Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets

This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solution (0.5 %) and citric acid solution (0.5 %) were considered as treatments. Rancidity development was measured by several biochemical indicators including Free Fatty Acids, Peroxide values and Thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid (FFA), primary and secondary oxidation products of control samples were significantly higher than those in other treatments (p<0.05). Also, expressible moisture and pH value of treated samples were significantly lower than those in control (p<0.05). However both antioxidants (AA and CA) extended shelf life of frozen fillets but rancidity development in CA treated samples was higher than other samples during storage. Results showed that all three treatments had significant effect on delaying lipid oxidation (p<0.05) but usage of AA and vacuum packaging had the best effect on delaying lipid oxidation and increasing shelf-life of fillets (p<0.05) . Thus the employment of AA and vacuum packaging alone or in combination with other protective strategies is recommended

Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets

Abstract This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solution (0.5 %) and citric acid solution (0.5 %) were considered as treatments. Rancidity development was measured by several biochemical indicators including Free Fatty Acids, Peroxide values and Thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid (FFA), primary and secondary oxidation products of control samples were significantly higher than those in other treatments (p&lt;0.05). Also, expressible moisture and pH value of treated samples were significantly lower than those in control (p&lt;0.05). However both antioxidants (AA and CA) extended shelf life of frozen fillets but rancidity development in CA treated samples was higher than other samples during storage. Results showed that all three treatments had significant effect on delaying lipid oxidation (p&lt;0.05) but usage of AA and vacuum packaging had the best effect on delaying lipid oxidation and increasing shelf-life of fillets (p&lt;0.05). Thus the employment of AA and vacuum packaging alone or in combination with other protective strategies is recommended

Developing an interesting electrochemical biosensing system from an enzyme inhibition study: Binding, inhibition and determination of catalase by ascorbate

By this article, we are going to report results of one of works which has been performed on investigation of the binding and inhibition of catalase (CAT) by ascorbate (ASC). To achieve this goal, different electrochemical experiments have been performed and their data have been analyzed by conventional and chemometric methods. Conventional methods were including direct analysis of the electrochemical data by observation of them and using simple mathematical equations while chemometric analyses of the electrochemical data helped us to obtain more information which completed the previous information and gave us a new insight to the binding of the ASC with CAT. The next step of our study was devoted to the investigation of the binding of ASC with CAT by molecular docking methods which gave us new information about binding and inhibition of the CAT by ASC. All the steps gave specific information which not only confirmed each other but also gave new information which helped us to better understanding the mechanism of the binding and inhibition of the CAT by ASC. Finally, based on inhibition of the CAT by ASC, we have developed a novel impedimetric method for determination of the CAT. © 2020 The Author(s

Potential Role of Lactobacillus and Bifidobacterium for Preventing Kidney Stones

Background: A probiotic is a living microorganism that promotes host health when grown under appropriate con-ditions. Kidney stones are one of the universal agonizing diseases that have increased dramatically in recent years. One of the causes of this disease is hyperoxaluria (HOU), which is known to be an important factor in the forma-tion of oxalate stones and is manifested by high levels of oxalate in the urine. In addition, about 80 of kidney stones contain oxalate, and decomposition of this material by microbes is one way to dispose of it.Methods: Therefore, we examined a bacterial mixture containing Lactobacillus plantarum, Lactobacillus casei, Lac-tobacillus acidophilus, and Bifidobacterium longum to prevent of oxalate production in Wistar rats with kidney stones. We divided the rats into 6 groups defined in the method.Results: The results of this study clearly show a decrease in urinary oxalate levels by exogenous means by L. plan-tarum, L. casei, L. acidophilus, and B. longum at the beginning of the experiment. Therefore, these bacteria can be used to control and prevent the formation of kidney stones.Conclusions: However, further studies should be conducted on the effects of these bacteria, and it is recommended to identify the gene responsible for the degradation of oxalate in order to develop a new probiotic