Porous Starch-inulin Loaded Quercetin Microcapsules: Characterization, Antioxidant Activity, in-vitro Release, and Storage Stability

Quercetin (Q) has many potential health benefits, but its low stability limits its use in functional foods and pharmaceuticals. The low stability of quercetin is a challenge that needs to be addressed to fully realize its therapeutic potential. The purpose of this study was therefore to design a proper carrier based on porous starch (PS) and inulin (IN) in order to improve the stability of Q. The scanning electron microscopy (SEM) images denoted that the Q molecules were adsorbed in the PS pores and partially adhered to the surface of the granules. Both types of the wall material could remarkably enhance the protection of Q against thermal and light degradation. The retention index of Q under different environmental conditions was higher for the PS:IN-Q than PS-Q. The results of Fourier transform infrared spectroscopy (FT-IR) revealed that Q interacted with the wall materials through non-covalent bonds. X-ray diffraction (XRD) also confirmed the encapsulation of Q in the wall materials. The bonding between Q and the hydrogen groups of starch compacted the crystalline regions and increased the relative crystallinity in PS-Q and PS:IN-Q. The DPPH and ABTS scavenging activities of the microcapsules containing the PS and IN were higher than those of free Q. Examination of the in-vitro release profile indicated that the Q release rate was lower from the PS:IN-Q microcapsules (21.6%) than from the PS-Q ones (33.7%). Our findings highlight the significant potential of this novel biopolymer mixture (PS/IN) as a promising wall material for the protection and delivery of bioactive compounds.

Antimutagenic activity of different forms of Bifidobacterium lactis probiotic against aflatoxin B1 by Ames method

The health risks caused by aflatoxins, as one of the most important contaminants of human food and feed and the main cause of cancer, especially hepatocellular carcinoma (HCC) were investigated. The aim of the study was to assess the antimutagenic effects of Bifidobacterium lactis (B. lactis) probiotic against aflatoxin B1 (AFB1). The study was conducted with 27 treatments and three replications. The independent variables were aflatoxin concentrations at three levels of 5, 15, and 25 ng/g and probiotic content in three forms of cellular sedimentation (CS), cell-free supernatant (CFS), and cell suspension. The antimutagenic activity of B. lactis against AFB1 was measured. The lowest score of antimutagenic activity of B. lactis was observed in bacterial cellular sediment treatment at 107 CFU/g and 25 ng/g of AFB1 (20.8 ± 3.80%) and the highest score was achieved with cell suspension at 109 CFU/g and 5 ng/g of AFB1 (74.9 ± 7.11%). In addition, the lack of mutagenicity of probiotics was confirmed. Therefore, probiotics not only alleviate aflatoxin in food matrices and benefit the consumer, but also notably decrease mutagenicity of AFB1.

In Commemoration of Dr. Mostafa Pourtaghva Shahrestani, a Pioneer in Infectious Disease Research

It is important to honor the contributions of scientific leaders who have dedicated their lives to advancing knowledge and serving their country. One way is to document their experiences and personalities in a documentary format, which can serve as a historical record and an inspiration for future generations. Dr. Mostafa Pourtaghva Shahrestani, a renowned physician and specialist in infectious diseases and tropical medicine, has made significant contributions to public health in Iran. He has played a crucial role in controlling infectious diseases such as smallpox, tuberculosis, rabies, plague, and cholera. Throughout his career, he has held various executive positions, including the head of Pasteur Hospital and the director of the Pasteur Institute of Iran. Dr. Pourtaghva's life is a testament to his unwavering dedication to public health services, as evidenced by his continuous effort, love, and interest in honest work. His inspiring story can serve as a model for those who seek to follow in his footsteps.

Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes

Generating high pleasant and nutritious gluten-free (GF) bread for sufferers with celiac disease (CD) is a main task for food technologists. Amaranth is a useful nutrition and gliadin-free and could be utilized in GF products. At this study, by using different substitutions of amaranth flour (0%, 15%, 25%) GF bread samples were produced, and the effects of lipase and protease enzymes as bread improver have been investigated. On this assessment, physicochemical (ash, moisture, specific volume, bread yield, color index and porosity) and rheological (springiness, chewiness, cohesiveness, hardness and staling) characteristic, microstructure and sensory feature of bread were evaluated. The consequences tested the production bread with acceptable sensory properties is feasible with the aid of applying amaranth flour in GF bread formulations. Applying 15% amaranth flour increased meaningfully bread porosity and specific volume, but texture hardness was notably decreased. 25% amaranth flour formulation lowered hardness, specific volume and porosity of bread samples. Utilizing lipase and protease enzymes in 15% amaranth flour reduced texture hardness, porosity and specific volume, while the enzymes at 25% amaranth flour heightened the mentioned bread properties. In this result, for lower amaranth flour substitution (15%), using enzymes in formulation is not necessary, however enzymes in 25% Amaranth flour substitution could promote bread texture, porosity and specific volume.

An Extended Iranian Family with Autosomal Dominant Non-syndromic Hearing Loss Associated with A Nonsense Mutation in the DIAPH1 Gene

Genetic analysis of non-syndromic hearing loss (NSHL) has been challenged due to marked clinical and genetic heterogeneity. Today, advanced next-generation sequencing (NGS) technologies, such as exome sequencing (ES), have drastically increased the efficacy of gene identification in heterogeneous Mendelian disorders. Here, we present the utility of ES and re-evaluate the phenotypic data for identifying candidate causal variants for previously unexplained progressive moderate to severe NSHL in an extended Iranian family. Using this method, we identified a known heterozygous nonsense variant in exon 26 of the DIAPH1 gene (MIM: 602121), which led to "Deafness, autosomal dominant 1, with or without thrombocytopenia; DFNA1" (MIM: 124900) in this large family in the absence of GJB2 disease-causing variants and also OtoSCOPE-negative results. To the best of our knowledge, this nonsense variant (NM_001079812.3):c.3610C>T (p.Arg1204Ter) is the first report of the DIAPH1 gene variant for autosomal dominant non-syndromic hearing loss (ADNSHL) in Iran.

Assessment of properties of gluten‐based edible film formulated with beeswax and DATEM for hamburger bread coating

Using edible films and coatings is one of the effective methods of improving the quality of bread. The aim of the present work was the development of gluten-based films containing lipids to be applied as bread coating, intending to improve quality and delay staleness. In this study, two types of lipids including beeswax and DATEM (diacetyl tartaric ester monoglycerides) were incorporated into gluten film at different levels. The findings showed that inserting both lipids together into gluten for film preparation, weakened the developed films in terms of mechanical and moisture barrier properties. Adding DATEM to the gluten film formulae decreased the elongation at the break and the tensile strength of the film. Using gluten-beeswax coatings for hamburger bread, compared to gluten-DATEM coatings, indicated a significant decrease in the hardness and staling feature. Moreover, applying sorbate as a preservative along with the solvents used in the film preparation prevented the growth of mold during the bread shelf life. In conclusion, the findings in this study indicated that the type and levels of lipids added to the edible gluten-based films and coatings affected the film properties and coated hamburger bread quality, significantly.

Porous corn starch obtained from combined cold plasma and enzymatic hydrolysis: Microstructure and physicochemical properties

The combined effect of cold plasma treatment and enzymatic hydrolysis was investigated on the physicochemical and microstructural properties of porous corn starch. Scanning electron microscopy (SEM) images depicted that the combined treatment led to the creation of deeper pores on the surface of starch granules. The combined treatment indicated the highest swelling power (19.49 g/g), solubility (10.08 %), specific surface area (2.97 m²/g) and total pore volume (10.47 cm³/g). According to the X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC), the combined treatment, compared with the enzymatic hydrolysis, decreased the starch crystallinity, the order of the double-helix structure, and the starch gelatinization enthalpy. The rapid visco analyzer (RVA) pasting profile revealed that the combined treatment elevated the breakdown and setback viscosities. This study indicated that cold plasma pretreatment, as a green non-thermal technology, facilitated the performance of enzymes, resulting in the production of a porous starch with a higher absorption capacity.

Professor Abdulkarim Vessal (1933-2022) and His Role in Promotion of Radiology and Medical Journalism in Iran

Abdulkarim Vessal, a distinguished professor of the Shiraz School of Medicine, was the founder of the "Archives of Iranian Medicine Journal" and a permanent member of the "Iranian Academy of Medical Sciences", who finally, after five decades of efforts to promote radiology and medical journalism in Iran, passed away on February 18, 2022 in Shiraz. His demise is a great loss for the Iranian medical community, especially in Shiraz. In the present paper, his life and career are briefly reviewed.

Statistical optimization of arachidonic acid synthesis by Mortierella alpina CBS 754.68 in a solid-state fermenter

Arachidonic acid (ARA) is an omega-6 fatty acid that plays a major role in human health. The present study optimizes the production of ARA by the soil fungus Mortierella alpina CBS 754.68 on oil cakes. In the first step, the best substrate was chosen from four oil cakes, namely soybean, sunflower, olive, and colza oil cakes, of which sunflower oil cake showed the highest yield. In the next step, screening tests were performed using the Plackett-Burman design. Seven variables (substrate particle size, moisture content, time, temperature, yeast extract, glucose, and glutamate) were investigated (each taking values of +1 and -1). Among these variables, time, temperature, and substrate particle size significantly affected ARA production (p < .05), so they were further investigated in the optimization step. The optimal fermentation time, temperature, and substrate particle size calculated by response surface methodology were 8.75 days, 18.5°C, and 1.3 mm-1.7 mm, respectively. Under these conditions, M. alpina was predicted to produce 4.19 mg of ARA/g dry weight of substrate (DWS). The actual yield, determined in evaluation tests, was 4.48 ± 0.16 mg ARA/g DWS, which shows the accuracy of the model. In the final step, the effect of the aeration rate on producing ARA was investigated in a packed-bed solid-state fermenter under the determined optimal conditions. In this stage, the highest ARA yield was 10.13 ± 0.26 mg/g DWS, approximately double that of the optimization step, and this confirms that aeration increases ARA production by M. alpina.

Effects of Human Nucleolus Upon Guest Viral-Life, Focusing in COVID-19 Infection: A Mini- Review

The nucleolus is a subcellular membrane-less structure of eukaryotic cells. In 1965, in a world's southern summer summit in Uruguay, the role of the nucleolus as the site of ribosome synthesis, biogenesis, and processing of tRNA was conclusively established. Today, accumulating evidence confirm the multiple functions of the nucleolus, including tRNA precursor processing, cell stress sensing, as well as being influential in gene silencing, senescence, lifespan, DNA damage response (DDR), and cell cycle regulation. Therefore, nucleolopathy is observed in various human diseases. Modern advances have provided fundamental insights concerning how and why the nucleolus is targeted by different pathogenic organisms. Viruses are major organisms that disrupt the normal function of the nucleus and produce nucleoli proteins for facilitating the replication of viruses causing viral infections. In this review, we focus on the possible role of nucleoli upon coronavirus infections, particularly in coronavirus disease 2019.

Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties

This study examined the effects of different concentrations of high-fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose-incorporated samples. No significant difference in the chemical composition (moisture, fat, protein, and ash) among different samples was noted based on the results. The highest L* was associated with a control sample containing sugar and invert sugar, although an increase in F55 content decreased the L* value significantly (p < .05). The highest hardness value was correlated with control samples (6.5 N), although the sample with 12.5% F42 and 25% F55 demonstrated lower hardness 6.27 N, and the lowest hardness value (3.97 N) was related to the sample containing 12.5% F42 and 25% F28. The amounts of water activity of all samples were in the range of 0.22 to 0.29, with the highest amount related to the control sample. The SEM images showed a uniform surface with several holes for all the biscuits. The highest and lowest (HMF) levels were related to the samples containing 25% F55 (46.04) and 12.5% F42 with 2.36 ppm. The control sample with the acrylamide amount of 28.50 ppb and the sample containing 12.5% F42 and 25% F55 with the acrylamide amount of 27.33 ppb showed the highest acrylamide content.

Emerging Role of microRNAs as Liquid Biopsy Biomarkers in Lung Cancer: A Review

The emergence of patient-tailored medicine has changed all measurable disease outcomes. Among human diseases, cancers appear to be the most dangerous. Furthermore, lung cancers rank the first among human cancers in both morbidity and mortality. When lung cancer is clinically diagnosed, it is often too late for therapy. The absence of accurate and specific tools for early detection results in a poor prognosis for lung cancer. The discovery of microRNAs and their function in lung cancer offers a new mechanism for the detection of lung cancer cells. These molecules, derived from cancerous cells, circulate in the patient's blood. Recently, a revolutionary technique, i.e., liquid biopsy has shown promise in discovering these circulating microRNAs molecules in body fluids, namely peripheral blood. A liquid biopsy allows the detection and isolation of circulating tumor cells, circulating nucleotides, and cellular exosome as a source of genomic and proteomic information in cancerous patients, especially in the early stages of cancer cell development. In this review, by searching various databases, including PubMed, Google Scholar, and Scopus, we explore liquid biopsy as a novel tool and the application of miRNAs in lung cancer detection in diagnostic pathology.  

Fatal Infectious Epidemics in Iran in the Last Two Centuries; What Lessons Can We Learn from Preceding Outbreaks? A Brief Historical Review

In the past two centuries, several fatal infectious outbreaks have arisen in Iran. Presented here is a brief historical account of four fatal epidemics including cholera, plague, Spanish influenza of 1918 and smallpox between1796 and 1979. The lessons from these outbreaks could be helpful for better combatting other deadly epidemics including the present-day disastrous COVID-19 pandemic.

The effect of Quinoa flour and enzymes on the quality of gluten-free bread

Gluten-free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten-free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products. In this research, gluten-free bread with various substitution of quinoa (0%, 15%, and 25%) was produced and the effects of lipase and protease enzymes on the quality of bread were investigated. The gluten-free bread properties like physicochemical properties, rheological properties, and bread microstructure were evaluated. Moreover, the sensorial properties were assessed. The results have demonstrated that gluten-free bread with quinoa flour has favorable properties. Also, lipase and protease enzymes could improve the quality of the bread containing quinoa. Protease and lipase enzymes increased the bread volume, specifically in sample containing 15% quinoa substitution. Moreover, the staling was delayed in sample 25% quinoa substitution. The bread was accepted by consumers, and the highest score belonged to 25% substitution of quinoa flour.

Frationation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity

In the present work, defatted corn germ was hydrolyzed by three proteases and further separated by sequential ultrafiltration with different molecular weight cutoff (100, 10, 2 kDa). Corn germ protein hydrolysate (CGPH) and their fractions were investigated for antioxidant activity, α-glucosidase, α-amylase, and DPP-IV inhibitory activity. The degree of hydrolysis (DH) after 2 hr was 17.5%, 11.14%, and 2.05% for alcalase, trypsin, and flavourzyme, respectively. Trypsin hydrolysate showed the highest DPPH and ABTS+ radical scavenging and Fe2+ chelating activity, but a lower α-glucosidase inhibitory activity. F1 fraction (<2 kDa) exhibited highest radical scavenging and α-glucosidase inhibitory activity. While F2 fraction (2-10 kDa) showed the higher Fe2+ chelating and α-amylase inhibitory activity, F1 fraction of flavourzyme showed the highest α-glucosidase inhibitory and F2 fraction of alcalase and flavourzyme exhibited highest α-amylase inhibitory activity. Hydrolysate and F1 fraction of alcalase and F2 fraction of trypsin showed the highest DPP-IV inhibitory activity. RP-HPLC results showed that trypsin hydrolysate had higher levels of high-hydrophobic peptides. The amino acid composition of the F1 fractions showed high levels of hydrophobic amino acids. Thus, CGPHs may be used as a potential source of antioxidant and antidiabetic peptides in food industry and pharmaceutical application.

Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds

Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)-gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial-antioxidant film was the best formulae (p < .05) for preventing three types of aflatoxin-producing mold including A. flavus (PTCC-5004), A. parasiticus (PTCC-5286), and A. parasiticus (PTCC-5018) on pistachios for 6 months.

Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds

Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)-gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial-antioxidant film was the best formulae (p < .05) for preventing three types of aflatoxin-producing mold including A. flavus (PTCC-5004), A. parasiticus (PTCC-5286), and A. parasiticus (PTCC-5018) on pistachios for 6 months.

Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch

Thermal, pasting, and rheological properties of starch-based systems are the key characteristics for its processing. This study aimed to investigate the main and interactive effects of sucrose and xanthan on the thermal, pasting, and rheological behavior of corn starch. A central composite design (CCD) was used to evaluate the effect of simultaneous addition of sucrose and xanthan on some processing properties of starch-based systems. The results showed that besides the xanthan and sucrose effects (p < .001), the interactions played a significant role in all considered properties of corn starch except the flow behavior index (p < .05). Adding xanthan and sucrose increased the transition temperatures and the enthalpy change (ΔH) of the starch gelatinization, while they increased all pasting properties except setback viscosity. Statistical analysis results revealed the synergistic effects due to adding xanthan and sucrose on the thermal and pasting properties of starch. These were ascribed to the first- and second-order interaction effects (p < .05). Regression models proposed for prediction of all considered properties of the starch-based mixtures in the range of selected factors (R² > 0.88). The Fourier-transform infrared (FTIR) spectra revealed an increase in hydrogen bonding by increasing xanthan and sucrose. Since the formation of hydrogen bonds between mixture components could be affected the considered properties of the starch pastes. PRACTICAL APPLICATIONS: Starch-based foods are the most frequently consumed kind of foods in the developing countries, which provide a great deal of energy, and nutrients in a healthy diet. Therefore, the production of these kinds of food products is of great importance. The gelatinization, pasting, and rheological properties of starch-based foods are imperative aspects in its processing. These properties show differences according to the presence of other ingredients such as hydrocolloids and sweeteners. Since the addition of xanthan as hydrocolloid and sugar as a common sweetener in starch-based foods, affect optimal processing condition. Knowing the effects of the hydrocolloid and sweetener addition on thermal, pasting, and rheological properties of starch systems, help to improve the process and finding optimal process conditions for the production of sauces, baby foods, bread, confectionery, etc.

Isolation and identification of lactic acid bacteria with phytase activity from sourdough

Wholemeal bread is strongly recommended due to its nutritional value. However, whole-grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytase activity to find a suitable starter for bread-making. Wheat-legume sourdoughs were prepared by the back-slopping procedure. Lactic acid bacteria were isolated from the sourdough of wheat flour-mung bean, and their phytase activity was tested in the solid and liquid media. Out of the nine phytase-active isolates in the solid medium, only three isolates produced extracellular phytase in the liquid medium with activity ranging from 16.3 to 53.2 (U/ml). These isolates belonged to species Weissella confusa mk.zh95 and Pediococcus pentosaceus. The highest phytase activity was found for Weissella confusa mk.zh95. Weissella confusa mk.zh95 is considered an interesting source of phytase during cereals and legumes fermentation which improves the bioavailability of minerals.

Iran in transition

Being the second-largest country in the Middle East, Iran has a long history of civilisation during which several dynasties have been overthrown and established and health-related structures have been reorganised. Iran has had the replacement of traditional practices with modern medical treatments, emergence of multiple pioneer scientists and physicians with great contributions to the advancement of science, environmental and ecological changes in addition to large-scale natural disasters, epidemics of multiple communicable diseases, and the shift towards non-communicable diseases in recent decades. Given the lessons learnt from political instabilities in the past centuries and the approaches undertaken to overcome health challenges at the time, Iran has emerged as it is today. Iran is now a country with a population exceeding 80 million, mainly inhabiting urban regions, and has an increasing burden of non-communicable diseases, including cardiovascular diseases, hypertension, diabetes, malignancies, mental disorders, substance abuse, and road injuries.

Encapsulation of soybean meal with fats enriched in palmitic and stearic acids: effects on rumen-undegraded protein and in vitro intestinal digestibility

Fat coating of soybean meal (SBM) can reduce its protein degradability in the rumen, but the encapsulation of SBM with palmitic (PA) and stearic acids (SA) has not yet been investigated, despite both fatty acids are common energy sources in dairy cow diets. This study aimed to evaluate the effects of applying a novel method, using either 400 or 500 g fat/kg (treatments FL40 and FL50, respectively), which was enriched in PA and SA at different ratios (100:0, 75:25, 50:50, 25:75 and 0:100), on physical and chemical characteristics, ruminal degradability, solubility and in vitro intestinal protein digestibility (IVIPD) of the obtained products. Encapsulation of SBM in fat resulted in greater mean particle size and lower bulk density and protein solubility than unprotected SBM (USBM). Treatment FL50 resulted in increased (p < 0.01) rumen-undegraded protein (RUP) compared to USBM. There were no differences in RUP of SBM when different PA: SA ratios were used. The mean RUP content of treatments FL40 and FL50 (306 and 349 g/kg, respectively) was greater compared to USBM (262 g/kg, p < 0.05), but lower than that for a standard heat-treated SBM (431 g/kg). Values of IVIPD did not differ among SBM, heat-treated SBM and FL40 and FL50 samples, all being greater than 97.8%. In conclusion, encapsulation of SBM with fats enriched in PA and SA proved to be effective in reducing protein solubility and increasing RUP without depressing protein digestibility in the intestine. For validation of the method, in vivo research to investigate the effects of these products on the production of dairy cows is warranted.

The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index

In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), antioxidant activity and anthocyanin components of ethanol/water black mulberry extract were investigated. TPC of the black mulberry extract was found 65.61 ± 0.07 mg GAE/g. Black mulberry extract could scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals more effectively than tertiary butylhydroquinone (TBHQ) also vitamin C due to its detected polyphenolic compounds (cyanidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-xyloside). The IC₅₀ value of the black mulberry extract was obtained 8.31 μg/mL while it was measured 59.62 and 62.64 μg/mL for TBHQ and vitamin C, respectively. The pasta-enriched with freeze-dried black mulberry extract showed effective inhibition against applied α-amylases (α-amylase from porcine pancreas, Bacillus sp, and human saliva) and α-glucosidase originated from Saccharomyces cerevisiae. The IC₅₀ values of tested enzymes exhibited that black mulberry effectively act as an inhibitory agent comparing with acarbose because of its antioxidant activity. Results revealed that starch hydrolysis index (HI) and predicted glycemic index (GI_predicted) of cooked pasta-enriched with various concentration levels of black mulberry extract were significantly decreased especially when 1.5% of the extract was incorporated. In addition, The IC₅₀ value of the black mulberry extract obtained from cooked pasta was increased against α-amylase and α-glucosidase. The results obviously presented that diabetes mellitus type 2 could be resolved by enrichment of polyphenolic compounds into the pasta.

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin enzymes. Then, the effect of different temperatures (40, 45, 50, and 55°C), periods of time (60, 120, 150, 180, and 210 min), and the ratio of enzyme to substrate (30, 60, and 90 Anson unit/kg protein) on degree of hydrolysis were examined. Also, the antioxidant activity was assessed using DPPH radical scavenging test, and investigated using a completely randomized design. According to results, the optimum condition to produce hydrolyzates with the highest degree of hydrolysis (24.65%) was 55°C, 210 min, with ratio of enzyme to substrate of 60 Anson unit/kg protein, The highest antioxidant activity (35.44) of protein hydrolyzed was achieved at 150 min, 50°C, and the ratio of enzyme to substrate 60 (Anson unit/kg protein). Moreover, there was no significant (p > 0.05) between the level of hydrolysis and the antioxidant activity was among different time and temperatures. In conclusion, the peptide derived from quinoa protein showed a sufficient antioxidant activity to be incorporated in food products.

Capability of solvent retention capacity to quality of flat bread in three wheat cultivars

Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flour for flat breads, where extensibility is the most desirable, has not been evaluated. In this study, three bread wheat cultivars were investigated for their major polymeric constituents, the number of disulfide bonds and SRC test values. The attained results revealed that in the gluten network, WRC and SuRC were affected by the gliadin, whereas SCRC and LaRC by gluten as a whole and glutenin content. These observed relationships are respectively owed to the solubility of gliadin in alcoholic solutions, and the solubility of glutenin in either acid or basic solutions. Also, consumers acceptability of flat-bread was observed at higher ratio of arabinose/xylose, which related to structural characteristics of arabinoxylan.

Recent Advances on Nucleolar Functions in Health and Disease

The nucleolus is an internuclear organelle without a visible membrane via the light microscope inside the cell nucleus. It is the main site for synthesis of ribosome as a complex machine for coordinating protein production. It forms around a specific chromosomal feature called the nucleolar organizing region (NOR) which possesses numerous ribosomal DNA (rDNA). Although the nucleolus is best known as coordinator of ribosomal biogenesis and protein synthesis, recently, there is exciting awareness both on better understanding of ribosome biogenesis and non-ribosomal nucleolar functions. A great amount of research has clearly indicated that the nucleolus has functional activities in both ribosomal and non-ribosomal conditions such as development, aging, cell cycle, gene stability, lifespan regulation, and progeria. Through recent sophisticated and advanced technologies such as genomics, proteomics, metabolomics, advances of knowledge in RNA species and new approaches in microscopic analysis methods, researchers have shown that perturbation in the nucleolar structure and function (nucleolar stress) have been associated with human diseases including cancer, viral infection, cardiovascular and neurodegenerative diseases. In this review, we discuss the impact of current research providing new information regarding nucleolar roles and functions in some human diseases and aging.

A Brief History of Oral and Maxillofacial Pathology in Iran

This is a brief look at the establishment and development of oral and maxillofacial pathology in Iran. The program of the oral and maxillofacial pathology at first was integrated into the curriculum of the Dental School of Tehran University in 1960. The Iranian Society of Oral and Maxillofacial Pathologists was officially founded in 1999.

Integrated extrusion-enzymatic treatment of corn bran for production of functional cake

Corn bran, as one of the high-fructose corn syrup industries' by-products, is a rich source of functional fibers. The major fraction of corn bran is insoluble arabinoxylan having lower functional properties than the minor soluble function. Therefore, the main aim of this research was to increase the soluble fiber content of corn bran and use it for functional cake production. In this regard, milled corn bran with three different sizes was exposed to one factor enzymatic treatment to select the best sieving size (the criterion for selecting the best product in each stage of assay was production of the highest amount of soluble fiber). Then, milled corn bran with the best particle size was exposed to nine different enzymatic treatments to select the best enzymatic treatment condition. Additionally, the extruder feed (corn bran) moisture was adjusted to three levels to select the best level of feed moisture content and use it for performing nine different extruding experiments. Concerning integrated extrusion-enzymatic treatment, nine different extruding pretreatments were conducted on corn bran through selecting the optimum moisture level of extruding. Afterward, the product was milled and sieved to the optimum size for enzymatic treatment, and the nine pretreatments were combined with nine different enzymatic treatments. The product containing the highest soluble fiber was selected and used at various levels for functional cake production. Finally, some organoleptic and physicochemical properties (springiness, gumminess, hardness, cohesiveness, Bostwick number, density) of the produced product were analyzed.

Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties

White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics were investigated. The water absorption of doughs increased with increasing BG and RS levels. Also, development time and farinograph quality number of BG-enriched doughs remained similar to that of the control while the doughs stability decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the dough softening than RS. The resistance to deformation, energy, maximum resistance and ratio number values; increased with the addition of RS or BG, but their extensibility was decreased in comparison to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar effect on specific volume, and moisture content while it caused a decrease in firmness after 5 days of storage.