M. Hojjati, S. Beiraghi-toosi
Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. In this research, pomegranate seed powder was used to improve quality attributes of extruded snacks. Materials and Methods: In this research, the effect of pomegranate seed powder (0–20 %), extruder temperature (120160°C) and screw rotation speed (120–180 rpm) as an independent variable on physical characteristics (sensory evaluation, expansion index, texture propeties,) and functional characteristics (water solubility index, moisture content, total fiber content, oil absortion index, fattyy acids profile) of an expanded corn snack was measured. Results: Amongst the experimental situations applied in this research, the optimum value of factors is the subsequent addition of fiber complementary 11.6 %, the temperature of the extruder 160 C, the screw speed of 125 (rpm), the moisture content 3.63%, the fiber content 11.88%, WSI 5.64, hardness of 1.42 (N), expansion ratio of 0.45 and OAI 2.56. The results showed the hardness, total fiber, and overall acceptance of samples were increased by increasing the amount of pomegranate seed powder from 0.63 ± 0.1 to 2.93 ± 0.2 (N), 1.28 ± 0.14 to 27.9 ± 0.84 (%) and 3.9 ± 0.16 to 4.9 ± 0.11, respectively. Conclusions: According to the results of this study, the incorporation of pomegranate seed powder improves the functional characteristics of extruded snack.
{"title":"Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders","authors":"K. Kakaei, M. Noshad, B. Nasehi, M. Hojjati, S. Beiraghi-toosi","doi":"10.29252/NFSR.6.1.35","DOIUrl":"https://doi.org/10.29252/NFSR.6.1.35","url":null,"abstract":"Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. In this research, pomegranate seed powder was used to improve quality attributes of extruded snacks. Materials and Methods: In this research, the effect of pomegranate seed powder (0–20 %), extruder temperature (120160°C) and screw rotation speed (120–180 rpm) as an independent variable on physical characteristics (sensory evaluation, expansion index, texture propeties,) and functional characteristics (water solubility index, moisture content, total fiber content, oil absortion index, fattyy acids profile) of an expanded corn snack was measured. Results: Amongst the experimental situations applied in this research, the optimum value of factors is the subsequent addition of fiber complementary 11.6 %, the temperature of the extruder 160 C, the screw speed of 125 (rpm), the moisture content 3.63%, the fiber content 11.88%, WSI 5.64, hardness of 1.42 (N), expansion ratio of 0.45 and OAI 2.56. The results showed the hardness, total fiber, and overall acceptance of samples were increased by increasing the amount of pomegranate seed powder from 0.63 ± 0.1 to 2.93 ± 0.2 (N), 1.28 ± 0.14 to 27.9 ± 0.84 (%) and 3.9 ± 0.16 to 4.9 ± 0.11, respectively. Conclusions: According to the results of this study, the incorporation of pomegranate seed powder improves the functional characteristics of extruded snack.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114387921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background and Objectives: Melissa officinalis belongs to plant Lamiaceae family and is native to Iran as well as other countries. The aim of this study was to identify chemical compositions and antioxidant activity of the M. officinalis essential oil (EO). Another aim of this paper was to assess antimicrobial activity of M. officinalis EO on growth of clinical and commercial strains causing infection. Materials and Methods: Chemical compositions of the M. officinalis EO were analyzed using gas chromatographymass spectrometry (GC-MS). The antioxidant potential was assessed using β-carotene/linoleic acid inhibition and 2,2diphenyl-1-picrylhydrazyl methods. The total phenol content was analyzed using Folin-Ciocalteu method. Antimicrobial activities of the M. officinalis EO were assessed using disk diffusion agar, well diffusion agar, micro-well dilution, agar dilution and minimum bactericidal concentration (MBC) methods. Results: Major compositions of the M. officinalis EO included geranyl acetate (27.9 %), citral (14.2%), Z-citral (9.8%) citronellal (8.4%) and citronellol (7.6%). The total phenolic content and antioxidant potential of the M. officinalis EO included 51 ±0.50 mg GAE/g and 98 ±0.45 μg/ml, respectively. Minimum inhibitory concentration (MIC) of the M. officinalis EO ranged 0.5–4 mg/ml, while the MBC ranged 1–8 mg/ml. A significant correlation was seen between the inhibition zone diameters (IZD) and concentration of the EO. The smallest IZD was reported for various concentrations of the M. officinalis EO on Pseudomonas aeruginosa. Conclusions: In general, results showed that the M. officinalis EO included greater inhibitory effects on commercial bacterial strains causing infections, compared to those of clinical bacterial strains. The M. officinalis EO have the greatest effect on gram-positive bacteria. This compound is an effective free radical scavenger rich in phenolic compounds. Further studies are necessary to investigate toxicity of the M. officinalis EO due to its safety for human use.
{"title":"Melissa officinalis Essential Oil: Chemical Compositions, Antioxidant Potential, Total Phenolic Content and Antimicrobial Activity","authors":"B. A. Behbahani, F. Shahidi","doi":"10.29252/NFSR.6.1.17","DOIUrl":"https://doi.org/10.29252/NFSR.6.1.17","url":null,"abstract":"Background and Objectives: Melissa officinalis belongs to plant Lamiaceae family and is native to Iran as well as other countries. The aim of this study was to identify chemical compositions and antioxidant activity of the M. officinalis essential oil (EO). Another aim of this paper was to assess antimicrobial activity of M. officinalis EO on growth of clinical and commercial strains causing infection. Materials and Methods: Chemical compositions of the M. officinalis EO were analyzed using gas chromatographymass spectrometry (GC-MS). The antioxidant potential was assessed using β-carotene/linoleic acid inhibition and 2,2diphenyl-1-picrylhydrazyl methods. The total phenol content was analyzed using Folin-Ciocalteu method. Antimicrobial activities of the M. officinalis EO were assessed using disk diffusion agar, well diffusion agar, micro-well dilution, agar dilution and minimum bactericidal concentration (MBC) methods. Results: Major compositions of the M. officinalis EO included geranyl acetate (27.9 %), citral (14.2%), Z-citral (9.8%) citronellal (8.4%) and citronellol (7.6%). The total phenolic content and antioxidant potential of the M. officinalis EO included 51 ±0.50 mg GAE/g and 98 ±0.45 μg/ml, respectively. Minimum inhibitory concentration (MIC) of the M. officinalis EO ranged 0.5–4 mg/ml, while the MBC ranged 1–8 mg/ml. A significant correlation was seen between the inhibition zone diameters (IZD) and concentration of the EO. The smallest IZD was reported for various concentrations of the M. officinalis EO on Pseudomonas aeruginosa. Conclusions: In general, results showed that the M. officinalis EO included greater inhibitory effects on commercial bacterial strains causing infections, compared to those of clinical bacterial strains. The M. officinalis EO have the greatest effect on gram-positive bacteria. This compound is an effective free radical scavenger rich in phenolic compounds. Further studies are necessary to investigate toxicity of the M. officinalis EO due to its safety for human use.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134101831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Saeedeh Karimlar, A. Naderi, F. Mohammadi, M. Moslehishad, E. Delrish, Leila Aghajanpour, A. Khoshzaban, A. Lashay
Background and Objectives: Diabetes is one of the major health challenges in world. Herbal medicines are widely used for the treatment of diabetes. The current study assessed the effects of oral administration of essential oils from Myrtus communis, Trachyspermum copticum and Ferula gummosa on blood glucose and lipid profiles in streptozotocininduced diabetic rats and inhibitory effects of these oils on α-glucosidase activity in vitro. Materials and Methods: Forty-eight male Wistar rats were divided into six groups of healthy control, diabetic control, healthy control received corn oil and three experimental diabetic groups treated by the essential oils. Four weeks after intraperitoneal injections of 45-mg/kg streptozotocin doses, experimental groups were gavaged with 200 mg/kg/day of the oils for thirty days, then serum glucose and lipid profiles of the rats were assessed. Data were analyzed using one-way ANOVA and Tukey test. Study was carried out in Animal Laboratory of the Translational Ophthalmology Research Center, Tehran, Iran, 2016. Results: Compared to healthy control group, serum glucose, triglyceride (TG) total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) increased in diabetic control group significantly (P < 0.001). No significant differences were observed in high-density lipoprotein cholesterol (HDL-C) between the healthy and diabetic control groups. The M. Communis oil showed the most significant inhibitory effects on α-glucosidase than those two other oils did. Furthermore, M. communis significantly decreased glucose (478±24 vs. 355±48; p<0.001) , TG (167±13 vs. 118±13; p<0.001), TC (107±11 vs. 83±13; p<0.01), and LDL-C (70±8 vs. 47±4; p<0.001) while increased HDL-C (37±5 vs. 53±9; p<0.01). F. gummosa and T. copticum had no effect on glucose levels in diabetic rats. T. copticum lowered TC (107±11 vs. 89±12; p<0.05) and (LDL-C (70±8 vs. 43±10; p<0.001) while increased HDL-C (37±5 vs. 49±8; p<0.05). F. gummosa just decreased TG (167±13 vs. 105±12; p<0.001) and LDL-C (70±8 vs. 30±4; p<0.001) levels in diabetic rats. Conclusions: In general, lipid profile improvement was demonstrated using the three essential oils in diabetic rats; of these essential oils, only M. Communis oil included hypoglycemic effects possibly due to its α-glucosidase inhibitory activity.
{"title":"Hypoglycemic and Hypolipidemic Effects of Myrtus communis, Trachyspermum copticum and Ferula gummosa Essential Oils on Streptozotocin Induced Diabetic Rats","authors":"Saeedeh Karimlar, A. Naderi, F. Mohammadi, M. Moslehishad, E. Delrish, Leila Aghajanpour, A. Khoshzaban, A. Lashay","doi":"10.29252/NFSR.6.1.1","DOIUrl":"https://doi.org/10.29252/NFSR.6.1.1","url":null,"abstract":"Background and Objectives: Diabetes is one of the major health challenges in world. Herbal medicines are widely used for the treatment of diabetes. The current study assessed the effects of oral administration of essential oils from Myrtus communis, Trachyspermum copticum and Ferula gummosa on blood glucose and lipid profiles in streptozotocininduced diabetic rats and inhibitory effects of these oils on α-glucosidase activity in vitro. Materials and Methods: Forty-eight male Wistar rats were divided into six groups of healthy control, diabetic control, healthy control received corn oil and three experimental diabetic groups treated by the essential oils. Four weeks after intraperitoneal injections of 45-mg/kg streptozotocin doses, experimental groups were gavaged with 200 mg/kg/day of the oils for thirty days, then serum glucose and lipid profiles of the rats were assessed. Data were analyzed using one-way ANOVA and Tukey test. Study was carried out in Animal Laboratory of the Translational Ophthalmology Research Center, Tehran, Iran, 2016. Results: Compared to healthy control group, serum glucose, triglyceride (TG) total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) increased in diabetic control group significantly (P < 0.001). No significant differences were observed in high-density lipoprotein cholesterol (HDL-C) between the healthy and diabetic control groups. The M. Communis oil showed the most significant inhibitory effects on α-glucosidase than those two other oils did. Furthermore, M. communis significantly decreased glucose (478±24 vs. 355±48; p<0.001) , TG (167±13 vs. 118±13; p<0.001), TC (107±11 vs. 83±13; p<0.01), and LDL-C (70±8 vs. 47±4; p<0.001) while increased HDL-C (37±5 vs. 53±9; p<0.01). F. gummosa and T. copticum had no effect on glucose levels in diabetic rats. T. copticum lowered TC (107±11 vs. 89±12; p<0.05) and (LDL-C (70±8 vs. 43±10; p<0.001) while increased HDL-C (37±5 vs. 49±8; p<0.05). F. gummosa just decreased TG (167±13 vs. 105±12; p<0.001) and LDL-C (70±8 vs. 30±4; p<0.001) levels in diabetic rats. Conclusions: In general, lipid profile improvement was demonstrated using the three essential oils in diabetic rats; of these essential oils, only M. Communis oil included hypoglycemic effects possibly due to its α-glucosidase inhibitory activity.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132336394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background and Objectives: Cellulase is an important enzyme with multiple applications in industries, including food, laundry, pharmaceutical, textile, pulp, paper and biofuel industries. Solid-state fermentation (SSF) is a method for cellulase production, which includes several advantages, compared to submerged fermentation. In this study, cellulase was produced by three filamentous fungi, i.e., Mucor indicus, M. hiemalis and Rhizopus oryzae, through SSF on wheat brans. Materials and Methods: Effects of cultivation time, temperature, and moisture content of the culture media on cellulase production were investigated using response surface methodology (RSM). Experiments were carried out using an orthogonal central composite design. Based on the analysis of variance, a quadratic model was suggested as a function of the three variables to express cellulase production. The optimum parameters for cellulase production by the fungi were achieved and the highest cellulase activity was reported. Results: The fungi produced significant amounts of cellulase. Models fitted to the experimental activities of the fungi included high regression coefficients. The optimum media temperature for all fungi was 26.6 oC. For M. indicus and R. oryzae, the optimum moisture content and cultivation time of the media were 71.8% and 33.2 h, respectively. These parameters were respectively reported as 38.18% and 66.81 h for M. hiemalis. The highest cellulase activities by R. oryzae, M. indicus and M. hiemalis were 281, 163 and 188 U per g of dry wheat bran, respectively. The maximum enzyme production was seen in R. oryzae. Conclusions: In conclusion, these three advantageous fungal strains can successfully be used for cellulase production through SSF with relatively high yields, compared to other fungal strains.
背景与目的:纤维素酶是一种重要的酶，在食品、洗衣、制药、纺织、纸浆、造纸和生物燃料等工业中有着广泛的应用。固态发酵(SSF)是一种生产纤维素酶的方法，与深层发酵相比，它有几个优点。在本研究中，3种丝状真菌，即毛霉indicus、M. hiemalis和米根霉，通过SSF在小麦麸皮上产生纤维素酶。材料与方法:采用响应面法(RSM)研究了培养时间、温度和培养基含水量对纤维素酶产量的影响。试验采用正交中心组合设计。在方差分析的基础上，提出了一个二次模型作为三个变量的函数来表示纤维素酶产量。获得了该真菌生产纤维素酶的最佳工艺参数，并获得了最高的纤维素酶活性。结果:真菌产生了大量的纤维素酶。拟合真菌实验活动的模型具有高回归系数。所有真菌的最适培养基温度为26.6℃。对籼稻和稻瘟病菌而言，培养基的最佳含水量和培养时间分别为71.8%和33.2 h。这两个参数分别为38.18%和66.81 h。稻瘟病菌、籼稻病菌和小麦病菌的纤维素酶活性最高，分别为281、163和188 U / g。以米曲霉产酶量最大。结论:综上所述，与其他菌株相比，这三种优势菌株可以成功地通过SSF生产纤维素酶，并且产量相对较高。
{"title":"Cellulase Production Under Solid-State Fermentation by Ethanolic Zygomycetes Fungi: Application of Response Surface Methodology","authors":"S. Behnam, K. Karimi, M. Khanahmadi","doi":"10.29252/NFSR.6.1.27","DOIUrl":"https://doi.org/10.29252/NFSR.6.1.27","url":null,"abstract":"Background and Objectives: Cellulase is an important enzyme with multiple applications in industries, including food, laundry, pharmaceutical, textile, pulp, paper and biofuel industries. Solid-state fermentation (SSF) is a method for cellulase production, which includes several advantages, compared to submerged fermentation. In this study, cellulase was produced by three filamentous fungi, i.e., Mucor indicus, M. hiemalis and Rhizopus oryzae, through SSF on wheat brans. Materials and Methods: Effects of cultivation time, temperature, and moisture content of the culture media on cellulase production were investigated using response surface methodology (RSM). Experiments were carried out using an orthogonal central composite design. Based on the analysis of variance, a quadratic model was suggested as a function of the three variables to express cellulase production. The optimum parameters for cellulase production by the fungi were achieved and the highest cellulase activity was reported. Results: The fungi produced significant amounts of cellulase. Models fitted to the experimental activities of the fungi included high regression coefficients. The optimum media temperature for all fungi was 26.6 oC. For M. indicus and R. oryzae, the optimum moisture content and cultivation time of the media were 71.8% and 33.2 h, respectively. These parameters were respectively reported as 38.18% and 66.81 h for M. hiemalis. The highest cellulase activities by R. oryzae, M. indicus and M. hiemalis were 281, 163 and 188 U per g of dry wheat bran, respectively. The maximum enzyme production was seen in R. oryzae. Conclusions: In conclusion, these three advantageous fungal strains can successfully be used for cellulase production through SSF with relatively high yields, compared to other fungal strains.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121668383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Z. Saghafi, B. Nikooyeh, A. Jamali, M. Mehdizadeh, Azizollaah Zargaraan
Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for fortification with vitamin D3. Although exposure to high temperatures has been shown to cause adverse effects in vitamin D3 content of food products, research to date has not yet determined the stability of added vitamin D3 in vegetable oils during cooking procedures. Materials and Methods: An 80/20 % (eighty/twenty) mixture of fortified oils/water subjected to low temperature (105°C, for 0, 60, 120 and 180 minutes) and high temperature (160°C, for 0, 5, 10, 15, 20, 30, 60 minutes) under reflux condition in order to determine the destruction rate of vitamin D3. The vitamin D3 concentration was determined by HPLC method with following operating conditions: apparatus, SHIMADZU10-ATVP; column, C18 column, 5 mm, 150_4mm id; mobile phase, methanol; ambient temperature; flow rate, 1.0 ml/min Results: This study has identified that retention rate of added vitamin D3 in corn, sunflower and canola oils during normal cooking process varies from 68.6% to 87.4%. Conclusions: This study has shown that retention of added vitamin D3 in various vegetable oils depends on the range of natural vitamin D3 retention in cooking of foodstuffs. This result will be of interest to clinical researchers and policymakers concerned with the fortification of food products mainly vitamin D3 fortification.
{"title":"Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils","authors":"Z. Saghafi, B. Nikooyeh, A. Jamali, M. Mehdizadeh, Azizollaah Zargaraan","doi":"10.29252/NFSR.5.4.43","DOIUrl":"https://doi.org/10.29252/NFSR.5.4.43","url":null,"abstract":"Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for fortification with vitamin D3. Although exposure to high temperatures has been shown to cause adverse effects in vitamin D3 content of food products, research to date has not yet determined the stability of added vitamin D3 in vegetable oils during cooking procedures. Materials and Methods: An 80/20 % (eighty/twenty) mixture of fortified oils/water subjected to low temperature (105°C, for 0, 60, 120 and 180 minutes) and high temperature (160°C, for 0, 5, 10, 15, 20, 30, 60 minutes) under reflux condition in order to determine the destruction rate of vitamin D3. The vitamin D3 concentration was determined by HPLC method with following operating conditions: apparatus, SHIMADZU10-ATVP; column, C18 column, 5 mm, 150_4mm id; mobile phase, methanol; ambient temperature; flow rate, 1.0 ml/min Results: This study has identified that retention rate of added vitamin D3 in corn, sunflower and canola oils during normal cooking process varies from 68.6% to 87.4%. Conclusions: This study has shown that retention of added vitamin D3 in various vegetable oils depends on the range of natural vitamin D3 retention in cooking of foodstuffs. This result will be of interest to clinical researchers and policymakers concerned with the fortification of food products mainly vitamin D3 fortification.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128246560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：