NUTRITION AND FOOD SCIENCES RESEARCH
Year:2018 | Volume:5 | Issue:2|Papers Count:7

inflammatory bowel disease (IBD), including ulcerative colitis (UC) and Crohn's disease (CD), has become one of the most common chronic conditions all over the world. The prevalence of IBD is growing rapidlyin developing countries along with nutrition transition. IBD affects children as well as adults, with 15-20% of patients being diagnosed during childhood. The onset of disease during childhood is important because it affects child growth and development (1, 2)....

Background and Objectives: Calorie restriction (CR) is one of the proven methods of extending lifespan and slowing aging. Leptin is a nutritionally regulated adipokine that has been proposed as a possible key signal in the adaptive responses relevant to CR. Under CR, plasma leptin levels decrease, thus it was hypothesized that leptin administration may counteract CR-induced weight loss. Therefore, the effect of leptin administration on modulating CR-induced alterations in some biomarkers of aging was investigated in a rat model. Materials and Methods: Fifty male Wistar rats were fed either ad libitum (AL) or 40% calorie restricted diet for 11 weeks. Then each group randomly assigned to receive 0. 5 mg/kg/day intravenous leptin or saline, for 3 days. Fasting blood glucose, insulin, and leptin levels as well as body temperature were measured at the end of the treatment. Results: After CR, all variables including body weight, BMI, body temperature, serum levels of glucose, insulin and leptin decreased significantly compared to the AL group. After 3 days of leptin treatment, no statistically significant differences were observed in body weight, BMI, serum glucose and insulin levels compared to the saline treatment. Body temperature did not change after leptin administration in CR subgroups, but it was significantly higher in AL-leptin compared to AL-saline group. Conclusions: Based on these findings, administration of recombinant leptin was not effective in modulating the alterations of aging biomarkers induced by calorie restriction.

Background and Objectives: Polycystic ovary syndrome (PCOS) is the greatest current endocrine disease in generative women. Although other issues such as insulin resistance, hyperinsulinemia, adiposity and dietary pattern are implied to be connected to PCOS, but the most recent evidence are needed to improve management of PCOS. Proteins and amino acids (key dietary components) can also have impact on this condition and may have therapeutic effects for handling this disorder. However, there is little information available in this area. So, the purpose of this study was to assess the connection between amino acids and protein intake and PCOS. Materials and Methods: Science, Iran. Amino acids and proteins intake was estimated using validated food frequency questionnaire. Other factors such as ovarian disease, inherited predisposition, physical activity, the age of menarche and medical history were assessed by the questionnaire. Data analysis was represented by adjusted logistic by SPSS software version 15. Results: The marked association among PCOS and ovarian disease (P < 0. 001), age (P < 0. 001) and consuming drugs (P = 0. 001) were seen. There was inversely associated between body mass index (BMI) and PCOS, but it was not remarkable (P = 0. 068). But, no statistically significant connection was seen between the use of LEU (Lucien), MET (methionine), CYS (cysteine), PHE (phenylalanine), VAL (valine), ASP (asparagines), GLU (glutamic acid), and PCOS. Although, there was significant relationship between glycine, prolin, and methionine with PCOS. Conclusions: According to the results of this study, significant relationship was observed between glycine, prolin, and methionine and BCAA/AAA ratio with PCOS.

Background and Objectives: Virgin olive oil is a vastly consumed product, with widespread appreciation for its good nutritional and health properties. However, oxidation can reduce its quality. The aim of this study was to investigate how the essential oil of Zataria multiflora (Shirazi thyme) can contribute to the prevention of virgin olive oil oxidation in comparison with the actions of α-tocopherol and BHT. Furthermore, the synergistic activities of citric acid with BHT, Z. multiflora essential oil, and α-tocopherol were investigated. Materials and Methods: Antioxidant activity of the essential oil was determined using radical scavenging capacity and reducing power assays. Virgin olive oil samples were stored at 60± 1 ° C in closed amber bottles for 16 days. Oxidation levels of samples were determined by measuring peroxide, anisidine, TOTOX, K232, K268 values, and chlorophyll and carotenoid contents of the samples during the storage period. Results: Z. multiflora essential oil exhibited a significant radical scavenging capacity and reducing power. Peroxide, anisidine, TOTOX, K232, and K268 values of samples containing Z. multiflora essential oil were significantly lower than those of the control group (without antioxidants). Z. multiflora essential oil reduced the oxidation of virgin olive oil to the same extent as BHT did. Z. multiflora essential oil was more effective than α-tocopherol. The synergistic activities between citric acid and the various compounds, i. e. BHT, Z. multiflora essential oil, and α-tocopherol were 2. 42%, 4. 74%, 1. 28% respectively. Conclusions: In general, Z. multiflora essential oil can be considered as natural antioxidant for the stabilization of virgin olive oil against oxidation.

Background and Objectives: Recently, the use of probiotics for the treatment of Urinary Tract Infections has become more popular. The use of probiotics in therapy is useful as only a few side effects such as destruction of resistant bacteria or disturbance of the intestinal microbiota have been reported. The aim of this study was to evaluate the probiotic effects of lactic acid bacteria by co-aggregation of ciprofloxacin-resistant uropathogenic Escherichia coli strains using microbial techniques. Materials and Methods: Three strains of Lactobacillus plantarum, Lactobacillus casei and Lactobacillus acidophilus were provided. Twenty isolates of uropathogenic Escherichia coli were collected from Shahid Labbafinejad hospital, Tehran. Eight samples with resistance to ciprofloxacin were selected using the disk diffusion method for the coaggregation test. PCR was used to evaluate the presence of qnrA and qnrS genes in ciprofloxacin-resistant isolates. To evaluate the antimicrobial activity of complete culture and supernatants of lactobacilli, modified double-layer culture method and well diffusion methods were used, respectively. Co-aggregation of lactobacilli was evaluated by the coaggregation test and microscopy test. Results: Results showed that the eight human isolates were resistant to ciprofloxacin among other samples. Only one strain had both qnrA and qnrS genes simultaneously. L. plantarum with the average growth inhibition zone of 42 mm and with 65% of the co-aggregation had the best probiotic effects among all lactobacilli bacteria. Conclusions: The probiotic lactobacilli had spectacular antimicrobial effects against the ciprofloxacin-resistant uropathogenic Escherichia coli strains. Also, lactobacillus spp. were aggregated with uropathogenic Escherichia coli strains and preventing from their adhesion to specific receptors on the Urethra, thus, the subsequent invasion to the host was prevented.

Background and Objectives: According to recent research, olive leaf (OL) has demonstrated significant properties, including antibacterial, antiviral, anticancer, gastro protective and cardio protective properties. The aim of this study was to investigate the chemical composition, and fatty acid composition (FAC) of OL of Marry variety cultivated in Jiroft province of Iran. This study also attempts to identify and quantify the polyphenolic compounds of OL of Mari. Materials and Methods: The content of dry matter (DM), crude protein (CP), ash, fat ether extract (FEE), acid detergent fiber (ADF) and neutral detergent fiber (NDF) of OL, FAC, type and amount of polyphenol compounds, antioxidant activity (AA%), total phenol, tannin, flavonoid contents (TPC, TTC, and TFC, respectively), were determined, all procedures were performed according to the reference methods. Results: The content of DM, and CP, Ash, FEE, ADF, and NDF of OL obtained 94. 7± 0. 08 (%), and 13. 08± 0. 06, 6± 0. 7, 3. 9± 0. 28, 32. 48± 0. 56, 40. 6± 0. 26 (DM%), respectively. The amounts of TPC, TTC and TFC of OL were obtained 108. 24± 0. 09, 56. 85± 0. 10 (mg Gallic acid (GAE)/g dried OL) and 189. 28± . 012 (mg Quercetin (QE)/g dried OL), respectively. Results showed that oleuropein was the dominant polyphenol (8306. 9μ g/ g of dried OL). The AA% of OL extract was obtained 61%± 0. 9%. The FAC of OL was determined by gas chromatography (GC) and the results showed linoleic acid (27. 2± 0. 33%) followed by oleic acid (21. 8± 0. 40 %) as the most abundant unsaturated FAs found in the OL, respectively. Conclusions: These results demonstrated that OL is a rich source of natural and bioactive compounds, which can be used in the food industry, animal feed, and so on for improving the nutritional value and functionality.

In recent decades, the oil industry has changed its direction toward vegetable oil use instead of animal fats due to various reasons such as a small numbers of animal fat resources and high saturated fatty acids content in animal fats. Therefore, different modification processes have been used to alter the physicochemical properties of vegetable oils, which lack functionality and oxidative stability in their native form. Hydrogenation process is a common way to produce plastic fats with different functionality in order to formulate different bakery fats, spreads and margarines. Unfortunately, formation of trans fatty acids (TFAs), which have several negative impacts on human health, is the consequence of this process. Therefore, international and national organizations have established legislations and policies to reduce or preferably eliminate TFAs from hydrogenated vegetable oils. The objective of this study is firstly to review international and national legislations as well as the current status of TFAs in food products in Iran and worldwide, to discuss the gaps. Secondly, the strategies to address these gaps will be proposed. Through this article we will show that despite great efforts having been made in Iran, there is still room to make the documented policies and their conformities with each other to minimize the amount of TFAs in food products much more efficient.