Behnood Abbasi; Paniz Ahmadi; Bita Shadbakht; Elnaz Zirak Sharkesh
Abstract
Osteoporosis is a common skeletal disorder in the elderly characterized by a bone density lower than 2.5 standard deviations in young adults. Diet may play an important role in the pathogenesis of osteoporosis. The aim of this study was to determine the possible ...
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Osteoporosis is a common skeletal disorder in the elderly characterized by a bone density lower than 2.5 standard deviations in young adults. Diet may play an important role in the pathogenesis of osteoporosis. The aim of this study was to determine the possible relationship between major dietary patterns and osteoporosis in Iranian postmenopausal women. A case-control study was conducted on 440 postmenopausal women in Tehran using convenient sampling that included 220 cases and 220 controls. Demographic and anthropometric data, medical history, physical activity and usual dietary intake were collected through interviews. A 147-item Food Frequency Questionnaire was used to assess dietary patterns. The levels of physical activity and nutrient intake between the two groups were compared. The principal component analysis (PCA) was used to determine dominant dietary patterns. Two dominant dietary patterns (mixed and western) patterns were identified using 33 food groups. There was a significant difference in nutritional status and physical activity between the case and control groups. After adjusting for the effect of possible confounding variables (Model 4), those in the second tertile of the Western dietary pattern were significantly more likely to have osteoporosis than in the first tertile (OR=3.87/95% CI=1.13-7.03). The western dietary pattern was strongly associated with an increased risk of osteoporosis. In addition, no association was found between mixed dietary patterns and osteoporosis.
Davoud Soleimani; Ramin Khorrami; Afshin Akhondzadeh Basti; Ali Khanjari
Abstract
This study investigated the impact of Bacillus coagulans, potassium chloride, and yeast extract on probiotic vegetable sausages' microbial, physicochemical, and sensory properties with reduced salt content during refrigerated storage. The sausages supplemented with potassium chloride ...
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This study investigated the impact of Bacillus coagulans, potassium chloride, and yeast extract on probiotic vegetable sausages' microbial, physicochemical, and sensory properties with reduced salt content during refrigerated storage. The sausages supplemented with potassium chloride solution and 1% or 2% yeast extract showed an initial viable count of B. coagulans at 8.34 log CFU/g, which decreased to 7.2 and 7.42 log CFU/g after four weeks of storage. The addition of potassium chloride and yeast extract improved the viability of B. coagulans by approximately 0.2 log CFU/g compared to sausages without the mixture. Moreover, including these ingredients led to a gradual decrease in pH over the storage period. Sensory evaluation indicated that adding potassium chloride and yeast extract enhanced taste scores and overall acceptance but negatively impacted color characteristics. These findings demonstrate that substituting salt with potassium chloride and incorporating yeast extract enhances the survival of probiotic B. coagulans, lowers pH during refrigerated storage, and improves sensory attributes in vegetable sausages. The study suggests that combining potassium chloride, yeast extract, and probiotic bacteria in plant-based meat products like sausages offers a scientific and effective approach to promoting healthier consumption patterns. However, it emphasizes the importance of carefully determining the appropriate concentration of these ingredients based on the sensory evaluation results.
Mahboobeh Eksiri; Seyed Ahmad Shahidi; Leila Nateghi
Abstract
Anthocyanins, a prominent group of water-soluble plant pigments, exhibit noteworthy health-promoting properties and are natural colorants in food applications. This study aimed to optimize the solvent extraction of anthocyanins from Roselle petals using methanol-water solvent, with ...
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Anthocyanins, a prominent group of water-soluble plant pigments, exhibit noteworthy health-promoting properties and are natural colorants in food applications. This study aimed to optimize the solvent extraction of anthocyanins from Roselle petals using methanol-water solvent, with three independent variables: extraction time (2 to 6 h), extraction temperature (20 to 40⁰C), and Roselle petal to solvent weight ratio (2 to 6 g). Response Surface Methodology (RSM) based on Box-Behnken design (BBD) was employed for experimental design. The anthocyanin content extracted from Roselle petals ranged from 132.85 to 270.49 mg/L. Elevated extraction temperature, extended extraction time, and higher petal-to-solvent ratio significantly enhanced anthocyanin extraction efficiency (p≤0.05). The optimal conditions for maximum anthocyanin extraction were predicted as follows: extraction temperature of 40⁰C, extraction time of 5.71 h, and petal-to-solvent ratio of 6. Under these conditions, 266.19 mg/l of anthocyanin was extracted, validating the model prediction (R2=0.96).
Hossein Nazarian; Masoumeh Moslemi; Zahra Pilevar; Leyla Alizadeh; Hedayat Hosseini
Abstract
The implementation of Food Safety Management Systems (FSMS) is crucial for preventing foodborne diseases. This study aimed to assess the performance of FSMS by detecting coliforms and Escherichia coli as indicators of foodborne pathogens in hamburger samples and evaluating the main ...
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The implementation of Food Safety Management Systems (FSMS) is crucial for preventing foodborne diseases. This study aimed to assess the performance of FSMS by detecting coliforms and Escherichia coli as indicators of foodborne pathogens in hamburger samples and evaluating the main sources of contamination in the final products. Three meat processing plants (A, B, and C) that implemented FSMS were evaluated based on prerequisite program (PRP) parameters in an observational study. A total of 107 samples were collected from raw materials, food handlers' hands, contact surfaces of food processing equipment, and products from the three plants. Additionally, 45 hamburgers were purchased from local markets in Tehran. Polymerase chain reaction analysis was conducted on the positive samples to confirm the presence of Escherichia coli O157:H7. The data were described using frequency (percentage) and mean (standard deviation), and a significance level of 5% was considered. Results showed that approximately 38% (41.107) of samples from the three plants were contaminated with coliforms and E. coli, with only one sample contaminated with E. coli O157:H7 from raw meat in plant C. Moreover, 80% (36.45) of hamburger samples collected from local markets contained coliforms lower than 102 CFU/g and E. coli lower than 10 CFU/g, with no contamination of E. coli O157:H7. The study found significant differences in the number of coliforms and E. coli among the three factories (p<0.05), with factory C having the highest and factory B having the lowest values. Implementation of FSMS in the food chain resulted in reduced microbial contamination. The study concluded that there is no safety concern regarding E. coli O157:H7 contamination in hamburgers marketed in Tehran.
Mahboobe Rezaei; Younes Ghasemi; Anousheh Sharifan; Hossein Bakhoda
Abstract
This study aimed to produce gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter in the nervous system, from Lactobacillus brevis IBRC 10818 using microbial biosynthesis and ultrasonic shock. Microbial biosynthesis is one of the best production methods compared to chemical synthesis. The ...
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This study aimed to produce gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter in the nervous system, from Lactobacillus brevis IBRC 10818 using microbial biosynthesis and ultrasonic shock. Microbial biosynthesis is one of the best production methods compared to chemical synthesis. The response surface methodology (RSM) was used to optimize and model the GABA production under the influence of four shock factors: ultrasonic intensity, ultrasonic time, incubation period, and monosodium glutamate (MSG) concentration. The shock was applied during the lag phase. The optimal conditions for maximum GABA production were predicted to be 2.98 % MSG, 70.8 h incubation time, 6.30 min shock time, and 33 kHz frequency. Under these conditions, the GABA production was 266.19 mg/L, which was close to the predicted value of 212.2 mg/L. The model prediction was suitable with a high coefficient of determination (R2=0.96).
Seyedeh Asma Hosseini
Abstract
The Mental Health Inventory-5 (MHI-5) is a valid and reliable brief instrument for assessing mental health internationally. This study aimed to investigate the validity of the Persian version of the MHI-5 among the Iranian adult population. Data were collected electronically from December ...
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The Mental Health Inventory-5 (MHI-5) is a valid and reliable brief instrument for assessing mental health internationally. This study aimed to investigate the validity of the Persian version of the MHI-5 among the Iranian adult population. Data were collected electronically from December 2020 to June 2020 using social networks (Google form). The questionnaire gathered information on demographics, the Generalized Anxiety Disorder-7 (GAD-7), Patient Health Questionnaire-9 (PHQ-9), Mental Health Inventory-28 (MHI-28), and Mental Health Inventory-5 (MHI-5). Content validity was assessed, and internal consistency was evaluated using Cronbach's alpha. Descriptive and correlational analyses were conducted on 1208 participants with a mean age of 32.80±12.37 years, of which 29.3% were male. The internal consistency for the Persian MHI-5 scale was 0.85 and Cronbach's alpha 0.78. Item-total correlations ranged from 0.49 to 0.52. The mean total score was 15.25±2.50. Negative statistically significant correlations were found between the Persian MHI-5 and anxiety/depression scores (p<0.05), demonstrating valid criterion validity. The findings support the reliability and validity of the Persian MHI-5 for screening mental illness among the general Iranian population. A short inventory such as the MHI-5 can effectively aid healthcare systems in mental health screening.
