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Objective: In this study quantitative expression of MDR1 and hOCT1 genes in CML patients and normal people were measured using Real-Time PCR. Materials and Methods: To study quantitative expression of these genes by real-time PCR, master-mix with syber green was used. Peripheral blood samples from 30 CML patients and 27 normal persons were harvested. Real-time PCR results were analyzed with relative quantification method. Result: This study showed that in the patients group who were under treatment with Imatib, MDR1 gene expression was increased which was statistically significant. This increase has a direct relation with disease progress. Gene expression in AP and BP patients was also higher than CP patients. In contrast, hOCT1 expression in patients group in comparison with normal group was not statistically significant. Conclusion: MDR1 increase in leukemic cell membrane results in the reduction of intra-cellular drug concentration. Thus, optimal concentration of drug for inhibition of BCR-ABL tyrosine kinase is not achieved which culminated in disease progression to AP and BP phases. Moreover changes in hOCT1 gene expression as an influx transporter of Imatib could affect intracellular concentration of drug and finally determine therapy outcome. However, in this study hOCT1 gene expression was variable and was not statistically significant.

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Kefir is a common drink in the Central Asian region and it has beneficial effects in improving the health of consumers. The aim of this study was to investigate the effect of adding different ewe's cheese whey to kefir drink on the survival rate of microorganisms of kefir including Lactobacilli, Lactococci and yeast. After the preparation of kefir drink, the ratio of 0, 5, 7.5 and 10% ewe's cheese whey was added to kefir drink. The samples were stored in the refrigerator and acidity, pH, number of Lactobacilli, Lactococci, and yeast were determined at 1, 7, 14, 21, and 28 days. The results of the study showed that the highest number of Lactobacilli on 14th and 21th days was 9.32 ± 30.0 and 9.23 ± 0.30 log cfu/ml, respectively. The highest number of Lactococci in the control and kefir samples contained 7.5% whey on 21th day was 10.42 ± 0.17 log cfu/ml. The highest number of yeast in samples have 0, 5 and 7.5% whey in the 21th day was 7.37 ± 0.17, 7.87 ± 0.17, and 7.48 ± 0.17 log cfu/ml, respectively. The results of sensory evaluation showed that in the samples of kefir drinks containing 5 and 7.5% whey produced the highest score in overall utility. According to the results, it seems that kefir dough containing 7.5% whey can be used to produce kefir drink.

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Ice cream, because of its ability to survive probiotics in it and is popular due to its sensory properties, is a good environment for transmitting probiotics to the body. The purpose of this study was to investigate the possibility of producing probiotic cacao ice cream using Stevia. For this purpose, stevia was replaced with 0, 10, 25, and 50% sugar-based ice cream formulation in samples containing Bifidobacterium animalis subsp. Lactis, and the samples were tested for bacterial viability, acidity, pH, and sensory evaluation in three replication in period time 1, 7, and 14 days. The highest levels of Bifidobacterium animalis subsp. Lactis in 50% stevia on first day of storage was 10.56 ± 0.06 Log cfu/g. The count of bacteria in all samples was more than optimal and determined during the storage period. Also, increasing the percentage of stevia, reduced the sensory properties of the samples. According to the results of the current study, for the production of low-calorie ice cream, cocoa ice cream containing 50% stevia can be suggested for production.

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Antibiotic residues in meat products may have public health implications. The aim of this study was to determine the tylosin residue level in meat products(sausages, persian sausages, and hamburgers) in Tabriz. For this study 60 samples( 20 samples from each meat product) were collected from food supply stores from March to May 2021, randomly. The tylosin residue levels were detected by the HPLC method. Of all samples, 90 percent of sausages, and 100 percent of hamburgers had tylosin residue. The mean of tylosin residue in sausages, persian sausages(Kalbas), and hamburgers were 19.34±2.62, 22.2±2.62 , and 39.2±2.62 µg/Kg, respectively. The mean of tylosin residue in hamburgers was higher than in other products significantly. In addition, the residual amount of tylosin in all samples was lower than the allowed limit of Codex Alimentarius(100 µg/Kg). Furthermore, the tylosin residue level in hamburgers with 90 percent meat was higher than hamburgers with 70 percent meat significantly. Even though the amount of tylosin residues is low in meat products in Tabriz, continuous control of antibiotic residues in meat products is recommended.
 

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Phytosterols are among the most important plant sterol compounds. This study was conducted to identify and determine the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method without derivatization. A total of 60 yogurt samples, including 20 pasteurized high-fat yogurt samples, 20 pasteurized cream yogurt samples, and 20 traditional high-fat yogurt samples, were collected randomly from dairy product supply centers in Tehran from January to March 2022. Then, the amount of cholesterol and four phytosterol compounds including brassicasterol, campesterol, stigmasterol, and beta-sitosterol in yogurt samples were determined using gas chromatography assay without derivatization. The results showed that the total sterols in high-fat, creamy, and traditional yogurt samples were 504.08±55.79, 816.21±51.87, and 332.8±41.22  mg/100mL, respectively. The highest and lowest percentage of cholesterol belongs to cream (%54.75±065) and traditional yogurt (%46.57±0.65), respectively(p<0.05). Also, the highest percentage of phytosterol belongs to traditional yogurt(%54.75±065) and there was a significant difference with other yogurts(p<0.05). The results also showed that the total phytosterols were more than the permissible limit of the national standard (3%) in all samples. According to the results, phytosterols are used in various yogurts distributed in Tehran, which is against the national standard of Iran. Therefore, periodic and regular evaluation of phytosterols in distributed yogurts should be done throughout the year by regulatory bodies and prevent the violation of consumers' rights.
 

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Milk and dairy products such as yogurt and kashk have long been used as part of the human diet and are among the most important suppliers of a large part of the human need for calcium. This study aimed to investigate the microbial quality of Rasht traditional yogurt and kashk samples. 25 samples of traditional yogurt and 25 samples of traditional liquid kashk were randomly collected from the supply centers of Rasht from December to March 2021. The microbial quality of the samples was investigated in terms of contamination with coliform, Escherichia coli, coagulase-positive staphylococci, sulfite-reducing clostridia, mold, and yeast. The contamination with coliform in traditional yogurt and kashk was 0.35 ± 0.12 and 0.11 ± 0.08 log cfu/g, and the contamination with mold and yeast in traditional yogurt and kashk was 2.07 ± 0.52 and 0.60 ± 0.18 log cfu/g, respectively. No significant difference was found between the samples of traditional yogurt and kashk in terms of contamination with E.coli, but a significant difference was between traditional yogurt and kashk samples in terms of contamination with mold and yeast and their contamination level was much higher. According to the results, the microbial quality of traditional yogurt was low. Therefore, health control of production units and monitoring of traditional yogurt production in Rasht City should be done continuously until the contamination in traditional yogurt is reduced.