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Recently there has been much attention to use of natural ingredients instead of synthetic compounds as food additives, dye and drug. Red beets have Betacyanins, which is used as the color of ice cream, jams and canned fruits. Today, there is a growing demand for the development of more efficient and effective methods to extract the active ingredients contained in the plant material. The aim of this study is extracting from red beet by maceration and ultrasonic methods and comparison extracts features based on the extraction efficiency, the extraction rate of Betacyanin and Betaxanthin  pigment, total sugar and soluble solids. Extraction was performed using both ultrasound and maceration with water and ethanol and water - ethanol 1:1 as solvents. Results showed that extraction by ultrasound with water-ethanol has highest (62%) and extraction by maceration with ethanol has lowest (4.8%) efficiency. In Ultrasonic extraction method by water solvent obtained the maximum amount of Betacyanin and the lowest amount of Betacyanin was related to maceration method by ethanol. The amounts of extracted Betaxanthin have no significantly difference in methods and the difference is in the type of solvents, So that water and water - ethanol solvents by absorption of 1.389 and 1.329, respectively, extracted more Betaxanthin  in compared to ethanol with absorption of 0.3. Highest and lowest sugar levels were extracted by water (1.48M) and ethanol (1.146M) respectively. Ultrasound method also extracts more sugar (1.589M) compared to maceration extraction methods (0.994M). Overall, we can conclude that the use of ultrasound method for the extraction of red beet, is more appropriate due to more efficiency in less time. With this method, more pigments and sugar were extracted in compare with maceration method. Among the solvents that used in this study, water has extracted more Betacyanin, Betaxanthin and sugar from redbeet.  

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  The aim of this work was identified lactic floraas a traditional fermented food and then evaluates antimicrobial activities of some strains. A total of 140 Gram-positive and catalase-negative isolates were subjected to grouping by physiological and biochemical tests and carbohydrates fermentation. Based on the resultsthese 140 isolateswere dividedinto 9 groups. Two or three isolated were selected from each group and 16S rRNA was amplified using universal primers. Diversity of lactic acid bacteria in horreh was as followings:Lactobacillus fermentum (30.00%),Lactobacillus plantarum (28.57%), Lactobacillus brevis (15.00%), Weissellacibaria(8.57%),Enterococcus (faecium and faecalis) (7.14 %), Leuconostoc (citreumand mesenteroides subsp.Mesenteroides) (6.42%) and Pediococcus pentosaceus (4.28%). Antagonistic activity of 20 isolates (strains) of lactic acid bacteriaobtained fromhorreh was evaluated against food- borne bacteria. Sixteen isolates in Agar spot method and 14 isolates in well diffusion assayshowed antibacterial activity against at least one of these indicators. Eight isolates including:Ent. faecium (1), Ent. faecalis (1), P. pentosaceus(1) and Lb. plantarum (2) exhibited  the  highest  antagonistic  activity toward Listeria innocoa. Antagonistic activity of cell free supernatant (CFS) from Lb. plantarum showed the highest thermal stability. Also, two isolates belonging to:Ent. faecium, Ent. Faecalis presented antibacterial activity at pH=7. Only, the supernatant of Lb. plantarum was not influenced by proteinase K.The results showed that the supernatant of some isolatestestedcan be used as a bio preservative in food products.

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Kimchi is a fermented herbal supplement, and appetizer that according to a raw material, process and geographical location are classified more than161 types. In this study, after kimchi production, isolation and identification of microorganisms was performed by molecular method. Lipase producing strain, Trichosporon asahii was isolated from kimchi sample (19.01 ±3 U/ml). The various medium components and culture parameters to achieve a more cost effective and economically viable bioprocess were screened and optimized using Design Expert software. PBdesignsare used to screen the most effective variables on lipase production that fermentation temperature and initial pHfor 48 hours 30 . According to the results, extract of nigella sativa, olive oil, yeast extract, magnesium chloride, respectively, were the most variable. Variable particle size and pepton ehavenegative effect. The variable selection and optimization on was performed more efficiently. Finally, lipase activity was 35 ± 0.5 U/ml in the optimal conditions using a medium containing15% sativa extract, 10 g/l yeast extract, 22.5 g/l olive oiland25 mM/l magnesium chloride in the rotation speed of 150 rpm, respectively, as well as enzyme activityafter84/1times the optimal state before optimization. The kinetic parameters V (max) and K (m) was 0.367 mM / min and 0.53 mM through Michaelis–Menten Chart, respectively. Low K_m indicates high affinity between enzyme and substrate and high V_max demonstrates high catalytic performance of the enzyme

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Infectious diseases created by strains of Antibiotic resistance Escherichia coli and Staphylococcus aureus, is increasing in many countries such as Iran. Therefore, many efforts are performing in order to find a new composition as replacement for antibiotics. In this experimental research, an antimicrobial effect of the ethanolic and aqueous extract of Hibiscus Sabdariffa was investigated on several strains of Escherichia coli and Staphylococcus aureus resistant to common clinical antibiotics.The extract of Hibiscus Sabdariffa was prepared using rotary. Twenty strains of Escherichia coli and Staphylococcus aureus were provided from Mashhad University of Medical Sciences. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using Serial Dilution Method in six concentrations onto strains of Escherichia coli and Staphylococcus aureus in broth media.The results showed that Escherichia coli was resistant to antibiotics of penicillin (75.9%), erythromycin (58.3%), tetracycline (56.9%), and cefixime (37%), and Staphylococcus aureus showed resistant to antibiotics of penicillin (83.5%), cefixime (80%), erythromycin (55.6%), and tetracycline (26.1%), respectively. Also, the ethanolic extract of Hibiscus Sabdariffa has acceptable effect on antibiotic resistant strains of Escherichia coli and Staphylococcus aureus that MIC of the Hibiscus Sabdariffa ethanolic extract was 4 and 16 mg/mL for Escherichia coli and Staphylococcus aureus, respectively.The overall, the Hibiscus Sabdariffa extract has inhibitory ability on Antibiotic resistant Escherichia coli and Staphylococcus aureus strains. So, the ethanolic and aqueous extract of Hibiscus tea can be used in in pharmaceutical industry for medical treatments with perfect study.

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The combined effects of salt percentage (0.5 or 1%), its adding order (before or after the fermentation) and different ratios of NaCl/KCl (100/0 and 50/50) were used in the probiotic Doogh. Two probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12), along with the yogurt bacteria were used. pH, acidification and redox potential were measured during the fermentation period. Moreover, viability of probiotic bacteria was determined within 7-day intervals during the storage period. The sensory parameters were also evaluated at days 0 and 21. The partial substitution of NaCl with KCl in the studied concentration had a positive influence on the viability of probiotics. Treatments containing 1% NaCl/KCl and 0.5% NaCl/KCl which were added before fermentation showed the maximum viability of probiotics. The treatments with 0.5% NaCl and then 0.5% NaCl/KCl before fermentation showed higher acceptance. Thus the substitution of 0.5% NaCl with KCl was acceptable. In whole, the treatment containing 0.5% NaCl/KCl before fermentation was the best one for probiotic Doogh with substituted salt.

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     In this study, antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese was evaluated. At first, cell free culture supernatant was prepared, and then divided into three groups (control, treated by heat and treated by NaOH). Antimicrobial activity of supernatant treated or no treated was investigated utilizing Agar diffusion, Disk diffusion and Minimum Inhibition Concentration. In addition, coaggregation of lactic acid bacteria against pathogens was determined. Results showed native lactic acid bacteria were suitable antimicrobial activity in comparison to commercial lactic acid bacteria. Heating of supernatant hadn’t effect on antimicrobial activity, while treating by NaOH didn’t show antimicrobial activity. In addition, native lactic acid bacteria didn’t show significant difference in minimum inhibition concentration with commercial lactic acid bacteria. Native lactic acid bacteria also have a suitable coaggregation with pathogens. Results of this study showed native lactic acid bacteria isolated from traditional Kurdish cheese can be used as natural antimicrobial agents.

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    In this study to determine the effect of sonication time and intensity on the activity of the alpha-amylase, Aspergillus Oryzae PTCC 5164 as a Producer of enzyme was used in the solid staste fermentation system.  A combination of wheat and barley (0:100, 50:50, 100:0) as a substrate, Ultrasound with the intensity treatment (35, 5/67 and 100%) and 5, 10 and 15 minutes were used. Statistical analysis with software Design Expert 6.0.2 showed that the effect of ultrasound on enzyme produced in culture platform is different. Alpha-amylase production with barley as the substrate had more resistant during the sonication. Also by increasing the time and intensity of sonication, negative effects of cavition became more apparent and enzyme activity decreased. Diminishing activity of the alpha-amylase produced, depends on the duration and intensity of sonication and combination of solid culture. Probably the π₀ → π* amide transitions and secondary structural components, especially b-sheet, of the enzyme was significantly influenced by ultrasound.

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In this study, low soluble and mechanical-tension resistant nanocomposite films were developed by adding different concentrations (5, 10 and 15% dw) of nanoclay type Cloisite Na⁺ (CNa⁺) to the soy flour polysaccharide. In order to investigate the physico-mechanical, structural and thermal properties of the developed nanocomposite, it has been synthetized by soluble molding method. When the nanoclaywas added to the biopolymer film, water solubility decreased, although the aforementioned trend was more significant when the concentration of the nanoclaywas raised. The film transparency was significantly declined when the nanoclay was added. By adding the nanoparticle, the film strength increased and this was increased when the nanoparticle concentration increased. Elongation at break decreased when the nanoparticle concentration was increased. The XRD results indicate that pure film specimen is amorphous whereas the biopolymer structure is becoming order and crystallinity increased when the nanoparticle was increased. These results revealed the peaks shifting to the lower degrees, increasing the interspace between nanoclaylayers and intercalation. From morphological point of view, a homogenous texture caused by adding nanoparticle to the polymer matrix was investigated using SEM. This study aimed to be successful for using the soy polysaccharide film as well as nanoparticle in order to introduce a new film in which used for nanocomposite synthetize.  

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Yarrowia lipolytica is unusual yeast that has the ability to produce important metabolites such as lipase enzymes. Lipase enzyme has many applications in different industries including manufacturing of detergents, food industry, pharmacy, fuel and etc. In this paper, we studied the lipase enzyme produced by the yeast under different treatments of nitrogen sources such as yeast extract, peptone, soybean meal, sesame meal and sesame meal extracts on the medium of Czapek Dox Broth. Selected treatments of nitrogen resources include treatment solution (100%), solution (50%) containing with sesame cake extract (3.6%), solution (50%) containing with sesame cake extract (3.6%) in distilled water, solution (50%) containing with yeast extract (3.6%) in distilled water and solution (50%) containing with peptone (3.6%) in distilled water on the medium (CDB). Fermentation time levels are considered 3, 4 and 5 days. Among examined treatments, Treatment solution (50%) containing with sesame cake extract (3.6%) on the medium (CDB) showed the highest lipase activity (91.5900±0.56241 and 67.5200 ± 0.01000 enzyme units, respectively) in the fourth day of incubation with stirring speed (120 rpm) and temperature (30 °C). The results show use of sesame cake extract increases lipase activity more than use of yeast extract and peptone at the level of 5%. Also, statistical analysis of resulted data showed use of sesame cake extract increases lipase activity significantly at 5% level in comparison with yeast extract and peptone.

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Omega 3 fatty acids are large group of polyunsaturated fatty acids with long carbon chain length. These fatty acids don’t produce in human body and should be provide by nutrients. The most important omega3 fatty acids are Eicosapentaenoic acid and docosahexaenoic acid that have beneficial effects on the human health. DHA is important in treatment of disease such as cancer, Alzheimer, heart attacks, arteritis romatoid, anxiety, inflammation and malignant diseases. In this research, the aims were to find suitable carbon and nitrogen sources to increase production of omega 3 fatty acid by native strain of schizochytrium. Also quantitative and qualitative effects of different carbon and nitrogen sources were determined on growth of strain production of omega 3 fatty acids rich in DHA. The results showed that the best carbon sources are glucose and glycerol and the best nitrogen source is yeast extract. Glucose increased production of biomass and glycerol increased production of omega 3 fatty acids. Finally, biomass, oil and DHA were produced 0.76, 0.5 and 0.48 g/L by schizochytrium strain in selective medium, respectively. The results showed novel native strain of Schizochytrium has potential for production of omega 3 fatty acids.

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Doogh is a traditional Iranian fermented milk drink, which is produced by lactic fermentation of pasteurized milk. In order to isolate and identify the microorganisms present in Iran industrial Doogh samples, polymerase chain reaction (PCR) was applied. Doogh samples were 17 name brands. After conducting the preliminary identification by microscopic observations and biochemical tests, in order to verify the obtained results the samples were pure-cultured which was followed by PCR and sequencing. According to the results obtained through sequencing of 16S rRNA, the identified bacteria belonged to lactic acid bacteria (Lactobacillus brevis, L. fermentum, L. paracaseiand L. gallinarum); gram-posetive spore-forming bacteria (Bacilluslicheniformis, B. anthracis and B. subtilis) and acetic acid bacteria (Acetobacter tropicalis and A. indonesiensis). Moreover, based on the results obtained by sequencing of D1/D2 26S rDNA the identified yeasts were including Pichia fermentans, Saccaromyces unisporous and Cryptococcus magnus. The obtaining of present study illustrated that in addition to identified non-starter lactic acid bacteria, other types of bacteria and yeasts were found in Iran industrial Doogh samples.

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Fermentation is used for centuries to protect quality improvements or flavor modifications of cereals, fruits, vegetables, milk and meat. Yellow Zabol kashk (Sistani) is a grain-dairy fermented product, which is highly consumed in Sistan-Baluchistan province. The aim of this study was to isolate and identify the Lactic Acid Bacteria involved in spontaneous fermentation of this product to introduce the native strains. These strains could be used in industry or some of them may be considered as probiotic strains. The cell morphology of each strain was investigated. Then gram-positive and catalase-negative isolates were selected. In order to classify 83 selected isolates that seemed Lactic Acid Bacteria according to preliminary experiments, physiological and biochemical tests, including growth at 10°C and 45°C, 6.5%  NaCl, pH=4.4 and pH=9.6, carbon dioxide production from Glucose and carbohydrates fermentation were performed. Twenty eight selected isolate identified genotypically based on 16S rRNA gene sequencing. The results showed that the isolates belong to: Lactobacillus plantarum (24.09 %), Lactobacillus helveticus (13.25 %), Lactobacillus brevis (963 %), Lactobacillus delbrueckii (18.07 %), Lactococcus lactis (13.25 %), Leuconostoc mesenteroides (9.63 %), Leuconostoc citreum (2.40 %) and Pediococcus pentosaceus (9.63 %). To identify the bacteria, especially lactic acid bacteria it is suggested using both culture and molecular-based method.

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The lipase is used broadly in different industries such as food, drug, petroleum and detergent industry due to the catalyst ability of wide range of conversion reactions such as hydrolyzed, esterification and transesterification . Yeasts are one of the main generators of lipases. In this paper, we use RSM and CCD in order to examine the effect of PH (5.5-7.5), time incubator (3-7days) and sesame meal extracts added to experimental medium (0-100%) on lipase generation and activity, generated biomass of Cryptococcus albidusand optimization of lipase generation process and generated biomass. The results showed that the percentages of sesame meal extracts added to experimental medium and time incubator are the most effective factors on lipase generation and activity and amount of generated biomass, respectively. Based on conducted experiments, optimized conditions of lipase generation and amount of generated biomass are determined PH 5.56 time incubator 7 days and percentages of sesame meal extracts added to experimental medium 100 percent in order to achieve maximum lipase activity (98.96 unit enzyme) and cell dry weight (1.14 gram per 100 mili liter medium).

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Objective: Zoledronic acid as a main treatment for osteoporosis has an important role in differentiation of mesenchymal stem cells. However, mechanism of osteoblastic differentiation induction by zoledronic acid is not well understood until now. In this research we evaluate zoledronic acid effect on methylation status of RUNX2 and DLX5 promoters. Materials and Methods: After isolation and expansion of hMSCs from BM, they were pulse treated with 5μM ZA for 3h, and incubated in osteogenic differentiation medium for 3 weeks. DNA was extracted after first, second and third weeks of culture and also from undifferentiated MSCs. After SBS treatment, gene specific methylation analysis for RUNX2 and DLX5 were carried out by MSP using methylated and unmethylated primers. Results: In the genes RUNX2 and DLX5, M and U primers of MSP amplified promoter regions of undifferentiated and osteoblastic differentiated MSCs. Therefore, methylation status in RUNX2 and DLX5 promoters present incomplete methylation. Conclusion: Methyltion patterns of RUNX2 and DLX5 don’t change during zoledronic acid osteoblastic differentiation of MSCs. Our findings show that zoledronic acid does not induce osteoblastic differentiation via epigenetic mechanisms. Therefore, zoledronic acid can induce osteoblastic differentiation in a manner independent from DNA epigenetic changes.

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Objectives: The study of erythropoiesis needs to develop the methods for erythroid progenitor cells (EPCs) culture using stem cell potency to differentiate into variety of hematopoietic cells lineages. In this study, we induced differentiation of cord blood stem cells into erythroid progenitor cells in a semisolid culture media. Materials and Methods: Cord blood mononuclear cells were isolated and cultured in liquid culture media consist of erythroid differentiation factors (phase I). Non-adherent cells were cultured in semisolid media containing SCF, IL-3, IL-6 and EPO (phase II). After one week, the appeared erythroid colonies were picked up. Characterization of differentiated cells was performed by assessment of CD235a and CD36 using flowcytometry, giemsa cytological staining and gene expression analysis of GATA-1, EKLF, α-globin genes by RT-PCR. Results: Flowcytometry analysis to detect CD235a and CD36 positive cells showed that 94.3% and 95.5% of differentiated cells have erythroid specific cell markers, respectively. Morphology of the cells in giemsa stained slides demonstrated erythroid progenitor cells, ranged from proerythroblast to orthochromatic erythroblast. The RT-PCR results, confirmed the precursor state of erythroid differentiated cells by expression of GATA-1, EKLF, α-globin genes. Conclusions: Cord blood stem cells have high potency to differentiate into erythroid progenitor cells using described method that can be utilized in the experimental studies.

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The objective of this study was to assess the microbial contamination of Razavi Khorasan (Iran) hot red pepper. The natural occurrence of aflatoxins and ochratoxin A in those samples was also investigated. For this purpose, 36 samples of this kind of pepper were collected from a farm and sun-dried. Standard and established methods were used for both microbiological analyses and mycotoxins identification. Total aerobic mesophilic counts of samples varied from 10² to 4×10⁶ cfu g^-1. Coliforms were present at high levels in all samples ranging from 1.9×10² to 3.52×10⁶ cfu g^-1that may indicate inappropriate hygienic quality of samples. 42% of the samples were of unsatisfactory quality due to the presence of E. coli. In all samples examined, sulphite-reducing clostridia (SRC) was below detection limit and Salmonella spp. was not detected. Fungi were found in all of the collected samples. Mold and yeast were generally high ranging from 2.4×10³ to 4.6×10⁶ cfu g^-1and the most predominant fungal genera were Aspergillus spp., Penicillium spp and Rhizopus spp. Considering the results obtained, the samples analyzed contain a high level of microorganisms and only two samples (6%) had acceptable levels for all microbial factors according to EU Commission Recommendation (directive2004/24/EC). 69% and 17% of samples were found contaminated with total aflatoxins and ochratoxin A, respectively, that might contribute to health hazards for humans. Overall, The Razavi Khorasan hot red pepper samples collected for this study were contaminated with microorganisms and mycotoxins, which suggests that hygiene practice pre- and post-harvesting must be improved if the region is to exploit fully the potential for this valuable product.

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Objective: Cutaneous leishmaniasis is an endemic infectious disease considered to be a crucial health problem in many countries, including Iran. As such, there is a need for new medications with few side effects. In the present research we have studied the effect of artimisinin on  Leishmania major (L. major) and cell death in vitro. Methods: A specific number of promastigotes of L. major were grown in the presence of different concentration of artimisinin to achieve IC50 of the drug. The MTT method was applied to evaluate the cytotoxic effect of the artiminisinin on L. major. Various densities of this drug were applied to study the induction of apoptosis by flow cytometry on L. major promastigotes. Results: We calculated the IC50 of artimisinin to be 25 μg/mlby promastigote assay. Promastigotes were incubated at 72 hours incubation with various doses of artimisinin (10, 25, 50 and 100 μg/ml). The dose 100 μg/ml showed the most apoptosis (68.16%) by Annexin-V FITC. Whereas the 10 μg/ml dose had the least apoptosis (12.78%). There was no change in the control group. According to MTT, the toxic effect of artiminisinin on L. major promastigotes increased with increasing drug concentration. Conclusions: This study revealed that artimisinin has a little toxic effect on macrophages. According to the flow cytometry and MTT results, artimisinin can be suggested as an appropriate drug for in vivo antileishmanial study.