duration of administration ranged from 8 to 12 weeks. The moderate heterogeneity was detected across the included studies (P<0.00001; I=55%).Using a random effects analysis (n=193), the efficacy effect was 34.6nmol/L (95% CI: 28.6, 40.8). The present meta-analysis showed that food fortification with vitamin D could be an effective tool to prevent and control hypovitaminosis D and Iranian population will most probably benefit from the vitamin D fortification as a national policy.
{"title":"Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis","authors":"B. Nikooyeh, T. Neyestani","doi":"10.29252/NFSR.5.4.1","DOIUrl":"https://doi.org/10.29252/NFSR.5.4.1","url":null,"abstract":"duration of administration ranged from 8 to 12 weeks. The moderate heterogeneity was detected across the included studies (P<0.00001; I=55%).Using a random effects analysis (n=193), the efficacy effect was 34.6nmol/L (95% CI: 28.6, 40.8). The present meta-analysis showed that food fortification with vitamin D could be an effective tool to prevent and control hypovitaminosis D and Iranian population will most probably benefit from the vitamin D fortification as a national policy.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"56 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":"132199839","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: This study aimed to evaluate the impact of mulberry supplementation on two proinflammatory markers response, Rate of Perceived Exertion (RPE) and performance after a session of strenuous exercise. Black Mulberry is a fruit rich in flavonoids and anthocyanins which have been proved to act as antioxidants in body. Materials and Methods: Fifteen female basketball players participated in Basketball Exercise Simulation Test (BEST). Blood samples were taken in three turns including before BEST, immediately and one hour after to measure Interleukin-6 (IL-6) and Tumour Necrosis Factor (TNF-α) concentrations. After 3 days of recovery, the same participants consumed 300 mL of pulped Black Mulberry Juice for 10 days and participated again in the same exercise protocol and their blood samples were collected in the same three turns. During both exercise sessions, performance variables were recorded considering the number of goals and RPE. ANOVA and Bonferroni’s follow up tests were used for data analysis (α=0.05). Results: A significant increase in IL-6 concentration was seen immediately and one hour after BEST, before and after supplementation (P<0.05). The comparison of TNF-α concentration in six stages showed no significant difference (P>0.05). Analysis of Borg Test showed significant decrease after supplementation (P<0.05) but no significant results were shown in performance of participants (P<0.66). Conclusions: Black Mulberry supplementation can reduce pro-inflammatory cytokines and PRE after exercise.
背景和目的:本研究旨在评估桑葚补充剂对两种促炎标志物反应的影响，即剧烈运动后的感知运动率(RPE)和运动表现。黑桑是一种富含类黄酮和花青素的水果，已被证明在体内具有抗氧化剂的作用。材料与方法:15名女子篮球运动员参加篮球运动模拟测试(BEST)。在BEST前、BEST后和BEST后1小时分三次采集血样，测定白细胞介素-6 (IL-6)和肿瘤坏死因子(TNF-α)浓度。恢复3天后，同样的参与者连续10天饮用300毫升黑桑椹浆，并再次参加相同的运动方案，并在相同的三次循环中采集血样。在两次锻炼期间，考虑到目标数量和RPE，记录了表现变量。数据分析采用方差分析和Bonferroni随访检验(α=0.05)。结果:补品前、补品后即刻、补品后1 h IL-6浓度均显著升高(P0.05)。Borg Test分析结果显示，饲粮添加后工作效率显著降低(P<0.05)，但对工作效率无显著影响(P<0.66)。结论:运动后补充黑桑葚可降低促炎细胞因子和PRE。
{"title":"The Effects of Black Mulberry Supplementation on Plasma Interleukin-6 and Tumour Necrosis Factor-α Response to One Session Basketball Training in Female Basketball Players","authors":"F. Ghazalian, N. Borghei","doi":"10.29252/NFSR.5.4.15","DOIUrl":"https://doi.org/10.29252/NFSR.5.4.15","url":null,"abstract":"Background and Objectives: This study aimed to evaluate the impact of mulberry supplementation on two proinflammatory markers response, Rate of Perceived Exertion (RPE) and performance after a session of strenuous exercise. Black Mulberry is a fruit rich in flavonoids and anthocyanins which have been proved to act as antioxidants in body. Materials and Methods: Fifteen female basketball players participated in Basketball Exercise Simulation Test (BEST). Blood samples were taken in three turns including before BEST, immediately and one hour after to measure Interleukin-6 (IL-6) and Tumour Necrosis Factor (TNF-α) concentrations. After 3 days of recovery, the same participants consumed 300 mL of pulped Black Mulberry Juice for 10 days and participated again in the same exercise protocol and their blood samples were collected in the same three turns. During both exercise sessions, performance variables were recorded considering the number of goals and RPE. ANOVA and Bonferroni’s follow up tests were used for data analysis (α=0.05). Results: A significant increase in IL-6 concentration was seen immediately and one hour after BEST, before and after supplementation (P<0.05). The comparison of TNF-α concentration in six stages showed no significant difference (P>0.05). Analysis of Borg Test showed significant decrease after supplementation (P<0.05) but no significant results were shown in performance of participants (P<0.66). Conclusions: Black Mulberry supplementation can reduce pro-inflammatory cytokines and PRE after exercise.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"2015 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":"130267953","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: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a proteinand calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF). Materials and Methods: The formulas consisted of LA, SPI and BGF including F1 ((0.0:22.9:11.5), F2 (17.2:5.7:11.5) and F3 (22.9:0.0:11.5). Proximate and calcium content analyses were carried out in an accredited laboratory, while sensory properties (descriptive test) were evaluated by 25 semi-trained panelists. Results: The protein content, in mean (standard deviation), of F0, F1, F2 and F3 was 33,57 (0,05), 25,72 (0.02), 20,64 (0,04), and 14,91 (0,05) respectively. The calcium content, in mean (standard deviation), of F0, F1, F2 and F3 was 57,58 (0,09), 164,18 (0,04), 188,78 (0,05), and 181,31 (0,05) respectively. Only F1 and F2 fulfilled the protein-rich claim based on Indonesian Food Drugs Administration standard (BPOM). All formulas fulfilled the ‘good source of calcium’ claims if compared with BPOM standard. However, F3 was the most preferred by the panelist (highest hedonic score for all parameters). Conclusions: The new developed product could be an alternative snack which contains a good source of protein and calcium in order to alleviate protein-malnutrition among children, particularly in developing nations.
{"title":"Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour","authors":"Widya Kurniaty, D. Angkasa, R. Fadhilla","doi":"10.29252/NFSR.5.4.23","DOIUrl":"https://doi.org/10.29252/NFSR.5.4.23","url":null,"abstract":"Background and Objectives: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a proteinand calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF). Materials and Methods: The formulas consisted of LA, SPI and BGF including F1 ((0.0:22.9:11.5), F2 (17.2:5.7:11.5) and F3 (22.9:0.0:11.5). Proximate and calcium content analyses were carried out in an accredited laboratory, while sensory properties (descriptive test) were evaluated by 25 semi-trained panelists. Results: The protein content, in mean (standard deviation), of F0, F1, F2 and F3 was 33,57 (0,05), 25,72 (0.02), 20,64 (0,04), and 14,91 (0,05) respectively. The calcium content, in mean (standard deviation), of F0, F1, F2 and F3 was 57,58 (0,09), 164,18 (0,04), 188,78 (0,05), and 181,31 (0,05) respectively. Only F1 and F2 fulfilled the protein-rich claim based on Indonesian Food Drugs Administration standard (BPOM). All formulas fulfilled the ‘good source of calcium’ claims if compared with BPOM standard. However, F3 was the most preferred by the panelist (highest hedonic score for all parameters). Conclusions: The new developed product could be an alternative snack which contains a good source of protein and calcium in order to alleviate protein-malnutrition among children, particularly in developing nations.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"7 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":"115246875","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: As chemical methods are commonly used to modify the starch properties, in this study, the influence of chemical modification using POCl3 on the rice starch function was evaluated. Materials and Methods: Rice starch was isolated by alkaline extraction of the proteins and cross-linked rice starches were prepared from reactions between native rice starch (low and high amylose) and varied concentrations of POCl3 (0.1, 0.2 and 0.3 % w/w). The physicochemical, rheological and morphological properties of rice starches (water absorption and solubility, pasting viscosity parameters, light transmittance, freeze-thaw stability, and scanning electron microscopy) were evaluated. Results: According to SEM micrographs, cross-linking did not affect granule size or shape. The cross-linked starches showed lower solubility than that of the native starches and solubility decreased with increasing the concentration of crosslinking agent. Cross-linking decreased the capability of starches to absorb water at high concentration of cross-linking agent (0.3%). The paste clarity and pasting viscosity parameters of cross-linked samples were lower than their native starches and decreased with POCl3 concentration. The freeze-thaw stability of rice starches improved by cross-linking and increased with an increase in cross-linking agent concentration. Regarding amylose content, low amylose rice starches showed lower water solubility, water absorption and freeze-thaw stability and higher pasting viscosity parameters than those of high amylose ones. Conclusions: The results of this study suggest that high amylose cross-linked rice starch can be used in food systems in which higher stability, or controlled increase of viscosity is desired during their processing.
{"title":"Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches","authors":"Foroud Bagheri, M. Radi, S. Amiri","doi":"10.29252/NFSR.5.4.31","DOIUrl":"https://doi.org/10.29252/NFSR.5.4.31","url":null,"abstract":"Background and Objectives: As chemical methods are commonly used to modify the starch properties, in this study, the influence of chemical modification using POCl3 on the rice starch function was evaluated. Materials and Methods: Rice starch was isolated by alkaline extraction of the proteins and cross-linked rice starches were prepared from reactions between native rice starch (low and high amylose) and varied concentrations of POCl3 (0.1, 0.2 and 0.3 % w/w). The physicochemical, rheological and morphological properties of rice starches (water absorption and solubility, pasting viscosity parameters, light transmittance, freeze-thaw stability, and scanning electron microscopy) were evaluated. Results: According to SEM micrographs, cross-linking did not affect granule size or shape. The cross-linked starches showed lower solubility than that of the native starches and solubility decreased with increasing the concentration of crosslinking agent. Cross-linking decreased the capability of starches to absorb water at high concentration of cross-linking agent (0.3%). The paste clarity and pasting viscosity parameters of cross-linked samples were lower than their native starches and decreased with POCl3 concentration. The freeze-thaw stability of rice starches improved by cross-linking and increased with an increase in cross-linking agent concentration. Regarding amylose content, low amylose rice starches showed lower water solubility, water absorption and freeze-thaw stability and higher pasting viscosity parameters than those of high amylose ones. Conclusions: The results of this study suggest that high amylose cross-linked rice starch can be used in food systems in which higher stability, or controlled increase of viscosity is desired during their processing.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"121 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":"116043696","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}
R. Roustaee, A. Houshiarrad, Esra Tajik, M. Hajifaraji
Background and Objectives: Eating disorders are psychological syndromes which characterized by abnormal or disturbed food habits resulted from intense fear of obesity and may include negative effects on people physical or mental health. This cross sectional study was carried out to assess dietary intakes and food habits in female adolescents with eating disorders in Tehran, Iran. Materials and Methods: Totally, 231 female adolescent with eating disorders were selected from a total number of 2766 students from five districts in Tehran using multistage clustered sampling in a 2-phase procedure. All affected students and 284 non-affected students filled demographic and food habit questionnaires (modified version) for adolescents and then were interviewed for the 70-item non-quantitative food frequency by expert nutritionists. Results: Study of dietary patterns in adolescents showed that the most common meal pattern (30%) in nonaffected group included three main meals and two snacks. The highest frequent patterns in partial syndrome group (33.5%) and bulimia nervosa (28.1%) included two main meals daily. The missing dinner in partial syndrome and bulimia nervosa groups were significantly higher than that in non-affected group (P<0.05). The highest frequency of drinking water (4–6 cups/day) was seen in partial syndrome group (41%). This included 3–2 cups/day (39% and 42.3%) in bulimia nervosa and non-affected groups, respectively. A significant difference was seen between these groups (P = 0.037). Consumption of all cereals and vegetables in the affected group was significantly lower than that in non-affected group (P < 0.05). Study of lipid intake status in the participants showed that the frequency of low-fat dairy products in affected groups (25% and 35.8% in partial syndrome and bulimia nervosa, respectively) was significantly higher than that in non-affected group (12.7%). Conclusions: Study demonstrated that missing dinner and drinking higher volumes of water with decreased cereal and low-fat dairies intakes were the major techniques used by the adolescents to reduce the calorie intake. Despite of these differences, the overall food habits in the affected group do not seem different significantly from those in non-affected groups.
{"title":"Assessment of Dietary Intakes and Food habits in Female Adolescents with Eating Disorders","authors":"R. Roustaee, A. Houshiarrad, Esra Tajik, M. Hajifaraji","doi":"10.29252/NFSR.5.4.7","DOIUrl":"https://doi.org/10.29252/NFSR.5.4.7","url":null,"abstract":"Background and Objectives: Eating disorders are psychological syndromes which characterized by abnormal or disturbed food habits resulted from intense fear of obesity and may include negative effects on people physical or mental health. This cross sectional study was carried out to assess dietary intakes and food habits in female adolescents with eating disorders in Tehran, Iran. Materials and Methods: Totally, 231 female adolescent with eating disorders were selected from a total number of 2766 students from five districts in Tehran using multistage clustered sampling in a 2-phase procedure. All affected students and 284 non-affected students filled demographic and food habit questionnaires (modified version) for adolescents and then were interviewed for the 70-item non-quantitative food frequency by expert nutritionists. Results: Study of dietary patterns in adolescents showed that the most common meal pattern (30%) in nonaffected group included three main meals and two snacks. The highest frequent patterns in partial syndrome group (33.5%) and bulimia nervosa (28.1%) included two main meals daily. The missing dinner in partial syndrome and bulimia nervosa groups were significantly higher than that in non-affected group (P<0.05). The highest frequency of drinking water (4–6 cups/day) was seen in partial syndrome group (41%). This included 3–2 cups/day (39% and 42.3%) in bulimia nervosa and non-affected groups, respectively. A significant difference was seen between these groups (P = 0.037). Consumption of all cereals and vegetables in the affected group was significantly lower than that in non-affected group (P < 0.05). Study of lipid intake status in the participants showed that the frequency of low-fat dairy products in affected groups (25% and 35.8% in partial syndrome and bulimia nervosa, respectively) was significantly higher than that in non-affected group (12.7%). Conclusions: Study demonstrated that missing dinner and drinking higher volumes of water with decreased cereal and low-fat dairies intakes were the major techniques used by the adolescents to reduce the calorie intake. Despite of these differences, the overall food habits in the affected group do not seem different significantly from those in non-affected groups.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"25 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":"127749341","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: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) and xanthan gum (0-1.5%) on quality properties of Barbari bread. The effects of whole quinoa flour and xanthan gum additions on bread preparation and bread quality parameters such as specific volume, textural characteristics, image processing, differential scanning calorimetry (DSC), scanning electron microscope (SEM) were determined by Response Surface Methodology (RSM) using a central composite design. Results: The results showed that the addition of quinoa flour decreased specific volume, porosity and increased firmness, but addition of xanthan increased springiness. According to the results, optimized sample was selected of the 9.1 % quinoa flour and 1.25 % xanthan gum. Then, structure of starch granules, enthalpy, crude fiber and mineral content of optimized and control samples were evaluated. Results showed that crude fiber and mineral content of optimized sample were increased as compared to control bread. In spite of that, the enthalpy of fortified sample was higher. Conclusions: Due to appropriate nutritional value of quinoa flour and proper effect of xanthan on texture, therefore this ingredient could be used as substitute for wheat flour in Barbari formulation.
{"title":"Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour","authors":"B. Nasehi, S. Jaldani, H. Barzegar","doi":"10.29252/NFSR.5.3.33","DOIUrl":"https://doi.org/10.29252/NFSR.5.3.33","url":null,"abstract":"Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) and xanthan gum (0-1.5%) on quality properties of Barbari bread. The effects of whole quinoa flour and xanthan gum additions on bread preparation and bread quality parameters such as specific volume, textural characteristics, image processing, differential scanning calorimetry (DSC), scanning electron microscope (SEM) were determined by Response Surface Methodology (RSM) using a central composite design. Results: The results showed that the addition of quinoa flour decreased specific volume, porosity and increased firmness, but addition of xanthan increased springiness. According to the results, optimized sample was selected of the 9.1 % quinoa flour and 1.25 % xanthan gum. Then, structure of starch granules, enthalpy, crude fiber and mineral content of optimized and control samples were evaluated. Results showed that crude fiber and mineral content of optimized sample were increased as compared to control bread. In spite of that, the enthalpy of fortified sample was higher. Conclusions: Due to appropriate nutritional value of quinoa flour and proper effect of xanthan on texture, therefore this ingredient could be used as substitute for wheat flour in Barbari formulation.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130114157","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}
associated with complications in mothers and infants. The aim of this study is to evaluate the efficacy of two doses of vitamin D supplementation (1000 IU/d versus 2000 IU/d) during pregnancy on maternal and cord blood vitamin D status, metabolic, inflammatory and oxidative stress biomarkers as well as maternal and neonatal outcomes (birth size and Apgar score). Methods: A total of 84 pregnant women with the eligible criteria are randomly allocated to one of the two supplementation groups: (a) 1000 IU/d vitamin D which is routinely given to pregnant women, and (b) 2000 IU/d. Biochemical assessments of mothers are performed at the beginning and 34 weeks of gestation. They include serum concentrations of 25-hydroxycalciferol (25(OH)D), calcium, phosphate, intact parathyroid hormone (iPTH), fasting serum glucose (FSG), insulin, lipid profile including triglycerides (TG), total cholesterol (TC), low-density lipoproteincholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL_C), as well as high sensitivity C-reactive protein (hsCRP) and the maternal cell-culture supernatant concentrations of inflammatory cytokines IL-1β, IL-6 and TNF-α. Assessments of infants at delivery comprise cord blood serum concentrations of 25(OH)D, iPTH, hs-CRP, IL-1β, IL-6, TNF-α birth sizes and Apgar score. Discussion: The results obtained from the clinical efficacy trials on the appropriate dose for vitamin D supplementation during pregnancy are controversial. The current study could be a step to attenuate the existent controversy on evaluating the efficacy of two doses of vitamin D supplement on a wide spectrum of both mother and newborn outcomes. Meanwhile our study could give a clue to the policy-makers at MOH by revealing the efficacy of currently prescribed 1000 IU/d vitaminD3 versus 2000 IU/d.
与母亲和婴儿并发症有关。本研究的目的是评估在怀孕期间补充两种剂量的维生素D (1000 IU/ D vs 2000 IU/ D)对母体和脐带血维生素D状态、代谢、炎症和氧化应激生物标志物以及母体和新生儿结局(出生尺寸和Apgar评分)的功效。方法:84名符合标准的孕妇被随机分配到两个补充组之一:(A)常规给予孕妇1000 IU/d维生素d， (b) 2000 IU/d。在妊娠初期和34周对母亲进行生化评估。它们包括25-羟基钙化醇(25(OH)D)、钙、磷酸盐、完整甲状旁腺激素(iPTH)、空腹血糖(FSG)、胰岛素、脂质谱(包括甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)和高密度脂蛋白胆固醇(HDL_C)，以及高敏c反应蛋白(hsCRP)和母体细胞培养上清中炎症因子IL-1β、IL-6和TNF-α的浓度。婴儿出生时的评估包括脐带血血清25(OH)D浓度、iPTH、hs-CRP、IL-1β、IL-6、TNF-α出生尺寸和Apgar评分。讨论:妊娠期维生素D补充适当剂量的临床疗效试验结果存在争议。目前的研究可能是为了减轻目前存在的关于评估两剂维生素D补充剂对母亲和新生儿预后的广泛影响的争议。同时，我们的研究可以通过揭示目前处方的1000 IU/d维生素d3与2000 IU/d的疗效，为卫生部的政策制定者提供线索。
{"title":"Evaluation of the Efficacy of Vitamin D Supplementation With Two Different Doses During Pregnancy on Maternal and Cord Blood Vitamin D Status, Metabolic, Inflammatory and Oxidative Stress Biomarkers, and Maternal and Neonatal Outcomes: a Study Protocol","authors":"Soudabe Motamed, B. Nikooyeh, T. Neyestani","doi":"10.29252/NFSR.5.3.3","DOIUrl":"https://doi.org/10.29252/NFSR.5.3.3","url":null,"abstract":"associated with complications in mothers and infants. The aim of this study is to evaluate the efficacy of two doses of vitamin D supplementation (1000 IU/d versus 2000 IU/d) during pregnancy on maternal and cord blood vitamin D status, metabolic, inflammatory and oxidative stress biomarkers as well as maternal and neonatal outcomes (birth size and Apgar score). Methods: A total of 84 pregnant women with the eligible criteria are randomly allocated to one of the two supplementation groups: (a) 1000 IU/d vitamin D which is routinely given to pregnant women, and (b) 2000 IU/d. Biochemical assessments of mothers are performed at the beginning and 34 weeks of gestation. They include serum concentrations of 25-hydroxycalciferol (25(OH)D), calcium, phosphate, intact parathyroid hormone (iPTH), fasting serum glucose (FSG), insulin, lipid profile including triglycerides (TG), total cholesterol (TC), low-density lipoproteincholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL_C), as well as high sensitivity C-reactive protein (hsCRP) and the maternal cell-culture supernatant concentrations of inflammatory cytokines IL-1β, IL-6 and TNF-α. Assessments of infants at delivery comprise cord blood serum concentrations of 25(OH)D, iPTH, hs-CRP, IL-1β, IL-6, TNF-α birth sizes and Apgar score. Discussion: The results obtained from the clinical efficacy trials on the appropriate dose for vitamin D supplementation during pregnancy are controversial. The current study could be a step to attenuate the existent controversy on evaluating the efficacy of two doses of vitamin D supplement on a wide spectrum of both mother and newborn outcomes. Meanwhile our study could give a clue to the policy-makers at MOH by revealing the efficacy of currently prescribed 1000 IU/d vitaminD3 versus 2000 IU/d.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126199648","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}
N. Azari, H. Ezzatpanah, M. Tajabadi-Ebrahimi, M. Mizani
Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reduction of fermentation time, optimizing the structure and texture in fermented products as well as reducing starter culture consumption which results in balancing the corresponding expenditures. Materials and Methods: By using local starter culture consisting Lactobacillus delbruecki ssp bulgaricus and Streptococcus thermophilus in 50:50 ratio, four samples of set yoghurt were prepared in triplicated tests. One sample as a control and three samples were supplemented by L-lysine, L-cysteine and the mixture of the two by 100mg/L for each one respectively. The factors were studied based on fermentation time, bacterial viability, acid forming, sensory evaluation and the amount of syneresis and water holding capacity (WHC). Results: The results showed a significant effect on reducing fermentation time, this factor showed reduction from 260 minute in control sample to 210 minute in samples that were enriched by Lysine and Lysine plus cysteine and 180 minute in cysteine p≤0.05, significantly increasing titratable acidity and optimizing viability in enriched samples besides, the end product had firmer structure and a lower syneresis amounts as it was decreased from 4.71% in control sample to 2.83, 2.76 and 3.06% in samples that were enriched by lysine, cysteine and both of them respectively (p≤0.05) . the same results were found for the best WHC in cysteine fortification(p≤0.05). Conclusions: Lysine has been responsible for optimization of Streptococcus thermophilus growth. Accordingly, there was an increase in the number of Streptococcus thermophilus to the advantage of Streptococcus thermophilus ratio which later led to a stronger start for fermentation process. On the other hand, as a result of cysteine reduction property enhanced condition for Lactobacillus bulgaricus led to a higher acid production, hence a stronger texture and lower wheying off and better firmness and thickness and finally better sensory evaluation score.
{"title":"Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria","authors":"N. Azari, H. Ezzatpanah, M. Tajabadi-Ebrahimi, M. Mizani","doi":"10.29252/NFSR.5.3.43","DOIUrl":"https://doi.org/10.29252/NFSR.5.3.43","url":null,"abstract":"Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reduction of fermentation time, optimizing the structure and texture in fermented products as well as reducing starter culture consumption which results in balancing the corresponding expenditures. Materials and Methods: By using local starter culture consisting Lactobacillus delbruecki ssp bulgaricus and Streptococcus thermophilus in 50:50 ratio, four samples of set yoghurt were prepared in triplicated tests. One sample as a control and three samples were supplemented by L-lysine, L-cysteine and the mixture of the two by 100mg/L for each one respectively. The factors were studied based on fermentation time, bacterial viability, acid forming, sensory evaluation and the amount of syneresis and water holding capacity (WHC). Results: The results showed a significant effect on reducing fermentation time, this factor showed reduction from 260 minute in control sample to 210 minute in samples that were enriched by Lysine and Lysine plus cysteine and 180 minute in cysteine p≤0.05, significantly increasing titratable acidity and optimizing viability in enriched samples besides, the end product had firmer structure and a lower syneresis amounts as it was decreased from 4.71% in control sample to 2.83, 2.76 and 3.06% in samples that were enriched by lysine, cysteine and both of them respectively (p≤0.05) . the same results were found for the best WHC in cysteine fortification(p≤0.05). Conclusions: Lysine has been responsible for optimization of Streptococcus thermophilus growth. Accordingly, there was an increase in the number of Streptococcus thermophilus to the advantage of Streptococcus thermophilus ratio which later led to a stronger start for fermentation process. On the other hand, as a result of cysteine reduction property enhanced condition for Lactobacillus bulgaricus led to a higher acid production, hence a stronger texture and lower wheying off and better firmness and thickness and finally better sensory evaluation score.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131251673","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}
n the past 40 years there has been drastic increase in the prevalence of obesity worldwide (1). This rapid increase in the prevalence of obesity is not a matter of physiologic or metabolic alteration within people. Thousands of scientific papers are published each year indicating that pharmaceutical companies are working to find possible money making antiobesity agents. Increasing in the prevalence of obesity across all age groups, ethnicity and socioeconomic levels shows that factors outside of individuals need to be considered (2). Indeed remarkable changes in the food environment have increased access to foods (3). Portion size of food has increased and variety of foods available in marketplaces has been greatly changed (4) and the food industries introduce hundreds of new products each year and they use various techniques to influence consumer behaviour (2). Eating behaviour is rather complex. Individuals interact with their local environment (schools, home, etc.), and these in turn are influenced by macroenvironment factors (education, government, food industry, believes etc.) (5, 6). Indeed, availability of food in the environment, artificially stimulates the desire to eat. Studies show that people are being artificially stimulated to feel hunger (4). Neuroimaging studies of brain have identified that the brain secretes substances including dopamine in response to stimuli including food images and food advertising (7). This response is not intentional and many people are not aware of it (8). However, people can potentially interrupt this action if they understand that it is not real hunger. Unfortunately, most people do not know how much the environment influences their behaviour. For example, studies of unplanned buying in supermarkets showed that 65% of all supermarket decisions were made in the store (9). It has been shown that motor activity begins before the conscious awareness of that activity (10). It has been documented that when the plate had more food, the children opened their mouth wider to accommodate more. This behaviour was unrecognized by the subjects (11). Many people do not want to become obese and eat more than they need. Certain environments are more likely to cause obesity in individuals and population. People cannot easily maintain the body weight in an obsegenic environment. They are responding to the cues and stimuli that is artificially making them hungry. In terms of clinical management of obesity as well as public health strategies, the real solution would be controlling those forces which cause overconsumption on a daily basis. If we only focus on teaching people about good food choices and asking for their willpower they cannot control their intake in a sustained manner. Obesity interventions have focused on individual behaviour changes that help to manage obesity, but this approach has usually only short term success in obesity if any. In clinical management of obesity environmental factors with greatest impact
{"title":"Eating Behaviour: Is It Always a Conscious Choice?","authors":"M. Maddah","doi":"10.29252/nfsr.5.3.1","DOIUrl":"https://doi.org/10.29252/nfsr.5.3.1","url":null,"abstract":"n the past 40 years there has been drastic increase in the prevalence of obesity worldwide (1). This rapid increase in the prevalence of obesity is not a matter of physiologic or metabolic alteration within people. Thousands of scientific papers are published each year indicating that pharmaceutical companies are working to find possible money making antiobesity agents. Increasing in the prevalence of obesity across all age groups, ethnicity and socioeconomic levels shows that factors outside of individuals need to be considered (2). Indeed remarkable changes in the food environment have increased access to foods (3). Portion size of food has increased and variety of foods available in marketplaces has been greatly changed (4) and the food industries introduce hundreds of new products each year and they use various techniques to influence consumer behaviour (2). Eating behaviour is rather complex. Individuals interact with their local environment (schools, home, etc.), and these in turn are influenced by macroenvironment factors (education, government, food industry, believes etc.) (5, 6). Indeed, availability of food in the environment, artificially stimulates the desire to eat. Studies show that people are being artificially stimulated to feel hunger (4). Neuroimaging studies of brain have identified that the brain secretes substances including dopamine in response to stimuli including food images and food advertising (7). This response is not intentional and many people are not aware of it (8). However, people can potentially interrupt this action if they understand that it is not real hunger. Unfortunately, most people do not know how much the environment influences their behaviour. For example, studies of unplanned buying in supermarkets showed that 65% of all supermarket decisions were made in the store (9). It has been shown that motor activity begins before the conscious awareness of that activity (10). It has been documented that when the plate had more food, the children opened their mouth wider to accommodate more. This behaviour was unrecognized by the subjects (11). Many people do not want to become obese and eat more than they need. Certain environments are more likely to cause obesity in individuals and population. People cannot easily maintain the body weight in an obsegenic environment. They are responding to the cues and stimuli that is artificially making them hungry. In terms of clinical management of obesity as well as public health strategies, the real solution would be controlling those forces which cause overconsumption on a daily basis. If we only focus on teaching people about good food choices and asking for their willpower they cannot control their intake in a sustained manner. Obesity interventions have focused on individual behaviour changes that help to manage obesity, but this approach has usually only short term success in obesity if any. In clinical management of obesity environmental factors with greatest impact","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"126 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121784319","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: Although the anti-inflammatory effects of phytochemicals have been supported by several in vitro studies, their biological actions from regular diets are mixed. This study aimed to use dietary phytochemical index (DPI), as a food-based framework to assess dietary phytochemical intake and to understand its association with hs-CRP in a sample of Iranian women. Evaluation of the relationship between hs-CRP and several anthropometric indexes were also assessed. Materials and Methods: A total of 170 visibly healthy premenopausal women with the mean age of 35.2 were selected from health centers of Tehran via multistage cluster random sampling. The usual dietary intakes were assessed using a semi-quantitative food frequency questionnaire and dietary phytochemical intake was determined. General linear model was used to compare hs-CRP levels between tertile of DPI. Spearman correlation was used to assess the relationship between hs-CRP and the obesity indexes. Results: The mean of DPI was 28.54. Significant spearman correlation coefficients were found between hs-CRP and WC (0.43), BMI (0.35), Waist to hip ratio (0.30), visceral adiposity index (0.28) (spearman’s coefficient of correlation). No difference was found for hs-CRP concentration among different tertiles of dietary DPI, after adjustment for confounding factors including BMI, WC, and physical activity (P for trend= 0.964). Conclusions: The result of the present study showed that hs-CRP is associated with several central obesity indexes but no association was found between hs-CRP and dietary phytochemical index. Further studies using other biomarkers of inflammation and dietary assessment methods are needed to clarify the health effects of flavonoids in humans.
{"title":"Association between Dietary Intake of Phytochemicals and hs-CRP in Healthy Women from Tehran: a Holistic Approach Using Dietary Phytochemical Index","authors":"S. Edalati, Beitolah Alipour, B. Rashidkhani","doi":"10.29252/NFSR.5.3.11","DOIUrl":"https://doi.org/10.29252/NFSR.5.3.11","url":null,"abstract":"Background and Objectives: Although the anti-inflammatory effects of phytochemicals have been supported by several in vitro studies, their biological actions from regular diets are mixed. This study aimed to use dietary phytochemical index (DPI), as a food-based framework to assess dietary phytochemical intake and to understand its association with hs-CRP in a sample of Iranian women. Evaluation of the relationship between hs-CRP and several anthropometric indexes were also assessed. Materials and Methods: A total of 170 visibly healthy premenopausal women with the mean age of 35.2 were selected from health centers of Tehran via multistage cluster random sampling. The usual dietary intakes were assessed using a semi-quantitative food frequency questionnaire and dietary phytochemical intake was determined. General linear model was used to compare hs-CRP levels between tertile of DPI. Spearman correlation was used to assess the relationship between hs-CRP and the obesity indexes. Results: The mean of DPI was 28.54. Significant spearman correlation coefficients were found between hs-CRP and WC (0.43), BMI (0.35), Waist to hip ratio (0.30), visceral adiposity index (0.28) (spearman’s coefficient of correlation). No difference was found for hs-CRP concentration among different tertiles of dietary DPI, after adjustment for confounding factors including BMI, WC, and physical activity (P for trend= 0.964). Conclusions: The result of the present study showed that hs-CRP is associated with several central obesity indexes but no association was found between hs-CRP and dietary phytochemical index. Further studies using other biomarkers of inflammation and dietary assessment methods are needed to clarify the health effects of flavonoids in humans.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"116 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116035435","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：