Optimization of Vacuum Frying Parameters in Combination with Osmotic Dehydration of Kiwi Slices to Produce Healthy Product

Osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. Processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. The low temperatures employed in this method resulted in the products with the desired texture, nutritional, and colour. The purpose of this research was evaluation of the variable effects of osmotic dehydration process (ambient pressure, contact time of product and solution, concentration and temperature of osmotic solution) on the quality factors of product (colour changes, texture, moisture, oil uptake, and water loss to solid gain ratio) and achieving the optimum process conditions. Studying the quality parameters of the product, the temperature range of osmotic solution, pressure, concentration of the osmotic solution and contact time of product and solution were assumed as 30 to 50°C, 500 to 700 mbar, 30 to 50% and 60 to 180 min, respectively. The test plans involving 31 tests were obtained by using response surface statistical models and central composite design. They were fried at the condition of 108ºC, 8 min and 320 mbar by using statistical correlations, 48.71ºC for the osmotic solution temperature, 592.07 mbar for the pressure, 62.92 min for the time and 34.87% for the osmotic solution. Concentrations were obtained as optimum conditions of osmotic dehydration of kiwi slices under reduced pressure. In summary combination of osmotic dehydration and vacuum frying improved the quality of the final fried kiwi, so this method is recommended for production of healthy products

Soluble Receptor for Advanced Glycation End Products (sRAGE) is Up-Regulated in Multiple Sclerosis Patients Treated with Interferon β-1a

Background/Aims: Multiple sclerosis (MS) is a chronic inflammatory disorder of the central nervous system. Considering the role of immune system in its pathogenesis, researchers have focused on evaluation of the expression of immune-related genes or proteins in MS patients. Among proteins whose participation in inflammatory process has been documented is the receptor for advanced glycation end products (RAGE). Methods: In the present study, we compared RAGE transcript levels by means of quantitative real-time PCR as well as the serum level of soluble RAGE (sRAGE) by means of enzyme- linked immunosorbent assay (ELISA) in 50 IFNβ-1a responsive relapsing-remitting MS patients when compared with age and sex-matched healthy subjects. Results: Elevated expression of RAGE as well as higher levels of sRAGE were detected in IFN-β responsive MS patients compared with the controls. A significant inverse correlation between sRAGE plasma concentrations and the expanded disability status scale (EDSS) was also detected in which each unit of increase in sRAGE level resulted in a 0.308 unit decrease in EDSS. Conclusion: Considering the stable clinical state of the MS patients in this study and their response to IFNβ-1a, the elevated levels of sRAGE in patients compared with healthy subjects could be related to the effects of this kind of treatment