Shahid Beheshti University of Medical Sciences and Health Services

About: Shahid Beheshti University of Medical Sciences and Health Services is a education organization based out in Tehran, Iran. It is known for research contribution in the topics: Population & Medicine. The organization has 19456 authors who have published 33659 publications receiving 365676 citations.

Mutations Causing Familial Biparental Hydatidiform Mole Implicate C6orf221 as a Possible Regulator of Genomic Imprinting in the Human Oocyte

Abstract: Familial biparental hydatidiform mole (FBHM) is the only known pure maternal-effect recessive inherited disorder in humans. Affected women, although developmentally normal themselves, suffer repeated pregnancy loss because of the development of the conceptus into a complete hydatidiform mole in which extraembryonic trophoblastic tissue develops but the embryo itself suffers early demise. This developmental phenotype results from a genome-wide failure to correctly specify or maintain a maternal epigenotype at imprinted loci. Most cases of FBHM result from mutations of NLRP7, but genetic heterogeneity has been demonstrated. Here, we report biallelic mutations of C6orf221 in three families with FBHM. The previously described biological properties of their respective gene families suggest that NLRP7 and C6orf221 may interact as components of an oocyte complex that is directly or indirectly required for determination of epigenetic status on the oocyte genome.

The effects of probiotics on mental health and hypothalamic–pituitary–adrenal axis: A randomized, double-blind, placebo-controlled trial in petrochemical workers

Abstract: Objective: The aim of this study was to determine effects of probiotic yogurt and multispecies probiotic capsule supplementation on mental health and hypothalamic–pituitary–adrenal axis in petrochemical workers.Methods: The present randomized double-blind, placebo-controlled trial was conducted on 70 petrochemical workers. Subjects were randomly divided into three groups to receive 100 g/day probiotic yogurt + one placebo capsule (n = 25) or one probiotic capsule daily + 100 g/day conventional yogurt (n = 25) or 100 g/day conventional yogurt + one placebo capsule (n = 20) for 6 weeks. Mental health parameters including general health questionnaire (GHQ) and depression anxiety and stress scale (DASS) scores were measured. Fasting blood samples were obtained at the beginning and 6 weeks after the intervention to quantify hypothalamic–pituitary–adrenal axis.Results: After 6 weeks of intervention, a significant improvement of GHQ was observed in the probiotic yogurt (18.0 ± 1.5 vs. 13.5 ± 1.9, P = 0.007) and ...

Viability of probiotic microorganisms in cheese during production and storage: a review

Abstract: Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine due to its specific chemical and physical characteristics compared to fermented milks (higher pH value and lower titrable acidity, higher buffering capacity, greater fat content, higher nutrient availability, lower oxygen content, and denser matrix of the texture). In addition, a large variety of cheese types all over the world, consumption of cheese by everybody in their long-term diet, as well as the nutritional value of cheese have resulted in regular market growth for probiotic cheeses. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 106 cfu g−1) until the time of consumption, without adversely altering sensory attributes. Therefore, incorporation of probiotic cells into different cheese matrices and studying the influences of different compositional and process factors affecting the viability of probiotics in this product as well as its sensory properties have been the subject of numerous studies. Factor influencing the stability of probiotics in cheese can be categorized into three areas including formulation factors (strains of probiotic bacteria and microbial interactions, pH and titrable acidity, hydrogen peroxide, molecular oxygen, growth promoters and food additives, salt, microencapsulation, and ripening factors), process factors (incubation temperature, heat treatment, types of inoculation, and storage temperature), and packaging materials and systems. This article reviews the viability of probiotic organisms in cheese as well as the main factors influencing their stability during processing and storage.

Reverse vaccinology approach to design a novel multi-epitope vaccine candidate against COVID-19: an in silico study.

Abstract: At present, novel Coronavirus (2019-nCoV, the causative agent of COVID-19) has caused worldwide social and economic disruption. The disturbing statistics of this infection promoted us to develop an...