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Due to the benefits of blenderized tube feeding (BTF) diets, the interest in using them is increasing. This study aimed to design BTFs for children and investigate their physicochemical and microbial properties, as well as Dietary Inflammatory Index (DII).Five BTF diets were formulated mainly with fresh foods; their DII, physical (viscosity), and chemical (moisture, ash, protein, fat, energy, and micronutrients) characteristics were assessed. Also, the Hazard Analysis and Critical Control Points (HACCP) system was implemented for quality assurance of preparation, storage, and delivery of BTFs to patients in hospital. The microbial contamination (total count, Salmonella, Escherichia coli, Bacillus cereus, Listeria monocytogenes, coliforms, Staphylococcus aureus coagulase positive, mold, and yeast) was analyzed.Energy and percentages of protein, fat, and carbohydrate in BTFs were in the range of 103-112 kcal/100 ml, 16%-22%, 28%-34%, and 48%-52%, respectively. The viscosity of the five developed BTFs was between 29 and 64 centipoises, which allows the formulas to flow without syringe pressure. The DII of all BTFs was between -0.73 and -2.24. Due to the implementation of HACCP, monitoring the production line of BTFs, and performance of corrective measures, no microbial contamination was observed by indicator pathogenic microorganisms.A planned BTF diet can be an excellent selection for children using enteral nutrition with tube feeding especially when they are made from fresh and anti-inflammatory foods such as recipes prepared in this study.

Background Vitamin D deficiency is now very common globally. Although ultraviolet B (UVB) light dermal exposure is an important endogenous source of vitamin D, dietary supplementation and routine food fortification are of benefit for increasing serum 25-hydroxyvitamin D [25(OH)D]. However, there remains a high prevalence of vitamin D deficiency (~40 in Europe and 62% in Iran). We have designed a two-phase study including the production of nano-encapsulated vitamin D3, an assessment of its stability after fortifying dairy products, and a human trial evaluating the effects of fortified dairy products on the physical and mental health of participants. Methods and design: We established the optimal nanocapsule structure for vitamin D fortification of the various dairy products. The second phase of the study was performed as a ten-week, quadruple-blind randomized controlled trial, where milk and yogurt were fortified with vitamin D-containing nano-capsules, with active and control products being distributed to adult participants living in the City of Mashhad. Preliminary results Among 346 subjects who intended to participate in our study, 306 participants were selected according to inclusion criteria. At the end of the trial, seventeen subjects were excluded (with a dropout rate of 5.5%). The mean age of the eligible participants was 41.82 ± 7.81 (51.8% being women). Waist circumferences were 102.59 ± 7.74 and 89.39 ± 7.0 for men and women, respectively. There were no significant differences for weight, waist circumference, BMI, energy intake, and physical activity between the four groups at baseline assessments. Discussion This study will be the first RCT determining the efficacy of vitamin D fortification in dairy products using nano encapsulation technology on several aspects of physical and mental health. The sample size and high quality of methodology of this study demonstrate the feasibility and benefits of nanotechnology in the food fortification industry and general health in the population. The trial registration details registry name: The National Institute for Medical Research Development (NIMAD), registration number: IRCT20101130005280N27, date of registration: 3.9.2018 and the trial was prospectively registered.

Vitamin D deficiency is widespread worldwide. In this study, we aimed to evaluate the effect of a nano encapsulated form of vitamin D used for fortifying low-fat dairy products (milk and yogurt) on...

Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.

Nonalcoholic fatty liver disease (NAFLD) is the most common chronic liver disease, while no drugs have been approved for its treatment. The pieces of evidence indicate that propolis as a novel anti-inflammatory agent might be a promising candidate to treat NAFLD. We aimed to evaluate the efficacy of propolis on hepatic steatosis and fibrosis in patients with NAFLD. This randomized clinical trial was conducted on 54 patients with NAFLD. Patients were randomly assigned to receive propolis tablets at a dose of 250 mg twice daily for 4 months or placebo. The improvement in hepatic steatosis and fibrosis was evaluated using two-dimensional shear wave elastography. Improvement in the hepatic steatosis was significantly higher in the propolis group than the placebo group, even after adjustment for baseline value and changes in weight, energy intake, and physical activity (odds ratio [OR]: 5.67; 95% confidence intervals [CI]: 1.41-22.8; p = .014). A significant reduction was observed on the liver stiffness in the propolis group (-0.65 ± 0.56 kPa; p = .001), whereas it increased in the placebo group (0.27 ± 0.59 kPa; p = .037). Also, the intake of propolis significantly decreased high-sensitivity C-reactive protein (hs-CRP) levels compared with the placebo group (-0.371; 95%CI: -0.582 to -0.16 mg/L; p = .01). Changes in serum levels of fasting blood sugar, alanine aminotransferase, aspartate aminotransferase, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, cholesterol, and triglyceride did not differ significantly between the two groups (p > .05). There was no significant improvement in insulin resistance in both groups (p > .05). Propolis seems to have protective effects on hepatic steatosis and fibrosis and to reduce the serum levels of hs-CRP in patients with NAFLD.

Introduction Sleep disorders are a common condition globally. Vitamin D receptors are present on cells in several regions of the brain. It is possible that vitamin D status may affect brain function, including sleep patterns. We aimed to evaluate the 1,500 IU of Nano‐encapsulated vitamin D fortified in dairy products on the symptoms of insomnia and associated improvement of quality of life. Methods A case series was undertaken as part of the Survey of ultraviolent intake by nutritional approach project. Subjects enrolled among adults with abdominal obesity. Twenty‐nine subjects with insomnia were selected according to the results of Insomnia Severity Index questionnaire and quality of life using a Short Form Health Survey (SF‐36) questionnaire. Subjects were allocated to four groups: low‐fat milk fortified by 1,500 IU vitamin D3 (n = 8), simple milk (n = 8), low‐fat yogurt fortified by 1,500 IU vitamin D3 (n = 7), and simple yogurt (n = 6) and were treated for 10 weeks. Results The insomnia score improved after the intervention in the group receiving vitamin D fortified milk compared to group receiving unfortified milk (p, We aimed to evaluate the 1,500 IU of Nano‐encapsulated vitamin D fortified in dairy products on the symptoms of insomnia and associated improvement of quality of life. The insomnia score improved after the intervention in the group receiving Vitamin D fortified milk compared to group receiving unfortified milk (p

Background: Enteral feeding (EF) is the delivery of liquid nutritional support through a tube for hospitalized patients with gastrointestinal dysfunction who are incapable of eating or unable to meet their nutritional requirements via the oral route. Hospitals’ reports indicate an increased interest and demand for blenderized tube feeding (BTF) as an alternative to commercial enteral formulas particularly in families of tube fed children. In particular, by increasing food sensitivity and more complex identification in children, BTF allows families to adjust their diet to their children's needs. This systematic review aimed to summarize the published evidence regarding BTF in pediatric patients. Methods: Literature search was conducted in four databases, including Scopus, PubMed, Science Direct, and Google Scholar, using multiple keywords, such as blenderized tube feeding, blended formula, homemade enteral nutrition, pediatric, and children. Out of 103 retrieved articles, 6 were selected and reviewed. Results: Six articles were eligible to be included in the current review. The results showed that calories were approximately 1kcal/g, protein 13 -22%, fat 30 - 34%, and carbohydrates intake 45-55% of total energy intake. Conclusions: The results indicated that BTF is acceptable and can be administered to children; however, due to concerns about calorie and macronutrients deficiency, it should be providing under the supervision of a nutritionist. BTFs are a good choice among children; since they can improve gastrointestinal symptoms and are a good option for families who use EF for their children at home. Most pediatric patients use BTFs as a portion of their EF, making it necessary that nutritionists and physicians expand their knowledge about BTFs to appropriately care for these pediatric patients.

Antioxidant activity of the natural flavonoids luteolin and catechin, which shows inconsistent comparative results in literature, was extensively evaluated as affected by the 1,4-pyrone moiety and 3-OH group. Catechin and luteolin were compared to the synthetic antioxidant-butylated hydroxytoluene for their 2,2-diphenyl-1-picrylhydrazyl (DPPH● ) scavenging activity in polar protic and aprotic solvents and ferric reducing-antioxidant power (FRAP). Moreover, their effect on lipid oxidation kinetics of canola and olive oil triacylglycerols as well as their oil-in-water (O/W) emulsions, in addition to oil stability indices (OSIs), was evaluated. In the DPPH● assay, catechin's 3-OH group led to lower IC50 values than luteolin's 1,4-pyrone moiety in acetone (3.4 µM compared with 9.4 µM), while there was no significant difference in methanol (IC50 = approximately 18.3 µM) or tetrahydrofuran (IC50 = approximately 27.2 µM). The FRAP test indicated a higher reducing power for catechin than for luteolin (689.4 µM compared with 573.1 µM). The antioxidants showed various performances in the oil triacylglycerols and their O/W emulsions due predominantly to the interfacial phenomena. A better OSI was found for catechin than for luteolin (20.0 to 52.7 hr compared with 3.5 to 4.2 hr) in Rancimat test.

The current study aimed to assess the effect of fortified yogurt with nano-encapsulated vitamin D on serum pro-oxidant anti-oxidant balance (PAB) in adults with or without metabolic syndrome.In a quadruple blind clinical trial study, 139 adults with an age range of 30-50 years were randomly selected to receive either 1500 IU nano-encapsulated vitamin D fortified yogurt or placebo for ten weeks. Before and after the intervention period, blood sample was taken to determine the serum levels of vitamin D, pro-oxidant-antioxidant balance (PAB), and high-sensitivity C-reactive protein (hs-CRP). The laboratory tests were checked at baseline and at the end of the treatment.Serum vitamin D increased significantly, from 14.47 ± 6.07 ng/mL to 21.39 ± 6.54 ng/mL (P 0.001) after ten weeks in the intervention group. Serum hs-CRP and PAB were significantly lower following consumption period in intervention group [1.95(0.4-8.15) g/dL vs. 1.35(0.25-3.62) g/dL; P = 0.013] and (135.19 ± 42.4 HK vs. 115.39 ± 44.69) HK; P = 0.018] respectively. There were no significant differences between the intervention and control groups regarding weight and BMI at the end of the intervention period (p 0.05).Low-fat yogurt fortified with nano-encapsulated vitamin D was found to reduce serum PAB levels in adults with metabolic syndrome.The findings of the present study indicated that a low-fat yogurt fortified with 1500 IU nano-encapsulated vitamin D for ten weeks, leads to a significant reduction in serum hs-CRP and PAB concentrations highlighted the anti-inflammatory/anti-oxidative effect of vitamin D.

Vitamin D is an essential vitamin for bone marrow development and immune function, which is mostly synthesized in the skin through sun exposure. The high global prevalence of vitamin D deficiency requires a feasible approach to administer vitamin D to a larger number of population in a shorter amount of time, and this may be achieved through food fortification. Food fortification using nanostructured lipid carriers (NLC) and nanoemulsions appears to be an ideal method to enhance bioavailability, stability, and solubility of bioactive compounds. The aim of this study was to develop NLC and nanoemulsion forms of vitamin D to evaluate its efficacy for further enrichment of dairy products. NLC containing Precirol and nanoemulsion containing vegetable oils were prepared and characterized for polydispersity index, particle size, zeta potential, particle shape, crystal properties, stability, encapsulation efficiency, and releasing. Vitamin D3 NLC size was in the range of 123.4 to 210.6 nm and for nanoemulsion 137.6 to 171.6 nm, respectively. Optimal NLC and nanoemulsion carriers were selected for morphological assessment, encapsulation efficiency, thermal analysis, and release study. Scanning and transmission electron microscopy revealed that particles had approximately spherical shape. In gastric simulated solution (pH = 1.2), NLC and nanoemulsion form of vitamin D3 released 9.3% and 26.9% of vitaminD3, respectively. This indicated that our formulation is able to protect vitamin D3 under acidic conditions. The results of this study revealed that NLC and nanoemulsion could be an optimal carrier for food fortification in order to improve bioavailability of bioactive compounds such as vitamin D.

The prevalence of vitamin D deficiency is increasing globally and is associated with an increased risk of metabolic syndrome, autoimmune disease, and cardiovascular disease. Vit D deficiency is also associated with increased systemic inflammation. The current study aimed to determine the efficacy of low-fat milk and yogurt fortified with 1500 IU nano-encapsulated vitamin D, on systemic inflammation in abdominal obese participants.This multi-center study was conducted using a 2.5-month parallel total-blind randomized clinical trial design. Two hundred and eighty nine subjects were allocated to four groups: low-fat milk fortified by 1500 IU nano-encapsulated vitamin DThe results showed that serum levels of neutrophils, lymphocytes, platelets and red blood cell distribution width (RDW) were significantly lower before and after the intervention in fortified dairy groups. The results showed that serum levels of neutrophils, lymphocytes, platelets, and RDW before and after intervention in the fortified dairy groups were significantly lower (p 0.05). The values of = neutrophil to lymphocyte ratio (NLR), platelets to lymphocyte ratio, and RDW to platelets ratio (RPR) reduced significantly in the fortification group (p 0.05).Fortification with nano-encapsulated vitamin D

The thermodynamic instability of food nanoemulsions may occur during production and storage due to environmental stress or reaction with other constituents, appearing in the forms of sedimentation, creaming or oil oxidation. Such instabilities reduce the tendency to consumption and threaten consumers' health. The present study aimed to review the effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions. Emulsifiers were selected considering several factors, including the preparation and processing methods, nature, concentration, hydrophilic-lipophilic balance, molecular weight, particle surface charge, ambient temperature, pro-oxidants and antioxidants, and type of the food matrix. Emulsifiers often include proteins, esters of polyoxyethylene (e.g., Tween), fatty acids, polysaccharides, and phospholipids, which play a key role in the formation and stability of food emulsions through adsorption at the oil–water interface. Determining the impact of emulsifiers on the control of instability at the interface contributes to the production of the healthiest, safest, and most stable nanoemulsion-based structures. Since emulsifiers have individual structures and different functional properties, they should be selected based on the desired product properties. Therefore further research is required to identify novel emulsifiers or a combination of emulsifiers with different properties for food applications.

From an interfacial phenomena standpoint, gallic acid (GA), methyl gallate (MG), and their combination alone and together with lecithin (L) were evaluated for their inhibition against the formation of lipid hydroperoxides and carbonyl compounds in a stripped sunflower oil. Lecithin at a level (500 ppm) lower than its critical micelle concentration was able to protect the lipid system to some extent. GA (log P = –0.21), which was of higher capacity than MG (log P = – 0.14) in donating H/e− (IC50 = 36.4 vs. 39.9 μM and FRAP value = 598 vs. 514 μmol/L, respectively), exerted an antioxidant activity significantly better than MG in the bulk phase oil. Due to the improved interfacial performance, the inhibitory effect of the antioxidants was remarkably promoted in the presence of lecithin (L/GA/MG > L/GA > L/MG).

Bene is an edible fruit from the tree Pistacia atlantica subsp. mutica, and is of steadily growing interest in recent years due to its significant antioxidant properties and potential health benefits. An antioxidant activity-guided fractionation of the methanol extract from Bene hull together with an integrated approach of HPLC-DAD, LC-MS and (1)H NMR techniques led to the identification of main antioxidant phenolic compounds for the first time. Radical scavenging activity of each fraction/compound was tested using DPPH and FRAP assays. The phenolic content of the fractions was also determined by Folin-Ciocalteu's method. The main identified antioxidant compounds were luteolin (46.53% w/w of total extract), gallic acid (9.84% w/w), 2″-O-galloylisoquercitrin (0.53% w/w), quercetin 3-rutinoside (0.34% w/w) and 2″-O-cis-caffeoylquercitrin (0.26% w/w). The minor antioxidant compounds were also identified by liquid chromatography-positive/negative electrospray ionization tandem mass spectrometry. The structure-antioxidant activity relationship of identified phenolics are also discussed in this paper.

The tree Pistacia atlantica subsp. mutica, namely Bene, is widely distributed in Iranian mountains. Recent studies revealed that the oil of Bene was stable, even more stable than sesame oil, with antioxidant properties. This can give versatile applications for the oil. The volatile composition of this oil has not chemically been investigated so far. In this study, sixty three compounds were identified in the essential oil (EO) of Bene hull. The major components were determined to be α-pinene (20.8 %), camphene (8.4 %), β-myrcene (8.2 %) and limonene (8 %). Antioxidant activities of the essential oil from Bene hull were evaluated by using 2,2′- diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging, ferric reducing antioxidant power (FRAP), β-carotene bleaching test, thiobarbituric acid reactive species (TBARS) and Rancimat assays. The Bene essential oil exhibited significant antioxidant activities in FRAP and TBARS assays as compared with positive controls. In addition, the oil was evaluated for its antimicrobial activity against both Gram positive (Staphylococcus aureus) and Gram negative (Escherichia coli) bacteria. It showed significant antibacterial activities against S. aureus and E. coli with minimum inhibitory concentration (MIC) values of 6 and 12.5 μg/mL, respectively.

Extraction yield, phenolics content, and antioxidant activities of the materials extracted conventionally and/or ultrasonically from Bene hull by a number of aqueous and organic solvents were investigated. Higher extraction yields in general were obtained by the less polar solvents (12.1–47.5%). Polar protic solvents exhibited the highest content of total phenolics extracted (110–150 mg/g), followed by polar aprotic (30.0–43.5 mg/g) and non-polar solvents (3.3–5.2 mg/g). Good correlation (R2 = 0.9721) was obtained between the DPPH radical-scavenging activities and total phenolics contents. Many similarities were observed between the results of the DPPH (EC50 = 0.6–1105.3 μg/ml) and FRAP (0.1–8.5 mmol/g) assays. The highest oxidative stability index (OSI) value belonged to the methanol and water extracts, respectively. All the extraction factors significantly improved by 30 min sonication, especially in polar protic solvents. A 10-min sonication in water extraction could provide the same achievements as those of the 24-h conventional method.

Complex molecular changes that occur during prostate cancer (PCa) progression have been described recently. Whole genome sequencing of primary PCa samples has identified recurrent gene deletions and rearrangements in PCa. Specifically, these molecular events disrupt the gene loci of phosphatase and tensin homolog (PTEN) and membrane-associated guanylate kinase inverted-2 (MAGI2). In the present study, we analyzed the expression profile of MAGI2 gene in a cohort of clinical PCa (n = 45) and benign prostatic hyperplasia (BPH) samples (n = 36) as well as three PCa cell lines. We also studied the expression of PCa-related genes, including PTEN, NKX3.1, SPINK1, DD3, AMACR, ERG, and TMPRSS2-ERG fusion in the same samples. The expression of MAGI2 mRNA was significantly down-regulated in PC3, LNCaP and DU-145 PCa cell lines (p = 0.000), and also in clinical tumor samples (Relative expression = 0.307, p = 0.002, [95 % CI 0.002-12.08]). The expression of PTEN, NKX3.1, SPINK1, DD3, and AMACR genes was significantly deregulated in prostate tumor samples (p range 0.000-0.044). A significant correlation was observed between MAGI2 and NKX3.1 expression in tumor samples (p = 0.006). Furthermore, the inclusion of MAGI2 in the gene panel improved the accuracy for discrimination between PCa and BPH samples with the sensitivity and specificity of 0.88 [CI 0.76-0.95] and 0.83 [CI 0.68-0.92], respectively. The data presented here suggest that MAGI2 gene can be considered as a novel component of gene signatures for the detection of PCa.

Osteoblastoma is a relatively rare benign bone tumor, most often located in the vertebral column or metaphysis of the long bones, particularly the femur and the tibia. Periosteal osteoblastoma is the least common type. Exostosis-like appearance is not common even in periosteal osteoblastoma, a very rare type of this tumor. In addition, an intraarticular location is uncommon for osteoblastomas. Here we report the case of a 25-year-old man with intra-articular exostosis-like periosteal osteoblastoma of the hip that resulted in impingement and osteoarthritis.