فصلنامه علوم تغذیه و صنایع غذایی ایران
سال دوم شماره 3 (پیاپی 6، پاییز 1386)

Postmenopausal women with the metabolic syndrome are at a high risk of oxidative stress. Several studies have suggested possible antioxidant properties of soy, but little evidence is available regarding the effect of soy on oxidative stress in postmenopausal women with the metabolic syndrome. The aim of this study was to determine the effects of consumption of soy and soy protein on the plasma total antioxidant capacity (TAC) and malondialdehyde (MDA) levels in postmenopausal women with the metabolic syndrome. Methods and materials: This randomized cross-over trial was conducted on 42 postmenopausal women with the metabolic syndrome as defined by ATP III. Participants were randomly assigned to consume a control diet, a soy-protein diet, or a roasted soy diet. Dietary Approaches to Stop Hypertension (DASH) was used in all three intervention periods. Red meat (1 serving/day) was substituted by soy protein or roasted soy in the respective diets. Each intervention period was 8 weeks and each wash-out period 4 weeks. Means of the variables were calculated by the repeated measures analysis of variance. There were significant differences among the control, soy-protein and roasted soy diets as regards the final MDA values (0.70, 0.64, and 0.63, µmol/L, respectively; global P<0.01). The final TAC values were also different among the 3 groups in the same order (1.95, 2.03, and 2.11µmol/ml, respectively; P<0.01). As compared to the control values, the final TAC values for TAC increased by +4.5% on the roasted soy diet (p<0.01) and by +5.8% on the soy-protein regimen (p<0.01), while MDA levels decreased (7.9% in the roasted soy group; p<0.01, and 9.4% in the soy protein group; p<0.01). Soy consumption reduced plasma MDA and increased plasma TAC levels in postmenopausal women with the metabolic syndrome.

Since there are no national references for height, weight and body mass index (BMI) or Iranian children, the United States Centers for Disease Control and Prevention (CDC) 2000 standards are widely used in Iran. An assessment of the suitability of these standards was thought essential. The aim of this study was to compare the growth indices of 6-15-year-old school girls in Babol, Northern Iran, with the CDC 2000 standards. Methods and materials: Six hundred and nine healthy 6-15-year-old Babol schoolgirls, selected by the convenience sampling method, were studied retrospectively between 1995 and 2002. The reference percentiles for height, weight and body mass index were calculated using the LMS method (the LMS Light 1.28 software). After converting the growth data into standard deviation scores (SDS) based on the CDC2000 reference, the mean SDS within and through the age groups was compared with zero using the one sample T-test and SPSS 10.0.1. Statistically significant differences would mean significant differences between the growth indices of the population studied and the CDC2000 reference standards. The mean SDS for height, weight and BMI were –0.2 (SD = 1.00), -0.3 (SD =1.12) and –0.3 (SD =1.09), respectively, all significantly different from zero (p=0.000). These scores reflect the magnitudes of differences from the CDC2000 references. These differences decreased as age increased and were more prominent in the 6- to 11-year old girls. In these girls height, weight and BMI SDS were - 0.24 (SD =1.01), -0.48 (SD =1.10) and -0.46 (SD =1.15), respectively (p =0.000). Growth charts were drawn. The height, weight and BMI values for the population studied were all lower than the corresponding CDC2000 standards. Therefore, the CDC standards are not suitable for use for Babol girls. Considering the nonprobability sampling method used in this study, any generalization should be made with caution. This study supports the idea of developing appropriate local standards for practical use.

Increasing incidence of cardiovascular disease in recent years and the role of high blood cholesterol in its causation has prompted investigators to produce dietetic and low-cholesterol products. The objective of this study was to produce a low-cholesterol butter using β-cyclodexterin (β-CD) on the laboratory scale and determine its shelf-life. After separating the butter oil, in order to determine the optimum percentage of β-CD to be used, cholesterol removal was performed using a 1:1 ratio of butter oil: water at a stirring rate of 800 rpm at 35º C for 30 minutes. Results of determination of cholesterol with gas chromatography showed that a 5% β-CD preparation resulted in the highest cholesterol reduction. Chemical (acid, peroxide, Idine, saponification, Reichert-Meissl, Polenske, and Kirschner values) and physical (melting point and refractive index) characteristics, as well as the fatty acid composition of the low-cholesterol butter oil obtained and those of the control butter oil were compared. A low- cholesterol butter was produced using the low-cholesterol butter oil, water, skim milk powder, and flavoring agent. The physical and chemical (moisture, fat, non-fat solids, penetration), microbial (mold, yeast, coliform, Staphylococcus aureus, and psychrophils) and sensory (color, texture, aroma, and flavor) characteristics of the low-cholesterol butter were compared with those of the control butter. In order to determine the shelf-life of the low-cholesterol butter at -20 ºC, chemical (acid and peroxide values) and microbial (mold, yeast, coliform, Staphylococcus aureus and psychrophils) tests and sensory evaluation (color, texture and flavor) was performed after 2, 3, 4 and 6 months of storage. Using a 5% β-CD preparation caused a reduction in the cholesterol content of butter oil from 243 to 61.6 mg/100g (75%, the highest reduction). There were no significant differences between the low-cholesterol butter oil and the control butter oil as regards chemical or physical characteristics (p>0.05). Neither were the chemical, physical, or sensory characteristics of the low-cholesterol butter and the control butter significantly different from each other (p>0.05). The results of the microbial tests at the production time and during storage were negative. After sixth months of storage the peroxide value exceeded the permitted level and, the shelf-life of the product was estimated to be 5 months. The application β-CD to remove cholesterol from butter oil at the laboratory scale is satisfactory. Therefore, it can potentially be used in producing low-cholesterol butter. Further research at a larger scale is recommended.

Lipid abnormalities, especially high serum Lp(a) concentration, is one of the major causes of cardiovascular diseases in peritoneal dialysis patients. The present study was designed to investigate the effects of soy consumption on serum lipid and apoprotein levels in peritoneal dialysis patients.

The study was a randomized clinical trial in which 40 peritoneal dialysis patients (20 males and 20 females) were randomly assigned to either a soy or a control diet. The patients in the soy group received 28 g/d textured soy flour (containing 14 g soy protein) for 12 weeks, while the patients in the control group consumed their usual diet without any soy. At the baseline and at the end of the period, from each patient 5 ml blood were collected after a 12- to 14-hour fast and serum triglyceride, total cholesterol, HDL-C, LDL-C, apoAI, apoB100, Lp(a), TNF-α, albumin, and phosphorus measured.

The serum Lp(a) concentration in more than 86% of the peritoneal dialysis patients was above the normal range. As compared to the baseline value, the mean serum Lp(a) concentration decreased significantly by 41% (P<0.01) in the soy group at the end of 8-week period, and the reduction was significant as compared to the control group (P<0.05). The mean serum Lp(a) concentration did not change significantly in the control group. There were no significant differences between the 2 groups with regard to mean changes in the serum triglyceride, total cholesterol, HDL-C, LDL-C, apoB100, apoAI, TNF-α, albumin or phosphorus levels.

The results of the present study indicate that soy consumption reduces serum Lp(a) concentration considerably in peritoneal dialysis patients. Therefore, it may be effective in preventing cardiovascular diseases in these patients.

Malnutrition is a very common clinical disorder risk factor in elderly people, which is not diagnosed in most cases and, therefore, remains untreated. The objective of this study was to determine the prevalence of malnutrition in free-living elderly people and its relationship with socioeconomic factors (SEF) in the elderly subjects in Khorasan Razavi Province, Iran. To assess the nutritional status of the free-living elderly people (n=2000 using cluster sampling, 917 male/1045 female, aged>60), the standard Mini Nutritional Assessment (MNA) was used. Socio-economic information was obtained through interviews. In 42.7% of the subjects the nutritional status was satisfactory, 12.0% were malnourished, and the remaining 45..3% were at risk of malnutrition. The MNA score was associated with some of the SEF, and the proportions of malnourished subjects were higher in females, rural subjects, the illiterate, subjects living alone, and the unemployed. Prevalence of central obesity in females and males was 63.1% and 18.6%, respectively. The findings of this study are alarming. The government, physicians, and nutrition experts need to be aware of the problem and its dimenensions. Nutritional status was associated with some socio-economic factors. In particular, problems such as loneliness and poverty have to be addressed.

Lactic acid (2-hydroxypropionic acid, CH3CHOHCOOH) is a naturally occurring, chiral, alpha-hydroxy acid and has L(+) and D(-) optical isomers. It is used in food processing (as an acidulant and preservative), medicine, agriculture, and leather and textile industries. Due to its chiral properties, L-lactic acid is used in the pharmaceutical industry as an intermediate for the synthesis of chiral drugs. Polymers of lactic acid are biodegradable and have found use in manufacturing medical equipment. Although several strains of microorganisms are capable of producing lactic acid, some strains of Lactobacilli are generally recognized as safe (GRAS) in this regard. In the present study five lactobacillus strains were studied in order to determine the best L(+)lactic acid-producer strain. The lactobacillus strains were obtained from the Persian Type Culture Collection (PTCC), Iranian Scientific and Industrial Research Organization. They were cultured, under sterile conditions, on the slants of de Man, Rogosa and Sharp (MRS) agar, followed by inoculation on MRS broth medium as a preculture. Then 2.5-ml samples of the preculture containing 108 cells/ml were inoculated in 250-ml Erlenmeyer flasks containing 50 ml of a production medium. Fermentation was carried out at 30°C and 180 rpm on a rotary shaker incubator, and glucose consumption, lactic acid production, and growth of the strains were measured in triplicates every 8 hours. L. casei subspp. casei produced 95 g/l calcium lactate. The yield and productivity of this strain on optimized media containing 100 g/l glucose were 95% and 0.98 g/lh, respectively. The other high-lactate producer was L. rhamnosus which produced 81.40 g/l calcium lactate, the yield and productivity being 63% and 0.85 g/lh, respectively. L. casei subspp. casei PTCC: 1608 and L. rhamnosus PTCC:1637 are the best L(+) lactic acid-producers. They are, thus, the best bacterial strain candidates for pilot plant studies of lactic acid production.

Investigations show that gender may have an important role in cardiovascular disease. Some authors have reported differences in risk factor profiles between men and women, while others have been unable to reach such conclusions. The objective of this study was to determine and compare the profile of conventional risk factors and hematologic-metabolic parameters and relative risk between male and female patients with myocardial infarction (MI). Patients and This cross-sectional study analyzed data between 1994 and 2006 on 594 MI patients (70.2% male and 29.8% female). The gender subgroups were compared with regard to selected blood parameters and risk factors. Male ratio and relative risk of MI were also determined. The average age, hemoglobin (Hb), hematocrit (Hct), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), total cholesterol, and fasting blood glucose (FBG) were significantly different between males and females (p<0.05). The mean Hb and Hct in males with and without hyperlipidemia (HLP) and a family history of MI were significantly different (p<0.05). Relative risks of HLP, diabetes mellitus (DM), and hypertension (HTN) for females were higher than males in all age groups. The relative risk was 6.16 times higher for females with three factors─ HLP, DM, and HTN─ combined. Hyeprlipidemia, diabetes, and hypertension were more common among women (p<0.001) The results of this study confirm that the relative risks of HLP, DM, and HTN in causation of MI in women were higher than men in all age groups. With the exception of MCV, the other hematological parameters in men were higher than in women with MI, while metabolic parameters in women were higher than in men.

The aim of this study was to produce Taftoon bread from wheat flour fortified with defatted soy flour and assess its chemical and organoleptic properties, as well as its growth-promoting effect in rats. Samples of wheat flour with extraction rates of 82–84%, fortified with 3, 7 or 12 % defatted soy flour were used to bake Taftoon bread. Bread produced from these blends was compared with regular Taftoon bread and tested for chemical and organoleptic characteristics. Forty Sprague Dawley rats were randomly divide into groups to be fed, for 30 days, on one of the three defatted soy flour fortified bread blends, a group fed on ordinary Taftoon bread serving as controls. Chemical, biological, and organoleptic assessments were made on the bread samples. The blending of wheat flour with defatted soy flour at different levels altered the organoleptic properties of breads. Addition of defatted soy flour significantly increased the protein and ash contents of the breads (P< 0.05). Organoleptic tests with 213 untrained panelists indicated that the best formulation is one containing 3 or 7% defatted soy flour. Rats fed on the control diet had the lowest weight gain and their feed efficiency ratio was significantly different (P < 0.05) from that of the group fed the 7% defatted soy flour formula. Based on chemical, organoleptic, and biological evaluations, it is concluded that the best Taftoon bread formulation is one containing wheat flour fortified with 3-7% defatted soy flour.