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Background: Thyroid cancer is a rare disease which includes less than 1% percent of all human cancers. The aim of this study is to evaluate the demographic characteristics and risk factors among patients with thyroid malignancy at the Cancer institute and Imam Khomeini hospital in Tehran Iran. Methods: This is a retrospective descriptive study of the charts of 320 patients admitted with the diagnosis of thyroid malignancy based on pathologic reports in the above- mentioned hospitals from 1992 to 2002. Results: From the 320 patients diagnosed with thyroid malignancy 68.1% were papillary cancer, 10.9% were follicular cancer, 10.6% were anaplastic cancer, 9.06% were medullary cancer and 1.2% were lymphoma. The average of the patients was 50.2 years, ranging from 12 to 98 years; 60.6% were female and 39.4 %were male; 22.8% of the patients had histories of thyroid nodule and 5% had received radiation therapy. From the anatomic point of view 57.5% of the cancers were in the right lobe of thyroid, 38.1% were in left lobe and 4.4% in the isthmus. None of the patients had positive family history of thyroid malignancy. Conclusion: Thyroid malignancy is more prevalent in the fifth decade of life and more common among females. Therefore, among patients in this group, alarming symptoms, such as anterior neck mass, thyroid nodule and voice change, should be evaluated more seriously.

Highly pure BiFeO3 (BFO) powders were prepared by the solution combustion synthesis method using cetyltrimethylammonium bromide (CTAB) and glycine as fuels at various fuel-to-oxidant (φ) ratios. Microstructural characteristics, morphology, optical properties, and thermal analysis were studied by X-ray diffraction (XRD), scanning electron microscopy (SEM), diffuse reflectance spectroscopy (DRS), and differential thermal/thermogravimetry (DTA/TGA), respectively. The combusted powders prepared at different fuel content contained a small amount of impurity phases such as Bi24Fe2O39 and Bi2Fe4O9. During the calcination of BFO powders at 600 °C for 1 h, a nearly pure BFO phase was produced. Combusted powders photodegraded about 80% of methylene blue dye at φ = 2 through 90 min of visible light irradiation. [ABSTRACT FROM AUTHOR]

Nearly pure BiFeO3 powders were synthesized by the solution combustion method using cetyltrimethylammonium bromide as fuel at various fuel to oxidant ratios (φ). Phase evolution, morphology, magnetic and optical properties were characterized by thermal analysis, infrared spectroscopy, x-ray diffractometry, electron microscopy, photoluminescence and diffuse reflectance spectroscopy techniques, respectively. An impurity Bi24Fe2O39 phase appeared while increasing the fuel content. Magnetization of the as-combusted BiFeO3 powders increased from 0.5 emu/g to 11.1 emu/g on account of the decrease in particle size and appearance of the impurity phase with the increase of φ values. Visible light absorption and band gap energy depended on the purity and morphology, being tunable by fuel content. About 85% of methylene blue was photodegraded in the presence of the powders prepared by φ = 0.5 under visible light irradiation. [ABSTRACT FROM AUTHOR]

Hydrogen peroxide, which is used as a packaging sterilant in many European countries, is recommended for surface disinfections of fruits and vegetables as an alternate to chlorine. Cold storage of anthocyanin rich fruit juices like pomegranate, strawberry and sour cherries is recommended to minimize the anthocyanin degradation by residual hydrogen peroxide.

Microwave-assisted solution combustion method was used for preparation of bismuth ferrite (BiFeO3) powders at different fuel contents (φ = 0.5, 0.75, 1 and 2). Phase, structure, microstructure, magnetic, and optical properties of BiFeO3 powders were characterized by infrared spectroscopy, thermal analysis, X-ray diffractometry, nitrogen adsorption-desorption, electron microscopy, vibrating sample magnetometry, and diffuse reflectance spectroscopy techniques as a function of ignition method and fuel content. Practically pure BiFeO3 powders were formed at low fuel contents using microwave heating, while the impurity phases of conventionally combusted BiFeO3 powders were only disappeared following calcination at 600 °C. The strong absorption in the visible region of synthesized BiFeO3 powders was due to their narrow optical band gap energy (1.86-2.07 eV), as measured by diffuse reflectance spectrometer. The conventionally combusted BiFeO3 powders with high-specific surface area (37 m2/g) showed the highest visible photocatalytic activity (~60%).Correlation of microstructure and adsorption-desorption isotherms with synthesis conditions Microwave-assisted solution combustion was compared with conventional heating.Practically pure BiFeO3 powders were achieved at low fuel contents using microwave heating.The conventionally combusted BiFeO3 powders were only purified following calcination at 600 °C.The highest specific surface area were obtained for the as-combusted BiFeO3 powders using conventional heating. [ABSTRACT FROM AUTHOR]

Complexation between 4,13-didecyl-1,7,10,16-tetraoxa-4,13-diazacyclooctadecane (kryptofix 22DD) and the Co, Cr, Tl, and UO cations in acetonitrile, methanol, and their binary mixtures was studied by conductometry at different temperatures. The experimental results showed the formation of 1: 1 [ML] complexes between the studied metal cations and the macrocyclic ligand in most solvent systems. The stability constants of the resulting 1: 1 complexes were determined by computer fitting the conductance-mole ratio data. The stability of the metal-ion complexes in pure acetonitrile at 15 and 25°C was found to decrease in the order: [Tl (kryptofix 22DD)] > [Co(kryptofix 22DD)] > [UO(kryptofix 22DD)]. Along with 1: 1 [ML] complexes, 2: 1 [ML], 2: 2 [ML], 2: 3 [ML], 1: 2 [ML], and 1: 3 [ML] complexes are likely to be formed in some of the solvent systems. The thermodynamic parameters (ΔS , ΔH ) of the complex formation in the studied nonaqueous solvents, obtained from the temperature dependences of the stability constants of the complexes, showed that the process is athermic. [ABSTRACT FROM AUTHOR]

Introduction. The ankle-brachial index (ABI), measurement of carotid artery intima-media thickness (CIMT), and assessment of the thickness of interventricular septum (IVS), are noninvasive methods used to predict subclinical atherosclerosis in hemodialysis patients. This study aimed to determine the prevalence of peripheral arterial disease and to assess the correlations between ABI, CIMT, the thickness of IVS, and blood parameters in hemodialysis patients. Materials and Methods. The ABI, CIMT, and the thickness of IVS were measured in 50 patients on hemodialysis. Data were collected regarding the levels of calcium, urine nitrogen, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, triglyceride, cholesterol, creatinine, albumin in serum, as well as erythrocyte sedimentation rate. Results. Ten percent of the patients showed a reduced ABI (< 0.9). The mean values for ABI, CIMT, and IVS were 1.09 ± 0.13, 0.68 ± 0.11mm, and 9.83 ± 1.65 mm, respectively. The levels of calcium, cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride in the serum of the patients with normal ABI were significantly higher than in patients with reduced ABI. There was a negative correlation between ABI and levels of serum LDLC (r = -0.29, P = .04) and triglyceride (r = -0.32, P = .02). Conclusions. The prevalence of peripheral arterial disease in the patients with CRF was 10% and it was correlated with several classical risk factors for atherosclerosis, including elevated LDL and cholesterol levels. CIMT and the thickness of IVS showed no apparent association with ABI. [ABSTRACT FROM AUTHOR]

The utilization of cold plasma can be used as an alternative method to modify the properties of starch. This research aimed to examine the use of cold plasma technology to alter the structure of corn starch and investigate how its functionality could be improved using a food model (milk dessert). Modified corn starch by plasma technology under different gas contents (dielectric-barrier discharge (DBD)) (95 % argon+5 % hydrogen (DBD1) and 90 % argon+10 % oxygen (DBD2)) was compared to the control sample of corn starch. The physicochemical characteristics of modified corn starch, DSC, XRD, SEM and FTIR tests were evaluated. The findings demonstrated that corn starch had significantly higher solubility, transparency, ash, oil absorption capacity (OAC), and resistant starch (RS) when exposed to cold plasma under the test circumstances compared to the control sample. SEM analysis confirmed that plasma affected the surface of starch granules, making the surface changes more pronounced when oxygen was added to the treatment. It was concluded that the sample should be treated with plasma containing 90 % argon and 10 % oxygen (as the best sample). The best sample (modified corn starch) was used to prepare a milk dessert as a food model, and considerable differences were found between the modified starch treated sample and control samples in terms of moisture, brix, syneresis, and organoleptic properties (p < 0.05)., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author(s).)

Aging is physiologically associated with a decline in the function of the immune system and subsequent susceptibility to infections. Interferon-gamma (IFN- γ ), a key element in the activation of cellular immunity, plays an important role in defense against virus infections. Decreased levels of IFN- γ in the elderly may explain their increased risk for viral infectious diseases such as COVID-19. There is accumulating evidence that ascorbic acid (vitamin C [VitC]) and α -tocopherol together help improve the function of the immune system in the elderly, control infections, and decrease the treatment duration. A SARS-CoV-2 strain was isolated from a patient and then cultured in the Vero cell line. The isolated and propagated virus was then inactivated using formalin and purified by the column chromatography. The inactivated SARS-CoV-2 was formulated in the Alum adjuvant combined with VitC or α -tocopherol and/or both of them. The vaccines were injected twice to young and aged C57BL/6 mice. Two weeks later, IFN- γ , IL-4, and IL-2 cytokines were assessed using ELISA Kits. Specific IgG and IgG1/IgG2a were assessed by an in-house ELISA. In addition, the expression of PD1 and TERT genes in the spleen tissue of the mice was measured using real-time PCR. IL-4 and IFN- γ cytokines showed a significant increase in both aged and young mice compared with the Alum-based vaccine. In addition, our results exhibited a significant decrease and increase in specific total IgG and the IgG2a/IgG1 ratio, respectively. Furthermore, the vaccine formulated in α -tocopherol + VitC led to decreased PD1 and increased TERT gene expression levels. In conclusion, our results demonstrated that α -tocopherol + VitC formulated in the inactivated SARS-CoV-2 vaccine led to a shift toward Th1, which may be due to their effect on the physiology of cells, especially aged ones and changing their phenotype toward young cells.

Despite breakthrough therapeutics in breast cancer, it is one of the main causes of mortality among women worldwide. Thus, drug therapies for treating breast cancer have recently been developed by scientists. Metformin and sorafenib are well-known therapeutics in breast cancer. In the present study, we combined sorafenib and PCL-sorafenib with metformin to improve drug absorption and promote therapeutic efficiency. The MCF-7 cells were treated with metformin, sorafenib, or PCL-sorafenib. The growth inhibitory effect of these drugs and cell viability were assessed using MTT and flow cytometry assays, respectively. The expression of targeted genes involved in cell proliferation, signaling, and the cell cycle was measured by real-time PCR. The results showed that MCF-7 cells treated with metformin/sorafenib and PCL-sorafenib/metformin co-treatment contributed to 50% viability compared to the untreated group. Moreover, PI and Annexin V staining tests showed that the cell viability for metformin/sorafenib and PCL-sorafenib/metformin was 38% and 17%, respectively. Furthermore, sorafenib/metformin and PCL-sorafenib/metformin lead to p53 gene expression increase by which they can increase ROS, thereby decreasing GPX4 gene expression. In addition, they affected the expression of BCL2 and BAX genes and altered the cell cycle. Together, the combination of PCL-sorafenib/metformin and sorafenib/metformin increased sorafenib absorption at lower doses and also led to apoptosis and oxidative stress increases in MCF-7 cells., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

The sequence of a carboxy-terminal of the β-lactam sensor-transducer protein (BlaR-CTD) from Bacillus licheniformis ATCC14580 was extracted from US7745193B2 patent and expressed in E. coli using pColdI vector as a soluble His-tag recombinant protein. In this study, several excipients were used to improve the stability of recombinant BlaR-CTD and obtain the optimal formulation for this protein using response surface methodology (RSM)/ Central Composite Design (CCD). Total protein concentration was measured by UV spectroscopy and the Bradford test. A total of 7 various factors were designed using four different excipients including Glycerol, Sucrose, Triton x-100, and Tween-20, and three different buffers like Tris, Borate, and PBS. By obtaining suitable excipients and buffer i.e. glycerol and sucrose, pH ranging from 7 to 9 were evaluated. The pH 7.62, glycerol 15.35%, and sucrose 152.52 mM were determined as the most suitable for improving the thermal stability of recombinant BlaR-CTD., (© 2024. The Author(s).)

This study aimed to produce bioactive peptides from navy-bean protein with alcalase and pepsin enzymes (30-300 min) and to load them into a nanoliposome system to stabilize and improve their bioavailability. The degree of hydrolysis and biological activities (scavenging of DPPH, OH, and ABTS free radicals, reducing power, and chelating metal ions) of navy-bean protein were affected by the type of enzyme and hydrolysis time. The average particle size (83-116 nm), PDI (0.23-0.39), zeta potential (- 13 to - 20 mV), and encapsulation efficiency (80-91%) of nanoliposomes were influenced by the type and charge of peptides. The storage temperature and the type of loaded peptide greatly affected the physical stability of nanocarriers and maintaining EE during storage. The FTIR results suggested the effect of enzymatic hydrolysis on the secondary structures of protein and the effective placement of peptides inside polar-regions and the phospholipid monolayer membrane. SEM images showed relatively uniform-sized particles with irregular structures, which confirmed the results of DLS. The antioxidant activity of primary peptides affected the free radical scavenging of loaded nanoliposomes. Liposomes loaded with navy-bean peptides can be used as a health-giving formula in enriching all kinds of drinks, desserts, confectionery products, etc., (© 2023. The Author(s).)

This research investigated the effects of spray drying (SD, set at 180 °C), freeze-drying (FD, set at -35 °C), and electrohydrodynamic drying (EHD) with and without the foam-mat method on egg white. The configuration used in EHD was a wire-to-plate type at room temperature. The results showed no significant difference in gel hardness and WHC% (P ≥ 0.05). Also, the foam-mat EHD powders resembled the FD powders in microstructure, appearance, flowability, and absorption intensity of the Amide I and II bands. Furthermore, the foam-mat EHD (DC-) powder had the highest protein content (66.1%), enthalpy (-183.06 J/g), and foaming capacity (725%) (P < 0.05). This finding was proved by FTIR, Raman, and SDS-PAGE tests, which revealed the minor structural changes in proteins (peptide chain structure, Amide I, Amide II, α-helix, and β-sheet). FD powder demonstrated good protein stability in zeta potential and foam stability tests., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed oil was converted to powder form by mixing with microcrystalline cellulose (MC) and thyme powder to produce flaxseed oil powder. For this purpose, 3 different levels of thyme powder (5%, 10% and 15% of oil) were mixed with oil, followed by mixing with different proportions of MC (50:50, 50:75, 50:100 (oil:MC)) and stored for 90 days at 25 °C and 4 °C. Results indicated that the total phenolic compounds (23.2-91.2 mg GAE/100 g), chlorophyll (9-63.6 mg/kg), and carotenoid (4.4-9.9 mg/kg) contents increased with the incorporation of thyme powder into the flaxseed oil on the first day in 25 °C and 4 °C. Also during 90 days storage, phenolic compound (21.8%), chlorophyll (32.5%) and carotenoid (24%) decreased in both 25 °C and 4 °C temperatures. The results confirmed that adding thyme powder to samples decreased acidity and peroxide value in compare with control. Using thyme as a natural antioxidant and also transforming the oil to powder form by MC increased the oxidative stability in compare with control. The produced high stable flaxseed oil powder has the potential to be used directly on food products like salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper, (© 2023 The Authors.)

The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and key groups affecting the cocoa flavor. In cocoa processing, roasting is an important stage in the technical treatment of cocoa and has a significant impact on chemical properties of cocoa and its flavor. The present study aimed to assess the impact of roasting (temperature and time) on alkyl pyrazines, as key flavor compounds, via gas chromatography-mass spectrometry. Additionally, other properties, including color, polyphenols, chemical properties, and sensory attributes of cocoa powder were investigated. The results indicated that with the change in roasting time and temperature, these properties changed significantly. The cocoa powder roasted at 140 °C for 40 min had the highest browning index value (OD 460 /OD 525 ), tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratio, and sensory evaluation score and the lowest polyphenol content compared to the other samples., Competing Interests: Competing interestThe authors declare no competing interests., (© This is a U.S. Government work and not under copyright protection in the US; foreign copyright protection may apply 2022.)

In this study, subcritical water extraction (SWE) and the supercritical fluid extraction (SFE) methods were used for the extraction of pumpkin peel extract. Total phenolic content and carotenoid compounds of extracts were measured. The extracts were added to canola oil at a concentration of 400 ppm and were stored at 30 °C for 60 days. The peroxide, carbonyl and acid values of the oil samples were measured, then compared with 100 ppm of tert-butylhydroquinone (TBHQ) synthetic antioxidants. The results showed that the total phenol content of obtained extract by SFE (353.5 mg GA/100 g extract) was higher than by SWE (213.6 mg GA/100 g extract), while the carotenoid content was higher for obtained extract by SWE (15.22 mg/100 g extract) compared to SFE (11.48 mg/100 g extract). The result of oil oxidation showed that the oxidative stability of the oil containing the mixed extract (SFE-SWE) is higher than the separate extract, consequently showing higher performance in preventing oil oxidation compared to TBHQ., Competing Interests: Conflict of interestNone declared., (© The Author(s) 2020.)

Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alkaline relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K 2 CO 3 , and NH 4 HCO 3 at their different concentrations and combinations. The browning index (OD 460 /OD 525 ) and alkylpyrazine content were changed significantly ( p  ≤ 0.01) with changing the type and the concentration of the alkali solution. The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alkaline products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased ( p  ≤ 0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD 460 /OD 525 value than that with a K 2 CO 3 solution. The samples with a high concentration of alkaline solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F 1 /F 3 ) value., (© Association of Food Scientists & Technologists (India) 2020.)

Cornusmas' bioactive compounds are powerful antioxidants. In this study, we evaluated the antioxidant activity of the encapsulated bioactive compounds of Cornus mas extract (CME) and its release in semi digestive condition via enteric coated nanocarriers (NCs). The two forms of CME, encapsulated into enteric coated nanocarriers (CME-NCs) and free CME, were studied to determine the effect of encapsulation on the stability of antioxidants. Then, their effect on cell cycle, cell viability and apoptosis of cancer cells were studied. The characterization analysis reported the mean particle size and zeta potential value of NCs equal to 22.7 ± 6.58 nm and -16 ± 5 mV. The results showed that CME-NCs could improve IC50 value 1.33 and 1.47 times more than the free CME after 24 and 48 h of incubation. These findings confirmed that CME-NCs could stop the cells proliferation in G1 phase, and caused apoptosis in cancer cell line HT-29., Competing Interests: Declaration of Competing Interest The authors declare that there are no conflicts of interest., (Copyright © 2020. Published by Elsevier Masson SAS.)

Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the industrial processes influencing the flavor of cacao beans. The Ivory Coast cacao beans were used after their alkaline treatment with potassium carbonate (up to pH 7.5-8) and being roasted at 115-120°C for 60-70 min. The volatile components were extracted using Likens-Nickerson simultaneous distillation-extraction (SDE) apparatus. The volatile compound profiles were identified by means of gas chromatography-mass spectrometry (GC-MS), as a result of which several compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) were recognized. Alkalization and roasting were shown to be two important steps in the cacao beans processing that can affect the final cocoa powder flavor. In addition, pyrazines and esters were two major groups of flavor compounds formed during the roasting stage by the Maillard reaction. The percentage of 2,3,5,6-tetramethylpyrazine was detected in the cacao beans equal to 0.5%. After the liquor pressing stage, tetramethylpyrazine increased to its highest amount (3%) in cocoa powder. It was found that the cocoa powder contained 2.69% of tetramethylpyrazine, 3.22% isobutyl benzoate, and 1.38% linalool. The highest percentage of increase in the mean amounts of 2,3,5,6-tetramethylpyrazine, isobutyl benzoate, and linalool were observed in the roasting stage, after which the percentages diminished., Competing Interests: The authors declare that they do not have any conflict of interest., (© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.)

Background: Constipation is one of the most common gastrointestinal disorders particularly in industrialized countries. Incidence of constipation varies from 3.4 % to 27.2% in different societies. Increase in urban population, industrialization of communities, changes in behavioral and nutritional habits and inactivity have increased the number of patients suffering from constipation., Objectives: The aim of the study was to measure colonic transit time in patients with chronic idiopathic constipation., Patients and Methods: Fifty-two patients with chronic idiopathic constipation (according to ROME III criteria) were selected. Patients with diabetes mellitus, hypothyroidism, and hypoparathyroidism were excluded. Each patient took a capsule containing ten 1-3 mm long angiographic guide daily for 6 days. Abdominal x-ray was performed on the seventh day. Remaining markers in each segment were counted and segmental and total colonic transit time was calculated. The analysis was performed by SPSS version 18. In all tests, a P-value less than 0.05 was considered statistically significant., Results: The mean age of patients was 36.9 ± 10.1 years. 80.8 % of patients were female. The mean total colonic transit time was 40.8 ±35.1 hours. 34.6 % of patients and 36.5 % of them had prolonged total and segmental colonic transit time., Conclusions: We found that prolonged total and segmental colonic transit time is common in patients with chronic idiopathic constipation.

Onion is used widely as a condiment for meat and other types of food in Iran. Because of the high sensitivity of this product to storage conditions and having not enough storage under controlled atmosphere (CA), the effects of drying method, packaging, and temperature during storage on thin slices of fried red Azershahr variety onion were investigated. To prepare this processed food with excellent organoleptic properties and useful in the food service industry onions were sliced (2 mm), deep-fried with corn frying oil in a batch fryer at 150 degrees C, and dried to a water content of 3-4% in a hot-air dryer at 70 degrees C for 24 h and a microwave system. Samples were packed in aluminum foil, which was purged by nitrogen gas, and cellophane-sealed with thermal sewing. Then these samples were kept for one year at laboratory temperature and in a freezer at -18 degrees C. During the storage time the moisture content, peroxide value, vitamin C content, total microbial count (TMC), and organoleptic characteristics of the samples were analyzed every 2 mo. The results of microbial analyses indicated that after 6 mo all of the samples had higher TMCs than the permission limits so the expiration date was set before that. The moisture contents and peroxide values showed a noticeable increase, probably due to seal failure, whereas vitamin C decreased up to 66% during storage. The loss of sensory properties was parallel to the microbial and chemical results. The findings revealed that the best sample was oven-dried, packed in aluminum foil under inert gas, and kept in a freezer (OAF) up to 6 mo.