فهرست مطالب انا عبدالشاهی

More than two years have passed since the epidemic of Covid-19, this disease is still a global crisis. Antibiotic resistance is a global challenge. Therefore, this study aimed to identify and determine the antibiotic resistance of bacteria isolated in the blood samples of patients with Covid-19 hospitalized in the special corona ward of Kosar Semnan Hospital during 2020-2021.

The current study is a retrospective cross-sectional descriptive study that was conducted in Semnan. In this study, 22 blood samples with positive bacterial cultures related to patients with Covid-19 were included in the study. The average age of the studied patients was 74.09. 13 patients were male and 9 were female.

Klebsiella was the most common bacteria among the cultured samples. The average length of hospitalization of patients with positive culture Covid-19 was 16.09 days. Antibiogram results showed that among gram-negative bacteria, the highest sensitivity is related to gentamicin, and the highest resistance is related to meropenem, and among gram-positive bacteria, the highest sensitivity is related to oxacillin and coamoxiclav, and the highest resistance is related to meropenem.

Secondary infection caused by bacteria has increased the mortality rate of patients with Covid-19 and antibiotic resistance is high in bacteria isolated from patients with Covid-19.

One of the most critical conditions in the world today is coronavirus (COVID-19). The rapid and unexpected incidence of the disease in various communities has been raised many concerns. Although the respiratory and immune systems are the main targets of COVID-19, acute kidney damage and protein excretion in the urine have also been reported. Managing the disease is even more challenging in patients with kidney disease, especially in people under the pressure of the immune system or severe complications. The effects are especially severe in people with defective immune systems. The aim of this study was to investigate the relationship between the history of kidney disease, clinical findings, hospitalization duration, and mortality in COVID-19 patients.

This cross-sectional analytical study was aimed to assay the relationship between the history of kidney disease, clinical findings, hospitalization duration, and mortality by evaluating the COVID-19 patients at Semnan Kowsar hospital (Iran). The sample size was included 60 patients (30 patients with a history of kidney disease and 30 patients without any underlying disease).

The patients' age was 61.5±16.94 in the renal failure group and 63.77±17.09 in the non-underlying disease group that was not significantly different from each other (P=0.608). Hypertension and cardiovascular disease were observed in renal failure by 56.7% and 46.7%, respectively. The most underlying disease was among patients with renal failure. Also, mortality in the group of patients with renal failure (40%) was significantly higher than the group of patients without underlying disease (13.3%) (P=0.021). No significant difference was observed considering hospitalization duration between the two groups.

The risk of mortality in renal failure patients with COVID-19 shows a significant increase compared to the general population. Immune system dysfunctions and the presence of underlying diseases such as hypertension and heart disease make these patients more susceptible to COVID-19, a severe form of the disease, and ultimately an increased mortality rate.

Due to increasing the demand for new sources of protein and the lack of animal protein sources, using and replacing of plant proteins is widely considered. The purpose of this study was to identify the potential of Vicia villosa flour as a native and novel source of protein. In this research, the physical properties of vicia villosa seed and chemical composition (protein, fat, ash, and carbohydrate and moisture contents) and color parameters of its full fat flour were determined and compared with defatted flour as well as the effect of defatting and pH on the functional  properties of full fat and defatted vicia villosa  flour were investigated.  

Vicia Villosa seed was obtained from the local market in Chaharmahal and Bakhtiari province and was cleaned, skinned and, milled. Half of the full fat flour was defatted. The obtained flours were then refrigerated at 4°C for further analysis. Physical properties of the seed including size, dimension, mass, true and bulk density as well as porosity were measured using standard methods and calibrated equipments. Chemical composition of both the seed and skinned seed’s flour (moisture content, fat, protein and ash) were determined using standard methods (AACC, 2003). The carbohydrate content of the samples was determined by subtraction of the sum of other compositional substances from 100. Color properties, protein solubility, water soluble index, water and oil absorption capacity, least gelation concentration, foaming capacity and emulsifying capacity and emulsion stability and foaming stability were also measured for the full fat and defatted Vicia Villosa flours.  

The results obtained from the measurement of physical properties for the Vicia Villosa seed showed that length, width, and thickness of the seeds were 5.4 mm, 5.37 mm, and 5.38 mm respectively. The surface area of seeds was found to be 90.98 mm2. True density, bulk density, and porosity of samples were found to be 1286.3 mm3, 788.8 mm3, and 38.67%, respectively. The amount of protein for full fat and defatted Vicia Villosa flour was 28.3% and 31.02%, respectively. L* was measured for the obtained flours and the highest L* was  belonged to defatted Vicia Villosa flour, probably due to the removal of the seed shells in the solvent removal stage. Defatting of flour would result in brighter and increase in protein content of flour. The test on protein solubility showed the high dependency of this parameter to pH of the flour proving the U form dependency in the pH range of 2-12. At an isoelectric point of 4.5, the minimum solubility of existing proteins was shown. Water and oil absorption capacity of Full fat were 1.33± 0.4 and 0.85± 0.07 and Defatted Vicia Villosa flour,were 1.94± 0.2 and 1.19± 0.1 respectively (grams of water or oil per grams of the sample). Furthermore, at pH= 4.5, the emulsion and foaming capacity decrease due to its proximity to the isoelectric point. It is noteworthy that in isoelectric pH, the highest foaming stability and the lowest emulsion stability were observed. In addition, the results showed that pH and defatting conditions have a significant effect on functional properties that can be created by changing these parameters, flours, and products with various characteristics. The results showed that changes in pH and defatting process affected  the  solubility, water and fat absorption, least gelation concentration, foaming capacity and emulsion  capacity of flour, so that by defatting and changing pH, functional properties improved significantly.

In hairdressing career the disregarding of hygiene and also the use of contaminated equipments result in major convection of diseases such as viral, bacterial and fungal infections, eczema,and verruca.Assessment of knowledge,attitude and practice of hairdressers is necessary for the guarantee of public health. 

this cross sectional study was conducted in total160 female beauty salons with legal work permit in Garmsar.The questionnaire containing 50 question regarding the personal details,knowledge,attitude and practice was used to data collecting. 

The mean age of hairdressers interviewed was37.4±10years. In total hairdressers,only 130 person (83.1%) had good knowledge about the possibility of convection of AIDS,hepatitis B and C from people seemingly healthy but infected, also 155 personb(96.9%) had knowledge about threat of receiving hazardous infectionbfrom sharps.Attitude of the hairdressers was associated significantly with educational level and work experience(P<0.005).Out of total participants 95% had good performance about the use of alcoholic light, oven or autoclaves to sterilize their sharp and winning tools and 5%of the participants who used other materials or equipment had a bad performance. 

Although the knowledge,attitude and practice of hairdressers in Garmsar city were good.The implementation of teaching programs is recommended to promote their condition.

The safety of drinking water is one of the critical indexes concerning to health and hygiene of a society. Monitoring and controlling qualitative indices of water is of great importance. Therefore, this study aimed to investigate the quality of bottled water and urban drinking water in Semnan city with regard to the concentration of pollutant ions of nitrite and nitrate as well as the concentration of fluoride which possesses nutritional value and compare them with the Standards of Iran and the world. This research was performed in 30 samples of drinking water and 150 samples of bottled water (with 15 different brand names) collected from Semnan, Iran. The concentration of nitrite, nitrate and fluoride ions were measured using Ion chromatography. The results indicated that the volume of nitrite was 0 mg/ml in all the examined samples and the average content of nitrate was 1.316 to 11.75 mg/ml in bottled water and 7.27 mg/ml in drinking water. Moreover, the average content of fluoride was 0.214 and 0.254 mg/ml in bottled water and drink water respectively. The content of nitrate and nitrite ions was in accordance with the standards of Iran and the world. However, the higher content of nitrate in four brands of bottled water compared to the samples of drinking water could be an alarm for contamination of bottled water. The content of fluoride ion is lower than allowed maximum and minimum. Due to the lower content of fluoride than that of allowable minimum (0.5 mg/ml) and regarding the significance of fluoride in dental diseases, this issue must be seriously considered in water fortification programs.

Curdlan is water-insoluble and expensive polysaccharide that is made up of D-glucan monomers with b- (1→3) bonds. The properties of the gel created by the heat make Curdlan very important in the food industry. One of the main limiting factors for using Curdlan is its production cost. Agricultural waste can be used as a cheap substrate for its production. In this research, Curdlan production of was evaluated by Agrobacterium radiobacter PTCC 1654 in a culture medium different concentrations (5, 7.5 and 10%) of grape syrup and neat sucrose as carbon source. Based on the yield of Curdlan production, the optimum carbon source was determined. Moreover, the amount of produced Curdlan and biomass was measured. The polysaccharide sugar composition was evaluated by thin-layer chromatography technique. The pH change of the medium was also evaluated during the fermentation process. The results showed that the highest amount of polysaccharide was obtained in fermentation medium containing grape syrup with 7.5 Brix and after 144 hours. The pH of the fermentation medium decreased from about 7 to about 5.5 during the fermentation process. The results of thin-layer chromatography of polysaccharide showed that the glucose was the only monomer in the polymer's structure. In grape syrup medium Curdlan production in grape syrup was significantly higher than sucrose medium (p<0.05). Grape syrup is a cheap substrate widely available in Iran and has potential for Curdlan production.

Background and Mannoprotein in the cell wall of Saccharomyces cerevisiae is a glycoprotein with antimicrobial and antitoxin effects. In this research antifungal properties of gelatin based edible coating containing Saccharomyces cerevisiae mannoprotein were tested against Aspergillus flavus growth and the inhibitory effect on pistachio kernel.
Antifungal properties of gelatin based edible coating containing Saccharomyces cerevisiae mannoprotein against Aspergillus flavus (PTCC 5004) were evaluated employing Serial Dilution (in plate and tube), Agar-well diffusion methods and inhibitory effects in coating of the pistachio kernels.
Gelatin-based coating containing mannoprotein showed to have inhibitory effects against Aspergillus flavus growth. MIC and MFC values for mannoprotein were 0.005 and 0.01 µg/ml, respectively.
The application of gelatin based edible coating containing mannan delayed and reduced Aspergillus flavus growth. In this regard, this active coating could be applied in preservation and storing of foods such as pistachio to reduce Aspergillus flavus growth and eventually diminution of aflatoxin.

Some domestic Damghan, Iran pistachio cultivars including: Akbari, Kaleghoui, Khanjari, Abasali and Shahpasand were obtained from Pistachio Research Institute of Damghan. The pistachio oil was extracted by organic solvent (n- hexan) and fatty acid composition were quantitated using gas chromatography (GC). The result showed that total fat content in pistachio cultivars were 52.486 – 60.647 %. The fatty acid were determined as myristic acid (0.0810- 0.1080%), palmitic acid (10.2275-11.10750%), stearic acid (1.1010- 1.2700%), arashidic acid (0.3855- 0.6300%), palmitoleic acid (0.8175- 1.0180%), oleic acid (48.961 - 55.2435%), linoleic acid (30.4820- 36.8840%), linolenic acid (0.3590- 0.8405%). Oleic acid has been found as the most common monounsaturated fatty acid. Linoleic acid had highest percentage among multi- bond fatty acids. There have been significant differences (p 0.05) among pistachio cultivars regarding unsaturated fatty acids. The ratio of unsaturated fatty acids to saturated ones has changed between 6.7- 7.4. Assessment of oxidative stability by Rancimat method result in the induction time in pistachio oil cultivars was 5.5 h (Shahpasand) – 7.69 h (Akbari).

Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted to compare fatty acid composition of pistachio oil extracted by two conventional procedures: soxhlet extraction (Sox) and maceration. Different solvents: n-Hexan (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and ethanol (EtOH) in term of polarity index was used. The higher unsaturated fatty acid (88.493%) was obtained by Sox with EtAc. Although linoleic acid had higher concentration (36.32%) in mac method. Sox method extracted highest concentration of oleic and linolenic acids (51.99% and 0.385% respectively).

Restrictions on the use of synthetic antioxidant such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are being imposed because of their carcinogecity . Experimental: In this investigation, optimization of phenolic extraction process from methanolic (80%) extract (v/v) of  Flomideschema parviflorum through response surface methodology by Fulin Cio-calteu is performed for optimizing the process of three factor (time, temperature and pH) were investigated. Each factor was repeated three times including time (15, 35 and 55 min), temperature (15, 30 and 45 °C), and pH (6, 7 and 8). The experiment was conducted based on box-Behnken design with three factors and three levels comprising a total of nineteen tests. Considering the results and graphs, time was identified as the most effective factor. In addition, the graphs showed that increasing behavior of phenolic compound and extract is achieved when time and temperature are incremental. In all tests, there was a significant difference between ultrasound and flooding extraction. Industrial and practical recommendations: Extraction using Ultrasound method can be recommended for its effectiveness in extracting phenolic content of Fhlomidoschema parviflorum extracts.