سپیده عباس زاده

The prevalence of metabolic syndrome (MetS) is increasing in the world and also in Iran. MetS is associated with an increased risk of cardiovascular diseases and diabetes. There is no study on the prevalence of MetS in families of military personnel. The present study aimed to determine the prevalence of MetS and its components in a military town in Tehran. This cross-sectional study was conducted on 384 participants who were referred to the health center in Shahrak-e- Fajr. MetS components including waist circumference, blood pressure, fasting blood sugar, triglycerides, and high-density lipoprotein-cholesterol (HDL-C) were measured. MetS was diagnosed according to the Iranian National Committee of Obesity criteria. The overall prevalence of MetS was 36.45% (95% CI=31.62%-41.29%); 37.5% and 62.5%% were males and females, respectively. Only 6.25% of the participants did not have any MetS components. The most frequent components were low HDL-C levels (62.23%), and abdominal obesity (49.73%), respectively. Female gender (OR=1.35, 95% CI=0.83–2.19) and age (OR=1.17, 95% CI=1.12–1.22) were associated with increased risk of MetS. According to the results of the present study, the prevalence of MetS and its components is high in Shahrak-e- Fajr, Tehran. It needs to implement MetS prevention programs for the families of military personnel.

Multiple sclerosis (MS) is an autoimmune disease with unknown cause and complex pathogenesis, characterized by chronic inflammation, demyelination and loss of neurons. This disease usually manifests as movement disorders, vision disorders, or sensory problems. The etiology of MS is not precisely known, although environmental factors such as nutrition, physical inactivity, smoking and low vitamin D concentration play a role in this case. Researches show that patients with MS are at risk of malnutrition and reduced intake of micronutrients due to inactivity, anorexia, depression and side effects of drugs. Many studies have investigated the effects of nutrients and dietary patterns in patients with MS, however, the role of diet and nutrients in the progression of the disease is not well known. Therefore, the aim of the present study was to determine the role of some nutritional supplements in the treatment of multiple sclerosis.

In the present narrative review article, reliable Persian and English databases including Google Scholar, Pubmed, Scopus, Magiran were searched and articles that studied the effect of nutritional supplements in the treatment of multiple sclerosis were reviewed.

The results of the present review study indicated that some nutrients such as vitamin D, vitamin A, biotin, as well as omega-3 fatty acids and probiotics may improve disability, reduce disease progression, reduce disease recurrence, improve fatigue and depression in patients. get MS

Considering that some nutrients can improve the inflammatory response and oxidative stress in MS patients, a suitable nutritional intervention or following a healthy diet may improve the severity and symptoms of MS and as a Possible complementary treatment should be considered in this disease.

Non alcoholic fatty liver disease(NAFLD) is one of the common diseases caused by excessive deposition of fat in the liver.Various factors such as metabolic syndrome, and unhealthy lifestyle lead to NAFLD.This study was conducted to determine the relationship between healthy lifestyle and triglyceride glucose index (TyG) in patients with metabolic syndrome.

This cross-sectional study was conducted on 92 patients with metabolic syndrome.  Health-promoting lifestyle profile II(HPLP-II) questionnaire was completed and fasting blood glucose and triglyceride were measured. HPLP-II score and Tyg index  were determined.

The mean of HPLP-II  and TyG index scores were 143.45±39.75 and 4.8±0.22, respectively. There was an inverse relationship between the healthy lifestyle score and TyG index (R= -0.18و p=0.08).

According to the results of the present study, there was an inverse relationship between the healthy lifestyle score and TyG index, although it was not statistically significant.

Providing healthy military ration is one of the most important and basic needs of all military forces over the world. In recent years, with the scientific and industrial technologies development, military diets have achieved more favorable conditions. But studies are still underway around the world to produce a diet that is nutritionally suitable for the military consumer population, depending on the geographical area and type of mission. The ration should be portable, easy to use, ready or semi-ready to use, and culturally and sensory, the most appropriate for the military population of each country. In the present study, we will review new findings in the types of military rations and the variety of their formulations, military rations of different countries, factors affecting the design of rations and also new technologies of rations packaging.

Low vitamin D levels has been associated with an increased risk of type 1diabetes mellitus, cardiovascular disease, certain cancers, and also pregnancy complications. Several studies have shown that vitamin D levels in pregnant women are lower than recommended. The aim of this study was to determine the effect of vitamin D supplementation on bone parameters in pregnant women with vitamin D deficiency. 

It was a clinical trial study (before and after).The study population was 41 pregnant women (being at 12–14 weeks of gestation) with vitamin D deficiency. The study duration was six month.The present study had two phases of vitamin D3 supplementation (50000 IU / week for 12 weeks and then 50000 IU / month for three months). Serum Calcium, Phosphorus, magnesium, Alkaline phosphatase  (ALP) , Parathyroid Hormone(PTH) and  25-hydroxyvitamin D (25(OH)D) level were measured three times.

 At the end of 12 weeks(the first stage) and 3 months(the second stage) of supplementation , the mean levels of  vitamin 25OHD increased and PTH decreased significantly (p<0/001). After supplementation Phosphorus, and ALP, increased significantly (p<0/001). At the end of the study serum calcium and magnesium showed no statistically significant differences.

According to the results of this study, vitamin D supplementation (50000 IU / week for 12 weeks)  increased vitamin D levels in pregnant women and produced no adverse effects and all bone parameters were in suitable condition.

Covid-19 is an emerging infectious disease caused by SARS-CoV-2 that can be transmitted to humans. There are currently no drug or vaccine for this disease. In the absence of treatment for this new virus, finding alternative methods to prevent and control of the disease is important. Having a well-functioning immune system is essential for the host's defense against pathogenic organisms. Malnutrition can lead to an impaired immune system during life. Even though the immune system response to infection, is itself a factor that could lead to nutritional status impairment. Deficiency of some nutrients can lead to disorders of immune system. Adequate intake of vitamins (A, D, Bs, C and E), minerals (selenium, zinc and iron) and omega-3 fatty acids are among the essential factors in proper immune system function. Therefore, it is recommended to follow a healthy diet to prevent the Covid-19. It is also suggested to assess the nutritional status of patients before prescribing treatments.

Currently, consumers are aware of the side-effects of chemical additives and are more interested in natural antibacterial compounds as food preservatives, like herbal essential oils and extracts. In this study, the antimicrobial effect of some main components of the essential oils, including thymol, carvacrol, menthol and eugenol has been evaluated against Bacillus cereus</em> (PTCC 1154), Pseudomonas nigrifacience </em>(ATCC 19375), Erwinia carotorova</em> (PTCC 1675) and Xanthomonas campestris </em>(PTCC 1473) by broth microdilution method and agar disc diffusion method. According to the results, the lowest MIC was reported for Thymol which was 50 ppm (Pseudomonas nigrifacience</em>, Erwinia carotorova</em> and Bacillus cereus</em>) and the maximum MIC for Pseudomonas nigrifacience </em>was 100 ppm due to menthol and 125, 125 and 108 ppm for Bacillus cereus, Erwinia carotorova</em> and Xanthomonas campestris</em> respectively due to Eugenol. Menthol presented the broadest growth inhibitory zone (8.9 mm) for Pseudomonas nigrifacience</em> and the narrowest inhibitory zone was reported for Eugenol against Erwinia carotorova</em> (5.9 mm). Menthol and eugenol were the strongest and weakest antimicrobial agents respectively (p-value<0.05). However, all tested components inhibited the microorganisms at different levels and are potent to be used as food preservatives.

Although the use of yeasts as starters is common in the food industry, it can lead to product corruption and poor quality of food in some cases. Current study was assessed the anti-yeast impacts of three phenolic compounds; linalool, menthol and eugenol against 7 yeast species contaminating food products (Candida albicans, Candida kefir, Candida famata, Rhodotorula glutnis, Kluyveromyces fragilis, Debaryomyces hansenii, Saccharomyces cerevisiea). The anti-yeast impacts of three mentioned compounds and the minimum inhibitory concentration (MIC) were investigated using disk diffusion method and micro-dilution method, respectively. The findings showed that all three compounds had anti-yeast effects on the tested isolates. Eugenol had the anti-yeast properties at the lower concentration (50μg/ml) in comparison with the other two compounds. Furthermore, the MIC of linalool, menthol and eugenol were Rhodotorula glutnis (58.3μg/ml), Saccharomyces cerevisiea (58.3μg/ml) and Candida albicans (50μg/ml), respectively. In conclusion, it could be stated that the natural phenolic compounds; menthol, linalool and eugenol, have toxic and anti-yeast effects and are able to prevent the growth of tested yeast contaminating foods at the lower concentrations.

There are several cell disruption methods for intracellular protein extraction. The aim of this study was to select the best approach for recombinant teriparatide fusion protein extraction from E. coli and achieve the best purification conditions. In this experimental research, bacterial cells were disrupted by different methods such as sonication in different cycles, grinding with liquid nitrogen in two different cell culture volumes, and homogenization at two different pressures. The supernatant and pellet samples were run on sodium dodecyl sulphate gel. All the cell lysates were cultured on LB agar medium and stained with Gram staining method. The Ni2+ affinity chromatography of recombinant teriparatide fusion protein was done under denaturing and non-denaturing conditions, using pH and imidazole concentration gradient, respectively. All samples were taken on sodium dodecyl sulphate-polyacrylamide gel and the amount of purified protein was calculated by Micro-Bradford assay. In the 20 and 25 cycles, a large part of the fusion protein led to protein solubilization. In the method of grinding with liquid nitrogen, proteins were more likely to enter the sediment part. The cell disruption was complete in a chemical method. The cell disruption under 50bar homogenization was more than that of 15bar. In chemical degradation and sonication, a large amount of fusion protein led to protein solubilization. In non-denaturing conditions, no recombinant fusion protein was removed from the column with the isolation buffer, but in the denaturing conditions, a large amount of proteins was purified. The combined method of chemical degradation and sonication leads to approximately 97.7% of protein solubilization, and the purification in denaturing condition has also the suitable result in contrast to non-denaturing condition.

Health concerns due to adverse effects of chemical preservatives have increased public interest to consuming preservative-free products or product containing natural preservatives such as plant extract and their essential oils. In this study the antibacterial effect of aqueous, ethanolic and methanolic extracts from petal of saffron against the most important foodborne pathogens salmonella typhimurium, Listeria monocytogenes, E. coli O157: H7, Bacillus cereus and Staphylococcus aureus were evaluated. Disk diffusion method was done to screen bacterial sensitivity. The minimum inhibitory concentration (MIC) of extracts were evaluated by agar dilution and broth microdilution method The most sensitive strain to extracts was S. typhimurium, and the most resistant strains were S. aureus and E. coli O157:H7. MICs of all extracts were estimated 40 mgml-1, against all bacteria using agar dilution method. The aqua and methanolic extracts showed antimicrobial activity against all of bacteria by broth microdilution and MIC estimated 40 mgml-1, however MIC of ethanolic extracts estimated 40 mgml-1 for L. monocytogenes, S. aureus and B. cereus, while the MICs for S. typhimurium and E. coli O157:H7 were estimated >40 mgml-1. The results of this study revealed that the studied extracts might be potential sources of natural antimicrobial agents, and propose their potential application in food system as a natural preservative.

Increasing human knowledge about adverse effects of chemical preservatives has increased public interest to consume products with natural preservatives such as plant extract and their essential oils. In this study chemical composition of essential oil of Afsantine and antibacterial effect of its essential oil and aqueous, ethanolic and methanolic extracts against the most important food borne pathogens, salmonella typhimurium, Listeria monocytogenes, E. coli O157:H7, Bacillus cereus and Staphylococcus aureus were evaluated. Gas Chromatography-Mass Spectrometry (GC-MS) method was used for chemical composition analysis of the essential oil. Disk diffusion method was done to screen bacterial sensitivity. The Minimum Inhibitory Concentrations (MIC) of extracts were evaluated by broth micro-dilution method. The essential oil components were identified and the major constituents of the oil were Beta Thujone (29.75%) and Phellandrene (20.20%). In disk diffusion method the most sensitive strain to the essential oil and the extracts was S. typhimurium and E.coli O157:H7. MICs of Afsantine essential oil against S. aureus and L. monocytogenes were estimated 3000 ppm. The methanolic extract showed antimicrobial activity against L. monocytogenes, E.coli O157:H7, B. cereus and S. aureus were estimated 10, 10, 8 and 4 mg ml-1, respectively. The results of this study revealed that the essential oil and methanlic extract of Afsantine have greater antimicrobial effects on given strains and might be used as a natural preservative in food system.

Essential oils and their components have antimicrobial effects. They use with spices as flavoring agents all over the world. They have been used safely since ancient times as herbal medicines. Zataria multiflora Boiss. is one of medicinal herbs in Iran and its antimicrobial effects on foodborne pathogens have to investigate in foodstuff. The aim of this study was to determine of the effect of Zataria multiflora Boiss. Essential oil on the growth of Listeria monocytogenes in salted (4%) silver carp. Effect of different concentrations of this Essential oil (0.0%, 0.045%, 0.135%, 0.405%, and 0.810%) on behavior of Listeria monocytogenes was determined by evaluation of the bacterial growth in salted fish fillets. The essential oil in used concentrations had significant inhibitory effect on the growth of Listeria monocytogenes in salted fish during the storage time. The higher concentration until 0.405%, the more significant inhibitory effects on the growth of Listeria monocytogenes (p<0.05) but 0.405% and 0.810% concentrations had no different significant inhibitory effects on the growth of Listeria monocytogenes (p>0.05). Organoleptical survey showed that the concentrations of the essential oil used until 0.405% not only had no undesirable effect on flavoring but also it improve taste and flavor of salted fish. the result suggested that the Zataria multiflora Boiss. Essential oil can be considered as a natural preservative in salted fish.

Thyme (Zataria multiflora Boiss.) is one of the Iranian traditional spices and it has antimicrobial effect on the pathogenic bacteria which are agents for some current food borne intoxications. The aim of this study was to evaluate the antimicrobial activity of Zataria multiflora Boiss. essential oil on V. parahaemolyticus in salted (8% Nacl in tissue) silver carp. Effect of different concentrations of this Essential oil (0.0%, 0.045%, 0.35%, 0.405%, 0.80 %) on behavior of V. parahaemolyticus in two temperatures (5, 5˚C) was determined by evaluation of the bacterial growth in salted fish fillets. The essential oil in used concentrations had significant inhibitory effect on the growth of V. parahaemolyticus in salted fish compare with control treatment during the storage time (p<0.05). There was no significant difference between all treatments. The results showed that Zataria multiflora Boiss. essential oil had inhibitory effect on V. parahaemolyticus, therefore it can be considered as a natural preservative in salted fish.