JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2018 | Volume:12 | Issue:4 |Papers Count:17

Background: and Objectives: This study aimed to investigate the relationship between saturated and unsaturated fatty acids from food groups and risk of metabolic syndrome in Tehrani adults.Materials and Methods: This study is a population-based cross-sectional study on 6412 adults (≥ 19 years) and performed in the framework of Tehran Lipid and Glucose Study. Nutritional information was collected using a food frequency questionnaire. Fasting blood glucose, blood pressure, cholesterol, triglyceride and HDL levels were measured. Metabolic syndrome was defined according to Adult Treatment Panel III criteria.Results: The results showed that men and women in the top quartile SFA intake were significantly associated with metabolic syndrome (P<0.05). The inverse relationship between the intake of MUFA and PUFA (n-6) with metabolic syndrome was observed (P<0.05). Men who consumed PUFA (n-3) in the second quarter and the fourth was inversely associated with metabolic syndrome (P=0.03). While no significant association between quartiles of intake of PUFA (n-3) and metabolic syndrome was seen in women (P=0.34). People in the third quarter were receiving SFA red meat, showed a significant correlation with metabolic syndrome (P<0.05)..A direct association between the third and fourth quartiles of saturated fatty acid intake from hydrogenated fats from the animal group was observed with metabolic syndrome (P=0.02).Conclusion: Based on the present study, there may be an inverse relationship between saturated fatty acids of different groups of food with metabolic syndrome. The inverse association of omega-3 and omega-6 fatty acids of different groups of food with metabolic syndrome were also observed.

Background and Objectives:: Executive Functions are high-level cognitive functions that affect learning, behavior and school achievement. The aim of this study was to investigate the relationship between dietary patterns and behavioral indexes of executive functions in 6-8 years old children.Materials & Methods: This cross-sectional study was conducted in 374 students from 24 schools of Qom, Iran. The mothers were asked to provide the demographic, semi-quantitative food frequency, Physical activity and behavior rating inventory of executive functions (BRIEF) questionnaires. Then Children's height and weight were measured and dietary patterns were identified by factor analysis. Binary logistics regression was used to estimate OR for having weak executive functions.Results: Two major dietary patterns were identified. The "healthy" dietary pattern characterized by high intake of vegetables, beans, red meat, fruits, nuts, low fat dairy, plant oil, fish, potato, doogh (yogurt drink) and olive. The second dietary pattern was high in mayonnaise, sugarydesserts, industrial juice, tomato, soda, snacks, pickles, refined grains, high fat and processed meat, tea, coffee, fried potato and low amounts of plant oil and was named the "unhealthy" dietary pattern. After adjusting for potential confounders, children in second median of healthy dietary pattern had significantly less odds of having weak performance in inhibit, emotional control and behavior regulating index (BRI).Greater adherence to "unhealthy" dietary pattern was significantly associated with a higher risk for having weak performance in emotional control.Conclusion: There was a significant relationship between the healthy dietary pattern and some behavioral indexes of executive functions. Also this study showed that adherence to an unhealthy dietary pattern may be associated with problems in emotional control.

Background and Objectives: Fatty liver disease is a type of fat aggregation in the liver cells which increases the risk of cirrhosis, type 2 diabetes and cardiovascular diseases. The aim of this study was to investigate the effect of resistance training (elastic band) or low-calorie diet on Plasma levels of aspartate aminotransferase (AST) and alanin aminotransferase (ALT) and liver parenchymal tissue in NAFLD patients.Materials & Methods: A total of 33 men with nonalcoholic fatty liver disease (age 35-50 years) were randomly assigned to three groups: elastic band Exercise (n=12), low–calorie Diet (n=11), and the \control (n=8) groups. The training group performed elastic band training 3 days per week for eight weeks. In the diet group, the calorie restriction was 500 Kcal/day less than energy requirement for eight weeks. The plasma levels of liver enzymes (ALT, AST) and liver fat were measured before and after the eight week intervention. The paired samplest test and ANCOVA was used for within group changes and between group differences, respectively. The significant level was determine at p<0.05.Results: AST enzyme significantly decreased in both groups. The plasma levels of ALT significantly decreased only in the diet group. Both interventions improved the liver sonographic diagram. No significant difference was found between the two intervention groups.Conclusion: Both methods of resistance training with elastic band and low-calorie diets are effective in the improvement of liver fat and plasma levels of hepatic enzymes.

Background and Objectives: Type II diabetes is the most common metabolic disease in the world that is considered a multi factorial disorder. Oxidative stress caused by high blood sugar is a key factor in the development and progression of diabetes and its complications. The aim of this study was to investigate the effects of resveratrol -as natural origin antioxidant- on improving and reducing the complications of diabetes.Materials and Methods: In this double blind clinical trial study, 80 diabetic patients were randomly divided into two groups (resveratrol and control) and received treatment (200 mg / day) or placebo for 60 days:. Blood samples were taken at the beginning of the study and after 60 days from patients and the experiments on antioxidant parameters, lipid profile and other biochemical parameters were performed. Data analysis were done by the SPSS21 software.Results: Resveratrol consumption decreased BMI (p=0.000) and HbA1C (p=0.041) and increased HDL (p=0.038), paraoxonase (p=0.001), total antioxidant capacity (p=0.001) and APOA (p=0.000). In the control group reduction in paraoxonase (p=0.000) and glutathione reductase (p=0.036) enzymes were seen.Conclusion: The results of this study showed that resveratrol plays an important role in the control of hyperglycemia and improving the antioxidant defense in patients with diabetes. It seems by identifying key priorities in each diabetic patient, this supplement can be used in combination with anti-diabetic medication to control and prevent further diabetic complications.

Background and Objectives: Obesity is one of major health problems in world. Nowadays, one third of the world suffer from overweight and obesity. Excess body fat accumulation is associated with severe medical and psychological problems. Obesity is a chronic disease that if not treated, causes physical and mental illnesses which ultimately decreases the ability and capacity to work and makes them more vulnerable against most of disease. The research has been conducted aiming at studying the effects of cognitive behavioral therapy on body mass index and self concept of the overweight people referring to the Health Centers of Ilam province.Materials & Methods: A semi-experimental of pre-test, post-test and following up with the control group. Among the eligible male and female volunteers (beingoverweight based on body mass index, not having any severe physical and mental illness, not being pregnant and not being involved in other weight loss programs), 60 people were selected by using simple random sampling and they were divided into two groups of experiment (30 people) and control (30 people). The tools of collecting data in this research are: body mass index and Beck Self concept Inventory (BSCI). By using the treatment protocol of Cooper Zefra, the experiment group was treated for 11 months (24 sessions during 44 weeks) including two phases of weight loss and weight maintenance (the phase of weight loss during 30 weeks and the phase of weight maintenance during 14 weeks) in 45-50 minutes sessions, and the control group did not receive any treatment after the sessions, the post test was conducted and data analysis was performed based on multi-variables covariate analysis.Results: The research results showed that the cognitive behavioral treatment has significantly influenced body mass index and body image perception and self concept of the experimental group.Conclusion: Cognitive behavioral therapy has an effect, on body mass index and self concept which can be used to control and lose weight.

Background and Objectives: In this study date concentrate was used as a sugar substitute in the blend fruit juice (grape-apple). The Effect of five factors including; sugar syrup (%Wt), date concentrate (%Wt), apple concentrate (%Wt), peach puree (%Wt) and storage time (day) on the physicochemical/color properties of juice samples were investigated.Materials and Methods: An experimental design based on a D-Optimal Combine Design (DOCD) was used to study the different factors effecting (in 5 levels) the physicochemical properties of provided mixed fruit juices. Different quality indices, including acidity, vitamin C content, antioxidant capacity, none enzymatic browning index (NEBI), hydroxyl methyl furfural (HMF) and formalin index were measured and modeled.Results: Results showed that the sugar in grape-apple blend juice can be easily replaced by date concentrate, the blend of fruit juice containing date concentrate had higher HMF, vitamin C, antioxidant activity and NEBI indices than fruit juice blend containing sugar, which has significant health implications.Conclusion: The date concentrate was used as a sugar substitute in fruit juice blend (grape-apple) and this substitution of sugar with date concentrate produced juices with higher HMF, vitamin C, antioxidant activity and NEBI indices.

Background and Objectives: The need to feed the growing population, shortage of water resources for the production of wheat and lack of quality wheat flour to produce bread, it is necessary to use other sources of cereal. The aim of this study was to investigate the effect of replacement of wheat flour by triticale flour and adding tragacanth gum on quality and shelf life of bread.Materials & Methods: Triticale flour in 3 levels (0, 25 and 50 %) replacement by wheat flour and tragacanth gum in levels (0, 0.3, 0.6 and 0.9 %) added to dough, and the quality properties such as moisture content, volume, porosity, textural properties and sensory characteristics and shelf life were evaluated.Results: The result showed that replacement of triticale flour and added tragacanth gum increased moisture content of bread, while adding triticale flour reduced softness and specific volume of bread, however by increased tragacanth gum to 0.6 % concentration texture and specific volume was improved. Adding 25% triticale flour and 0.6% tragacanth gum delayed the staling of bread. The similar sample to the control regarding the sensory properties was the sample with 25% triticale flour 0.6% tragacanth gum.Conclusion: Replacing 25% of wheat flour with triticale flour, (Sanabad varieties) is recommended as the first edible cultivars in bread production in Iran with gum tragacanth at 0.6 % for strengthening and improvements of the gluten network in bread.

Background and Objectives: Liquid curd is one of the milk byproducts and a rich source of protein among the food products. So it is a suitable environment for the growth and reproduction of different microorganisms. According to the harmful effects of chemical preservatives, the need for studies on antimicrobial effects of natural preservatives on the growth of microorganisms in food and laboratory models are growing.Materials & Methods: This study includes extraction and determination of chemical composition of shallot (Allium Hirtifolium) and evaluation of their antibacterial effects against Staphylococcus aureus and Clostridium botulinum. First liquid curds containing 0.5%, 0.75%, 1% and 2% shallots extract were prepared. Then each sample was contaminated individually with Staphylococcus aureus (107 cfu/ml) and Clostridium botulinum (107 cfu/ml) and stored at 4ºC refrigerator for 21 days. Sampling of curd took place on day zero, seven, fourteen and twenty-one.Results: The results of this study showed that the pH of liquid curd was considerably reduced during the storage time.Also the population of Staphylococcus aureus decreased more quickly than Clostridium botulinum. After 21 days of storage, there was no sign of survival of Staphylococcus aureus.Conclusion: The sample containing 1% shallot (Allium Hirtifolium) extract was preferred in both terms of reducing microbial growth and suitable sensory properties.

Background and Objectives:. Nowadays, the demand for functional food products has increased. Pomegranate (Punica granatum) peel is a by-product in fruit industry and a rich source of antioxidants, polyphenols and tannin. The health benefits of this by-product include reduction of cardiovascular disease, blood cholesterol levels, risk of colon cancer, stress and relieve stomach problems. This study evaluated the effect of cardamom and dried red pomegranate peel powder on organoleptic and rheological characteristics of cupcake.Materials & Methods: Various percentages of red pomegranate peel powder (1.5, 3, 4.5 and 6%), and 0.03 and 0.06% of cardamom was added to the cake batter. Then, physicochemical and rheological characteristics of cupcakes were evaluated, including moisture, acidity, pH, color, porosity, volume index, hardness texture, and crust color as well as sensory properties.Results: The results show that pomegranate peel powder and cardamom does not cause any significant changes in the pH, but, during the storage, it was increased in the control samples. In all the samples, acidity was in the standard range till the 15th day, then, increased acidity was observed. Volume index of the samples were enhanced compared to the control samples. But, volume reduction was observed during the storage. Also, moisture and porosity in the samples were increased. Then, they were reduced in the storage period. On the other hand, addition of powdered pomegranate peel increased hardness and ash, as well as reducing the cohesiveness. The sample a* and b* increased, and L* decreased. Overall, there was no significant changes in terms of sensory properties, however, all sensory factors were improved.Conclusion: Adding red pomegranate peel powder to cupcake batter led to effective changes in rheological and organoleptic properties. The best treatment included 4.5% of red pomegranate peel powder and 0.06% of cardamom.

Background and Objective: Coating potato slices with hydrocolloids can lead to decreasing oil uptake of the products during the frying. In this study, the effects of bitter almond gum (BAG) and gelatin on the physicochemical properties of deep fried potato slices were assessed.Materials and Methods: potato slices were coated through immersion in the solutions of BAG and gelatin, alone or in combination of both with respective ratios of 1: 1, 1: 2 and 2: 1. These treatments and the control (without coating) were both deep fried in frying oil. Afterwards, moisture content, oil uptake, peroxide value, crispiness, color indices and sensory characteristics of the samples were determined after 24 hour storage in cool conditions.Results: The results showed that BAG and gelatin can reduce moisture loss, oil absorption and peroxide value, and increased crispiness of deep fried potato slices. The oil uptake in all coated samples was less than the control. The minimum oil uptake was in the slices treated with 3% gelatin, and the lowest peroxide value was observed in 1% gelatin and 1.5% of BAG and in combination. The potato slices coated with 0.5 % of BAG and 2.25% gelatin were more favored by panelists, probably due to lower oil uptake and yellow intensity, and relatively higher crispiness (p<0.05).Conclusion: Coating potato slices with BAG and gelatin not only can reduce the oil absorption and peroxide value, but it can also produce food with better organoleptic properties as opposed to uncoated potato slices.

Background and Objectives: Inulinase from Aspergillus niger hydrolysis inulin is used for high fructose syrup preparation. In this study inulinase was immobilized covalently on magnetic wheat gluten hydrolysates. This immobilization method for the increase in mass transfer is due to particle size reduction and increases in higher yields, and recovery of immobilized enzyme by the magnetic field from reaction medium and the reusability of the enzyme is important.Materials and Methods: Firstly, nanopeptides from wheat gluten hydrolysates were prepared by desolvation method and Fe3O4 magnetic nanoparticles were prepared by co-precipitation method. Afterwards, the surface of magnetic nanopeptides were coated with prepared nanopeptides and inulinase was immobilized on prepared magnetic nanopeptides by covalent bonding. The structural and functional characteristics of prepared nanoparticles and immobilized enzyme were determined by using spectrophotometry in UV / VIS region and field emission scanning electron microscope methods.Results: The morphology of magnetic nanoparticles were shown spherical also gluten peptides were spherical with short fibers. Kinetic parameters of immobilized enzyme, compared with the free enzyme, were improved and the enzyme loading on magnetic nanopeptides was calculated (7.5 mg Enzyme /g Support) 74%. Immobilize enzyme preserved 69.9% of their initial activity after 12 cycles of hydrolysis. Half-Life of immobilized enzyme at 60°C compared to the free enzyme was increased about 1.5 times.Conclusion: The use of magnetic nanopeptides of wheat gluten hydrolysates for immobilization of the inulinase is an efficient method along with the increase in stability and improvement in enzyme performance for high fructose syrup production.

Background and Objectives: Aloe vera plant mainly grows in dry areas due to having abundant medicinal and nutritional properties, can be used as a natural food additive. This research aims to determine the impact of aloe vera gel powder in tissue (texture) and shelf life of sponge cake, so that more beneficial products with better tissue quality can be produced.Materials & Methods: Aloe vera gel powder was added to the flour in three levels of 2, 4 and 6% compared to the regular cake flour, then water absorption properties and rheological characteristics of dough was measured. In the next step, the cakes are prepared with the desired size, then histological characteristics can be measured. The sensory characteristics and microbial properties of produced samples are then compared to the control.Results: The results indicated that Aloe vera gel powder controls the activity of the microorganisms, mold, and yeast in sponge cakes during maintenance, therefore it has anti-bacteria properties. Results The Aloe Vera powder has been shown to control the activity of microorganisms, mold and yeast in a sponge cake during storage, thus having antimicrobial properties. The results of the texture properties of the cakes indicate that the firmness of the samples containing 2% of the Aloe Vera powder was reduced during storage, adding the powder increased the brightness and redness of the colored cakes at 2 and 4 percent. In evaluating sensory evaluations, there was a significant difference between the form, the form and the overall acceptance, which obtained the highest score in the overall assessment of 2%.Conclusion: In General, the positive effect of Aloe Vera gel powder on improving the properties of dough and cake samples, it is recommended to be combined with food such as sponge cake to improve the quality and increase the nutritional value of the product.

Background and Objectives: Given the conflicting findings and lack of systematically reviewed publication of previous studies, this study aimed to systematically review available data on the association between adherences to Mediterranean diet (MD) and bone mineral density (BMD) as well as risk of fractures through a meta-analysis.Materials & Methods: Previous studies in the field of adherence to MD in relation to BMD and risk of fracture were selected through searching PubMed, Scopus, ISI Web of Science and Google Scholar databases prior to June, 2016 by using Mesh and non-Mesh relevant keywords. Observational studies that conducted on humans, examined the relationship between adherence to MD and BMD and risk of fractures, reported odds ratios (ORs) or hazards ratios (HRs) along with 95% confidence intervals for fracture or BMD or reported BMD҆s mean ± standard deviations (SDs) across categories of MD score were included.Results: Considering inclusion criteria and aim of the study, 13 papers were included for the systematic review and 7 papers included for meta-analysis. In the meta-analysis of 6 effect sizes, obtained from 4 studies, we found that adherence to MD was associated with a 34% reduced risk of hip fracture [overall RR: 0.66; 95% CIs: 0.51 to 0.85]; however, a significant between-study heterogeneity was found (I2=74.2%, Pheterogeneity=0.002). Study design was the main source of between-study heterogeneity; the inverse association remained significant for both cohort [RR=0.79; 0.72-0.87] and case-control studies [RR=0.26; 0.51-0.85]. Adherence to MD was positively associated with lumber spine’s [mean difference of BMD comparing highest and lowest categories of MD score: 0.12; 95% CI: 0.06-0.19 g/cm2], femoral neck [0.10; 0.06-0.15 g/cm2] and total hip [0.11; 0.09-0.14 g/cm2] BMD.Conclusion: Adherence to MD was associated with a reduced risk of fracture as well as with a higher mean BMD.