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Inclusion of prebiotic compounds as indigestible dietary fiber in wheat bread has grown rapidly considering the increased public awareness about their impact on health. However, through their incorporation, the technological characteristics may adversely be influenced by gluten dilution impacts. This study was done to evaluate the impacts of long chain, native and short chain inulin (L‐, N‐, and S‐type inulin, respectively) at 8%, 10%, 12%, 14%, and 16% w/w as Inulin Reconstituted Wheat Flour (IRWF) with similar gluten: carbohydrate ratio of wheat flour (at 10%, 12.5%, 15%, 17.5%, 20% w/w) on technological and nutritional value of wheat bread. Results indicated that despite no gluten dilution induced by IRWF supplementation, technological characteristics were adversely influenced especially at higher substitution level of L‐type‐containing formulations which is attributed to their higher water absorption index (WAI). Reversely, the nutritional value was positively influenced in which the lowest hydrolysis index (26.64%); predicted Glycemic Index (51.93%) and fructan loss content (25.42%) were found at L‐type inulin‐containing IRWF at the highest substitution level (20% w/w). As the nutritional value of wheat bread as staple foodstuff is important, optimizing the bread‐making process to decrease all reverse impacts induced by L‐inulin‐type inclusion seems to be required. [ABSTRACT FROM AUTHOR]

Genetically Modified (GM) foods are among the most important achievements of biotechnology. Given the safety importance of transgenic rice, this study was conducted to investigate the effect of GM rice consumption on serum concentrations of tumor markers in rats. In this experimental intervention, we used the blood serum samples from the Biobank taken from 60 males and 60 female Sprague-Dawley (SD) rats fed on three different diets, including rat's standard food, non-GM rice, and GM rice after 90 day. Tumor markers including Carcinogenic embryonic antigen (CEA), Alpha-Fito protein (AFP), Cancer Antigen 19-9 (CA19-9), Cancer Antigen 125 (CA125), and Cancer Antigen15-3 (CA15-3) were assessed by enzyme-linked immune sorbent assay (ELISA) method. Statistical analysis was conducted via SPSS software. The results show that the concentrations of tumor markers were within the normal range in the SD rats treated with diet, and since the concentration of tumor markers was lower than the acceptable index determined, according to the kit standard in both groups, no obvious carcinogenic effect was found. However, these findings are not enough to make a final decision regarding the safety assessment of GM rice consumption. [ABSTRACT FROM AUTHOR]

Background: Toxoplasma gondii, an obligate intracellular protozoan, causes toxoplasmosis. The aim of this study was molecular detection of T. gondii in breast and goat milk samples by the molecular method in the central Iran. Methods: Totally, 300 human' and 200 goats' milk samples were collected randomly from different regions of central Iran in 2018. DNA extraction was performed by the salting-out method. Molecular detection of the parasite was done by nested-PCR using the specific primer pairs. Statistical analysis was performed by SPSS 23 using descriptive and Chi-square tests. Results: Out of 300 human milk samples, 1 sample (0.3%) was infected with T. gondii. Out of 200 samples of goat milk, 11 samples (5.5%) showed infection with T. gondii. The frequency of infection in goat's milk samples was 4.36% in the south and west, 1.9% in northern regions, and 2% in eastern regions of the province. The statistical analysis showed no significant difference between toxoplasmosis and different geographical regions in the province. Conclusion: Because of the popularity of the goat milk and the transfection probability with the milk to humans, it is recommended to boil milk prior to use. Furthermore, case contamination of T. gondii in the human milk sample showed one of the important paths for infection transmission, which requires further studies. [ABSTRACT FROM AUTHOR]

BACKGROUND: Regarding the economic values of meat, adulteration in meat products is probable. OBJECTIVES: This study was carried out to evaluate the histological method for the quantitative detection of meat in Kabab Loghme and cooked sausage model. METHODS: Five Kabab samples (containing 70 % meat) and cooked sausage (30, 50, 70 and 90% meat), were prepared. Then, each sample was divided into three parts and one piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 µm sections and stained using hematoxylin and eosin (H & E) for histological study. RESULTS: The histometrical analysis indicated that the estimated percentages for the added meat in kabab did not show significant difference with the real related percentages. On the other hand, the amount of meat was difficult to estimate especially in cooked sausage. CONCLUSIONS: The findings of the present research suggest the histological technique as a complementary method for quantitative evaluations of meat in raw meat products. However, the quantitative evaluation of meat in raw meat products was more convenient than in processed ones. [ABSTRACT FROM AUTHOR]

Producing meat products with ingredients which are not consistent with the label is considered fraud. Due to the high economic value of meat, the use of unauthorized tissue in meat products is possible. Aside from the adulteration aspect, it is important to note that some animal tissues like the brain and the spinal cord can bear infective agents which are transmissible to humans. Based on these observations, the aim of the present study was to apply morphological method for detection of nervous tissues in minced meat. Laboratory adulterated minced beef meat; each containing 0, 5, 10, 15 and 20% of beef brain was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using sudan black and cresyl violet and also the immunohistochemical staining with fluorescent method were applied using anti-neurofilament 200 antibody for the determination of nervous tissue. Although the neuronal cell bodies and neuronal fibers were clearly detectable in Cresyl violet staining and sudan black staining, respectively, however, staining intensity did not show any difference according to different percentages of added brain. In contrary, immunohistochemical study revealed that neurofilament 200-immunolabeling was present in all percentages of added brain samples and the intensity of the labeling varying from weak to strong consisted by the increasing the amount of brain in samples. In conclusion, the immunohistochemical technique with fluorescent method is an effective method for evaluations of additive brain tissue in minced meat with high sensitivity. [ABSTRACT FROM AUTHOR]

Background: One of the most important items in molecular characterization of food-borne pathogens is high quality genomic DNA. In this study, we investigated three protocols and compared their simplicity, duration and costs for extracting genomic DNA from Linguatula serrata. Methods: The larvae were collected from the sheep's visceral organs from the Yazd Slaughterhouse during May 2013. DNA extraction was done in three different methods, including commercial DNA extraction kit, Phenol Chloroform Isoamylalcohol (PCI), and salting out. Extracted DNA in each method was assessed for quantity and quality using spectrophotometery and agarose gel electrophoresis, respectively. Results: The less duration was regarding to commercial DNA extraction kit and then salting out protocol. The cost benefit one was salting out and then PCI method. The best quantity was regarding to PCI with 72.20±29.20 ng/µl, and purity of OD260/OD280 in 1.76±0.947. Agarose gel electrophoresis for assessing the quality found all the same. Conclusion: Salting out is introduced as the best method for DNA extraction from L. seratta as a food-borne pathogen with the least costand appropriate purity. Although, the best purity was regarding to PCI but PCI is not safe as salting out. In addition, the duration of salting out was less than PCI. The least duration was seen in commercial DNA extraction kit, but it is expensive and therefore is not recommended for developing countries where consumption of offal is common. [ABSTRACT FROM AUTHOR]

Mahyaveh is a traditional seasoned fish sauce in Iran that its histamine level is above the hazardous limit defined by food safety systems. This study aimed to add Allium sativum (A. sativum) and Bunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2%, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60, 90, and 120 days. Histamine ELISA Kit was used for histamine determination and mean values of histamine were compared using SPSS. The level of histamine in 0.1% B. persicum, 0.1% A. sativum, and control at day 30 was 8,403.05, 10,596.15, and 16,339.00 mg/kg, respectively. The results show that the level of histamine in all treatments containing A. sativum and B. persicum EOs at all concentration as well as all days was lower than the control group. Additionally, significantly lower level of histamine was observed in all B. persicum treatment group in compare to A. sativum treatment. While sensory evaluation was considered, no significant differences between the control and treatments in overall acceptance scores were seen. This study suggested that A. sativum and B. persicum EOs at 0.1% concentration could be useful strategy to reduce histamine level in the Mahyaveh. Practical applications: Mahyaveh as a fermented fish sauce in Iran has been proved to contain high levels of histamine which is hazardous for public health. It is necessary to reduce the level of histamine. In the present work, we use two different natural products and monitored its effect on histamine content of Mahyaveh for 120 days. Our results indicated that the addition of low concentration of Allium sativum or Bunium persicum essential oils could effectively reduce histamine level in Mahyaveh without affecting sensory acceptance. This could be considered as practical strategy to reduce potential hazards of histamine in Mahyaveh or other fermented fish sauces. [ABSTRACT FROM AUTHOR]