Effect of Astaxanthin, Vitamin E, and Vitamin C in Combination with Calorie Restriction on Sperm Quality and Quantity in Male Rats

The aim of this study was to investigate the effect of calorie restriction and dietary antioxidant supplementation separately or in combination on the quality and quantity of sperm in male rat. Forty male rats were randomly allocated to four groups of 10 animals each, and fed for at least 86 days with an ad libitum diet (group 1), a restricted diet (group 2), an ad libitum diet and astaxanthin, vitamin E, and vitamin C supplements (group 3), or a restricted diet with astaxanthin, vitamin E, and vitamin C supplements (group 4). At the end of the study period, sperm count and motility were determined with a hemocytometer, and differences between the groups were analyzed by analysis of variance. In addition, total antioxidant capacity and 8-epi prostaglandin F2 alpha were measured at the beginning and end of the study period with an enzymelinked immunosorbent assay method. After 86 days, a significantly higher sperm count was seen in group 4 compared to other groups. The percentage of immotile sperm was significantly decreased in groups 2, 3, and 4 in comparison to group 1. A significant increase in total antioxidant capacity was observed in group 3 (p = 0.02) and group 4 (p = 0.02) compared to groups 1 and 2. Antioxidant supplementation with or without calorie restriction had no significant effect on serum isoprostane level in any group. Astaxanthinin, combined with vitamin E, vitamin C, and calorie restriction, was able to ameliorate, in part, infertility in male rats

Measurement of Heavy Metals (Nickel, Chromium, and Cobalt) in Wild and Farmed Carps (Cyprinus carpio) of Hamadan Province

Fish consumption has been considerably increased in Iran recently. On the other hand, the increase in aquatic ecosystem pollution can cause the accumulation of heavy metals in aquatic animals – the fish, in particular. Therefore, measuring the amount of heavy metals in fish is of great importance for consumers’ health. This study aimed to measure the amount of heavy metals (nickel, chromium, and cobalt) in wild and farmed carps (Cyprinus carpio) by using an ICP device. In this cross-sectional study which was performed in Hamadan province in 2018, 40 carp samples (20 wild carp samples and 20 farmed ones) were randomly collected from Anouch and Shirinsoo dams and from breeding centers of the province and, after completing the digestion phase, the amount of heavy metals in the samples were measured using the ICP device. The study results showed that the amounts of nickel metal in wild and farmed carps were equal to 0.108±0.086 and 0.102±0.108 mg/kg dry weight, respectively; and the amounts of chromium in wild and farmed fish samples were 0.348±0.396 and 0.136±0.074 mg/kg dry weight in muscle tissue, respectively. Cobalt metal was not observed in wild and cultured samples. According to the results from the statistical analysis, no significant difference was detected between wild and farmed fishes regarding contamination with nickel metal. However, a difference was found between wild and farmed fishes (P<0.05) regarding chromium. Taking into account the higher amount of nickel and chromium metals in the wild carp samples compared to the farmed ones, it was recommended that necessary measures be taken to control the sources responsible for polluting the aquatic environment and to prevent the penetration of industrial effluents and other polluting factors into the dams of Hamedan province in order for avoiding the increase in the amount of heavy metals in the province’s water sources

THE EFFECT OF FRESH GARLIC ON THE LIPID PROFILE AND ATHEROSCLEROSIS DEVELOPMENT IN MALE RATS FED WITH A HIGH GHEE DIET

Objective: Garlic has a protective effect against hyperlipidemia and ghee in diet is considered as a risk factor for hyperlipidemia. We examined the effects of fresh garlic administration on body weight, lipid profiles and plaque formation in the male rats fed with a high ghee diet.Methods: Twenty-four male Wistar rats were randomly divided into 3 groups of 8. The control group consumed an ordinary diet, Group 2 received the 31% ghee pellets (high ghee diet) and group 3 received the 8% garlic+31% ghee pellets. After 9 mo, serum levels of triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and atherosclerotic index (AI) were examined. Changes in body weight, daily food intake and plaque formation also were assayed in this survey.Results: The high ghee diet induced the significant increase (P&lt;0.05) in serum concentrations of TC, TG and HDL-C, and a decrease in LDL-C concentration (group 2). While fresh garlic increased TG (P&lt;0.05) and HDL-C levels and declined TC and LDL-C in treated rats (group 3). Meanwhile, ghee and garlic showed a favorable effect in reducing AI (P&lt;0.05). No histopathological changes were observed in the Aorta of the rats.Conclusion: Evidence obtained from this study indicates that ghee and fresh garlic has potential effects in the prevention and control of hyperlipidemia complications and are beneficial when taken as a dietary supplement.  Â

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigerator (4–5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage