JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2019 | Volume:14 | Issue:1|Papers Count:12

Background and Objectives: Few studies have examined so far the effect of adenosine receptors’ injection and its downstream pathway on the liver’ s fat metabolism. The aim of this study was to investigate the type of aerobic exercise and adenosine on the expression of sterol regulatory binding protein 1c SREBP-1c and the adenosine receptor A1 in the liver in the rats fed with high-fat foods. Materials and Methods: Forty rats were randomly divided into eight groups: control of standard diet, high fat diet, high fat diet and placebo, high fat diet and Adenosine injection, high fat diet+high-intensity interval training (HIIT) and adenosine injection, high fat diet+HIIT and placebo, high fat diet+aerobic training and adenosine injection, high fat diet+aerobic training, and placebo. The subjects received 13 weeks of high-fat diet in the first stage. In the second stage, they trained for 12 weeks each week for 5 sessions. An analysis of one-way independent variance was used to analyze the data in the diet groups, and two-way analysis of variance was used to determine the effect of exercise interaction and adenosine. Real time PCR was used to determine the expression of genes. Results: SREBP1-c and A1 gene increased significantly in fatty diet (P=0. 016, and P=0. 019, respectively), HIIT and aerobic training had a significant effect on the reduction of SREBP1-c and A1 gene expression (P=0. 003, and P=0. 001, respectively). SREBP1-c and A1 in the adenosine injection group had a significant decrease (P=0. 004, and P=0. 002, respectively). The interaction of endurance training-adenosine had a significant decrease in the expression of A1 (P=0. 004) comparing to HIIT-Adenosine training (P=0. 019). Conclusion: Regardless of the intensity of exercise as an effective factor in the expression of lipogenesis genes, the adenosine dosage with increasing or decreasing its receptor (A1) following consumption of a high fat diet may have a significant role in the lipogenic expression of genes.

Background and Objectives: The aim of the present study was to investigate the effects of moderate-intensity aerobic exercise and consumption of Nigella on the working memory performance of inactive middle-aged women. Material and Methods: The participants included 60 volunteer inactive women who were divided randomly into four groups (Aerobic Exercise Group=15, Nigella Group= 15, Combinative Group= 15, and Control Group=15). The samples were perfectly healthy and had no history of cardiovascular diseases and drug consumption and smoking. Aerobic exercise included 8 weeks of running at 65-70% of maximum heart rate. These exercises were performed three sessions per week and each session for 55 to 60 minutes. Data collection was done using N-Back software. Results: Moderate-intensity aerobic exercise for eight weeks had significant effect on the working memory performance (P=0. 001). Also the consumption of Nigella and combinative aerobic exercise whit nigella showed significant effect on the working memory of the female participants (P=0. 001). Conclusion: The current study demonstrates more than before the interaction and communication between cognitive and motor processes.

Background and Objectives: Considering the significance of mitochondrial biogenesis in physiological processes and the role of antioxidants thereof, the effect of saffron supplement on mitochondrial biogenesis with regard to highintensity training has not be investigated so far. Therefore, the current study aims to explore the effect of eight weeks of sprint interval training with consuming saffron extract on the amounts of PGC-1α and SIRT3 in elderly male rats. Materials and Methods: 32 male rats (Wistar strain) were categorized into four groups as follows: sprint interval training, saffron supplement, control, and sprint interval training and saffron supplement. The training protocol consisted of eight weeks of sprint interval training on treadmill with four sessions per week. It is to be noted that saffron supplement was utilized as an antioxidant. The given saffron supplement was equal to 30 grams per kilogram of daily body weight for eight weeks. PGC-1α and SIRT3 levels were measured in gastrocnemius muscle by using ELISA method. The statistical method used was one-way variance analysis (ANOVA) for independent groups with significance level of ‘ α > 0. 05’ . Results: Although PGC-1α and SIRT3 levels appeared to rise in all experimental groups in response to consuming saffron and having sprint interval training, the only significant increase happened was in PGC-1α amounts in the sprint interval training group in comparison with the control group (P=0. 000). Conclusion: According to the results, it seems that consuming saffron supplement decreases the compatibility of sprint interval training. Consequently, consumption of saffron supplement during this training protocol must be avoided.

Background and Objectives: Obesity influences the mental health of children and teens improperly in addition to its transparent negative effects on health. The objective of this research is studying the effect of obesity and overweight on the elements of emotional intelligence and IQ of students in Districts 1 and 19 of Tehran City. Materials and Methods: The type and nature of this research are descriptive-analytical and applied based on its objectives, respectively. The data collection method was surveying and hypothesis test. Statistical population of this research includes 184 students from Districts 1 and 19 of Tehran City who were selected by convenience random quota sampling method. Results: The results of multiple regression did not show a significant relationship between the anthropometric indexes of emotional intelligence and IQ of children. However, a significant, weak, and reverse relationship was observed between their weight and the total score of emotional intelligence (correlation coefficient=-0. 134 and sig. level = 0. 044). There were reverse correlations between weight for age and condition of emotional intelligence evaluation, and between weight for age and total score of emotional intelligences (correlation coefficient=-0. 244 and sig. level = 0. 026 and correlation coefficient=-0. 214 and sig. level = 0. 044). In addition, a significant, weak, and reverse correlation was seen between age and emotional intelligence (correlation coefficient=-0. 144 and sig. level = 0. 033). Conclusion: Based on this research’ s findings, no strong and significant relationship was observed between the anthropometric indexes and IQ or emotional intelligence of the studied students. Further studies in larger scopes are recommended.

Background and Objectives: Nowadays given to the fact that a large volume of agricultural waste is produced annually in different parts of industry and agriculture and most of these wastes are abandoned or burned without any change in nature, the need to use and find the application of agricultural waste has become particularly important. Materials and Methods: One of the agricultural products with about 40 % of the waste is pistachio. Therefore, in this study, phenolic compounds in pistachio hull were extracted using subcritical water (SCW), and radical scavenging, reduction power and induction period in edible soybean oil for extracts were measured. The extraction process by SCW was carried out in 120– 180 ° C with 1: 20 (sample: solvent) ratio and constant pressure of 30 bar conditions, and the results were compared with the extract obtained by maceration. As a positive control, BHT, ascorbic acid, and alphatocopherol antioxidants were used to better compare the results. Results: The results showed that the amount of phenolic compounds increased by increasing from the temperature from 120 to 150° C. The extract obtained from the maceration method had the highest concentration required for the reduction of 50% of trivalent iron ions to bivalent capacity. The extract obtained at 180° C using SCW had the same ability of BHT for stabilizing soybean oil as the synthetic antioxidant. Conclusion: The overall results indicated that the optimum temperature for the extraction of phenolic compounds from pistachio hull by SCW was 150° C, and radical scavenging ability and reduction power of the extracts had a good correlation with the total phenolic compounds.

Background and Objectives: In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the response surface methodology (RSM) was used to optimize the formulation of rice drink based on sensory and physico-chemical properties. Materials and Methods: This study was conducted in two phases. First, the optimal formula of beverage was determined based on the scores of the organoleptic characteristics (odor, color, taste, mouth feel and overall acceptance) and the measurement of pH and Brix. Independent variables in this study in 5 levels were rice extract (ranging from 30 to 70 ml), orange juice concentrate (ranging from 5 to 15 g), sesame extract, and pumpkin seed extract (both ranging from 0 to 15 ml). The results were investigated using the central composite design (CCD). In the second stage, the optimal formula for production of rice beverage was proposed. The probiotic bacteria, Lactobacillu acidophilus were inoculated in the beverage, and the viability of the bacteria was assessed during 21 days of storage at 4 ° C. Results: According to the results, the optimal values of independent variables in production of rice-based beverage were obtained to be 60 ml rice extract, 12. 3 g orange concentrate, 11. 3 ml pumpkin seed extract and 11. 3 ml sesame extract. Investigation of bacterial survival showed that the number of probiotic bacteria at the end of the storage period was still over bid for provision of health effects (>106 cfu/ml). Conclusion: The results showed that such studies can accelerate the development of new and non-dairy functional products with unique nutritional properties.

Background and Objectives: Nowadays, extruded snacks are the most common form of meals; however, their high amount of salt and fat leads to increase disease risk. Their coating would be a proper carrier for probiotics and has an appropriate potential for enhancement of the nutritional properties of puffed snacks. In this research, production of symbiotic snack coating by probiotic bacteria, as well as incorporation of native inulin and resistant starch as prebiotics and fat replacer have been studied. Materials and Methods: Based on mixture design, the effects of different concentrations of native inulin (0-20%), resistant starch (0-20%) and edible oil (80-100%) on the survivability of L. acidophilus LA5, and the pH, texture and sensory properties of extruded snacks were evaluated. Results: The native inulin and resistant starch had positive effect on the survivability of probiotic bacteria. However, their presence in the coatings increased the hardness of the extruded snacks. Although by enhancement of native inulin and resistant starch, the scores for hardness and overall acceptability were decreased, but eventually, the optimized product was acceptable for consumers. Optimum formulation conditions were selected to be 20% resistant starch without inulin and 15. 33 % inulin without starch. Conclusion: Optimized low fat snack coating could enhance the quality of product along with reduction of fat in formulation up to 10% and improvement of lactobacillus survivability in higher levels as suggested by the World Health Organization (107 CFU/ g).

Background and Objectives: Beta-carotene was prepared from Azolla by Lejeune et al. (2000). Beta carotene production from Azolla filiculoides in the Anzali wetland has not been investigated in Iran so far. The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, and comparing it with synthetic β-carotene. Material and Methods: One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the organic solutions method in the Autumn of 2014. The treatments were kept at 5 ° C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing HPLC, estimation of the dwell-time duration at 5 ° C, and measurement of the solubility of β-carotene in water. Results: The results of the tests regarding the purity, concentration, colorimetric, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed significant difference (p<0. 05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p>0. 05). According to the achieved results from chemical tests and the shelf life of the test samples, the natural β-carotene had a desirable chemical quality during the storage period at 5 ° C for one year. Conclusions: Since there was a significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and as the natural β-carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the food hygiene, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry.

Background and Objectives: Bioactive peptides have different health benefits and functional characteristics and are produced by enzymatic hydrolysis, microbial fermentation and chemical synthesis methods. The purpose of this study was to optimize the enzymatic hydrolysis conditions of fenugreek seed protein with alcalase and to evaluate the antioxidant properties of the resulting peptides. Materials and Methods: The hydrolysis conditions of fenugreek seed protein (temperature 20-60 ° C, time 30-270 minutes, and the enzyme to substrate ratio of 0. 25-3. 25%) were optimized using response surface methodology (RSM) to achieve the maximum Fe2+ chelating activity and reducing power. The antioxidant properties of optimum treatment (DPPH radical scavenging activity, reducing power, hydroxyl radical scavenging activity, Fe2+ chelating activity and total antioxidant activity) at concentrations of 10-50 mg/ml were compared with the antioxidant activity of nonhydrolyzed protein and vitamin C. Results: The optimum conditions were determined by the software as enzyme to substrate ratio of 2. 32%, temperature of 47. 04 ° C and time of 198. 21 minutes. Under these conditions, the Fe2+ chelating activity and reducing power were predicted to be 79. 15 % and 1. 29, respectively. The results showed that the maximum total antioxidant activity (1. 20), hydroxyl radical scavenging activity (69. 49 %) and reducing power (1. 12) were achieved at the concentration of 40 (mg/ml), and the maximum DPPH radical scavenging activity (50. 99 %) was obtained at the concentration of 50 (mg/ml). The maximum Fe2+ chelating activity (71. 92%) of protein hydrolysate was 2. 5 times more than the unhydrolyzed protein. Conclusion: The results showed that enzymatic hydrolysis increased the antioxidant activity of fenugreek seed protein significantly. Fenugreek seed protein hydrolysate with its significant antioxidant properties could be used as potential functional ingredient in food formulations or pharmaceutical purposes.

Background and Objectives: Primary Aromatic Amines (PAAs) are contaminants that can migrate from food flexible packaging. The main origin of these compounds is polyurethane adhesives used in the laminating process of multilayer films. Residual aromatic di-isocyanates of the reaction of adhesive polymerization migrate into the food, and are hydrolyzed to PAAs by the moisture of food. 2, 4-and 2, 6-Toluene diamine (TDA) isomers or 4, 4'-, 2, 4'-and 2, 2'-methylene diamine (MDA) may migrate from laminated multilayer films. In this study, the migration of TDAs and MDAs was identified and analyzed in 24 samples of multilayer film by validated High Performance Liquid Chromatography (HPLC). Materials and Methods: Migration test was applied by 3% acetic acid on a sample of laminated films. Migrants was pre-concentrated using solid phase extraction cartridges (SPE). PAA values were measured by HPLC-DAD instrument. Results: Of 24 laminated multilayer samples, 15 samples were acceptable and 10 samples had PAAs higher than 10 μ g / kg. In the one sample of multilayer film, the total amount of 2, 4-TDA and 2, 6-TDA, and in the nine samples, the values of 2, 4'-MDA and 2, 2'-MDA were more than 10 μ g/kg. Conclusion: We can detect and analyze the five primary aromatic amines from laminated multilayer films with HPLC method. Also we can check the safety of these films, defects of lamination process, the structure of adhesive base and its sanitary/insanitary status.

Background and Objectives: Black peel pomegranate is one of the indigenous cultivars in Iran, which is approximately rare in comparison with other cultivars and is used as an herbal therapy. In this research, the aim was studying the polyphenol compounds and antioxidant activity of pomegranate juice, condensed juice with freeze dryer, and vacuum oven, and choosing the best pomegranate juice condensation method. Materials and Methods: For this purpose, pomegranate fruits were washed, and squeezed for obtaining the juice. After the juices were condensed by two methods (freeze dryer and vacuum oven), their antioxidant activity using DPPH assay, total phenol using Folin-Ciocalteu reagent, flavonoids using aluminum chloride method, and detection and quantity of polyphenol compounds using HPLC were determined. Results: The results showed that the highest polyphenol compound of the condensed black peel pomegranate juice was punicalagin B. In addition, the highest antioxidant activity (70. 0± 0. 40%), total phenol (2517. 0± 0. 75 mgGa/100ml), and flavonoid (390. 50± 0. 00 mgQ/100ml) were belonged to the condensed pomegranate juice with freeze dryer in comparison with natural pomegranate juice and condensed pomegranate juice with vacuum oven, respectively. There were significant differences in the amounts of antioxidant activity, polyphenol compounds, total flavonoid, and total phenol of the condensed pomegranate juices and natural pomegranate juice (p<0. 05). Conclusion: The condensed black peel pomegranate juice with freeze dryer had the highest polyphenol compounds and antioxidant activity values in comparison with the pomegranate juice with vacuum oven. Therefore, the condensation of pomegranate juice using freeze dryer because of preserving polyphenol compounds and their antioxidant activities is proposed for application in food industry.

Background and Objectives: Biscuit is the most popularly consumed bakery item, and due to higher consumption among children, increase of its nutritional value and safety is a necessity. Acrylamide is a potential carcinogen that is formed in carbohydrate-rich food products like biscuits at temperatures above 120oC. Among the various parameters, which affect acrylamide formation, the inhibitory effect of antioxidants has been recognized. So in this research, use of polyphenol-rich grape pomace powder to reduce acrylamide has been surveyed. Materials and Methods: Biscuits were prepared by replacing wheat flour to red grape pomace powder in different levels (0, 5, 10 and 15%), and physical (in terms of width, thickness, spread ratio and texture), chemical (moisture, ash, fat, protein and fiber) and sensory properties along with acrylamide content were investigated according to completely randomized design. Results: Replacement of wheat flour with red grape pomace powder had no effect on the fat content, while the moisture, ash, protein and fiber content of the biscuits increased. Physical studies exhibited a decrease in the thickness and an increase in the width, spread ratio and hardness of the biscuits. Acrylamide content of the biscuits decreased with the rising levels of supplementation with the greatest decrease (53. 99% in comparison to the control) with the addition of 15% grape pomace powder. Sensory evaluation outcome indicated that 10% fortified biscuits with red grape pomace powder showed higher overall acceptability. Conclusion: Use of red grape pomace powder, without any significant effect on the quality and sensory properties, decreased acrylamide formation as an unsafe component; so with respect to noticeable grape processing factories byproducts, incorporating of grape pomace in biscuit formulation could be advisable.