رضا صفری

Amino acid fertilizers are recognized as effective bio-stimulants that contain both free and bound amino acids, playing vital roles in enhancing plant growth, development, and stress resilience (Rouphael and Colla, 2020). These compounds serve as fundamental components of proteins, supplying essential nitrogen and carbon, while also boosting metabolic processes and improving crop quality (Garcia and Perez, 2021). Common sources of amino acid fertilizers include plant, microbial, and animal proteins, which undergo hydrolysis to release peptides and amino acids that plants can readily absorb (Chen et al., 2019). Tomato, a major greenhouse crop, has shown significant improvements in chlorophyll content, vegetative growth, yield, and quality when treated with amino acid fertilizers (Gasana and Kim, 2020).  Specific amino acids such as lysine, arginine, and proline are known to help plants withstand environmental stresses like drought, salinity, and temperature variations (Garcia and Perez, 2021). A sustainable and innovative source for these fertilizers is fish processing waste, particularly from common carp, which is rich in proteins. Repurposing these by-products not only reduces environmental impact but also creates valuable agricultural inputs. Previous research confirms that fish waste-derived amino acid fertilizers can enhance plant growth, increase fruit yield, and improve biochemical traits such as protein and chlorophyll levels (Chen et al., 2019). Given the rising demand for sustainable agriculture, this study explores the potential of amino acid fertilizers made from carp waste to support eco-friendly tomato production (Rouphael and Colla, 2020).

The research was carried out at the Caspian Sea Ecology Research Center in Sari, Iran. Common carp waste including skin, viscera, heads, and fins was collected from local markets, frozen, and processed via enzymatic hydrolysis using Alcalase and Flavourzyme (Safari et al., 2016; Safari et al., 2018; Safari et al., 2020). The process included pasteurization, enzyme treatment under controlled pH and temperature, and heat inactivation. The resulting hydrolysate was then centrifuged, filtered, and stored for further analysis.Chemical and physicochemical properties such as total protein, soluble protein, peptide size, degree of hydrolysis, ash, fat, moisture, nitrogen, phosphorus, potassium, pH, salinity, and amino acid composition were evaluated using standard methods (Hesse, 1971; Adler-Nissen and Olsen, 1979; James, 1995; Moore, 2004; AOAC, 2005; ISIRI, 2008a, b, c; APHA, 2017). Microbiological safety was verified through tests for aerobic bacteria, yeast, mold, coliforms, E. coli, and Salmonella (Sallam, 2007; ISIRI 8923-1, 2007; ISO 21527-1, 2008; Hernández et al., 2009; ISIRI 11166, 2010; ISIRI 10889-3, 2013; ISO 4833-1, 2013; ISIRI 13321-2, 2014). A greenhouse trial using a completely randomized design tested five treatments: control, enzyme hydrolysate, enzyme hydrolysate enriched with phosphorus and potassium, a domestic commercial fertilizer, and an imported commercial fertilizer. Tomato seedlings in pots received weekly foliar applications, and parameters related to growth and quality such as plant height, leaf count, leaf area, fruit yield, chlorophyll, TSS, lycopene, and vitamin C were measured (Abbasi et al., 2003; Boras et al., 2011). Data were analyzed using ANOVA and Duncan’s test.

The hydrolysis process significantly increased total protein content from 15.17% in raw waste to 76.61% in the final product. Fat and moisture decreased, while ash and organic nitrogen levels rose. The hydrolysate had a hydrolysis degree of 21.11%, soluble protein of 26.87 mg/mL, and contained 13.87% total amino acids and 7.67% free amino acids, including essential types like lysine and leucine. It exhibited desirable physical traits, was water-soluble, and met safety standards with no pathogenic contamination. Storage studies confirmed the product’s stability over three months. In the greenhouse, the enriched hydrolysate treatment led to the best results in plant height, leaf number, leaf area, fruit count, and fruit weight. It also outperformed other treatments in chlorophyll levels, TSS, lycopene, and vitamin C content.

Enzymatic hydrolysis successfully transformed carp waste into a plant-friendly fertilizer rich in bioavailable peptides and amino acids (He et al., 2013; Safari et al., 2016; Safari et al., 2018; Safari et al., 2020). The resulting product was safe, stable, and effective as a foliar spray (FAO, 2010; López-Caballero et al., 2010; Ortizo et al., 2020). Key amino acids supported chlorophyll formation and nitrogen metabolism, leading to better growth and fruit quality (Colla et al., 2015; Rouphael et al., 2017; Zhang et al., 2018). The enriched hydrolysate treatment demonstrated synergistic benefits, enhancing both yield and nutritional quality of tomatoes (Colla et al., 2014; Bulgari et al., 2015; Guo et al., 2018; Zhang et al., 2018). This method offers a sustainable way to upcycle fish waste into a high-value agricultural input (Kumar and Singh, 2019; Martinez and Smith, 2020; Ciepiela and Kamińska, 2021).
Further optimization and testing on other crops could broaden the application of this biofertilizer (Zhou et al., 2019; He et al., 2020). In summary, common carp waste-derived amino acid fertilizer presents an eco-friendly and efficient alternative to synthetic fertilizers in greenhouse tomato cultivation.

Chlorella vulgaris is so useful microalgae that plays a role in the food chain and is used in various fields of food, medicine, aquatic food and biofuel. Considering the importance of this microalgae, its cultivation is of great importance along with economic efficiency. 

This study was conducted with the aim of increasing the specific growth rate , dry biomass weight of chlorella and total chlorophyll accumulation, in the laboratory environment and standard chlorella cultivation conditions in a completely randomized design with a variable ratio of nitrogen to phosphorus at 4 levels (N/P: 2,6,10 and 28) in 3 replications during 7 days. 

The results obtained from the calculation of growth rate and performance indicies in this test indicated a significant difference between the treatments (p<0/05). The highest average of all three indicies was observed in the treatment with a ratio of 28. The target in cultivating a specific microalgae species is to determine the optimal N/P ratio in the culture medium, which is critically important. Increasing this ratio, as tested in studies like the present one, leads to a higher protein percentage and enhanced pigment production. 

The results of this study showed that increasing the ratio of nitrogen to phosphorus by 28/1 compared to the lower ratios, in especially economic culture medium had positive effects on growth rate, biomass production and chlorophyll accumulation, which can be used in larger scales.

In this study, the composite coating of carboxymethyl cellulose- lepidium sativum seed gum along with bioactive peptides from enzymatic hydrolysis of rapeseed meal, on the quality characteristics and acrylamide content of chicken nuggets were investigated. For this purpose, the degree of hydrolysis, protein recovery and amino acid of hydrolyzed rapeseed protein was determined using alcalase enzyme and then the effect of different concentrations of hydrolyzed protein (0.5 and 1%) with Carboxymethyl Cellulose- Lepidium sativum seed gum was studied on physicochemical properties, acrylamide values ​​and sensory properties of nuggets. The results related to the properties of hydrolyzed protein showed that alcalase enzyme can produce hydrolyzed protein with higher degree of hydrolysis, protein content and protein recovery and also increasing the hydrolysis time had a positive effect on these properties (P <0.05). Qualitative properties of nuggets showed that the addition of composite coating and hydrolyzed protein reduces oil absorption and increases moisture, coverage percentage and frying efficiency and softness of fried chicken nugget texture and also reduces the acrylamide (P <0.05), all treatments were approved by sensory evaluators (P <0.05). In general, it can be concluded from the present study that the use of composite coating with hydrolyzed rapeseed protein has a significant role in reducing the formation of acrylamide and improving the quality characteristics of fried nuggets.

In this study, the effect of hydrolyzed rainbow trout roe protein with alginate-chia gum coating to increase the shelf life of meat fillets during the 16-day refrigeration period was investigated. First, the protein is hydrolyzed by the alcalase enzyme, then, 5 treatments including, treatment 1: control, treatment 2: alginate + chia gum, treatment 3: alginate + chia gum + hydrolyzed protein 1%, treatment 4: alginate + chia gum + hydrolyzed protein 1.5% and Treatment 5: Alginate + chia gum + BHA were prepared and periodically evaluated for microbial (total bacterial and cold-loving values) and chemical (peroxide value and volatile nitrogen bases). The results related to the hydrolyzed protein showed that the degree of hydrolysis at different times of hydrolysis was between 24.47-40.48 and the hydrolyzed protein contained a high amount of hydrophobic amino acids (42.79). The results of the present study showed that alginate-chia seed coating slowed down microbial and chemical spoilage and the addition of hydrolyzed protein of rainbow trout roe improved the mentioned characteristics, and with increasing the concentration of hydrolyzed protein better results was observed, so that treatment 4 significantly delayed the process of microbial and oxidative spoilage in meat and increased the shelf life of meat and in most cases acted more effectively than the synthetic antioxidant BHA (P <0.05). According to the obtained results, it can be concluded that, adding hydrolyzed rainbow trout roe protein to alginate-chia seed coating can meet the demand of consumers for chemical products free of chemicals.

Considering the importance of using commercial species of spirulina microalgae, the purpose of this research is to identify the native species of spirulina of the Caspian Sea and to optimize the growth conditions of this microalgae in order to reduce costs and increase the benefits of its production. In this research, water sampling was done from the depth of 5 meters of Farah Abad-Mazandaran beach in 2023-2024. After observing the genus Spirulina, the isolation and purification of its microalgae was done using the dilution method, and finally, pure single colonies were obtained. Initial identification was done using optical microscope and valid identification keys. Molecular identification and sequencing of 16 SrRNAs were used to confirm its authenticity. The results of drawing the phylogenetic tree showed that the studied species has the lowest genetic distance with the microalgae Spirulina laxissima. After identifying the investigated cyanobacterial species, the effect of 3 physical factors of temperature (27-29°C), light (3000-3500 lux) and pH (9-11) on its biomass production using surface response method checked. The results obtained from the design of this experiment showed that after 14 days, the highest biomass (0.839 grams) was obtained at a temperature of 29 degrees, light of 3250 lux and pH=10.

In this study،the effect of hydrolyzed protein prepared from Rainbow trout waste in order to exploit these food sources and reduce environmental waste and improve the quality of yogurt has been investigated. 

Materials & methods:

hydrolyzed protein was prepared from Rainbow trout waste using alcalase and protamax enzymes،and yogurt samples were prepared at concentrations of 1 and 5.1% of hydrolyzed protein and a control sample without hydrolyzed protein powder. The degree of hydrolysis and solubility of the hydrolyzedprotein were investigated.

The degree of hydrolysis of Rainbow trout waste was 49.6±1.58% and the hydrolysis protein solubility was 91.3±2.25%. The results of the parameters measured on yogurt indicate that adding hydrolyzed protein to yogurt decreased the pH (P<0.05) and using hydrolyzed protein decreased the water content and increased the viscosity and consequently the water holding capacity with the concentration of hydrolyzed protein increased and the highest increase in water retention capacity was related to the treatment with 1.5% of hydrolyzed protein (P<0.05). The control sample had the lowest viscosity and the highest water content. According to the sensory evaluation results ،it was observed that the addition of hydrolyzed protein to the samples had a positive effect on the sensory properties of the taste،smell and texture of the prepared yogurt،but the replacement of the hydrolyzed protein had a negative effect on the color of the yogurt at high concentrations.

It can be concluded that improving the traditional properties of yogurt by replacing hydrolyzed protein prepared from Rainbow trout waste with fat can make optimal use of fish waste.

Microalgae are rich sources of bioactive metabolites and one of the major focuses of the pharmaceutical industry is the use of secondary metabolites from plant sources. Chlorella vulgaris, a microalga with high economic values, includes a high protein content and significant bioactive compounds and polysaccharides. Therefore, this microalga can be used as a dietary supplement and medicinal product. In this study, inhibition of the growth of colon cancer cells was investigated.

Proteins of Chlorella vulgaris were extracted using enzymatic hydrolysis using proteolytic enzymes of pepsin and Promod (Bacillus subtilis protease). Separation of the peptides was carried out using ultrafiltration techniques. Cytotoxic effects of the extracted peptides were assessed using MTT assay on mouse colon tumor cell lines (CT-26).

 Results indicated that the pepsin protein hydrolysates (Pep1, Pep2 and Pep3) at a concentration of 1000 mg.ml-1 decreased the viability of the CT-26 colon cancer cell line by 24.34%, 36.00% and 40.08%, respectively, while the Promod protein hydrolysates (Pro1, Pro2 and Pro3) decreased the viability by 26.26, 35.91 and 37.13%, respectively. The Pep1 and Pro1 showed the highest cytotoxicity effects (P < 0.05). Findings of this study suggest that the bioactive peptides present in C. vulgaris may include beneficial functional compounds for cancer prevention.

Seafood is an excellent source of high-quality protein, essential fatty acids, vitamins, and minerals. In terms of fish quality, the most basic element is to measure the approximate composition of the flesh along with its fatty acid composition (Hedayati Fard and Miri, 2017). The bighead carp (Hypophthalmichthys nobilis) is one of the most important warm-water fish species in the world, which has a special place in multi-species culture systems worldwide due to its high adaptability (Dadras et al., 2011). Fish oil contains high amounts of essential unsaturated fatty acids such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and 5 to 6 double bonds, essential minerals and vitamins (El-Lahamy et al., 2019). Humans obtain most of their essential fatty acids, especially EPA and DHA, from the consumption of fish, aquatic invertebrates and macroalgae (Hedayati Fard and Miri, 2017). In modern societies, meat is almost always cooked before consumption. Heating is a common method for food processing. Heat (boiling, steaming, frying, microwave, etc.) in foods inactivates pathogenic microorganisms and lipolytic enzymes, improves sensory quality (smell and taste), increases digestibility, and increases shelf life. Most changes in quality issues in cooked fish products are directly related to the quality of the initial raw material. Heating is one of the common methods in food processing. In research conducted on different cooking methods, the fatty acid composition of Biyah fish oil treated with fennel alcoholic extract was studied. The results showed that the oven-baked sample had the lowest moisture (51.97%) and the highest protein (39.69%) during cooking (Ramzani et al., 2016). Different cooking methods affect the quality characteristics of fish, including texture, taste, smell, color, and overall acceptance (Momenzadeh et al., 2017). The purpose of the research is to measure different cooking methods (grilling and frying) that cause significant changes in the quality indicators and fatty acid compositions of bighead carp fillets. Considering the above, the nutritional value of bighead carp was determined by applying different cooking methods and the effect of these cooking methods on the fatty acid analysis of the fillets, in order to introduce the best cooking method.

Frying method Fish fillets were fried in oil at 180°C for 8 minutes (Zakipur Rahimabadi and Bakr, 2011). Oven roasting method Oven roasting (UN55, Memmert, GR) was performed at 180°C for 30 minutes (Hedayatifard and Miri, 2017). Approximate compounds measurement: Moisture weighing was performed by oven drying at 105°C (Avak and Glaser, 2005). The protein samples were analyzed using the Kjeldahl method (Avak and Glaser, 2005). Fat weighing was performed using the Soxhlet method (Bilgin et al., 2010). Ash measurement was determined by the 190°C oven method (Avak and Glaser, 2005). The measurement of (PV) peroxide values was performed by iodine titration method (Ronald and Ronald, 1991). Thiobarbituric acid (TBA) was measured colorimetrically (Hedayatifard and Miri, 2017). Total volatile bases-nitrogen (TVB-N) was measured by the Kjeldahl method (Hedayatifard and Miri, 2017). Identification of fatty acid profiles and composition was performed using a gas chromatography (Agilent Technol 7890-GC) equipped with a flame ionization detector (FID) with a capillary tube and a column of 50 m × 0.25 mm and 0.2 μm (Hedayatifard and Miri, 2017). Study The ratios of PUFA/SFA and MUFA/SFA fatty acids were investigated (Brimani et al.,2021). The nutritional quality index of EPA+DHA and the n-3/n-6 ratio were examined as an important index for comparing the nutritional value of fish oil in the present study (Bayir et al.,2006). Index (PI), index (HH), atherogenic index (AI) and thrombogenic index (TI) were investigated in raw, fried and oven-baked fillets. (Brimani et al.,2021). The data analysis and variance homogeneity were performed by the (ON-WAY ANOVA) method.

The results of the moisture content study showed that it was significantly higher in raw fish than in other cooking methods (76.86%), and the lowest moisture content was observed in fried fish (66.62%) (p<0.05). The results showed that the percentage of protein in fried fish was significantly higher than other cooking methods (26.26%), and the lowest protein levels were observed in the raw fish treatment (19.60%) (p<0.05). The results showed that the percentage of fat in fried fish was significantly higher than other cooking methods (70.3%). The lowest fat levels were observed in the oven-baked fish treatment (17.1%) (p<0.05). The results showed that the ash content in oven-cooked fish (kebab) was significantly higher than other cooking methods (2.77%), and the lowest ash content was observed in raw fish treatment (1.90%) (p<0.05). The results of the peroxide value PV study showed that it was significantly higher in fried fish than in other cooking methods (386.3 milliequivalents per kilogram of fat) (p<0.05), and the lowest peroxide value was observed in the raw fish treatment (0.94 milliequivalents per kilogram of fat) (Figure 5) (p<0.05). The results of the study showed that the levels of thiobarbituric acid in fried fish were significantly higher than those in other cooking methods (2.04 mg malondialdehyde/kg acid) (p<0.05), and the lowest levels of thiobarbituric acid were observed in the raw fish treatment (0.54) (Figure 6) (p<0.05). The results of the study showed that the total volatile nitrogen bases TVB-N in fried fish were significantly higher than other cooking methods (17.10 mg/100 g) (p<0.05), and the lowest values ​​of volatile nitrogen bases were observed in the raw fish treatment (10.35 mg/100 g) (Figure 7) (p<0.05). Results related to the amounts of saturated fatty acids (SFA) in raw and cooked fish by different cooking methods identified five types of saturated fatty acids (C14:0, C16:0, C18:0, C20:0 and C22:0) (Table 1). Results of the study of polyunsaturated fatty acids (PUFA) identified 6 types of acids (C18:2n-6, C18:3n-3, C20:3n-6, C20:3n-3, C20:5n-3 (EPA), C22:6 n-3 (DHA) (Table 1). In the study of monounsaturated fatty acids (MUFA), 3 types of monounsaturated fatty acids were identified (C16:1, C18:1, and C20:1) (Table 1). The results of the composition of PUFA/SFA fatty acids showed that the minimum recommended value, i.e. 0.4, was higher (Brimani et al., 2021). The MUFA/SFA ratio for all 3 treatments showed that the highest amount was related to fried fish and the lowest amount was related to grilled fish (Table 2) (Hosseini et al., 2014). The DHA index was higher in raw fish than in cooked fish, and the lowest values ​​were observed in fried fish (Table 2). The n-3/n-6 index was shown in 3 treatments. The lowest n-3/n-6 ratio was observed in fried samples and the highest n-3/n-6 ratio was observed in raw fillets (Table 2) (Bayir et al., 2006). The lowest values ​​of pi were observed in fried fish (Table 2) (Brimani et al., 2021). The HH index in all 3 treatments was within the appropriate range (Table 2) (Brimani et al., 2021). The atherogenic index (AI) and thrombogenic index (TI) were very low in 3 samples (Table 2) (Brimani et al., 2021). As a result of the present study, grilling is a more suitable method for cooking fish and the fish has an acceptable nutritional value.

 Maintaining the nutritional value of fish can be achieved by using appropriate cooking methods (Uran and Gokoglu, 2014). The decrease in moisture is due to denaturation of the protein structure and evaporation of water (Delfieh et al., 2013). The increase in protein in the fried treatment (kebab) is due to the decrease in moisture content of the samples compared to the relative increase in other components and the dissolution of some nitrogen (De Castro et al., 2007). The increase in fat in the fried sample is due to the decrease in meat juice due to evaporation and penetration of oil into the tissue (Qayumi et al., 2011). The increase in ash in the cooked sample is due to the decrease in moisture and increase in dry matter and the absence of minerals in the thermal process (Abroomand and Masoudi, 2012). The increase in peroxide in the fried sample is due to the increase in temperature. In fact, in the frying method, the production of free radicals is greater and they attack fatty acids more quickly and cause the production of hydroperoxides (Ozogul et al., 2009). The high content of thiobarbituric acid in fried samples and the low content in raw samples is due to the high temperature, malonaldehyde level and fat oxidation increase (Campo et al., 2006). An increase in (TVB-N) was observed in fried fish and its decrease in raw treatment. This is due to the thermal processing of the samples, which causes the decomposition of proteins, amino acids and other nitrogenous compounds (Mohan et al., 2006). Suggestions: 1- The effect of using natural preservatives on the fat content of fish cooked in different ways. 2- The effect of frying oils from different sources of oil plants on the quality of fish fillets.

Due to the growing importance of producing meat products such as hamburgers in the country, the quality of this product is of particular importance. Therefore, in this study, the effect of hydrolyzed protein of sesame meal as a substitute for soy protein in hamburger formulation was investigated in order to produce a better quality hamburger product. For this purpose, first the hydrolyzed protein of sesame meal was produced using commercial alcalase enzyme, then 4 hamburger treatments, including 1: control (10% soy), 2: 1% of hydrolyzed protein + 9% soy and 3: 2% of hydrolyzed protein + Soybean 8%, treatment 4: 3% hydrolyzed protein + soybean 7% were prepared, then the amounts of fat, protein, moisture and ash, color index (L, a and b), texture and sensory evaluation of hamburger were evaluated. The results related to the properties of hydrolyzed protein showed that the amount of hydrolyzed protein in different treatments was between 62.00- 89.41%. The highest levels of essential and non-essential amino acids were arginine (8.25%) and glutamic acid (18.01%), respectively. The results related to the quality characteristics of the hamburger showed that with the addition of protein, moisture, fat and tissue firmness decreased, protein and brightness increased and all treatments had the allowable range. But treatment 4 was not emotionally approved by the evaluators. Overall, the results of the present study showed that the use of sesame meal protein up to 2% in hamburgers has led to the new product with desirable and acceptable characteristics for consumers.

The existence of a preaching-evangelizing organization called "Da'wat Organization" was one of the factors of progress and development of the Ismaili sect, which eventually led to the establishment of one of the great Islamic empires called the Fatimids in the 4th century in the Maghreb and Egypt.  "Al-Moayid fi Al-din Shirazi", "Nasser Khosrow" and etc. were among the influential inviters of the Da'wa organization. By explaining and analyzing the Ismaili thought, the Iranian inviters of the Da'wa organization tried to spread the Fatimid Da'wa in a peaceful way inside and outside the Fatimid territory. In this regard, one of the most important cultural strategies of the preachers was the use of didactic literature with the aim of consolidating the Fatimid religious foundations which the leader of this method is the great Fatimid inviters, namely "Al-Moayid Fi Al-din Shirazi" and Hojjat Khorasan "Naser Khosrow Qobadiani". The current research seeks to find the answer to the question, how did the Shiite preachers use educational literature in order to consolidate the foundations of the power of the Fatimid Imamate According to the findings of this research, claimants used didactic literature to explain the ideology and religio-political power of the caliphs. This research is organized by using library sources and descriptive-analytical method based on historical and literary Ismailiyya data and works, especially the works of "Moayid Fi Al-din Shirazi" and "Naser Khosrow Qobadiani".

In this study, hydrolyzed clover sprout protein was produced using commercial enzymes of Alcalase and Flavourzyme at three different times (10, 20 and 30 minutes). The results showed that the protein hydrolyzed by alcalase was higher than the proteins hydrolyzed by flavourzyme enzyme in terms of protein content, nitrogen recovery and degree of hydrolysis, as well as, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The combination of amino acids also showed that the proteins hydrolyzed with different enzymes have a relatively similar composition. In total, the highest levels of nonessential amino acids for alcalase and flavourzyme, aspartic acid were 18.99%, 17.58% (respectively) and the highest levels of essential amino acids for these enzymes were leucine 7.78% and 7.12%. (respectively). The protein hydrolyzed by the alcalase enzyme in 30 minutes had the highest antioxidant activity (DPPH free radical scavenging, ferric regenerative power) and anti-cancer properties against SW742 cells (colon cancer cells). In general, the results showed that hydrolysis of clover spourt protein by alcalase and flavourzyme enzymes produced antioxidant peptides and alcalase was a more effective enzyme than flavourzyme. Therefore, clover sprout protein seems to be used in food and in diet formulas as a safe source of food and rich in protein.

One of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing the red color of meat and improving the taste. Despite these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance using a natural preservative. Pigments extracted from aquatics such as astaxanthin due to having antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. However, these pigments must be nanoencapsulated at first due to their sensitivity to food processing conditions, including high temperatures. The aim of the current research at the first was to extract astaxanthin from Haematococcus pluvialis microalgae using the acid-acetone method and pigment nanoencapsulation using maltodextrin-sodium caseinate combined coating. Then, sodium nitrite in the sausage formulation was replaced by the carrier nanocapsules with different proportions and oxidative and microbial spoilage tests, color and sensory evaluations were performed for different treatments.

At first, astaxanthin pigment was extracted from Haematococcus pluvialis using the acid-acetone technique. Then, the extracted pigment was nanoencapsulated using maltodextrin-sodium caseinate combined coating and the resulting (carrier) nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) were replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative and microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator along with the control (without sodium nitrite and carrier nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level.

According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to treatments B, E and D (p>0.05). Treatments A and C  had no significant difference in terms of thiobarbituric acid and peroxide value until day 14 (p>0.05), but with increasing storage time, this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controlling oxidative spoilage is significantly greater than sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results also showed that in terms of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). Treatments B and E (p>0.05) were ranked next (p<0.05) in terms of the two mentioned indicators. The results of this section showed that if sodium nitrite reduced from 120 mg/kg to 60 mg/kg  and replaced by nanocapsules carrying astaxanthin in the sausage formulation, the resulting product has the same antimicrobial power as the product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than B, E (treatments) and control in terms of color indices and general acceptance (p<0.05). The comparison of the color indices and sensory properties of the treatments on days 0 and 28 of storage at refrigerator showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.

 Nanocapsules carrying astaxanthin with maltodextrin-sodium caseinate combined coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the sodium nitrite in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced by nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory properties.

This study was conducted to evaluate the effects of different levels of biosilage produced from the wastes of warmwater fish in the practical diet on growth performance, survival, and carcass composition of common carp (Cyprinus carpio). Juveniles (average initial weight of 48±1.3 g) were fed in 15 fiberglass tanks with a useful capacity of 200 liters (with a stocking density of 20 fish per tank) and in five treatments including control diet (carp pellets with fishmeal and no biosilage), 25% (25% biosilage + 75% fishmeal), 50% (50% biosilage + 50% fishmeal), 75% (75% biosilage + 25% fishmeal) and diet containing 100% biosilage for 56 days. No significant difference was observed in the survival rate of fish between treatments (p≥0.05). Final body weight gain, specific growth rate, protein efficiency ratio and food conversion ratio in the diet of 50% (50% biosilage + 50% fishmeal) showed the best performance (p≤0.05); and inclusion levels higher than 50% and finally levels lower than showed performances. Crude protein content of carcass in fish fed 50% biosilage + 50% fishmeal and then 75% biosilage + 25% fishmeal showed significant differences compared to other groups (p≤0.05). The lowest amount of crude carcass lipid was obtained in fish fed with 50% biosilage + 50% fishmeal, which had a significant difference with other groups (p≤0.05). Based on the results, it is suggested that the possibility of substituting 50% biosilage obtained from warmwater fish waste instead of fishmeal in the diet of common carp led to increased growth, improved food conversion ratio and carcass quality.

In this paper, we first review the relationship between the electronic density function of a chemical molecule and a parameterization space via the solution of the Schrödinger equation. Then, using the charge density functions corresponding to a molecule, we study the molecular structures via information theory. To do this, we assign a parameterized family of electron density functions to any molecule, and consider a quantity for them, named Fisher information. Finally, Applying the presented model, a lower bound for the estimation error of configurations of a molecule is given. Then, the model presented in the paper is applied on Hydrogen molecule ion, and the Fisher information corresponding to this molecule is calculated, using the electronic density function of the Hydrogen molecule ion . Finally, applying the Cramer-Rao inequality, a lower bound for the estimation error of the nuclear configuration of Hydrogen molecule ion is attained and the results are described using some plots. It is expected that the results of this research can open new horizons in the investigation and analysis of the quantum configuration of molecular subsystems.

A comparison of fatty acid levels of rainbow trout reared in brackish water and freshwater in the southern region of the Caspian Sea was done using four types of commercial feed. The fish with equal density and biomass were reared for 90 days. The fish weight was 500 g at the first of rearing, and they reached more than 1700 g at the end of the breeding period. To determine the fatty acid profile, 5 samples from each farm were taken from the dorsal muscle of the edible tissue of fish at the end of the rearing period. The results showed that the rearing environment, in addition to affecting fish growth and feed efficiency, also affected the meat composition of the fatty acid profile of fish meat. The maximum weight gain of the fish in freshwater was 1025 g, and in brackish water was 1291 g with a food conversion ratio of 1.27-1.32 and 0.97-1, respectively (p<0.05). The feed efficiency rate was obtained in fresh water 1.07-1.97 and in brackish water 2.29-2.59 (p<0.05). The total saturated fatty acids of fish in freshwater (22.24±1.07%) was lower than in brackish water (25.69±0.22 %) (p<0.05). The total of monounsaturated fatty acid and polyunsaturated fatty acids differed in farms independent of diet and rearing environment (p<0.05). However, the amount of omega-6 fatty acid was optimal (17.52-31.26%), and omega-3 fatty acid (0.10-0.12%) was far less than similar studies outside Iran. As a result, a small amount of omega-3 unsaturated fatty acid was used in the composition of the primary ingredients of the feed. Generally, the growth process, feed efficiency, and meat of rainbow trout raised in brackish water in a sea cage environment has relatively better quality than fish raised in freshwater.

 Phycocyanin is one of the pigments used in the food industry due to its antioxidant and antibacterial as well as coloring properties. This pigment is commercially produced from Spirulina platensis microalgae, in the form of photoautotrophic cultures and in open environments in large ponds or pools in tropical or subtropical areas at the edges of oceans. Different techniques are used in order to extract phycocyanin from spirulina microalgae.. Each technique has its own advantages and disadvantages besides different efficiency. These methods include freezing-defrosting, enzymatic, ultrasound, high hydrostatic pressure, ultracentrifuge, ultra homogenization, extraction using water and various solvents. Of course recently, the production of recombinant phycocyanin has been considered as a suitable option for the production of heterotrophic phycocyanin. The purpose of the current research was to cultivate Spirulina platensis, evaluation of the microalgae growth process, and comparison of the efficiency of different methods in the extraction of phycocyanin pigment.

 The pure sample of Spirulina platensis microalgae was prepared from Algaeology Laboratory, Biology Department of Tarbiat Modares University. For the cultivation of spirulina, Zarrouk culture medium with different compositions was used, and after cultivation in smaller scales (100 and 500 ml), the final cultivation was carried out in volumes of 5 and 50 liters. After cultivating the microalgae and exposing them to fluorescent light with appropriate light lux intensity (3500 to 8000) and a period of 12 hours of darkness and 12 hours of light, the samples were placed at 29 °C for 16 days. In order to evaluate the growth process of the algal mass, the absorbance of the solution containing the algal cells was read at a wavelength of 540 nm. After preparing the dry mass of spirulina microalgae, four methods of ultrasound, freezing-defrosting, enzymatic and mineral solvent technique were used to extract phycocyanin. In the next steps, the efficiency of each method was evaluated by measuring the concentration and purity of phycocyanin. In addition, the effect of applying the purification process by ammonium sulfate on the concentration and purity of the extracted pigment was also evaluated. This research was conducted in a completely randomized design and SPSS and EXCEL softwares were used for statistical analysis and drawing of diagram, respectively. Data were analyzed using one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level.

 The results showed that microalgae growth from day 0 to 14 had an upward trend and the resulting changes were significant at all times, except days 14 and 16 (p<0.05). Also, after passing the short resting phase (2 days), the microalgae entered the logarithmic growth phase and continued to grow until the 14th day, but between the 14th and 16th days, the growth was almost constant. In the following, it was found that the mass produced after 16 days is 1120 mg/l. The concentration of phycocyanin extracted in enzymatic and ultrasound methods (1.815 and 1.786 mg/ml, respectively) had no significant difference (p>0.05) and was at a higher level than the other two methods (p<0.05); In addition, the pigment concentration was higher in the freezing-defrosting technique (1.535 mg/ml) than in the mineral solvent method (1.121 mg/ml). After purification of the pigment using ammonium sulfate, the pigment concentration and purity increased significantly in each method (p<0.05). The results of this research showed that by choosing the optimal method and applying the purification process using ammonium sulfate, the extraction efficiency of phycocyanin from Spirulina microalgae (Spirulina platensis) could be increased.

 Based on the results of this research, the growth trend of Spirulina platensis in Zarrouk culture medium was  ascending first and then constant (during 16 days). Ultrasound technique and enzymatic method (lysozyme enzyme) to extract phycocyanin pigment from Spirulina platensis microalgae have more efficiency than freezing-defrosting and inorganic solvent (hydrochloric acid) methods. Also, purification of the extracted pigment using 40% ammonium sulfate increases the concentration and purity of phycocyanin in each method.

Chlorella vulgaris is a freshwater green microalgae, which is a rich source of novel structural and biologically active metabolites. In this research, the extraction of Chlorella vulgaris polysaccharides was done by hot water method and the crude polysaccharide yield was approximately 5% of dry weight. Antioxidant activity of the polysaccharide extracted by the methods of inhibiting 2, 2-diphenyl-1-picrylhydrazyl radicals (DPPH) and reducing power in 5 concentrations (0.375, 0.75, 1.5, 3 and 6 mg/ml) was investigated. The obtained polysaccharides had antioxidant activity. The highest DPPH inhibition activity was 15.91% at 6 mg/ml and the highest reducing power was 0.781 at 6 mg/ml (absorbance at 600 nm). DPPH free radical inhibition and BHA reduction power at the concentration of 0.031 mg/ml were 39.78% and 3.65, respectively. The value of IC50 for DPPH free radical inhibition and reducing power of Chlorella vulgaris polysaccharides was 22.342 and 45.79, respectively. Also, the polysaccharide of Chlorella vulgaris had an inhibitory effect of 21% on E. coli compared to the control culture after 18 hours of incubation. C. vulgaris microalgae polysaccharides contain a wide range of bioactive compounds, in food supplements they will be an effective mediator in scavenging free radicals and have the potential to be created as natural antioxidants for use in food and medicine industries.

Given the concerns regarding the use of synthetic antiviral compounds in the pharmaceutical industry, it seems necessary to pay attention to natural sources with antiviral activity. Sea cucumbers are one of these sources that numerous physiological properties are discussed in the scientific community. The present study aimed to produce bioactive peptides from Holothuria leucospilota using two microbial enzymes, alcalase and flavourzyme, and to evaluate their antiviral activity against Herpes simplex types 1 and 2, Chikungunya, and Dengue viruses. The results showed that the whole body of the sea cucumber has about 13% protein, which this amount reached more than 67% in the resulting hydrolyzed powders. The amount of protein, as well as the degree of hydrolysis in the hydrolyzed protein using alcalase enzyme (71.58±0.16 and 48.37±0.3%, respectively) was higher than the powder produced with flavourzyme (67.88±0.26 and 41.42±0.6%, respectively) (p<0.05). It was further found that both types of peptides produced at both concentrations of 4 and 5 mg/ml have antiviral properties. In this study, the type of enzyme used to produce bioactive peptides and also the concentration of peptides had a significant effect on their antiviral activity (p<0.05). The peptides produced using alcalase enzyme had significantly more antiviral activity against the studied viruses, while increasing the concentration of peptides from 4 to 5 mg/ml led to a significant increase in the antiviral activity (p<0.05). Among the studied viruses, Herpes type 1 and Dengue virus were the most resistant and susceptible viruses, respectively (p<0.05). According to the results of the present study, bioactive peptides extracted from the sea cucumber have the potential to be used in the pharmaceutical industry as a natural antiviral compound, however, it is necessary to carry out additional tests to evaluate their possible toxicity effects.

Globally, rivers are under tremendous anthropogenic stress caused by stream fragmentation, land use changes, and regulation and water quality has been widely declined. In a review of studies, the integrity of flowing water systems largely depends on their natural dynamic characteristics, which sustain habitat. In this study, the physical and chemical factors of the Tajan River water, which is the habitat of various fishes and where the release of some economic fishes of the Caspian Sea takes place, are investigated in 7 stations during the year 2022. The results of the physical and chemical parameters such as water temperature, pH, electrical conductivity, total suspended solids, turbidity, dissolved oxygen, biochemical oxygen demand, chemical oxygen demand, ammonium, nitrite, nitrate, phosphate, water quality index and comprehensive pollution index were recorded as 14.50-32.00 °C, 6.48-12.24, 562-10020 µs/cm, 2.35-185.71 mg/l, 1.8-328 NTU, 1.01-14.11, 0.58-16.05, 2.39-50.21, 0.020-1.028, 0.005-0.771, 0.49-58.56, 0.010-1.610 mg/l, 17.0-75.0 and 1.20-7.33, respectively. Based on the principal component analysis, the biochemical oxygen demand, nitrite, nitrate, and phosphate variables are in the first component, which is more important in the Tajan River. Also, based on the step-by-step regression analysis of the water quality index, the most effective variable was recorded biochemical oxygen demand, turbidity, and phosphate, and according to the comprehensive pollution index, the water quality of this river was dependent on the variables of phosphorus, phosphate, and nitrate. Finally, based on the physical and chemical parameters and various water use indicators, the Tajan River is unsuitable for fish life. Based on various indicators, station one (placed in a separate group in the cluster test) compared to other stations has more suitable conditions for releasing fish juveniles.

The main purpose of this study is to examine and analyze the approaches of the United States of America to confront the Islamic Republic of Iran during the four decades of the Islamic Revolution. The analysis of the research findings shows that the United States has used everything it could to confront the Islamic Republic of Iran in the form of three approaches of hard power, soft power and smart power, and it can be seen that in the post-revolutionary period, US actions It has endangered the national security of the Islamic Republic of Iran.Examining the US confrontational approaches against the Islamic Republic of Iran and comparing the strategies of Republicans and Democrats, it is clear that the US enmity with the Islamic Republic of Iran is not limited to this or that government and to Republicans or Democrats in general, but to the entire US political system. It is against the Islamic Republic of Iran. In this study, while examining the dimensions of the relationship with the United States, the nature of the issue has been explained in terms of the cost of challenges and compromises, as well as the opportunities and threats of communication with the United States. It is a applied-fundamental research, and since we intend to explain the US approaches in the fourteen decades of confrontation and challenge with the Islamic Republic of Iran, it will be a developmental research.

The aim of the study was to determine the quality of the inlet and outlet water of five selected rainbow trout breeding farms in Mazandaran Province (Haraz, Chalous, Tonekabon, and Sari) based on environmental parameters during four seasons in 2021-2022. Forty samples were collected and measured based on standard methods. According to the results, the range of water temperature (3.0-24.0°C), air temperature (2.0-25.0°C), DO (6.16-12.24 mg/l), BOD5 (0.24-2.76 mg/l), COD (2.40-93.70 mg/l), EC (284-783 µs/cm), turbidity (1.12-220-0 NTU), TSS (2-288 mg/l), pH (7.44-8.62), total phosphorus (0.2-2.12 mg/l), phosphate (0.01-0.206 mg/l), ammonium (0.012-0.538 mg/l), ammonia (0.001-0.018 mg/l), nitrite (0.001-0.426 mg/l), nitrate (0.52-6.10 mg/l), fecal coliform count (6-1000 CFU/100ml) and water quality index (WQIIR) (62.0-91.0) were registered. The water quality of this river was placed in class III (low pollution) based on the average parameters of organic pollution (BOD5 and COD) and human activities were not one of the main factors in the increase of organic matter in the river. The concentration of ammonium and nitrite was within the threshold limit, but the concentration of phosphate in all the inlet and outlet stations and in different seasons was more than the maximum limit of unpolluted rivers. The results showed that the WQIIR was in the range of 62-91. 7.5% of the total data and the mean of this index indicated the relatively good quality of the inlet and outlet water of the rainbow trout breeding farms. The highest quality of water, i.e. very good quality, is recorded in 12.5% of all data, which is observed at the inlet water of rainbow trout breeding farms. The outlet quality index of the farms was lower than its inlet, but it was categorized as good quality. The overall WQIIR (77.4±6.6) in all inlet and outlet stations indicates that the water of this farm is suitable for fish and wildlife and also suitable for rainbow trout breeding.

Influence of Bio Aqua probiotic was evaluated on quality indices of silver carp and some water parameters in pond culture. Fish weighting 1±0.1g were reared in different ponds include 3 doses of Bio Aqua in each one during 4 month. The treatments were Control, (T1:250 g/ha), (T2:350 g/ha) and (T3:450 g/ha). The obtained results showed that SGR(Specific Growth Rate , DGR( Daily Growth Rate ), WG( Weight Gain ), FCR( Feed Conversion Ratio ) and ( Survival Rate ) were significantly higher in T3 (p>0.05). Also, the result showed best condition of water quality (TTS, BOD, COD). Body composition analysis of fish (Crude protein) and hematological factors in T3 Treatment increased significantly.

The aim of this study was to investigate the effect of silver nanoparticles produced from Lactobacillus plantarum supernatant on pathogenic bacteria using supernatant of lactic acid bacteria obtained from the gastrointestinal tract of rainbow trout. The inhibitory effects of two concentrations (50 and 100 μl) of silver nanoparticles extracted from L. plantarum supernatant on Bacillus cereus in agar medium are significant (p<0.05). There is a significant difference between the treatments in terms of the number of B. cereus. Amikacin treatment had the highest number and silver nitrate and concentration of 50 silver nanoparticles had the lowest number of B.cereus. There is a significant difference between the treatments in terms of the number of Pseudomonas aeruginosa (p<0.05). The inhibitory effects of two concentrations of silver nanoparticles extracted from L. plantarum supernatant on Escherichia coli index indicator are significant in the diffusion method in the agar medium (p<0.05). There is a significant difference between the treatments in terms of the number of E.coli (p<0.05). Silver nanoparticles had the lowest number of E.coli. However, by reducing the density of silver nanoparticles to concentrations of 500 and 100 μg / ml, antibacterial activity against B.cereus and Ceracia marcensis, respectively, is observed. The average size of nanoparticles produced is between 25-45 nm and 80% of nanoparticles produced. They were in this range.

The current research was conducted in 2021 in 5 stations in order to investigate the quality of water before the operation of Javeh Dam in Kurdistan Province. Sampling of fish and Macrobenthos was done using an electrofishing device and Surber sampler, respectively. A total of 13 fish species were identified, which belonged to 3 families: Cyprinidae, Mastacembelidae and Nemachielidae. Out of the total of 2003 fish caught in all the stations, more than 96.6% belonged to the Cyprinidae family. The highest relative frequency of 32.4% belonged to Capoeta damascina species. In addition, 2 exotic species, Carrasius auratus and Carrasius gibelio had an abundance percentage of 1.4. The diversity of fish species decreased from station 1 (upstream) to stations 2 and 3, which was probably influenced by human activities such as various types of pollution, but in station 5 of It had the maximum amount, which is due to the change in habitat conditions, such as the increase in flow rate and water depth. The results showed that the species diversity of fish had changes in different seasons, so that its minimum was estimated at 0.91 in winter and its maximum at 1.29 in summer. Macrobenthos included 10 families Chironomidae, Lumbriculidae, Simulidae, Baetidae, Hydropsychidae, Erpobdelidae, Glosiphonidae, Gamphidae, :union:idae and Potamidae. The classification of water quality based on the Karr ecological integrity showed that stations 1 and 4 were placed in the good quality class with a numerical value of 40 and 42, respectively, and stations 3 and 5 were placed in the very low and medium water quality classes with a numerical value of 9 and 34, respectively. In this way, it is necessary to manage and organize all sources of point and non-point pollutants in Gheshlagh and Gavehroud tributaries.

The existence of an evangelical organization called the "Invitation Organization" was one of the factors in the progress and development of the Ismaili sect, which eventually led to the establishment of one of the great Islamic empires called the Fatimids in the fourth century in the Maghreb and Egypt. Al-Mawaid al-Din Shirazi, Nasser Khosrow, etc. were among the influential da'is of the Da'wah. In this regard, one of the most important cultural strategies of the da'is was the use of educational literature with the aim of consolidating the Fatimid religious foundations. The present study seeks to find the answer to the question: What did the Shiite da'is use educational literature to strengthen the foundations of the power of the Fatimid Imamate According to the findings of this study, the da'is used the educational literature to explain the ideology and religious-political power of the caliphs. This research has been organized using library resources and descriptive-analytical method based on data and written historical and literary works of the Ismailis, especially the works of Al-Mawaid Fi al-Din Shirazi and Naser Khosrow Ghobadiani.