فصلنامه علوم تغذیه و صنایع غذایی ایران
سال دوازدهم شماره 2 (پیاپی 47، تابستان 1396)

High-Sensitivity C-reactive protein (hs-CRP) is the most reliable means of diagnosing and controlling hidden inflammation and infection in the body. poor nutritional status in older adults with increased serum levels of CRP, followed by systemic inflammation is linked. It appears that diet has an significant effect on chronic inflammation affecting the progression of the disease. This study aimed to examine the association between macronutrients intake with serum High sensitivity C-reactive protein in elderly located in nursing homes in Sabzevar.
This cross-sectional analytical study included 105 nursing home residents from Sabzevar city, stratified sampling method was performed. Anthropometric indexes, BMI and WHR were measuremed according standard methods. Nutrientional intake per person was collected and determined by using the N4 software. Blood samples were collected for measurement of serum hs-CRP. Data were analyzed by using SPSS software descriptive statistics and regression.
In the present study, a significant positive correlation between total fat and cholesterol intake and a significant inverse correlation between fiber intake and serum high sensitivity C- reactive protein was observed. Among Anthropometric indexes, hs-CRP has a statistically significant relationship with BMI.
According to results of this study, diets high in fiber, low in fat, low cholesterol should be the first level of prevention in this age group and it can reduce inflammation remarkably.

Green tea contains large amounts of polyphones antioxidants which has great impacts such as antioxidant activity, anti-inflammatory, inhibition adipogenesis and apoptosis of adipocytes. Therefore, in this study, effects of two weeks of green tea extract on the expression of TNF-α and the level of this pro-inflammatory factor after resistance exercise in obese individuals were study.
In a randomized, double-blind, placebo-controlled, cross-over study, eight obese men (BMI greater than kg.m-2 30) were recruited. The subjects did not have any regular physical activity prior to the study subjects were allocated in the green tea extract (two capsules of 500 mg per day) group and placebo (two capsules of 500 mg maltodextrin days) for 2 weeks.; following the 2 weeks, participants were subjected to sessions of resistance exercise with 75% of 1RM intensity. Blood samples were taken before (pre test) and immediately after (post test) the resistance exercise to measure gene expression and serum levels of TNF-α.
TNF-α mRNA expression was lowered a result of green tea extract consumption by 44% in pre test and 11% in post test compared with placebo, a percentage difference in gene expression were observed but these results were not statistically significant (p>0.05). Also, the concentrations of TNF-α in green tea consumption was lower in pre-test 16.86% (P=0.83) and the post-test 24.78% (P=0.05) compared to placebo.
Green tea extract supplements can prevent the increases in the pro-inflammatory marker of TNF-α after resistance exercise in obese men.

there is lack of evidence on the effect of β-Alanine supplementation on performance in the short time and intense activities. The aim of this study is to determine the effect of β-Alanine supplementation on serum lactate response and muscular endurance in male bodybuilders.
Twenty bodybuilders (age: 21.1±0.87 yr, height: 176. 75±1. 82 cm and weight: 77. 24±1. 32 kg) participated for this study. Subjects were divided in two groups consuming β-Alanine supplementation (3 gr /day) and placebo (dextrose) in a double blind design. Before and after supplementation, serum lactate indices and muscular endurance were measured. Blood samples were collected from the subjects before and after receiving supplementation or the placebo. For data analysis from Independent t and Paired t test was used to determine differences in the groups and significance level was considered p The results showed that upper body muscular endurance (p =0.023) and lower body (p =0. 027) have significantly increased in β-Alanine group compared to the placebo group. In the lactate variable, in the group of β-Alanine, significant changes were not observed compared to the placebo group (p = 0. 92).
Supplementation with β-Alanine (3 g / day) caused a significant increase in muscle endurance but nosignificant decrease in serum lactate was detected.

Cardiovascular diseases especially atherosclerosis, are the main cause of disability and death in all over the world and they have been on the rise in Iran. C-Reactive protein and Lipid profile are risk factors for prediction of atherosclerosis. Aerobic training and Grape seed extract has a very high potential in reducing or inhibiting hs-crp and lipid profile. The main aim of this study is to determine the effect of aerobic training and grape seed extract on some cardiovascular risk indexes in young men.
In this study,40 healthy non-athlete men with an average age of 22.60±0.98 years, body mass index of 24.15±1.58 kg.m2 and body fat present of 18.06±1.64 were randomly divided into four groups of training-supplement (n=10), training-placebo (n=10), supplement (n=10) and placebo (n=10). Aerobic training program consists of three sessions of running per week with 60-85 percent target heart rate for 8 weeks. Before and after the intervention, hs-CRP, TC, TG , HDL-C and LDL-C were measured. Data were statistically analyzed by one-way ANOVA and post-hoc Tukey methods (p The results showed that aerobic training along with grape seed extract consumption significantly reduced hs-crp, TG(except training-placebo group),TC, LDL-C and significantly increased HDL-C in training–supplement, training-placebo and supplement group(P 0.05).
The results showed that 8 weeks of aerobic training either alone (training - placebo) or in combination with grape seed extract (training - supplement) and grape seed extract alone consumption (supplement),reduce cardiovascular risk factors in young men.

Eating behavior is a key factor which affects dietary intakes and health. As the prevalence of anxiety among university students is high and its probable effect on eating behaviors, current study was done to evaluate the relationship between anxiety and eating behaviors among students at Universities of Ahvaz and Tehran.
Three hundred and forty students from Tehran and Ahvaz Universities participated in this study. A general questionnaire was completed by all subjects. Anxiety was assessed using Spielberger questionnaire that showed two classes of obvious and hidden anxiety. Dutch eating behavior questionnaire was used to assess emotional, external and restrained eating behaviors.
The results of the study showed that there is no significant difference between students in two mentioned cities for levels of anxiety. However, there are significant differences in emotional and external eating behaviors in different levels of obvious (p=0.019, p=0.013 respectively) and hidden (p=0.002, p=0.023 respectively) anxiety.
The results demonstrated the relationship between anxiety and eating behavior and confirmed that the reduction of anxiety may improve eating behavior.

the healthier effects of protein sources, especially plant sources instead of red meat for the production of protein-based products such as burgers have been proven. However, the lack of proper interaction between proteins of plant source causes poor physical properties of product. Microbial transglutaminase enzyme, results in improvement of the textural properties of protein products by formation of covalent bonds and casein is one of the best substrates for this enzyme. The aim of this study is to evaluate the effect of different concentrations of enzyme and sodium-caseinate on the physicochemical characteristics of veggie burger.
Microbial transglutaminase (MTGase, 0-0.75%) and sodium-caseinate (SC, 0-2%) were added to veggie burger formulation. The solubility of proteins and water-holding capacity were measured and in order to investigate the protein-protein interaction, the SDS-PAGE electrophoresis was applied.
Addition of SC and MTGase significantly increased the water holding capacity and decreased solubility of the protein (P0.05). The addition of MTGase alone or in combination with SC significantly decreased the solubility of the protein. SDS–PAGE analysis showed that burger dough did not form specific bands on SDS-PAGE. Therefore, in order to investigate the precise effect of enzyme, mixture of soy and enzyme was added to electrophoresis gel. Results revealed significant reduction in density of soy bands after adding MTGase and elimination of basic protein subunit B3.
MTGase combined with sodium-caseinate resulted in improvement of the water holding capacity, interaction of proteins and the solubility reduction of protein and thus enhanced the physical properties of veggie burgers.

composite films which are consisted of edible and synthetic components are introduced as a novel idea in food packaging industry. Because of different nature of these components, it is problematic to use them in a composite film without any modification on polymer surface. In this study, plasma treatment was used to modify polypropylene (PP) surface and then it was coated by carboxymethyl cellulose (CMC).
Material and In this study, physical, mechanical and water vapour permeability of bilayer films (PP/CMC) were compared with individual PP and CMC films. In order to perceive the effect of plasma treatment on the properties of bilayer films, a comparison was also done between treated and untreated bilayer films.
Plasma treated PP/CMC films had lower water vapour permeability and better mechanical properties compared to untreated bilayers, individual PP and CMC films.
Application of plasma treated PP/CMC films could have an important role in improvement of barrier and mechanical properties of food packaging.

Today, production and supply of functional drinks is faced with ongoing growth. Among the drinks, orange juice due to its nutritional and organoleptic characteristics and reasonable price is welcomed and more popular. The goal of this study is to investigate orange juice properties containing pumpkin powder.
In this study, pumpkin powder in four levels of 0, 5, 10 and 15 percent is added in the formulation of orange juice. Sample characteristics include acidity, viscosity, density, β-carotene, ash, color and sensory properties which were evaluated.
Results showed that addition of pumpkin powder to orange juice increases its value to 15%, increased the viscosity, density, β-carotene, and ash of orange juice and reduce the amount of acidity. Addition of pumpkin powder to orange juice because of the large amount of pectin, increased the viscosity of orange juice from 45cp in control sample to 42000 cp in the sample containing 15 % pumpkin powder. Minimum and maximum amount of β-carotene was in the control sample (0.465 mg/g) and samples containing 15% pumpkin powder (1.312 mg/g), respectively. Addition of pumpkin due to the high content of β-carotene increased the yellowish and redness parameter of orange juice.
Based on the sensory evaluation results, orange juice with 5% pumpkin powder had highest rating in terms of color, odor, flavor, texture and overall acceptability.

The aim of this study was to coat fresh beef slices with solid lipid particles containing carum copticum essential oil to increase the shelf life of meat.
For this purpose, the effect of different treatments including coatings with carum copticum essential oil solid lipid nano-particle (CEOS), coating with aloe-vera gel, and aloe-vera gel incorporated with CEOS, aloe-vera gel incorporated with CEO on the physico-chemical (pH, color and weight loss) and microbiological properties (total viable count, psychrophilic bacteria, lactic acid bacteria and enterobacteriaceae bacteria) of fresh beef was evaluated during 7 days stored and refrigerated
Results indicated that pH increased during the storage period. Furthermore, the highest and lowest increase in pH was observed in control and samples coated with aloe-vera gel and aloe-vera gel incorporated with CEOS, respectively. Microbiological analysis showed that total viable count, psychrophilic bacteria, lactic acid bacteria and enterobacteriaceae bacteria populations increased during the storage time. The control and samples coated with aloe-vera gel had highest microbiological population and samples coated with aloe-vera gel incorporated with CEOS had the lowest increase in microbial populations during the storage time. The highest weight loss was observed in control and the samples coated with aloe-vera gel showed the lowest weight loss. The color changes during the storage time indicated that samples coated with aloe-vera gel incorporated with CEOS maintained the red color of meat much better than other samples, especially compared to control.
Finally, it can be concluded that coating with aloe-vera gel incorporated with CEOS would maintain the quality parameters of fresh beef and extend its shelf life during storage.

In the present study, kinetics changes of antioxidant activity with proteolysis progress in Jugs traditional cheese (A) and Jugs traditional cheese contain extract of Haven (B) is evaluated during storage in brine and ripening stage in jugs. Both types of cheese was located in brine (12 %) for 56 days at 10 ˚C then they stored in Earthenware jugs underground at three temperature 5, 10 and 15 ˚C. The antioxidant activity data measured every 14 days by DPPH method and the obtained data used for kinetics changes calculations. The obtained result showed that the antioxidant activity was increased during storage cheeses in brine. In addition, it was turned out that Kinetics changes of antioxidant activity were followed second order in cheese (A) while it was not obtained specific reaction order for cheese (B) by fitting the experimental data with kinetics models of zero, first and second order. Also, Kinetics changes of antioxidant activity in Jug were followed zero order and it was obtained the most rate constant of reaction (0.62) at 10 ˚C for cheese (A). It was not obtained specific reaction order for cheese B (R2

Rice is the second most abundant cereal crops in Iran. In recent years, the volume of rice import to Iran is increasing considerably due to the increased average per capita consumption of this product in Iran. The entrance of heavy metals to food supply chain can cause a variety of health risks; therefore, evaluation of heavy metals in imported rice compared to Iranian rice is important considering national and international standards. The aim of this study was to determine the amount of heavy metals including lead, nickel and cadmium in imported Indian, Pakistani and Thai rice as well as Iranian rice.
Ten Indian brands, five trade brands of Iranian rice and three and two trade brands of Thai and Pakistani rice samples (450 samples) were collected from local markets during three months from Tehran. Lead, cadmium and nickel were determined by wet digestion method using a Flame Atomic Absorption Spectrophotometer based on international standard method of AOAC.
The mean values of cadmium in imported rice were significantly higher than that obtained for Iranian rice (0.010±0.003 mg kg-1) (p Therefore, food safety monitoring system for imported rice should be performed considerably.

Nowadays, diverse methods are used for protection and increasing the shelf life of aquatic products and thermal drying is one of them. In the present study chemical indices and fatty acid composition of Grass Carp is investigated as affected by thermal drying.
The samples were dried within 4-24 hrs in a laboratory dryer at 65°C and stored under Air-pack conditions at 4°C. Temperature and time were recorded until moisture reduced to 40%. Changes of Nutritional value and qualitative indices such as TVB-N, PV, TBA, FFA and Fatty acids profile were studied.
Due to moisture loss, amounts of protein (16.01 to 31.15 %), ash (1.60 to 6.41%) and lipid (4.30 to 13.62%) were increased in the dried product (P All of qualitative chemical indices were changed during storage in cold- storage but dried products had acceptable quality during 30 days storage at 4°C.