Nutrition and food sciences research 

About: Nutrition and food sciences research is an academic journal published by Shahid Beheshti University of Medical Sciences. The journal publishes majorly in the area(s): Chemistry & Biology. It has an ISSN identifier of 2383-0441. It is also open access. Over the lifetime, 6 publications have been published receiving 5 citations.

A Review on Dietary Additive, Food Supplement and Exercise Effects on the Prevention of Covid-19

Abstract: of The current study investigated functions of dietary supplements and exercises in strengthening the immune system, as well as assessing roles of food additives in illness prevention, particularly Covid-19, when combined with a balanced nutrition strategy. Light exercises, healthy lifestyles and nutritional supplements have been shown to boost the immune system.

Sour-Cherry Seed Polyphenol Contents, Antioxidant Activity and Nutritional Components as a Potential Bioactive Source

Abstract: Background and Objectives: Sour-cherry seed is one of the waste products of the sour-cherry jam and juice processing. Sour cherries include two valuable wastes, including sour-cherry kernels and seed shells. The two sections have been reviewed and assessed. Materials and Methods: In this study, total phenolic compounds, DPPH radical scavenging activity, cellulose, hemicellulose, lignin, BET surface area and density of sour-cherry seed powder were assessed. Cytotoxicity of the methanolic extract of sour-cherry shell was investigated on breast cancer cell lines (MCF-7). Results: Sour-cherry seed included high quantities of total phenols (27.02 mg GAE/g db). The high-performance liquid chromatography analysis of phenols identified chlorogenic acid 1887.50 (µg/mg), 3,4-dihydroxybenzoic acid 262.30 (µg/mg), quercetin 13.50 (µg/mg) and rutin 58.45 (µg/mg). Results reported 1.490, 36.65, 17.68 and 37.2% db of hemicellulose, cellulose and lignin content, respectively. Sour-cherry and walnut shell methanolic extracts significantly decreased MCF-7 cell growth ( p <0.05) in a dose-dependent manner. The methanol extracts of walnut shells and sour-cherry seeds showed cytotoxic activities against MCF-7 cells with IC 50 values of 0.47 and 0.97 mg/mL respectively. Kernels included 17% oil and 28.4% protein. Sour-cherry kernel oil included palmitic acid (5.93), stearic acid (3.3), arachidic acid (1.26), oleic acid (45.03), linoleic acid (40.61) and linolenic acid (3.87). Quantity of total phenolic compounds was reported as 6.41 mg gallic acid per gram. Conclusions: In conclusion, sour-cherry seed showed good physical characteristics, including potentials to be used in sports drinks, health supplements, pharmaceutical carriers and biosorbents. Preliminary data on characteristics of the sour-cherry seed can provide useful information for potential uses in natural supplements as well as healthy foods.

Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps

Abstract: Background and Objectives: Ice cream is a probiotic carrier and Bifidobacterium spp. are used to promote health benefits such as vitamin improvement. These bacteria are commonly known as probiotic bacteria. The objective of the present study was to add Japanese loquats, Bifidobacterium lactis and Bifidobacterium bifidum to improve beneficial and nutritional characteristics of ice creams. Materials and Methods: Bacteria were used in various cream samples supplemented with Japanese loquat pulps (10, 20 and 30% concentrations). Then, physicochemical (pH, acidity, protein, fat, ash and dry matter), melting, colorimetric ( L * , a * and b * ), overrun and sensory characteristics were assessed. Bioactive parameters of the ice creams, including phenolic component, antioxidant activity, probiotic bacterial survival and folate value, were investigated within eight weeks. Results: Ash, dry matter, melting rate and overrun significantly increased by adding Japanese loquat pulps ( p < 0.05). However, no significant effects on pH, acidity, protein and fat of various probiotic ice creams were seen by increasing pulps ( p > 0.05). Probiotic ice creams significantly included further phenolic compounds (98.63 mg GAE/100g), antioxidant activity (105.12 mg/100g) and bacterial viability (8.23 log CFU/g) by increasing Japanese loquat pulps. However, these parameters decreased by extending the storage time ( p < 0.05). Increases in pulp and storage time significantly increased folates of various samples ( p < 0.05). Conclusions: The highest functional capacities of the probiotic ice creams belonged to a mixture of Bifidobacterium bifidum , Bifidobacterium lactis and 30% of Japanese loquat pulps.

A Useful Method with Appropriate Recovery and High Accuracy in Simultaneous Analysis of 12 Polychlorinated Biphenyls in Cereal-Based Baby Foods Using Gas Chromatography-Electron Capture Detector

Abstract: Background and Objectives: Reliable methods are necessary to analyze polychlorinated biphenyls in baby foods, dietary supplements commonly used for children. Nowadays, contamination of food products, mostly derived from agricultural sources, with polychlorinated biphenyls seems inevitable. Of these, cereal-based baby foods are highly important due to the long-term side effects of polychlorinated biphenyls in babies. Materials and Methods: In this study, a validated method was developed for the assessment of 12 polychlorinated biphenyls in baby foods based on the solid-phase extraction column sample preparation and gas chromatography-electron capture detectore using PCB 77 and PCB 189 as internal standards. Validation of the method was assessed by the calculated and achieved parameters for linearity, mean recovery, precision, limit of quantification and limit of detection. Results: Recoveries at three levels of 0.5, 1 and 2 µg/kg in repeatability and reproducibility studies were in ranges of 78.89–98.32 and 77.28–98.45%, respectively. Linearity was presented as R 2 value from 0.9980 to 0.9999, indicating good correlations between the concentrations and peak areas. Limit of quantification and limit of detection were 0.5 and 0.16 (ng/g). Analysis of 30 samples showed that six polychlorinated biphenyls were available in 7% of the samples; of which, 93% were not contaminated with polychlorinated biphenyls. None of the samples contaminated with polychlorinated biphenyls included contamination higher than the maximum residue limit. Conclusions: Validated methodology was used in polychlorinated biphenyl analysis in various trademarks of cereal-based baby foods commercialized for the Iranian markets. Samples were screened based on the maximum residue limit by the European Union. This method is a simple method and can be carried out in a short time with high accuracy and precision.

Lactic Acid Bacteria Antagonism of Acid-tolerant and Antibiotic-resistant Non-staphylococcal Pathogenic Species Isolated from a Fermented Cereal Beverage using Baird-Parker Agar

Abstract: Background and Objectives: Fermented foods may contain acid-tolerant and antibiotic-resistant pathogenic microorganisms. Pathogens can be antagonized by lactic acid bacteria, resulting in improved microbiological safety. This study assessed the antagonistic effects of selected lactic acid bacteria against pathogenic bacteria isolated from a cereal fermented food. Materials and Methods: Eight presumptive staphylococci isolated from a commercially produced cereal fermented beverage on Baird-Parker agar supplemented with tellurite were identified using 16S rRNA sequencing. Acid resistance of the isolates was assessed using acidified media (brain heart infusion broth of pH 3.6 and 1.5% acidity) for 48 h followed by taking plate counts. Antibiotic resistance (19 antibiotics) was assessed using the disk diffusion assay. A spot-on-the-lawn method was used to assess antagonistic effects of Lactobacillus plantarum MNC 21, Lactococcus lactis MNC 24, Weissella confusa MNC 20 and Lactobacillus rhamnosus yoba 2012 against Lysinibacillus macroides , Bacillus subtilis , Enterococcus faecalis and Escherichia coli . Results: Presumptive staphylococci were identified as Lysinibacillus macroides ( n = 1), Bacillus subtilis ( n = 2), Enterococcus faecalis ( n = 4) and Escherichia coli ( n = 1). These isolates were acid-tolerant (from 6.3 ±0.9 log cfu/mL at 0 h to 3.6 ±0.9 log cfu/mL at 48 h), antibiotic-resistant (multiple antibiotic resistance index of 0.1–0.5) and their growth was inhibited by the lactic acid bacteria (inhibition zone diameters of 14–24 mm). Conclusions: The lactic acid bacteria cultures of MNC 20, MNC 21, MNC 24 and Lactobacillus rhamnosus yoba 2012 can be used in various food fermentations to inhibit growth of bacterial pathogens; thus, improving product safety.