جستجوی مقالات مرتبط با کلیدواژه « بره موم » در نشریات گروه « کشاورزی »

Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, anti-bacterial, anti-fungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, stickiness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The highest level of acidity was related to the 4% treatment and also on the 21st day compared to the seventh day, the highest level of acidity was observed in the 4% treatment. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic bacterium was significant. The highest number of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt.

The discharge of nanoparticles, including silver nanoparticles used in various industries into the environment, and their potential toxic effects on plants, animals and humans has raised global concerns, highlighting the need for more research on this topic. The aim of this study was to investigate the toxicity of silver nitrate salt (AgNO3), γ-irradiated (10 kGy) (AgNPs-γ) and non-irradiated (AgNPs) silver particles synthesized by the alcoholic extract of bee propolis at different concentrations (10, 50, 100, 200 μg/l) on Chlorella vulgaris microalgae. The results demonstrated that exposure to AgNPs-γ and AgNPs and silver nitrate salts increased growth inhibition (%) in a dose-dependent manner (P<0.05). Moreover, cell viability (VC %), microalgal cell density/biomass (μ/L) and chlorophyll-a concentration decreased. In contrast, electrolyte conductivity/living cells (electrolyte leakage (EL %) increased in the exposed groups, compared with the control group (P<0.05). These results showed the following trend in inducing toxicity, inhibiting growth and photosynthesis in Chlorella vulgaris: AgNO3 < AgNPs < AgNPs-γ.

Propolis or bee glue is a resinous mixture that honey bees produce by mixing saliva and beeswax with exudate gathered from tree buds, sap flows, or other botanical sources. It is like beeswax and possesses a pleasant smell. Its color varies such as yellow, green, red, dark brown. Its composition varies depending on its botanical sources, district, weather, bee race, hive density, and food storage. Precise identification of plants producing resin in every district is essential because all propolis physical and chemical properties such as color, taste, odor, active ingredients, and its medical properties are affected by resin kind and origin. There is a high variety of resin sources because of the variety of climate and flora in Iran. The aim of this study was to introduce plants producing valuable resin in beekeeping in Iran. Some sources including the species from Cupressaceae, Pinaceae, Salicaceae, Betulaceae, and Umbelliferae are the most important propolis sources in Iran.

Propolis, a natural product produced by bees from plant gum secretions and has been used in traditional medicine since ancient times and is now widely consumed as a health aid and immune system booster.The Corona pandemic has renewed interest in propolis products worldwide. A variety of propolis products are available with valid and safe fixed bioactive components. The antiviral activity of propolis components has been proven in vitro and in vivo. Propolis restricts the entry of the Corona virus into the host cell. It has anti-inflammatory and immune system regulating effects. Propolis is also helpful in treating a variety of dangerous underlying diseases in Corona disease, such as kidney disease, high blood pressure, cancer, and bacterial infections. Due to the current emergency situation due to Corona and limited treatment options, propolis is offered as a useful preventive and adjunctive treatment option that is safe (with minimal side effects), easily administered orally. And is available as a natural supplement.

The addition of food preservatives is used to maintain freshness and prevent the growth of bacteria, but the disadvantages of overuse of chemical preservatives have led to a tendency toward natural food preservatives. In this study, fennel extract and propolis extract were prepared as natural preservatives and antibacterial effects, minimum concentration inhibiting bacterial growth without inhibition of extracts were considered as the minimum dilution of MIC inhibitor and to determine the minimum lethal concentration of MBC from 4 different dilutions. It was used on the culture medium of Molar Hinton Agar. The disc release method was then used to evaluate the amount of halo from the extract. The results showed that the gram-positive and gram-positive bacteria studied in this study were sensitive to fennel extract and propolis and the highest antibacterial effect was seen in dilution of 128 mg/ml, so that fennel extract had the highest antibacterial properties. Against the bacteria Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive), and propolis extract had the most lethal effect against Pseudomonas aeruginosa (gram-negative) and Staphylococcus aureus (gram-positive).

The propolis after honey and royal jelly is the third most important honey bee (Apis mellifera). Propolis has a significant antioxidant effect. The antioxidants in the propolis composition play a significant role in its immunogenicity indices. I wish to strengthen the therapeutic effects of chemotherapy and chemical drugs and reduce their side effects. Increasing lamb keeping time can reduce its biological properties, but the anti-bacterial activity of ethanol solution for 10 to 15 years is not only not diminished but also increased. Among the bee products, propolis have the highest mushrooming potential. Effect of propolis on protozoa on diseases such as trichomoniasis (vaginal infection), toxoplasmulosis (mumps and human and parasite infections), giardiasis (infectious stomach disease, painful diarrhea), Chagas disease (a common South American disease), Leishmaniasis (SALIK), which have been created in humans and animals, have been proven. propolis is responsible for the death of viruses and also prevents their growth and proliferation. Lamb is affecting a wide variety of viruses, the most important of which is the flu virus.

Propolis is similar to beeswax and it is production bumble bee. This study was evaluated the effect of different concentrations of the water and ethanolic extracts from Iranian propolis (WEP and EEP) on microbiological and sensory parameters of Silver crap fillets stored at 4°C during 9 days. Analysis of chemical compounds of of the extracts by GC/MS were also identified presence of high phenolic and flavonoid compounds including caffeic acid, tectochrysin, aceacetin, chrysin, pinostrobin, pinobanksin-3-acetate, galangin-3-methyl ester and pinocembrin chalcone. The WEP and EEP were revealed efficient against the spoilage microorganisms including: total plate counts, psychrotrophic populations, lactic acid bacteria; and eventually Staphylococcus aureus. There was significant difference in growth of bacteria between samples treated with WEP or EEP; and control samples (p5%EEP>3% EEP>7%WEP>5%WEP>3% WEP within 1 to 9 days of storage. In all treatments, PTCs counts were higher 7 log CFU/g after the 6 day; as well as TPCs, LAB, and S. aureus population after the 9 day. Also, sensory evaluation was shown more improvement on sensory properties (color, odor, texture and overall acceptability) treated samples with the ethanolic extract of Iranian propolis than to its water extract.