s. mirdamadi

Protein hydrolysates and bioactive peptides that have health benefits for consumers and protein glycolysis is a well-known strategy for increasing the health benefits and functional qualities of proteins. The subjects of this study were the effects of temperature, pH, and sugar type on the progress of the Mailard reaction in lentil protein hydrolysate, as well as its antioxidant and emulsification capabilities.

The protein isolated from lentil seeds was hydrolyzed enzymatically by alkalase and mixed with glucose and lactose.  Millard reaction occured at temperatures of 60 and 80 ° C and pHs of 6.5 and 11. The reaction progress was tracked over time by measuring the color intensity at 420 nm and the values of free amine groups using OPA method. The ABTS radical scavenging activity  and  emulsification capabilities of the  final products product were analysed.

The results revealed that the reaction of lentil protein hydrolysate with glucose at 60 ° C and pH of 6.5 produced the most deep brown color. The findings of measuring the number of free amine groups also confirmed the results. Lactose sugar products with a lesser browning degree have the greatest effect on increasing antioxidant activity. Overall, the antioxidant activity of lentil protein hydrolyate increased from 24.18 to 60.97%, and its emulsifying function was enhanced.

Overall, the results demonstrated that the Millard interaction between lentil protein hydrolysate proteins and peptides increases its health and functional qualities, and the product has the potential to be exploited in the formulation of functional foods.

Eating behavior in childhood has been implicated in the development of dental caries. Thus, the purpose of this study was to investigate the effect of problematic eating behavior and its association with early childhood caries (ECC) among 3-6 years-old children

This study was performed on 53 children with ECC (case group) and 53 children without ECC (control group). Clinical examination of children was performed to determine the caries indices. Subsequently, the parents of children in both groups were requested to complete the Childrenchr('39')s Eating Behavior Questionnaire (CEBQ). The statistical analysis was performed with SPSS 24. P-values less than 0.05 were considered statistically significant.

The mean age of the subjects in this study was 4.82±1.05 years. The results showed that the food responsiveness, enjoyment of food, emotional overeating, satiety responsiveness, slowness in Eating, emotional undereating and food fussiness were not significantly different between the two groups with ECC and without ECC. Also, based on the results, it was found that the desire for sugary drinks in the two groups was significantly different (P=0.002) as the tendency for sugary drinks was higher in the ECC group. There was a significant relationship between the dmft (r=0.33, p<0.001) and dmfs (r=0.35, p<0.001) indices and the desire for sugary drinks.

The present study showed that the desire for drink could been implicated in the development of early childhood caries. So that with increasing tendency to use sugary drinks, the dmft and dmfs level also increases.

In the present study, the effect of adding minor amounts of scandium and zirconium elements to the 7075 alloyon the re-crystallization behaviour of one aluminium alloy (7000 series) was investigated. For this purpose, two kinds of Al-Zn-Mg-Cu-Sc-Zr alloys with the same amount of Zr and different amount of Sc were prepared. Homogenization durations and temperatures of alloys after alloying were obtained by DSC analysis and optical microstructure observations. The results showed that the optimum homogenization temperatures for Al-Zn-Mg-Cu-0.05Sc-0.1Zr and Al-Zn-Mg-Cu-0.1Sc-0.1Zr alloys were 5000C and 4900C respectively, and the optimum duration for both alloys was 12hours. After homogenization of alloys, the re-crystallization behaviour of the alloys was investigated by Brinell hardness test. Obtained results showed that although the starting re-crystallization temperature for both alloys was similar in 2 hours, but it was 130°C for alloys with 30% forming, and 120°C for alloys with 50%forming and recrystallization temperature for Al-Zn-Mg-Cu-0.1Sc-0.1Zr alloy was 350in 2 hours. Despite what was expected, the hardness of Al-Zn-Mg-Cu-0.05Sc-0.1

The use of protein hydrolysate containing antioxidant peptides in the formulation of functional food has been increasing recently. The types and sequences of amino acids, the type of hydrolyzing enzymes and hydrolysis progress have some important impacts on the properties of protein hydrolysate.

In this research, the effects of pepsin and alcalase enzymes (E/S:1/10) under optimal conditions of each ones, were investigated on the extraction of antioxidant peptides from peanuts protein. Peanut’s oil was extracted using solvent extraction method and protein was precipitated at isoelectric point. The extracted protein was subjected to the pepsin and alcalase enzymes for maximum period of five hours. The progress of hydrolysis was considered every thirty-minutes using Ortho-Phthalaldehyde (OPA) method.

The results indicated that the most hydrolysis occurs after 250 and 90 min of hydrolysis for pepsin and alcalase, respectively and the values of free amino acid groups increased from 167.0 to 263.0 μM leucin/mg protein (for alcalase) and from 415.0 to 517.0 μM leucin/mg protein (for pepsin). Moreover, the antioxidant activity of protein hydrolysate was investigated based on DPPH and ABTS radical scavenging activity. By increasing the degree of hydrolysis, the DPPH and ABTS radical scavenging activity increased simultaneously. The maximum values of DPPH and ABTS free radicals scavenging activity were measured respectively, 5175.0 and 756.0 mMTE/mg proteins (for pepsin) and 3644.0 and 1087.0 mMTE/mg proteins (for alcalase).

The results indicated that the progress of enzymatic hydrolysis of peanut protein by alcalase and pepsin enzymes leads to producing more antioxidant peptides and the final products obtained can be considered as a candidate for producing functional foods.

Protein hydrolysate is highly regarded as a source of naturally occurring antioxidant peptides. The purpose of this study was to investigate the effect of Ultrasonic (Frequency, 20 KHz; Amplitude, 50%; Time, 30 min) and high-pressure homogenization (Power, 1500 bar; Rated flow, 10 dm/h) pretreatmenton the enzymatic hydrolysis and antioxidant properties of yeast protein hydrolysate obtained from Kluyveromyces marxianus. Trypsin and chymotrypsin were used for protein hydrolysis. Respectively, 73.22%, 23.01% of the total protein was released through sonication and high-pressure homogenization processes. The progress of the enzymatic hydrolysis was evaluated based on the number of free amino groups measured by the O-phetaldialdehyde (OPA) method. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities assays were used to evaluate the antioxidant activity. Sonication pretreatment caused a higher degree of hydrolysis by chymotrypsin compared to high-pressure homogenization. Samples pretreated by high-pressure homogenization exhibited significantly (P<0.05) higher DPPH and ABTS radicals scavenging activity when hydrolyzed by trypsin and higher ABTS radical scavenging activity when hydrolyzed by chymotrypsin. The degree of hydrolysis increased with increasing hydrolysis time.The chymotrypsin was significantly (P<0.05) more effective than trypsin in the hydrolysis of protein. High-pressure homogenization pretreatment and trypsin hydrolysis were considered as the best method for producing yeast protein hydrolysate with DPPH (297.36 µMTE/mg protein) and ABTS (1189.02 µMTE/mg protein) radicals scavenging activities.

Lactic acid bacteria, including lactobacilli, enterococci, leuconostoc and weissella species isolated from Iranian traditional fermented camel milk (Chal) were assessed for the incidence of virulence determinants (gelE, efaAfm, efaAfs, ace, espfs, cylM, cylA and cylB), sensitivity to various antibiotics and virulence phenotypes. The incidence of virulence genes was determined by polymerase chain reaction and antibiotic susceptibility was tested by disk diffusion method. The results of this study indicated that all of the strains harbor at least two or more of the virulence genes. The most frequent virulence genes detected among tested strains were cylB, gelE and efaAfs. All strains showed no β-hemolysis while tyrosine decarboxylase activity and gelatinase production were observed in enterococcus and leuconostoc strains. Majority of strains were resistant to Polymyxin B and kanamycin. Lactobacillus strains including L. paraplantarum, L. kefiri, L. paracasei, L. plantarum and Weissella cibaria were resistant to both vancomycin and kanamycin. The possibility of transferring the antibiotic resistance and virulence genes to other starter and commensal strains makes the usage of these strains in food and dairy products controversial without required safety assessments.

Protein recovery under sonication treatment and autolysis, also protein hydrolysis progress during enzymatic hydrolysis (using trypsin and chymotrypsin) and autolysis (using endogenous enzymes) were investigated in Saccharomyces cerevisiae and Kluyveromyces marxianus. Crude protein content of dried yeast cells were 53.22% and 45.6% for S.cerevisiae and K.marxianus, respectively. After 96 hrs of autolysis in the presence of ethyl acetate, protein recovery reached 59.74% and 77.18% for S. cerevisiae and K. marxianus, respectively and it was 53.66% and 55.17% for sonication treatment. The yeast protein solution obtained by sonication was hydrolyzed by trypsin and chymotrypsin.  Autolysis, produced hydrolysates with higher degree of hydrolysis (DH) values as compared to the enzymatic hydrolysis. After 96 hours autolysis, DH increased to 48.75% and 39.51% for S. cerevisiae and K. marxianus respectively. Chymotrypsin was significantly more effective on K. marxianus protein with the DH value of 21.59%, but the effect of trypsin was the same in the two yeast strains (DH value of 18.5%). It can be concluded that the autolysis process is significantly more effective than enzymatic hydrolysis by producing smaller peptides