JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2018 | Volume:13 | Issue:1 |Papers Count:18

Background and Objective: Excess fat accumulation in the liver can be seen in non-alcoholic fatty liver disease (NAFLD). This condition is closely associated with insulin resistance and abdominal obesity. Genistein, one of the major isoflavones, can improve glucose and fat metabolism. The aim of this study was to assess the effect of genistein supplementation on insulin sensitivity, insulin resistance and beta cell function index in NAFLD patients.Materials and methods: a randomized double-blind clinical trial was done by recruiting ninety-two NAFLD patients for 8 weeks. Participants were assigned to either genistein group, which received daily 250 mg of genistein, or placebo group. All participants received nutritional and physical activity consultation. Anthropometric factors, liver enzymes, fasting blood sugar and insulin were measured. Finally, insulin resistance, insulin sensitivity, and beta cell function were calculated.Results: Genistein reduced fasting insulin, insulin resistance and insulin sensitivity in comparison with the placebo group. In addition, waist-hip ratio was reduced in the genistein group while no significant changes were observed in BMI, fasting glucose, beta cell function and liver enzymes in genistein groups.Discussion: this study showed that 8 weeks supplementation with daily 250 mg of Genisetein in NAFLD patients, improved insulin resistance, insulin sensitivity, and waist-hip ratio and it can be considered as an effective supplement for these patients in terms of weight management.

Background and Objectives: Healthy eating index (HEI), diet quality index (DQI), Mediterranean dietary score (MDS), and diet diversity score (DDS) are among the most important diet quality indices which are used for evaluation of health and quality of diet. The objective of this study was to investigate the relationship between diet quality indices and eating habits in adults living in Shiraz.Materials & Methods: This cross-sectional study was conducted on 438 individuals aged 20-50 years from households living in Shiraz. Information were collected for dietary intakes using a validated 168-item semiquantitative food frequency questionnaire, and for eating habits, including questions on the frequency of breakfast, dinner, snacks, fried, and fast foods, through face to face interviews. Diet quality indices including HEI, DQI, MDS, and DDS were calculated using validated methods. The relationship between eating habits and diet quality indices was evaluated with linear regression.Results: After adjustments for age, sex, and body mass index, breakfast consumption was positively associated with all dietary indices but dinner consumption was inversely associated with HEI and MDS (p=0.01). Snacking frequency was positively associated with HEI, DQI, and DDS (p=0.001). Fast food consumption had inverse association with HEI, DQI, and MDS (p<0.001-0.03). Likewise, consumption of fried foods was inversely associated with DQI (p=0.01). Consumption of restaurant foods had no association with diet quality indices. Salt intake had inverse association with HEI and DQI (p<0.001-0.01).Conclusion: A significant association was observed between diet quality indices and healthy eating habits.Compared to DDS, the indices of HEI, DQI, and MDS had more relationships with eating habits.

Background and Objectives: Muscle damage resulting from exercise is a phenomenon that occurs in all static and dynamic exercises especially in wrestling. Muscle damage leading to problems in muscle structure and releasing intracellular enzymes (Creatine kinase and lactate dehydrogenase) into the bloodstream after activity. So, wrestlers need perfect nutrition. The aim of this study was to investigate the effect of short-term supplementation of two different doses of colostrum powder on cellular damage factors in male wrestlers.Materials & Methods: 26 wrestlers of Tabriz university participated with characteristics (with mean and standard deviation age 21.48±1.9 years, height 174.64±6 cm, weight 71.96±10.2 kg, fat content 9.78±3.6 % and BMI 24.35±2.7 kg/m2) in the form of a semi-experimental double-blind and were divided to three groups, of which nine person were in placebo (control group), nine and eight person consuming colostrum supplementation with 30 and 50 grams per day (experimental groups 1 and 2) respectively. Then, two tests were carried out (Wingate feet (30 seconds) and the simulated wrestling test, two step by three-minute interval of 30 seconds) and also there was 30 minutes rest time between the two tests. After two weeks of supplementation, tests were repeated in accordance with the previous format.Serum Creatine kinase and lactate dehydrogenase were taken in four stages before and after simulated wrestling test and analyzed according to the Eliza method.Results: Results showed that levels of Creatine kinase and lactate dehydrogenase in two experimental groups decreased subsequently using short term Colostrum powder with two amount of 30 and 50 grams in a day, with wrestling training after Wingate and simulated wrestling tests in comparison to the control group.Conclusion: With regards to the positive effects of Colostrum on cell damage factors and Colostrum being known as a nutrient and authorized Foodstuff, it is therefore recommended, especially in wrestling and the use of this supplementation during training and competition cautiously for decreasing cell damages in wrestlers.

Background and Objectives: Obesity and overweight are considered as an undesirable prognosis for chronic physical illness. This study aimed to investigate the relationship between body mass index, perceived stress and health-related quality of life among male and female adolescents of Zanjan 2017.Materials & Methods: During this descriptive- correlational study between the population of male and female students in Zanjan, using a stratified random sampling method, 150 students (78 girls and 72 boys) were selected. The data were collected by tools of Cohen Perceived Stress, Quality of life and calculation of body mass index (BMI).Data were analyzed by SPSS statistical software, using Pearson correlation and independent t test.Results: Mean and standard deviation of age were 16.69 ± 0.78, among female students, there was a significant positive correlation between body mass index of perceived stress (p<0.05, r=0.27). BMI also had a significant positive correlation with quality of life (satisfaction, negative emotions, relationship with science, progress, adventure, social cohesion and quality of life in general). There was no significant correlation between Body mass index of male students with perceived stress. Negative emotions had significant positive correlation (p<0.05, r=0.19) and the relationship with the teacher and social cohesion had significant negative correlation with body mass index (p<0.05). Perceived stress in boys and girls showed a significant different and Mean of Perceived stress in girls was more than boys. (p<0.01).The adventurousness among the components of quality of life had a significant difference between the groups in favor of girls (p<0.05). There was no significant difference in BMI. Most of the quality of life components had a significant negative relationship with perceived stress in boys and girls.Conclusion: Stress management training programs and promotion of health-related quality of life can be effective in preventing obesity and overweight in girls and boys.

Background and Objectives: Microbial contamination of food is one of the most reasons for the loss of food products around the world. Use of active packaging to reduce the microbial contamination of food, in order to eliminate the direct addition of chemical preservatives, is a promising method for preservation of food products.Materials & Methods: Active films based on chitosan-carboxymethyl cellulose-oleic acid incorporated with different concentrations of cinnamon essential oil (CEO) were produced by casting method. The effect of different concentrations of CEO were examined on the structural, physical, thermal, antioxidant and antifungal properties of the films by methods of XRD, FTIR, contact angle, water vapor permeability, opacity, tensile test, DSC, DPPH and disc diffusion tests.Results: XRD results revealed a change in the crystalline index of polymer by adding CEO to the films. New bonding formation between the polymer and CEO were shown by FTIR. Addition of CEO increased the contact angle, opacity, elongation to break, and antioxidant properties and decreased ultimate tensile strength, and water vapor permeability of the films. Disc diffusion test results showed antifungal properties of the films containing CEO against Aspergillus niger.Conclusion: According to the obtained results, due to the high antifungal and antioxidant properties, the produced films are favorable option to use in food packaging applications.

Background and Objectives: Bread is one of the most popular foods consumed worldwide. Compared to breads made with refined flour, whole flour breads contain higher concentration of nutrients. Despite nutritional benefits of whole flour, concentration of phytic acid (an anti-nutritional factor) is higher than white flour. Moreover, whole flour produced more acrylamide, which is known to be a toxic and potentially carcinogenic. One option to improve the quality of breads is the use of sourdough biotechnology. Sourdough is a complex biological system, dependent on the microflora. This study aimed at analyzing four strains of lactic acid bacteria (LAB) in sourdough fermentation to reduce phytic acid and acrylamide in whole wheat bread and investigating the correlation of phytic acid concentration with acrylamide production content.Materials & Methods: The four strains of LAB investigated including Lactobacillus plantarum, L. delbrueckii subsp.bulgaricus, L. sakei, and L. rhamnosus were used to produce sourdough, separately. The sourdoughs in combination withSaccharomyces cerevisiae were used in bread production and examined for their ability to degrade phytic acid and acrylamide.Results: Dough fermentation decreased about 24% of phytic acid in whole-wheat dough samples and corresponding breads. High total titratable acidity and lactic acid production favored the degradation of phytic acid in breads (r=-0.738, r=-0.578, respectively). Lacto-fermentation also led to 80% reduction in acrylamide, compared to yeast fermentation alone. Higher concentration of phytic acid correlated with higher content of acrylamide (r=0.678).Conclusion: Sourdough fermentation recipe for preparation of Iranian breads is a forgotten traditional method that if applied, can replace yeast fermentation or various chemical-leavening processes by useful and suitable microbial strains. This method can improve the quality and nutritional value of whole wheat breads.

Background and Objectives: Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Iranian white cheese is a popular food among Iranians but its high daily intake due to its high salt content (stored in brine), may threat the health of consumers, including children, elderly, people who suffer from the blood pressure fluctuations, etc.Materials & Methods: In this study, Iranian white cheese was coated by immersion method with a combination of Aloe veragel (50% w/w) and Persian gum (3% w/v) at different levels of 0, 25, 50, 75% and 100% v/v instead of storage at brine. Two uncoated specimens were considered as the control (in or out of brine), then the physicochemical and sensory properties were investigated for the period of about 75 days (4°C).Results: The results showed that during storage, pH and moisture decreased significantly while the acidity, weight loss and ΔE increased (p<0.05). The effect of coating and the mixture of coats were significant on the salt content (p<0.05) whereas the samples which were coated by 100% Persian gum and 100%Aloe vera gel, had the minimum amount of salt in 75 days. Coating with the various ratios of Aloe vera gel and Persian gum mix affected all of the sensory properties of the specimens (p<0.05).Conclusion: Generally, the cheese samples which were coated by 100% Aloe vera gel were considered as the best formulation for coating of Iranian white cheese because of the highest score of total acceptance and low salt content, therefore the healthiest option.

Background and Objectives: Due to increasing food production, it seems necessary a healthy and appropriate food delivered to consumers. One of the most important reasons for packaging is to prevent the growth of spoilage and pathogenic microorganisms in food. The aim of this study was to investigate the effect of polylactic acid (PLA) films containing different concentrations of cumin essential oil on some microbial and chemical characteristics of minced beef meat.Materials & Methods: In order to study the antimicrobial effect of PLA films containing different concentrations of cumin essential oil, samples were examined for total aerobic bacterial count, psychotropic bacteria, coliform and Staphylococcus aureusat different times, day 0, 1, 2, 3, 4, 6 and 8. In order to study the effect of films on total volatile nitrogen (TVB-N) of minced beef, the intended tests, were conducted on the same days of the microbial tests.Results: The results of the present study indicated that total aerobic bacterial count, psychotropic, coliforms and S.aureusin samples packed with PLA films containing 0.8% cumin essential oil were significantly lower than control group (P<0.05). Moreover, increasing the essential oil concentration in PLA films significantly enhanced antimicrobial effect (P<0.05). The samples packed with PLA films containing different concentrations of essential oil had lower TVB-N contents compared to control (P<0.05) and generally a dose dependant trend was observed in the effect of adding cumin essential oils.Conclusion: Based on our findings, the use of PLA films containing 0.8 % concentration of cumin essential oil could be a good method to keep minced meat during cold storage at least 8 days without any significant microbial and chemical spoilage.

Background and Objectives: Recently, lipid and carotenoid synthesis by microorganism has been considered as the alternative method to the conventional animal and plant based resources. This study is focused on the ability of in vitro synthesis of these high-value products usingRhodosporidium diobovatum yeast.Materials & Methods: Rate of biomass production, lipid and carotenoid content, were investigated for cell cultures in nitrogen-limiting medium containing glucose (217 mM) or glycerol (434 mM) during a five-day period of post inoculation (pi). The experiments were carried out at 30 °C and 150 rpm.Results: Regarding the biomass yield (g dcw/g carbon consumed), no significant variation (5% probability) was observed in glucose (0.72±0.01) and glycerol (0.73±0.03) cell cultures after 120 h, but the glucose cultures synthesized more significant content of lipid at different time-points, and reached to a slightly greater amounts of lipid (46.29 ± 0.92 % dcw) than the glycerol cultures (44.57 ± 0.49 % dcw) at 120 h. In addition, the quantity of carotenoid production in glucose cultures was higher than those in glycerol cultures at 120 h pi (1987 ± 249 mg/L, versus 1758 ± 15 mg/L, respectively). Glucose grown cells produced 5.11% of mono-unsaturated fatty acid (MUFA) and 3.7% of polyunsaturated fatty acid (PUFA) more than those in glycerol fed cultures, whereas the saturated fatty acid (SFA) were synthesized 8.21% more in the glycerol cultures.Conclusion: The study shows extensive accumulation of neutral lipids and carotenoid, and suggests that R. diobovatum could be an effective strain for production of feedstock for food, fuel and bio industries from various substrates.

Background and Objectives: Breakfast cereals substantially contribute to daily energy and nutrient intakes among children. Also consumer interest in naturally colored foods such as breakfast cereals is growing. The purpose of this study was to investigate the use of pumpkin powder in breakfast cereal production and to determine the physicochemical and sensory properties of the product.Materials & Methods: In this study, the Effects of corn flour replacement with pumpkin powder at six levels of 0, 5, 10, 15, 20 and 25 percent were investigated on the sensory properties and physicochemical properties of breakfast cereals. The characteristics of prepared product including fat, fiber, moisture, protein, ash, b-carotene, polyphenols and color were evaluated.Results: The results of this study showed that adding pumpkin powder did not have a significant effect on fat and protein content (P>0.05). The results of tests for moisture, ash, polyphenols, b-carotene and color showed significant differences (P>0.05) compared to the control sample. With increasing substitution of pumpkin powder, fiber and b-carotene content of breakfast cereals significantly increased. Results of image processing showed that by adding pumpkin powder, the color of samples were redder and more yellow. According to the results of sensory evaluation, the breakfast cereals containing 15 percent pumpkin powder was identified as a good sample.Conclusion: According to the physicochemical and sensory test results, samples containing 15% of pumpkin powder was the best treatment.

Background and Objectives: Gelatin is one of the most widely used colloidal proteins, which has unique characteristics and numerous applications, including the food industry, pharmaceutical, medical, and photography. On the other hand, significant amounts of fish-based factories that use fish as a raw material waste large amounts of residue materials. The aim of this study was to produce gelatin by microbial alkaline protease, from common scallops and fins of common carp wastes.Materials & Methods: Different amounts of enzyme (5, 10, 15, 20, and 25 Unite/g fins and scales) were used to carry out the hydrolysis and extract gelatin. The physicochemical and functional properties of produced gelatin by the 20 unit enzyme, which was the most efficient level of enzyme, were compared with commercial gelatin. The yield of gelatin production was determined based on the wet weight of scales and fins, for each concentration of enzyme. Also SDSPAGE was done to determine molecular weight of gelatin subunits.Results: The results showed that there is no significant difference between the protein and moisture content of both gelatins, but ash content was significantly different. Gelling temperature was equal approximately in both gelatins, but gelling time and melting temperature of gelatins were implicated different results. The results also showed that 20 unit enzyme per gram scale and fin powder was the optimum concentration. The SDS-PAGE pattern showed three bonds with 200, 120, and 100 kilo Dalton for beta, alpha 1, and alpha 2 chain respectively.Conclusion: All of investigations indicated that this way has the potential to replace the commercial gelatin, especially for Muslims in all of the world, who have concern about their products with the Halal gelatin from safe resources.

Background and Objectives: Despite the production and consumption of gluten-free breads in Iran, which, the bulk of formula is from rice, impact of rice characteristics on the quality of produced bread has not been investigated. This study aimed to compare the amount of broken rice varieties’ macronutrients from two different climate zones and to study the dough rheology, sensory properties and quality of produced bread from these varieties in a commercial glutenfree bread formula Materials & Methods: In this study, the effects of four different broken rice varieties (Hashemi, Tarom, Khouzestan, Lenjan) from two different climate zones on dough rheology (dynamic oscillatory test) and quality parameters (color, specific volume, textural properties and sensorial properties) of a commercial gluten free bread was investigated. Flour characterization and hydration properties, and gelatinization temperatures were also assessed.Results: Significant differences were observed in proximate analysis and hydration properties of different varieties.Gelatinization temperatures and dough rheology showed correlation with the damaged starch contents. Specific volume of the breads did not have any correlation with damaged starch content nor the amylose content but showed a significant correlation with WBC. Crumb hardness of the breads had positive correlation with elastic modulus of the dough and WBC. Darker colors of bread were preferred according to the crumb color and sensory evaluation test.Conclusion: Based on the outcomes of bread quality attributes, Khouzestan (warm and dry region variety) which is a cheaper rice variety was the most appropriate variety for gluten free bread production. Moreover, rice varieties being used in companies are not necessarily the best ones for gluten free bread making.