فصلنامه علوم تغذیه و صنایع غذایی ایران
سال پانزدهم شماره 3 (پیاپی 60، پاییز 1399)

Different diets have important roles in human health and aging. In the current study, we aimed to characterize the Klotho, an anti-aging protein, gene expression and protein level in the serum and assess the protein levels of Transforming growth factor-β and Platelet-derived growth factor in old rats which treated with different diets (high-fat, high-protein, low calorie, high-protein and low calorie).

Twenty-five old and five adult rats were treated with high-fat, high-protein, low calorie, high-protein and low-calorie diets for ten weeks. Then, serum protein levels of Klotho, transforming growth factor-β and platelet-derived growth factor and gene expression of Klotho in the liver were assessed using enzyme-linked immunosorbent assay.

Protein level of Klotho in the blood serum and expression level of Klotho gene in the liver were increased in high-protein, low-calorie and low-calorie high-protein diets in comparison to control old group (p = 0.000). The levels of transforming growth factor-β and platelet-derived growth factor were increased in low-calorie high-protein group, compared to old group in the liver (p = 0.000).

Results revealed that expression of Klotho decreased in old rats while low-calorie high-protein and particularly low-calorie high-protein diets increased this protein. Moreover, these protective diets could enhance transforming growth factor-β and platelet-derived growth factor in liver of rats,veryfieing improvement of the liver function.

Accumulation of iron is the most common consequences of repeated blood transfusions in β-thalassemia major patients. Iron chelating effects of alpha-lipoic acid have been reported by several studies. The aim of this study was to investigate effects of supplementation with alpha-lipoic acid, as a chelator, on serum iron and hematological indices in these patients.

Twenty-two β-thalassemia major patients were selected to receive 600 mg alpha-lipoic acid or placebo capsules for 8 w. After a 3-week washout period, order of intervention was replaced as patients who previously received placebo were administered the supplement vise versa for another 8 w. At the end of the study, changes in serum iron, total iron binding capacity and hematological parameters between the treatments were assessed.

Serum concentrations of iron and total iron binding capacity and hematological parameters did not change within the supplementation (p > 0.05). Changes in iron, total iron binding capacity and hematological indices were not significantly different between the two interventions (p > 0.05). White blood cell counts in placebo use increased significantly in males (p = 0.04). The mean corpuscular hemoglobin in placebo patients decreased significantly in all patients and males (p = 0.02 for both).

Results of this study revealed that alpha-lipoic acid supplementation included no beneficial effects on iron, total iron binding capacity and hematological indices in β-thalassemia major patients. Further studies with more participants and longer times are indispensable.

Soybean is one of the sources of plant-based proteins and contains various nutrients, including branched chain amino acids, bioactive peptides, isoflavones, soluble fibers and essential omega-3 fatty acids. Furthermore, they include beneficial therapeutic effects on chronic diseases. Target of the current study was investigation of possible associations between soy intake and disease severity in cirrhotic patients.

In this cross-sectional study, 68 out-patients with cirrhosis were participated. Child-Pugh and MELD scores were used to assess stages of the disease. Diet was assessed using valid food frequency questionnaires with 168 items. Associations between soy and soy-based products, anthropometric measurements and disease severity were investigated. Odds ratio and 95% confidence interval were used with logistic regression for Child-Pugh index (qualitative disease severity index) and ordinal regression for MELD index (quantitative disease severity index).

No significant differences were seen for the highlighted variables between the two groups at the baseline. Significant inverse associations were seen between severity of the disease (Child-Pugh and MELD) and soybean and its product consumption (p < 0.05).

Although results of the current study revealed significant inverse associations between soy consumption and severity of hepatic cirrhosis, further studies and clinical trials are needed to verify results of this study.

Deficiency Glucose Intake Impaired Antioxidant Capacity. Aerobic Exercise Combined with Probiotic Supplementation Regulates Glucose Intake in Diabetic Patients. Purpose of this study was to investigate effects of four weeks of aerobic exercise training with complementary probiotic supplementation on serum SOD and TAC levels in type 2 diabetes of male rats.

The present study was an experimental study. In general, 32 diabetic male rats were divided into five major groups of healthy NC control (n = 6), DC diabetic control (n = 6), SDC diabetic supplement control (n = 6), TD diabetic exercise group (n = 7) and STD diabetic exercise supplement (n = 7). After induction of diabetes, a probiotic supplement was used for 4 w. After the mice were anesthetized, blood serum was received directly from the animal left ventricle. ELISA method and comparison of groups by (2-way ANOVA) at an alpha level of 0.05 were used to calculate SOD levels and total TAC capacity.

Changes in TAC levels in SDT group in comparison to DT, DC and NC groups (p = 0.02 and p = 0.03) were significant (p = 0.001), respectively. The DT and SDC groups were significantly different from DC group. Changes in SOD levels of the SDT group in comparison to DC and NC groups were significant (p = 0.01 and p = 0.03), respectively.

Results of the present study showed that four weeks of aerobic exercise in combination with probiotic supplementation decreased glucose levels in diabetic mice. Furthermore, aerobic exercise increased TAC in diabetic mice and SOD values affected by exercise and supplementation could possibly improve oxidative defense in diabetic patients.

In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits options of the allergic consumers. The aim of this study was to replace soy protein powder and bread crumbs with quinoa and buckwheat flours in low-meat hamburgers.

In this study, 30 g of each quinoa and buckwheat flour were used as soy protein and breadcrumb replacers in hamburgers with 30% meat. Chemical properties, emulsion stability, cooking properties, texture and color of low-meat hamburgers formulated with quinoa and buckwheat flours were compared with those of control sample.

No significant differences (p > 0.05) were observed in cooking properties and water activity between the hamburgers formulated with quinoa and buckwheat flours and the control sample. Furthermore, L* (lightness) was significantly higher and a* (redness) lower in raw hamburgers formulated with quinoa. In control sample, emulsion stability and texture properties were significantly higher (p < 0.05).

Based on the results, this replacement may be appropriate in cooking properties, water activity and color for low-meat burgers.

Due to important roles of gluten in qualitative properties of cereal-based products and consumption restrictions of these products by celiac patients, formulation of gluten-free products with appropriate quality and investigation of effects of various additives on qualitative properties of the products are important.

In this study, effects of lecithin emulsifier (0–2%) and two enzymes of cellulase and hemicellulase (0–2%) on textural properties (hardness, cohesiveness and springiness), density and moisture contents of gluten-free cakes were modeled based on flaxseed meal and rice flour using response surface method. Furthermore, characteristics of optimal and control samples were compared with each other within 14 d of storage.

Hemicellulose and lecithin were effective on improvement of cohesiveness and springiness of the product texture, respectively. Interactions between lecithin and cellulase at appropriate levels included significant effects on decreases in the product density. Furthermore, cellulase and hemicellulase improved water absorption ability of the product. Considering the most important qualitative parameters, the optimum concentrations of the variables included 1.67% lecithin, 1.65% cellulase and 0.33% hemicellulose. Textural cohesiveness of the optimal sample within 14 d of storage decreased more slightly, compared to control (samples included wheat flour without flaxseed meal, rice starch and other variables). Moreover, springiness of the sample was more than that of control, decreasing slowly during the storage (p<0.05).

The formulated gluten-free product included higher minerals, linolenic acid, oleic acid and antioxidant activity and lower peroxide value, compared to control. There was no significant difference between the product and control in the most important sensorial properties such as flavor, texture, overall appearance, taste and after taste.

Sourdough processing is a well-known method to improve food flavor. One of the most important lactic acid bacteria isolated from sourdoughs is Lactobacillus sanfranciscensis. Because of the bacterial ability for acidification and liberation of the volatile compound precursors, it can strongly affect dough rheology and aromatic properties. In this study, the best conditions for production of ɣ-nonalactone (with fruity aroma) in sourdough were investigated for the first time.

To prepare sourdough, a mixture of rye and barley flour and wheat bran was used. Fermentation was carried out using Lactobacillus sanfranciscensis ATCC 4332. Experiments were designed using response surface methodology and five factors, including time, temperature, dough yield and sorbitol and bran proportions. Volatiles were extracted from sourdough using headspace solid-phase microextraction method. Extracted volatile compounds were measured using gas chromatograph coupled with a mass selective detector.

Effects of independent variables on ɣ-nonalactone production were modeled using central composite design. Experimental data were similar to the predicted data; therefore, results of this model were reliable. Based on the results, fermentation at 37 ºC for 72 h with DY of 400, sorbitol of 6% and 20% of bran provided the most optimum conditions for the production of fruity aroma (26.3 ppm).

Investigation of the aromatic profile of sourdough fermented by L. sanfranciscensis showed that this strain was capable of producing desirable aroma during fermentation. Based on the results, time and temperature included strong effects on production of ɣ-nonalactone. In comparison, dough yield did not include significant effects while addition of bran and sorbitol included mild effects.

Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated.

Butter samples (500 g) were packaged and stored at 4 and -18 °C for 60 and 120 d, respectively, and the storage effects on physicochemical (moisture content and acid, peroxide and iodin values), sensory properties (texture, aroma, flavor and overall acceptability) of the butter samples and lactobacillus casei survivals were assessed.

Results showed that samples containing hazelnut with probiotic bacteria included peroxide value, acidity, moisture content, hardness and lightness (L*) indices lower than and iodine value, redness (a*) and yellowness (b*) indices higher than those of control samples. During storage at 4 and -18 °C for 60 and 120 d respectively, peroxide value, acidity, redness (a*) and yellowness (b*) indices increased. Furthermore, moisture content, iodine value and hardness and lightness (L*) indices decreased. However, results from refrigerator and frozen treatments were in standard ranges. Furthermore, Lactobacillus casei decreased at 4 and -18 °C; however, survival rates of the probiotic bacteria were appropriate at all storage times. In sensory evaluation, both samples were approved.

The probiotic butter flavored with hazelnut is suggested in industrial scales due to the high essential fatty acids of hazelnut as a functional food.

Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega-3 and dietary fibers of the products.

In this study, effects of flaxseed powder at 0 (control), 3 and 6% on chemical compounds, pH, residual nitrite, thiobarbituric acid index, textural properties, microstructure and sensory evaluation of the samples were investigated. Quantity of the oil in the batches containing flaxseed powder was deducted from the total oil based on the flaxseed powder contents. All samples were stored at 4 °C and the experiments were carried out on Days 1, 14, 28 and 42.

Use of flaxseed powder in sausage formulation increased the nutritional properties without altering sensory properties of the product. Based on the results, addition of flaxseed powder decreased pH, nitrite and residual moisture contents and increased protein, ash, fiber and total calories (p > 0.05). Nitrite contents decreased during storage. In addition, flaxseed powder decreased the textural parameters. Microstructural results of sausages showed decreases in density and size of the pores by increasing flaxseed powder contents. In general, addition of flaxseed powder up to 3% included no effects on sensory evaluation parameters in sausages (p > 0.05).

Based on the results, sausages formulated with flaxseed powder can be used as novel processed meat products that contain appropriate quantities of bioactive compounds and compensate nutrient lacks of the conventional sausages.

Considering high levels of pasteurized and UHT milks (simple and flavored) production and consumtion in Iran, especially in adolescents and young people, decreases in total fat and sucrose levels as the most important national goals for the prevention of non-communicable diseases such as cardiovascular diseases and diabetes are important. Therefore, the aim of this study was to assess total fat and sucrose contents of pasteurized and UHT milks as well as flavored milk.

In this study, total fat and sucrose contents of 47 highly consumed milk samples from 20 brands, including 20 milk (total fat) and 27 flavored milk samples were collected randomly from various markets in Tehran, Iran, 2016. Total fat and sucrose were assessed using methods of Iranian National Standards. Result values were compared with INS limit values.

The total fat means of simple and flavored milk samples included 3.12% ±0.47 and 2.30% ±0.79, respectively. The total fat levels of 90 and 81.48% of milk and flavored milk samples were similar to levels of INS limits, respectively. Minimum, maximum and mean of sucrose contents in flavored milk samples included 1.45, 14.06 and 6.66% ±1.95, respectively. The sucrose level of 92.6% in flavored milk samples was similar to the level of INS limits.

Total fat and sucrose levels of milk and flavored milk samples were acceptable.

To investigate antibacterial activity of various volumes of five natural Lamiaceae plant essential oils on five Gram-positive bacteria, compared to those of three antibiotics on these bacteria.

In this study, disk diffusion method was used and inhibition zone diameters of 10, 15 and 20 microliters of thyme, savory, rosemary, pennyroyal and spearmint essential oils against Bacillus cereus and Enterococcus faecium, Listeria monocytogenes, Staphylococcus aureus and Enterococcus faecalis were recorded. Chemical compositions of the essential oils were analyzed using gas chromatography.

Inhibitory effects of the essential oils increased significantly with increasing their volumes, enhancing the bacterial growth inhibition zone. Thyme and savory significantly decreased the bacterial growth, compared antibiotics. Rosemary, mint and peppermint included smaller diameters of growth inhibition zones, compared to essential oils, with no significant differences at 20 μl, compared to antibiotics.

Results have shown that thyme and savory include great inhibitory effects on growth rates of food bacteria. In fact, 20 microliters of these herbals increase the shelf life of foods with great inhibitory effects. Comparison of the effects of antibiotics and essential oils has demonstrated that savory includes the greatest inhibitory effect on Enterococcus and thyme on Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus.

One of the major health problems in most of the countries is vitamin A deficiency, which causes serious complications in children. Worldwide, nearly 2.8 million children aged 4–6 years old are affected by clinical and subclinical symptoms of vitamin A deficiency. Based on the studies from Iran, prevalence of vitamin A deficiency has increased in some provinces. This problem needs  improvements through interventions and policies powered by scientific evidence-based policy analyses of the health systems. Therefore, the present review study investigated policies, experiences, effectiveness, strengths, advantages and limitations of other countries for the highlighted parameters.  Findings from this review suggested that vitamin A deficiency programs and policies could be classified into four major categories of supplementation, food fortification, dietary changes and health interventions. Considering effectiveness and strength of the programs (such as fast effectiveness of supplementations, sustainability of dietary changes or enrichments) and weakness (such as dependence on external sources of supplementation or high costs of enrichment and local resistance to dietary changes).
The best approach to decrease vitamin A deficiency is a combination of interventions as well as development and implement of community contexts, stakeholder supports and monitoring of the processes and outcomes of the programs.