فهرست مطالب محسن وظیفه دوست

Wheat bread is one of the most commonly used foods in the world. However, coeliac patients are not able to use wheat bread because they are gluten intolerant. The only treatment for them is to use a gluten-free diet. To examine the effects of hydrocolloid pectin (1.5 and 2.5%) and raisins essence (3% and 4%) on baking effect of gluten-free bread of setaia italica and oryza sativa flour mixture a completely randomized study design was used. The results showed that using pectin increased stability of the dough and decreased its softness level. Colorimetry study showed that the brightest color of bread crust was obtained with pectin containing samples. The highest volume and specific volume were obtained with pectin and raisins essence treatments. In addition, pectin and raisins essence lowered rigidness and stiffness of the samples at all concentrations, which delayed breads going stale. The highest effect was seen with 2.5% pectin and 4% raisins essence treatments. Stiffness of samples in these two treatments was not significantly different between the first 24hrs and 48hrs. In general, adding 2.5% pectin and 4% raisins essence to setaria italica and oryza sativa flour mixture led to a gluten-free bread with a higher quality.

This research was carried out in order to extract valuable and widely used materials in food and pharmaceutical industries from the waste of agricultural products. In this research, with the aim of extracting pectin from the melon skin of winter and Mashhad (Qasri) cultivars, it was carried out by acidic method using microwave pretreatment. Pectin was extracted under microwave conditions (fixed power of 900 W), irradiation time (1 and 3 minutes) and the ratio of extraction solvent to raw material 15:1 weight / volume and at a constant pH of 1.5. The results showed that the highest extraction efficiency of Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes) was equal to 13.5% and with the increase of duration from 1 to 3 minutes, the extraction efficiency of pectin in both Melon variety increased. Also, the pectin obtained from all the treatments had a favorable degree of purity (with galacturonic acid content above 65%). Checking the degree of esterification revealed that the pectins obtained from all treatments of winter and Mashhad melons are among pectins with low esterification.The highest equivalent weight was related to the pectin obtained from Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes), which was equal to 890 mg. The emulsifying activity of pectins obtained from both melon varieties was also low. Also, the amount of water retention capacity of pectins obtained from all treatments of winter and Mashhad melons was at the optimal level and showed that the pectins obtained from this research can be used to preserve water in some food systems. From all of the above, it can be concluded that the melon skin of winter and Mashhad varieties, which is considered as agricultural waste, can be used as a promising source for pectin production.

Cardiovascular disease especially atherosclerosis is one of the leading causes of death in the world. One of the important mechanisms for the prevention and treatment of this disease is the reverse transfer of cholesterol. The purpose of this study is to investigate the effect of a cardiac rehabilitation course on some key factors in reverse cholesterol transfer including expression of (Liver X receptor gene; LXR) lipid profile and (Tumor necrosis factor; TNFα) serum level in coronary bypass patients.Twenty-four male subjects who underwent bypass surgery were divided into two equal groups of central stability training group and mobilization voluntarily groups. The experimental group performed aerobic resistance training for eight weeks (3 sessions per week) and the control group did not. Blood samples including TNFα factors, lipids, cholesterol and LXR gene were taken 48 hours before the start of the first training session and also 48 hours after the last training session while all subjects were fasting a blood sample was taken to evaluate the desired variables. LXR gene was measured by Real-Time-PCR. Independent and paired t-test and Shapiro-Wilk tests were used to analyze the data at a significant level of 0.05.Eight weeks of cardiac rehabilitation program led to an increase in HDL, a decrease in LDL cholesterol and αTNF, and an increase in the expression of the LXR gene in the experimental group compared to the control group.Cardiac rehabilitation by improving the lipid profile and increasing the expression of LXR gene has a great effect on increasing cholesterol transfer process and reducing inflammatory factors including TNFα. which has a positive effect on the prevention of atherosclerosis and ischemia.

Tomato sauce is a widely used product in the world and in Iran that is widely used in various foods, especially fast food. In this regard, the preparation of symbiotic products from it will promote health.In this study, 3 levels of lactulose (0, 1 and 2%) and 3 levels of wheat fiber (0, 1.5 and 2.5%) were used as prebiotics and Lactobacillus acidophilus (La-5) was used as a probiotic.The results showed that the pH of the samples containing microencapsulated bacteria was lower than the samples containing free bacteria and similar to the control. The rate of syneresis of all samples was significantly different from the control (p <0.05). But rate of syneresis of microencapsulated samples was less than free. In terms of viscosity, except for the microencapsulated sample containing 2% lactulose and 2.5% fiber, there was a significant difference between the other samples and the control (p <0.05). In terms of microbial evaluation, the rate of bacterial reduction in treated samples was equal to one and in control two logarithmic cycles. Survival of microencapsulated probiotic bacteria was higher than free probiotic bacteria and had a significant difference with the control (p <0.05). The highest survival rate with microbial count of 5.023 × 107 cfu / ml was related to the sample containing 2% lactulose and 2.5% fiber in microencapsulated samples, Therefore, in addition to being superior to other samples in terms of physicochemical and rheological properties, the above sample is also considered a symbiotic product.

Edible films and coatings are thin layers of biopolymers that are used as food coatings. Due to the many disadvantages of synthetic packaging materials, such as the migration of packaging compounds into food, creating environmental pollution and the problem of waste recycling, the use of edible films for food packaging has recently increased significantly. Edible films based on Psyllium seed gum are a good source for preparing edible films due to their easy availability and affordable price. In this research, edible films based on Psyllium seed gum enriched with different proportions of Oliveria decumbens essential oil were made and the physicochemical characteristics of the films include thickness, moisture content, permeability to water vapor, tensile strength, elongation percentage, characteristics Morphology and thermal properties were investigated. The results of the analysis of Oliveria decumbens essential oil compounds by GC/MS showed that a total of 8 compounds were identified. The results showed that by increasing the amount of Oliveria decumbens essential oil, the thickness and percentage of length of the films increased significantly (p < 0.05), but the moisture content, permeability to water vapor, tensile strength, melting temperature (Tm) and temperature Glass transition (Tg) decreased significantly (p>0.05). Oliveria decumbens essential oil added to the films also showed the softening characteristic which was obtained from the results of strain to breaking point. The homogenous and uniform structure of the control film (without essential oil) was proven in the electron microscope images.

Extraction by the subcritical water method was studied as an efficient, economical, green, and environmentally friendly method to extract effective compounds of frankincense gum. For this purpose, subcritical water was used at temperatures of 120 and 160 ° C for 5 and 15 minutes. The amount of total phenolic compounds, radical scavenging ability, and antimicrobial properties of the extracts were investigated. The encapsulated powder of the extract obtained from the optimal conditions was also prepared by spray drying method and the particle size distribution and anti-aspergillus properties of that were also investigated. The results showed that the subcritical water extraction method significantly increased the extraction efficiency of frankincense gum extract. The amount of phenolic compounds extracted at 160 °C and time of 15 minutes was the highest among the extracts with 130.83 mg of gallic acid per 100g dry matter. The radical scavenging ability of the extracts from the subcritical water method was similar to that of the natural antioxidant ascorbic acid, and the extract from the maceration method as a traditional was less efficient at absorbing DPPH free radicals. Microbial results showed that the effects of extracts from maceration and subcritical water methods on Staphylococcus aureus were more than Escherichia coli. Encapsulated frankincense powder had no anti-aspergillus potency at concentrations less than 600,000 μg / ml.

The use of local products in the food industry has become increasingly important in recent years, and jujube fruit is one of the most important garden products in South Khorasan. The high potential of jujube fruit due to the presence of antioxidant and antimicrobial compounds can be used as an alternative to some of the industrial antioxidants in the field of edible oils. In the present study, the compounds in jujube fruit including meat and kernels were investigated. First, in order to extract jujube extract with better properties and efficiency, two types of aqueous and methanolic solvents were used. . Then jujube extract at three concentrations of 250, 500 and 1000 parts per million was compared with BHA industrial antioxidant. The results indicate the presence of phenolic compounds, alkaloids, saponins, sterols, tannins, terpenoids and steroids. On the other hand, it was observed that jujube extract had antimicrobial properties against Salmonella typhi, Bacillus subtilis, Listeria monocytogenes, Aspergillus nigero Candida albicans. Comparing the antioxidant properties of jujube extract with industrial antioxidant BHA, it was observed that jujube extract had less antioxidant activity and had lower peroxide, acid number, thiobarbituric acid index and DPPH (P> 0.05); But as an alternative, it can help prevent oil oxidation

Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.

In recent years, due to the harmful effects of toxins and chemical preservatives on human health, the tendency to use natural antimicrobial compounds such as essential oils have been increased. In this study, nanoemulsion of Salvia chorassanica essential oil was prepared by ultrasound method and its antifungal activity against three molds of strawberry rot (A. niger, B. cinere and R. stolonifer) was investigated and compared with thiabendazole fungicide. In addition, the potential of these compounds to reduce mold decay of strawberry fruit during 12 days refrigerated after coating was evaluated. The results showed that the nanoemulsion of essential oil had more antifungal activity and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of the essential oil nanoemulsion were lower than the thiabendazole. Nanoemulsion treatment of essential oil at a concentration of 12.5 µl / ml on the surface of strawberries was able to delay the growth of A. niger spores for 6 days and B.cinere ، R. stolonifer spores for 9 days. Also, application of nanoemulsion coating of S. chorasanica essential oil and thiabendazole fungicide with a concentration of 25 µl / ml on strawberry surface, unlike control samples without coating, were showed no mold growth until the end of the 12th day. Therefore, nanoemulsion of S. chorasanica essential oil can be suggested as a suitable alternative to the fungicide thiabendazole.

In this study, chemical compounds of Salvia chorasanica essential oil were identified by GC-MS method. Then, nanoemulsion of essential oil was prepared by ultrasound method and the stability of its particle size during two weeks of storage was evaluated by DLS at room temperature. The antimicrobial activity of macroemulsion and nanoemulsion of S. chorasanica essential oil against six pathogenic bacteria and three food spoilage molds was investigated by microdilution method. The results showed that the essential oil had 20 different chemical compositions. The particle size of the nanoemulsion increased from 91.83 to 193.61 nm during two weeks. The nanoemulsion form of the essential oil had higher antimicrobial effect than its macroemulsion against all the studied microorganisms. Also, the antimicrobial activity of macroemulsion and nanoemulsion of essential oil on gram-positive bacteria was more than gram-negative. Among the pathogenic bacteria, the gram-positive bacterium Bacillus cereus indicated the highest sensitivity to the nanoemulsion of essential oil and had the lowest MIC, 3.125 µl/ml. In addition, MIC and MFC of essential oil nanoemulsion against all three molds were determined to be 6.25 µl/ml and 12.5 µl/ml, respectively. Thus, a lower effective concentration of essential oil in the form of nanoemulsion will be required to control food microorganisms and prevent the effects of the use of high concentrations of essential oil.

The present study aimed to investigate the chemical composition of black pepper (Piper nigrum) aqueous-alcoholic extract and focus on its possible anti-biofilm activity against the two bacteria Bacillus subtilis and Pseudomonas aeruginosa in vitro and in simulated conditions of the food model. Chemical analysis was used to identify the chemical composition of black pepper extract by mass spectrometry gas chromatography (GC - MS). The anti-biofilm activity of black pepper was measured using an automatic ELISA reader at 570 nm wavelength. The GC - MS analysis results indicated that the major compounds in black pepper extract include -3-Carene (20.69%), Limonene (18%), Caryophyllene (17.90%) and -Pinene (10.52%). According to the results in this study, black pepper aqueous- alcoholic extract with a 50% concentration had the highest effect in preventing the biofilm formation of both bacteria In addition, there was no significant difference between black pepper extract (50%) and peracetic acid 0/5% in the antibiofilm activity. There was also no significant difference in the type of bacterial growth media (TSB culture and fish extract) on bacterial biofilm formation in the presence of black pepper extract.

In this study, the effects of free and microcapsules extract of white tea on physicochemical properties, particle size, Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), total phenolic compounds, antioxidant properties and sensory properties of dark chocolate were investigated. The white tea extract at 1, 3, 5, and 7% concentrations (based on pretreatment) was added as free and microcapsules form to the dark chocolate formulation. All experiments were measured in three replications using a factorial experiment in a completely randomized design and the results were analyzed using SPSS software. The findings indicated that the size of the microcapsules particles were in the range of 2.3-157.23 μm. The SEM examination revealed that the dark chocolate particles containing the white tea microencapsulated extract were smaller in size and more uniform compared to the control sample and sample containing free extract of white tea. Increasing the extract concentration from 1 to 7% in both free and microcapsules forms significantly increased the total phenolic compounds and antioxidant properties of the dark chocolate (p< 0.05). Regarding the results of evaluating the sensory characteristics, the samples containing 3% white tea extract and 1% white tea microencapsulated extract received the highest acceptance by the panelists. In terms of the color features, the samples containing microencapsulated extract had the highest brightness level (L*), redness level (a*), and yellowness level (b*). Increasing the amount of the free extract and white tea microcapsule increased the moisture content, however stiffness and pH showed a reverse trend.

Due to the consumer demand for use of low-fat products, many efforts have been made to reduce oil absorption in fried products. Gums are a group of hydrocolloids that are used to reduce the absorption of oil in fried foods.

The effect of apricot gum based edible coating at different concentrations ( 0 , 8, 10 and 12%) during deep fat frying of zucchini cuttings were evaluated as a solution to reduce oil absorption and improve the shelf life. Physico-chemical properties of fried zucchini such as moisture and oil contents, frying yield, weight loss, acidity, pH and soluble solid content, shrinkage rate, ripening index, chlorophyll content and firmness were determined.

The results showed that coating with apricot gum had a significant effect on moisture and oil contents and frying yield of zucchini cuttings (P˂0.05). Coating with apricot gum resulted in higher acidity and lower pH and soluble solid content (BX) in coated samples. The lowest ripening and highest firmness was also observed in the coated samples.

This study suggests that by using edible coating based on apricot gum can be achieved in fried zucchini cuttings with less oil absorption and higher frying efficiency, which is more acceptable to the consumer in terms of physicochemical properties. The best results obtained using apricot gum coating at a concentration of 12%.

In this investigation, to design the process of oil extraction from corn germ on an industrial scale, three cooking temperatures (80, 85 and 90 °C) and three different moisture contents of the output seeds from the cooking pot (3, 3.5 and 4%) were considered and the quantity of insoluble fine partial and oil acidity, oil, protein and moisture contents of the obtained meals were studied as responses. To predict the changes' trend the artificial neural network in MATLAB R2013a software was used. By studying the various networks of back propagation feed forward network with wide range of various topologies, the arrangement of 2-6-5 with a correlation coefficient (R 2 = 0.984) and the mean squared error (MSE=0.003) with using sigmoid hyperbolic of tangent activation function was selected as optimized design. Also Levenberg-Marquardt learning algorithm and learning cycle of 1000 were specified as the best neural model. The results of optimized selected models were evaluated and these models with high correlation coefficients (>0.953) were able to predict the variations process. On the other hand, the results showed that the models obtained in this study had the highest accuracy in predicting the moisture content of the meal. Finally, it was Experimentally determined that for the best properties of corn germ oil and meal, the cooker temperature and moisture contents of the output seeds from the cooking pot should be 80 ° C and 3%, respectively.

The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.

In this study, first extraction from the C. dactylon rhizomes was performed with methanol solvent using maceration method, and total phenolic compounds in the extract were identified and determined. Then the antioxidant effects of the extract in different concentrations (0, 100, 200, 400, 800 and 1000 ppm) on the oxidative stability factors of soybean oil including peroxide value, acidity value, thiobarbituric acid index (TBA) and rancimat value during kept of oil in an oven at 60 °C for 72 hours was evaluated and compared with the synthetic antioxidant BHT (200 ppm). The identification results of phenolic compounds by GC/MS showed that the total amount of phenolic compounds in the C. dactylon rhizomes extract was measured as 917.08 mg/kg and the major phenolic compounds of the extract including Hydroquinone (66.89%), Thymol (1.23%), Levoglucosenone (2.48%) and Vanillic acid (1.35%) were identified. With increasing the concentration of the extract, the amount of polyphenolic compounds and as a result, the free radical scavenging activity of the extract increased. Evaluation of soybean oil stability against oxidation also showed that among the studied concentrations of methanolic extract, the concentration of 1000 ppm due to having the highest amount of phenolic compounds and therefore the highest antioxidant activity, was determined as the most effective concentration level of the extract in increasing the oxidative stability of soybean oil, so that better results were obtained than BHT synthetic antioxidant at a concentration of 200 ppm. Thus, the methanolic extract of the C. dactylon rhizomes can be used as a cheap and available antioxidant source in the edible oils industry.

Tomato ketchup is a widely used product in the world and in Iran, therefore, preparing symbiotic products from it will promote health. In this study, a completely randomized design and response surface method (rotating central composite design) and Design Expert software (version 7) and Duncan test were used to compare the means. According to the results, the best treatments among the sauce samples in terms of survival of the probiotic bacterium Lactobacillus acidophilus after 30 days of storage, the sample contained 2% lactulose and 2.5% fiber (whether encapsulated or free bacteria). Bacterial residue at the end of storage period was 4.09 *107 cfu/ml in the sauce sample containing encapsulated bacterium and 1.19 * 107 cfu/ml in the sauce sample containing free bacterium. Electron imaging of optimal specimens showed that dimensions of encapsulated bacterium were larger than those of the sauce containing the free bacteria. The transfer of optimal samples to the simulated environment of the stomach and intestines indicated that the sample of the sauce contained encapsulated bacteria in the formulation of which 2.5% fiber and 2% lactulose were used, having a significant difference (p

Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values ​​of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products.

ABSTRACT - Tahini is an important product of peeled sesame. As a byproduct of oil extraction from tahini, tahini meal (TM) is a valuable protein source. However, it is only used to feed livestock. TM can be used as an affordable protein source in human diet. In this research work, the effects of extraction pH (10, 11 and 12) and isoelectric pH (4.5, 5.5 and 6.5) on functional and thermal properties of proteins isolated from TM were studied. Functional properties of extracted proteins including water and oil absorption, foaming capacity and foam stability as well as thermal properties were measured. The results showed that the highest protein extraction efficiency (87%) was obtained in extraction pH at pH≥11 and isoelectric pH 6.5. In addition, the highest levels of water and oil absorption capacity were obtained in proteins precipitated at pH 6.5 (p ≤0.05). The highest level of foaming capacity and stability was observed in proteins extracted at pH11 and precipitated at pH6.5. On the other hand, thermal properties of TM protein including onset denaturation temperature (Tm), denaturation peak temperature (Td) and denaturation enthalpy (ΔHd) were affected by sediment pH and pH 6.5 led to the highest thermal characteristics. Since the optimum characteristics of proteins isolated from TM were obtained at isoelectric pH 6.5 and extraction pH 11, these pH values are recommended for the extraction and precipitation of TM proteins, respectively.

In our country, the limited cultivation of durum wheat, the use of bread wheat instead of durum wheat and the lack of suitable technology for the production of semolina and in another direction, despite the high nutritional value, are considered as a by- product of the industry. Therefore, in this research, the effect of adding Protein Isolated of tahini meal on 0, 2.5, 5.0, 7.5 and 10% levels to two types of semolina flour made from durum wheat Behrang variety and wheat bread of Mehregan variety in production Pasta was studied in a completely randomized design with factorial arrangement (p <0.05). The results showed that the addition of Protein Isolates of tahini meal significantly increased the protein content of flour in both Mehregan and Behrang cultivars. Also, the minimum cooking time and cooking number increased significantly at 10% level, but at levels 2.5, 5.0 and 7.5 this increase was not significant in both wheat cultivars. cooking loss was not significant in Mehregan cultivars but the lowest cooking loss was observed in Behrang cultivar with 10% protein content. The color index L * and b * were not significant in the treatment of methionine at levels of 7.5 and 10%. In the Behrang treatment, L * and b * were decreased by increasing protein isolation. Overall acceptance score for sensory evaluation was not significant in treatments containing 7.5 and 10% protein. Based on the results, it is recommended to use Mehregan variety as a substitute for Behrang cultivar at the level of 7.5% protein supplementation for the pasta enrichment.

Most nutrition studies today suggest that there is a direct relationship between nutrition and the health of people in the community. This has led to increasing production and more consumers' desire for beneficial products. The aim of the present study was to produce functional yogurt using grain powder of Salvia Macrosiphon Boiss.

In the present study, the effect of adding grain powder of Salvia macrosiphon Boiss. On some physicochemical properties including titratable acidity, hydration, antioxidant properties, dry matter content, fat and sensory properties of yogurt during 14 days of storage at 4°C was investigated. Analysis of variance was used to test the hypotheses and Duncan post hoc test was used to examine the differences between the treatments.

The addition of seed powder, In addition to increasing antioxidant activity, Caused tissue improved and syneresis reduced and also the shelf life of yogurt increased. With increasing percentage of grain powder, acidity and syneresis decreased and pH, dry matter, fat content and percentage of free radical inhibition increased significantly (p value < 0.05). Also, in terms of sensory characteristics, the highest score in terms of total acceptance related to yogurt sample contained 1% grain powder.

Recognizing nutritional plants and using them in the production of functional products can be a big step in increasing the health of people in the community.

Lifestyle-enhancing behaviors during pregnancy, including principled nutrition, are keyto ensuring maternal and child health. This study aimed to determine the relationship between diet and lifestyle of mothers during pregnancy with the low birth rate of infants.

The present study was descriptive and was performed cross-sectionally. The target group of 100 pregnant mothers was referring to the health centers of Zahak in 2018, which were selected by the quota method. The data collection tool was a 24-hour feed frequency questionnaire. Data analysis was performed using SPSS software version 22.

The mean weight gain of pregnant mothers during pregnancy and gestational age was 7.72 ±2.59 and 37.76 ± 1.45, respectively.19%, 16% and 20% of pregnant women had poor, moderate, and good lifestyles, respectively. There was a statistically significant correlation between birth weight with gestational age, weight gain, lifestyle, household income level, education and macronutrients of energy, protein, carbohydrate, and fat intake during pregnancy (p value < 0.05). However, there was no significant correlation and statistically significant relationship between birth weight with previous gestational age, hemoglobin level, and employment status of pregnant mothers (p value > 0.05).

The lifestyle of pregnant women during pregnancy played a significant role in the birth weight of the baby. With increasing energy and macronutrients, the birth weight of children increased.

Cardiovascular diseases are one of the leading causes of death in the world. According to the American Heart Association, the prevalence of the cardiovascular diseases has an inflammatory basis, and general inflammation plays a central role in the development of atherosclerosis. The purpose of this study was to investigate the effect of eight weeks of aerobic resistance training on LXR gene expression and serum TNFα levels in CABG patients. Twenty-four men who underwent bypass surgery were voluntarily selected and randomly divided into experimental (n=12) and control (n=12) groups. The experimental group performed aerobic resistance training for eight weeks (3 sessions per week) and the control group did not. Blood samples were taken 48 hours before the start of the first training session and also 48 hours after the last training session while all subjects fated. Independent and paired samples Student's t-test and Shapirovilk test were used to normalize the data at a significant level of 0.05. The results of the present study showed that the training group experienced a significant increase in LXR mRNA gene expression and a decrease in serum TNFα levels as a result of eight weeks of aerobic resistance training compared to the control group. The same changes were seen as the within group differences in the pre-test and post-test in the training group. The findings of this study showed that an eight-week combined aerobic and resistance training program could regularly increase the LXR gene expression and decrease serum TNFα levels in CABG patients

Some plants have antioxidant compounds and antimicrobial properties and can be used as fractional compositions in the industry. This study aimed to investigate the radical scavenging and antimicrobial properties as well as the determination of the compounds in the seed extract of Securigera securidaca. The plant seeds were extracted by maceration method using ultrasound (50 Hz) and dried extract in this study. Then, the compounds were identified by GC/MS device and the radical scavenging capacity was determined by DPPH. The antimicrobial properties of the extract were determined by disc-diffusion method against Escherichia coli, Listeria monocytogenes and Candida albicans strains. Fourteen (14) compounds were identified, containing 98.58% of total extract compositions, and the highest percentage was related to Mome Inositol (30.55%) and cis-9-Octadecenoic acid (20.44%). The highest radical scavenging capacity was observed at the concentration of 600 ppm of extract (91.6%). Different concentrations of the extract rather than the concentration of 0.25 mg/ml inhibited L. monocytogenes and all concentrations of extract had inhibitory effect on E. coli and the most effect was related to the concentration of 0.5 mg/ml (12.98 mm). None of the concentrations had an inhibitory effect on C. albicans. The results showed that the extract inhibitory effect increased on the strains effectively by increasing the concentration of extract. The plant extract can be used in the nutraceutical industries due to its appropriate antioxidant activity and antimicrobial properties.