Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins

The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4 oC. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P <0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL(-1)) showed the highest TPC followed by cow kefir (65-73.15 mg GAE 100 mL(-1)), camel kefir (61.2-69.91 mg GAE 100 mL(-1)) and goat kefir (58.31-73.5 mg GAE 100 mL(-1)) (P <0.05). Camel yogurt possesses the highest TPC (56.5-68.25 mg GAE 100 mL(-1)) followed by ewe (40.32-46.5 mg GAE 100 mL(-1)), cow (29.5-35.5 mg GAE 100 mL(-1)) and goat (20.03-26.85 mg GAE 100 mL(-1)) yogurt (P <0.05). According to DPPH, FRAP, and ABTS results, the antioxidant activity of samples was as follows in descending order: ewe kefir, camel kefir, ewe yogurt, camel yogurt, cow kefir, goat kefir, goat yogurt, cow yogurt.Peer reviewe

Evaluation of Demographic Characteristics and Therapeutic Response to ocular Chemical Burn in Patients Referred to Eye Emergency Department of Farshchian Hospital in 2015-2016

Objective:The chemical eye burn is one of the major emergencies in the ophthalmology that will result in irreparable complications in case of inappropriate and timely treatment in severe casesMaterial and Methods:In this cross-sectional study 250 patients with ocular chemical burn who   referred to Farshchian Hospital were enrolled. Demographic characteristic and information regarding the burn were obtained. The Hughes-Roper-Hall classification was used for grading the severity of injury. All patients reevaluated 6 weeks later after injury.Results:Of 250 patients with complete follow up 155 cases ( 62% ) were male and 95 cases ( 38 % ) were female. Chemical injury were more common in the 20-40 years age group ( 108 case = 43/2 % ).The most common cause of chemical injury were occupational injury( 120 case = 48 % ).127 case (50/8 % ) of patients referred during The first hour after injury. The most common material of injury was acid in 102 cases (40/8 % ).Grade I burn was seen in 92 cases ( 36/8 % ) and grade IV in 30 cases ( 12 % ).Grading of the injury was related to the referring time after chemical burn. Severity of injury was more in alkaline burn.In 50 % of grade IV causes the burn had alkaline origin, however only 13/3 % of acid burn had grade IV severity. ( p : 0/001)Conclusion:The incidence of ocular chemical burn was approximately 2/19 % of all patients who referred to emergency ophthalmology service .According to this study ocular injury are more common in the men 20-40 years age group. The most common cause was occupational injury. Delay in referring and alkaline material were poor prognostic factor

The Effect of Essential Oils on Foodborne Pathogens in Leafy Vegetables

Background and Aims Prepared vegetables mixes are one of the most promising developments in the fresh-cut food industry. The aim of this study was to investigate the ability of Origanum compactum (oregano), Eugenia caryophyllus (clove), and Zataria multiflora Boiss (zataria) essential oils (EOs) to control the growth of potentially cross contaminating pathogens and endogenous microbiota in commercial vegetable leaves, processed in a fresh-cut produce company. Materials and Methods After the sanitizing washing step, 25 grams of vegetables were packed in strile poly-ethylen bags and sprayed by various concentrations (3, 5 and 10 percent) of emulsions of EOs (0.8 ml). Results Zataria EO emulsions of 3 percent, 5 percent and 10 percent reduced Escherichia coli O157:H7 by 1.7, 2.2 and 3.5 log cfu/g in vegetables after 5 days of storage at 7 &deg;C. By contrast, reductions in E. coli O157:H7 counts remained the same when clove was applied at concentrations of 5 percent and 10 percent (2.5 log cfu/g reduction). Oregano (10 percent) reduced inoculated E. coli O157:H7 counts in vegetables by a maximum of 0.5 log cfu/g after 5 days of storage at 7 &deg;C. Zataria showed strong antimicrobial efficacy against E. coli O157:H7 and also against the endogenous microbiota of vegetables stored for 9 days. Feline calicivirus (FCV), anorovirus surrogate, survived on inoculated vegetables during refrigerated storage (9 days at 7 &deg;C) regardless of treatment. Refrigeration temperatures completely annulled the effectiveness of the EOs against FCV. Conclusion This study shows that EOs, and zataria in particular, have great potential use as an additional barrier to reduce contaminationrelated risks in salads. * Corresponding Author: Amol University of Special Modern Technologies, Faculty of Veterinary Medicine. E-mail: [email protected]

The Inhibitory Effects of 2 Commercial Probiotic Strains on the Growth of Staphylococcus aureus and Gene Expression of Enterotoxin A

Background: Food-borne intoxications are current problems in human society and most of them are caused by the enterotoxins of Staphylococcus aureus. Staphylococcal enterotoxin A (SEA) is the most frequently responsible for staphylococcal food poisoning outbreaks. From a food safety and human health point of view, lactic acid bacteria (LAB) may provide a promising strategy to combat the pathogenic bacteria, particularly S. aureus. Objective: The objective of this study was to evaluate the inhibitory activity of two commercial lactobacillus strains on growth and enterotoxin A production by S. aureus. Moreover, the inhibitory effect of these strains on gene expression of enterotoxin type A was assessed using real-time Polymerase chain reaction (PCR). Materials and Methods: In this study the inhibitory effect of two commercial probiotic strains, Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 on the growth and enterotoxin production of S. aureus was evaluated at 25 and 35°C. The gene expression of SEA of S. aureus was also evaluated by real time (RT) PCR technique. Results: The lactobacillus strains decreased the bacterial count at both temperatures compared with the control group. This reduced effect was greater at 25°C (3 log/CFU) than 35°C (2 log/CFU). The production of SEA, SEC and SEE was inhibited by the lactobacillus strains. Furthermore, the gene expression of SEA was significantly suppressed in S. aureus co cultured with studied lactobacillus strains and the greatest down-regulation of sea (10.31 fold) was observed in co-incubation of S. aureus with LC01 at 25°C. Conclusion: This research raises important implications for the potential use of LAB as a natural preservative in foodstuffs by correct microbial ecology of the environment and a new approach for biocontrol of S. aureus

Antibacterial activity of Carum copticum essential oil against Escherichia Coli O157:H7 in meat: Stx genes expression

This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of bacterium in TSB over 72 h (at 35 A degrees C) and ground beef over 9 days (at 4 A degrees C); and (c) investigation of gene expression involved in Shiga toxins production using relative quantitative real-time PCR method. The MIC in broth and ground beef medium were determined as 0.05 (v/v) and 1.75 % (v/w), respectively. In comparison with control cultures, the EO concentration of 0.03 % in broth caused reduction of colony counting as 1.93, 1.79, and 2.62 log(10) CFU ml(-1) after 24, 48, and 72 h at 35 A degrees C, and similarly EO (0.75 %) in ground beef resulted to reduction of colony counting as 1.03, 0.92, 1.48, and 2.12 log(10) CFU g (-1) after 2, 5, 7, and 9 days at 4 A degrees C, respectively. An increase and decrease in gene expression were observed as result of EO addition (0.03 %) to broth and (0.5 %) to ground beef was noticed, respectively732265272CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ324027429

Essential oil composition and antioxidant capacity of carum copticum and its antibacterial effect on staphylococcus aureus, enterococcus faecalis and escherichia coli O157:H7

Antibacterial activity, also antioxidant capacity of Carum copticum was evaluated; in addition, a mechanism for its antibacterial action against both Gram positive and Gram negative bacteria were introduced. Presence of antimicrobial constituents (thymol, p‐cymene, γ‐terpinene) were confirmed by gas chromatography/mass spectrometry. Micro‐well dilution and disk diffusion assays were applied to assess the antibacterial activity of C. copticum against Staphylococcus aureus, Enterococcus faecalis and Escherichia coli O157:H7. The mechanism of the antibacterial activity was also evaluated by scanning electron microscopy. Total phenolic concentration of EO was 831.16 ± 3.75 mg of gallic acid equivalents per gram of oil. The minimum inhibitory concentrations of EO against S. aureus, E. faecalis and E. coli O157:H7 were 0.044%, 0.07% and 0.05%, (vol/vol) respectively. Moreover addition of C. copticum EO to minced beef at concentrations of 0.75 and 1% significantly enhanced fresh meat odor and color413CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ302763/2014-7; 190178/2013-