الهام خسروی

Among the pigment-producing microorganisms, Monascus purpureus is important for controlling diabetes and preventing and reducing fat due to the production of red and orange pigments with therapeutic properties such as anti-cancer, anti-inflammatory.

In this study, the effect of replacement of potato starch waste (RPSW) (20-100%), sodium chloride (6-14 g) and thermal stress time of spore suspension (TST) (50-90 seconds) on the growth of M. purpureus and production of red and orange pigments at 30 ° C in submerge culture were studied by the central composite design at 95% confidence level.

The results showed that increasing the RPSW by up to 50% significantly reduced red and orange pigments and increased biomass production (p <0.05). On the other hand, increasing the TST of spore suspension to 73 seconds and increasing the amount of sodium chloride at the concentrations above 9 g / l significantly increased the production of biomass and red and orange pigments (p <0.05). At the two optimal point with the RPSW (20.3, 42.5) (%), TDT spore suspension (65, 81)(s) and concentration of sodium chloride (12, 6) (g/l) respectively, the biomass (g / l), red and orange pigments (OD/l) (5.24, 4.55 and 3.5) and (4.55, 4.37 and 5.4), respectively, were obtained.

The results of this study showed that since the replacement of potato starch waste increased biomass production but reduced the production of red and orange pigments Monascus purpureus, its amount should be used optimally in culture to achieve the best productivity.

Acute myocardial infarction refers to a reduction or amputation of coronaryartery circulation leading to myocardial necrosis. BDNF is expressed in atherosclerotic arteries, vascularsmooth muscle, and endothelial cells and is involved in angiogenesis, the inflammatory response, andapoptosis of myocardial regeneration after infarction. The aim of this study was to evaluate the effect ofa cardiac rehabilitation period on changes in BDNF levels and functional capacity in patients with acutemyocardial infarction.

The present study was performed on 30 men with acute coronary syndrome witha pretest-posttest design and the samples were randomly divided into experimental and control groups.The experimental group performed a cardiac rehabilitation program for 6 weeks. The control group didnot perform any training during this period. Before and after the rehabilitation program, BDNF levelswere measured by the American Diaplus Kit in terms of picograms per milliliter and participants’ functionalcapacity by a modified Bruce test. Analysis of covariance was used to compare BDNF levels andfunctional capacity of cardiac rehabilitation and control groups.

Data were analyzed by covariance. the results showed that cardiac rehabilitation training had asignificant effect on increasing BDNF levels and functional capacity (P≤0.05).

Based on this study, it can be said that cardiac rehabilitation exercise program can play animportant role in improving the physical and physiological condition of patients with acute myocardialinfarction. Data were analyzed by covariance and the results showed that cardiac rehabilitation traininghad a significant effect on increasing BDNF levels and functional capacity (P≤0.05). In general, it can besaid that cardiac rehabilitation exercise program can play an important role in improving the physical andphysiological condition of patients with acute myocardial infarction.

Royal Jelly (RJ) has long been used to treat diseases and, particularly, infections. In the present study, attempts have been made to measure the antioxidative and antimicrobial effects of Royal Jelly on oral bacteria, including Streptococcus (mutans, epidermidis), Staphylococcus aureus, and gastro-intestinal bacteria (Streptococcus salivarius, Escherichia coli). At first, the researchers investigated the effect of a water and phosphate buffer-based solvent for the extraction of phenolic compounds and antioxidative extracts obtained from two different samples of Royal Jelly (Fresh Iranian RJ, Freeze-dried Iranian RJ). The antimicrobial properties of the 10, 15, 20, 25 and 30 % water and phosphate buffer -based solvent were measured using micro broth dilution test for assessing of (Minimum Inhibitory Concentration) and Disk Diffusion test for assessing of diameter of inhibition zone. The results showed that the highest amounts of phenolic compounds were related to the Freeze-dried Iranian RJ sample. Comparing the scavenging property of the antioxidants in the samples revealed that the highest and the lowest values of this property at all investigated concentration levels were to freeze- dried RJ and Fresh Iranian RJ, respectively. The investigation of the antimicrobial properties of the samples also showed that the most affected bacterium at different concentrations of water and phosphate buffer-based extract RJ was Streptococcus mutans and the most resistant was E. coli. Regarding the buffer concentrations of the samples, the obtained results were similar to those of water-extract samples. The highest MIC value was obtained for E. coli. Therefore, RJ can be regarded as a natural source of antioxidants due to the presence of phenolic compounds in it.

Reduction of food waste is the top priority for the food industry. The purpose of this study was to evaluate the effect of oliveria decumbens essential oils (EOs) and chitosan on physicochemical and microbial characteristics of grated carrots during storage. Grated carrots (control and coated) weighed and packed in polypropylene packages under the modified atmosphere and stored at 4 °C for 12 days. Color, acid ascorbic and TSS, acidity, pH, CO2 (in 3 replications) and the total counts, mold, yeast (in 2 replications) were determined in a factorial experiment using a completely randomized design. The treatments included: control, 1.5% chitosan, 150 µL oliveria decumbens (EOs), 250 µL oliveria decumbens, 1.5% chitosan and 150 µL oliveria decumbens (EOs), 1.5% chitosan and 250 µL oliveria decumbens (EOs). Experiments were performed on days 1, 3, 6, 9 and 12. The results showed the level of acidity, carotenoid and acid ascorbic, the amount of L* and sensory (color, quality, flavor, odor) scores reduced during the time. By contrast, the level of pH, weight loss, the amount of a*, b*, CO2 and TSS increased. The level of total counts increased (P<0.05) but no evidence of yeast and mold growth was observed. Therefore, oliveria decumbens essential oil and chitosan had a significant effect on improving the properties of grated carrots under modified atmosphere during cold storage.

Propolis plays an antibacterial, anti-fungal, anti-parasitic, antioxidant, anti-inflammatory, anti-caries role due to its plant-derived compounds such as polyphenols and proteins such as 10-HDA. It has long been a therapeutic role for diseases, especially infections. In this study antimicrobial activity of alcoholic, aqueous and buffer extract of propolis, on oral bacteria including Streptococcus mutans, Streptococcus epidermidis, Staphylococcus aureus, and gastro-intestinal bacteria including Streptococcus salivarius and Escherichia coli measured using micro broth dilution test for assessing of minimum inhibitory concentration (MIC) and disk diffusion test for assessing of diameter of inhibition zone. The MIC did not differ significantly between the three alcoholic, aqueous and buffer extracts, i.e., the effect of the solvents on the solubility of the antibacterial compounds was approximately the same (P > 0.05). The most resistant gram-positive bacterium to alcoholic and buffer extract, Streptococcus mutans and the most resistant to all extracts, Escherichia coli, were reported. There was no significant difference between the bacterial resistance in the aqueous extract of propolis (P> 0.05). In the disk diffusion test, increasing the concentration of extracts had a significant effect on the bacterial killing rate and was identified as the most susceptible bacterium to the extracts Staphylococcus epidermidis and the most resistant bacterium Staphylococcus aureus. The bacteria were also more sensitive to buffer extract.

The meat productions are the most popular among different food products. On of the serious problems of this kind of products may be the change of the physical and chemical properties. The Restriction of the use of synthetic antioxidants have prompted the extensive research on the effect of the natural antioxidant and replacement of synthetic antioxidant with the natural ones. In this study, the effect of α-tochopherol (vitamin E) and propyl gallate on German sausage was evaluated. Four different German sausages were formulated and prepared in 30 Kg batches as follows: control without antioxidant, sausages plus α- tochopherol (200 or 500 ppm) and sausages plus propyl gallate (200 ppm). Twelve Kg of the samples were filled into cellulosic casings and the other 18 Kg in polyamidic casings. All samples were cooked. One third of the packed samples were stored at (4˚C ± 1) for 10 days and the rest were stored at (– 18 ˚C ± 1) for 6 months. The extent of autoxidation for samples were determind by peroxid and TBA values. During the storage period, autoxidation rates of control samples were more than other treatments. Propyl gallate was more effective in reduction of autoxidation than α- tochopherol treatments. Addition of 500 ppm vitamin E was more effective than 200 ppm. Significant differences were observed among treatments (P< 0.05). The study of the shear strength of the stored susages at the (4 ºC ±1) for the 10 days indicated that the most shear strength is seen in the cellulosic casing samples. The same results obtained for the stored samples at the (-18 ºC ±1) for the 6 months.