Showing 5 results for Jouyan
Volume 14, Issue 4 (9-2023)
Abstract
Aims
Alzheimer's disease (AD) is a neurodegenerative disease characterized by the progressive loss of neurons leading to cognitive and memory decay. Accumulation of phosphorylated cis-tau inside neurons is considered a factor in AD's pathological features. This study investigated the effects of extremely low-frequency (EMF) and radiofrequency (RF) electromagnetic fields on the proliferation and expression of phosphorylated tau in SH-SY5Y neuroblastoma cells.
Materials and Methods
SH-SY5Y cells treated were exposed to 50 Hz, 20 mT EMF, and 900 MHz for 24, 48, 72, and 96 hours, and the number of the viable cell were determined by MTT assay. Tau protein phosphorylation level was examined after exposure to EMF and RF at different time intervals.
Results
Exposure to the EMF and RF alone had no significant effect on the viability of SH-SY5Y cells compared to sham-exposed cells. However, the expression of phosphorylated cis-tau was significantly increased after exposure.
Conclusion
This study suggests that exposure of human neuroblastoma cells to a 50 Hz electromagnetic field and 900 MHz radiofrequency might induce phosphorylated cis-tau and thus enhance the potency of AD.
Volume 21, Issue 151 (September 2024)
Abstract
The process of cheese production and ripening takes place with the help of an inclusive range of diverse and continuous biochemical reactions, which, if balanced, lead to the production of products with very desirable quality characteristics, including color and physicochemical properties. In this study, the kid goat and calf lipases at the levels of 0.1, 0.2, 0.3, and 0.4 g (per 100 Kg retentate) were used in the production of ultrufiltrated Iranian white cheeses. The effect of lipase treatment on color parameters (L*, a* and b* values) and some physicochemical properties (acidity, moisture, protein and fat) of the product were evaluated. The cheese sample without enzymatic treatment considered as control and its color and physicochemical properties was compared with other cheese samples during 90 days of storage period. Analysis of variance showed that the lipase enzyme significantly increased L* and b* index values of the cheese samples but it had not significant effect on the a* index. Furthermore, the time of storage caused a significant increase in these color parameters. Treatment with lipase and storage time had also significant effect on the physicochemical parameters. In general, by increasing the amount of lipase, and storage period, the amounts of acidity, moisture and protein increased and fat content decreased meaningfully. The results of this study revealed that by using 0.3-0.4 g lipase, particularly kid goat lipase, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced.
Volume 21, Issue 155 (12-2024)
Abstract
Among the food products, yogurt is very popular due to its distinctive characteristics such as the presence of lactic acid bacteria and nutritional and therapeutic properties. In any case, consumption of high-fat yogurt can endanger health on the one hand, and on the other hand, reducing fat reduces the quality of the product. Therefore, this research was conducted with the aim of investigating the possibility of improving the characteristics of low-fat stirred yogurt using the treatment of microbial enzyme transglutaminase (MTG) and Persian gum (PG). Low-fat stirred yogurt samples were produced using levels of 0, 0.1 and 0.2% (w/v) of PG gum and levels of 0 and 0.015% (w/v) of MTG enzyme. The physicochemical characteristics and color values of the samples were evaluated during 14 days of storage in the refrigerator. Based on the results of this research, the addition of PG and MTG enzyme significantly reduced acidity and syneresis (p<0.05). Furthermore, the addition of gum increased lightness and redness and reduced yellowness. Although the enzyme treatment like PG increased the lightness and redness, it caused an increase in the yellowness of the yogurt. Storage time significantly decreased syneresis and lightness parameters and increased yogurt acidity and redness and yellowness indexes (p<0.001). In conclusion, the results of this research showed that by using transglutaminase enzyme treatment (0.015%) and adding Persian gum (especially 0.2%), low-fat stirred yogurt with acceptable physicochemical characteristics and color can be produced and the quality of low-fat stirred yogurt can be improved.
Volume 21, Issue 156 (February 2025)
Abstract
The current investigation was conducted to study the effect of Persian gum (PG) and microbial transglutaminase (MTGase) on textural characteristics of ultrafiltrated semi-fat white cheese during 60 days of cold storage. In order to produce semi-fat cheeses, PG was used at three levels of 0, 0.25, and 0.5% and MTGase enzyme at three levels of 0, 0.5 and 1 unit (U) per gram of protein. Cheese samples without any treatment were considered as control samples. The findings of this study revealed that addition of PG, opposite to MTGase, caused a significant reduction of the cheese pH values (p < 0.05). During the storage period, the pH values of all cheese samples decreased, but statistically there was a significant difference only between the first and 30th days of storage. During the storage period, the addition of PG led to a decrease in the amount of hydration of the samples until the 30th day of storage, but then the amount of hydration of the samples increased until the end of the 60th day. The results obtained from the analysis of the texture characteristics revealed that MTGase treatment up to 0.5 U decreased the firmness, gumminess, springiness and chewability and increased the adhesiveness of the cheese samples, but using a higher amount of the enzyme (1 U) caused a significant contrary change in the mentioned trend (p>0.001). Also, the addition of PG decreased the firmness, cohesiveness, gumminess, springiness and chewability and increased the adhesiveness of the cheese samples (p < 0.001). In general, with the passage of time during the cold storage, all the textural parameters, except adhesiveness, decreased significantly. The results of this research showed that it is possible to produce cheese with good quality by using the levels of 0.25 to 0.5% PG and 0.5 units of MTGase.
Volume 21, Issue 157 (March 2025)
Abstract
Quinoa, a nutritionally valuable pseudocereal, is rich in protein, carbohydrates, minerals, unsaturated fatty acids, vitamins, and fiber. Considering the high nutritional value of quinoa flour, this study aimed to produce Ferni (which is Porridge in English), a popular Iranian dairy dessert, using quinoa flour. For this purpose, quinoa flour (0, 20, 40, and 60%) was added to a mixture of cow's milk and buffalo milk (0, 50, and 100%) and sugar. The mixture was heated until the desired consistency was reached and then cooled in small containers and stored in the refrigerator for 14 days. Physicochemical and sensory tests were performed on the samples during storage. The results were analyzed using SPSS software and Duncan's test for mean comparison at a 95% confidence level. The results showed that with the replacement of rice flour with quinoa flour, the dry matter, ash, fat, acidity, water holding capacity, redness intensity (a*), firmness, stickiness, and texture acceptance of the dessert samples increased. On the other hand, the values of pH, yellowness intensity (b*), and odor and flavor acceptance of the dessert samples decreased. But, with increasing percentage of replacement of rice flour with quinoa flour, the values of lightness intensity (L*), color acceptance, taste acceptance, and overall acceptance decreased. On the other hand, the values of pH, water holding capacity, firmness, lightness intensity (L*), appearance color, odor and flavor, texture, and overall acceptance decreased. In conclusion, the results of this study suggest that up to 40% of rice flour can be replaced with quinoa flour to enrich Ferni.
