Search

In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate (PC) on improving the oxidative stability of cream powder in comparison with synthetic antioxidant (Butylated hydroxytoluene (BHT)) during the storage period at 20°C (8 weeks) and 45°C (4 weeks) was evaluated. The finding exhibited that peroxide, p‐anisidine, and total oxidation (TOTOX) values increased during the storage period. Samples containing PPE and PC showed suitable performance in controlling the cream powder oxidation. Also, PPE showed the highest antioxidant activity and can be proposed as a suitable replacement for a synthetic antioxidant (BHT). L* and b* values increased, while a* value decreased during the storage period. Also, the pH of the powders decreased significantly throughout the storage (reached nearly 6). Microbial counts of cream powders did not change during the storage period. The control sample showed the highest overall acceptability. Antioxidants of pomegranate can be proposed to control the oxidative stability of fat‐rich food products. [ABSTRACT FROM AUTHOR]

It is important for the probiotic to maintain its viability during food processing, gastrointestinal conditions, and storage. This study was aimed to apply the freeze-drying process to microencapsulate probiotic Lacticaseibacillus rhamnosus GG ATCC 53103. Wall materials consisted of whey protein isolate (WPI), WPI + fructooligosaccharides (WPI + FOS), WPI + galactooligosaccharides (WPI + GOS), and WPI + FOS + GOS. The results showed optimal levels of moisture content (3.85–4.1%) and water activity (0.087–0.115) in the freeze-dried powder (FDP) that contributed to the survival of L. rhamnosus during storage. The morphology of un-encapsulated FDP indicated cell deformation and pile up whereas, for encapsulated samples, they were well entrapped and randomly distributed. Freeze-dried free cells were larger than encapsulated cells, irrespective of the wall material type. The survival rate results were over 96% after freeze-drying, depending on the type of wall materials. However, in the simulated infant gastrointestinal digestion, WPI + FOS + GOS-encapsulated cells showed a minimum decline in cellular survival. The survival of encapsulated probiotics was about 11.2 and 10.22 log cfu/g before storage and at 24 weeks of storage, respectively. This decline in survivability is within an acceptable range since the encapsulated L. rhamnosus GG 53103 are for incorporation into an infant formula powder. Overall, the data demonstrated that using combination of wall materials shows a better protective effect when encapsulated L. rhamnosus GG 53,103 is freeze dried and can be used in infant formula and baby food industries. [ABSTRACT FROM AUTHOR]

Objective: Oral administration of insulin is a potential candidate for managing diabetes. However, it is obstructed by the gastrointestinal tract barriers resulting in negligible oral bioavailability. Methods: This investigation presents a novel nanocarrier platform designed to address these challenges. In this regard, the process involved amination of sodium alginate by ethylene diamine, followed by its conjugation with deoxycholic acid. Results: The resulting DCA@Alg@INS nanocarrier revealed a significantly high insulin loading content of 63.6 ± 1.03% and encapsulation efficiency of 87.6 ± 3.84%, with a particle size of 206 nm and zeta potentials of -3 mV. In vitro studies showed sustained and pH-dependent release profiles of insulin from nanoparticles. In vitro cellular studies, confocal laser scanning microscopy and flow cytometry analysis confirmed the successful attachment and internalization of DCA@Alg@INS nanoparticles in Caco-2 cells. Furthermore, the DCA@Alg@INS demonstrated a superior capacity for cellular uptake and permeability coefficient relative to the insulin solution, exhibiting sixfold and 4.94-fold enhancement, respectively. According to the uptake mechanism studies, the results indicated that DCA@Alg@INS was mostly transported through an energy-dependent active pathway since the uptake of DCA@Alg@INS by cells was significantly reduced in the presence of NaN3 by ~ 92% and at a low temperature of 4°C by ~ 94%. Conclusions: Given the significance of administering insulin through oral route, deoxycholic acid-modified alginate nanoparticles present a viable option to surmount various obstacles presented by the gastrointestinal. [ABSTRACT FROM AUTHOR]

In this work, Enterococcus faecium, the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loaded nanoemulsion (SNE), savory-loaded emulsion (SE), peppermint-loaded nanoemulsion (PNE), and peppermint-loaded emulsion (PE) were investigated against spoilage microorganisms. Nanoemulsions with average particle sizes in the range of 109.27 to 118.55 nm were developed by sonication and remained more stable than emulsion samples for 2 weeks. Regardless of emulsion type, the highest antimicrobial activity was detected for savory-loaded samples. Moreover, the significant enhancements in the antimicrobial activity of SNE compared to SE were confirmed by increasing the inhibition zone diameter (17.6%) and decreasing MIC (50%) and MBC (50%) due to the higher specific surface area of smaller droplets. The TEM and SEM micrographs confirmed the inhibitory effects of SNE due to the significant changes in the cell wall integrity of Enterococcus faecium. [ABSTRACT FROM AUTHOR]

The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inactivated yeast, cocci, Bacillus spp. and lactobacilli cells. The characteristics of microorganisms related to "Pickering stabilization" including morphology, surface charge, interfacial tension, and "contact angle" were firstly studied. After that, the cells-stabilized PEs were characterized from both kinetic and thermodynamic viewpoints, microstructure and rheological properties. The interfacial tension and "contact angle" values of various microorganisms ranged from 16.33 to 38.31 mN/m, and from 15° to 106°, respectively. The mean droplet size of PEs ranged from 11.51 to 57.69 µm. Generally, the physical stability of cell-stabilized PEs followed this order: lactobacilli > Bacillus spp. > cocci > yeast. These variations were attributed to the morphology and cell wall composition. Increasing the microorganism concentration significantly increased the physical stability of PEs from a maximum of 12 days at 10 wt% to 35 days at 15 wt% as a result of better interface coverage. Shear-thinning and dominant elastic behaviors were observed in PEs. Physical stability was affected by the free energy of detachment. Therefore, food-grade microorganisms are suggested for stabilizing PEs. [ABSTRACT FROM AUTHOR]

The present research is aimed at developing novel intelligent pH-sensitive films based on Persian gum and gelatin using purple carrot extract. To this end, films were developed by mixing polymer solutions containing Persian gum (5%) and gelatin (5%), in equal proportions and partially replacing distilled water of solutions with purple carrot extract at 0, 15, 30, and 45%. Total anthocyanin content, antioxidant activity, color indices, and tensile strength of films were evaluated. Purple carrot extract incorporation in the film caused a slight reduction in the lightness and an increase in the anthocyanin content, DPPH inhibition, yellowness, redness, and tensile strength. The sample containing 45% extract (anthocyanin concentration was 2.39 mg/ml) was selected as the best pH-sensitive film based on mechanical and antioxidant properties and evaluated in terms of moisture content, moisture absorption, pH, heat seal ability, thickness, contact angle, FTIR, X-ray diffraction, and colorimetric tests. The sensitivity of the film to pH changes was assessed in the range of 2-12. The color of the film changed from pink to blue as a function of pH. The results proved that films based on Persian gum, gelatin, and purple carrot extract could be used as novel food grade biomaterials to monitor the freshness/spoilage of food. [ABSTRACT FROM AUTHOR]

Whey-less cheese (WLC) containing different concentrations (1% and 2%) of purple carrot powder (PCP) was produced, then its physical, chemical, and sensorial characteristics were investigated during a six-week storage period (SP). The PCP-2% sample showed the highest total phenolic content at the beginning of the SP (163.58 mg gallic acid/100 g) and achieved the highest overall acceptance (3.95). Total anthocyanin content and a ∗ value were statistically stable during the SP. The antioxidant activity for PCP-2% was enhanced. Fortified WLC samples showed less hardness compared to the control. The results indicated that fortification of WLC with PCP could improve properties, and due to the acylated anthocyanins provided by PCP, the color remained constant during the SP. Furthermore, bioactive components of milk are preserved in WLC. Also, it is more cost-efficient and environmentally friendly. In conclusion, WLC fortified with PCP can be suggested as a dairy product with significant improved properties. [ABSTRACT FROM AUTHOR]

Background: Virus-like particles are an interesting vector platform for vaccine development. Particularly, Hepatitis B virus core antigen has been used as a promising VLP platform. It is highly expressed in different recombinant expression systems, such as E. coli, and self-assembled in vitro. It effectively improves the immunogenicity of foreign antigenic epitopes on its surface. Various foreign antigens from bacteria, viruses, and protozoa can be genetically inserted into such nanoparticles. The effective immunogenicity due to VLP vaccines has been reported. However, no research has been performed on the SARS-CoV2 vaccine within this unique platform through genetic engineering. Considering the high yield of target proteins, low cost of production, and feasibility of scaling up, E. coli is an outstanding expression platform to develop such vaccines. Therefore, in this investigation, we planned to study and develop a unique HBc VLP-based vaccine against SARS-Cov2 utilizing the E. coli expression system due to its importance. Results: Insertion of the selected epitope was done into the major immunodominant region (MIR) of truncated (149 residues) hepatitis B core capsid protein. The chimeric protein was constructed in PET28a+ and expressed through the bacterial E. coli BL21 expression system. However, the protein was expressed in inclusion body forms and extracted following urea denaturation from the insoluble phase. Following the extraction, the vaccine protein was purified using Ni2 + iminodiacetic acid (IDA) affinity chromatography. SDS-PAGE and western blotting were used to confirm the protein expression. Regarding the denaturation step, the unavoidable refolding process was carried out, so that the chimeric VLP reassembled in native conformation. Based on the transmission electron microscopy (TEM) analysis, the HBC VLP was successfully assembled. Confirming the assembled chimeric VLP, we explored the immunogenic effectivity of the vaccine through mice immunization with two-dose vaccination with and without adjuvant. The utilization of adjuvant was suggested to assess the effect of adjuvant on improving the immune elicitation of chimeric VLP-based vaccine. Immunization analysis based on anti-spike specific IgG antibody showed a significant increase in antibody production in harvested serum from immunized mice with HBc-VLP harboring antigenic epitope compared to HBc-VLP- and PBS-injected mice. Conclusions: The results approved the successful production and the effectiveness of the vaccine in terms of humoral IgG antibody production. Therefore, this platform can be considered a promising strategy for developing safe and reasonable vaccines; however, more complementary immunological evaluations are needed. [ABSTRACT FROM AUTHOR]

This research reports the first application of the reverse spherification (RVS) method for encapsulation of two probiotics (Lacticaseibacillus rhamnosus GG and L. plantarum 299 V) compared to the basic spherification (BS). These probiotics were encapsulated in different solutions encompassing various contents of alginate, gelatin, and gellan gum. The RVS bead diameters was about 1.5 times bigger and hardness was 70%–80% lower than BS samples. As determined by Raman spectral mapping, the RVS beads had two calcium alginate walls but the BS beads had only one. The inner wall of the RVS beads was more than three times thicker than outer wall. The encapsulation yields of gelatin/gellan gum and gelatin beads prepared by both methods were >1.5% alginate beads. All the RVS-prepared beads were resistant to stomach acid and showed no significant reduction in the intestine. Furthermore, the incorporation of gelatin and gellan gum into alginate led to higher cell protection. For 1.5% alginate beads, <67% survival was achieved after acid exposure but in others, >77% survival was observed; RVS beads were about 1 log above than BS ones. The proposed novel microencapsulation method efficiently increased the viability of probiotic bacteria compared to the conventional approaches. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the electrostatic interaction between soy protein isolate (SPI) and water-soluble part of Persian gum (PG) as function of pH (2–7), protein to polysaccharide mixing ratio (MR 8:1–1:10), and total concentration of biopolymer (TC 0.1, 0.3 and 0.6% W/W). The results showed that the formation of soluble complexes was initiated near the isoelectric point (pI) of SPI. Decreasing the MR reduced the values of two critical pH (pHφ and pHopt) with a more considerable effect at TC of 0.1% W/W for pHopt. The effect of ionic strength was also studied using two salts (NaCl and CaCl2) at different concentrations (0–200 mM). Increasing ionic strength prevented the interaction due to the charge screening effect. Particle size and zeta potential of physically stable complexes ranged from 466 to 701 nm and − 70 to − 82 mV, respectively. The relative viscosity of SPI/WPG mixture was decreased from 2.20 to 1.24 during pH reduction from 6.0 to 3.8 confirming the compaction phenomenon. The stable colloidal systems might have applications in designing delivery systems for utilization in food products and beverages. [ABSTRACT FROM AUTHOR]

The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0–30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm−1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G′, G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films. [ABSTRACT FROM AUTHOR]

In this study, an edible film based on gelatin -Persian gum was prepared and optimization of the edible film was done using Design Expert and Mixture Design. The resulting films were subjected to various physicochemical tests, including pH, total solid, heat seal ability, tensile strength, contact angle, calorimetric and moisture absorption. At first, modeling of responses was done using data regression analysis, and then 3D charts were drawn to show the effects of gelatin (0.5 -1), Persian gum (0.5 -1), and Glycerol (0 -0.5) on the film characteristics. Finally, Numerical optimization based on optimization goals was performed and the optimal point with the highest desirability (0.78) was obtained. The ratio of each of the independent variables in the optimal formula was 0.5. Various properties of the optimal film including pH, total solid, heat seal ability, tensile strength, contact angle, moisture absorption, L*, a* and b* were obtained at 6.66, 95.61%, 84.45 N/M, 64.5 N, 77.34°, 4.5%, 70.98, 0.97 and 0.66 respectively. Generally, the findings proposed that the gelatin -persian gum -based edible film can be used as a food packaging material. [ABSTRACT FROM AUTHOR]

Fungal agents emerged as post‐pasteurization contamination are responsible for the spoilage in yogurt drink. In this work, the antifungal effects of some lactic acid bacteria (LAB) on the spoilage yeasts isolated from yogurt drink (Doogh) were evaluated. First, the microbial growth in the yogurt drink samples during the storage time was investigated, and the isolated microorganisms were identified using biochemical methods and sequencing of the specific amplicons. Yeasts (3–7 log CFU ml–1) were found to be the most abundant microorganisms (specific spoilage organisms) in several samples. Using the amplification technique of rDNA by ITS1 and ITS4 primers, the dominant yeasts were identified as Pichia kudriavzevii, Kluyveromyces marxianus, and Candida parapsilosis. Then, the antimicrobial activity of 37 strains of LAB against the isolated yeasts was studied using broth microdilution. Eventually, the strains of Lacticplantibacillus plantarum (245, 24, P6, and P7), Lactiplantibacillus pentosus (20), and Levilactobacillus brevis (30) exhibited significant antifungal activity. In the most effective impacts, lag times of C. parapsilosis, K. marxianus, and P. kudriavzevii were increased by almost 12–19 h, 12–19 h, and 2–6 h, respectively, while the area under the growth curve for these yeasts was reduced to lower than 40%, near 16%, and approximately 67%, in the order given. Overall, these bacteria showed high potential as the substituents for chemical preservatives in yogurt drinks. Practical Application: Spoilage yeasts were isolated from yogurt drink and identified by molecular method. Isolated yeasts belonged to Pichia, Kluyveromyces, and Candida genera. Inhibitory effects of 37 strains were evaluated against the spoilage yeasts. Cell‐free supernatant was used against the isolated fungi in microdilution method. Several LAB strains showed a significant antimicrobial activity. [ABSTRACT FROM AUTHOR]

The main objective of this research was to evaluate the partial replacement of cholesterol (CSL) with vitamin D3 (VD3) on the niosome structure. The effects of different molar ratios of Span 60 (SP60) : Tween 60 (TW60) and CSL : VD3 were investigated on the physicochemical characteristics of niosomes, including particle size, span (distribution width), stability, and encapsulation efficiency of VD3. The data were then optimized using response surface methodology (RSM). Larger particles were obtained as the ratios of SP60 : TW60 and CSL : VD3 were increased. The smallest particles were obtained at SP60 : TW60 and CSL : VD3 ratios of 40.46 : 59.54 and 38.06 : 61.94, respectively. Increasing the ratio of SP60 : TW60 led to higher values of span. As CSL : VD3 ratio was increased from 0 : 100 to 67.67 : 32.32, value of the span was decreased; however, increasing this ratio further led to the increased value of the span. The lowest values of the span were observed at SP60 : TW60 and CSL : VD3 ratios of 67.90 : 32.10 and 72.41 : 27.59, respectively. The increase in the SP60 : TW60 ratio led to lower values of encapsulation efficiency. The highest values for encapsulation efficiency were observed at ratios of 31.76 : 68.24 and 40.02 : 59.98 for SP60 : TW60 and CSL : VD3, respectively. The highest stability was observed at SP60 : TW60 and CSL : VD3 ratios of 31.72 : 68.28 and 14.65 : 85.35, respectively. The optimum conditions were achieved at ratios of 31.72 : 68.28 and 49.37 : 50.63 for SP60 : TW60 and CSL : VD3, respectively. Finally, it can be concluded that VD3 is a suitable replacement for CSL in terms of stability and encapsulation efficiency of niosome. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae is known for its outstanding ability to produce ethanol in industry. Underlying the dynamics of gene expression in S. cerevisiae in response to fermentation could provide informative results, required for the establishment of any ethanol production improvement program. Thus, representing a new approach, this study was conducted to identify the discriminative genes between improved and repressed ethanol production as well as clarifying the molecular responses to this process through mining the transcriptomic data. The significant differential expression probe sets were extracted from available microarray datasets related to yeast fermentation performance. To identify the most effective probe sets contributing to discriminate ethanol content, 11 machine learning algorithms from RapidMiner were employed. Further analysis including pathway enrichment and regulatory analysis were performed on discriminative probe sets. Besides, the decision tree models were constructed, the performance of each model was evaluated and the roots were identified. Based on the results, 171 probe sets were identified by at least 5 attribute weighting algorithms (AWAs) and 17 roots were recognized with 100% performance Some of the top ranked presets were found to be involved in carbohydrate metabolism, oxidative phosphorylation, and ethanol fermentation. Principal component analysis (PCA) and heatmap clustering validated the top-ranked selective probe sets. In addition, the top-ranked genes were validated based on GSE78759 and GSE5185 dataset. From all discriminative probe sets, OLI1 and CYC3 were identified as the roots with the best performance, demonstrated by the most weighting algorithms and linked to top two significant enriched pathways including porphyrin biosynthesis and oxidative phosphorylation. ADH5 and PDA1 were also recognized as differential top-ranked genes that contribute to ethanol production. According to the regulatory clustering analysis, Tup1 has a significant effect on the top-ranked target genes CYC3 and ADH5 genes. This study provides a basic understanding of the S. cerevisiae cell molecular mechanism and responses to two different medium conditions (Mg2+ and Cu2+) during the fermentation process. [ABSTRACT FROM AUTHOR]

Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm. [ABSTRACT FROM AUTHOR]

After its emergence in late 2019 SARS-CoV-2 was declared a pandemic by the World Health Organization on 11 March 2020 and has claimed more than 2.8 million lives. There has been a massive global effort to develop vaccines against SARS-CoV-2 and the rapid and low cost production of large quantities of vaccine is urgently needed to ensure adequate supply to both developed and developing countries. Virus-like particles (VLPs) are composed of viral antigens that self-assemble into structures that mimic the structure of native viruses but lack the viral genome. Thus they are not only a safer alternative to attenuated or inactivated vaccines but are also able to induce potent cellular and humoral immune responses and can be manufactured recombinantly in expression systems that do not require viral replication. VLPs have successfully been produced in bacteria, yeast, insect and mammalian cell cultures, each production platform with its own advantages and limitations. Plants offer a number of advantages in one production platform, including proper eukaryotic protein modification and assembly, increased safety, low cost, high scalability as well as rapid production speed, a critical factor needed to control outbreaks of potential pandemics. Plant-based VLP-based viral vaccines currently in clinical trials include, amongst others, Hepatitis B virus, Influenza virus and SARS-CoV-2 vaccines. Here we discuss the importance of plants as a next generation expression system for the fast, scalable and low cost production of VLP-based vaccines. [ABSTRACT FROM AUTHOR]

Pomegranate juice (PJ) (at concentrations of 13% and 17%) was added to yogurt and its physicochemical and microbial properties were investigated. PJ improved several features of yogurt, bringing an increase in total phenolic contents by 4.3–6.1 and 5.3–7.3 fold in response to 13% and 17% PJ, respectively. Also, there were increases in the total anthocyanin contents of yogurt by 2650–2870 and 3470–3820 fold in response to the said juice concentrations. These increases were observed in both set and stirred yogurts, whereas IC50 values of the yogurts decreased by 2.2–2.6 and 3.0–3.3 fold, respectively, compared to the control samples. Total acidity, syneresis, and redness value of the yogurts increased, parallel to the increase in the PJ concentration being added. Also, Streptococcus thermophilus count decreased significantly, whereas no significant effect was observed on the population count of Lactobacillus delbrueckii subsp. bulgaricus. Among PJ yogurt samples, the panelists selected the 13% PJ stirred yogurt as the best sample. PJ was observed to contain valuable bioactive compounds with functional and medicinal effects that culminate in health benefits. [ABSTRACT FROM AUTHOR]

Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs) together with CRISPR-associated (Cas) proteins have catalysed a revolution in genetic engineering. Native CRISPR-Cas systems exist in many bacteria and archaea where they provide an adaptive immune response through sequence-specific degradation of an invading pathogen's genome. This system has been reconfigured for use in genome editing, drug development, gene expression regulation, diagnostics, the prevention and treatment of cancers, and the treatment of genetic and infectious diseases. In recent years, CRISPR-Cas systems have been used in the diagnosis and control of viral diseases, for example, CRISPR-Cas12/13 coupled with new amplification techniques to improve the specificity of sequence-specific fluorescent probe detection. Importantly, CRISPR applications are both sensitive and specific and usually only require commonly available lab equipment. Unlike the canonical Cas9 which is guided to double-stranded DNA sites of interest, Cas13 systems target RNA sequences and thus can be employed in strategies directed against RNA viruses or for transcriptional silencing. Many challenges remain for these approach, including issues with specificity and the requirement for better mammalian delivery systems. In this review, we summarize the applications of CRISPR-Cas systems in controlling mammalian viral infections. Following necessary improvements, it is expected that CRISPR-Cas systems will be used effectively for such applications in the future. [ABSTRACT FROM AUTHOR]

Monoclonal antibodies (mAbs) are widely employed as invaluable therapeutics for a vast number of human disorders. Several approaches have been introduced for the improvement of mAb production in Chinese hamster ovary (CHO) cells due to the increasing demand for these products. In this regard, various chromatin-modifying elements such as insulators have been incorporated in the expression vectors to augment mAb expression. In this study, human gamma-satellite insulator containing vectors were utilized for the expression of an anti-proprotein convertase subtilisin/kexin type 9 (PCSK9) mAb in CHO-K1 cells. To this aim, dual expression vectors encoding the antibody light chain (LC) and heavy chain (HC) with or without the insulator element were constructed, and mAb expression was evaluated in transient and stable expression. Based on the results, mAb expression significantly increased in the stable cell pool, and clonal cells developed using the human gamma-satellite insulator. In contrast, transient antibody expression was not affected by the insulator element. Finally, the enhancement of LC and HC mRNA levels was found in the insulator containing stable cell pools using the quantitative real-time-polymerase chain reaction (qRT-PCR). Our findings showed the positive effect of the human gamma-satellite insulator on the stable expression of an anti-PCSK9 immunoglobulin G1 (IgG1) mAb in CHO-K1 cells using dual expression vectors. [ABSTRACT FROM AUTHOR]

Many flavoring agents on the market are extracted from natural sources or synthesized chemically. Due to the disadvantages of both methods, biotechnology is becoming a promising alternative. In this study, short chain ethyl esters with fruity notes were biosynthesized in UHT whole milk via coupling ethanolic fermentation with lipase (Palatase®) transesterification. Kluyveromyces marxianus, Lactobacillus fermentum and Lb. paracasei were used for fermentation. Milk fat was esterified with in situ produced ethanol by adding lipase at 0, 8 and 24 h of fermentation. Viable cell counts and pH were monitored during 48 h fermentation period. Flavor active ethyl esters, ethanol and free fatty acids were analyzed using headspace SPME-GC. Free fatty acid levels were lower in K. marxianus samples than lactobacilli. K. marxianus produced higher amounts of ethanol and esters than lactic acid bacteria. Viable cell counts decreased after lipase application at 0 and 8 h, possibly due to fatty acid production. Addition of lipase at 24 h resulted in improved cell counts as well as ethanol and ester production in the case of K. marxianus. This study demonstrated that fermenting milk with alcohol producing cultures in conjunction with lipase application can be an alternative to artificial flavorings in fermented milks. [ABSTRACT FROM AUTHOR]

Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation of ice cream mix was carried out using Lactobacillus casei and Lactobacillusplantarum. Fermented samples had lower pH and higher acidity than unfermented samples. The highest viability of probiotics during storage was associated with synbiotic ice creams, demonstrating a beneficial role of fructooligosaccharides for the growth of lactic acid bacteria (LAB). The highest degree of hydrolysis (DH) (9%–12%) and the highest 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (75%–78%) was associated with synbiotic ice creams. The results showed that melting postponed, and the apparent viscosity (μapp) was increased for the ice creams formulated with fructooligosaccharides. The maximum μapp (~2 Pa∙s) and the highest gumminess (9,528.70 gf) and cohesiveness (0.32) were associated with the synbiotic ice cream having L. casei. Sensory analysis showed that the fermented ice creams had lower overall acceptability than the unfermented ice creams due to the high acidity as a consequence of LAB growth. Novelty impact statement: A comparison between Lactobacillus plantarum and L. casei for the development of synbiotic ice creams showed that the ice cream fermented by L. casei had a higher apparent viscosity, gumminess, and cohesiveness.Addition of fructooligosaccharides to the ice cream mix inoculated with lactic acid bacteria reduced the adverse effect of LAB on the sensory properties.The incorporation of fructooligosaccharides and LAB resulted in the development of synbiotic ice creams with improved tehchno‐functional properties and higher antioxidant activity compared to the control ice cream. [ABSTRACT FROM AUTHOR]

Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus fermentum ATCC 14931, Lactobacillus reuteri DSM 17938, and Lactobacillus buchneri NCIMB 40788 were used as in situ ethanol producers. Ultra-high temperature (UHT) cream (30% fat) was added to the fermentation media as a fat source, which was esterified with produced ethanol by Palatase. Viable cell counts and pH were monitored at 0, 24 (Palatase addition), and 48 h (end of fermentation). Free fatty acids of up to 12 carbon chain and their ethyl esters were analyzed using gas chromatography/mass spectrometry. Results: Palatase did not affect the viable cell counts of Lactobacillus reuteri and Lactobacillus buchneri, but increased the viable cell counts of Lactobacillus fermentum. Ethyl ester and free fatty acid levels of the samples increased after Palatase addition. Lactobacillus fermentum produced higher ester levels in ultrafiltration whey permeate whereas other lactobacilli produced higher ester levels in traditional whey. Lactobacillus buchneri included the lowest ester levels and Lactobacillus reuteri included the lowest free fatty acid levels between the lactobacilli. The ester levels of Lactobacillus reuteri samples were the highest in most cases. Free fatty acid levels were higher in traditional whey than ultrafiltration whey permeate. Conclusions: This method can be recommended as an alternative to artificial flavorings with the advantage of labeling products as natural. [ABSTRACT FROM AUTHOR]

The present research aimed to produce Fruit Feta-type cheese and investigate the effects of pomegranate juice on the manufacturing process and characterization of Feta-type cheese during storage. In order to produce Feta-type cheese with pomegranate juice, part of the milk was replaced with pomegranate juice. Therefore, it was necessary to produce Feta-type cheese with whey-less method, which is a good substitute for ultrafiltrated cheese. Initially, whey-less Feta-type cheese was produced. The formula was optimized based on the physicochemical characteristics of the marketed ultrafiltrated Feta cheeses. At the optimal point, the amount of cream, MPC, WPC, and fresh milk were 45.6, 11.7, 2.7, and 40%, respectively. Whey-less Feta-type cheese with these ratios was produced and the effects of different levels of pomegranate juice (0, 5, 10, 15, and 20%) on its physicochemical, textural, microbial, and sensorial properties during 60 days of storage were studied. The results showed that pomegranate juice increased acidity, total phenol, anthocyanin, DPPH inhibition, and a ∗ value, and reduced the pH, peroxide value, thiobarbituric acid (TBA), proteolysis, lipolysis, and L ∗ and b ∗ values. Adding pomegranate juice to cheese reduced all of the textural indices except the adhesiveness. Sensory evaluation of the samples showed that the sample containing 20% of pomegranate juice had a higher score and was selected as the best sample. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of Lactobacillus plantarum and Bacillus coagulans on serum lipid profile and lowering potential of probiotic in hypercholesterolemic rats. Twenty-eight male Wistar rats were divided into four groups as follows: (1) control group, fed standard commercial diet; (2) HC group, fed high-cholesterol diet; (3) HC + LP group, fed high-cholesterol diet and gavaging of L. plantarum; and (4) HC + BC group fed high-cholesterol diet and gavaging of B. coagulans. After 28 and 50 days, serum lipid profile; serum ALT and AST; the body and organ weights; fecal total count; Enterobacteriaceae, L. plantarum, and B. coagulans counts; and blood glucose tolerance were measured. We observed that levels of triglyceride, cholesterol, LDL, VLDL, and atherogenic index in serum were significantly lower in the HC + probiotic groups. Also, serum ALT and AST were significantly decreased in probiotic-treated groups. In addition, we found that feeding of a high-cholesterol diet for 50 days produced significant increases in the body weight, in addition to the fact that the administration of L. plantarum and B. coagulans has considerably reduced the body weight gain. B. coagulans and L. plantarum can survive passing through the upper-gastrointestinal tract after oral feeding to the rats and colonized in their colon. These bacteria could be exploited as a potential biotherapeutic remedy to reduce TC, TG, LDL, VLDL, and atherogenic index in hypercholesterolemic condition. [ABSTRACT FROM AUTHOR]

Kefir is a natural probiotic compound with a long history of health benefits which can improve wound healing. This study investigated the regeneration potential of kefir in vitro scratch assay and in vivo burn wound in rat model. Cytotoxicity of different concentrations of kefir was evaluated by colorimetric methylthiazoltetrazolium assay. A scratch wound experiment was performed to investigate the ability of kefir in reducing the gap of wounds in a dose-dependent manner, in vitro. The standardized kefir was incorporated into silver sulfadiazine (SSD) and applied on burn wounds in vivo, and was compared with the SSD and negative control groups after 7, 14, and 28 days of treatment. The wound sites were then removed for histopathological and morphometric analyses, assessment of interleukin-1β (IL-1β), transforming growth factor-β1 (TGF-β1), basic fibroblast growth factor (bFGF), dry weight, and hydroxyproline contents. Kefir enhanced proliferation and migration of human dermal fibroblast (HDF) cells and 12.50, 6.25, and 3.12 μL/mL concentrations showed better effects on the scratch assay. Kefir resulted in reduction of IL-1β and TGF-β1 expression at day 7 compared to the negative control. Kefir also reduced the expression of IL-1β at days 14 and 28 and stimulated bFGF at day 28. It significantly improved the dry matter and hydroxyproline contents in the burn wounds. Kefir also resulted in enhanced angiogenesis and elevated migration and proliferation of fibroblasts and improved fibrous connective tissue formation in the wound area. The morphometric results indicated significant global contraction values in the kefir-treated wounds compared to other groups. Taken together, the findings suggest that kefir has considerable ability to accelerate healing of the burn wounds. Therefore, kefir may be a possible option to improve the outcomes of severe burns. [ABSTRACT FROM AUTHOR]

Effects of Spirulina (Arthrospira platensis) addition were evaluated on probiotic Lactobacillus casei growth in bacteriologically acidified feta-type (BAF) cheese. The chemical, textural, and sensorial characteristics of cheese were measured. After 60 days of storage, there were significantly higher viable counts of Lb. casei (9.10–9.35 log CFU g−1) in Spirulina samples in comparison with the control (8.68 log CFU g−1). The viable counts of Lb. casei were maintained more successfully in the probiotic BAF cheese which contained Spirulina. The values of titratable acidity, dry matter, and protein contents of Spirulina samples were higher than the control. Furthermore, samples with Spirulina exhibited softer textures which led to an easier disintegration and chewing of the BAF cheese. Based on the results of the sensorial evaluation, no significant difference was observed between the control and the samples with 0.5 or 1.0% Spirulina. In conclusion, Spirulina is deemed a satisfactory nutritional source which can be added to BAF cheese without having any adverse effects on its characteristics. Graphical abstract Effect of Spirulina powder on probiotic BAF cheese [ABSTRACT FROM AUTHOR]

Symbiotic bread was produced by straight dough and frozen part‐baking methods using inulin as a prebiotic (0–7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re‐baking and storage at room temperature. Practical applications: Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part‐baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part‐baked bread industry to produce bread with improved health benefits and acceptable quality. [ABSTRACT FROM AUTHOR]

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90 days storage at − 18 °C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380 ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598 ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers' properties. [ABSTRACT FROM AUTHOR]

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage. [ABSTRACT FROM AUTHOR]

Solvent-free microwave extraction (SFME) and microwave-assisted hydrodistillation (MAHD) were utilized for extraction of lemon verbena essential oil (EO) in comparison with the conventional hydrodistillation (HD). Chemical composition, extraction yield, physical properties, operation cost, antioxidant activity, and antifungal activities of extracted EOs were measured. Final yields of extraction and physical properties of extracted EOs did not show any significant difference among the three methods, but the required extraction time for extraction by microwave-assisted extraction (MAE; i.e., MAHD and SFME) methods improved to a shorter time span. Even though the compounds in all three extraction techniques were exactly similar, extraction by MAE methods, especially the SFME, increased the quantity of oxygenated compounds such as citral isomers (geranial and neral) in comparison with HD. The obtained results showed that MAE methods, especially SFME, can selectively extract oxygenated compounds such as citral isomers and improve antioxidant and antifungal activities of the extracted EOs. Practical applications Oxygenated compounds like citral isomers are mostly effective in treating many health disorders. According to the results of this study, microwave extraction like MAHD and SFME result in the enrichment of citral isomers of EOs. This selective extraction can affect antioxidant and antifungal activities of EOs extracted by the microwave method in comparison with conventional methods like HD. [ABSTRACT FROM AUTHOR]

In the current investigation, attempts were made to determine if ozone treatment can affect the aflatoxin M1 (AFM1) content of milk. Aflatoxin M1 by a pre-determined concentration of 0.56 µg/ Kg was added to milk. Milk samples, were then exposed to gaseous ozone (80 mg/min) in containers for durations of 0, 0.5, 1, 2, 5 and 10 min. The longer exposure time to ozone was more efficient in breaking down the AFM1 in milk. Results indicated that AFM1 was reduced by 50%, when milk was ozonated at for 5 min. The pH and oxidation value of milk did not change significanty as a result of the treatments. The β-carotene content was significantly reduced and the total microbial count in milk decreased parallel to the longer exposure time. Also, it was through this longer exposure time by ozone that the L* values of milk increased significantly (p < 0.05), while the b* values significantly decreased. To the best of our knowledge, this is the first study that uses ozone to degrade AFM1 in milk. [ABSTRACT FROM AUTHOR]

The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45 days of storage at 4C. Results indicated that pH, aw value, phenolic compounds and color values ( L* and a* values) decreased during storage. Samples incorporated with 500 ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2 log cfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage. Practical Application Food decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products. [ABSTRACT FROM AUTHOR]

Background: Cadmium is a heavy metal that causes oxidative stress and has toxic effects in humans. The aim of this study was to investigate the influence of two probiotics along with a prebiotic in preventing the toxic effects of cadmium in rats. Methods: Twenty-four male Wistar rats were randomly divided into four groups namely control, cadmium only, cadmium along with Lactobacillus plantarum (1 x 109 CFU/day) and inulin (5% of feedstuff) and cadmium along with Bacillus coagulans (1 x 109 spore/day) and inulin (5% of feedstuff). Cadmium treated groups received 200 µg/rat/day CdCl2 administered by gavage. During the 42-day experimental period, they were weighed weekly. For evaluation of changes in oxidative stress, the levels of some biochemicals and enzymes of serum including SOD, GPX, MDA, AST, ALT, total bilirubin, BUN and creatinine, and also SOD level of livers were measured at day 21 and 42 of treatment. The cadmium content of kidney and liver was determined by using atomic absorption mass spectrophotometry. Data were analyzed using analysis of variance (ANOVA) followed by Duncan's post hoc test. Results: Treatment of cadmium induced rats with synbiotic diets significantly improved the liver enzymes and biochemical parameters that decreased AST, ALT, total bilirubin, BUN and metal accumulation in the liver and kidney and increased body weight, serum and liver SOD values in comparison with the cadmium-treated group. No significant differences were observed with MDA and GPx values between all groups (p >0.05). Conclusions: This study showed that synbiotic diets containing probiotics (L. plantarum and B. coagulans) in combination with the prebiotic (inulin) can reduce the level of cadmium in the liver and kidney, preventing their damage and recover antioxidant enzymes in acute cadmium poisoning in rat. [ABSTRACT FROM AUTHOR]

In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at -18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (p < 0.05). Incorporating natural antioxidants led to a significant (p < 0.05) reduction in TBARS (36.58-46.34%) andmetmyoglobin (16.25-18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers. [ABSTRACT FROM AUTHOR]

In this study, radical scavenging and antifungal activities of Chaerophyllum macropodum and Oliveria decumbens essential oils (EOs) extracted with microwave-assisted hydrodistillation (MAHD) were evaluated in comparison with the same EOs extracted by conventional hydrodistillation (HD). The final EO yields that were obtained using HD (after 150 min) and MAHD (after 45 min) were 1.72 and 1.67% for C. macropodum and 8.10 and 7.91% for O. decumbens, respectively. There were no significant differences between the final EO yields extracted with HD and MAHD, but MAHD could significantly reduce the duration of the extraction operation. Average rates of EO accumulation (grams per minute) with MAHD were at least three times higher than with HD. Gas chromatography–mass spectrometry analysis of EOs indicated that there were no significant differences between the composition of EOs extracted by HD and MAHD. Both plants showed high radical scavenging activity, with 50% inhibitory concentration values of 0.430 to 0.431 mg/mL for C. macropodum and 0.142 to 0.146 mg/mL for O. decumbens. Antifungal activity was performed against six fungal species, including Aspergillus niger , Aspergillus oryzae , Penicillium chrysogenum , Trichoderma harzianum, Byssochlamys spectabilis, and Paecilomyces variotii. A. niger and A. oryzae were the most resistant fungi, and T. harzianum was the most susceptible. Evaluation of MIC and minimum fungicidal concentration values showed that the O. decumbens EOs were very active against all the tested fungi, which can be attributed to the high amounts of oxygenated terpenes in the EO content. Therefore, MAHD as a fast extraction technique did not have any adverse effects on chemical composition, radical scavenging activity, and antifungal activity of C. macropodum and O. decumbens EOs. [ABSTRACT FROM AUTHOR]

In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide ( EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four parameters were evaluated: syneresis, water-holding capacity, cohesiveness, and hardness. Results showed that strains with high proteolytic activity had lower acidifying activity during fermentation and storage. Samples containing EPS-producing starter cultures had low proteolytic activity except samples K, L, and M. These differences related to nature and characteristics of each strain. Counts of starter cultures in samples produced using strains with high proteolytic activity were higher than other samples. Textural analysis data showed significant differences ( p < .05) among strains in the four tested parameters. Strains with high proteolytic activity showed lower texture properties than other samples. Evaluation of sensory characteristics also showed samples prepared using strains with low or medium proteolytic activity and produced with EPS-producing strains have higher overall acceptability than other samples. Accordingly, microbial, physicochemical, and sensory properties of produced yogurts confirm that proteolytic activity is one of the most effective factors in quality of product and performance of each strain. [ABSTRACT FROM AUTHOR]

High consumption of processed red meat can cause health issues. Therefore, production of high-quality meat-free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ-carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat-free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. κ-Carrageenan and konjac mannan significantly improved the water-holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and κ-carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, κ-carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat-free sausages. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) ofTanacetum polycephalumandArtemisia chamaemelifoliawere extracted by microwave-assisted hydrodistillation (MAHD). Their antioxidant and antifungal activities were compared to the traditional hydrodistillation (HD). The ultimate EO yields were similar in both extraction methods, but the extraction duration in MAHD was significantly shorter than that of HD (150 min vs. 45 min) as regards both plants. Analysis of EOs by gas chromatography showed significant quantitative differences between their chemical compositions. The differences were a result of utilizing the two different methods of HD and MAHD. The antioxidant activities – reported as inhibitory concentration – of EOs obtained fromA. chamaemelifoliaandT. polycephalumwere in the range of 3.74–3.98 mg/mL and 2.47–2.63 mg/mL, respectively, which showed greater activity than that of BHT (22.19 mg/mL). The antifungal activities of EOs belonging toA. chamaemelifoliaandT. polycephalumshowed excellent inhibitory effects againstTrichoderma harizanum,Byssachlamys spectabilis, Paecilomyces variotii, andAspergillus oryzae. No significant differences were detected in physical properties, antioxidant activities, and antifungal activities of EOs with respect to both extraction methods. This article stands to introduce MAHD as a fast method that does not have adverse effects on the antioxidant and antifungal activities of the extracted EOs. [ABSTRACT FROM AUTHOR]

Background: Probiotics have been considered as an approach to addressing the consequences of different inflammatory disorders. The spore-forming probiotic strain Bacillus coagulans has demonstrated antiinflammatory and immune-modulating effects in both animals and humans. The prebiotic inulin also potentially affects the immune system as a result of the change in the composition or fermentation profile of the gastrointestinal microbiota. Objective: In the present study, an in vivo model was conducted to investigate the possible influences of probiotic B. coagulans and prebiotic inulin, both in combination and/or separately, on the downregulation of immune responses and the progression of rheumatoid arthritis (RA), using arthritis-induced rat model. Design: Forty-eight healthy male Wistar rats were randomly categorized into six experimental groups as follows: 1) control: normal healthy rats fed with standard diet, 2) disease control (RA): arthritis-induced rats fed with standard diet, 3) prebiotic (PRE): RA+ 5% w/w long-chain inulin, 4) probiotic (PRO): RA+ 10 spores/day B. coagulans by orogastric gavage, 5) synbiotic (SYN): RA + 5% w/w long-chain inulin and 109 spores/day B. coagulans, and 6) treatment control: (INDO): RA + 3 mg/kg/day indomethacin by orogastric gavage. Feeding with the listed diets started on day 0 and continued to the end of study. On day 14, rats were injected with complete Freund's adjuvant (CFA) to induce arthritis. Arthritis activity was evaluated by the biochemical parameters and paw thickness. Biochemical assay for fibrinogen (Fn), serum amyloid A (SAA), and TNF-α and alpha-1-acid glycoprotein (α1AGp) was performed on day 21, 28, and 35 (7, 14 and 21 days post RA induction), respectively. Results: Pretreatment with PRE, PRO, and SYN diets significantly inhibits SAA and Fn production in arthritic rats (P < 0.001). A significant decrease in the production of pro-inflammatory cytokines, such as TNF-α, was seen in the PRE, PRO, and SYN groups (P < 0.001), which was similar to the anti-inflammatory effect of indomethacin. Furthermore, no significant anti-inflammatory effects were observed following different treatments using α1AGp as an RA indicator. Pretreatment with all supplied diets significantly inhibited the development of paw swelling induced by CFA (P < 0.001). Conclusion: The results of this study indicate that the oral intake of probiotic B. coagulans and prebiotic inulin can improve the biochemical and clinical parameters of induced RA in rat. [ABSTRACT FROM AUTHOR]

The influence of drying air temperatures, drying air flow rate and feed flow rate on percentage survival rate (% SR) of starter and probiotic bacteria, moisture content, water activity and colour of probiotic yoghurt powder produced using a pilot-scale spray dryer was investigated. Optimisation of spray drying conditions was achieved based on the desirability value. Results showed that inlet air temperature, drying air flow rate, feed flow rate and outlet air temperature of 150 °C, 478 m3/h, 2 L/h and 63.3 °C, respectively, were optimal conditions to produce powder that meets quality specifications and with a satisfactory% SR. [ABSTRACT FROM AUTHOR]

In this study, application of various concentrations (0.025%, 0.05% and 0.075%) of Carum copticum essential oil (EO) were examined on oxidative stability of sunflower oil and there were compared to Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37 and 47 °C. The main compounds of EO were identified as thymol (50.07%), γ- terpinene (23.92%) and p-cymene (22.9%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Samples added with EO at 0.075% were the most stable during storage at both temperatures ( P < 0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor (F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC 50) of 20.3 ± 0.9 μg/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids. [ABSTRACT FROM AUTHOR]

In this study, the influence of the application of 0.025%, 0.05% and 0.075% of Zataria multiflora Boiss. essential oil (EO) on oxidative stability of sunflower oil was examined and the EO was compared to butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37°C and 47°C. The main components of EO were identified as carvacrol (45.6%), p-cymene (18.1%) and thymol (16.3%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had a lower antioxidant effect in comparison to BHA and BHT. Samples supplemented with EO concentration of 0.075% were the most stable during storage at both temperatures ( p<0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor ( F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH .) with a 50% inhibition concentration (IC50) of 34.3 ± 0.8 µg/mL. The results indicate that EO could be used as a natural antioxidant in oils for food uses. [ABSTRACT FROM AUTHOR]

Background: The development of effective nutritional supports for patients with chronic obstructive pulmonary diseases (COPD) is still challenging. This study was conducted to investigate the efficacy of daily consumption of fortified whey on inflammation, muscle mass, functionality, and quality of life in patients with moderate-to-severe COPD.Methods: A single-blind, randomized trial study was performed on patients with COPD (n = 46). Participants in the intervention group (n = 23) daily received 250 ml of whey beverage fortified with magnesium and vitamin C for 8 weeks. Any changes in inflammatory cytokines (including interleukin- 6 (IL-6) and tumor necrosis factor (TNFα)) were the primary outcomes and the secondary outcomes were fat-free mass, handgrip strength, malnutrition, glutathione and malondialdehyde serum concentrations, and health-related quality of life (HRQoL). Body composition and muscle strength were measured by Bioelectrical Impedance Analysis (BIA) and hydraulic hand dynamometer, respectively. Fat-free mass index (FFMI) was also calculated.Results: At the end of the study, 44 patients were analyzed. There were significant decreases in IL-6 concentrations in the intervention group compared to the control group. Also, FFMI, body protein, and handgrip strength increased significantly in the intervention group with significant changes between two groups. Moreover, improvement in health-related quality of life was observed in the intervention group compared to the control group. There were no significant changes in other study variables.Conclusions: This novel nutritional intervention decreased inflammatory cytokines levels, improved indices of skeletal muscle mass and muscle strength, and ultimately, increased HRQoL in patients with moderate-to-severe COPD. Thus, it is suggested to do further studies to assess the effects of nutrition intervention on COPD progression.Trial Registration: IR.SUMS.REC.1396.85 ( https://www.irct.ir/ ). [ABSTRACT FROM AUTHOR]