JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2019 | Volume:14 | Issue:2|Papers Count:11

Background and Objectives: Osteoporosis is one of the bone diseases that various factors such as oxidative stress have a role in creating it. The current research aimed to examine the synchronous effect of aerobic physical exercise and Vitamin D supplementation on osteocalcine and alkaline phosphatase in rats poisoned by H2O2. Materials & Methods: Sixty adult male Wistar rats were randomly divided into 10 groups of six-rat including: (1) received hydrogen peroxide H2O2; (2) double quantity of hydrogen peroxide; (3) hydrogen peroxide + vitamin-D; (4) hydrogen peroxide + aerobic exercise; (5) hydrogen peroxide+ vitamin-D+ aerobic exercise; (6) Double-content hydrogen peroxide + vitamin-D; (7) double-content hydrogen peroxide + aerobic exercise; (8) double-content hydrogen peroxide + vitamin-D + aerobic exercise; (9) scheme (dimethyl sulfoxide + normal saline) and (10) control group, and were treated under intervention protocol for 8 weeks. The serum levels of osteocalcine and alkaline phosphatase were measured by ELISA method. One-way ANOVA was utilized to examine the possible difference between the hydrogen peroxide, double-content hydrogen peroxide, and scheme and control groups and also in order to determine the interactive effects of aerobic exercise and vitamin-D on the research variables, Two-way ANOVA and Bonferroni posthoc test were employed (p≤ 0. 05). Results: Conducting aerobic exercise and vitamin-D supplementation for eight weeks had interactive effect on the significant rise of osetocalcine levels in the rats poisoned with 1mm. mol/kg (p=0. 001); aerobic exercise (p=0. 006) increased significantly the serum levels of osteocalcine in comparison with the groups not treated by aerobic exercise in the rats poisoned with 2mm. mol/kg. Conclusion: It seems that both exercise and Vitamin-D supplementation improve symptoms of osteogenesis. Nevertheless, with respect to the insignificant effect of hydrogen peroxide on research variables, conducting further studies is necessary.

Background and Objectives: Evidence suggests that children's dietary preferences may be related to the type of feeding in the first year of life. The aim of this study was to determine the relationship between breastfeeding and dietary patterns in children aged 7 to 10 years. Materials & Methods: This cross-sectional study was carried out in 388 children (aged 7-10 years), who were recruited from the elementary schools in Tehran, Iran. Information on the type of feeding during infancy and the duration of feeding were collected by the children’ s health records and interviewing with their mothers. The dietary intakes of children were collected by interviewing with their mothers using a food frequency questionnaire. Three major dietary patterns in the study population were identified by explanatory factor analysis method, which include ‘ western’ , ‘ healthy’ and ‘ vegetable’ dietary patterns. SPSS software (ver. 22) and Stata software (ver. 13) were used for the data analysis and a p-value <0. 05 was considered as statistically significant. Results: There was no significant relationship between breastfeeding with any of the major dietary patterns. Breastfeeding for > 6 months was positively associated with the child’ s height (P=0. 026), while it had no significant association with the child’ s weight and body mass index (BMI). Also there was a significant negative association between breastfeeding for > 6 months and rank of birth (p=0. 01). Conclusion: Based on the findings of this study, there was no significant relationship between breastfeeding and major dietary patterns in children. More studies with larger sample size are warranted.

Background and Objectives: Background and Objectives: Recently, synergistic effect of dietary restriction (DR) on the exercise induced adaptations has attracted the attention of researchers. The aim of this research was to evaluate the effect of 12 weeks of dietary restriction with or without aerobic training on the gene expression or mRNA of SIRT3, PGC1-α and SOD2 proteins of soleusmuscle tissue in male rats. Materials & Methods: This study was conducted as experimental design (animal model) with control groups. Forty 3-month old male rats were randomly divided into four homogenous groups including: 1) Six-month old control (Con; n=9), 2) Dietary restriction (DR; n=9), 3) Exercise training (ET; n=8) and 4-Exercise training + dietary restriction (ET+DR; n=8). After the last exercise session, all animals were sacrificed and their soleusmuscle tissue was removed. Soleusmuscle tissue was analyzed for mRNA expression of SIRT3, PGC1-α and SOD2 using RT-PCR method. Data were analyzed using Two-way ANOVA test and the significant level was set at P<0. 05. Results: The results showed the increasing effect of aerobic training on SIRT3, PGC1-α and SOD2 gene expression (P<0. 05) while the effect of dietary restriction was significant only on PGC1-α expression (P<0. 05). However, additive effect of aerobic training and dietary restriction on SIRT3 and PGC1-α genes expression was significant (P<0. 05). The aerobic training reduced the effect of increasing dietary restriction on the SIRT3 expression (P<0. 05). Meanwhile, aerobic training and dietary restriction had an interactive effect on expression of PGC1-α protein (P<0. 05) but the effect of aerobic training and dietary restriction in interaction with each other on SOD2 gene expression was not significant (P<0. 05). Conclusion: Overall, it seems that the use of extreme dietary restriction along with aerobic training is likely to suppress the processes related to cell longevity.

Background and Objectives: Sleep quality, which plays an important role in human physical and psychological wellbeing, can be affected by dietary intake. The present interventional study was conducted to investigate the effect of doogh (a traditional yogurt drink) consumption on improvement of sleep quality in university students with sleep disorders. Materials & Methods: This clinical trial was performed on 40 students residing at Ahvaz Jundishapur University of Medical Sciences in 2017. Participants with sleep disorders were identified through Pittsburgh Sleep Quality Index (PSQI). Then they were divided into two groups of intervention and control by random allocation. Participants in the intervention group received 300 mL of doogh one hour before bedtime for three weeks, and the control group was given 300 mL of mineral water instead. After intervention, all subjects filled in the PSQI questionnaire again. Results: At the end of the intervention, subjective sleep quality, sleep duration and sleep efficiency improved in the intervention group significantly (p=0. 013, p=0. 039 and p=0. 015, respectively). Sleep disturbances and sleep latency were also decreased significantly (p<0. 001 and p=0. 002, respectively). Conclusion: It seems doogh consumption has a significant role in improving sleep quality and reducing sleep disorders in students. So it could be administrated for students with sleep disorders.

Background and Objectives: Lactic acid bacteria are usually involved in the preparation of fermented foods and can produce different metabolites according to their strain type. The aim of this study was to evaluate the antimicrobial, antioxidant and aggregation activities of 10 different strains of Lactobacillus plantarum isolated from native fermented foods including Koozeh cheese, fermented olives, sourdough and camel milk. Materials & Methods: In this study, the antibacterial activity of 10 different strains of L. plantarum and their cell free supernatants against four pathogens were evaluated by agar-spot and well diffusion methods, respectively. The antifungal activity of the studied strains against two molds was investigated by overlay method. Additionally, autoaggregation, co-aggregation and hydrophobicity tests of different strains were performed separately. The antioxidant activity of the strains and the cell free supernatants was also evaluated by the DPPH radical scavenging assay. Results: The results showed that all strains had antimicrobial and antifungal activities against the indicator microorganisms and their activity level was different depending on the L. plantarum strains. Also, among the indicator pathogenic bacteria and molds, Escherichia coli and Aspergillus flavus, respectively were the most susceptible. The results of tests related to the surface cellular characteristics of the bacteria showed that the L. plantarum strains are very similar in terms of auto-aggregation, hydrophobicity and antioxidant properties. Conclusion: Indigenous L. plantarum strains and their metabolites can be suggested as a biopreservative in the food and drug industries, but more in-vitro and in-vivo tests should be carried out in this field.

Background and Objectives: With recent declines in aquaculture resources, the use of new protein sources has expanded; as a result, it is necessary to use tiny shrimp of Anzali International Lagoon for its high nutritional value. Materials & Methods: Macrobrachium nipponense non-native shrimp, after catching and washing with cold water, was dried in cabinet, oven and under vacuum dryers at 70° C for 6, 21 and 7 hours. Then the shells and heads were removed. Finally, the dried meats were packed in metalize films under vacuum and evaluated at room temperature for 6 months. Results: It was shown that the dried shrimp meat with high protein and omega-3 was saved at room temperature for 6 months. Also the results of shrimp drying in the three mentioned devices indicated that the final quality of the product and moisture control in vacuum oven and cabinet devices were better, respectively. On the other hand, lipid oxidation changes to six months were well controlled in all treatments, and the count of microorganisms in the shrimp dried by the cabinet dryer was less than that of the ordinary oven and vacuum. In relation to sensory evaluation of the treatments, the score of 5 (excellent) for the first month and the score of 3 (good) at the end of the maintenance period were announced. Conclusion: Dried meat from M. nipponense tiny shrimp can be introduced and used as a nutritious snack in the community due to its high protein and unsaturated fatty acids.

Background and Objectives: Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated. Materials & Methods: In the present study, sucrose was replaced with HFCS at various levels in ketchup formulation, and five formulations were developed as follows: 0-HFCS, 25-HFCS, 50-HFCS, 75-HFCS and 100-HFCS, representing the HFCS substitution of 0 (control), 25, 50, 75 and 100%. Then the formulations were analyzed for physicochemical, rheological and sensorial characteristics. Results: Water activity of the ketchup samples containing HFCS was significantly lower than the control. Regarding the lycopene content, the 100-HFCS and control sample presented the highest and lowest values, respectively. Lightness and redness values were increased while yellowness values were decreased significantly with a corresponding increase in the HFCS substitution. Serum separation was reduced from 10. 96 to 1. 66% by increasing the HFCS content from 0 to 100%. Applied ketchup formulations showed non-Newtonian and shear thinning flow with tendency to yield stress at all HFCS levels. The findings revealed the improvement of the organoleptic attributes of ketchup in terms of color, consistency, taste and overall acceptability as a result of sugar substitution of sugar with HFCS. Conclusion: Sugar replacement with HFCS up to 75% can improve the sensory and rheological characteristics of ketchup sauce in addition to increasing the stability of bioactive compounds.

Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Materials & Methods: The fat of frankfurter sausage formulation was substituted with emulsion filled gel as fat replacer at the rates of 0, 50 and 100% and the properties of produced low-fat sausage were evaluated in terms of chemical compounds, pH, textural properties, color, porosity, cooking loss, water holding capacity and sensory characteristics. Results: The results showed that the sausage containing emulsion filled gel had higher moisture, ash, pH, water holding capacity and porosity. As by increasing the substitution percent, these factors were also increased. On the other hand, fat content, cooking loss, cutting force and textural properties (hardness, cohesiveness, gumminess, and chewiness) except springiness of products were decreased. Emulsion filled gel darkened the sausages, and by increasing the substitution percent, L (brightness) and a (redness) were decreased and b (yellowness) was increased. Conclusion: Sensory evaluation results showed that using emulsion filled gel in low-fat sausage production could not cause meaningful effect on the consumers’ general accept of this product. So, it is possible to produce a low-fat product with good qualitative and nutritional properties by substitution of the used oil in sausage production with emulsion filled gel.

Background and Objectives: One of the biggest concerns in the field of food safety is the presence of pesticide residue in food products. The purpose of this study was to investigate the effects of different methods of storage conditions and washing and cooking methods on the deltamethrin residue of edible mushroom. Materials & Methods: Edible mushroom samples were contaminated with deltamethrin. The change of deltamethrin residue was determined in different storage (room temperature, refrigerator and freeze), washing (water and salt water) and cooking conditions (boiling, frying and microwave). Deltamethrin was extracted by QuEChERS method and measured by GC-MS/MS. Results: In the similar days, deltamethrin was decreased at room temperature > Refrigerator > Freezer temperature. Depending on the storage time and conditions, deltamethrin residue was reduced from 23. 08 to 80. 77%. Washing with water and brine led to a significant reduction of deltamethrin. The deltamethrin reduction did not change significantly with increasing the washing time and salt concentration. The amount of reduction during washing was 26. 29-42. 31%. Different methods of cooking, including boiling, frying and microwave resulted in a significant reduction of deltamethrin. After 15 min of boiling, 10 min of frying and 10 min of microwave, the deltamethrin residue from 0. 26 mg/kg in the raw mushroom reached to 0. 06, 0. 05 and 0. 05 mg/kg in the cooked sample, and decreased to 76. 92, 80. 77 and 80. 77%, respectively. Conclusion: Storage, washing and cooking processes could considerably reduce deltamethrin residue and exposure risk in mushroom consumers.

Background and Objectives: In this study, due to the ability of polysaccharides to modify rheological, physical and chemical properties of food products, the effect of feijoa leaf polysaccharides (FLPs) on the physical, chemical and sensory properties of low-fat yogurt during 20 days of storage was investigated. Materials and Methods: Different concentrations of FLPs (1. 5, 2. 5 and 3. 5% w/w) were mixed with low-fat standardized pasteurized milk. Then, 3% of commercial starter culture was added to the mixture. After completing the process of yoghurt production, the pH, titratable acidity, syneresis, viscosity, and sensory properties of low-fat yogurt were evaluated during the storage period in the refrigerator. All the experiments were performed in triplicate. Results: pH and syneresis decreased while titratable acidity and viscosity increased by the addition of FLPs in low-fat yoghurt formulation in comparison to the control sample throughout storage. As the concentration of FLPs increased, the color, flavor and total acceptance scores decreased, while the texture score increased. The low-fat yogurt containing 1. 5% of FLPs obtained the highest total acceptance score. Conclusion: The FLPs can be used as a natural, low-cost and valuable functional compound in the food industry, especially in the preparation of low-fat dairy products to improve physical, chemical and sensory properties.

Background and Objectives: Aloe-vera is one of the most valuable medicinal plants in the world. The aim of this study was to evaluate the antioxidant, alpha-glucosidase inhibitory and antimicrobial properties of aloe-vera derivatives including aloe-emodin and anthraquinone. Materials & Methods: Antioxidant activity of aloe-emodin and anthraquinone was determined using ABTS method. Antimicrobial activity of aloe-emodine and anthraquinone was evaluated against Bacillus cereus, Klebsiella pneumoniae, Candida albicans, and Pseudomonas aeruginosa. To determine the inhibition of alpha-glucosidase enzyme, pNPG)p-nitrophenyl-α-D-glucopyranoside)bwas used as substrate. Enzymatic activity was determined by measuring the absorption of para-nitrophenol produced in the solution. Results: The results showed that aloe-emodin and anthraquinone do not have an antioxidant effect at 0. 05mg/mL concentration. The results of the alpha-glucosidase enzyme inhibitory test for aloe-emodin and anthraquinone aloe vera also showed a positive and significant correlation between the sample’ s concentration and its alpha-glucosidase inhibitory activity (p˂ 0. 05). At concentrations of 0. 18 and 0. 05mg/mL aloe-emodin and anthraquinone had a 50% inhibitory effect on the alpha-glucosidase enzyme. Therefore, the inhibitory effect of anthraquinone was higher than that of aloe-emodin. In microbial test, the diameter of the non-growth zone indicated that aloe-emodin had the highest effect on Bacillus cereus and the least effect on Pseudomonas aeruginosa (p˂ 0. 05). Alsot anthraquinone had the highest effect on Candida albicans and Klebsiella pneumoniae and the least effect on Pseudomonas aeruginosa (p˂ 0. 05). According to the results of alpha-glucosidase inhibitor test, anthraquinone is a potent inhibitor, and the antimicrobial activity of anthraquinone is higher than that of aloe-emodin. Conclusion: Considering the favorable antimicrobial and inhibitory properties of alpha-glucosidase, it is recommended to use it as a natural additive in food industry.