Iranian Journal of Nutrition Sciences and Food Technology
Year:2013 | Volume:7 | Issue:SUPPLEMENT 4 (27)|Papers Count:9

Flavonoids as a group of polyphenolic compounds, have recently gained considerable attention because of their potential beneficial effects on human health. A number of studies have indicated chemopreventive effects of flavonoids on cancer cells via suppression of PI3K/Akt pathway. Deregulation of PI3-Kinase/Akt pathway trigger a cascade of responses, from cell growth and proliferation to survival and motility, that drive tumor progression. In this article the anti carcinogenic features of flavonoids through involvement of PI3K/Akt pathway have been reviewed.Pubmed, Sciencedirect, Springer and Google scholar databases were searched in order to achieve the desired articles. Cellular and animal studies that have been conducted from 1995 till 2012 were recruited in this investigation.Researches indicate the anticancer effects of flavonoids through suppression of PI3k activity and subsequent inhibition of Akt activity. Inactivation of this pathway leads to subsequent inhibition of other signaling pathway such as mTOR and NF-kB. The suppression of mTOR and NF-kB cause to decrease of proliferation and cell growth as well as inhibit cell invasion and metastasise. Apoptosis Also increase via upregulation of proapoptotic proteins and downregulation of antiapoptotic proteins. Furthermore, repression of PI3K/ Akt pathway in endothelial cells blocks angiogenesis.Taken together, flavonoids as potent chemopreventive agents, through downregulation of PI3k/Akt signaling pathway, can possess effective role in cancer prevention and treatment. So, application of flavonoids as supplementary treatment with medicine therapy is suggested, but more researches in cellular and animal model are necessary.

diarrheal diseases accounted for about 4.6 million deaths from around 1 billion episodes of illness annually in children younger than 5 years of age. A decade later, even without significant change in incidence, the number of deaths attributable to diarrheal diseases decreased to 3.3 million per year. Probiotics administered as supplemental medicinal agents are likely to decrease the duration of acute infectious gastroenteritis in about 24 h.Article used in this study, were collected by searching in informative bank such as web of knowledge, Science direct, willy and Scopus, The keywords probiotics, infection, childern, diarrhea, Lactobacillus and Bifidobacreium were used for searching. Published date of articles was between 1995 to 2012.Literature shows a statistically significant but clinically modest benefit for some Lactobacillus strains, mainly in infants and young children, in the treatment of acute watery diarrhea, especially in rotavirus gastroenteritis. Most studies of probiotics in the management of acute diarrhea have been conducted in relatively healthy and stable populations. While a distinction between different probiotic agents is made, little emphasis thus far is given to different probiotic dosages (CFU/ml) used in studies, even among the same probiotics, and that needs to be considered in the assessment of efficacy.Because most of the probiotic research has been conducted in rotaviral diarrhea, a future research agenda should include assessment of efficacy and effectiveness in diarrheal illnesses caused by other enteric pathogens, especially bacteria.

Liposomes are closed continuous bilayer structures made mainly of lipid and/or phospholipid. Nowaday, application of liposomes as a nano carrier of ripening accelerated cheese enzyme in cheese production and ripening are suggested. This review article has been prepared by search in electronic sites by key words of liposome, cheese, ripening between 8 ISI English full text and biotechnology journals since 2000 to 2008 about dairy products and characterization. Selection of papers was based on time of report and their relevance to the aim of this review. Methodology and results of all eligible articles were used. Application of recent methods of liposome production such as Pro-liposome and Heating methods caused addition of encapsulation acceleration of cheese ripening enzyme in the curd without any worry about harmful residue in liposome. Utilization of enzyme-loaded liposome caused protection of enzyme from loss in whey, target association of liposome with casein micelles. Therefore, without any bitterness and yield reduction, control ripening acceleration was achieved. Usage of recent production of liposome method introduce a new research to Iranian researcher about target proteolysis and lipolysis in traditional Iranian cheese with emphasis about consumer right.

There is an increasing public awareness of the health, environmental and safety hazards associated with the use of organic solvents in food processing and the possible solvent contamination of the final products. The food industry is always looking for the best separation technology to obtain natural compounds from high purity, healthy products that are of excellent quality. The high cost of organic solvents, increasingly stringent environmental regulations, and new requirements of the medical and food industries for ultrapure and high added value products have increased the need for the development of new and clean technologies for the processing of food products.Supercritical carbon dioxide (SC–CO2) extraction has attracted considerable attention in recent years as a promising alternative to conventional solvent extraction and mechanical pressing for extracting oils and other materials as it offers a number of advantages, including a lack of solvent residue and better retention of aromatic compounds. This article summarizes some of the advances and the latest developments in the field of supercritical fluid technology focusing on using supercritical carbon dioxide in extraction and refining of vegetable oils.

Nowadays, a wide variety of natural and processed products can be classified as emulsions. These systems have attracted considerable attention in food industry due to physicochemical and rheological properties. but the main limitation of these systems is thermodynamically unstable. So, in review present study, many attempts have been carried out to understand the mechanism of stabilization.Sciencedirect, Springer and Google scholar databases were searched in order to achieve the desired articles. Review and research studies that have been conducted from 1980 till 2012, were recruited in this investigation.Previous studies showed that emulsions can be formed kinetically stable (meta stable) by using substances known as emulsifiers. Use of natural biopolymers as a substitute for small moluecle surfactant can be effective because they did not have side effects on people’s health.The surface activity of some polysaccharides can be explained by the presence of acetyl groups.SO surface-active ingredients can be adsorbed rapidly at oil-water interface and stabilized the emulsions by lowering the surface tension.

Breast cancer is one of the most common cancers in women worldwide and Iran and According to the Ministry of Health more than 40000 people in Iran are now suffering from this disease. Obesity, physical activity, alcohol consumption, smoking, hormone therapy and diet are factors that have a significant role in breast cancer incidence.Studies show that the active form of vitamin D promotes cell differentiation and inhibits proliferation and have the potential to modify cancer risk. The results of some studies confirm an inverse association between dietary vitamin D intake and serum vitamin D concentration with the risk of breast cancer. Research results indicate a reduced risk of breast cancer with higher intake of vitamin D. Studies show that there is a significant inverse association between plasma calcidiol concentration and also exposure to the sun's ultraviolet radiation with the risk of breast cancer. Measurement of serum calcidiol long before cancer diagnosis leads to no significant relationship.Results of the studies suggest a protective effect of vitamin D intake from diet and supplements and exposure to ultraviolet rays of the sun against breast cancer incidence, especially in premenopausal women. On the other hand, based on measurement of plasma calcidiol concentration, the high prevalence of vitamin D in patients with breast cancer have been reported. Before achieving decisive results, adequate intake of vitamin D (600 IU/d for women younger than 71 years and 800 IU/d for women 71 and older) and maintenance of plasma calcidiol in the range of 30-49 ng / ml seems logical.

Browning button mushroom of Agaricus Bisporus is a common phenomenon which enzymaticaly convert melonogenic phenols to quinones and eventually produce melanin pigments. Browning button mushroom is detrimental to business of agriculture and food business. This review article surveys methods of inhibiting the enzymatic browning Agaricus Bisporus include: thermal inactivation, high isostatic pressure, gamma irradiation, thiol componds, calcium chloride added to the irrigation water, inactivators and inhibitors and its effects on enzymatic browning of Agaricus Bisporus.

Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body-forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the wellbeing and life prolongation, as well as in the prevention of initiation, promotion, and development of nontransmissible chronic diseases. As a result, a new term-functional food-was proposed. Among these foods, probiotics may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. Fruit and vegetable juice can be certainly positioned as a healthy food product, due to its great amount of healthy components like vitamins, antioxidants, and polyphenols that exerts several positive benefits on the human health. It has also been suggested as a novel, appropriate medium for fortification with probiotic cultures already being positioned as a healthy food product. This article presents an overview of functional food development, emphasizing nondairy juices that contain probiotic bacteria strain.