pantea ramazannezhad

Protein is a major component of all biological evidence, often a matrix containing other biomolecules such as polynucleotides, lipids, carbohydrates, and small molecules. The proteins present in a sample reflect the transcriptional and translational program of the cell types of origin. For this reason, proteins can be used to identify body fluids and tissues, as well as to transmit genetic information in the form of single amino acid polymorphisms and the result of non-synonymous SNPs. This study examines the application and potential of proteomics in forensic medicine and examines the historical role that protein analysis has played in the development of forensic science. This review highlights how innovations in proteomic mass spectrometry have overcome many of the historical limitations of forensic protein science and how the application of forensic proteomics differs from proteomics in the life sciences. Two developing applications of forensic proteomics are reviewed in detail: body fluid and tissue identification and proteomics genotyping. This review then highlights emerging areas of proteomics that have the potential to impact forensic medicine in the near future, including fingerprint analysis, species identification, peptide toxicology, proteomic species estimation, and postmortem interval estimation. Finally, this review highlights some of the more recent innovations in proteomics that may guide further development of the field.

The aim of this study was to investigate the effect of thyme, peppermint, cumin, dill, and fennel essential oils on Escherichia coli isolated from poultry feces. The essential oil of the plants used was obtained with a Clevenger Apparatus. Escherichia coli strains were isolated from poultry feces, isolated, and finally the minimum inhibitory concentration and the minimum lethal concentration were determined by Fine-grained method. All strains of Escherichia coli at concentrations, 1.56 mg/ml were inhibited by both thyme and peppermint. The MBC (3.12 mg / ml) for Zataria multiflora and peppermint has inhibited one- and two-way, respectively. All Escherichia coli strains at concentrations of 0.63 mg/ml were inhibited by all three cumin, dill, and fennel plants. The MBC (1.25 mg / ml) for cumin has led to double-sided control, but the concentration for dill and fennel was 5 mg/ml. The results showed that cumin, thyme, peppermint and then fennel and dill essential oils, respectively, with emphasis on the effectiveness of cumin essential oil, can be useful alone or in combination with other antimicrobial agents to treat infections caused by Escherichia coli bacteria.