Biotechnology and Health Sciences 

About: Biotechnology and Health Sciences is an academic journal. The journal publishes majorly in the area(s): Essential oil & Gene. It has an ISSN identifier of 2383-0271. Over the lifetime, 123 publications have been published receiving 420 citations.

Producing Probiotic Peach Juice

Abstract: Background: Probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. Recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. Objectives: This research was conducted to determine the suitability of peach as a raw material for producing probiotic peach juice by lactic acid bacteria. Materials and Methods: Peach juice was inoculated with a 24-hour-old lactic acid bacteria culture and incubated at 30°C. Changes in the pH, titratable acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. Viability of lactic acid bacteria cultures in fermented peach juice was also measured during four weeks of cold storage at 4°C. Results: Lactobacillus delbrueckii grew well in peach juice, reached nearly 10 × 109 CFU/mL, after 48 hours of fermentation at 30 °C and was capable of more sugar consumption, pH inclination and production of lactic acid during fermentation. After four weeks of cold storage at 4 °C, the viable cell counts of L. delbrueckii were 1.72 × 107 CFU/mL, in fermented peach juice. Lactobacillus casei could not survive in fermented fruit juice after the cold storage. Conclusions: In conclusion, L. delbrueckii in peach juice was appropriate to produce a probiotic beverage. Therefore, this juice can serve as a healthy beverage for vegetarians and lactose-allergic consumers. Keywords:Fermentation; Probiotic; Cultures

An Overview on the Effects of Sodium Benzoate as a Preservative in Food Products

Abstract: Context: Food spoilage has been acommonproblem throughout history, andmuchof the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. Thus, using chemical substances could prevent or delay food spoilage and this has led to the great success of these compounds in the treatment of human diseases. Sodium benzoate is one of the synthetic additives that are widely used in the food industry. Evidence Acquisition: In this review we summarized the history and role of benzoate sodium in the food industry, its limited value in different food, other uses, pharmacokinetics, and its toxicity in animal studies. A literature search was carried out using MEDLINE, Scopus, Science Direct, and Scientific Information Databases (SID). Results: Sodium benzoate is used in different industries as well as the food industry and it has adverse effects similar to other food additives. Conclusions: Studies on natural ingredients in foods to find compounds with similar effects as benzoate with less adverse effects is necessary. Keywords: Sodium Benzoate, Preservative, Food Safety, Spoilage

Musculoskeletal disorders and their related risk factors among iranian nurses

Abstract: Background: Work-related musculoskeletal disorders (MSDs) are one of the most occupational problems among nurses and often cause many physical and psychological complications for nurses, and are a financial burden for health-care systems. Objectives: The aim of this study was to determine the prevalence MSDs and their related risk factors among Iranian nurses. Patients and Methods: This descriptive-correlational study included 240 hospital nurses, with a baccalaureate nursing degree, who worked at three public hospitals of the Ilam province of Iran. Data were collected through a validated self-administered questionnaire. Finally, 156 questionnaires were returned (response rate: 65%) and 135 questionnaires qualified for subsequent analysis. The data were analyzed using the SPSS version 15.0 software. Descriptive and inferential statistics (logistic regression) were used. Results: Overall, 97 (71.9%) hospital nurses experienced MSDs in at least one anatomical site within the last year. Low back pain was the most prevalent MSDs (40%) and hip and thigh were the least (11.1%) frequent sites. Most of the nurses with MSDs worked at surgery wards (17.8%), emergency (15.6%) and intensive care units (12.6%). Pain (48.1%) and cramps (31.9%) were the most frequent symptoms of MSDs and loss of limbs control (5.9%) was the least frequent symptom. Bend or twist at waist for performing nursing procedures, patient transfer from and to beds, working with the hands higher than shoulder height and changing position of patients in beds were the most frequent occupational factors that influenced MSDs. Increased age, weight, height, body mass index (BMI) and gender had no significant association with MSDs. However, being single and involved in any kinds of physical activity were significantly associated with the prevalence of MSDs (P < 0.05). Conclusions: The study findings indicated high prevalence of worked-related MSDs among Iranian hospital nurses. Accordingly, appropriate policies for managing MSDs among hospital nurses should be considered. Keywords: Musculoskeletal Disorders, Nurses,Workplace, Iran

Evaluation of Antioxidant, Antibacterial, and Antifungal Properties of Satureja hortensis Essential Oil

Abstract: Background: Satureja is a genus belonging to the aromatic plants of Lamiaceae family. The genus Satureja L. (Lamiaceae) comprises more than 30 species of aromatic herbs and shrubs, widely distributed over the Mediterranean region. The genus is represented by 14 species in Iran of which, eight are endemic. Many species of the genus Satureja are reported to have aromatic and medicinal properties. The leaves, flowers, and stems of this plant are used as herbal tea and in treatment of various ailments in traditional medicine. Objectives: The aim of this study was to investigate antimicrobial and antioxidant activity of essential oil (EO) of Satureja hortensis (Lamiaceae) that grows in Sabalan Mountain (Ardebil province, Iran). Materials and Methods: This EO was tested in vitro against two bacterial species by disk and agar well diffusion methods and against four bacterial species and three Candida strains by broth microdilution method. Total phenol, flavonoid, and free radical scavenging activity of EO were evaluated. Results: Total phenolic content was determined by using Folin-Ciocalteu reagent (32.65 mg/g), which was presented as gallic acid equivalent in 1 g of sample. IC50 of EO and ascorbic acid in DPPH method were respectively 277.9 and 19.34 µg. Minimum inhibitory concentration of the EO of S. hortensis against Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, and Bacillus cereus was respectively 2.5%, 2.5%, 5%, and 2.5%. The inhibition zone of EO in disk and agar well diffusion method showed that inhibitory zone on B. cereus was higher than that on S. typhimurium in both methods and B. cereus was more sensitive to EO. MIC to minimal fungicidal concentration (MFC) ratio of S. hortensis EO against Candida albicans, Candida parapsilosis, and Candida krusei in broth microdilution method were respectively 0.048%:0.048%, 0.024%:0.024%, and 0.012%:0.012%. Conclusions: The data of the study clearly indicated that the EO of S. hortensis has a strong antioxidant, antibacterial, and antifungal activity.

Anemia and Its Relationship with Academic Performance among Adolescent School Girls in Kebena District, Southwest Ethiopia

Abstract: Background: Anemia affects more than 2 billion people worldwide. It is a serious public health concern in developing countries and its prevalence is quite high among female adolescents. In this study, we aimed to assess the prevalence of anemia among female adolescents and determine its relationship with their performance at school. Methods: The present school-based, cross sectional study was conducted on 442 female adolescents in Kebena district, Southwest Ethiopia from June 2012 to June 2013. In this study, cluster sampling method was used. The status of anemia was measured, using the HemoCue system (Hb 301 system) and categorized, based on the World Health Organization (WHO) cut-off point. The data were imported to EPI-Info version 3.5.3 and analyzed using SPSS version 16.0. The students’ academic performance was assessed, based on the average academic score in 2012 2013. Results: The prevalence of anemia was 12% among the participants (95% CI, 9.2 15.3), which was categorized as moderate (0.9%) and mild (11.1%) anemia. Younger age (OR = 4.4; 95% CI, 1.9 9.9) and frequently walking barefoot (OR = 2.7; 95% CI, 1.1 6.8) were significantly associated with anemia. Younger age (OR = 1.7; 95% CI, 1.1 3.1), educational status (OR = 2.6; 95% CI, 1.5 4.4), absent days from school (OR = 1.6; 95% CI, 1.1 2.5), high workload at home (OR = 1.9; 95% CI, 1.3 2.5), eating less than 3 times a day (OR = 1.6; 95% CI, 1.2 3.0), and anemic status (OR = 1.7; 95% CI, 1.2 2.7) were significantly associated with low academic performance. Conclusions: Anemia screening should be directed towards adolescent school girls. Also, iron and folic acid supplementation programs may help improve the academic performance of these individuals.