Search

Introduction: Full fat soybean is commonly used in the diet of ruminant nutrition to meet energy and protein requirements (Bailoni etal 2004). To eliminate the anti-nutritional substances and increasing bypass protein, soybean seeds are processed, and heat is the most common way used to processing soybeans. Heat processing was reduced the availability of fatty acids of rumen microorganisms and also due to reducing the ruminal biohydrogenation that caused the amount of useful fatty acids in the meat was increased (Faldet and Salter 1991). The main objectives of this research were the estimate the effect of dietary replacement of crud, extruded and rousted full-fat soybean with soybean meal on Blood metabolites, Carcass characteristic and Pattern of Carcass fatty acids in Afshari male lambs. Material and methods: Diets were randomly assigned to 7 groups of 6 lambs each in a completely randomized design. Animals received the diets, as a total mixed ration, twice daily (at 08:00 and 16:00 h) to ensure 10% orts and had free access to fresh water. Fifty-two male Afshari lambs with average BW of 30 ± 2 kg and 3-4 Mo of age were used for this study. Animals were housed in individual pens (1.8 by 1 m) and allowed an adaptation period of 14 d and a data collection period of 60 d. Experimental diets with equal ME and CP concentrations (NRC 2007) and a forage toconcentrate ratio of 30 to 70 were formulated: Treatment 1: contains 15 percent of soybean meal, treatment 2: Replace of 7.5 percent soybean meal with crud full fat soybean, Treatment 3: Replace of 15 percent soybean meal with crud full fat soybean, treatment 4: Replace of 7.5 percent of soybean meal with extruded full fat soybean, Treatment 5: Replace of 15 percent soybean meal with extruded full fat soybean, Treatment 6: Replace of 7.5 percent soybean meal with roasted full fat soybean, Treatment 7: Replace of 15 percent soybean meal with roasted full fat soybean. Blood samples were collected from all animals on d 20, 40 and 60 of the data collection period. Approximately 10 mL of blood was collected by evacuated heparinized tubes and centrifuged (3000 rpm for 15 min), and plasma was stored at -20°C until analysis. The concentrations of glucose, triglycerides, cholesterol, urea N, total protein, albumin, AST, ALT and CK were measured by a spectrophotometer. Muscle thickness, loin muscle area and back fat thickness, between 12th and 13th ribs were measured on d 20, 40 and 60 by ultrasound. At the end of the experiment, three animals per treatment were slaughtered according to Halal method. Hot-carcass weight and non-carcass components were weighed at slaughter day. After 24 h of cooling at 4◦C, cold carcass weight was determined and carcass components were weighed. About 50 g of the LD muscle between 12th to 13th ribs were taken for determination of fatty acid profiles. Results and discussion: The dietary substitution of soybean Meal with crud, extruded and roasted full-fat soybean had no effects on glucose, triglyceride, protein, albumin and globulin concentration but cholesterol and blood urea nitrogen concentrations were effected by experimental diets (P <0.01). Feeding lambs on diets containing crud, extruded and roasted full-fat soybean instead of soybean Meal had no effects on Ultrasound measurements of back fat thickness, muscle thickness and loin muscle area. Carcass and non-carcass components were not affected by the dietary treatment. Dietary treatments were not effected on short chain and long chain fatty acids. The use of soybean meal significantly increased palmitic acid in comparison with the15% extruded and rousted full fat soybean (P<0.05). Stearic acid concentration was higher for lambs fed the 15% crude full fat soybean compared to the soybean meal (P<0.05). Replacing extruded and roasted full-fat soybean increased poly on saturated fatty acids (p<0.01) and conjugated linoleic acid (p<0.1). Conclusions: It is concluded that extruded and roasted full-fat soybean can be fed to fattening Afshari lambs as a total replacement (15 percent of diet DM) for soybean meal without negative effects on carcass components, improved blood parameters, reduced saturated fatty acids and increased conjugated linoleic acid, poly unsaturated fatty acids and useful fatty acids of meat in Afshari lambs. [ABSTRACT FROM AUTHOR]

The particle size and physical form of fat supplements are effective factors in the digestibility of nutrients, fatty acids, and some blood parameters in dairy cows. This research aims to investigate the effect of a feeding fat supplement containing an additive (lecithin or bile powder) with the physical form of flake or granule on the apparent digestibility of nutrients and some blood parameters in Holstein dairy cows. 48 lactating cows were used during two experimental periods in a 2x3x2 completely randomized factorial design and randomly grouped into 6 experimental treatments: 1. Control diet + 2.5% granulated fat supplement, 2. Control diet + 2.5% granulated fat supplement containing 5% lecithin 3. Control diet + 2.5% granulated fat supplement containing 5% bile powder 4. Control diet + 2.5% Flaked fat supplement 5. Control diet + 2.5% Flaked fat supplement containing 5% lecithin and 6. Control diet + 2.5% Flaked fat supplement containing 5% bile powder. All the experimental diets were balanced according to the recommendations of the National Research Association. All data were analyzed by statistical software. The digestibility of the ether extract, total fatty acids, 16 and 18-carbon fatty acids, as well as the plasma concentration of NEFA, triglycerides, cholesterol, HDL, and VLDL were increased in the treatments containing the additives (P ≥ 0.05). The addition of emulsifying ingredients to the fat supplement of the high-production dairy cow diet may have positive effects on the digestibility of some nutrients and lipid metabolism. [ABSTRACT FROM AUTHOR]

Spirulina platensis on the growth performance and composition of Anodonta cygnea carcass. These mussels were caught from Selka area of Anzali lagoon and transferred to the laboratory. After acclimatization, 72 mussels (6 per replicate) with an average weight of 55.80±3.26g were distributed among twelve 3-liter plastic tanks filled with well water. Mussels, during 16 weeks, were fed with four different diets including C: control (green water produced with well water), T1: 70% green water + 30% Spirulina powder solution, T2: 40% green water + 60% Spirulina powder solution and T3: 100 mL Spirulina powder solution. During the feeding period, water temperature was recorded as 17.51±0.45°C. After 8 and 16 weeks, 3 mussels from each tank (replicate) were collected to measure carcass composition including protein, fat, moisture and ash contents. Based on the results, no significant difference was observed in growth indices. Examining the proximate composition of the carcass in week 8 showed the percentage of protein at the beginning of the experiment was significantly lower than T2 and T3 treatments (P<0.05). No significant difference was observed between the amounts of fat and ash in different treatments (P>0.05). The amount of moisture in the control treatment was significantly lower than the other treatments (P<0.05). Also, after the end of the feeding period (16 weeks), the protein, fat, dry matter and ash contents were significantly more than the beginning of experiment (P<0.05). In conclusion, according to the obtained results, it is recommended to use Spirulina in the diet of Anodonta mussel due to its effect on increasing the amount of carcass protein [ABSTRACT FROM AUTHOR]

Background and aims: The thyroid, impacted by lifestyle factors like diet and physical activity, is crucial for overall health. Selenium, an essential antioxidant supplement, plays a key role in thyroid gland function. This study aimed to explore the combined effects of an eight-week moderate-intensity interval training (MIIT) regimen and selenium supplementation on thyroid hormone levels, lipid profile, and overall quality of life (QOL) in women with hypothyroidism. Methods: In this quasi-experimental study, 46 women diagnosed with hypothyroidism were randomly assigned to one of four groups: placebo, supplement-only, exercise plus supplement, and exercise plus placebo. Selenium supplementation dosage was set at 200 micrograms per day. MIIT program spanned eight weeks, with three sessions weekly lasting 20-30 minutes each, maintaining an intensity of 60-80% of the maximum heart rate. Pre- and post-intervention assessments included anthropometric measurements [weight, body mass index (BMI), waist-to-hip ratio (WHR), and body fat percentage], QOL evaluations, thyroid hormone levels, lipid profile analysis, and Creactive protein (CRP). Results: Significant interactions over time were observed within the groups, particularly in CRP levels, lipid profile parameters (excluding total cholesterol), thyroid hormone levels, QOL metrics, and some anthropometric indices (excluding WHR) (p=0.001). Conclusion: The combination of MIIT and selenium supplementation demonstrated favorable outcomes, including reduced lipid profile levels, increased thyroid hormone levels, and enhanced QOL. This integrated approach shows promise in effectively enhancing thyroid function in women managing hypothyroidism. [ABSTRACT FROM AUTHOR]

In Iran, there is a large capacity for animal fat production, which is less used in food products. In this study, the fat obtained from sheep tail and ostrich abdominal tissue were investigated as waste from the slaughterhouse. For this purpose, in the first step, fats were extracted by wet rendering method and their chemical compositions were analyzed. In the second step, the fat was separated into two parts, stearin and olein, by dry fractionation. Then, the olein fraction was divided into two parts, soft stearin and superolein, and their fatty acid composition and physicochemical properties were measured. The sheep tail and ostrich tissues contained 10.66% and 5.18% moisture, 4.10% and 4.29% protein, 0.26% and 0.62% ash, and 84.93% and 88.35% fat, respectively, and the extraction yield were obtained 37.42% and 62.56%, respectively. The gas chromatography results showed that oleic acid, palmitic acid and stearic acid were the main fatty acids in sheep tail fat and oleic acid, palmitic acid, palmitoleic acid and linoleic acid were dominant in the fatty acid profile of ostrich fat. After fractionation, an increase in oleic content of olein and superolein in both fats increased iodine value and refractive index followed by decreasing melting point and L*. Peroxide value of sheep tail fat was 1.54 meqO2/ kg and the fractionation process had no significant effect on it, however, the peroxide value of ostrich fat increased significantly after the separation (p<0.05), which could be due to the presence of a considerable portion of linoleic in this fat. Therefore, it can be concluded that the fat extracted by wet rendering from sheep tail and ostrich tissues has an acceptable quality for edible use, and their stearin and soft stearin fractions can be used as an alternative to the hydrogenation process to produce semi-solid fat in food products. [ABSTRACT FROM AUTHOR]

Introduction: The transition period between pregnancy and lactation in mammals due to increase in the fetus energy and/or other nutrients requirements, and also onset of copious milk production is faced with an increase in energy demand, and in most cases according to inability to supply such requirements, animal goes down in negative energy balance (Drackley 1999; Zarrin et al. 2017; Hernández-Castellano et al. 2019). Lack of sufficient feed or balanced diet at the end of pregnancy leads to lack of growth and development of udder tissue during dry period, and consequently, decrease in milk yield and changes its composition during the next lactation period (Huang et al. 2014). Physiochemical properties and even yield of colostrum could be affected by production, nutrition, breed, dry period, seasons, litter size, parity and animal health status (Caja et al. 2006; Romero et al. 2013). However, colostrum composition and consumption during the first two days suckling lambs or goats, reduces the mortality rate as a result of antibacterial factors content. Therefore, the survival of newborns significantly depends on the 1- quality that could be measured by its immunoglobulin content, and 2- quantity of the consumed colostrum which leads to the recommendation of enough colostrum feeding; the colostrum quality might be measured by different methods (Arguello et al. 2004; Keskin et al. 2007). Recently refractometer has been used as a practical tool with easy and high accuracy, to determine colostrum quality (Murrill et al. 2015; Castro et al. 2018; Kessler et al. 2021). The present study was designed and implemented with the two objectives of investigating the effect of feed restriction around parturition on the changes in colostrum content in the first 72 hours of lactation and also studying the amount of immune transmission through colostrum using a digital refractometer device. Materials and Methods: Twenty pregnant fat-tailed ewes were allotted to two experimental groups of Control, (n=10) and feed restriction (Restriction; n=10). After adaptation, during the pre-partum period, the control group from five weeks before parturition to parturition (-5 to -1) were fed with 100% of the balanced ratio. Restriction in the same period during the first to fifth weeks of the study were fed with 100, 50, 65, 80, and 100% of the recommended ration, respectively. The same nutritional program was repeated from the first to fifth week after parturition for the both groups (1 to 5). Ewes were sampled for blood weekly. Colostrum and lamb blood were taken at zero (parturition), 1, 12, 24, 36, 48 and 72 hours after parturition. Brix percentage was measured in blood samples of ewes and lambs as well as colostrum from both groups using a digital refractometer. The main contents of colostrum were measured and the data were analyzed based on the Mixed model procedure of SAS. Results and discussion: Feed restriction decreased the blood Brix percentage compared to Control (P<0.05). The Brix percentage in Control did not change during the experimental weeks, except for the last week of the trial. Feed restriction, sampling time and their interaction did not have any significant effect on blood Brix percentage of lambs in the both Control and Restriction. Feed restriction affected the Brix percentage of colostrum and this value showed a tendency to increase in the restriction group compared to the control group (P=0.07). There was no significant difference between the two udder quarters in the control group and the Brix percentage was the same during the experiment in both of them. Unlike the control group, in Restriction, the percentage of Brix in the left and right quarters were different, although the right quarters showed a higher Brix percentage (P<0.05). The Brix percentage started to decrease from 12 hours after parturition in both groups and both quarters compared to the initial time, nevertheless, it had a higher value compared to the following hours (P<0.05). The decreasing trend continued until 36 hours after parturition in the Control (P<0.05). There was no significant change in Brix percentage in the Control from 36 hours of lactation until the end of the experiment. Fat changes showed same pattern in the both experimental groups. The percentages of lactose, protein, solid non-fat, and density were higher at the beginning of the parturition, and started to decrease from 12 h after parturition in the both groups. Based on the results obtained in the current study, it can be concluded that the concentration of biological molecules in colostrum is at its highest at the parturition time during the first 24 hours after parturition. Moreover, their concentrations during sampling (72 h after parturition) were higher than the milk samples at the first week after the parturition (Zarin et al. 2021). Therefore, it can be concluded that mammary secretions are considered as colostrum until the end of the first day and as transfer milk until the end of the third day (Romero et al. 2013; De la Vara et al. 2020) and from one week after parturition it turns into milk. Feed restriction decreased the Brix percentage in the blood of ewes and this led to a decrease in colostrum production in this group, but despite, the Brix percentage of colostrum production was not affected by the two groups and even in the restriction group it tended to increase. Conclusion: Based on the present results, it can be deduced that fat-tailed sheep use their energy reservoirs to produce high-quality colostrum and transfer nutrients and especially immunoglobulins to newborns in the shortest time. [ABSTRACT FROM AUTHOR]

Background & aim: Unhealthy diet - as one of the main risk factors of non-communicable diseases and responsible for most chronic diseases and their mortality, which affects people's health regardless of age, gender and social cultural conditions. The healthy eating index is one of the developed methods to evaluate the diet status and predict the chance of chronic diseases, considering the fact that no study had been done on the food quality of the residents of Yasuj, Iran. In the present study the status of the healthy eating index, fat intake, Cholesterol and sodium were investigated in residents over 19 years of age in Yasuj, Iran, in 2020. Methods: The present descriptive study was conducted in 2020 on 300 residents of Yasuj randomly sampled at their houses. The food intake collection tool was the food frequency questionnaire with 168 questions, which was developed and used by previous researchers. The healthy eating index was calculated and reported using the scoring of this index in the 1995 healthy eating index tool. The collected data were analyzed using chi-square test. Results: Examining the status of the healthy nutrition index calculated based on the pattern of food intake indicated that in 82.7% (248 people) cases, the overall nutrition index of people was favorable and in 17.3% (52 people) it needed to be changed and modified, while that none of the examined people had a poor nutrition index. In total, with a 95% confidence level, 13-22% of the people examined have nutritional index that needs correction, also 78.9% of daily cholesterol intake is above 300 mg, 15.7% of sodium intake is above 2300 mg, and 29.3% of fat is above 30%. had received between the status of socio-economic indicators such as; Literacy, occupation and home ownership did not have a significant relationship with the healthy eating index. Conclusion: Based on the obtained information, the status of cholesterol and sodium intake in the residents of Yasuj, as well as the intake of calories and the status of the nutrition index in some of the surveyed people, was unfavorable, which is the need to pay attention to the nutritional status, calorie intake and cholesterol intake. and sodium, which cause the risk of cardiovascular diseases.

Fibers obtained from the waste of fruits and grains are valuable sources in the preparation of various useful products such as yogurt. Considering the importance of consuming fibers in providing health, the purpose of this research was to investigate the physicochemical, textural and sensory properties of fat- free yogurt enriched with bamboo fiber. For this purpose, bamboo fiber was added to fat-free yogurt with percentages of 1, 2, and 3 %, and experiments including pH, acidity, total dry matter, syneresis, viscosity, colorimetry, and sensory evaluation were carried out during 3 weeks of storage in the refrigerator (441 °C). Produced samples were compared with fat-free yogurt and high-fat yogurt without fiber additives. Data showed that the addition of fiber to the yogurt samples significantly increased (P<0.05) the amount of acidity, total dry matter, viscosity, color index L_, a!) and b- compared to non-fat/and high-fat control samples. In addition, the results showed that the addition of fiber in yogurt samples significantly (P<0.05) reduces the syneresis, so that the non-fat control yogurt with 12.3% and the sample containing 3% fiber with 8.58 % showed the highest and lowest syneresis on the first day of production, respectively. In the sensory evaluation, the sample containing 2% bamboo fiber | with the highest score was introduced as the best sample. Therefore, the application of bamboo fiber with a concentration of 2%, in addition to improving the textural, physical and chemical properties of yogurt, can also lead to consumer satisfaction. Hence, bamboo fiber can be used in the formulation of dairy products, including yogurt. [ABSTRACT FROM AUTHOR]

Background and Objective: Occurrence of the pharmaceutical active residues (particularly antibiotics) threatens the health of the environment and human society. Therefore, this research aimed to investigate the impacts of the Amoxicillin (AMX) residues on resistance to environmental stress and biochemical compositions of the body in Penaeus vannamei. Materials and Methods: Six-hundred specimens with a mean (±SD) weight and total length of 9.23±1.77 g and 9.28±0.73 cm were randomly experimented in four triplicate treatments, namely T1 (control): without AMX residues in a rearing environment, T2 : 100 μg/L AMX residues concentration in water, T3 : 300 μg/L and T4 : 500 μg/L for 60 days. At the end of the experimental trial, five specimens for biochemical body composition analyses were separately sampled. Ten shrimps from each treatment were also randomly selected and exposed to 50 ppt salinity stress for 48 hours, and then survival rates were computed. Results: Body composition analyses showed that moisture and protein not differed among the treatments (p>0.05), while fat in T2 (28.29±5.50) was significantly more than in others (p<0.05). The lowest values of ash were obtained in T1 and T4, and they differed with T2 and T3 (p<0.05). The highest survival rate of shrimps exposed to salinity stress (50 ppt in 48 h) was observed in T2 and T3, in contrast, the lowest value was recorded for T4 (p<0.01). Conclusion: Findings of the present research indicate that the occurrence of high doses of AMX residues pollution in the rearing water affects the stress resistance of P. vannamei which can be due to disruption of protein and fat metabolisms in the shrimp body. [ABSTRACT FROM AUTHOR]

Introduction: Considering the issue in the population of postmenopausal women, no study has been conducted in Iran so far on the relationship between body fat distribution and quality of life. This study aimed to investigate the correlation between body fat distribution and quality of life in menopausal women. Methods: The present descriptive study was conducted on 250 premenopausal and menopausal women aged 40-65 years. Samples were selected by a multi-stage random sampling method. Data were collected through a two-part questionnaire including demographic variables and a questionnaire on the postmenopausal women's life quality in health centers. The data were analyzed using Statistical tests, distribution, frequency percentage mean score, Standard deviation, and independent sample t-tests. Results: The mean age of participants was 55.17 years. There was a statistically significant difference between the two forms of body fat distribution in the vasomotor domain (p = 0.021), the physical domain (p = 0.044), and the sexual domain (p = 0.001), but no statistically significant difference was observed for the psychological domain (p = 0.148). Conclusion: The results of the present study showed a significant difference in some aspects of the postmenopausal women's life quality with pear-shaped and gynoid fat distribution. [ABSTRACT FROM AUTHOR]

Nowadays, due to the increase of chronic non-communicable diseases including cardiovascular diseases and obesity, consumers have an increasing demand for dairy products with modified fat content to meet their nutritional needs and protect themselves from the dangers of cholesterol and fat. Due to the mentioned concerns by consumers, the demand for healthy and nutritionally balanced products has led to the expansion of a number of low-fat and non-fat yogurt products in the market . However, the taste and texture of these yogurts are not desirable for consumers, and a lot of research is being done to improve these problems. The aim of this study was to investigate the functional yogurt containing olive oil (0%, 3%, and 6% based on milk weight) and celery seed powder (0%, 1.5%, and 3% based on milk weight) and The effect of each experimental treatment 1, 7, and 14 days after production on physicochemical properties. According to the obtained results, the formulation of functional yogurt using different concentrations of olive oil and celery seed powder caused a significant difference (P ˂ 0.05) in physical and chemical properties (acidity, pH, SNF, Protein content, Fat content, Fatty acid content) affected by the amount of olive oil and celery seed powder over storage time. So that storage time was directly related to acidity and watering and had an inverse effect on pH . While the amount of celery seed powder was directly related to lean dry matter, protein and hydration. Also, the percentage of olive oil with fat had a direct effect and had an adverse effect on hydration and samples containing olive oil had a higher acidity index than the control sample. Regarding the analysis of fatty acids, by adding olive herbal oil to the control sample, the amount of short and medium chain fatty acids such as 14: - 0, 16:0, 12:0, 10:0, 8:0, 6:0 showed a significant decrease. But the amounts of fatty acids 18:1 and 18:2 increased significantly. The results of this study showed that by using different concentrations of olive oil and celery seed powder in the formulation of functional yogurt, physical and chemical properties with different properties can be created, each of which can be considered according to the definition of the desired product properties. [ABSTRACT FROM AUTHOR]

The health -conscious public demands high -quality and low -calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten -free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimic sat the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten -free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness. [ABSTRACT FROM AUTHOR]

In this research, the effects of extrusion process (at 120 c° and 140 c°) on amount of fat, ash, protein, fiber and phytic acid in bran of two kinds of tarom and khazar rice are studied. According to the results, it can be summarized announced, the extrusion process significantly reduced the amount of phytic acid and temperature of 120 c° was more efficient and it caused a decrease of phytic acid about 53% and 52% in tarom and khazar rice cultivars, respectively. Amount of protein and total ash did not change significantly with extrusion, while we found an increase in fiber and fat percentage in bran. In fact, the extrusion process reduces the anti -nutritional composition such as phytic acid by helping to release oil and also improved the oil extraction efficiency. In addition, it did not have a significant effect on the protein content of bran of rice. [ABSTRACT FROM AUTHOR]

This study was performed on the physical stability, rheological and sensory properties of low -fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear -thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability (from 6.9% to 0.3%) and consistency coefficient (from 0.54 Pa.s to 3.24 Pa.s), which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing hydrocolloids. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations. [ABSTRACT FROM AUTHOR]

This study investigated the effects of diet and probiotic on the body characteristics of C57BL/6 mice. Mice were divided into four groups: the control group, Lactobacillus reutrei DMC20016 probiotic group, high -fat diet (HFD) group, and probiotic with the high -fat diet group. After eight weeks of storage, a high -fat diet and probiotic effects on gut microbiota, body weight, blood factors, leptin hormone, and lipopolysaccharide were studied. A high -fat diet has increased body weight, fat mass, and liver weight. The HFD group had the highest body weight gain (8.36 ± 1.02 gr) compared to the other groups, and consumption of Lactobacillus reuteri did not show a significant effect on body weight. The high -fat diet also significantly increased lipopolysaccharide and leptin, but Lactobacillus reuteri decreased these parameters compared to the HFD group. The abundance and diversity of gut microbiota depended on diet and probiotics consumed. With the consumption of a high -fat diet, the number of Firmicutes ( 70%) increased and Bacteroidetes (<1%) decreased. However, the amount of Actinobacteria (4%) and Firmicutes (16%) decreased, and the amount of Proteobacteria (78%) increased in the H.LR group compared to the control sample. According to this study and similar research, not all probiotics are effective on obesity indicators, and probiotic supplements should be selected based on the purpose of use. [ABSTRACT FROM AUTHOR]

Background and Aims: The beneficial effect of physical activity on some risk factors improves and promotes the metabolic and physiological factors in individuals. Women who have gone through menopause are at a greater risk. Therefore, the present study aimed to investigate the effect of physical activity on metabolic and anthropometric factors in pre and postmenopausal women. Materials and Methods: A total of 77 women participated in this quasi-experimental study. The subjects were non-randomly divided into four groups including premenopausal women [active (n=18), inactive (n=17)] and postmenopausal women [active (n=23), inactive (n=19)] which had regular activity in the gyms of Rasht, Iran for three 90-minute sessions for at least 6 months. Bouchard Three-Day Physical Activity Record was completed by subjects to assess energy expenditure and to determine levels of physical activity. Then body mass index (BMI), waist-hip ratio (WHR), and body fat percent (BF%) of subjects were measured. Also, systolic blood pressure (SBP), diastolic blood pressure (DBP), total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL-C), high-density lipoprotein (HDL-C), and TC/HDL-C were measured. Data analysis was performed by one-way analysis of variance (ANOVA) and Tukey’s test using SPSS software (version 20). Results: The results of this study indicated no significant difference in SBP, DBP, BMI, BF%, and WHR between pre and postmenopausal women (active and inactive). However, significant differences (P≤0.01) were observed in TC, TG, LDL-C, HDL-C, and TC/HDL-C between pre and postmenopausal inactive and active women. Conclusion: The results of this study revealed that although physical activity failed to affect BMI, weight, or BF%, it could desirably and significantly affect lipid profile in pre and postmenopausal women. [ABSTRACT FROM AUTHOR]

Introduction1 This research was conducted to evaluate the effects of different levels of dietary fiber and fat on the growth performance of broiler chicks using the central composite design and response surface methodology at 1-7 d and 7-14 d of age. The response surface methodology is a set of statistical and mathematical methods that help the researcher in design of experiment within the incomplete factorial designs. In this method, the obtained data is converted into a mathematical model and the obtained model is optimized to determine the values of the input variables in order to achieve the best output. Materials and Methods This study was carried out at the Research Farm, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran. A total of 420 one-day-old Ross 308 male broiler chicks with average weights of 46.90 ± 1.03 g were randomly distributed into 60 battery brooder cages. The birds were assigned to 15 diets of CCD containing 3 levels of sugar beet pulp (SBP; 0.00, 1.75 and 3.5%), tallow (T; 0.00, 0.50 and 1.00%) and soybean oil (SO; 0.00, 0.50 and 1.00%), from 0 to 14 days of age. Diet samples were analyzed for neutral detergent fiber, acid detergent fiber and insoluble fiber. Soluble fiber was calculated from the difference of total crude fiber from its insoluble fraction. Fatty acids profiles of tallow and soybean oil were determined using gas chromatography. The average daily body weight gain (ADG) was calculated from the weight gain of birds in each cage. Feed conversion ratio (FCR) was corrected for mortality and represented as grams of feed consumed by all birds divided by grams of body weight gain. The experimental data (60 data lines) obtained by CCD were fitted to the second-order polynomial equation by Minitab 2017. Results and Discussion The polynomial equation from raw experimental data for ADG (R2 = 0.79; root MSE = 1.65) and FCR (R2 = 0.88; root MSE = 0.14) at 7d of age was generated as follows: ADG (g/bird) = 27.54 - 1.07 × SBP - 5.57 × T - 1.99 × SO - 0.17 × SBP × SBP + 1.95 × T × T + 1.77 × SO × SO - 0.45 × SBP × T - 0.05 × SBP × SO - 0.71 × T × SO FCR= 0.87 - 0.03 × SBP + 0.38 × T - 0.08 × SO + 0.05 × SBP × SBP - 0.29 × T × T + 0.13 × SO × SO + 0.15 × SBP × T + 0.04 × SBP × SO + 0.002 × T × SO The estimated parameters for SBP and T terms in the ADG model, and SBP, T, SO, SBP×SBP and SBP×T terms in the FCR model were significant. In the ADG and FCR models, the linear terms had higher contribution to explain existing variation in the response of the chicks. Maximum ADG was observed with diet containing 0.15% SBP, 0.00% T and 0.00% SO and minimum FCR was observed with diet containing 0.07% SBP, 0.00% T and 0.28% SO. The predicted ADG and FCR at the optimal points were 27.54 g/bird per day and 0.96, respectively. The coefficient estimates for ADG and FCR models and the corresponding absolute t-values showed that among the investigating nutrients and their interactions, the linear effect of dietary SBP the largest effect on ADG and FCR of chicks. Lack of fit for both ADG and FCR models was insignificant, showing that the observed data are in good agreement with the model. The polynomial equation from raw experimental data for ADG (R2 = 0.78; root MSE = 3.60) and FCR (R2 = 0.80; root MSE = 0.14) at 14d of age was generated as follows: ADG (g/bird) = 52.50 - 7.81 × SBP - 26.01 × T + 14.37 × SO + 0.66 × SBP × SBP + 11.22 × T × T - 14.17 × SO × SO + 3.58 × SBP × T + 0.27 × SBP × SO - 3.46 × T × SO FCR = 1.01 + 0.07 × SBP + 0.35 × T - 0.26 × SO + 0.02 × SBP × SBP - 0.10 × T × T + 0.26 × SO × SO + 0.03 × SBP × T + 0.03 × SBP × SO + 0.14 × T × SO The estimated parameters for SBP, T, T×T, SO×SO and SBP×T terms in the ADG model, and SBP, T and SO terms in the FCR model were significant. In the ADG and FCR models, the linear terms had higher contribution to explain existing variation in the response of the chicks. Maximum ADG and minimum FCR were observed with diet containing 0.30% SBP, 0.00% T and 0.50% SO. The predicted ADG and FCR at the optimal points were 56.65 g/bird per day and 0.95, respectively. The coefficient estimates for ADG and FCR models and the corresponding absolute t-values show that among the investigating nutrients and their interactions, the linear effect of dietary SBP the largest effect on ADG and FCR of chicks. Lack of fit for both ADG and FCR models was significant, showing that a more complicated modeling method or other testing with extra variables should be made. Conclusion Response surface model and central composite design were able to predict the relationships between the diet ingredients and the optimal point of them. At 1-7 d of age, maximum ADG was observed with diet containing 0.15% SBP, 0.00% T and 0.00% SO and minimum FCR was observed with diet containing 0.07% SBP, 0.00% T and 0.28% SO. At 7-14 d of age, maximum ADG and minimum FCR were observed with diet containing 0.30% SBP, 0.00% T and 0.50% SO. The predicted ADG and FCR at the optimal points were 56.65 g/bird per day and 0.95, respectively. The results of this experiment implied that with increasing age of the broilers and possibly the development of their gastrointestinal tract, the negative effects of soluble fiber are somewhat reduced and broilers will be able to better utilize fat sources. [ABSTRACT FROM AUTHOR]

Background and Objective: Hydrolysis of fat, oil and grease by ultrasonic waves is a pre-treatment method before anaerobic digestion which can change their physical, chemical and biological properties. The main purpose of this study was to investigate the efficiency of ultrasonic waves to improve the hydrolysis process and its use as an auxiliary substrate to increase the efficiency of anaerobic digestion process along with municipal sewage sludge. Materials and Methods: Sampling of fat and oil of the degreasing unit and physical preparation by conducting ultrasonic waves with frequencies of 20 kHz and current density of 0.012-0.14 W/mL within 0-12 min were performed. The efficiency of pretreatment process were performed through tests such as soluble chemical oxygen demand (SCOD), and lipase enzyme activity. In addition, the anaerobic digestion process were evaluated by measuring the TS, VS, VA (volatile acidity), alkalinity, biogas production and biogas methane content. Results: The results showed that the highest increase in the activity of lipase enzyme under ultrasonic effect with a power of 0.1 w/mL was obtained after 8 minutes. Organic loading with 10%, 20% and 40% FOG/MSS ratios: resulted in 55%, 66% and 64% increase in methane production compared to the control samples, respectively. Organic loading over the 40% FOG/MSS caused a limitation in the simultaneous digestion process. Conclusion: The results show that ultrasonic wave pretreatment with optimal power and time can improve the hydrolysis of TFOG while increasing the activity of lipase enzyme and also its use as an auxiliary substrate can enhance digestion performance and make digestion more stable.

The aim of this study was toevaluation of probiotic lactic butter production and effect of strain and storage time onprobiotic viability,physicochemical(fat content, pH, dry matter, peroxide value andacidity (lactic acid %)), organoleptic (color and appearance, taste, texture, odor and general acceptability), andmicrobiological properties (the counts of mold and yeast,coliform and total count).In this study, at first, cream was heat treated at 85 ° C for 10 minutes and then allowed to cool to 30-35 ° C.In one sample of cream only starter culture was added. In the other sample, starter culture and Bifidobacterium lactis were added and in the last one, starter culture and Lactobacillus acidophilus were added. The inoculation level of Bifidobacterium lactis and Lactobacillus acidophilus was 2% (v/v).The results showed that the storage time had a significant effect (p <0.05) on the most of the mentioned characteristics.Viability was reduced for both bacteria.Also, the highest probiotic viabilitywas related to Lactobacillus acidophilus.The lowest total count was in the sample containing starterand therewere no significantly different results among butter samples containing probiotic during storage period (P > 0.05). In sensory analysis, the sample containing of Lactobacillus acidophilus had the highest score at the end of the storage period. Also, the sample containing Lactobacillus had the highest acidity and the lowest pHvalue and the control sample had the highest peroxide value. There was no statistically significant difference (P > 0.05) between the dry matter values and the fat content of butter samples during storage. Therefore, the results showed that lactic butter with high probiotic properties and viability and optimal sensory properties can be prepared using two bacteria, Lactobacillus acidophilus and Bifidobacterium lactis.The best treatment in this study was lactic butter containing Lactobacillus acidophilu [ABSTRACT FROM AUTHOR]

Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina algae chitosan coating on maintaining the quality of Huso huso fresh fillet during storage in refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically forallspecimens and measured for DPP Heagla. For algae - containing coatings, the total bacterial load was 2.56×106 cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×107cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of replacing wheat flour with spinach powder (0-30%) as a rich source of fiber and minerals in a mixed D-optimal design on physicochemical properties (weight loss, moisture, ash, protein, fat, fiber, antioxidant capacity, color, specific volume, height, water activity) and textural and sensory properties of bread. The results showed that an increase in the moisture content, ash, fiber and a decrease in weight loss, protein, fat, specific volume, water activity and height of the samples with the addition of spinach powder. The antioxidant capacity of breads containing spinach powder was significantly increased compared to control samples (p <0.05). Also, textural properties including penetration energy and firmness of the samples were significantly increased by adding spinach powder compared to the control samples. Spinach powder substitution decreased L *, a * and increased b * in the samples. According to the results, replacing wheat flour with spinach powder up to 7.5% improved and increased the overall acceptance of the samples. [ABSTRACT FROM AUTHOR]

Milk and its products are rich in bioactive and functional compounds. Most of these compounds are heat-sensitive. Therefore, common thermal processes may have destructive effects on the nutritional properties of milk and its products. Nonthermal processes, hence, have attracted the attention of many researchers. High-pressure processing (HPP) is one of the novel non-thermal processes that has been investigated in terms of increasing the shelf life of milk and dairy products, and promising results have been obtained. This article aims to review the studies conducted on the effects of HPP on milk and dairy products. According to the findings of the studies, HPP is able to change the structure of milk components, especially proteins and fat globules. In addition to this, HPP can inactivate spoilage and pathogenic microorganisms, preserve nutrients and flavoring compounds, increase yield, and improve rheological and sensorial properties of milk and its products. [ABSTRACT FROM AUTHOR]

Extensive consumption of confectionery cream and production of products with reduced fat, strengthens the need to replace stabilizing and emulsifying compounds in it. Therefore, in this study, the effect of adding modified basil seed gum (BSG) and rice bran protein isolate (RBP) was investigated. First, the amount of insoluble aggregates and turbidity of basil seed gum solutions and rice bran protein at pH 3, 5 and 7 were investigated. Then, in confectionery creams with 25, 30 and 35% fat content in concentrations of 0.5 and 1% were added and the characteristics of volume increase, foam stability and firmness of confectionery cream were studied as important physicochemical characteristics of cream. The results showed that the highest amount of insoluble accumulations was obtained in basil seed gum at pHs 3 and 5 and the lowest in rice bran protein isolate at pH 7. In contrast, the highest turbidity was observed for RBP at pH 7 and the lowest turbidity in BSG at the same pH. The highest increase in volume and stability of confectionery cream foam was obtained in RBP in 30% fat cream, followed by RBP with 25% fat cream and whey protein containing 35% fat cream. In contrast, the lowest increase in volume was observed in BSG samples.I n contrast, confectionery cream with the highest percentage of fat and the highest amount of basil seed gum had the highest texture firmness. Therefore, according to the results, it is clear that pastry cream with the highest percentage of fat and the least amount of protein can lead to maximum foam stability. Overall, the results showed that RBP has a good ability to be used in confectionery cream formula, although BSG is not able to be used in cream due to lack of protein. [ABSTRACT FROM AUTHOR]

Ice cream is one of the most popular dairy desserts in the world. In recent years, the reduction of fat and fiber intake in dietary products has received much attention. Citrus peel is a valuable source of dietary fiber that is usually discarded as waste. In this research, the fiber extracted from Citrus uranium L. peel was used as a novel fat replacer in light vanilla ice cream.3 levels of Citrus uranium L. Fiber (0.5%, 1%, and 1.5%) were added to low fat vanilla ice cream formulation. The physical, chemical and sensory characteristics of low fat vanilla ice cream were investigated.The results of this study showed that addition of fiber had a significant effect on the physical properties of ice cream including viscosity and overrun. As the fiber levels increased, the viscosity, melting resistance and overrun of the treatments increased. The effect of fiber on the ice cream pH was significant (P <0.05), with increasing fiber levels, the pH of treatments decreased. Data showed that the effect of citrus uranium L. fiber on all factors of ice cream sensory evaluation was significantly different (P <0.05). Based on the results obtained by increasing the percentage of fiber, the highest score in sensory tests was obtained in treatment 2 (containing 1% fiber). The lowest was for treatment 3 (containing 1.5% fiber). Overall, the results showed that fiber can be used to produce low-fat ice cream with appropriate physico-chemical and sensory properties. [ABSTRACT FROM AUTHOR]

In this study, the effect of different amounts of flaxseed extract (0, 2.5, 5, 7.5, 10, 12.5 and 15 %) on the physicochemical and rheological properties of kashk was investigated Then, in order to better understand the effect of flaxseed extract on the evaluated properties, Sensitivity Analysis (SA) of selected regression models was performed. The results of analysis of variance showed that the effect of flaxseed extract concentration on moisture, fat, protein, pH and solubility of kashk samples was significant so that according to the results of sensitivity analysis for each one percent increase in flaxseed extract about 4.38% moisture, 11.82% fat and 0.78% pH of the samples increased. Also, for each increase of one percent of flaxseed extract, about 7.01% of protein and 2.72% of solubility of samples were reduced. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples.Therefore, according to the results of sensitivity analysis, fat had the highest sensitivity and pH the lowest sensitivity compared to physicochemical properties to changes in flaxseed extract. Also, the results of analysis of variance of the samples showed that the effect of flaxseed extract concentration on all parameters of Herschel model (flow behavior index, consistency coefficient and yield stress) was significant So for each one percent increase in flaxseed extract about 9% consistency coefficient and 11.82% fat and 9.03% the yield stress of the samples increased. The results of sensitivity analysis also showed greater sensitivity of yield stress to changes in flaxseed compared to other parameters of Herschel model. [ABSTRACT FROM AUTHOR]

This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 109 CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt. [ABSTRACT FROM AUTHOR]

In this study, the effect of low methoxyl pectin addition oi the three levels including 0.2, 0.4 and 0.6% on the structural properties of cream with 45% fat globules was investigated. Structural study of the dispersed phase was performed using particle size distribution method and the morphological properties evaluated by optical microscopic images. The results show the effectiveness of low methoxyl pectin on the size distribution of fat globules in the cream. The mean volume-surface of fat globules in pectin-free cream increased from 2.28 to 4.65 μm in the sample with 0.6% low methoxyl pectin. Optical microscopic images demonstrated the morphological of fat globules change from spherical and solitary to the agglomerated form. On the other hand, increasing of low methoxyl pectin levels caused to increase the irregularity of particles size distribution in the images obtained from microscopic observation. Fractal dimension was calculated as an indicator for complexity quantification based on microscopic images. An increase in fractal parameter observed with increasing levels of low methoxyl pectin in the cream. On the other hand, a relationship with high coefficient of determination was observed between the changes in particle size and fractal dimension. [ABSTRACT FROM AUTHOR]

In the present study we investigated the effects of lysophospholipid (LPL) different levels on growth, hematological indices, hepatic enzymes and lysozyme activity in rainbow trout fed diets containing fat powder. Experimental diets were four different levels including 0, 3, 6 and 9 gkg-1 LPL and control diet (containing fish oil) each in triplicate. After 56 days of trial, measuring growth parameter suggested improvement of body weight increasing, specific growth rate and feed conversion ratio in LPL 9 compare to other diets containing fat powder, however, control diet owned the highest value (P<0.05). Also, inclusion of LPL caused an increasing in conditional factor of fish fed fat powder diets (P<0.05). According to the hematological indices, white blood cell highest value was observed in diets containing fat powder (P<0.05), while, red blood cell increased significantly by addition of 6 and 9 gkg-1 LPL to fat powder (P<0.05). Furthermore, administration of control and LPL 9 resulted in hematocrit enhancement among experimental diets (P<0.05). Enzyme evaluation revealed lower lysozyme activity in fat powder diets supplemented with 0 and 3 gkg-1 LPL compared other diets (P<0.05). Contrarily, hepatic enzymes elevated in fish fed fat powder diets (P<0.05). However, administration of 9 gkg-1 LPL led to decrease this value (P<0.05). Considering the results of the present study supplementation of 9 g LPL is suggested in rainbow trout diet containing ≈70% fat powder. [ABSTRACT FROM AUTHOR]

Background and Objective: Hydrolysis of fat, oil and grease by ultrasonic waves is a pre-treatment method before anaerobic digestion which can change their physical, chemical and biological properties. The main purpose of this study was to investigate the efficiency of ultrasonic waves to improve the hydrolysis process and its use as an auxiliary substrate to increase the efficiency of anaerobic digestion process along with municipal sewage sludge. Materials and Methods: Sampling of fat and oil of the degreasing unit and physical preparation by conducting ultrasonic waves with frequencies of 20 kHz and current density of 0.012-0.14 W/mL within 0-12 min were performed. The efficiency of pretreatment process were performed through tests such as soluble chemical oxygen demand (SCOD), and lipase enzyme activity. In addition, the anaerobic digestion process were evaluated by measuring the TS, VS, VA (volatile acidity), alkalinity, biogas production and biogas methane content. Results: The results showed that the highest increase in the activity of lipase enzyme under ultrasonic effect with a power of 0.1 w/mL was obtained after 8 minutes. Organic loading with 10%, 20% and 40% FOG/MSS ratios: resulted in 55%, 66% and 64% increase in methane production compared to the control samples, respectively. Organic loading over the 40% FOG/MSS caused a limitation in the simultaneous digestion process. Conclusion: The results show that ultrasonic wave pretreatment with optimal power and time can improve the hydrolysis of TFOG while increasing the activity of lipase enzyme and also its use as an auxiliary substrate can enhance digestion performance and make digestion more stable. [ABSTRACT FROM AUTHOR]

β_glucan is dietry fibre and water soluble hydrocolloid (gum). It has various physical properties such as thickening, stabilizing, emulsification, and gelation. in this study the effect of intensity and time at four different powers (0, 200, 300, 400 w) in three time (0, 3.5 and 7 min) intrevals were investigated on the physicochemical and the rheological properties of extracted.ß_glucan. The results showed that ultrasound intensity and time were significant on ash, protein, fibre, carbohydrate and β-glucan content (p < 0.05), While it was not significant on fats (p > 0.05). The highest amount of β-glucan (77.1%) was observed at power 200 w for 3.5 minutes, also the lowest amount of ß-glucan (55.6%) was observed at power 400 w for 3.5 minutes. Result showed that apparent viscosity decreased by increasing of the shear rate. All samples showed shear thinning behavior. The highest consistency coefficient, zero shear viscosity and lowest flow index was control sample., and the lowest consistency coefficient and zero shear viscosity and the highest flow index was observed at power 400 w for 3.5 minutes. The results of fitting data using different rheological models showed Herschel and Carreau models have maximum R². Linear region assign about 0.5 % using strain sweep test. Result of frequency sweep test showed initially, loss and storage modulus were increased by adding frequency, the storage modulus were reduced at high frequencies and in all samples were G″ > G′. [ABSTRACT FROM AUTHOR]

Mayonnaise is a kind of oil emulsion in water that contains high levels of fat that cause cardiovascular disease in consumers. Therefore consumers tend to consume of low-fat mayonnaise. Therefore, in this study, the possibility of using nanoemulsions of Cordia myxal extract as fat substitute in mayonnaise was investigated. Fat was reduced in 25, 50, 75 and 100% in mayonnaise and it was replaced by 100 ppm and 400 ppm nanoemulsions of Cordia myxal extract. The results of the tests were analyzed by completely randomized design at the 5% probability level. The size of nanoemulsion droplets was determined as the mean 68.7 ± 38.3. The results showed that pH and acidity showed no significant difference between treated and control samples. Fat content in all samples was significantly lower than control, but moisture content and acidity of low-fat mayonnaise samples were significantly higher than control (P≤0.05). Physical and thermal stability of all samples was significantly higher than control. In the colorimetric test (ΔE), all samples of low-fat mayonnaise had a significant increase compared to the control. In the sensory evaluation the highest score was given to the control sample in terms of overall acceptance, In terms of texture characteristics, the highest hardness and adhesiveness was observed in the sample that had a 25% decreased fat and contained 100 ppm nanoemulsions of Cordia myxal extract. This study showed that nanoemulsions of Cordia myxal extract at levels of reduced fat (25% and 50%) by adding nanoemulsions of Cordia myxal extract at two levels of 100 and 400 ppm have good potential for use in formulation of low-fat mayonnaise as a fat substitute. [ABSTRACT FROM AUTHOR]

Chicken nugget is one of the most popular convenience food in the world. Because of high-fat content in preparation of nuggets with regular methods that causes obesity and other related diseases, other techniques like pretreatment using gum and drying came into attention. In this study, chicken nuggets coated with batter containing Balangu gum (0.25 and 0.5%) were cooked by infrared-frying method in three heat fluxes of 18.5, 21.6, 24.7 kW/m2 for 12 minutes. The effects of the process and gum concentration on moisture content, fat, total weight loss, color parameters (a*, b* and L*) and texture properties of this product were investigated. The sample containing 0.5% gum had the highest moisture content (51.80%) and by increasing the power of the infrared radiation, moisture content decreased. The lowest fat content was related to the sample with a heat flux of 24.7kW/m2 containing 0.5% Balangu gum. By decreasing gum concentration and decreasing the power of the infrared radiation, fat content of samples increased. Also, Color attribute L* which shows lightness had the lowest amount in the control sample because of higher heat during the cooking process. The hardness of chicken nugget in various treatments did not change significantly, which can be important in consumer acceptance, but cohesiveness of samples treated using infrared-gum treatment showed significant difference compared to the control sample (P<0.05). [ABSTRACT FROM AUTHOR]

Introduction: Sea cucumbers are among the most popular aquatic animals with traditional, medical and nutritional uses. Sea cucumber is a valuable aquatic animal. In addition to having a high protein content and high nutritional value, it is also used to treat many diseases and the pharmaceutical industry deu its active bioactive compounds. These creatures are considered as a commercial product. Sea cucumber Stichopus herrmanni species is considered as valuable species and has a wide distribution in tropical and subtropical regions. It has also been reported in the Persian Gulf. Considering the fact that sea cucumbers are increasingly processed and dried for oral consumption and export to all parts of the world, it is important to check the nutritional value of this creature in the final processed product. In this study, the nutritional value of the processed product of the species Stichopus herrmanni, found on the coast of the Persian Gulf, has been investigated. Materials and methods: In this study, the composition of the muscle building component of S.herrmanni sea cucumber from the coasts of Qeshm Island, after collecting samples and preparation, its protein content by using Kjelledal, fat by Soxhlet, Ash, Carbohydrate, Moisture and total number Growth microorganisms at 30 degrees Celsius were measured according to standard methods in the processed product. Results: The results showed 67.9% protein, 1.09% fat, 7.35% carbohydrate, 17.24% ash and 8% moisture per 100 g of dried and processed product of S.herrmanni species. Conclusion: Sea cucumber of Stichopus herrmanni species in the Persian Gulf has a high nutritional value in terms of high protein and low fats. It can be cultivated and processed for export it to the consumer countries in terms of optimal consumption or profitability and Economic activity. [ABSTRACT FROM AUTHOR]

One of the successful processes in the production of trans-free-fats is chemical interesterification. In this study, the effects of chemical interesterification reaction on slip melting point (SMP) and solid fat percentage (SFC) in the blends of Ardeh oil and Palm stearin as a solid component with a weight / weight ratio (50:50 to 60:40 and 75: 25) was investigated. The interesterification reaction was carried out at a temperature of 70 ° C under vacuum conditions in the presence of 0.5% wt sodium methoxied catalyst. To achieve the suitable SMP and SFC, special operations such as (heating, chilling and stirring) were carriedon shortening. As a result, trans free shortenings were produced such as all-purpose shortening and pie crust shortening. Modeling of SFC% of chemically interesterified binary blends of Ardeh oil and Palm stearin was also performed using regression models. Preliminary studies showed that significant correlation exist between SFC and temperature or saturated fatty acids (SFA) content. The SFC curve of interesterified fats as a function of temperature (SFCf(T)) or SFA (SFCf(SFA)) and the SMP as a function of SFA (SMPf(SFA)) had S shape and could be described using the sigmoidal Gompertz model. The presented models can obviate the need for advanced instrumentation and can be especially helpful in development of new fat formulations. [ABSTRACT FROM AUTHOR]

Background and Objectives: Caraway (Carum carvi) is one of the medicinal plants which is traditionally used for weight loss. The purpose of the present study was to determine the effect of 6 weeks aerobic training and aqueous extract of caraway seed (carum carvi) on expression of CTRP12 gene, body weight changes and subcutaneous adipose tissue in obese male rats. Materials and Methods: In this experimental study, 24 fat male rats were provided a high-fat diet for 12 weeks to induce obesity, following which they were divided randomly into four groups: 1. high-fat control diet, 2. high-fat diet+ exercise, 3. high-fat diet+caraway, 4. high-fat diet+exercise+caraway. The training groups performed aerobic exercise 5 days in week for 6 weeks (approximately 50-70% VO2max). Relative expression of CTRP12 mRNA was measured using real-time polymerase chain reaction (real-time PCR), body weight changes and subcutaneous adipose tissue. Data were analyzed using one-way ANOVA and Tukey's post hoc test. Results: Relative expression of CTRP12 mRNA significantly increased after 6 weeks of aerobic training and consumption of carum carvi extract in group 4 compared to groups 1 and 3, in group 1 compared to group 2, and animal weight and subcutaneous fat weight in groups 4, 3 and 2 significantly decreased compared to group 1. Conclusions: Considering the results of the present study, it is recommended to use moderate aerobic exercise and carum carvi to reduce the risk of obesity and weight. [ABSTRACT FROM AUTHOR]

The body chemical composition in aquatic organisms is related to nutrition, habitat, age and sex. On the other hand, knowing the amount of chemical compositions helps to select the appropriate species for human nutrition and food industry. In this study, the change in chemical composition of common carp in different weights was investigated. For this purpose, 25 two-year-old carp were studied during the second year of rearing from different weight groups from 500 g to 1600 g. Protein, fat, ash and dry matter content of fish meat were measured. The results showed that the mean protein content of carp was 10.209 ± 2.106 %, fat was 9.429 ± 0.937%, ash 1.407 ± 198 % and dry matter 21.13 ± 1.62%, respectively. In addition, the results of this study indicate that there is no significant difference between chemical compositions of carp in different weights (P> 0.05). The results of the present study show that there is no relationship between chemical compositions (protein, fat, ash, dry matter) and the weight of common carp and the weight of fish has no effect on the chemical compositions. Therefore, there is no difference in common carp meat chemical compositions in different weights. [ABSTRACT FROM AUTHOR]

Stem cells are undifferentiated biological cells that can differentiate into more specialized cells and divide (through mitosis) to produce more stem cells (self-renew). In mammals, there are two broad types of stem cells: embryonic stem cells, which are isolated from the inner cell mass of blastocysts, and adult stem cells, which are found in various tissues. Mesenchymal stem cells (MSCs) are multipotent cells that are called as one of the most adult stem cells. Due to their highly proliferative potential and their suitable self-renewal capacity, these cells have provided a powerful and promising source for use in the field of regenerative medicine. Also, mesenchymal stem cells are known for their important properties involving multilineage differentiation potential, trophic factor secretion and localization along various organs and tissues. So that MSCs can differentiate into a variety of cell lineages, including: Osteoblasts (bone cells), chondrocytes (cartilage cells), adipocytes (fat cells), myocytes (muscle cells), hepatocytes (liver cells) and endothelial cells. Efficacy of differentiated MSCs to regenerate cells in the injured tissues requires the ability to maintain the differentiation toward the desired cell fate. Since MSCs represent an attractive source for autologous transplantation, cellular and molecular signaling pathways and micro-environmental changes have been studied in order to understand the role of cytokines, chemokines, and transcription factors on the differentiation of MSCs. The differentiation of MSC into a mesenchymal lineage is genetically manipulated and promoted by specific transcription factors associated with a particular cell lineage. Recent studies have explored the integration of transcription factors, including Runx2, Sox9, PPARγ, MyoD, GATA4, and GATA6 in the differentiation of MSCs. Therefore, the overexpression of a single transcription factor in MSCs may promote trans-differentiation into specific cell lineage, which can be used for treatment of some diseases. In this review, we critically discussed and evaluated the role of transcription factors and related signaling pathways that affect the differentiation of MSCs toward adipocytes, chondrocytes, osteocytes, skeletal muscle cells, cardiomyocytes, and smooth muscle cells.

Formation of oil, fat, and grease deposits in sewer pipelines is a major concern as they result in sewage overflow and pose health problems. Analysis of two sample deposits collected from the sewer lines of Imam Reza Street in the city of Mashhad suggested that the chemical reactions promoted by edible oils in the sewer lines lead to the formation of insoluble soap and deposits. Being sticky, the deposits accumulate over time to eventually block the lines. The analysis also showed that the moisture content of the samples ranged between 50‒62%, indicating that water does not play a main role in their formation. The samples were also found to contain 61.78% and 84.35% saturated fatty acids, with palmitic acid being the dominant one. Calcium was the main metal in the samples, which is due to both water hardness and corrosion of the sewer lines. Based on the results obtained, the origin of these deposits, and the relevant protocols for the management of oil and fat wastes, solutions were proposed to prevent deposit formation and sewer line clogging that suit the special cultural and environmental conditions of the city. These proposals are under consideration for implementation in the region.

The effects of adding powdered leaves of Portulaca Oleracea on the physicochemical properties of wheat flour dough were evaluated with the farinograph test. The amount of fat, protein, and fiber was more in powdered leaves of Portulaca Oleracea than wheat flour. Farinograph test results show an increase in water absorption, stability time and Farinograph quality number and a decrease in the The degree of Softening in the dough with increasing replacement of powdered leaves of Portulaca Oleracea(P< 0.05). Farinograph quality number with increase in the percentage of powdered leaves of Portulaca Oleracea to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea decreased Degree of Softening in the dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough providedwith powdered leaves of Portulaca Oleracea, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties. [ABSTRACT FROM AUTHOR]

Mozzarella is one of the most important cheeses in the Pasta filata group which contains 18 to 30% fat. Due to the increasing use of Mozzarella cheese, it is necessary to improve its qualitative characteristics. The aim of this study was to investigate the combined effect of inulin and gelatin and its effecton the qualitative properties of Mozzarella cheese. In this study, the effect of four independent variables of inulin, gelatin in different ratios (0.25, 0.62, 1, 1.75%), fat 15 - 30%, and the duration of storage for 1 to 30 days at a temperature of -18 °C. The results showed that the combination of inulin and gelatin could improve the quality of Mozzarella cheese. Based on the results, an increase in the ratio of inulin to gelatin in increasing the moisture content and reducing pH, the effect of storage time on moisture reduction and pH were significant (p<0.05). However, the effect of the ratio of inulin to gelatin, fat percentage and shelf life on the amount of salt It was unnecessary (p>0.05). The results of this study indicate that the combined effect of inulin and gelatin in the ratio of 1.75%, due to the development of an expandable tissue, is a relatively smooth appearance of the fatty, proper taste and oral sensation to improve the qualitative characteristics of Mozzarella cheese. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the effect of high and low levels of dietary fat on growth performance and chemical composition of carcass in juvenile rainbow trout (Oncorhynchus mykiss). One hundred and eighty juvenile rainbow trout (with mean weight and total length 25.95 ± 2.9 g and 13.27 ± 2.1 cm, respectively) were distributed in 6 tanks (30 fish per tank). Two experimental diets with equal amounts of protein and different levels of fat (10% fat as the low level and 20% as high) were formulated. The fish was fed three times a day manually to satiation during the 8-week experiment. Fish fed with diets containing 20% fat showed higher weight gain and specific growth rate (P0.05). In general, increased levels of fat in the diet of juvenile rainbow trout showed positive effects on growth indices when compared to the low-fat treated fish.

Introduction: Since different populations have different eating habits and chronic diseases, their fat intake instructions vary. The aim of this study was to examine determinants of fat consumption based on health belief model (HBM) on women's in Yazd city in 2015. Methods: This cross-sectional study conducted on women in Yazd. The sample size of 203 women who were covered by health centers were selected randomly in two stages. Data were collected by two questionnaires. The first one was a researcher-made questionnaire consisting of: demographic questions and questions related to health belief model constructs, whose validity and reliability were proven. The second questionnaire was a revised version of the 168 item- food frequency questionnaire for the study of Tehran Lipid and Glucose which based on the taste of Yazd people, 10 food items were added. Data analysis was done by using SPSS software using central and spatial indices, Spearman correlation coefficient, linear regression and ANOVA. Results: The mean score of the HBM constructs including perceived sensitivity, perceived intensity, perceived benefits, perceived barriers, cues to action and self- efficacy were 4.22±14.93 (range 0-32), 3.07±12.02 (range 0-24), 1.79 ± 17.9 (range 0-28), 5.44 ±18.32 (range0 -32), 1.46±3.06 (range0 -11), 4.93±23.16 (range 0-32), respectively. The average daily dietary fat intake and the amount of received calories were 48.62±97.25 grams and 1156.8±2548.61 (Kcal), respectively. Percentage of solid and liquid oil consumption of all consumed oils were21.92±33.94% and 38.5 ±54.33%, respectively. The cholesterol intake average was 149.33±261.42 mg. Based on Logistic regression analysis, none of the health belief model constructs were a strong predictor of fat intake. Conclusion: Due to the fact that health belief model constructs did not predict fat consumption behavior, it can be concluded that this pattern was not effective in explaining fat consumption behavior and other models can be used. [ABSTRACT FROM AUTHOR]

مقدمه: مطالعات نشان داده‌اند که قبل از بروز دیابت نوع 2، همواره یک دوره پره‌دیابت روی می‌دهد. اصلاح شیوه‌ی زندگی به منظور پیشگیری یا به تأخیر انداختن این دوره پیشنهاد شده است. عملکرد تغذیه‌ای از اجزای شیوه‌ی زندگی است. مصرف درشت مغذی‌ها می‌تواند بر روی متابولیسم چربی و گلوكز تأثیر بگذارد و از این طریق، موجب تغییرات افزایش مقاومت به انسولین شود. روش‌ها: مطالعه‌ی حاضر یک مطالعه‌ی هم‌گروهی 9 ساله از بستگان درجه‌ی اول بیماران مبتلا به دیابت نوع 2 بود. اطلاعات تغذیه‌ای، عوامل خونی، شاخص‌های دموگرافیک و شاخص‌های آنتروپومتریک بیماران ثبت ‌شد. برای بررسی ارتباط بین مصرف درشت مغذی‌ها و متغیر پاسخ وضعیت پره‌دیابت، از مدل شکنندگی در بقا استفاده گردید. یافته‌ها: خطر تکرار پره‌دیابت در افراد با مصرف کربوهیدرات با حذف اثر سایر مخدوشگرها، به طور معنی‌داری افزایش می‌یابد (نسبت خطر = 04/1). همچنین خطر تکرار پره‌دیابت برای افرادی با چربی دریافتی بین 35-25 واحد، 52/1 بیشتر از افرادی با چربی دریافتی کمتر از 25 واحد بود و خطر برای افراد با چربی دریافتی بیش از 35 واحد، 22/2 بیشتر از افراد با چربی کمتر از 25 بود. خطر تکرار پره‌دیابت در افراد مصرف‌ کننده‌ی پروتئین نیز با تعدیل سایر متغیرهای مخدوشگر، به طور معنی‌داری افزایش یافت (نسبت خطر = 05/1). نتیجه‌گیری: مصرف درشت مغذی‌ها می‌تواند بر روی متابولیسم چربی و گلوكز تأثیر بگذارد و از این طریق، موجب تغییرات افزایش مقاومت به انسولین شود. مصرف این عامل، از عوامل تأثیرگذار در کنترل تکرار وضعیت پره‌دیابت می‌باشد.

Stem cells are undifferentiated biological cells that can differentiate into more specialized cells and divide (through mitosis) to produce more stem cells (self-renew). In mammals, there are two broad types of stem cells: embryonic stem cells, which are isolated from the inner cell mass of blastocysts, and adult stem cells, which are found in various tissues. Mesenchymal stem cells (MSCs) are multipotent cells that are called as one of the most adult stem cells. Due to their highly proliferative potential and their suitable self-renewal capacity, these cells have provided a powerful and promising source for use in the field of regenerative medicine. Also, mesenchymal stem cells are known for their important properties involving multilineage differentiation potential, trophic factor secretion and localization along various organs and tissues. So that MSCs can differentiate into a variety of cell lineages, including: Osteoblasts (bone cells), chondrocytes (cartilage cells), adipocytes (fat cells), myocytes (muscle cells), hepatocytes (liver cells) and endothelial cells. Efficacy of differentiated MSCs to regenerate cells in the injured tissues requires the ability to maintain the differentiation toward the desired cell fate. Since MSCs represent an attractive source for autologous transplantation, cellular and molecular signaling pathways and microenvironmental changes have been studied in order to understand the role of cytokines, chemokines, and transcription factors on the differentiation of MSCs. The differentiation of MSC into a mesenchymal lineage is genetically manipulated and promoted by specific transcription factors associated with a particular cell lineage. Recent studies have explored the integration of transcription factors, including Runx2, Sox9, PPARγ, MyoD, GATA4, and GATA6 in the differentiation of MSCs. Therefore, the overexpression of a single transcription factor in MSCs may promote trans-differentiation into specific cell lineage, which can be used for treatment of some diseases. In this review, we critically discussed and evaluated the role of transcription factors and related signaling pathways that affect the differentiation of MSCs toward adipocytes, chondrocytes, osteocytes, skeletal muscle cells, cardiomyocytes, and smooth muscle cells. [ABSTRACT FROM AUTHOR]

The effects of different fat levels and substitution of sodium chloride salt with potassium chloride on physic- chemical and sensorial properties and shelf life of fish sausage produced from minced fish in the refrigerator was investigated. The produced sausages with different fat levels (10, 15, 20%) and substitution of part of sodium chloride with potassium chloride (0.95 KCl+ 0.54 NaCl and 0.47 KCl+ 1.02 NaCl) were refrigerated for 30 days, after which the physical, chemical and sensorial evaluations were conducted. Results of the approximate composition and PH showed significant differences among different sausage formulations and the control sample (p<0.05). By adding KCl to formulation, the final products had higher hardness in comparison to the control sample. Sensorial analyze didn't show any significant difference among the samples. Treatment with higher fat content got higher score in the textural properties but this difference was not significant (p> 0.05). There were no significant differences in color, taste and total acceptance between the treated and control samples. Generally, sensorial properties reduced in time, but this reduction was not significant. Increase of thiobarbituric acid was observed in all treatment over time but this amount never violated the normal range in any treatment. These results may be useful in reducing the amount of fat and sodium of meat products by using KCl substitute and reduction of fat in classic formulation. [ABSTRACT FROM AUTHOR]

Introduction: high intensity interval training (HIIT) enhances capacity for fat oxidation and mitochondrial enzyme activity, but the effect of HIIT on plasma adiponectin levels is not yet clear. The aim of this study was to determine the effects of six weeks HIIT on resting plasma levels of adiponectin, insulin sensitivity and resistance and fat loss in sedentary young women. Material and Methods: Twenty tow students voluntarily participated in this study and the randomly divided into two groups: Experimental and Control groups. Experimental group performed three HIIE sessions per week for 6 weeks. Each session consisted of either four to six repeats of maximal sprint running within a 20 m area with 20–30 s recovery. Fasting blood samples were collected 24 hours before and after exercise protocol. Data were analyzed by dependent t test and paired t test. Results: Statistical analysis data showed, resting adiponectin levels post-intervention in the experimental group had significantly increased (p=0.047). Significant improvements (P

Background: Elevated postprandial inflammation accelerates the process of systemic inflammation involved in chronic diseases. It seems that inflammation promotes the risk of cardiovascular disease and metabolic syndrome (MetS) independent from the effect of blood lipids. Dietary macronutrient composition has been suggested as one of the most important determinants of inflammation in the MetS. This study aimed to review the current evidence on the effect of dietary macronutrients on postprandial inflammation in the MetS. Methods: We searched PubMed/Medline from 1970 until 2011 with macronutrient, high/low-carbohydrate,-fat,-protein meal, postprandial/acute inflammation, endothelial function, metabolic syndrome and individual inflammatory biomarkers as keywords. The cross-sectional and prospective studies as well as clinical trials were included in this investigation. Findings: Consumption of all dietary macronutrients, particularly dietary carbohydrates, was associated with elevated levels of postprandial inflammation in both healthy and unhealthy subjects. Carbohydrates have been consistently shown to induce postprandial inflammatory response as well as oxidative stress. Consumption of dietary fats has also been reported to result in increased levels of postprandial inflammation. However, the effects of dietary fats have been less than carbohydrates and more than dietary proteins. Of individual fatty acids, dietary intakes of MUFA (monounsaturated fatty acid) and high doses of ω3 fatty acids have been associated with reduced postprandial inflammation. Conclusion: Dietary intakes of carbohydrates, followed by dietary fats, are associated with elevated levels of postprandial inflammation. Further investigations are needed to confirm these conclusions.

Considering the effects of dietary nucleotides on growth and metabolism, this study was conducted to determine the effect of different levels of this nutrient on the sources of the body needed energy, and growth performance of common carp. Fish with average (±SD) weight of 7.5±0.2g were fed to five levels of dietary nucleotides containing 0, 0.1, 0.2, 0.3 and 0.4 percent for 8 weeks. Fish were fed 5 times daily according the satiation. After 56 days, the results showed that the level 0.2% nucleotide had the highest growth rate in terms of weight and length, but other parameters such as body weight, specific growth rate and feed conversion ratio, differences were not significantly changed. Biochemical analysis of serum parameters and proximate analysis showed that the physiological function of fish affected by different levels of nucleotides whereas in the energy supply sources, including glucose, triacyleglycerol, total protein and albumin there were no significant difference in cholesterol and lipid content of carcass. This study conveys a positive effect on the biosynthesis of dietary nucleotides on energy sources and growth functions, while the common carp has ability to synthesize this substance into the body, the level of 0.2% in the diet can affection *Corresponding author sufficient effect on growth and some biochemical indices.

BACKGROUND: Fat is obtained from plant and animal sources and exists in most nutritious products which affects their sensory properties. The growing trend of diseases such as high cholesterol, heart disease and obesity made the nutrition experts look for the alternative fat with lower-calorie. METHODS:In this review study, a comprehensive search has been conducted in national and international databases such as Magiran، SID، ، IranDoc، Scopus، Science Direct،and Web of Science and Google Scholar since Farvardin to Khordad in 1395 using the keywords alternative, fat and nutrition. 15 Persian and English papers were investigated. FINDINGS: meanwhile reviewing the very papers, all the alternative fat in dairy products, cereals, meat, etc. were scrutinized. Regarding the type of food, organoleptic characteristics and quality, a particular type of fat alternative in techniques such as Remove the direct method, formulation optimization, changes in processing techniques and holistic methods can be used. CONCLUSION: In order to solve some problems related to the elimination or reduction of fat , cardiovascular diseases prevention and health improvement, it is possible to use fat alternatives in communities’ food, furthermore, the obtained results indicated that the production of low-calorie foods is similar to the texture of high fat products.

Background and purpose: The increased prevalence of pediatric obesity in Iran, and its associated morbidity, with its proven correlation with abdominal adiposity, is assessed by waist circumference(WC). The purpose of this study was to identify predictors of obesity among macronutrient intakes in a group of Tehranian children.Materials and Methods: 343 children aged 5-13 years (194 boys, 149 girls) were randomly recruited among participants of the Tehran Lipid and Glucose Study. Body size was measured based on the McCarthy et al. survey. Children with WC of over 90th percentiles were considered overweight. Dietary intake data were assessed by trained interviewers using two non-consecutive 24-hour recalls. Under-reporters of energy intake were excluded from the study. Dietary composition was assessed in terms of calorie-adjusted amount of macronutrients intake and absolute dietary intakes. They were entered in multiple regression models controlling for confounding variables and mutual effects of other macronutrients.Results: The average WCs of children 5-8 y and 9-13 y were 52.9 ± 5.6 and 62.9 ± 10.1 cm, respectively. Prevalence of overweight in girls did not differ significantly from boys. Absolute and adjusted dietary protein intakes were positively associated with WC in 5-8 y old boys and girls, respectively (ß=0.63, p