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Background: Pseudomonas aeruginosa has become the most common cause of infections in burn patients. The aim of this study was to investigate the antibiotyping and genotyping of P.  aeruginosa strains isolated from burn patients in Mottahari hospital during June-October 2016. 
Materials and Methods: A total of 78 P.  aeruginosa strains were collected from wound infected patients. Identification of the isolates was performed by biochemical tests and confirmed by specific 16srDNA PCR. Antimicrobial susceptibility testing was done by disk diffusion method according to the CLSI guidelines. The isolates were then evaluated for genotyping by ERIC-PCR.
Results: From a total of 78 collected isolates, 77 isolates (98.7%) were confirmed as P. aeruginosa by specific PCR. We found 4 antibiotypes. The highest resistance was observed to imipenem and gentamicin (~100%), and the most sensitivity was shown to colistin (100%). Overall, MDR phenotype was observed in most of the isolates (98.7%). The PCR of ERIC box produced 52 different patterns and 3 main clusters. Also, 59 (83%), 2 (3%), and 9 (13%) isolates were included in Cluster A, B, and C, respectively, and Cluster A was the predominant ERIC profile.
Conclusion: The high resistance to antibiotics in our study may be due to their abundant use as the prophylactic or treatment regimen in wound infections. So appropriate use of antibiotics seems necessary, and colistin is a proper choice for treatment of burn infection. In genotyping, 3 main clusters and 52 different patterns were shown. A majority of the P.  aeruginosa strains isolated  from  burn   patients were related and belonged to Cluster A.

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  Abstract This study investigates the interaction between the leaders of social movements and public in the context of 2009 post-election events in Iran. For this aim, framing analysis approach was used as an analytical tool to capture the modification in framings in different stages of the movement. This approach puts an emphasis the importance of interpretive frameworks in shaping people’s perception of the situation and also the impact of leadership on mobilizing the public. A qualitative content analysis of the texts of the speeches and statements made by the movement leaders in a two-year period was conducted. This article divides the framings of the movement into three distinct periods and describes the characteristics of each one in details. The results show how the dynamics of a movement alonga social event can affectits leaders and subsequently make them modify their framings.    
 

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 Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory.

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Objective: RNA interference (RNAi) is considered as a potential approach for knocking down of target genes and their functional assessment. Lentiviral vectors serve as an efficient tool for transducing of foreign genes in a wide variety of mammalian cells. Fibronectin type I domain-containing 5 (Fndc5) is a glycosylated membrane protein which is shown that its transcript levels to be increased during the neural and cardiac differentiation of mouse embryonic stem cells (mESCs). Here, we reported the efficacy of Fndc5 gene silencing in mESCs using lentiviral vectors expressing shRNA.
Methods: Two distinct shRNA sequences targeting Fndc5 coding sequence (CDS) and one scramble shRNA sequence as a negative control were designed and commercially synthesized. Synthetic shRNA oligonucleotides were cloned into a lentiviral inducible vector after annealing downstream of the tetracycline inducible H1 promoter. The recombinant lentiviral vector was packaged in HEK293T cells, then mESCs were transduced by lentiviral particles. Expression of shRNA in transduced cell lines was induced by Doxycycline treatment for 48h.
Results: Evaluation of transcript levels of Fndc5 by real-time PCR showed a significant decrease in transduced cells by a mixture of two shRNAs.
Conclusion: Taken together, lentiviral-mediated RNA interference targeting Fndc5 gene could be considered as an efficient tool to silence the expression of the gene in transduced cell line to study the function of Fndc5.

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In this research, the extraction of protein from sprouted mung bean was conducted by the combination of ultrasound pretreatment, alkaline extraction and acid precipitation processes and the effects of sonication power (0, 50, 100, 150, 200, 250 and 300 W) and sonication time (10, 20, 30 and 40 min) on the structural and functional properties of the sprouted mung bean protein isolate (SMPI) were investigated. The results showed that the maximum extraction yield, protein solubility, water holding capacity (WHC), oil absorption capacity (OAC) and foaming capacity (FC) were reached in sonication power and the extraction time of 300 W and 30 min, respectively. Fourier transform infrared (FTIR) spectroscopy of the extracted proteins showed no destruction of the functional groups of the extracts during the sonication process. In addition, differential scanning calorimeter (DSC) analysis showed that longer sonication time and higher power of sonication led to more denaturation of proteins. Scanning electron microscopy (SEM) images illustrated considerable inter space and pores in the remaining sprouted mung bean cake at longer time and higher power of sonication. Based on the results, the functional properties of SMPI for use as a food ingredient could be enhanced by sonication, which is a green extraction process.

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