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Abstract Cyclosporine A (CyA) holds significant importance as a strategic immunosuppressive drug for organ transplant patients. In this study, we aimed to produce pure and cost-effective Cyclosporine A (CyA) by fermenting a culture medium containing dairy sludge, using Tolypocladium inflatum PTCC 5253. Following the fermentation stage, ethyl acetate extraction and fast protein liquid chromatography were employed for sample purification. The initial evaluation of the effectiveness of CyA obtained from these processes was performed through bioassay, wherein the antimicrobial clear zone diameter was found to be larger compared to the sample obtained from the fermentation culture. The concentration of CyA was determined using high-performance liquid chromatography, yielding values of 334 mg/L, 456 mg/L, and 578 mg/L for the fermented, extracted, and purified samples, respectively. Further analysis utilizing liquid chromatography tandem mass spectrometry (LC/MS/MS) confirmed a purity of 91.9% and proper agreement with the standard sample based on the ion intensity of Z/m 1205. To validate the structure of CyA, nuclear magnetic resonance spectroscopy, Fourier-transform infrared (FT-IR), and Raman spectroscopy were employed. X-ray diffraction and differential scanning calorimetry analyses demonstrated that the purified CyA exhibited a crystal structure similar to the standard sample, characterized by two broad peaks at 2θ = 9° and 20°, and comparable glass transition temperatures (57–68 °C for the purified sample; 53–64 °C for the standard sample). Dynamic light scattering analysis confirmed a uniform particle size distribution in both the purified and standard samples. The zeta potentials of the purified and standard samples were determined to be − 25.8 ± 0.16 and − 23.63 ± 0.12 mV, respectively. Our results demonstrate that dairy sludge can serve as a suitable culture medium for the production of (CyA).

Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.

The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin (0-0.025 %), pre-gelatinized starch (0-0.5 %), NaCl (0.35-1%), and KCl (0.35-1%) were studied. The fat content of imitation pizza cheese was significantly decreased to 11.91% with the increased levels of inulin and starch substitution (p

In this study, the general goal is to optimize the production of cell-free culture extract (CFC) containing bioactive peptides by co-cultivation of Limosilactobacillus fermentum and Saccharomyces cerevisiae in whey sludge bed and to investigate its biological properties. Temperature, time, and type of inoculation were considered as variables to optimize wet biomass production using the response surface method (RSM), and tests of ACE inhibitory activity, antioxidant activity, antimicrobial activity, proteolytic activity, and cell viability were performed on CFC prepared from the optimal treatment. The results of the central composite design (CCD) showed that the highest wet biomass production occurred at 34.86 °C with simultaneous inoculation for 43.1 h. The results obtained from CFC tests show the highest antimicrobial activity against Staphylococcus aureus and the highest DPPH radical activity of about 79.89 %. The value of IC50 in cytotoxicity assay against HT-29 cancer cells was 80.17 mg/mL.

[1]Introduction: Poultry and meat products are the largest sources of non-typhoid salmonella infections in most countries. Studies have shown that raw foods of animal origin, especially poultry and its products, are the main source of contamination of kitchens and restaurants. In terms of growth conditions, these microorganisms are resilient bacteria and easily adapt to their environmental conditions. Salmonella has been known to cause intestinal disease for many years and has been reported as the most important cause of food poisoning. According to Iranian and international standards, there should be no S. enteritidis or S. typhimurium in 25 grams of food. DNA-based methods for the identification and differentiation of Salmonella serovars have been designed and applied using specific primers at the genus and serovar levels. Therefore, they can be used as useful and rapid screening tests, as well as to supplement or replace conventional biochemical and serological tests. Real-time PCR, with the most accurate and reliable results using a fluorescence probe, which of course has a high cost. In this method, sequence specific fluorescence probes are used, and as a result, in the target molecule, screening and determination the presence or even the concentration of specific sequences is possible. Therefore, even in the presence of other types of nucleic acid molecules, the results are obtained quickly and have a high level of specificity. Under these conditions, if specific probes with different florescence dyes are used, even multiple targets can be detected in a single PCR reaction. The aim of this study was to identify S. enteritidis or S. typhimurium by PCR and Salmonella spp. by real time PCR method in poultry products. Material and Method: In total, 45 samples of poultry products, including chicken breast, liver and gizzard (15 samples each) were purchased from different regions of Mashhad and from various companies and transferred to the laboratory in accordance with hygienic standards. For each sample, 25 g of tissue was isolated and homogenized under sterile conditions and DNA extraction was then performed using a DNA extraction kit. The extracted DNA was evaluated by agarose gel electrophoresis. The purity and quantity of DNA extracted from each sample was examined by spectrophotometry method. In the next step, in order to identify the genus Salmonella, the samples were examined by real time PCR. In this method we used an internal control to ensure that negative results are not false negative due to inhibitors. The results of real time PCR showed that out of 45 samples, nine samples were infected with Salmonella. Then, these nine samples were evaluated for Salmonella typhimurium and Salmonella enteritidis infection by conventional PCR method. Result and Discussion: The results showed that out of nine samples that were positive in real time PCR test, seven samples were contaminated with Salmonella typhimurium, of which five samples were related to chicken breast and two to liver. Regarding Salmonella enteritidis infection, out of nine samples, only one sample was contaminated, which was related to chicken breast. Conventional methods have been traditionally used to enumerate target bacteria in food. However, these methods have some limitations and require considerable time and labor. Previous studies have already shown that real time PCR is more effective than conventional bacteriological methods for the detection of Salmonella spp. In a study by Whyte et al. (2002) The presence of Salmonella was assessed by traditional culture methods and by a Salmonella-specific polymerase chain reaction (PCR) test. Salmonella was recovered from 16% of samples using traditional culture methods. In contrast, the PCR assay proved to be more sensitive and detected Salmonella DNA in 19% of the examined samples (Whyte et al. 2002). Results of PCR with specific primers showed that reactions in real time PCR with general primers of Salmonella spp. were done correctly. Despite of accuracy and speed of real time PCR to detect DNA of microorganisms, further studies are developed to have more advantages. Loop-mediated isothermal amplification (LAMP) showed a higher sensitivity of Salmonella detection in compare to qPCR (Vichaibun & Kanchanaphum, 2020). Although LAMP could detect trace amount of Salmonella DNA but primer design for this reaction is very difficult. However, it is important to highlight that non-viable cells can be detected by real time PCR or other DNA-based methods, which does not occur in traditional methods of culture and isolation that require viable cells for quantification (Zeng et al., 2016).

Agrimonia eupatoria (AE) is commonly used as a medicinal plant in Iran. In this study, microwave and ultrasound-assisted extraction (MAE and UAE) methods have been developed to extract phenolic compounds from AE. In addition, the impact of operational variables such as the solvent composition (ethanol and water), microwave and ultrasonic power, and extraction time on the content of total phenolic compounds (TPC) and antioxidant activity (AA) was evaluated through response surface methodology (RSM). The optimized conditions of MAE were as follows: microwave power was 200 W, extraction time was 15 min and ratio of ethanol to water was 0.78 v/v. Under these conditions, the maximum content of TPC and AA were 326.11 mg GAE/100g and 52.25% respectively. The maximum amount of TPC in UAE method was 355.12 mg GAE/100g. Antioxidant activity of about 75.92% was also achieved. The optimum extraction ultrasonic power, time and ratio of ethanol to water were defined as 100 W, 41.82 min and 1.17 v/v, respectively. High-performance liquid chromatography (HPLC) revealed the presence of five different types of phenolic compounds, namely chlorogenic acid, quercetin, rutin, cumaric acid and apigenin in the MAE and UAE extracts. The results indicated UAE was more efficient than the MAE to extract phenolic compounds from AE.

Investigating the physicochemical and rheological properties of sugar syrups is important in specifying their usage in the food and beverage industries. In this study, some of the physicochemical properties of sugarcane syrup (72 °Brix at 25 ℃), including specific gravity, ash content, sugar content, soluble solids content, acidity, and pH were determined. Results showed the following average values: 4.266 for specific gravity, 1.4% for ash content, 57.25 (g/100 g) for sugar content, 77.8 (g/100g) for soluble solids content, 0.32% (Glycolic acid) for acidity, and 4.88 for pH. The rheological properties of sugarcane syrup were also measured using a rotational viscometer at three temperature levels (25, 45, and 65 ℃) and concentrations of 35, 55, and 72 °Brix. The power-law model describes well the rheological behavior of sugarcane syrup. According to the results based on Mitchka method, sugarcane syrup is a non-Newtonian, shear-thickening (Dilatants) fluid. The consistency coefficient (k) varied between 2075.58 and 194852.86 Pa sn. Furthermore, the dependence of the consistency coefficient on temperature was evaluated by the Arrhenius equation, and the activation energy was found between 23695.75 to 42402.93 KJ/mol. Finally, the relationship between the consistency coefficient and concentration was evaluated using the exponential model (R2 = 0.9925).

Introduction: One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witnessing the spread of antibiotic-resistant microbial species, which makes the treatment of infectious diseases long and costly. Natural compounds of plant origin (essential oils and extracts) have been used to kill or at least prevent the growth of pathogenic microorganisms. These compounds, which are naturally present in plant tissues, are probably produced as part of their defense mechanisms against microbial invasion. Plant-based antimicrobials have therapeutic potential and are not only effective in treating infectious diseases, but also reduce the large number of side effects that are often associated with synthetic antimicrobials. Essential oils are complex mixtures of volatile, aromatic, low molecular weight and hydrophobic compounds present in various parts of aromatic plants, including leaves, flowers, seeds, sprouts and shoots. Among these plants, we can mention the coriander plant. Coriander (Coriandrum sativum L.) is an annual, herbaceous, aromatic plant belonging to the Apiaceae family. Coriander has a long history of nutritional and therapeutic use. This plant is a rich source of aromatic compounds and essential oils that have antibacterial, antifungal and antioxidant effects and is used in the preparation of various foods as a spice. Materials and Methods: The tested coriander seeds were obtained from Khorasan Razavi province, Mashhad city. Antioxidant-free soybean oil was obtained from the Seh Gol Khorasan vegetable oil factory. Total phenolic content (TPC), Radical scavenging ability (DPPH assay), Oxidative stability index (OSI), Peroxide value (PV), Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of essential oil were measured on a number of bacteria causing infection and food poisoning. The compositions of essential oils were identified by Gas Chromatography-Mass Spectrometry (GC-MS). Results and Discussion: Most of the constituents of coriander seed essential oil were oxygen monoterpene compounds. Essential oils that have a higher percentage of oxygenated compounds are more important than other compounds in terms of aroma, strong odor, as well as antimicrobial and antioxidant power, so they are considered more valuable essential oils. Analysis of microbial test results showed that coriander seed essential oil had a relatively strong and good effect against the studied Gram-positive bacteria, so that the essential oil inhibited the growth of Staphylococcus aureus even at low concentrations. This essential oil had good antioxidant activity in the thermal stability of soybean oil. Coriander seed essential oil as an antioxidant compound was able to increase the oxidative stability of soybean oil under oxidative acceleration conditions. The results showed that total phenolic compounds were 0.161 mg GAE/100g, IC50 for essential oil was 30.981 mg/ml and thermal stability of soybean oil treated with coriander seed essential oil was 5.17 h. The results of microbial tests showed that Gram-positive bacteria was more sensitive to Coriander seed oil than Gram-negative bacteria. The most important constituents of coriander seed essential oil were Linalool (49%), Terpinolene (7%) and α-Pinene (6.8%).

In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese.

In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties were tested. The results indicated that by increasing the cow's milk replacement with soy milk, pH, viscosity and melting resistance significantly increased; however, overrun decreased (p < /em>

In this study, response surface methodology (RSM) was used to optimize the conditions for the extraction of total flavonoid content (TFC) and determine the free radical scavenging activity (IC50 value) from Ferulago angulata extract by ultrasound bath at constant temperature. The investigated factors in this method were the solvent ratio (ethanol/water at 0 to 100%) and extraction time (4–8 min). Experiments were carried out based on a central composite design. The results showed that the extraction conditions had a significant effect on the IC50 value and TFC extraction. The optimal conditions for TFC (0.56 mgRE/g) included ethanol content and extraction time and were determined to be 49.49% (v/v) and 7 min and 39 sec, respectively. Furthermore, the IC50 value (1.13 mg/g) was 98.27% (v/v) and 8 min. It was also found that RSM in optimizing extraction conditions, especially in predicting TFC and IC50 values, is an efficient method. These optimized conditions allow the rapid and maximum extraction of bioactive compounds from F. angulata.

Background and Objectives: Ginger (Zingiber officinale) has been used as medicine and spice in Iran, China, and India since ancient times. Currently ginger is used in many foods, beverages and pharmaceutical agents. The purpose of this research was to evaluate the antibacterial and antifungal activities of ginger essential oil on some pathogenic strains and to determine the chemical compounds, total phenolic content, and antioxidant activity of the ginger essential oil using 2,2-diphenyl-1-picrylhydrazyl. In this experimental study, identification of chemical compounds of the ginger essential oil and their quantitative measurement was performed using gas chromatography and gas chromatography- mass spectrometry devices. The antimicrobial properties were determined by various qualitative and quantitative methods [disc diffusion agar, minimum inhibitory concentration (MIC), and minimum bactericidal/fungicidal concentration (MBC/MFC)]. Measurement of total phenol and antioxidant potential were carried out by Seevers and Daly colorimetric and radical scavenging methods, respectively. The data were analyzed using one-way ANOVA and Tukey test. In this study, the highest and the lowest diameters of the inhibition zone at the concentration of 100mg/ml were observed for Candida albicans and Salmonella typhi, respectively. The MIC of the ginger essential oil was equal to 50, 50, 25, 6.25, 12.5, 12.5, 6.25, and 6.25mg/ml for Pseudomonas aeruginosa, Salmonella typhi, Escherichia coli, Staphylococcus aureus, Listeria innocua, Bacillus cereus, Candida albicans, and Aspergillus niger, respectively. The MBC/MFC of the essential oil, were higher than MIC. Zingiberene (29.48%) was the major compound in the ginger essential oil, and the antioxidant activity (IC50) and total phenolic content of ginger essential oil were equal to 93.45μg/ml and 76.65 mg GAE/g, respectively. Conclusion: The results of the current study showed that the effect of ginger essential oil on Gram-positive bacteria was higher as compared to Gram-negative bacteria. Therefore, clinical trials are suggested for future researches.

Introduction In recent years, the properties of Satureja plant have been proven as an antiviral, anti-inflammatory, antibacterial, antifungal, antispasmodic, stomach enhancer, pain relief as well as a cure for infectious diseases and digestive aids. Materials and Methods In this study, the effect of adding Satureja extract on three levels (0.1, 0.09 and 0.08 %) in three replications was investigated on antioxidant activity, phenolic compounds and survival of Bifidobacterium bifidum bacteria and Lactobacillus acidophilus in the probiotic low calorie yogurt. We also evaluated these changes during 21 days of storage and compared with the control sample. Results The results showed that the number of lactobacillus acidophilus increased in all samples of yoghurt during the first to the fourteenth day after production. However, from 14th to 21st days after production, it was significantly lower than the first day of production. The highest number of lactobacillus acidophilus was found in probiotic yogurt containing 0.09 of satureja extract and also in 0.1, 0.08 as well as probiotic control cases. The results of antioxidant activity were indicated during the storage period. The highest antioxidant activity was observed in the yoghurt sample containing 0.1 satureja extracts. The phenolic compounds did not significantly decrease with increasing storage time until the 14th day. However, the difference was significant until the 21st day of storage. Conclusion The results showed Satureja extract can be used as a functional extract in probiotic yogurt

Coriander seeds essential oil is used in food preparation, perfume, cosmetics and pharmaceuticals. In this study, extraction of essential oil from coriander seeds was done by hydrodistillation (HD) and microwave assisted hydrodistillation (MAHD) methods. Chemical composition, total phenol contents, antimicrobial and antioxidant properties of essential oils were measured and the results were compared between HD and MAHD methods. Scanning electron microscopy (SEM) results showed that the essential oils had inhibitory effect on the bacterial membrane and cell wall. Results showed that total phenol contents and antioxidant activity increased under heat and microwave conditions. Coriander seeds essential oil had a very strong effect on Candida albicans. Gram-positive bacteria were more sensitive to the essential oil of coriander seeds than Gram-negative bacteria. The essential oil extracted by MAHD showed better antimicrobial activity, higher phenols yield and antioxidant activity. According to the results of GC-MS, linalool was the most common constituent of both essential oils.

This study was conducted to evaluate the effects of recombinant probiotic bacteria as a candidate for oral vaccine with the potential of treating allergy to Amaranthus retroflexus pollens. The main gene of this allergen, Ama r 2, was cloned into the food grade plasmid pNZ7025 and then was electrotransformed into the food grade Lactococcus lactis NZ1330. No expression was observed in the primary structure due to the distance between the ribosome binding site and the start codon. Therefore, the vector structure was corrected using the site-directed mutagenesis (SDM) technique. The cell extract of this strain was used for assessing the expression of the recombinant allergen in western blot analysis, and the existence of this protein with a molecular weight of 14.2 kDa was confirmed. To evaluate the efficacy of this strain in the treatment of allergies as an oral vaccine, probiotic ice cream was prepared. After the sensitization of mice, the treatment was performed by oral immunotherapy for 4 weeks, 4 to 5 times per week. 20 μl of functional ice cream with 1012 CFU/ml of r-L. lactis NZ1330 significantly reduced the serum IgE level. The levels of IFN-γ and TGF-β cytokines increased in the 20 μl ice cream treatment group as well as 40 μg/ml pure allergen compared with the PBS-treated group, and IL-4 cytokine levels decreased compared with the PBS-treated group. Overall, 20 μl ice cream with 1012 CFU/ml of the recombinant bacteria resulted in the best performance in terms of improving allergies to Th1 and Treg responses.

Sardasht’s red grape (Vitis Viniferae cv. Rash) skin is one of the most abundant wastes found in juice factories annually and is a rich source of bioactive compounds. In this research after preparing the extract with ethanol- chloride-acid solution from the skin of Sardasht’s red grape, the bioactive compounds were determined using high performance liquid chromatography (HPLC). The results showed the highest amount of phenolic compounds were for gallic acid then catechin, salicylic acid and vanillic acid. The highest levels of anthocyanins were Petunidin 3-o glucopyranoside and Peonidin 3-o-glucoside chloride. Microencapsulation of the skin of Sardasht’s red grape extracted is done by maltodextrins and Arabic gum with ratios of 50-50, 75-25. The experiments were carried out, including moisture content, water activity, solubility, anthocyanin, phenolic compounds and antioxidant activity. According to the results, The powder obtained from the microencapsulation of the sample with maltodextrin and Arabic gum (50-50) with the highest phenolic compounds and antioxidant activity were selected and used in yoghurt (0.3-0.6) with tannic acid (1% by weight). Phenolic compounds, anthocyanins, antioxidant activity level of our samples during the 21 days of storage were investigated. The results showed that the most amounts of anthocyanin and phenolic compounds and antioxidant activity were observed in yoghurt with 0.6% powder with tannic acid. Significant increase in phenolic compounds, anthocyanins and antioxidant activity of yogurt containing encapsulated powder were observed compared to control yogurt. The results showed that red grape’s skin extract and powder can be used in functional food formulations

Background and Objectives: Tarragon (Artemisia dracunculus) as a valuable medicinal plant is extensively used in traditional medicine. Bacterial resistance to antimicrobial agents, is one of the important problems in medicine. The aim of this study was to identify the chemical compounds of Artemisia dracunculus essential oil and evaluation of its antibacterial activity on Listeria innocua, Staphylococcus epidermidis, Salmonella typhi, and Enterobacter aerogenes in vitro. Methods: In this experimental study, the Artemisia dracunculus essential oil, was extracted using hydrodistillation method. The components of the essential oil, were identified by gas chromatography/mass spectrometry (GC/MS) device. Disk diffusion method was used to measure the diameter of the inhibition zone, and broth microdilution method was used to determine the minimum inhibitory concentration (MIC). The minimum bactericidal concentration (MBC), was determined using tubes or wells, where no color change was observed. Results: In this investigation, 18 compounds, were identified in Artemisia dracunculus essential oil. The major compound of the essential oil was p-Allylanisole. The diameter of inhibition zone for bacteria Listeria innocua, Staphylococcus epidermidis, Salmonella typhi, and Enterobacter aerogenes, were obtained 11.2, 14.2, 9.80 and 8.10 mm, respectively. MBC of Artemisia dracunculus essential oil for Staphylococcus epidermidis and Listeria innocua, was 9.2mg/ml and for Salmonella typhi and Enterobacter aerogenes, was 36.8 and 73.6mg/ml, respectively. Conclusion: According to the results of this study, the Artemisia dracunculus essential oil has antibacterial effect, which is lower in comparison with antibacterial effect of vancomycin and gentamicin antibiotics. Therefore, further researches are required for clinical application of the essential oil.

Background and Objectives: The use of plant-derived antimicrobial agents can play a beneficial role in the control of human diseases. In this regard, this study was performed with the purpose of assessing the antimicrobial activity of artichoke on five human pathogenic species, including Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella typhi, and Candida albicans. Methods: In this experimental research, agar well method was used to assess the diameter of inhibition zone, pour plate method to measure the susceptibility of pathogenic strains against extract, and three methods including broth macrodilution, broth microdilution, and triphenyltetrazolium chloride indicator, were used to measure minimum inhibitory concentration and minimum bactericidal concentration. Results: In this study, the maximum diameter of inhibition zone of aqueous and ethanolic extracts of artichoke in a concentration of 800 mg/ml was related to the bacterium Staphylococcus aureus and the yeast Candida albicans, and the minimum zone diameter was reported for Salmonella typhi. The results of MIC of the aqueous extract of artichoke for Salmonella typhi, Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Candida albicans were 256, 32, 64, 64 and 32mg/ml, respectively, and the MIC of the ethanolic extract were 128, 32, 16, 16, and 16mg/ml, respectively. The minimum bactericidal concentration of artichoke extracts was equal to or greater than the minimum inhibitory concentration. Conclusion: The results of this study indicated that artichoke can be considered as a valuable plant to combat infectious diseases, since it showed significant antimicrobial effects, especially against Gram-positive bacteria and the yeast Candida albicans.

Chubak plant root has abundant amount of saponin. Saponins act as emulsifier agents and produce stable foam in water. The main purpose of the present research is to achieve a kind of extract with high saponin content in shorter time with lower solvent consumption for use in food processing. For this purpose extraction was done with soxhlet method using ultrasound and then extraction yield was evaluated through determination of the index of emulsification and foam formation ability. Results showed that ultrasound-assisted extraction reduced achievement time for optimum extract about 12 times in comparison with soxhlet method. Also effect of different parameters on extraction yield during ultrasound-assisted extraction studied and the optimum conditions were determined: Time 40min, Temperature 750C, ultrasound waves intensity 80%, particle size 0.1-0.4mm, solvent to sample ratio 25 ml/g and solvent concentration 60%. The creation of such conditions led to increases in index of emulsification to 0.764 and foam formation ability to 7.033 cm.

Background and Objectives: Probiotics refers to a group of microorganisms, which when exist in an appropriate amount in the gastrointestinal tract can have beneficial effects on host. Due to their duced consumption of traditional fermented food, where by the possibility of loss of many probiotic strains exist, isolation and identification of these bacteria from traditional and healthful food products seem necessary. Kimchi is a fermented food, which seems to have probiotic strains. In this study, the probiotic potential of strains isolated from kimchi was investigated. Methods: To determine the probiotic properties of the mentioned strains, confirmatory tests, including resistance to acid (pH= 2, 3, and 7), resistance to bile salts (percentage, 0, 0.2, 0.3, 0.5, 1.0, and 2.0), antibacterial activity, and finally resistance of the studied strains to some common antibiotics were performed. Results: In this study, out of 55 tested isolates, Pediococcus and Lactobacillus showed good probiotic properties, so that maximum probiotic potential belonged to Lactobacillus plantarum strain PD412 and Pediococcus pentosaceus strain ATCC 25745. Conclusion: In this study, safety aspects of using these bacteria, in terms of resistance to antibiotics, indicated that these two bacteria have natural resistance to antibiotics. Therefore, considering high probiotic potential of lactic acid bacteria isolated from kimchi, it is recommended that this food be used as a probiotic supplement.

One of the sugar beet compounds is α- amino azote which causes an increase in the amount of molasses produced. Therefore, the effect of beets size (in 4 levels; large, medium, small and mixed) obtained from three different regions as well as the height of storage (in 4 levels; floor of silo, 1 meter height, 3 meter height, 5 meter height) on the amount of α- amino azote in silos of Shirvan sugar factory during 18 days of storage was investigated. One of the effective factors on increasing of α- amino azote is conditions of storage in silos. The results showed that maximum increasing of α- amino azote during period of storage (18 days), belong to small sugar beets with 23.09 to 29.7 percent and minimum increasing of α- amino azote belong to large sugar beets with 11.83 to 18.65 percent. Further, the results showed that minimum increase of α- amino azote belonged to large sugar beets that were stored in surface of silos (5 meter height) with 10.91 to 11.21 percent and maximum increase of α- amino azote belonged to samples that were stored in middle levels of silos (3 meter height) with 20.32 to 33.95 percent.

Chubak extract having emulsification ability because of the presence of saponin and hydrocolloid components. The purpose of the current research is utilizing this extract ability to improve the quality of a kind of cake using Chubak alone and in combination with mono and diglyceride (E471) emulsifiers at three levels including 0, 0.5 and 1%. The effect of these additives was carried out by evaluating physiochemical and rheological properties of batter, and physical and sensorial properties of the cake. The results revealed that extract addition led to a decrease in specific gravity and increase in batter viscosity, and also an increase in L* index of crust and crumb, specific volume, porosity, moisture content, sensory characteristic score of texture and chewiness of cake and a decrease in cake firmness as it had a more effective role than E471. The similar results were obtained in utilizing E471 but it was preferred to Chubak extract in staling retardation during storage. Applying these two additives, in combination with each other enhanced the product quality which confirmed synergistic effect of emulsifiers. Practically, emulsifier mixture containing 1% chubak extract and 0.5% E471 was recognized as the best choice.

Background and Objectives:Increased antibiotic resistance as a result of using antimicrobial drugs and also their various adverse effects has caused that in recent years, investigation of medicinal plants beconsidered for discovering new medicinal resources against bacterial infections. This study was performed with the objective of determining the antimicrobial activity of aqueous and ethanolic extracts of the leaves of Kleussiaodoratissimaagainst Enterococcus faecalis (PTTC 1609) and Salmonella typhi (PTTC 1349). Methods:In this experimental study, the antibacterial activity of the extracts was investigated by spreading of the extract on medium surface and disk agar diffusion method. Minimum Inhibitory Concentration (MIC( and Minimum Bactericidal Concentration (MBC) were also determined using tube dilution method. Analysis of the results was carried out by one-way analysis of variance (ANOVA). Results: In agar disk diffusion method, all concentrations of ethanolic extract had inhibitory effect against Enterococcus faecalis. MIC of aqueous and ethanolic extracts for Enterococcus faecalis was 16 and 32mg/ml and for Salmonella typhiwas 64 and 32mg/ml, respectively.MBC of aqueous and ethanolic extracts for Enterococcus faecalis was 64 and 32mg/ml and for Salmonella typhi was 128 and 64mg/ml, respectively. Conclusion:The results showed that the ethanolic extract of Kelussiaodoratissima leave had higher inhibitory effects on the studied strains, compared to aqueous extracts in vitro.

Mannan is a glycoprotein which consists of mannose polymers attached to the protein backbone that due to its natural amphiphilic compounds, it can be used as an effective bioemulsifier. Therefore, in this study, optimization and screening tests were conducted on the production of mannan from kluyveromyces marxianus using combinatorial method of the fractional of full factorial design and response surface together with determining the influence of the variables of lactose concentration based on whey powder, the concentration of yeast extract, enzyme activator and pH. It was revealed that the four variables of lactose and yeast concentration, pH and temperature had the most influence on the production of the mannan. The optimization of effective factors using response surface methodology demonstrated suitable conditions for mannan production with the maximum of 209.23 mg/100 ml with concentration level of 52.60 gr/l of the lactose, 10.38 yeast extract, pH of 5.36 and the temperature of 31.90 °C with the maximum growth rate of 0.401 h-1. Results also showed that monod’s model had high correlation coefficient (0.998) and therefore could be used for prediction of yeast growth behavior as well as mannan production.

Extraction of bioactive materials from herbal plants may be interesting due to the growing trend of using herbal remedies instead of chemical ones. The aim of present study is to optimize the conditions of Berberine extraction from roots of Berberis Vulgaris by supercritical CO2. The dependency of Berberine extraction yield on extraction parameters, time and pressure, was studied by Response surface Methodology. The effective factors on the extraction yield and adequacy of proposed model was investigated according to the experimental data and statistical analysis. The correlation coefficient (R2 = 92.71 %( showed that about 93% of all alternatives can be explained by this experimental model. Pressure has the most influence on yield of extracted berberine and the interaction term of Time –Pressure is statistically significant on the berberine yield. Using supercritical CO2 method with pressure in the range of 300-400 bars and the time in the range of 40-75 minutes would lead to the maximum of berberine extraction (more than 400 µg/gr). Finally, yield of berberine extraction by SFE has been compared with traditional method (Soxhlet) and the strengths and weaknesses of this novel method have been considered.

In present study, a SYBR green based real time PCR assay was developed for specific detection and quantification of Bacillus subtilis in dough used for bread making. New primer pairs were designed to amplify a 212 base pair fragment of the aprE gene. Specificity of these primer pairs was confirmed with conventional and real time PCR methods. Standard curves constructed using the threshold cycle (CT) versus copy numbers of B. subtilis showed good linearity for reference standards of cloned insert (R2=0.999, slope=-3.035) and also induced contaminated dough (R2=0.988, slope=-3.142), and the melting temperature (Tm=82.2 oC) was consistently specific for the amplicon. Limits of detection were 200 and 2000 colony forming units (CFUs) per ml or g of these samples, respectively. This real time PCR offers a fast tool with high sensitivity and specificity for detection and quantification of this rope-forming pathogen in dough used for bread making.

This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.

Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional Gilan-Iran sweet cookie) were compared. Four pressure levels (47.4, 57.83, 70.1 and 101.325 kPa), with three frying times (130, 160 and 190 s) and three thermal driving forces (ΔT=40, 60, and 80°C, constant difference between the oil temperature and the boiling point of water at the applied pressure) were used for frying. The effects of frying time, vacuum level and frying temperature on physical properties, such as moisture loss, oil absorption, and shrinkage were investigated. Moisture loss and oil absorption of fried Reshte-Khoshkar were significantly affected by frying pressure, frying time and frying temperature. The results showed that the moisture content decreased with increasing the frying pressure, frying time and frying temperature and fat content increased. Interestingly, a strong relationship between water loss and oil content was observed in both techniques. Vacuum frying was shown to be a promising technique that could be used to reduce oil content in the fried Reshte-Khoshkar. Shrinkage was not directly related to the frying condition of Reshte-Khoshkar.

Background: Tree nut allergy is characterized by a high frequency of life-threatening reactions and is typically lifelong persistent. Some people with a pistachio nut allergy, which is common in the pistachio rich area of Iran, develop a hypersensitivity to other tree nuts as well. The aim of this study was to investigate the prevalence of pistachio nut allergy in Iran, the major pistachio cultivation region in the world. The study also addressed the presence of allergenic cross-reactivity between pistachio and other nuts, including almond, peanut, and cashew in pistachio allergic patients. Methods: A survey was conducted to determine whether the prevalence of pistachio allergy is affected by exposure to this nut in pistachio cultivation regions, as well as possible cross-reactivity between pistachio and other nuts including cashew, almond, and peanut. Inhibition Western blot and inhibition ELISA studies were conducted to assess the presence of allergenic cross-reactivity between pistachio and the other tree nuts. Results: Our results revealed that the prevalence of pistachio allergy is twice as much in pistachio cultivation regions than other areas. Western blotting and inhibition ELISA presented high percentages of inhibition with pistachio and cashew, followed by almond and, to some degree, peanut which indicates different levels of aller- genic cross-reactivity. Conclusions: The results indicate that exposure of people to pistachio significantly affects the prevalence of its allergic reactions. In addition, it was observed that, among pistachio allergic subjects, such exposure may affect the co-sensitivities with other nuts, including cashew and almond. The plant taxonomic classification of pistachio and other tree nuts does appear to predict allergenic cross-reactivity.

ABSTRACT: Background: Tree nut allergy is one of the common potentially life-threatening food allergies in children and adults. Recombinant food allergens offer new perspectives to solve problems of clinical and molecular allergology in diagnosis, research, and therapy of food allergies. So far, superoxide dismutase (s) has been identified as a panallergen and studied in different allergenic sources. Manganese Superoxide Dismutase (MnSOD) has also been reported in pistachio that may cause allergic reactions in atopic subjects. The aim of this study was to describe the cloning, expression, and purification of MnSOD from pistachio nut. Methods: The pistachio MnSOD was cloned and expressed in E. coli BL21 (DE3) using a vector pET-32b (+). A recombinant protein was purified by metal precipitation. The protein immunoreactivity was evaluated using patients' IgE binding by means of ELISA and immunoblotting assays. Results: The MnSOD gene from pistachio was successfully cloned and expressed in E. coli. The purified pistachio MnSOD was recognized by IgE in 10 (40%) out of the 25 sera tested. Our results also showed that this protein might trigger some cross-reactions toward IgE antibodies and thus could be considered as a panallergen. Conclusions: For the first time recombinant manganese superoxide dismutase from nut source was expressed as a possible allergen. This pistachio allergen could be a possible basis for cross-reactivity with MnSOD from other sources. KEY WORDS: cloning, cross-reaction, Manganese Superoxide Dismutase (MnSOD), pistachio (Pistacia vera), recombinant allergen

The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at80°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.

Response surface methodology is a series of statistical techniques that can be used to design experiment, modeling and evaluating the effect of variables on the final obtained results and optimization of process conditions. In this research, optimization of the solvent extraction method of bioactive compounds from seedless barberry (Berberis vulgaris) was carried out using response surface methodology. Central composite design was employed with 13 treatments and 5 replications in central points and the effect of variable factors of temperature (50-70ºC) and extraction time (40-120 minutes). The amount of anthocyanin content, vitamin C, phenolic contents and antioxidant activities of extracted barberry were measured. Close agreement was found between experimental and predicted values of model. Effects of extraction temperature and time were found to be significant on all responses. According to these results, optimal extraction conditions were identified at 50 °C temperature for120 minutes. In this condition the maximum of phenolic compounds, anthocyanin, antioxidant activities and vitamin C contents were 585.725 mg GAE/100ml, 208.392 mg/l, 84.2603% and 1292.56 ppm respectively. The results showed that this methodology could be applied in the extraction of bioactive compounds in the natural product industry.