Search

This study aimed to optimize the formulation of chitosan -caffeic acid nanogel containing Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin. The independent variables (the concentration of chitosan nanogel, Shirazi -thyme, and nisin) were optimized based on the highest zeta potential and encapsulation efficiency, besides the lowest particle size and IC50(DPPH) values. The results of The Box -Behnken experimental design and Stepwise -response surface model showed the optimal nanogel formulation was as follows: chitosan concentration= 0.4 g; ZEO= 157.1 ppm and nisin= 10.1 ppm. The particle size, zeta -potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan -ZEO - nisin nanogel were 411.39±18.11 nm, 32.90±1.10 mV, 0.79±0.06 mg.mL - 1, 71.06 - 82.69% respectively. Moreover, the addition of optimized nanogel to the Iranian white cheese formulation showed that the treated cheese samples with ZEO and nisin (free or encapsulated in chitosan nanogel) improved the microbial quality of chess. The antimicrobial activity of the ZEO and nisin encapsulated in chitosan - caffeic acid nanogel was higher than a free form of ZEO -nisin. The Coliforms population of cheeses treated with sodium nitrate and chitosan nanogel containing ZEO -nisin was acceptable during 60 days of storage. During the storage period, the most changes in the color and texture (hardness) of the cheese samples were related to the control sample, and the least change was obtained for samples treated with sodium -nitrate and chitosan nanogel (P < 0.05). Also, the sensory quality of the sample containing ZEO and nisin was acceptable for the sensory evaluator. The sample containing chitosan nanogel received an acceptable sensory score (>3) during 60 days of storage. In general, the potential of the nanogel in increasing the shelf-life of Iranian white cheese was comparable with sodium nitrate. [ABSTRACT FROM AUTHOR]

Background: Zearalenone (ZEA), which is one of the most prevalent wheat and corn seeds mycotoxins causes acute and chronic toxicities in ruminants, poultry, and aquatic animals. Among commercial toxin binders, only a few active charcoals have the significant ability to adsorb ZEA contamination; nevertheless, active charcoal is not considered a sound additive by the feed industry. Aims: This study aimed to screen and identify the ZEA-degradation compounds of the Zataria multiflora (Shirazi thyme) in the cattle rumen fluid. Methods: In this investigation, essential oil and different extracts (n-hexane, ethyl acetate, and methanol) of the aerial part of Shirazi thyme (at three concentrations of 0.5, 1, and 2 mg/ml) were screened to reduce ZEA contamination conditions (2 µg/ml) in rumen fluid. ZEA-content was analyzed by high-performance liquid chromatography (HPLC) with a fluorescence detector. In addition, Shirazi thyme phytochemical compounds responsible for eliminating ZEA were localized by HPLC-based activity profiling and then identified by mass spectrometry (LC-MS). Results: Both n-hexane and methanol extracts of Z. multiflora, considerably remediated ZEA (63-78%) from rumen fluid. According to HPLC-based activity profiling of Z. multiflora extract and LC-MS analysis, two triterpene compounds, including ursolic and oleanolic acids were introduced as ZEA degradation agents. Conclusion: Z. multiflora could be recommended as a new botanical source, and ursolic and oleanolic acids could be introduced as new phytochemical compounds that degrade ZEA. [ABSTRACT FROM AUTHOR]

Background: Allergic rhinitis is a widespread disorder across the globe. The Shirazi thyme (Zataria multiflora) has been shown to have considerable antioxidant and anti-inflammatory properties. This study assessed the effect of this herbal product on alterations in inflammatory/anti-inflammatory cytokines. Method: This study was conducted on the bank sample before and after the intervention to measure interleukin-4, interleukin-5, and interferon -γ levels with the ELISA test method in a supernatant taken from the PBMC cell culture from 30 allergic rhinitis patients. Results: The IL-4 level had no significant difference between the two groups before the treatment. However, it had a significant increase in the case group after the treatment. The IL-5 level was significantly higher in the case group before the treatment. Nevertheless, there were no significant differences between the case and control groups after the treatment. Similarly, no significant differences were observed between the two groups considering IFN-γ before and after the treatment. Conclusion: Consuming thyme with an increase in anti-inflammatory cytokine IL-4 and a decrease in IL-5 cytokine control inflammation and improvement in allergic rhinitis symptoms. Clinical trial details This clinical trial study was recorded at 22.5.2014 in the Iran Registry of Clinical Trials code: (IRCT2016121823235N6) https://www.irct.ir/trial/19852 [ABSTRACT FROM AUTHOR]

Local names are not reliable sources for identification of plants, because they differ significantly from one region to another. Apart from confusing nomenclature, the similar appearance and fragrance of Shirazi thyme and Thymus species cause misidentification. In order to prevent the adverse events in relation to the use of improper herbal products, easy-to-use quality control (QC) methodology was developed to classify these culinary plants. Fourier transform infrared (FT-IR) fingerprinting technique was applied for classification of these plants on the basis of their biochemical compositions. Powerful PLS-DA classification model with classification accuracy of 100% was obtained. For the first time in the present study, it was revealed that Shirazi thyme samples have higher antioxidant activity [average IC of 37.03 (µg/ml)] compared to different Thymus species [average IC of 148.35 (µg/ml)]. FT-IR fingerprint profiles were also used to construct a predictive model for antioxidant activity of the plants based on a reliable PLSR model. The developed PLSR model revealed that IR wavenumbers of 1000-1200, 1700, and 3200-3500 cm are important for antioxidant activity prediction of the analyzed plants. The applied approach has the potential for being used in QC programs not only for fraud mitigation and detection, but also for estimation of antioxidant activity of the culinary plants. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the effects of antimicrobial and antioxidant adhesive coatings prepared from the water-soluble fraction of Farsi gum (WFG) on the refrigerated shelf-life of rainbow trout fillets. Antimicrobial and antioxidant characteristics were developed through incorporating cinnamon (CEO) and Shirazi thyme (SEO) essential oils, individually or in combination with each other. Coated fish fillets and control samples, stored at 4 ± 1 °C, were subjected to various microbiological (namely total viable count (TVC), psychrotrophic and lactic acid bacteria counts) as well as physicochemical (including peroxide value (PV), thiobarbituric acid reactive substances (TBARS), total volatile basic-nitrogen (TVB-N) and pH) evaluations during storage. Moreover, sensory characterisation were performed for texture, odour, colour and overall acceptability. Essential oils incorporation into WFG-based coatings had significant ( p < 0.05) effects on decreasing total viable, psychrotrophic and lactic acid bacteria counts. The application of coating significantly ( p < 0.05) reduced TVB-N, peroxide and TBARS values. Texture, odour, colour and overall acceptability of coated samples were much better than those of control samples. The results of this study showed that WFG could be used as a novel biopolymer source for introduction of EOs. [ABSTRACT FROM AUTHOR]