فصلنامه علوم تغذیه و صنایع غذایی ایران
سال هفدهم شماره 3 (پیاپی 68، پاییز 1401)

Aging is a major risk factor for several diseases, including liver-related metabolic disorders. The aim of this study was to assess effects of aerobic interval training with Citrus aurantium consumption on gene expression of AMPK and PI3K in liver tissues of elderly rats.

In this experimental study, 30 elderly female rats (16–18 months old) were divided to five equal groups of (1) control, (2) sham (normal saline), (3) Citrus aurantium, (4) aerobic interval training and (5) aerobic interval training and Citrus aurantium. Aerobic interval training was carried out for eight weeks with the intensity of 85–110% VO2max and speed of 25–15 m per min. Citrus aurantium extract (300 mg/kg/day) was injected to the animals intraperitoneally. Expression of AMPK and PI3K genes in liver tissues were assessed using real-time PCR. For data analysis, one-way analysis of variance followed by Bonferroni post-hoc test was used at p < 0.05.

Results showed significant differences between the groups in expression of AMPK in liver tissues (F = 14.614, p = 0.0001); significant increases in Citrus aurantium group (p = 0.014), aerobic interval training group (p = 0.0001) and aerobic interval training and Citrus aurantium group (p = 0.0001) were seen, compared to the control group. Similarly, expressions of PI3K in liver tissues of different groups were significantly different with (F = 18.151, p = .0001). Specifically, significant increases were seen in the aerobic interval training and Citrus aurantium group, compared to the control group (p = 0.001), Citrus aurantium group (p =0.001) and aerobic interval training group (p = 0.013).

It seems that aerobic interval training with Citrus aurantium consumption could help improve gene expression of the metabolic markers in liver tissues during the elderly.

Volleyball is one of the most famous and popular sports worldwide, which needs high physical fitness and skills. Nutrition is an important factor in achieving this goal. Therefore, the aim of the current study was to assess effects of lour cheese consumption on indicators of physical fitness and skills of volleyball girls.

This study was semi-experimental study. In total, 36 teenage girl volleyball players with age ranges of 13–16 years were randomly divided into two groups of specialized exercises (18 people) and specialized exercises with the consumption of lour cheese (18 people). Specialized exercises were carried out for 90 min a day, three days a week, for six weeks. Lour cheese was consumed only on training days in two servings, one serving with food (25 g) and one serving immediately after training (25 g). Physical fitness and skill indicators were assessed before and at the end of the study. Analysis of covariance test was used to compare data changes between the two groups.

Results showed that consuming lour cheese for six weeks with specialized volleyball training included positive effects on the variables of peak power, agility, upper limb strength, lower limb strength, aerobic capacity, spike and functional tests, compared to that the specialized training alone did. However, no significant differences were observed in the variables of speed and service between the two groups.

Lour cheese can be used as a cheap supplement to further improve physical fitness and skill indicators in teenage girl volleyball players.

The present study was carried out to present a structural information-motivational-behavioral model based on the moderating roles of emotional intelligence in women with body mass index above 25.

Method of this study included correlation. Statistical population of the study included women referring to diet centers, health centers and sports clubs, Isfahan, 2020-2021; from which, 444 participants were selected using multi-stage sampling method. Researcher-made information-motivational-behavioral questionnaire and Petrides (2009) emotional intelligence questionnaire were used to collect data. Pearson correlation coefficient and structural equation modeling and Amos Software (24V-) were used to analyze data.

Mean and standard deviation of the participants’ age included 36.99 ±7.05 and mean and standard deviation of the participants’ body mass index included 31.40 ±4.99. Results showed roles of the emotional intelligence modulator in the model (X2 / df = 3.68, GFI = 0.980, CFI = 0.978, RMSEA = 0.078, SRMR = 0.063, NFI = 0.970, TLI = 0.938, AGFI = 0.928). In participants with low emotional intelligence, increases in skills linked to health behaviors were only affected by the motivation. In people with moderate and high emotional intelligence, increases in skills linked to health behaviors were only affected by the information on health behaviors and other pathways were not significant.

Therapists van carry out planning of diets and nutrition based on the levels of emotional intelligence of the individuals.

Based on the bio-psycho-social approaches, various studies have recently been carried out on dietary patterns and other health-linked behaviors in patients with psychiatric disorders. The purpose of this study was to investigate dominant dietary patterns in patients with bipolar spectrum disorders due to the great importance of dietary patterns in general health of people.

In this cross-sectional and case-control study, 90 patients, who referred to Nekoei-Hedayati Hospital and diagnosed with bipolar spectrum disorders by psychiatrists, were participated as well as 90 healthy individuals as controls using convenience sampling. The two groups were studied using demographic and food frequency questionnaires. Data were analyzed using factor analysis and independent t-test.

Factor analysis identified three dominant dietary patterns of 1) western dietary patterns, 2) healthy dietary patterns and 3) traditional dietary patterns. Results showed that people with bipolar disorders followed western and traditional dietary patterns, compared to the healthy group (p = 0/000).

Based on the findings, traditional and western dietary were dominant dietary patterns in patients with bipolar disorders. These eating habits might play important roles in health problems of these patients. Further longitudinal studies on the nutrition-health interactions within bipolar patients are suggested.

Bioactive peptides include several biological (anti-hypertensive, antioxidant and anti-cancer) characteristics affected by their amino acid composition and molecular weight. The aim of this study was to assess amino acid profile of the pumpkin seed protein hydrolysate and investigation of the effects of molecular weight on radical scavenging of ABTS, nitric oxide and ACE enzyme inhibition of the hydrolysate fragments.

Pumpkin seed protein hydrolysate was prepared under optimal conditions based on previous studies. Then, the hydrolysate amino acid profile was assessed and effects of the peptide molecular weight distribution on bioactive characteristics of the fractions were studied after separation and purification steps using size exclusion chromatography (SEC) and high-pressure reverse-phase liquid chromatography (RP-HPLC).

Size exclusion chromatography results showed that the major molecular weight of peptides was in the range of 6.5–13 kDa. The fraction numbers of 47–63, 46–52 and 47–59 showed the highest inhibitory capacity of ACE enzyme, radical scavenging of nitric oxide and ABTS, respectively. Further purification of the fractions using RP-HPC demonstrated that further hydrophobic peptides were further capable of inhibiting ACE and ABTS radicals.

Peptide components of the pumpkin seed protein hydrolysate with antioxidant and ACE inhibitory characteristics can be used as a natural preservative in food formulations, functional products and blood pressure control drugs.

Fermented foods include a long history in human nutrition. Kashk-e-Zard is a fermented product based on cereals and yogurt. The aim of this study was to assess effects of replacing unprocessed and hydrothermal wheat bran on the improvement of nutritional and sensory characteristics of Kashk-e-Zard.

In this study, effects of wheat bran types (unprocessed and hydrothermal) and replacement levels (0, 10, 20, 30 and 40%) on pH, acidity, protein, digestible protein, phytic acid, zinc, zinc bioavailability, total phenol, antioxidant properties (DPPH) and overall acceptance of Kashk-e-Zard samples were assessed.

All the highlighted parameters were affected by the types and levels of bran replacement (p < 0.05). Addition of wheat bran increased the total fiber and improved the absorption capacity of zinc at all replacement levels, compared to the control sample (p < 0.05). Increasing unprocessed bran replacement increased hydrothermal decreased the protein contents (p < 0.05). Furthermore, addition of hydrothermal bran improved protein digestibility (p <0.05).

Based on the indicators of protein content, protein digestibility, zinc bioavailability, fiber content and overall acceptance of the samples, substitution of hydrothermal wheat bran at the level of 10% is recommended to improve the nutritional Characteristics of Kashk-e-Zard.

In recent years, studies have been carried on the use of oleogels based on candelilla, bee and rice bran waxes as alternatives to shortenings for the cake production. The objective of the present study was to use extracted wax from propolis for structuring soybean oil and the oleogel use as a shortening substitute in cakes.

Soy oleogels were prepared based on propolis with concentrations of 2 and 4%. The optimal concentration was assessed based on assessments (oil binding capacity, color and peroxide value). The optimized oleogels at 20, 40 and 50% levels replaced shortening in cake formulations. The texture profile, peroxide value, sensory parameters and color parameters in cake samples were investigated.

Results of the analysis of oleogel samples showed that the oleogels with 4% of propolis wax included a higher oil binding capacity than that the oleogels with 2% of wax did and their peroxide value increased lesser over time. Therefore, oleogels with 4% of wax were selected as the optimal samples and used in the cake formulation. Results showed that the use of oleogels in cake formulation included significant effects on the oxidative stability, color, texture and symmetry index of the cake samples. The highest acceptance rates belonged to the samples containing 40 and 20% of oleogels, respectively.

Use of propolis wax-based oleogels did not include significant negative effects on the qualitative and sensory characteristics of the cakes. Therefore, use of propolis wax-based oleogels in cake formulations is recommended due to the availability of propolis and ease of wax extraction.

Dunaliella salina is a unicellular, mobile green alga, which lacks a rigid cell wall. One of the unique characteristics of Dunaliella salina is the ability to produce and accumulate high contents of beta-carotene. The aim of the present study was to assess and enhance carotenoid, protein and antioxidant compound production in Dunaliella salina cells.

In this study, Dunaliella salina microalga was cultured in modified Johnson culture media under three levels of saline stress (0.5, 1.5 and 2.5 mol) and three levels of light intensity (0,250 and 500 µmol/m2 s) and then effects of the these parameters were investigated.

Results showed that increasing the level of saline stress up to 1.5 mol enhanced the cell growth; however, further increases led to decreases in the cell growth rate. The maximum growth rate of Dunaliella salina was achieved at 1.5 mol salinity and 500 µmol/m2 s light intensity, which was equal to 36.1 cell/ml and the highest content of carotenoids was 24.9 mg/ml. Furthermore, the highest contents of chlorophyll, antioxidants and proteins were 11.5 mg/g, 25.3% and 62.9%, respectively.

Light intensity included more effects on the growth rate and active ingredient content of Dunaliella salina than that it included on salinity. Cultivation under high light intensity (500 µmol/m2 s) increased beta-carotene, chlorophyll, protein and antioxidant contents as well as the high cell growth rate. Salinity of 1.5 mol was suggested as the optimum culture media salinity.

High-fat contents of whipped creams and their nutritional disadvantages have fascinated several studies. The aim of this study was aimed to decrease the fat content of whipped creams using two gums of chia and mero seeds.

After extracting gums from the seeds, treatments were carried out on eight groups of T1 (20% fat cream), T2% (20% fat cream and 0.3% chia gum), T3 (20% fat cream and 0.3% mero gum), T4 (cream 20% fat, 0.15% chia gum and 0.15% mero gum), T5 (cream 30% fat), T6 (30% fat cream and 0.3% chia gum), T7 ( 30% fat cream and 0.3% mero gum) and T8 (30% fat cream, 0.15% chia gum and 0.15% mero gum). Then, physicochemical (acidity, pH, viscosity, humidity and increases in volume and quantity of water) and sensory (overall acceptance) characteristics of the treatments were assessed on Days 1, 5 and 10.

Use of gums did not affect acidity and pH of the treatments; however, decreases in moisture content and synergy and increases in viscosity and overrun in samples containing chia seed gum alone and chia seed gum with mero were reported. Use of gums in whipped creams included significant effects on color and sensory characteristics. Moreover, T4 treatment included high sensory scores, which was addressed as the best treatment based on the physicochemical indices.

The present study showed that chia and mero seed gums could be used effectively for the production of reduced-fat whipped creams. Treatment T4 (confectionery 20% fat cream, 1.5% maru seed gum and 0.15% chia seed gum) was the best treatment overall.

Antibiotics are chemical compounds, which are extensively used in the treatment of diseases in animals worldwide. Ignorance or negligence of the withdrawal time and use of antibiotics more than that prescribed have resulted in the presence of antibiotic residues in food products such as eggs that can include adverse effects on the consumer health. The aim of this study was to develop an appropriate method to assess antibiotics in eggs.

In the present study, an efficient method called homogeneous liquid-liquid extraction in combination with deep eutectic solvent-based dispersive liquid–liquid microextraction was developed for the extraction of penicillin G, oxytetracycline, chloramphenicol and doxycycline from egg samples and then analyses were carried out using high performance liquid chromatography. To achieve high extraction recoveries, effects of various parameters including concentration and volume of the zinc acetate solution, salt quantity, type and volume of the extraction/dispersive solvent and vortexing time were investigated and optimized in HLLE step as well as type and volume of the extraction solvent, ionic strength and rate and time of the centrifuging procedure in DLLME step.

Under the optimum extraction conditions, extraction recoveries were in the ranges of 59–75%. Detection limits of the method for analytes were in the range of 3.7–4.4 ng g–1.  Consumption of small volumes of the organic solvents has been addressed as another advantage of this method. Moreover, 35 egg samples were analyzed with the highlighted method and results indicated that 28.58% of the investigated egg samples were contaminated by at least one of the listed antibiotics.

The developed method is well capable of measuring the mentioned antibiotics in eggs, so this method can be used with the aim of increasing food safety in various industries, including poultry

Curcumin is an active ingredient in the powdered root of turmeric plants (Curcuma longa) from the ginger family and its yellow color and miraculous preventive and therapeutic characteristics have been used for many years. Identification of the structure of curcumin has always been interested by the scientists due to its low solubility, bioavailability and viability for its further uptake by the target cells. In 2011, the corresponding author of this study and his colleagues used camel milk beta-casein micelles to increase the solubility of curcumin in aqueous solvents by 2,500 times. Nowadays, the article has been cited more than 300 times internationally. These citations are linked to various carriers such as milk proteins and fats, bovine serum albumin, polyphenols, polyesters and polysaccharides, hydrogels, nanogels, nanoparticle self-assembled peptides and various protein transporters to enhance solubility and bioavailability of curcumin. In this study, these citations were reviewed and classified and their achievements were addressed.