mohammad hossein azizi

After GJB2, SLC26A4 is the second most common contributor to autosomal recessive nonsyndromic hearing loss (ARNSHL) worldwide. In this study, we used Exome Sequencing (ES) to present a village with 31 individuals affected by hereditary hearing loss (HHL) in southeastern Iran near the border of Pakistan. The village harbored the known pathogenic missense SLC26A4 (NM_000441.2):c.716T>A (p.Val239Asp) mutation, which has a founder effect attributed to Pakistan, Iran’s southeastern neighbor. Our findings, in addition to unraveling the molecular cause of non-syndromic hearing loss in these patients and further confirming the common ancestry and migration story between the people of this region and Pakistan, provide further insight into the genetic background of this region and highlight the importance of understanding the mutation spectrum of GJB2 and SLC26A4 in different regions to choose cost-effective strategies for molecular genetic testing.

Automatic airbag deployment during car accidents undoubtedly plays a vital role in preventing injuries. However, it may occasionally lead to aural damage, including noise-induced hearing loss, tympanic membrane perforation, and tinnitus. Here, we present a case of left curtain airbag deployment immediately following a low-speed car accident, which resulted in the driver experiencing tinnitus. In addition to the case presentation, we have included a brief literature review on potential otologic and non- otologic injuries caused by airbags

Advanced glycation end products (AGEs) are a group of compounds formed during the Maillard reaction, which can have adverse effects. This study aims to investigate the formation of fluorescent AGEs using the response surface method (RSM). Factors such as protein type ((whey protein 2.0, 3.5, and 5.0 %w/v) and casein (1.0, 2.0, and 3.0 %w/v)), three types sugar ((glucose and frouctose (0.2, 0.6, and 1.0 M) and lactose (0.1, 0.3, and 0.5 M)), and pomegranate peel (PPE) concentration (250.0, 500.0, and 750.0 ppm) along with their interactions are analyzed. The results of this study showed that, the type of protein, type of sugar, and concentration of phenolic extract from pomegranate peel were effective in preventing the formation of AGEs, and the pomegranate peel extract (specially at 750.0 ppm) was able to effectively prevent glycation reaction. According to the results, protein type and concentration significantly influence AGEs formation. The inhibitory activity of the extract in the model system containing casein was lower than the system containing whey protein, and overall, the inhibitory power decreased with an increase in protein concentration. By changing the type of sugar present in the model system, the inhibitory behavior of the pomegranate peel extract became complex, showing increased, decreased, or no effect in some cases. Further investigations can suggest the use of this extract, especially in the formulation of food products, including infant formulas.

Microalgae are one of the oldest inhabitants of the oceans and freshwaters. One of the most famous is the green seaweed Chlorella vulgaris. In this study, the antioxidant and functional properties of the hydrolyzed protein of Chlorella vulgaris were determined. For this purpose, the hydrolyzed protein of Chlorella vulgaris was produced by commercial enzymes alcalase and flavourzyme at intervals of 10, 20 and 30 minutes. The results related to the properties of hydrolyzed protein showed that the protein hydrolyzed by alcalase had a higher degree of hydrolysis than the enzyme flavourzyme. As well as, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The highest values of degree of hydrolysis and protein recovery were observed by alcalase at 30 minutes (37.63% and 18.44%, respectively). Chlorella vulgaris was high in essential amino acids. Then, the antioxidant and functional properties of proteins (by both enzymes at 30 minutes) were measured with molecular weights of 3, 5 and 10 kDa. The results showed that the protein hydrolyzed by alcalase enzyme with a molecular weight of 3 kDa had the highest antioxidant activity (p <0.05) and also had good functional properties. Therefore, the hydrolyzed protein derived from the alga Chlorella vulgaris (by the enzyme alcalase) can be used as a substitute for animal proteins in the diet as well as functional compounds in food formulations.

It is important to honor the contributions of scientific leaders who have dedicated their lives to advancing knowledge and serving their country. One way is to document their experiences and personalities in a documentary format, which can serve as a historical record and an inspiration for future generations. Dr. Mostafa Pourtaghva Shahrestani, a renowned physician and specialist in infectious diseases and tropical medicine, has made significant contributions to public health in Iran. He has played a crucial role in controlling infectious diseases such as smallpox, tuberculosis, rabies, plague, and cholera. Throughout his career, he has held various executive positions, including the head of Pasteur Hospital and the director of the Pasteur Institute of Iran. Dr. Pourtaghva’s life is a testament to his unwavering dedication to public health services, as evidenced by his continuous effort, love, and interest in honest work. His inspiring story can serve as a model for those who seek to follow in his footsteps.

The new gluten-free pasta formulations based on the ratio of corn: rice: quinoa flours (20:60:20) enriched with the different percentages (0.5, 1, 1.5, and 2%) of β-glucan and xanthan (XG) were produced to reduce the gluten-related diseases and glycemic responses. These were then compared with each other and the control (wheat flour) in terms of texture, chemical composition, rheology, color, cooking quality, sensory analysis, prebiotic activity, glucose release, rapidly and slowly digested starch (RDS and SDS), and resistant starch (RS). The highest and lowest values of loss and storage moduli were for the control and sample 1 (2% β-glucan and 0.5% XG), respectively. The control and sample 1 were also comparable in terms of textural and sensorial characteristics. The L* (brightness) of cooked and raw sample 3 reached maximum level, and the highest values of b* and a* were associated with the cooked and raw control. The superior cooking quality was related to the sample 3 (1.5% β-glucan and 1% XG) while sample with 0.5% β-glucan and 2% XG had the minimum value. Regarding functional properties, the sample 3 was the superior sample in terms of prebiotic activity, glucose release, RSD, and RS while the control showed the maximum glucose release in all digestion intervals.

With the advancement of technology, food packaging has gradually changed to make changes for the consumer's convenience. Self-heating packages allow customers to heat drinks by using exothermic reactions. In this study, a cylinder made of 316L stainless steel was used to heat 200 mL tea and 200 mL low-fat pasteurized milk using silicon dioxide and aluminum reactions. For this purpose, after pouring the reactive material and closing the cylinder lid, the heating process began by placing it inside the beverage. As a result, the temperature inside the cylinder after 82 s (1 minute and 22 s) increased from 28.1 °C to 122.6 °C and this amount of heat led to an increase in the temperature of the tea from 26.3 °C to 40.9 °C in 277 s (4 min and 37 s). Also, after 563 s (9 min and 23 s), the milk temperature increased from 24.8 °C to 38.1 °C. Then, the heating of the cylinder containing this reaction inside the mentioned beverages was simulated and modeled using COMSOL Multiphysics software. It has been determined that the experimental data and simulated models were properly fitted.

Heavy metals, saturated and trans-fatty acids are considered one of the most important food contaminants and health threats caused by natural phenomena or human activities. In this regard, fast foods are one of the sources that have to be monitored regularly as the potent points for potentially toxic elements and saturated and trans-fatty acids. The concentrations of lead, cadmium, and arsenic were measured using atomic absorption spectroscopy in fast foods (pizza, falafel, and chicken nuggets). The public health hazard from the consumption of fast food contaminated with heavy metals was determined using estimated daily intake, target hazard quotients, hazard index, and carcinogenic risk. The concentrations of saturated and trans-fatty acids were measured through the Gas chromatography method. A chicken nugget (0.133 mg/kg) had the highest concentration of arsenic, a pizza (0.123 mg/kg) had the highest concentration of lead, and falafel (0.137 mg/kg) had the highest concentration of arsenic. The majority of the estimated daily intake, target hazard quotients, and hazard index were lower than the world standards except for arsenic in chicken nuggets. The mean concentrations of saturated fatty acids in falafel, mixed pizza, and chicken nuggets were 18.02g/100g, 36.35g/100g, and 19.11g/100g respectively. The mean concentrations of trans-fatty acids in falafel, mixed pizza, and the chicken nugget were 1.12 g/100g, 1.32 g/100g, and 0.79 g/100g respectively. The mixed pizza had a higher saturated fatty acids content of 36.35% (heptadecanoic, stearic acid, and short-chain fatty acids). Therefore, heavy metals such as arsenic and saturated fatty acids in fast foods are a risk to the health of consumers and the only solution for this is to minimize the consumption of fast foods.

Considering the sensitivity of fish meat to rapid spoilage, storage conditions and type of packaging are very effective factors in maintaining its quality and nutritional value after catching. In this research, rainbow trout fillets packed with aluminum and polystyrene as treatment and polyethylene bag as control were kept at 4°C for 12 days. Physical, chemical and microbial factors of fillets by recording changes in moisture, total protein, fat, total ash, free fatty acids, peroxide (PV), pH, Thiobarbituric acid (TBA), Total Volatile Basic Nitrogen (TVB-N) and also total microbial load It was measured. The results showed that with the passage of time, moisture and fat decreased significantly. Total protein, total ash, free fatty acids, PV, TBA, TVB-N and total microbial load increased significantly during storage. Also, pH had an increasing trend, but this increase was not significant. The highest amount of TVB-N on the twelfth day was related to the control package with a value of 24.52 mg/g. The lowest amount of total microbial load on the twelfth day was related to aluminum packaging with a log value of 6.86 cfu/g. According to the results, the priority of using packaging to increase shelf life and maintain the nutritional value of fillets was first with aluminum packaging and then with polystyrene. The polyethylene bag was declared unrecommended for consumption due to the lack of nutritional value and reduced product quality. Aluminum packaging worked significantly in maintaining the physicochemical and microbial properties of the product and according to the declared permissible limits of TVB-N and total microbial load, which are important indicators of spoilage, only fillets packed with aluminum containers could be consumed until the end of the storage period.

In interest of increasing demand for natural foods free of artificial preservatives, this study aimed to Controlling the antioxidant properties of green tea extract (GT) through its encapsulation in chitosan nanoparticles (CS-NP) and to investigate its preservative effects on surimi. The results showed that GT-loaded chitosan nanoparticle (CS-NP-GT) was significantly effective in reducing the lipid oxidation of surimi by determination of Thiobarbituric acid and free fatty acids. Chemical, microbial and sensory analyzes of surimi with CS-NP-GT treatment showed a significant difference compared to other treatments (p <0.05). At the end of the storage period, surimi treatment with CS-NP-GT caused 2.6 log cycles reduction of lactic acid bacteria, 2.55 log cycles reduction of Enterobacteriaceae, 4.32 log cycles reduction of aerobic mesophilic bacteria, 3.7 log cycles reduction of Bacillus cereus and 2.61 log cycles reduction of mold and yeast. Also in the sensory evaluation, E-0.1-GT had higher score on the ninth day of storage compared to surimi prepared with other treatments. The results of this study showed that encapsulation of green tea extract with chitosan nanoparticles is a promising technology to control chemical, microbial and adverse sensory changes in surimi and increase the shelf life of this product.

Genetic analysis of non-syndromic hearing loss (NSHL) has been challenged due to marked clinical and genetic heterogeneity. Today, advanced next-generation sequencing (NGS) technologies, such as exome sequencing (ES), have drastically increased the efficacy of gene identification in heterogeneous Mendelian disorders. Here, we present the utility of ES and re-evaluate the phenotypic data for identifying candidate causal variants for previously unexplained progressive moderate to severe NSHL in an extended Iranian family. Using this method, we identified a known heterozygous nonsense variant in exon 26 of the DIAPH1 gene (MIM: 602121), which led to “Deafness, autosomal dominant 1, with or without thrombocytopenia; DFNA1” (MIM: 124900) in this large family in the absence of GJB2 disease-causing variants and also OtoSCOPE-negative results. To the best of our knowledge, this nonsense variant (NM_001079812.3):c.3610C>T (p.Arg1204Ter) is the first report of the DIAPH1 gene variant for autosomal dominant non-syndromic hearing loss (ADNSHL) in Iran.

This study aimed to investigate the antioxidant and antimicrobial effect of hydroalcoholic and aqueous extracts of Zataria multiflora on increasing the shelf life of Lavash bread. In this research, hydroethanolic and aqueous extracts of Z. multiflora were added to bread flour at three levels of 1, 1.5, and 2.5 g/kg. Bread samples were baked. Tests for antioxidant effects (total phenol, total flavonoids, and free radical scavenger DPPH), microbial properties (coliform and mold count), and Organoleptic properties. Statistical analysis of the data was performed with SPSS software at the level of P ˂ 0.05. The results showed the total phenol content of hydroethanolic and aqueous extracts was 34.53±3.63 and 26.12±2.11 (mg GAE/g sample) respectively. The results of the total flavonoid test in ethanolic and aqueous extracts were 263.23±10.35 and 221.24±12.13 (mg QUE/g sample), respectively. Comparison with BHT synthetic antioxidants was 88.34±1.81, 82.97±2.01 and 92.35±2.3(%), respectively. The results count of coliforms in Lavash bread obtained from different treatments of ethanolic and aqueous extracts during the shelf life of 10 days in 2% treatment of ethanolic extract with an average of 3.12 Log CFU/g had a lower value, and. The count of mold and yeast in the treatment of 2% ethanolic extract with an average of 5.96 CFU/g was lower. The results showed that ethanolic extract had more effects than aqueous extract. Z. multiflora extracts have significant antioxidant and antimicrobial effects and can be suggested as a suitable alternative to synthetic preservatives.

The increase in the need for starch in the food processing industry has led to the recognition of the effect of other food compounds on the processing of starch-based foods. Xanthan and sugar are commonly used as hydrocolloids and sweeteners, respectively, in starch-based foods. These constituents can affect the structural, thermal, adhesive (dough) and rheological properties of these types of foods. The purpose of this study is to analyze the effect of sucrose and xanthan on the physicochemical, rheological and morphological characteristics of starch pastes. In addition, the comparison of the effect of the combination of xanthan and sucrose on corn and wheat starch pastes has been done in this study. In this research, the concentration of xanthan was 1% by weight and sucrose was 5% by weight, and the mixtures were prepared based on starch (corn or wheat starch). The results showed that in the presence and absence of xanthan 1% by weight and sucrose 5% by weight, the starch dough had a significant difference in terms of solubility, swelling power, water absorption, and dough transparency (p < 0.05). Rheological tests revealed that all pastes exhibited shear thinning behavior. By adding xanthan and sucrose, the apparent viscosity, storage modulus and loss modulus of starch pastes increased. Fourier transform infrared spectra showed the change in the intensity and wavelength of absorption peaks due to the addition of xanthan and sucrose. The measurements of scanning electron microscope and X-ray diffraction proved that as a result of adding xanthan and sucrose during gelatinization, changes were made in the network structure. The results of this study can improve processing and find optimal processing conditions to produce food based on Starch like baby food, bread, sweets, etc. help.

In the present study, the properties of polylactic acid marker film combined with red cabbage and beet anthocyanins were investigated. There were four samples: 1 (polylactic acid without anthocyanins), 2 (polylactic acid containing red cabbage anthocyanins), 3 (polylactic acid containing beet anthocyanin) and 4 (polylactic acid containing beet anthocyanin and red cabbage). Thickness, solubility, mechanical properties and changes in color indices were analyzed. The results showed that there were no statistically significant differences in the thickness of the film samples (p> 0.05). The highest solubility belonged to the sample 1 and the minimum solubility was detected insample 4. The highest increase in elongation at break was seen in samples 3 and 4 and the lowest increase in elongation at break belonged to sample 1 (p≤0.05). In all the films except sample 1, by pH rise (up to pH = 14), L * factor increased significantly (p≤0.05). In all pH ranges, sample 1 had the highest L * and sample 3 had the lowest one (p≤0.05). a * indice in sample 3, at pH = 1-6, had an increasing trend and then decreased to pH = 14 (p≤0.05). In samples 2 and 4 at pH = 1-13, a decreasing trend was observed and then up to pH=14 an increasing trend was observed (p≤0.05). For b *in sample 2 there was a decline at pH = 1-12, then up to pH = 14, an increasing trend was detected (p≤0.05). The b * of sample 3 and 4 had a fall until pH=11 and 12 respectively following an increasing trend up to pH=14 (p≤0.05). The best sample was sample 4 due to suitable physical properties and clearer color changes at different pH.

Professor Moslem Bahadori (1927–2022), the distinguished pathologist of the Tehran University of Medical Sciences, passed away on April 21, 2022 in Tehran. He was a great mentor and superb researcher. Herein, a short review of his life and career is presented.

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.

In recent years, changes in lifestyle and the need to provide and access food and beverages more easily and quickly have led to changes in food packaging. One of these changes is the advent of self-heating packaging, which allows the consumer to access hot food and drink in any place using various exothermic reactions, without the use of heating devices. In this study, a cylinder made of 316l stainless steel was used to heat 200 ml tea and low-fat pasteurized milk by using zeolite 3A and water reaction. As a result, the temperature inside the cylinder for the ratio of 9:1, after 95 seconds increased from 30.8 °C to 100.3 °C, and this amount of heat led to an increase in the temperature of tea from 26.8 °C to 29.3 °C for 488 seconds. Also, after 841 seconds, the milk temperature increased from 23.9 °C to 27.3 °C. Then, the heating of the cylinder containing this reaction inside the mentioned beverages was simulated and modeled using COMSOL Multiphysics software. It has been determined that the experimental data and simulated models were almost fitted.

Starch is one of the important plant storage carbohydrates that has many applications as a raw material in different industries especially the food industry. In this study physicochemical properties of starches extracted from quinoa TTKK and wheat, Pishgam were investigated. Percentage of amylose, X-ray diffraction, swelling power, solubility, water, and oil absorptions, and thermal, pasting, and textural properties were measured. SEM images illustrated that wheat starch granules size were about 8-10 μm and quinoa starch granules size were about 2-5 μm. Results showed that the percentage of quinoa starch amylose (9.19 ± 0.83) was lower than wheat starch (19.57 ± 0.66) but crystallinity percentage was higher in quinoa starch(p<0.05). As well as water absorption. Regarding thermal properties, all the parameters were higher than wheat starch. Measurement of starch pasting properties demonstrated that quinoa starch had higher pasting temperature and lower peak, final, break down, and set back viscosity(p<0.05). Studies on textural properties showed that hardness, gumminess, and springiness were significantly lower in quinoa starch compared to wheat starch. Therefore, unique starch properties of quinoa make it possible to use it in various bakery products which a lot of mechanical forces are applied to produce. as well as frozen products.

Abdulkarim Vessal, a distinguished professor of the Shiraz School of Medicine, was the founder of the “Archives of Iranian Medicine Journal” and a permanent member of the “Iranian Academy of Medical Sciences”, who finally, after five decades of efforts to promote radiology and medical journalism in Iran, passed away on February 18, 2022 in Shiraz. His demise is a great loss for the Iranian medical community, especially in Shiraz. In the present paper, his life and career are briefly reviewed.

Producing high-quality gluten-free products by some pseudo-cereals like Quinoa and Amaranth, which have a high nutritional value has been proved, but their enzymatic activity hasn’t been completely known. Considering the effect and importance of enzymes in bakery products, this study, investigated the activity of alpha-amylase, protease, lipase, lipoxygenase and Phytase in amaranth, quinoa and wheat. Quinoa and wheat have the highest and the lowest alpha-amylase activity, respectively. The lipoxygenase activity in quinoa and amaranth is significantly (p < 0.05) greater than its activity in wheat. The activity of lipase and protease enzymes in wheat is significantly (p < 0.05) higher than amaranth and quinoa enzymes. Consequently, it seems that using lipase and protease in the production of Quinoa and Amaranth products could increase the quality of these products. Phytase enzyme activity in amaranth is significantly (p < 0.05) higher than this enzyme activity in quinoa and wheat.