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Date is a middle stoned fruit from the Palmaceae family. Dates have higher caloric content and more essential minerals and vitamins as compared to other fruits. According to the data from the Food and Agriculture Organization (FAO), Iran was ranked third in the production of dates in year 2003. Though a wide area is cultivated for date palms, unfortunately, only 11 – 12 percent of this amount is processed and packaged. In such a situation, improvement of the process for the production of date concentrate and liquid date sugar is important in order to increase the production of these products and thus reviving the national economical status. In this research we studied the enzymatic treatment of grade III date of the Mazafati variety with pectolytic and cellulytic enzymes on improvement of sugar extraction. The following indicators were measured in the raw material: pH, weight percentage of the stone, humidity, total sugar, reducing sugars, ash, fiber and pectin. In order to provide for the best condition for the function of pectolytic and celulolytic enzymes and their combination we used the Taguchi and Response Surface methods (R.S.M) to design the experiments and predict the results. After defining the optimal functioning situation for the above-mentioned enzymes, the effect of pectolytic and cellulolytic enzymes and their combinations was compared on the total sugar, reducing sugars, transparency, soluble solid materials and the productivity of sugar extraction of date. Results showed that using the combination of pectolytic and cellulolytic enzymes with a ratio of 2:1 with a concentration of 0.017 percent (v/v) in 62ºC, pH 5.75, significantly affected the total sugar, reducing sugars, soluble solid material and production ratio compared to each enzyme individually and to the control sample. There was no significant change in transparency. Results showed that with enzymatic treatment total sugar in date juice increased 3.33% and reducing sugars , soluble solid materials and production ratio increased in 3.22% , 3.6% and 15.05% respectively. In-house sensory evaluators confirmed that the product of the combined enzyme process was sweeter than the control sample. According to the results obtained in this study, enzymatic treatment in the process of producing date syrup and date liquid sugar is recommended under the above-mentioned conditions.

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Background and Objectives: Urinary stones are common throughout the world, usually caused by supersaturated urine. The quantity of water intake and its mineral and trace elements have been reported to influence the urolithiasis. This study was carried out to compare the effects of Tehran tap water (TTW, with a low degree of hardness) and Damavand Ala-Spring Mineral Water (DMW, with a high degree of hardnes) on urinary mineral elements in men with and without kidney calcium stones at Hasheminejad Hospital, Tehran. Materials and Methods:This single-blind clinical trial included 29 15-62-year old male subjects, 14 with, and 15 without urinary stones, hospitalized in Hasheminejad Hospital, Tehran. The patients without urinary stones did not suffer from renal disorders or urinary stones, but had been hospitalized for rupture. None of the subjects was taking citrate, vitamin D, vitamin C, or Ca supplements, and showed no symptoms of pyuria or hematuria. Based on ideal weights of the subjects, their diets were prepared,weighed, packed and offered to them. Morning and 24-hour urine samples were collected before and after the intervention for oxalate, citrate, phosphate, uric acid, creatinine, Mg, Ca, specific gravity, and pH determinations. All the subjects were offered distilled water, 30-36 ml/kg/day, for 2 days (days 1 and 2), followed by the. same volume of TTW for 2 days (days 3 and 4) and, finally the same volume of DMW for the last 2 days (days 5 and 6). Data were analyzed using SPSS11.5, the statistical tests being ANOVA (repeated measures) and t-test. Results: The age, weight, height, and BMI of the 2 groups of men showed no statistically significant differences. The urine volume increased significantly after taking distilled water and TTW (P<0.01) and mineral water (P<0.05). Distilled water and TTW reduced the urine specific gravity significantly (P<0.05). The specific gravity after consumption of TTW and DMW was lower after distilled water (P<0.01). Calcium levels after intake of distilled water and TTW were significantly different between the two groups (P<0.05). The data also showed that, as compared to distilled water, TTW increases urinary citrate, magnesium, phosphate, and the urine volume in men with nephrolithiasis and DMW increases urinary magnesium, phosphate and pH in men without nephrolithiasis however, the differences were not significantly different. Conculsions: Results of this study showed that increasing water intake increases urinary volume and decreases specific gravity, irrespective of the degree of water hardness. Consumption of TTW is more beneficial (and may potentially prevent recurrence of stone formation) than that of the harder mineral water for patients with urinary stones, while consumption of the latter may be more beneficial for people without urinary stones. People should drink more water in order to reduce stone formation.

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Background and Objectives: Information of the effects of different types of fat on liver pathology are limited. The present study was designed to compare the effects of a fish-oil containing diet, a diet with a fat composition based on the Iranian fat consumption pattern, and a standard diet on pathologic changes in the Wistar rat liver. Materials & Methods: Thirty female Wistar rats were randomly allocated to one of three diets: a standard diet (containing soy bean-oil), a diet containing fish oil, and one containing mixed oil based on the Iranian population fatty acid intake. Dams in each group were fed one of the diets during pregnancy and lactation, and the pups were weaned onto the same diet. Hepato-cellular pathology in pups was assessed on days 21 and 70 postnatal. Data were analyzed using the SPSS software and Kruskal-Wallis test. Results: Fish oil-fed and Iranian mixed oil-fed pups showed more ductular cell hyperplasia on day 70 postnatal, as compared to the soy bean oil-fed pups (p=0.005). The pathologic changes increased from day 21 to day 70 in all the 3 groups (p=0.002). The magnitude of the increase was significant in the fish oil-fed rats (p=0.007). Conclusion: A diet containing fish oil as the only fat source and a diet with the Iranian population fatty acid intake pattern may lead to pathologic changes in the rat liver. It seems this adverse effect increases by age of the animal.

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Background and Objective: The increasing trend of prevalence of diabetes mellitus, a diet-related chronic disease has prompted research to find ways to control it. Brewer's yeast may have a potential role because its glucose tolerance factor (GTF) may have beneficial effects on insulin receptors in diabetic patients. This study was conducted to investigate the effects of brewer's yeast supplementation on serum lipoproteins and blood pressure in patients with type-2 diabetes mellitus (T2DM) patients. Materials and Methods: In a randomized double-blind controlled clinical trial 84 adults (21 men and 63 women, 46.3 ± 6.1 years old) with T2DM were recruited and divided randomly into 2 groups of 42 subjects each, one receiving brewer's yeast (six 300-mg capsules/day, total 1800 mg) and one (control group) receiving a placebo (6 capsules/day) for 12 weeks. Body weight, height, body mass index (BMI), food consumption (based on 24-hour food recall), fasting serum lipids and lipoproteins (total cholesterol, triglyceride, LDL-c and HDL-c), and systolic and diastolic blood pressure were measured before and after the intervention. Data analysis was performed using the Statistical Package for Social Sciences (SPSS-Ver 18.0), the statistical tests being the independent t-test, paired t-test, Kolmogorov-Smirnov test, and analysis of covariance. Results: Brewer’s yeast supplementation brought about statistically significant reductions in diastolic and systolic blood pressures (5.7±0.6 mm Hg, p=0.001 and 4.1±1.5 mm Hg, p=0.007, respectively) after 12 weeks. Changes in LDL-c, HDL-c, triglycerides and total cholesterol were no-significant. Further analysis of the data showed significant differences between the brewer’s yeast and control groups with regard to diastolic (p<0.03) and systolic (p<0.05) blood pressure at the end of the period. Conclusion: Dietary supplementation with brewer's yeast can reduce systolic and diastolic blood pressure in type-2 diabetes mellitus patients. Keywords: T2DM, Brewer's yeast, Blood pressure, Serum lipoproteins

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Background and Objective: Chronic exposure to low amounts of lead causes hypertension in humans and experimental animals. The main objective of this study was to determine the effect of aqueous-alcoholic red grape seed extract (GSE) on the knee joint blood pressure and blood flow changes in rats receiving lead. Materials and Methods: Thirty two adult male Wistar rats were divided into four groups of 8 each. Group A (control) received ordinary feed and tap water. The other three groups received tap water containing 100 ppm lead acetate alone (group B), GSE alone (100 mg/kg, orally, group C), or 100 ppm lead acetate in drinking water + GSE (100 mg/kg, orally, group D) for 60 days. A laser Doppler flow-meter was used to measure changes in the blood flow. The responsiveness of blood vessels in the knee joint area to the different doses of sodium nitroprusside (SNP) (endothelium-independent vasorelaxant) was determined. Results: The results indicated that chronic exposure to lead could increase blood pressure significantly (129.12± 3.3 p<0.05) in rats. Consumption of GSE prevented the increase significantly (p<0.001) in the group receiving lead and GSE (110.2± 2.1). SNP at a dose of10-4resulted inan increase in blood flow (22.28 ±1.89%) in the knee joint by increasing diameter of the vessels in the group receiving lead and in a reduction in blood pressure (p<0.05). In addition, GSE prevented the lead from reducing blood flow in the knee joint in the group receiving (p<0.05). Conclusion: Based on the result of this study, it can be concluded that grape seed extract can, through its strong antioxidant activity and eliminating free radicals, reduce blood pressure in rats receiving lead, thereby lessening its toxic effects. Keywords: Grape seed extract, Knee joint blood flow, Lead, Sodium nitroprusside, Antioxidant activity, Reactive oxygen species (ROS)

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Background and objective: Propionibacteria are capable of producing many important industrial products such as propionic acid, vitamin B12 and bacteriocins. Also these bacteria show some probiotic health benefits and produce prebiotics as stimulator of intestinal bacteria. The aim of this research is evaluation of pH control on production of biomass propionic, acetic and lactic acids in fed-batch system, with feeding of molasses and lactose as carbon sources of co-fermentation of Propionibacterium freudenreichii ssp. shermanii and Lactobacillus acidophilus. Materials and methods: Fermentation was conducted in a 3-liter fermentor containing base medium and molasses as the carbon source in which lactose was fed after 36th hat temperature at 30 °C. Total fermentation time was 96 hand sampling was done in every 24 h intervals to measure the biomass and organic acids. Two treatments were compared to each other: in one trial, pH was maintained at 6.5 by using NaOH 1N, but in another, during fermentation pH was not controlled. Content of biomass and organic acid were measured by freeze drying and HPLC methods, respectively. Results: The final concentration of the dependent variables for the two treatments with and without pH control obtained as following (g/L): biomass 1.97±0.07 and 1.72 ±0.07, propionic acid, 4.87±0.13 and 4.16±0.04, acetic acid 4.87±0.13 and 4.16±0.04 and lactic acid 7.93±0.06 and 6.10±0.09. Conclusion: In this study it was shown that production of mentioned organic acids was not affected significantly by adding NaOH for control of pH in medium. Keywords: Propionibacterium freudenreichii subsp. dhermanii, Propionic acid, Fed-batch system, Molasses

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Background and Objective: Wheat germ is a component of the wheat kernel with high nutritional value and a short shelf-life. In this study, wheat was grown and the germ separated and then stabilized using a heat treatment. The chemical composition of the raw and stabilized wheat germ was evaluated to determine its nutritional value and any changes to composition during stabilization. Materials and Methods: Wheat germ was stabilized by steaming for 15 min and then dried at 80°C for 20 min. The chemical characteristics of raw and stabilized wheat germ (moisture, fiber, fat, ash, polyphenol) were determined. The tocopherol and fatty acid profiles were analyzed by HPLC and GC, respectively. Results: Results showed that heat treatment decreased the moisture content of wheat germ. The fiber content of the wheat germ was about 14.6% (dry base), making it a good source of dietary fiber. Polyphenol content decreased from 3740 ppm in raw wheat germ to 2848 ppm after stabilization. This study showed that wheat germ has a balanced variety of essential fatty acids the dominant fatty acid in wheat germ oil was linoleic acid, a ω6 fatty acid. Stabilization had no significant effect on wheat germ fatty acids and significantly decreased the tocopherol content of the stabilized wheat germ. Conclusion: Wheat germ is a good source of dietary fiber, polyphenol, unsaturated fatty acid and tocopherol. Stabilization significantly decreased the polyphenol and tocopherol content of wheat germ. Keywords: Wheat germ, Stabilization, Functional components, Essential fatty acids, Tocopherol content

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Background and Objective: No studies thus far have addressed the effects of daily consumption of multispecies probiotic supplements on the metabolic profiles, hs-CRP and oxidative stress of diabetic patients. The present study was designed to determine the effects of multispecies probiotic supplements on metabolic profiles, hs-CRP and oxidative stress in diabetic patients. Materials and Methods: Fifty-four diabetic patients 35-37 years of age participated in this randomized double-blind controlled clinical trial. The subjects were randomly assigned to consume either a multispecies probiotic supplement (n = 27) or a placebo group (n = 27) for 8 wk. The supplement contained 7 viable and freeze-dried strains of lactobacillus acidophilus (2 × 109 CFU), lactobacillus casei (7×109 CFU), lactobacillus rhamnosus (1.5 × 109 CFU), lactobacillus bulgaricus (2 × 108 CFU), Bifidobacterium breve (2 × 1010 CFU), Bifidobacterium longum (7 × 109 CFU), Streptococcus thermophilus (1.5 × 109 CFU) and 100 mg fructo-oligosaccharide in lactose as a carrier substance. Fasting blood samples were taken at baseline and after 8 wk of intervention to measure metabolic profiles, hs-CRP and biomarkers of oxidative stress. Results: The consumption of probiotic supplements prevented a rise in the FPG (changes from baseline: +1.54 ± 30.73 vs. +28.73 ± 43.44 mg/dL, p = 0.01) and HOMA-IR (+0.78 ± 1.61 vs. +2.38 ± 3.34, p = 0.03) values. No significant effect was found from the probiotic supplements for serum lipid profiles and HbA1C levels. A significant decrease in serum hs-CRP levels (-777.57 vs. 878.72 ng/ml, p = 0.02) was found after probiotic supplementation compared to the placebo group. Supplementation also significantly increased plasma GSH levels (240.63 vs. -33.46 µmol/L, p = 0.03) compared to the placebo. No significant effect for probiotics was observed for plasma TAC and serum uric acid levels between the two groups. Conclusion: Multispecies probiotic supplementation for 8 wk by diabetic patients increased glycemic control, decreased serum hs-CRP and increased plasma total GSH. It did not affect serum lipid profiles or total antioxidant capacity. Keywords: Probiotics, metabolic profiles, hs-CRP, oxidative stress, type 2 diabetics

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Background and objective: Through ceating crosslink in proteins, and strengthening the protein-based food structures, MTGase can positively affect the serum holding capacity and gel firmness properties of foods. The purpose of this study is to study the effect of the addition of MTGase on the physicochemical and sensory properties of spinach yogurt. Materials and methods: In this study, the effect of using MTGase (0.1, 0.2 and 0.3 g L-1) was examined as a substitute for part of the milk protein concentrate in spinach yoghurt. The effect of enzyme on selected physicochemical (e.g. pH, titratable acidity, syneresis and viscosity) and organoleptic properties (texture, flavor, odor and overall acceptability) of spinach yoghurt was examined. Evaluations were performed at 0, 5, 10 and 15 days of storage at 4°C. Statistical analyzes were performed with SPSS 20 software. Average treatments were compared using one-way analysis. Results: In general, addition of different concentrations of MTGase caused no significant changes on the pH and acidity of yoghurt samples. However, it increased the viscosity and decreased the syneresis. It was shown that MTGase at concentration of 0.1 g L-1 could be considered as optimal concentration. Although higher concentrations could produce better properties, they are not economic because fewer concentration of enzyme was able to create a sample as similar to the control. Conclusion: The results showed that the MTGase is an acceptable substitute for milk protein concentrate in spinach stirred yoghurt. Keywords: Transglutaminase enzyme (MTGase), Milk protein concentrate, Spinach yoghurt, Crosslinking

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Background and Objectives: Propionibacterium is capable of producing important industrial products such as propionic acid, vitamin B12 and bacteriocin. They have also probiotic benefits and growth factors for the intestinal useful bacteria. The goal of this research was evaluation of the influence of process variables on vitamin B12 production in fed-batch fermentation of a dairy beverage containing propionic acid by Propionibacterium freudenreichii ssp. shermanii. Materials and Methods: Fermentation was conducted in a 3-L fermentor containing base medium and molasses as the carbon source to which the feeding was added after 36 hours. Sampling was done for biomass and vitamin measurements in 24 h intervals. The content of dry biomass and vitamin B12 was measured by freeze drying method and HPLC, respectively. Results: Statistical analysis of the results showed that all process variables had significant effect on the response of the system (P<0.05). The final concentration of vitamin B12 (30 mg/L) and productivity (7.5 mg/L.h) was obtained from Treatment 9 while the condition of this treatment was the best. In this research, inocula and their volume as well as feeding had no significant impact on the productivity of vitamin B12 fermentation (P>0.05). Type of nitrogen source and feeding strategy were the most significant factors in this research, so using corn steep liquor and lactose significantly increased vitamin B12 production. Conclusion: The best conditions for vitamin B12 production include: 30 °C, pH=6.5, 25 g/L molasses, 10 g/L corn steep liquor instead of yeast extract, 96 h fermentation, using Propionibacterium freudenreichii with 5% v/v, and continuous feeding of lactose by 0.04 L/h rate. The results showed that the highest level of vitamin B12 was at concentration of 30 mg/L, production yield of 14.48 mg/g, and productivity of 7.5 mg/L.day Keywords: Vitamin B12, Propionibacterium freudenreichii ssp. shermanii, Fed Batch System, Plackett-Burman Design, Fermentor

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Background and Objectives: One of the important objectives of physiological investigations is to find substances involved in pain relieving. This study investigated the effects of dietary virgin olive oil on acute and chronic pain and morphine analgesia in male mice using formalin test.

Materials & Methods: 24 male NMRI mice were randomly divided into 4 groups, 6 animals in each group (n = 6): 1) Sham group, consumption of standard diet during experiment, 2) Experimental group I, consumption of standard diet with olive oil but without receiving morphine, 3) Control group, consumption of standard diet and received morphine, and 4) Experimental group II, consumption of standard diet with olive oil and receiving morphine. Oral treatment period was 4 weeks. 10% olive virgin oil was added to standard diet, and morphine (10 mg/kg body weight), as standard drug, was injected subcutaneously. Pain was evaluated by using the formalin test.

Results: Oral administration of virgin olive oil could decrease neurogenic pain (the first phase of the formalin test) (p<0.001) and inflammatory pain (the second phase of the formalin test) (p<0.001). Furthermore, edible virgin olive oil somewhat increased the analgesic effect of morphine in the chronic pain phase significantly (p<0.001).

Conclusion: Oral administration of virgin olive oil has analgesic properties, and increases morphine’s analgesic effect. In fact, morphine in animals that have consumed edible virgin olive oil in their diet has more pain-relieving effect.

Keywords: Pain, Edible olive oil, Nociception, Morphine, Formalin test

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Background and Objectives: Acrylamide is a reactive compound that its hepatic metabolism causes toxic affects through oxidative stress in the body. No study has so far evaluated the effect of lemon as a fruit with antioxidant compounds on the toxic effects of AA. The present study surveyed the effect of fresh lemon juice and acrylamide on oxidative stress and liver enzymes in rats.

Materials and Methods: The current intervention-experimental study was done on 40 adult Wistar rats. Acrylamide (35mg/kg) was gavaged to both the control and intervention groups for two weeks. Fresh lemon juice (2.5, 5.0, and 7.5 ml/kg/day) was gavaged to the intervention group for 28 days. At the end of the study, after deep anesthesia and collecting the serum and liver samples, the levels of serum and liver TAC and MDA and serum ALT, AST and ALP were determined. Data were analyzed statistically by Independent samples t-test and One-way Analysis of Variance (ANOVA) followed by Tukey’s test using SPSS18.

Results: In this study, AA led to increased levels of serum and liver MDA and decreased levels of serum and liver TAC significantly (p<0.05). Fresh lemon juice improved the levels of serum and liver MDA and TAC in comparison to the control group (p<0.05). AA only effected on the serum ALT levels (P=0.041), and medium and high doses of fresh lemon juice decreased serum ALT levels (P=0.017)(P=0.003).

Discussion: If confirmed in future studies, this study suggests consumption of fresh lemon juice as a suitable option to suppress oxidative stress caused by AA in serum and liver and reduce aminotraspherase levels.

Keywords: Lemon, Acrylamide, Hepatotoxicity, Oxidative stress, Liver enzymes, Rat

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

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Background and Objectives: Currently, increases in population of the world increase supply and food demands. Production of transgenic plants is one of the relative achievements. The aim of this study was to describe the consumer perceptions towards transgenic products.
 Materials & Methods: The study was carried out by sampling with the maximum diversity and participants enrolled until data saturation. Thirty adults aged 20–70 years living in Tehran were recruited in the study using in-depth interviews and 15 people were included in the study through focus group discussion. Data were analyzed using directed content analysis and MAXQDA Software (Version 10).
Results: Findings showed that people awareness on transgenic products was relatively low and limited. The sources of information mostly included the Internet and television and the most important types of transgenic products were oils, fruits, corn, rice and soy. Based on the participant views, lack of exact determination criteria and exaggerated advertisements were the shortcomings of information on these products. Based on the consumer interpretation, transgenic foods were products manipulated by hormonal changes and molecular structure grafts, which included various tastes and appearances, compared to normal products.
Conclusion: Based on the importance of information in shaping people attitudes and perceptions, lack of proper information to publicity was revealed in this study. Proper use of the undeniable ability of mass media, especially television, is one of the factors that can contribute to this information. Another factor that can help this information includes clear labeling.

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Background and Objectives: The aim of this study was to assess inhibitory effects of thymol and eugenol against Listeria monocytogenes and Escherichia coli O₁₅₇:H₇ as well as assessing ability of chitosan coating containing thymol and eugenol to control Listeria monocytogenes and Escherichia coli O₁₅₇:H₇ inoculated into chicken fillets over a 12-day storage under cold conditions (4 ºC ±1).
 Materials & Methods: Antimicrobial activity of the thymol and eugenol against the bacteria was assessed using microdilution and disk diffusion methods. Chitosan coatings with thymol and eugenol were used to inhibit growth of L. monocytogenes and E. coli O₁₅₇:H₇ cocktails inoculated into chicken fillets during storage for 12 days in refrigerator.
Results: The MIC of thymol against L. monocytogenes and E. coli O₁₅₇:H₇ included 0.3 and 0.6 mg/ml, respectively, and MBC of this compound included 0.6 and 1.25 mg/ml, respectively. The MIC of eugenol against L. monocytogenes and E. coli O₁₅₇:H₇ respectively included 0.6 and1.25 mg/ml and MBC included 1.25 and 2.5 mg/ml, respectively. Assessment of the combined treatments of thymol and eugenol revealed synergistic activities of these compounds against the highlighted bacteria. The average number of bacteria in treated food samples with enriched chitosan coatings of thymol and eugenol and combinations of the two compounds significantly varied (p < 0.05) during 12 days of storage.
Conclusion: Due to the good antimicrobial effects of thymol and eugenol, chitosan coatings enriched with thymol and eugenol and combinations of the two compounds can be used to prevent growth of pathogens on food surfaces, especially chicken meat surfaces, in food industries.