فهرست مطالب

Nutrition & Food Technology Research
Volume:6 Issue: 1, Jan-Mar 2019

  • تاریخ انتشار: 1397/11/13
  • تعداد عناوین: 6
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  • Saeedeh Karimlar , Asieh Naderi *, Farzad Mohammadi , Maryam Moslehishad , Elham Delrish , Leila Aghajanpour , Ahad Khoshzaban , Alireza Lashay Pages 1-8
     
    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 streptozotocin-induced 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.
    Keywords: Diabetes, Glucose, Hypolipidemic agents, Medicinal plants, ?-glucosidase
  • Javad Ramezani , Mohammad Ali Azarbayjani *, Maghsoud Peeri Pages 9-16
     
    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, IL-6 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, diabetic-training-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 TNF- α 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
    Keywords: Type 1 Diabetes_Aerobic training_Berberine chloride_IL-6_TNF-?
  • Behrooz Alizadeh Behbahani* , Fakhri Shahidi Pages 17-25
     
    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 chromatography-mass spectrometry (GC-MS). The antioxidant potential was assessed using β-carotene/linoleic acid inhibition and 2,2-diphenyl-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
    Keywords: Melissa officinalis, Microbial pathogenesis, Inhibition zone diameter, Chemical composition
  • Sanaz Behnam *, Keikhosro Karimi , Morteza Khanahmadi Pages 27-34
     
    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.
    Keywords: Cellulase, Mucor hiemalis, Mucor indicus, Rhizopus oryzae, Solid-state fermentation
  • Kowsar Kakaei , Mohammad Noshad* , Behzad Nasehi , Mohammad Hojjati , Sharam Beiraghi, Toosi Pages 35-40
    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 (120-160°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.
    Keywords: Pomegranate seed powder, Extruder, Functional characteristics, Optimization
  • Ghorban Zarehgashti* , Yasaman Etemadian , Ali Reza Valipour , Masoumeh Rahnama , Fereshteh Khodabandeh , Afshin Fahim Pages 41-50
     
    Background and Objectives
    Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup.
    Materials and Methods
    Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl solution (10% w/v) with a ratio of 1 to 2 at boiling temperature for 3 min. Then, these were cooled down for 10 minutes and dried by a cabinet-type air dryer at 70 ◦C ‎for 6 h. Dried meats of shrimps were crushed using grinder. Nearly 4% of the crushes were combined with other ingreadients of the shrimp soup. Each 100 g of the soup powder was packed in a metalized film under vacuum and stored at room temperature for 6 months of storage.
    Results
    Results have shown that dried shrimp meats include useful compositions such as saturated FAs (ΣSFA; 33.36 ±2.5%), monounsaturated FAs (ΣMUFA; 21±1.6%) and polyunsaturated FAs (ΣPUFA; 38.92 ±2.1%). The protein content in dried shrimp meats was high (72.74 ±1.99% of dry weight). Chemical parameters of the samples such as thiobarbituric acid (TBA), peroxide value (PV), total volatile base nitrogen (TVB-N) and free fatty acid (FFA) increased and quality of the packaged soup color decreased with increased storage time (P < 0.05). The sensory evaluation (color, odor, flavor/taste and texture) of the samples has shown that these parameters are more acceptable during the first month of storage than other months. The total number of bacteria and fungi was respectively calculated as 4.1 and 3.79 cfu/g of sample during 6 months of storage.
    Conclusions
    In this study, use of 4% of the dried shrimp meats as supplement made a great taste in the soup. Furthermore, appropriate packaging under vacuum and use of metalized polyethylene films increased the shelf-life of the soup powder.
    Keywords: M. nipponense, Semi ready-to-eat, Shrimp soup, Shelf-life