leila roozbeh nasiraie

As a useful fruit for humans, apple (Malus domestica) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high Brix value (during transportation and storage) and its marketability by removing the remaining water as well as reducing the turbidity, viscosity and brown color caused by colloidal suspended solids. Large (pectin, protopectin, pigments, polymeric carbohydrates, tannin, starch, cellulose, hemicellulose, fibers, etc.) is of great importance. Due to the presence of colloidal suspended solid particles and compounds that settle over time (mold, bacteria, plant cell fragments, pectin-tannin complex), apple juice must be clarified before concentration. Due to the high-energy consumption, time-consuming, degradation of thermo-sensitive components, and reduction of nutritional value in traditional methods, recently, the use of membrane concentration in food and beverage production holds great potential.. Despite all the benefits of membrane processes, one of the critical problems is permeate flux decline due to the concentration polarization and membrane fouling. In this study, an innovative mechanical motion was developed to remove the cake deposits on the membrane surface towards mitigating adverse effects of polarization and fouling.

Membrane scraped surface module was designed and made with polyethylene material. The membrane was enclosed between the lower and upper parts of the module. These two parts are connected with screws and create a cylindrical part. Also, two caps are pressed axially to this cylindrical part by a metal frame to eliminate any unwanted leakage. The rotor shaft was coupled with an electric motor and the rotation of the output shaft was regulated by an inverter. A pump transferred the fresh fruit juice to the module through the inlet port and then it was divided into two output streams, permeate and retentate. The permeate was collected from the bottom of the module for further investigation and the retentate was returned to the juice tank. A polyethersulfone (PES) membrane with molecular weight cut-off (MWCO) of 4 kDa was used to clarify apple juice. Effects of the blade rotation speed (0, 600, 1400 and 2200 rpm), transmembrane pressure (TMP) (0.5, 1 and 1.5 bar), feed flow rate (FFR) (10, 15 and 20 ml/s) and the distance of the blade from the membrane surface (2 and 5 mm) on volumetric concentration factor (VCF) and fouling phenomenon were evaluated. Hermia model was used to study the main fouling mechanism and it was verified by scanning electron microscopy (SEM) images.

 Results showed that rotating the blade with speed of 600 rpm at TMP of 0.5 bar, FFR of 10 ml/s and 2 mm distance from the membrane surface had the best performance in VCF and reducing fouling. The main mechanism of fouling was cake formation. Rotation of the blade decreases the intensity of cake formation and its thickness on the membrane surface and enhances the standard pore blocking. Also increasing the blade rotation speed changes the main fouling mechanism to the standard pore blocking due to the cake disintegration on the membrane surface and the penetration of fine particles into the membrane pores. As a result, the rotation of blade had a significant positive effect on increasing the VCF. On the other hand, the total resistance decreased with the rotation of the blade and by increasing the distance of blade from the membrane surface, the intensity of cake formation reduced. Also, the SEM images showed that in without blade rotation mode, the accumulation of cake particles on the membrane surface is thicker and denser than in with blade rotation mode. On the other hand, the low thickness of the cake layer formed on the membrane surface in the process of blade rotation is due to the turbulences resulting from the rotating blade. These observations confirm the results of the Hermia model in the previous sections.

 In conclusion, the TMP 0.5 bar, FFR of 10 ml/s, blade rotation speed of 600 rpm with a distance of 2 mm from membrane surface were considered as the best conditions for ultrafiltration of apple juice using scraped-surface membrane unit.

Salmonella is one of the important  food borne diseases, worldwide. Egg and meat are among the most important incriminated foods to cause salmonella infection in Iran. This study was designed to investigate possible inhibitory effects of ethanolic extract of basil on Salmonella in mayonnaise sauce. Salmonella is killed with baking food but there is problem with foods like sauce which contain raw egg and is not used any procedure for baking them while producing. The purpose of this project was to investigate the possibility to use ethanol extract of basil to control Salmonella Typhimurium in sauce. In the study, first of all the anti-bacterial property of ethanol extract of basil was tested. So, by appearing result test for final investigation densities of extract was purposed 0.25, 0.5 and 0.75%. Then anti-bacterial property of ethanol extract of basil on growth of salmonella in mayonnaise sauce for a period of 30 days in condition of 25oc and 4oc was investigated.The results of statistical studies showed that the three concentrations studied significantly (p <0.05) compared to the control sample reduced the growth of Salmonella Typhimurium during storage and with increasing the concentration of the extract increased the antibacterial activity of the extract so that the extract Basil with a concentration of 7500 ppm was significantly lower than other treatments in most cases (p<0.05). Sensory evaluation test was performed by 5-point hedonic method and the results of sensory analysis of appearance and color in different treatments were not significantly different from each other. Regarding the flavour, texture and total acceptability of the sauce, the lowest sensory score was related to the treatment with a concentration of 0.75%. Based on the obtained results, the amount of bacteria in both temperatures decreased in all treatments and this decrease was little in the control treatment and its antibacterial activity increased with increasing the concentration of the extract.

Apple juice can be clarified by ultrafiltration; however, fouling is a limiting factor against the industrialization of the process. A scraped-surface membrane unit was designed and constructed to reduce fouling during membrane clarification of apple juice using a polyether sulfone membrane with a pore size of 4 kDa. The effects of blade rotation speed (0, 600, 1400, and 2200 rpm), transmembrane pressure (0.5, 1, and 1.5 bar), feed flow rate (10, 15, and 20 mL/s), and distance between the blade and the membrane surface (2 and 5 mm) were evaluated on the permeate flux. The results revealed that increasing the blade rotation speed up to 600 rpm would increase the permeate flux, but further elevation of rotation did not affect the permeate flux. The optimized operating condition was obtained at low transmembrane pressure, feed flow rate, and short distance between the blade edge and the membrane surface. The study of the physicochemical properties of apple juice during clarification indicated that the designed system could reduce the turbidity of the juice by more than 99%. Other properties also changed to almost the same extent as in non-rotating systems.

The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health properties. The aim of this study was to investigate the interaction effects of independent parameters such as rice milk (70 to 75%), chia seed (15 to 18%) and hazelnut oil (4 to 6%) to evaluate the optimal cheese analogue formulation using the response surface methodology. According to the obtained results, it was observed that with the increase concentration of independent variables, the overall acceptance of the samples initially increased and then showed a downward trend. Also, the textural characteristics of cheese analogue samples such as hardness, cohesiveness, springiness and gumminess showed rice milk and chia seed improved the textural properties, but the concentration of hazelnut oil had the negative effect on these parameters. The concentration of chia seed and hazelnut oil decreased L*, while the concentration of rice milk increased brightness index. The a* index showed a reduction trend in high concentrations of rice milk. The results observed that the optimum formulations of cheese analogue determined rice milk 71.87%, chia seed 17.62% and hazelnut oil 4.86%. Also, the estimated responses containing L*, a*, hardness, cohesiveness, springiness, gumminess, and total acceptability parameters were 68.08, 3.56, 4.79, 2.47, 1.42, 2.96 and 2.67, respectively. Generally, According to the results found in the present study, it can be concluded that the response surface methodology was able to predict the optimal of cheese analogue formulation with high desirability (0.85).

The aim of this study was to investigate the effect of saffron (Crocus sativus L.) petal extract, on the quality and shelf-life of rainbow trout fish fillet. In this study, saffron petals extract, prepared by enzymatic method and free-radical scavenging activity and phenolic compound of the extract were evaluated. The fish fillets were divided into three groups: control, containing free saffron peral extract and treated with encapsulated extract (maltodextrin-whey protein isolate. 1:1) and the chemical (total volatile base nitrogen;: thiobarbituric acid reactive substances, peroxide value, and free fatty acid) and microbial (Total viable microorganism; Psychrotrophic count lactic acid bacteria) properties of samples were investigated during 15 days at 4±1 °C. Based on the results, the total phenol content, total flavonoid compounds, and total anthocyanin of petal saffron extract were 177.55± 2.37 mg.GAE/g; 158.87± 3.06 mg/100g dw and 159.42±3.02 mg/100g dw, respectively. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (DRSA) of the extract was 83.96± 2.30%. Saffron petal extract (free or encapsulated) reduced the oxidation rate of rainbow trout fillets as compared to the control sample (P < 0.05). The total volatile base nitrogen content of the control sample in 6th day was 19.06 mg N2/ 100g; while, in the samples containing free or encapsulated extract, this index reached to this value after 9 and 12 days. Although the samples containing the extract significantly reduced the microbial load of the fillets, but the difference between the samples containing free and encapsulated extract was not significant. Saffron petal extract showed a good ability to maintain fish quality. The shelf life of the fish treated with encapsulated saffron petal extract was one week longer (shelf life 12-12 days) than the control one (6-7 days).

The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.

The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects. In this study, fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin, constituents, and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time, improved quality of the extract with respect to antioxidative properties, and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the fresh garlic extract. The highest inhibition rate (50% at 1500 ppm) was that of the fresh garlic extract. The results showed that the allicin content and antioxidative properties of fresh and dried garlic extracts were significantly different.

Considering the possible adverse effects on the sensory properties of food due to the use of essential oils in effective concentrations for antimicrobial and antioxidant activity, the use of combined methods can be effective. In this study, the effect of coating combination of gelatin and Opopanax mucilage containing 0.5% zinc oxide nanoparticles, enriched by concentrations of 0, 1.2, 1.6, and 2.0 % of peppermint essential oil and modified atmospheric packaging (MAP) on preventing the growth of microbial population rainbow trout fillets were evaluated during 20 days of storage in the refrigerator. The results showed that in all treatments the number of aerobic mesophilic bacteria, psychrotrophs, lactic acid bacteria, and coliforms as well as pH increased during the storage period but decreased by increasing peppermint essential oil (p<0.05). Also, the microbial load in treatments with a coating containing nanoparticles and MAP was significantly lower than in the control sample (p<0.05). The results of sensory evaluation also showed that the odor and color scores of the samples decreased during storage, which was the highest in the control and the lowest in the NPEO3 treatment (p<0.05). The results of the sensory evaluation were consistent with the results of microbial analysis. According to the results obtained in this study, using the mixture of 0.5 % zinc oxide nanoparticles and 50% peppermint essential oil in edible coating composed of Opopanax mucilage and gelatin for increasing the shelf life of rainbow trout fillet up to the 15th day is recommended.

Exopolysaccharides, compounds derived from the metabolites of probiotic bacteria, play an important role in regulating the immune system. Considering the role of culture medium in the production efficiency of exopolysaccharides, the aim of this investigation was to optimize the culture medium for the production of exopolysaccharides by Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. In addition, the effect of dextrose and sucrose on the production of exopolysaccharide was investigated using paper disks impregnated with probiotic culture medium. Then, the production efficiency and inhibitory power of exopolysaccharide free radicals were investigated in the culture medium after whey alone and with yeast extract and peptone. Sucrose as a carbon source of optimal culture medium for the production of exopolysaccharide is more suitable than dextrose. In addition, the production efficiency and inhibition of free radicals by exopolysaccharides of native probiotic strains in all culture media was significantly higher than commercial strains, which could be due to different enzyme mechanisms. In the cell wall of L. fermentum and L. plantarum is involved in the breakdown of sugars, which plays an important role in the formation of the final structure of the exopolysaccharide. Therefore, it is suggested that for L plantarum and L fermentum, YS culture medium with high production efficiency should be used and there is no significant difference for ATCC bacteria. For medicinal use, we recommend YD culture medium for NIMBB003 bacteria, SS culture medium for NIMBB014 bacteria, and SD culture medium for ATCC bacteria, which has better antioxidant properties and efficiency.

In the present study, the antioxidant and antibacterial properties composite coating and nano coating of chitosan- cress seed gum (CH-CSG) was investigated. For this purpose, 3 coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG by Ultrathorax homogenizer were produced. Then, 3 nano coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG were also produced using the Ultrasound apparatus and the antioxidant properties of the coatings were obtained by free radical scavenging of DPPH and Ferric Reducing Antioxidant Power (FRAP), as well as the antibacterial activity of the coating were determined by the diameter of the growth zone against pathogenic bacteria and the spoilage of foods such as Gram-positive bacteria such as Staphylococcus aureus and Gram-negative such as Escherichia coli and Listeria monocytogenes. The results showed that the antioxidant and antimicrobial activity of the coatings increased as the amount of chitosan (66% CH- 33% CSG) increased and the antimicrobial and antioxidant activity of nanocoating was significantly higher than the coating (P<0.05). Nanoparticle properties including nanoparticle size and zeta potential were also determined. According to the results, the smallest particle size and highest zeta potential were observed in the nano 66% CH- 33% CSG. The results of electron microscopy (SEM) revealed that the structure of the nano coating had a structure without the presence of pores and cracks, imperfections and defects but with increasing gum concentration (decrease in chitosan concentration) the appearance of the films became more rough. Based on the results of this study, nano 66% CH- 33% CSG composite coating with favorable properties have acceptable antimicrobial and antioxidant properties and can be a suitable alternative to common antimicrobial and antioxidant compounds.

The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects. In this study, fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin, constituents, and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time, improved quality of the extract with respect to antioxidative properties, and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the fresh garlic extract. The highest inhibition rate (50% at 1500 ppm) was that of the fresh garlic extract. The results showed that the allicin content and antioxidative properties of fresh and dried garlic extracts were significantly different.

The aim of this study is to optimize the formulation of beneficial ice cream based on almond milk, hazelnut oil and grape juice.

For this purpose, treatment was performed based on the ice cream formulation and based on the highest level of response. Response variables include; The melting point overrun and overall acceptance. The functional relationship between the parameters affecting the ice cream formulation was determined using the Box Bancon experimental design.

In this study, the aim of optimization is to achieve the highest percentage of overrun and the highest melting resistance, which is one of the important quality indicators of ice cream in consumer acceptance. Based on the selected models, the optimal formulation selected by the software included 10.57% hazelnut oil, 63.26% almond milk and 25.81% grape juice.

The presence of almond milk, grape juice and hazelnut oil in the ice cream formula improved the effective properties such as firmness, increased overrun and melting resistance of ice cream in promoting marketability and product acceptance by consumers. Almond milk increased the volume and decreased the melting point by increasing its viscosity and high protein content. With the addition of grape juice and hazelnut oil, the overall acceptance rate was higher. As a result, these plant compounds with beneficial nutritional and health properties can be used in ice cream formulations and while maintaining the texture and melting properties of ice cream, lead to the production of useful products.

Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer. The growth of pizza cheese production and consumption in the preparation of many foods from one On the other hand, the increasing growth of cardiovascular diseases as well as obesity in many developed western countries has made low-fat mozzarella cheese one of the topics studied and researched all over the world. In this study, the effects of using rice starch as a fat substitute hydrocolloid on the rheological properties of low-fat mozzarella cheese were investigated. Thus, in two concentrations of 0.05% and 0.025%, the above hydrocolloids were examined and low-fat mozzarella cheese without fat substitute was considered as a control sample. All experiments were performed in three time periods: production, 3 months after production and 6 months after production, which is the date of consumption of cheese. The results showed that the use of this hydrocolloid led to obvious differences in the rheological properties of low-fat mozzarella cheese. So that it increased the moisture content of low-fat cheese and as a result the melting of this cheese increased and caused a significant decrease in the percentage of oil level and due to the increase in moisture content and protein percentage the elasticity of the cheese increased significantly and the cheese texture. The hardness improved and the hardness decreased, resulting in a more desirable cheese-like mouthfeel.

Using colostrum as natural source rich in bioactive compounds is a new approach in functional food formulations. The aim of this research was to study the effect of different levels of colostrum on the quality characteristics of beverage yogurt, containing honey and the probiotic bacteria Lactobacillus acidophilus. The treatments (T0, T1, T2, T3, T4) were prepared by adding different levels of colostrum (0, 10, 20 and 30%) to buffalo milk and then inoculated with 2% yogurt starter culture and Lactobacillus acidophilus. 5% honey was added to all treatments except control (T4). Samples were subjected to physicochemical and sensory evaluations during 21 days of storage at 4 ° C. The results showed that the effect of different levels of colostrum on the physicochemical characteristics of beverage yogurt including pH, acidity, synersis and overall acceptance was significant (p<0.05) and caused a decrease in pH (4.39 to 4.11) and an increase in acidity (95.73 to 110) during the storage. Also, increasing the level of colostrum in the treatments reduced the amount of synersis from 29.22 to 28.34. The results of sensory test showed that the overall acceptability of treatments decreased with increasing colostrum level. The viability of Lactobacillus acidophilus in treatment with 30% colostrum(T3) was counted higher than the other treatments (1.67 *108). The number of probiotic bacteria decreased by one logarithmic cycle from day 14 of storage, but for 21 days it was still in the range defined for probiotic products (1.9 * 107).

Aflatoxin B1 is one of the main poisonous substances in certain kinds of fungi all over the world. The toxin is a serious health threat to humans and livestock, particularly via DNA damage, and induces multiple cancers. Probiotic agents have confirmed positive beneficial effects in DNA protection against various toxic compounds. In this regard, the present study aimed to investigate the bio-protective effects of a native Lactobacillus plantarum subsp. plantarumNIMBB003 strain isolated from Iranian one-humped camel milk against AflatoxinB1 (AFB1)-induced genotoxicity damage, based on the micronucleus test as a genotoxicity monitoring method.

In this study, a human male blood sample was treated and incubated with107, 109, and 1011CFU/mL of viable L. plantarum and IC50 dose ofAFB1alone and in combination. Afterward, assessed the rate of production of the micronucleus in bi-nucleated lymphocytes. It must be noted that a p-value of less than0.05 was considered significantly significant.

Based on the findings, the combined treatment of the L. plantarum at 1011 and109CFU/mL dose with 5.33±0.57% of the micronuclei fragments had protective effects and significantly decreased the genotoxicity of AFB1 by 76%.

According to the findings, it can be concluded that L. plantarum in 109 CFU/mL had high protective potency against AFB1 genotoxicity. Consequently, the use of local, natural, and native protected compounds with antioxidant effects, such as probiotics agents, is one of the objectives of developing a green strategy in macro-management policies for the discovery and production of new medicines and functional foods with protective/therapeutic effects against nutritional and endogenous DNA toxins

Koome as one of the traditional fermented dairy products of ovine milk has long been produced in rural areas around Naein, Iran in sheepskin bags. The present study aimed to isolate Lactobacillus bacteria from the traditional dairy products of Naein and to evaluate the functional characteristics and health of these bacteria as probiotics.      

For the initial isolation of bacteria, de Man, Rogosa, and Sharpe (MRS) agar was used. A total of 15 bacilliform, gram-positive, and catalase-negative colonies were isolated from the culture, and resistance to acid, bile, gastric juice, and intestinal juice was assessed to investigate probiotic characteristics. Bacterial isolates with favorable probiotic characteristics were tested for antimicrobial activity and antibiotic resistance to assess the effect of probiotics on health. Afterwards, seven bacterial isolates were selected and their ability for reducing cholesterol and hydrolyzing bile salts was evaluated. Moreover, the selected isolates were sequenced to identify the strain.    

Our findings demonstrated that six of 15 bacterial isolates had a suitable resistance in pH=2.5. In addition, 60% of the isolates were sensitive to bile salts. The identified Lactobacillus isolates had a high antibiotic resistance and were shown to have a favorable antimicrobial activity against pathogenic bacteria. Furthermore, the selected bacterial isolate could reduce 70% of environmental cholesterol.    

According to the results of the present study, koome is highly potential for isolating probiotic isolates and the nutritional consumption of Lactobacillus isolates s microbial supplement might have positive effects on health.

Oxidative stress identifies as the imbalance of free radicals (reactive oxygen and nitrogen species) and antioxidants defence. Cellular and tissue damage of oxidative stress causes enhances lipid peroxidation, DNA and protein damage and in finally cell death. Different exo/endogenous factors such as mycotoxins play a role in causing damage mechanism with an increase or decrease the level of the vital molecule such as malondialdehyde (MDA) and glutathione (GSH). Mycotoxins are one of the most common foods and feed contaminants in the world, which considered a serious risk factor for human and animal health. Several enzymatic and/or nonenzymatic natural compounds with antioxidant activity could be inhibiting/reducing oxidative stress damage severity due to the free radical’s imbalance via different mechanisms.The present study briefly reviews the oxidative stress of major mycotoxins as a potential pathogenic mechanism, and the protective role of some natural plant and microbial compounds with antioxidant capacity (either separately or in combination) in reducing the adverse effects of the above stress. The use of natural and indigenous compounds with antioxidant properties in each region can be considered in the strategies for discovering and producing novel medicines and processed foods that have a protective/therapeutic role as one of the goals of green government establishment in macro-management policies in the country.

Sublingual allergen-specific immunotherapy is a safe and effective method for treatment of IgE-mediated respiratory allergies; however, the underlying mechanisms are not fully understood. This study was planned to test whether sublingual immunotherapy (SLIT) can exert epigenetic mechanisms through which the airway allergic responses can be extinguished. BALB/c mice were sensitized intraperitoneally and challenged intranasally. Then, they received sublingual treatment with recombinant Che a 2 (rChe a 2), a major allergen of Chenopodium album. After SLIT, allergen-specific antibodies in sera, cytokine profiles of spleen cell cultures, mRNA and protein expression of lung-derived IL-33, IL-25, and TSLP (thymic stromal lymphopoietin), and histone modifications of these three genes were assessed. Following Immunotherapy, systemic immune responses shifted from Th2 to Th1 profile as demonstrated by significant decrease in IgE and IL-4 and substantial increase in IgG2a and IFN-γ. At local site, mRNA and protein levels of lung-derived pro-inflammatory cytokines IL-33 and TSLP were markedly down-regulated following SLIT that was associated with marked enrichment of trimethylated lysine 27 of histone H3 at promoter regions of these two cytokines. In our study, sublingual immunotherapy with recombinant allergen effectively attenuated allergic immune responses, at least partly, by induction of distinct histone modifications at specific loci. Additionally, the lung-derived pro-allergic cytokines IL-33 and TSLP could be promising mucosal candidates for either monitoring allergic conditions or therapeutic approaches.

During the last two decades، significant advances have been made in the fields of lactococcal genetics and protein expression. Lactococcus lactis (L. lactis) is an effective vector for protein expression and can be used as an antigen delivery system. Hence، L. lactis is an ideal candidate for mucosal immunotherapy. Profilin (Che a 2)، the major allergen in Chenopodium album، is one of the most important causes of allergic diseases in desert and semi-desert areas، especially in Iran، Saudi Arabia، and Kuwait that was cloned and expressed in L. lactis for the first time. To construct L. lactis that expressed Che a 2، a DNA sequence was cloned and used to transform bacteria. Expression of Che a 2 was analyzed via monitoring of related RNA and protein. Hydrophobicity، adherence to HT-29 cells، antibiotic resistance، resistance to gastrointestinal contents، pH، and bile salt in recombinant and native L. lactis were evaluated. Immunoblot analyses demonstrated that recombinant Che a 2 is expressed as a 32 kDa dimeric protein immunological studies showed it can bind human IgE. Both native and recombinant bacteria were sensitive to low pH and simulated gastric conditions. Bacterial survival was reduced 80-100% after 2 h of exposure to pH 1. 5-2. Both native and recombinant bacteria were able to grow in 0. 3 and 2% bile salts. After incubation of recombinant L. lactis in simulated gastric and intestinal juices for one and two hours، respectively، cell survival was reduced by 100%. Adhesion capability in both strains was minimal and there were no significant differences in any of our tests between native and recombinant bacteria. Successfully recombinant L. lactis with capability of expression Che a 2 was produced and revealed it is sensitive to gastrointestinal contents.