فصلنامه علوم تغذیه و صنایع غذایی ایران
سال هفتم شماره 3 (پیاپی 26، پاییز 1391)

High levels of advanced glycation end products (AGEs) and oxidative stress play a key role in development of complications in type 2 diabetes (T2D). It has been reported that glycemic optimizing affects vitamin D in patients with T2D. The purpose of this study was to compare the efficacy of daily consumption of vitamin D and vitamin D-calcium-fortified yogurt drink on serum levels of AGEs and ox-LDL in T2D patients.

Sixty diabetic subjects aged 30-60 years were assigned randomly to one of the three groups: 1- plain yogurt drink; 2-yogurt drink fortified with 500IU cholecalciferol per 250 mL bottle; and 3- yogurt drink fortified with 500IU cholecalciferol and 250 mg calcium per 250 mL bottle. Participants were instructed to consume 2 bottles of the yogurt drink daily for 12 weeks. The anthropometric، dietary and laboratory assessments were done at baseline and at the end of intervention.

Mean serum 25-hydroxyvitamin D increased significantly from 40. 6±30. 1 to 76. 8±32. 6 nmol/L (p<0. 001) in group 2 and from 45. 1±38. 7 to 72. 7±35. 3nmol/L in group 3. Fasting glucose (p =0. 016 and p=0. 040، respectively)، insulin (p<0. 001 and p=0. 009، respectively)، HbA1c (p=0. 001 and p=0. 003، respectively)، HOMA-IR (p<0. 001 and p=0. 002، respectively) and serum level of AGEs (p=0. 029 and p=0. 001، respectively) decreased significantly. There was no significant within and between group changes in ox-LDL serum levels.

Our results showed that daily intake of 1000 IU vitamin D with or without calcium significantly increased serum levels of 25 (OH) D، improved glycemic control and decreased serum levels of AGEs but had no effect on ox-LDL levels in diabetic patients.

purslane seeds provide nutritional value، and have beneficial health effect on the body specially in preventing cardiovascular، cancer and hypertension (high blood pressure) deseases، because it contains omega-3 and omega-6 fatty acids and other nutrients such as antioxidants، tocopherols and dietary fibre.

In this study، the effect of incorporating purslane powder into wheat flour with concentrations of 5، 10، 15 and 20% was investigated on dough rheological properties، chemical properties of flour and bread including oil content، fatty acids profile، tocopherols، fat acidity and peroxide. Fatty acids stability during cooking process was also studied. Moreover، sensory characteristics of bread were determined during 5 days of storage.

Findings showed that incorporating up to 10% purslane powder led to the weakening of dough rheological behavior in the farinograph. 20% substitution level increased flour fat content، linolenic acid، tocopherols and fat acidity contents. However، peroxide values of samples did not show significant (p>0. 05) differences. The amount of fat acidity and peroxide increased during cooking. Linolenic acid was stable to heat، while tocopherols decreased. Bread containing 10% purslane received higher sensory scores compared to other treatments. Bread sensory quality gradually decreased during storage.

Incorporating purslane seeds powder increased omega 3 and omega 6 fatty acids in bread. At certain levels (below 10%) of pursalne addition، sensorial properties of bread were improved. Linoleic fatty acid was stable during baking، however، the amount of tocopherols decreased upon baking.

Some cardiovascular risk factors are more prevalent in Middle Eastern countries than in other parts of the world. Lifestyle-related factors، including diet، might account for this discrepancy. We aimed to identify the association between food intake patterns and cardiovascular risk factors among Iranian adult women. In this cross-sectional study، 486 apparently healthy Iranian women aged 40–60 years were studied. A Willett-format FFQ was used to collect dietary data. Fasting plasma glucose (FPG) concentrations، lipid profiles، and blood pressure were measured. Diabetes was defined as FPG > or = 126 mg/dl; diagnosis of dyslipidemia was based on Adult Treatment Panel III and that of hypertension on Joint National Committee VI recommendations. The presence of at least 1 or 2 of the 3 major risk factors for cardiovascular diseases (hypertension، dyslipidemia، and diabetes) was also evaluated. We identified 3 major (healthy، Western، and Iranian) eating patterns. After controlling for potential confounders، the subjects in the top quintile of the healthy dietary pattern were less likely to have dyslipidemia [odds ratio (OR)، 0. 36; 95% CI، 0. 19-0. 53]، hypertension (OR، 0. 33; 95% CI، 0. 17-0. 60)، at least 1 (OR، 0. 30; 95% CI، 0. 18-0. 58)، and at least 2 risk factors (OR، 0. 39; 95% CI، 0. 20-0. 77) compared with the lowest quintile. In contrast، those with greater adherence to the Western dietary pattern had greater odds for cardiovascular risk factors (OR، 2. 59-3. 11; P < 0. 05). The Iranian dietary pattern was significantly associated with dyslipidemia (OR، 1. 73; 95% CI، 1. 02-2. 99) and at least 1 risk factor (OR، 1. 89; 95% CI، 1. 05-3. 20). The major dietary patterns were not associated with diablets risk. It seems that major dietary patterns are associated with cardiovascular risk factors among Tehranian women.

Date syrup، as a native and nutritious additive، is one of the best choices for milk flavoring. In this study، some of the rheological، physical and sensory properties of date milk made from three different concentrations of two types of Iranian gum tragacanth، as a substitute for imported gums، were determined. Rheological properties of samples of date milk containing three different concentrations (0. 1%، 0. 2%، 0. 3% w/w) of two types of gum tragacanth (Astragalus. gossypinus and Astragalus. rahensis) were measured using a rheometer at 3○C، and at three different time periods (one، two and three days) after production. Particle size distribution was determined by laser diffractometry، and colorimetric assays were done by using reflection spectrometer. Sensory analysis was performed by 25 semi trained panelists، using a 5-point hedonic scale. Findings showed that flow behavior parameters، particle size and color parameters (L*، a*،b*) were significantly affected by concentration of the gum tragacanth and the impact severity was influenced by the type of gum. Based on sensory evaluation، samples containing 0. 3% A. gossypinus and 0. 2% A. rahensis showed higher desirability than others. Using an appropriate type and concentration of gum in date milk formulation can improve the milk texture and mouthfeel by affecting the particle size and flow behavior.

Long term and vigorous exercises may lead to a deficiency of the body immune system components. Consuming caffeine supplementation before the exercise can affect the body immune response. The purpose of this study was to evaluate the effect of short-term caffeine supplementation on the defense system and the innate immune index responses in male athletes after an exhaustive aerobic exercise. 24 male endurance athletes were randomly divided into supplement and placebo groups. Exercise testing was an exhaustive treadmill test (Bruce test). One hour before the main test، the supplement group (SUPP) consumed caffeine (6 Mg/BW) and the placebo group (PLA) received Cellulose during testing. Blood samples were collected from anticubital vein before and immediately after exercise testing. After serum collection; Cortisol and eHsp72 concentrations and leukocyte count were determined using ELISA and H1 method respectively. After conformation of normal distribution of variables by kolmogrov-smirnov test، SPANOVA and Independent t test were performed and p < 0. 05 were considered statistically significant. Independent t test results showed that the mean changes of serum cortisol and HSP72 indexes were increased significantly in SUPP and PLA group (P<0. 05) after exhaustive aerobic exercise; but there was no significant change in the leukocytes count. Also، SPANOVA test showed that caffeine supplementation has significantly changed Hsp72 and serum cortisol levels in male athletes (P<0. 05) while it has no significant effect on serum leukocytes (P>0. 05). findings show that consuming caffeine supplementation prior to short-term exhaustive aerobic exercise possibly has positive effect on the innate immune system and the body''s defensive apparatus.

Acrylamide is a carcinogen element which is formed at temperatures higher than 120C in the foods rich in carbohydrates، such as Sangak bread. At first، a series of confirmed mechanisms effective on the formation of acrylamide was determined: Free asparagine، glucose، fructose، maltose، and sucrose sugars in two kinds of dough made from two kinds of flour with the extraction rate of %82 and %93. Then، the effect of flour extration rate، enzyme asparaginase، temperature and time needed for baking، and interactions of effectual factors was studied on the formation of acrylamide in Sangak bread. The amount of acrylamide was determined by liquid chromatography tandem mass spectrometry (LC/MS/MS). The data analysis was performed using Spss16، Minitab15، and Factorial test. A significant differenc was seen between average sugars other than sucrose in the two kinds of flour. Also، average acrylamid formed by principal factors affecting (flour extration rate، asparaginase enzyme، baking time and temperature) and reciprocal impact of the 2، 3، 4 factors showed a significant difference (p< 0/001). The maximum of acrylamide formation from 72 treatments caused by the reciprocal impacts of the four factors was seen at the temperature of 352oC، baking time of 10 minutes، and flour with 93% extraction rate (without enzyme) of 60/30 (mg/kg) and the minimum of acrylamide formation was observed at the temperature of 241oC، baking time of 5 minutes and the flour with 82% extraction rate (with enzyme) of 13/07 mg/kg Sangak bread. The decrease of free asparagine by asparaginase enzyme indicated that glucose and fructose were the major sources of acrylamide formation in Sangak bread. The rate of acrylamide formation increased with the increase in flour extraction rate. This rate has direct relationship with baking time and temperature. Acrylamide formation can be minimized in the presence of asparaginase enzyme. Training the bakers not to toast the bread will result in the production of healthy Sangak bread

Inadequate intake of Calcium and vitamin D is one of the common health problems، especially among the children in developed as well as developing countries، including Iran. Fortification of foodstuff، specially milk and dairy products، is being used as a major strategy to combat this problem in many countries. This study aimed to evaluate sensory desirability and compliance with vitamin D and Calcium-fortified milk، among 9-11 year-old schoolchildren in the city of Tehran.

This cross sectional study was conducted in two phases including sensory evaluation and compliance with vitamin D and Calcium fortified-milk in schoolchildren. The first phase was performed by a panel of 212 schoolchildren from both sexes using a 5- point hedonic questionnaire with both images and words. And، the second phase was carried out on 200 children using an 8-item questionnaire.

In sensory evaluation 44. 4% of the students described the taste of the fortified milk as bad، while in the compliance study 85% of children were satisfied with the taste of vitamin D and Calcium - fortified milk. Only less than half of the students agreed with the continuation of the fortification program.

Calcium and vitamin D fortification، resulting in unpleasant changes in the taste of milk، can challenge fortified milk distribution program for children. Further study is needed to provide a formulation that would result in a higher compliance among schoolchildren.

Microbial growth، as a major source for meat and meat product spoilage، results in undesirable changes and thus leads to food poisoning، human mortality and also considerable economic losses. The aim of the present study was to inhibit the rainbow trout fillets bacteria during refrigeration by using whey protein coating containing Vitamin C. Rainbow trout fillets were kept in refrigerator for 16 days، considering 5 treatments، including control (C)، coated with whey protein without Vit C (W)، W treatment containing 0. 5% vit C (W-AA1)، W treatment containing 1% Vit C (W-AA2) and W treatment containing 1. 5% Vit C. Microbial analysis including total viable counts، psychrophilic bactoria counts، lactic acid bacteria and Enterobacteriaceaeas as well as total volatile basic-nitrogen (TVB-N) and pH measuring were periodically performed every four days. Findings show that whey protein coating containing Vitamin C significantly reduced the total viable counts as well as psycrotrophic bacteria counts (P<0. 05). The number of lactic acid bacteria and enterobacteriaceas in coated treatment containing Vitamin C was lower compared to those of control treatment (P>0. 05). The use of this coating combined with Vitamin C also led to a reduction of TVB-N and pH values during storage (P< 0. 05). The result showed an antibacterial activity of whey protein edible coating containing Vitamin C which could extend the shelf-life of fillets for 4 days. In general، no significant difference was observed among the different treatment options containing Vitamin C.

The main purpose of this study was to compare the effects of Carbohydrate and Carbohydrate-Protein supplements on heat shock protein 72 (HSP72) during intermittent soccer activities. 24 soccer players of super clubs were selected and divided into 3 groups of carbohydrate (CHO)، carbohydrate-protein (CHO-PRO) and placebo (P). Intermittent activities included 24 trials of modified Ekblom tests or soccer simulation activities. Subjects ingested drinks before، during and 1 hour after intermittent activities. Blood samples were collected before (baseline)، immediately، 1 hour and 24 hours after simulated intermittent activities. HSP72 levels، Insulin and blood Glucose counts، were measured using Elisa Kit. The results showed significant differences in HSP72 levels، Insulin and blood Glucose levels، immediately and 1 hour after intermittent activities of CHO and CHO-PRO groups compared to placebo group (p ≤ 0 /05). But، there was no significant difference between CHO and CHO-PRO group. In addition، significant increases in HSP72، Insulin and blood Glucose were shown immediately and 1 hour after intermittent activities in CHO-PRO، CHO and P compared to baseline. The results indicated that ingestion of carbohydrate with additional protein before، during and 1 hour after soccer simulation intermittent activities did not attenuate HSP72، Insulin and blood Glucose compared to when the carbohydrate was ingested alone. While، in both CHO-PRO and CHO groups significant differences were shown in HSP72، Insulin and blood Glucose levels compared to P group. Thus، glucose availability during exercise affects the circulating HSP72 response in soccer players.

Pasta products are widely used all around the world. A variety of changes have been made to improve their nutritional values. This study aimed to investigate the use of wheat germ in preparing pasta as well as its effects on chemical، quality and microbial properties. Pasta samples were made from flour blended with 10%، 15%، 20% wheat germ and kept for 6 months to be compared with control sample. Findings showed that by increasing the level of wheat germ، the studied factors improved accordingly; protein and fat content increased by 15% and 10%، respectively. Also the effects of cooking time (10، 20، 30 minutes) on cooking quality were studied. Results showed that by increasing the wheat germ، the cooking loss and cooking water acidity were increased. Pasta samples enriched with wheat germ were more desirable، showed more acceptable quality، and had significant differences in some tests compared to control sample. In microbial tests، pastas enriched with wheat germ showed more pollution during storage than the control sample. The color of different samples showed significant difference compared to control sample، so that the enriched samples were darker and the darkness increased by increasing the percent of the wheat germ. In taste panel evaluation، panelists preferred the texture and taste of the enriched pasta to that of control samples. There was no significant difference between enriched samples and control sample in the overall score given by the panelists. It might be recommended to produce pasta enriched with wheat germ by 6 month shelf life.

Periodic assessment is a useful strategy for analyzing the situation of nutrition research، and its results would help direct any future study. This study was conducted to assess Farsi nutrition articles in Iranian scientific journals، during 2006-2011 on the basis of the study design، publication type and subject headings. In a descriptive study، Farsi articles during 2006-2011 were searched and collected using “Iran''s Nutrition Publication abstracts” database، and their study design، publication type and subject headings were determined. The data were analyzed using 2، PASW Statistics 18 to find the significant differences of the study design، publication type and subject headings of the selected articles. The number of Farsi articles was 1518. There was a maximum number of original research articles (98. 7%); while، the number of systematic reviews was only two. «Clinical nutrition» (42. 1%) and «techniques and methods» (3. 4%) were the most and the least frequent topics respectively. The most frequent articles in study design were descriptives then trials. There was no significant difference in publication patterns of the study design، publication type and subject headings of the articles. Although the number of descriptive research articles has decreased during this period، it is still more than that of analytical articles. The consistent pattern of study design، publication type and subjects، beside the high number of descriptive publications show the necessity of revising the nutrition research policies.

Many studies have been performed on the effect of various parameters on the rheological behavior of gums. Gums are used in food products because of their functional characteristics influenced by physicochemical properties and ionic strength of the solution. Ionic strength and pH are the most important factors and their effects on flow behaviour of gums have been investigated in many studies. The objective of this study was to investigate the effect of the simultaneous changes of pH and calcium salt on rheological behavior of xanthan- gellan gum blends.

The salt (CaCl2، 1 and 5mM) was added to gum solutions after adjusting pH values (3، 5 and 7) and rheological measurements were carried out using Brookfield rheometer (LV DV III) at 25 C. Rheological behaviour of gum solutions were adjusted to Herschel–Bulkley model and the effect of the factors on rheological parameters were determined.

Findings showed that pH variations affect the interaction between gum and calcium cations. Adding salt، reduced slightly the apparent viscosity of mixtures with low pH values (pH=3). Gums structures، mixing ratio and salt concentration had important effects on rheological behavior of the mixtures.

Results showed that pH variations and salt concentration affect the rheological behavior of xanthan- gellan gum blends. So the desired function of the gums in the foods is influenced by pH and ionic strength of the food matrix and investigating the effect of other salts and acids is recommended. Keywords: Xanthan gum، Gellan gum، Steady shear rheology، Calcium salt