مهدی نیکو

This study was conducted to evaluate the effects of trace elements on growth, oils content, fatty acid profiles, and biodiesel properties of Dunaliella salina.

Algae cells were grown in Guillard medium (f/2) with a salinity of 117 g/L and with 19 nutrient treatments containing different concentrations of trace elements (25, 50 and 75% of the initial concentration of Guillard medium), with 3 repetitions. At the end of the experiment, dry weight and some selected growth parameters, lipids content, fatty acids, and biodiesel fuel properties were determined.

Dry weight of algae was significantly influenced by addition levels of trace elements. The maximum algal biomass and fat content were observed in CuSO4 with 75% of standard concentration (1425.1 mg/L and 374 mg/biomass, respectively) and was significantly higher than the control treatment (P < 0.05). Majority of the fatty acid methyl esters were between C14-18 and C22:1n9., The highest cetane number (82.7) and the lowest iodine value (123.5) were found in CoCl2 with 25% of the standard concentration treatment (P < 0.05). Among all treatments, the highest degree of unsaturation was observed in the 25% manganese treatment (P<0.05). The highest and lowest amount of CFPP was observed in cobalt 75% (4.50°C) and cobalt 25% (-2.86°C) treatments, respectively; being significantly higher than the control treatment (P<0.05).

High-quality biodiesel that was obtained from D. salina grown in CoCl2 with 25% of the standard concentration (higher cetane number and lower long-chain unsaturated fatty acids) showed the great potential for biodiesel production due to higher lipids content (197.92 mg/total biomass) than the control treatment (193.44 mg/total biomass) from lower mass quantity. The exposure of D. salina to trace elements deficiency revealed the ability of this algae to grow the same rate as control (in case of zinc, manganese, cobalt, and molybdate treatments 75%) or even higher growth (75% copper; 1425.1 mg/d.w.). The use of modified Guillard medium (f/2) could be beneficial during the cultivation period of D. salina to prevent biomass loss to some degree (e.g.  nitrogen and phosphorus shock), resulting in higher lipids production.

The effects of storage of rainbow trout processing by-products at 4 ºC on fatty acid composition and nutritional values of hydrolyzed-derived oils were determined. Polyunsaturated fatty acids (PUFA, 39.97-43.70%) were the major fatty acids followed by monounsaturated (MUFA, 31.90-34.05%) and saturated (SFA, 19.27-22.59%) fatty acids. Among fatty acids, linoleic, cis vaccinic, and palmitic were the main fatty acids. N-6 fatty acids represented 34-38% while n-3 fatty acids were 4.5-6.6% of all fatty acids (P<0.05). Hypocholesterolemic/hypercholesterolemic ratio (h/H) index in oils was between 4.23 and 5.15. The highest value was found at day 2 while showed no changes among other storage times (P>0.05). Thrombogenic index (TI) at days 0 and 2 were the lowest among storage times while at days 5 it represented the highest value. However, the change was not significant (P>0.05). N-6/n-3 ratio ranged from 5.01 to 7.6. PUFA/SFA was between 1.77 and 2.29 and showed the highest value at day 2 while after 5 days significantly decreased (P<0.05). The highest fish lipid quality (FLQ) index was for fresh by-products (day 0) (P<0.05) and showed no differences from day 1 to 5 (P>0.05). Also, nutritive value index (NVI) ranged from 2.25 to 2.55 with no significant differences during storage (P>0.05). The sum of EPA and DHA was between 1.73 and 4.05% and decreased with increasing storage days (P<0.05). Polyene index (PI) decreased to the end of storage time up to 4 days compared with the fresh by-products and significantly decreased thereafter after 5 days (P<0.05). Results of the present study showed that fatty acid composition and nutritional quality of oils from hydrolysis-derived oils were influenced by the storage days to some degree.

To control the excess oil uptake and avoid the health problems associated with consumption of foods with unsafe amount of oil, some additives have been used. The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC) on oil uptake and quality of bighead carp (Hypophthalmichthys nobilis) nuggets. Twenty-seven treatments with a 3×3 factorial design was used to optimize CMC at 0.25, 0.5 and 0.75% in meat, 0.25, 0.5 and 0.75% in batter and 25, 50 and 75% in pre-dust wheat flour and coating medium. All nuggets were subjected to deep-frying at 180 ºC for 3 min. some parameters in deep-fried nuggets were measured. The oil uptake after pre frying ranged from 2.86 (treatment 5) to 0.99 (treatment 18) indicating moisture loss in some samples. Shrinkage was affected by formulation and formulation × coating medium. Also, results indicated no difference in surface oil among samples (p > 0.05). However, the amount of absorbed oil was significantly different among nuggets. Nuggets produced using 0.75% CMC showed the highest moisture content (p < 0.05). Coating layer stickiness ranged from 87.73 to 65.06% and with the exception of wheat flour, the effect of all variables and their interactions significantly influenced stickiness (p < 0.05). Therefore, the use of CMC at 0.75% in product formulation, 0.75% in coating medium and 0.25% in wheat flour could be a promising process for lowering oil uptake and improving quality of experimental nuggets.

Bioactive peptides are special protein components that have a significant effect on human body function. In this study, the effect of proteins and peptides resulting from the hydrolysis of amaranth proteins (total protein, albumin, and globulin) at levels 1 to 5% and different hydrolysis times (0.5, 1.5, 3, and 5 hours) on The properties of sourdough and the quality of bread were investigated. The results showed that the peptides obtained by hydrolysis of total amaranth protein in 3 hours had the greatest effect on the growth of Lactobacillus Plantarum (PTCC 1896) (11.40 Log CFU / mL) and Saccharomyces cerevisiae (PTCC 5052)  (8.32 Log CFU / mL) in vitro. These microbes are the main flora of sourdough and different amounts of peptides on their growth were statistically significant compared to the control sample. The titratable acidity and pH ‌ after 16 hours of fermentation at 30 ° C in the wet dough containing 5% peptide were 13.33 mL NaOH and 4.6, respectively, which was higher than other treatments. The highest amount of water activity, specific volume, titratable acidity, and the lowest enthalpy in bread was prepared from sourdough containing 3% peptide. Therefore, bread made from sourdough containing 3% peptides was selected as the best treatment to increase the quality of bread.

protective effects of bioactive peptides extracted from Anchovy wastes on total antioxidant capacity, sperm parameters, sperm tubular diameters, epithelium thickness (ET) and DNA damage in Cimetidine treated rats was investigated. Thirty-six healthy male rats (200±40) were randomly assigned to 6 cages and fed with experimental diets (Control, 20mg bioactive peptide P, 40 mg Cimetidine CIM40, 120 mg Cimetidine CIM40, CIM40+P, CIM120+P) for 45 days. The results showed that the rat fed on Cimetidine treatments and Cimetidine + peptide had significant higher TAC then the control .

Leishmaniasis is one of the intracellular parasitic diseases that is known as the most common infectious disease after AIDS, tuberculosis and malaria. Leishmaniasis is among the 6 most prevalent endemic diseases and is in fact a tropical and subtropical disease caused by intracellular parasites worldwide. In recent years, treatment of leishmaniasis has been associated with risks due to drug resistance and problems related to the side effects of conventional drugs. The disease is found on all continents except Oceania and is endemic to enclosed areas in North Africa, southern Europe, the Middle East, southeastern Mexico, and Central and South America. The aim of this study was to investigate the cytotoxic effect of bioactive peptides obtained from hydrolysis of tiger squid muscle on promastigotes of Leishmania major.

The variables of enzyme type, ratio of enzyme concentration to substrate, time of hydrolysis and drying method were studied on the characteristics of hydrolysis protein. After determining the percentage of white muscle protein of squid caught from Bushehr port, alkalase and papain enzymes were used at 5% levels for 180 minutes for hydrolysis. Production percentage, protein peptide powder, total antioxidant capacity (TAC), radical scavenging activity of DPPH, nitric oxide (NO) and total thiol groups were measured. Also, the cytotoxicity of Leishmania major promastigotes was evaluated using MTT method. Glucantime was used as a positive control and the untreated group was used as a negative control.

Muscle hydrolysis with 5% Alkalase enzyme caused the highest degree of hydrolysis (63%) and in general, the concentration of 5% of enzymes had a higher degree of hydrolysis than the concentration of 2.5%. Analysis of variance showed that the effect of enzyme, drying time and drying method on all measured variables had a statistically significant difference at the level of one percent (p <0.01). The effect of concentration on peptide dry powder, peptide protein, TAC and thiol was significant. However, no statistically significant difference was observed between enzyme concentrations in DPPH and Nitric Oxide. The dual interaction of enzyme × concentration on the variables of dry powder of peptide and Thiol at the level of 1% showed a statistically significant difference (p <0.01). However, the interaction of enzyme × concentration on other variables was not significant. The results showed that the dual interaction of enzyme × time on all studied variables showed a statistically significant difference. (p <0.01). The dual interaction effect of enzyme × drying method was significant only on Nitric Oxide and Thiol variables (p <0.01). Also, statistical results using analysis of variance showed that the dual interaction effect of concentration × time on the variables of dry peptide powder, peptide powder protein and Thiol had a statistically significant difference. (p <0.01). The dual interaction effect of concentration × drying method on the variables of peptide dry powder, peptide powder protein, DPPH and Thiol was also significant (p <0.01). Statistical results showed that the dual interaction of drying time × drying method on all studied variables except TAC showed a statistically significant difference (p <0.01). The results of analysis of variance for the triple interactions of enzyme × concentration × time and enzyme × concentration × drying method showed statistically significant difference only on Thiol at the level of one percent (p <0.01). The triple interaction effect of enzyme × time × drying method on protein peptide powder, DPPH, Nitric Oxide and Thiol showed a statistically significant difference at the level of one percent (p <0.01). The results of analysis of variance showed a statistically significant difference (p <0.01) with the triple interaction of concentration × time × drying method on the protein content of peptide powder, DPPH, TAC, Nitric Oxide and Thiol at the level of one percent. Finally, the results of analysis of variance showed that quadruple interaction effect of enzyme concentration × time × drying method on all studied variables had a statistically significant difference at the level of one percent (p <0.01). The results of comparing the mean of the quadruple interaction effect of enzyme × concentration × time× drying method showed that the highest amount of peptide powder, the lowest protein content and the best antioxidant activity are obtained in TAC, DPPH, Nitric Oxide and Thiol using digestion method with the help of 5% Alkalase enzyme for 180 minutes using spray dryer method. The results showed that the degree of protein hydrolysis in muscle with alkalase enzyme was 5% higher than other enzymes studied. With the help of 5% alkalase enzyme in 180 minutes and using spray drying method, the lowest amount of protein in hydrolyzed powder, the best antioxidant activity were obtained in TAC, DPPH, Nitric Oxide, Thiol and the highest cytotoxicity. The highest amount of muscle hydrolysis powder was obtained in the presence of 5% alkalase enzyme in 180 minutes and cooling drying method.

MTT results showed that with increasing the concentration of peptide powder obtained from enzymatic hydrolysis of white tiger squid muscle, the mortality rate of Leishmania major promastigotes increased in all study groups. The best level of IC50 among the studied groups was observed at a concentration of 10 mg / ml of hydrolyzate from 5% alkalase enzyme by spray dryer compared to the control group. The results of this study showed that the hydrolysis protein of Sepia pharaonis white muscle produced with 5% Alkalase enzyme has cytotoxic effect on Leishmania major promastigotes and this effect has shown a stronger activity in hydrolysis prepared using spray drying method than other methods.

Nowadays, probiotics have been seriously considered for their potential application in healthy food formulations. The most highlighted concern about probiotics is that the number of probiotic bacteria at the time of consumption may be lower than the required value (107 CFU/g). A new approach is the immobilization of probiotic cells in the matrix of edible films. So in this study, edible carboxymethyl cellulose (CMC) probiotic films containing Lactobacillus casei, and the silver carp muscle protein hydrolysates (SCMH) prepared by using limited Alcalase hydrolysis, were analyzed and the viability of bacterial cells was determined at 25, 4, and -18°C for 30 days. An alkaline solubilization/acid precipitation method was used to isolate silver carp white muscle proteins. Protein isolate (3%, W/V) was hydrolyzed with 5% E/S ratio (w/w) Alcalase at 50°C and pH 8.0 for 3 min. Briefly, films were prepared by dissolving SCMH and CMC powder (1.5%, w/v) in a ratio of 1:2 in distilled water and L. casei was added to a final concentration of 108 CFU/mL. Probiotics were counted at intervals of 1, 10, 20, and 30 day. The physical, mechanical [Ultimate tensile strength (UTS) and elongation at break (EB)], thermal and structural properties were determined. XRD patterns of the film samples collected by X-ray diffractometer (XRD) and Fourier transform infrared (FT-IR) spectroscopy of the film samples were recorded. The results indicated that the addition of SCMH significantly (p˂0.05) improved the L. casei viability at all three temperatures. Thickness, moisture absorption, and water vapor permeability (WVP) of the films were not influenced by addition of the probiotic. However, the addition of SCMH negatively affected the film’s mechanical properties. The FT-IR analysis confirmed the formation of hydrogen bonds between L. casei and the CMC matrix, the XRD and differential scanning calorimetry (DSC) analyses confirmed the plasticizing effect of SCMH on the films. Thus, CMC films containing L. casei showed the highest UTS (3.7 MPa) and EB (29.9%). Generally, the results indicated that the SCMH incorporated CMC-based film can be a good carrier for probiotics as bioactive food packaging system with promising potential for shelf life extension of perishable foods.

In this study, protective effects of bioactive peptides extracted from Anchovy on total antioxidant capacity, sperm parameters, sperm tubular diameters, epithelium thickness (ET) and DNA damage in ofloxacin treated rats was investigated. Thirty-six healthy male rats (200±40) were randomly assigned to 6 cages and fed with experimental diets (Control, 20mg bioactive peptide P, 72 mg ofloxacin OF72, 360 mg ofloxacin OF360, OF72+P, OF360+P) for 45 days. The results indicated that the rat fed on ofloxacins + peptid had siginificant higher TAC then the control .

The effects of boiling time (1-7 min) and concentration of salt solution (0-4%) on the quality of farmed pacific white shrimp (Litopenaeus vannamei) dried for 20 h at 60 ºC was determined. In all salt concentrations, the increase in boiling time from 1 to 7 min decreased shrimp weight (P < 0.05). The highest weight loss was found after 7 min. With increasing salt concentrations, hardness increased; the highest hardness was found when shrimp were boiled in 3% salt concentrations for 3 and 7 min (P < 0.05). At 5 and 7 min of boiling, salt concentrations of 0 and 2% led to the highest taste score while the higher salinity decreased taste (P < 0.05). Shrimp dried for 8 h had the highest content of omega-3 fatty acids. The higher oxidation of polyunsaturated fatty acids occurred when drying time increased. The TI index was between 0.044 and 0.052 and the highest index was for those dried for 2, 12, and 14 h. Shrimp died for 2 h showed the lower gap between muscle fibers and a similar microstructure was observed at 4 h of drying. After 6 h of drying, the gap was increased to some extent while with further increase of drying time (8 to 14 h) considerable texture changes were observed with large gap among muscle fibers.

Pacific white shrimp (Litopenaeus vannamei) is an important economic species in aquaculture industry. Effect of cinnamon, star anise, ginger, fennel, nutmeg, licorice, dried apple peel and spice mix on lipid and protein oxidation of shrimp mince during refrigerated storage at 4 ºC for 8 days was evaluated. Total phenolic contents in all spices were between 669.7 and 1538.4 mg gallic acid equivalents /g dry matter. Licorice, cinnamon and spice mix at 100 µg gallic acid equivalent/ g mince led to the best odor and color in samples after 8 days of storage (P < 0.05). These minces showed lower protein carbonyls and higher total sulfhydryl groups with the coincidental lower lipid oxidation (P < 0.05). In minces incorporated with nutmeg or fennel extracts, rancid odor was noticeable with higher formation of protein carbonyls and TBARS. Ginger-treated mince showed the lowest bacterial count (4.16 log CFU/g) at day 8. Spice mix extract showed antioxidant activity in scavenging free radicals (DPPH, ABTS, and hydroxyl) with IC50 of 15.1, 92.1 and 72.4 ppm, respectively. Results indicated the effect of spice mix in oxidative stability of vannamei shrimp mince during 8 days of refrigerated storage.

Oxidative stress reflects an imbalance in the redox status of the body and plays an important role in the pathogenesis and development of several human diseases such as cancer. This study aimed to evaluate the antioxidant and cytotoxic effects of peptides derived from enzymatic and microbial hydrolysis of Liza klunzingeri muscle. L. klunzingeri muscle was hydrolyzed using enzymatic hydrolysis with alkalase and microbial hydrolysis by Bacillus licheniformis. The antioxidant activity of samples was measured using DPPH, ABTS and hydroxyl radical scavenging, Fe3+ reduction and Fe2+ chelating effects. The cytotoxic effects of hydrolysates on 4T1 cell line were evaluated using MTT assay. The molecular weight distribution of hydrolysates was determined using HPLC. The microbial sample showed better antioxidant activity in the inhibition of ABTS, chelating and reducing of iron (P<0.05). The cytotoxic activity of the microbial sample was significantly higher than that of the enzymatic sample (P<0.05). The percentage of peptides with a molecular weight of less than 1000 Da was 26.15% in enzymatically prepared protein hydrolysate and 75.15% in the microbial sample. The protein hydrolyate derived from microbial hydrolysis shows better antioxidant and cytotoxic activity, probably due to the presence of low molecular weight peptides.

The aim of the present study was to extract gelatin from the skin of farmed great sturgeon at different temperatures, hydrolysis using Alcalase enzyme, and to measure molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates.

After removing pigments and non‐collagenous proteins, defatting, and swelling of triple‐helix structure, gelatin was extracted at the temperatures of 50, 60, 70, and 80°C for 6h and then hydrolysed using Alcalase (E/S ratio of 1:20w/w) for 3h. Molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates were determined in different models.

Degree of hydrolysis (DH) reached its maximum within the first 30min in all samples. The highest DH was in the 80°C. There were no significant differences among hydrolysates with regards to amino acid composition and peptide molecular weight distribution. Hydrolysates produced at the extraction temperature of 60°C showed that the content of small peptides (molecular weight<1kDa) and total amino acids (g/100g) were slightly higher compared to other samples. This could influence antioxidant activity. At higher extraction temperature of gelatin, the efficacy of hydrolysates in preventing the loss in total sulfhydryl groups content was decreased (p<0.05) while there was no effect on TBARS and surface hydrophobicity (p<0.05).

Extraction temperature of gelatin did not reveal a considerable effect on properties and antioxidant activities of the resulting hydrolysates and gelatin hydrolysates with antioxidant activity and rich in peptides with molecular weight less than 1kDa could be produced at 50°C.

In this study, the effect of different treatments including method 1- homogenized by-product (BP-FPI), method 2- washing of homogenized by-product by distilled water (WBP-FPI), method 3- washing of homogenized by-product by CaCl2-citric acid (CaCi-BPFPI), method 4- CaCl2-citric acid treated –washing by distilled water (CaCi-W- BPFPI), method 5- washing by distilled water- CaCl2-citric acid treatment (W-CaCi-BPFPI) on composition of protein isolate from rainbow trout (Oncorhynchus mykiss) by-product were investigated. Washing by distilled water (method 2) and distilled water + combination of CaCl2 + citric acid (method 5) had significant effect on heme iron and phospholipid (P < 0.05). Washing methods influenced protein yield and the lowest yield (9.4%) was obtained using method 5 (P < 0.05). Washing-derived proteins were lighter in color compared with that obtained from by-product. Method 1 resulted in higher redness (9.36) while that obtained with method 5 showed the lowest redness (1.19) (P < 0.05). Protein hydrolysate produced from method 5 protein isolate had high antioxidant activity in a dose-dependent manner.  Additionally, the presence of small peptides in hydrolysate contributed to its anti-diabetic activities. Results indicated that washing by distilled water (method 2) or combined with CaCl2 + citric acid (method 5) is necessary for production of protein isolate from rainbow trout processing by-product.

Effect of nisin on microbial quality of farmed great sturgeon Huso huso in refrigerator and freezing temperaturesIn this study the effects of nisin (a biotic preservative) (0, 0.2 and 0.4%) on the microbiological quality of farmed great sturgeon (H. huso) slices inoculated by Staphylococcus aureus and Escherichia coli (8 log cfu/ml) during storage (4 and -18 °C) for 10 days was determined. The counts of S. aureus did not change significantly after ten days of storage (P> 0.05) and in other words, it was not affected from different concentrations of nisin and storage temperatures. Frozen samples treated by nisin showed lower counts of E. coli. Nisin at both concentrations had the same effects on reducing the counts of both bacteria. The positive effects of such a low-risk biological preservative in studied food product appearing to reduce the microbial load, therefor its usage in preservation of food is industrially preferable rather than other chemical preservatives.

Increasing consumer’s awareness of the risk associated with synthetic food additives and the relationship between nutrition and health, has led to the development of functional foods i.e. those with additional health benefits beyond their basic nutrition. Marine animals that comprise about half of the world's biodiversity provided a wide spectrum of bioactive compounds, including peptides. Marine peptides with different biological activities might be used in the production of functional foods. The aim of this study was to review the studies conducted on the therapeutic effect of marine bioactive peptides in animal models and humans.

In this study, we used scientific articles about the therapeutic effects of marine bioactive peptides, indexed in the ISI, SID, PubMed, PubMed Central, Scopus, Web of Science databases during 2000- 2016.

Marine bioactive peptides produced from different proteinaceous raw materials through enzymatic hydrolysis or fermentation have been demonstrated to possess diverse physiological functions such as immune stimulation, blood pressure and lipids lowering, anti-diabetic, anti-oxidative stress, anti-obesity, skin protection and wound healing activities as well as memory and learning enhancing property in animal model or in human.

Marine bioactive peptides have potential as a functional ingredient in food product or nutraceuticals to increase consumer health and wellbeing.

In this study, gelatin hydrolysates were produced from the skin of farmed beluga sturgeon and their cryoprotective effects on freshwater crayfish actomyosin subjected to six freeze-thaw cycles was investigated. Gelatin was extracted from beluga sturgeon skin and hydrolyzed with alcalase (1-5%). H-5:100 had the higher 2,2-diphenyl-1-picryl hydrazyl (DPPH) and 2,2'-azinobios-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities compared with H-1:100-4:100(P<0.05). Lipid oxidation was impeded as evidenced by the lower formation of thiobarbituric acid-reactive substances (TBARS) after six freeze-thaw cycles. The decrease in Ca2+-ATPase activity and total sulfhydryl group content was noticeable in natural actomyosin after six freeze-thaw cycles (P<0.05). Natural actomyosin incorporated with H-5% had higher Ca2+-ATPase activity with the coincidental higher content of total sulfhydryl groups, indicating protection of myosin heavy chain against freeze denaturation. H-5:100 was consisted of numerous peptides and those corresponding to molecular mass of 1436.72, 1579.82, 1627.74, 1716.80 and 2135.07 Da were the dominant peptides as determined by MALDI-TOF MS spectrometry. Results indicated the potential of H-5:100 with specific size of peptides in protection of freshwater crayfish natural actomyosin during freeze - thaw cycles.

Sooragh is an Iranian traditional sauce made from sardine in Southern Iran and is consumed as flavoring and condiment. In this study, free radical scavenging activity and antioxidant activity of sooragh in biological model system through the inhibition of mice sperm’s DNA from oxidative damage resulting from hydroxyl radicals were determined. Sooragh sauce peptide showed considerable antioxidant activity against DPPH, ABTS and hydroxyl radicals compared to ascorbic acid (P

In this study antioxidant activity, protection of mice sperm’s DNA from oxidative damage resulting from hydroxyl radicals and anti-hyperglycemic capacity of Iranian traditional fermented fish sauce made from sardine (mahyaveh) was determined. The traditional fish sauce exhibited high antioxidant activity in scavenging ABTS and hydroxyl free radical with IC50 values of 179 and 147 µg/mL as well as ferric reducing antioxidant power (FRAP). The traditional product effectively inhibited mice sperm’s DNA from oxidation induced by hydroxyl radicals as evidenced by lowering the formation of single stranded DNA with the coincidental higher viability in sperm cells (P

Todays, chemical drugs such as fluoxetine with different side effects are used to reduce stress effects. In the current study, the effects of Bioactive peptides from fermented sardine fish mixture on the total antioxidant capacity (TAC) and lipid peroxidation (MDA) of plasma and blood parameters as well was investigated in comparison with Fluoxetine in restrained male rat. Thirty healthy male rats (100 ± 20 g) were randomly distributed in 6 cages at a density of 5 rat/cage and treated experimental groups (Control C, 2 hours restrained per day S, Bioactive peptides P, Fluoxetine F, S, S. After 21 days, the results indicated that the lowest TAC and highest MDA was observes in restrained rats than control and S (P0.05). The red blood cells, hematocrit and hemoglobin significantly increased in restrained rats than control and S (P

Shrimp is one of the most important aquatic species in Iran. Considering the increasing trend in ýshrimp production, development of new value added products is increasingly required. The aim of ýthe present study was to produce a new canned product from shrimp (Metapenaeus affinis) as the ýraw material. Some variables including heating time, salt and vinegar concentrations as well as ýsterilizing time were optimized and their effect on the drained weight, fracture percent and fat ýcontent were determined. Drained weight was significantly decreased as a result of increasing the ýsalt concentration and sterilizing time (P0.05). Vinegar concentration and sterilization time had an important ýeffect on shrimp fracture (P0.05). Interaction of sterilizing time and sterilizing time change shrimp fat content (P0.05). It was concluded that first ýsterilization time and then heating process exert a great influence on the quality of the canned ýproduct.ý

Uncontrolled generation of free radicals can lead to oxidative damage of food and human health problems. Synthetic antioxidants are commonly used in the food and pharmaceutical industries to retard lipid oxidation but their application is strictly controlled due to toxicity and carcinogenicity. Marine organisms that comprise half of the world's diversity are rich sources of bioactive compounds such as peptides, which can be used in the production of functional food. This study reviewed the studies conducted on the antioxidant peptides from marine sources, methods used for their purification and identification and their structures and mechanisms of antioxidant activity, both in vitro and in vivo .Review of studies showed that peptides derived from marine sources show potential antioxidant activity in vitro, in animal models and in food systems. Peptides size, type of amino acids, position of amino acids within peptides and hydrophobicity can influence antioxidant activity of peptides. Antioxidant peptides can be used as functional ingredients to control oxidation of fat and protein in food products. These peptides control the oxidation processes and have potential impact in the treatment and control of human diseases.

Flood routing، one of the most complex issues in hydraulic open channel science and river engineering is investigated. There are different methods in the field of flood routing which are divided broad and focus groups. Today، a new technique using evolutionary artificial neural network model based on artificial intelligence is widely used in various fields، especially water engineering works. In this study the flood routing in Maroon river، Khyrabad-Pol Felor reach using MNN، FF، JEN، and RBF evolutionary artificial neural network models Were Studied. Including cases where a new method is a model using linear cross correlation between input and output time series. Using genetic algorithm models the structure of artificial neural networks in terms of number of layers، number of nodes in the hidden layer، the type of network learning algorithm and transfer function were optimized. Results show that the method of cross correlation. and the output models compared with actual values show that the MNN selected model has capabilities، flexibility and greater accuracy in forecasting and flood routing in the river than the statistical model and other models of artificial neural network determining the number and time delay. Effective input data were effecative، while the number and time delay input data were also effective

This study was carried out to evaluate the fatty acid composition of cultured grasscarp Ctenopharyngodon idella fillets treated by dipping in sodium acetate (0,1 and 3%),nisin (0,0.1 and 0.2%) or their combination during refrigerated storage for 16 days.Result indicated that polyunsaturated fatty acids increased by increasing the sodiumacetate doses and instead saturated fatty acids and n-6/n-3 ratio decreased. The ratioof UFA/SFA and also C22:6/C16:0 increased when a higher concentration of sodiumacetate has been used. The best result obtained by using 3% of sodium acetate but nosuch relation with nisin was observed.