Chemical Composition, Antioxidant and Antibacterial Activity of Bunium persicum, Eucalyptus globulus, and Rose Water on Multidrug-Resistant Listeria Species

This research was aimed at investigating the antioxidant and antibacterial activity of Bunium persicum, Eucalyptus globulus, and rose water on multidrug-resistant Listeria species. The antibiotic resistance of Listeria spp obtained from seafood samples were determined by the Kirby-Bauer method. The antioxidant and antibacterial activity of the essential oils and extracts were evaluated using ferric reducing antioxidant power and microdilution methods, respectively. A total 2 samples (1.88) were positive for Listeria spp. L monocytogenes was found to be resistant to ampicillin, amoxicillin/clavulanic acid, penicillin, vancomycin, and kanamycin. B persicum essential oil showed the greatest antioxidant activity (248.56 ± 1.09 µM Fe 2+ /g). The E globulus essential oil showed consistently strong antimicrobial activity against L monocytogenes and L grayi, while rose water showed no antimicrobial activity against any of the tested bacterial strains. The results showed that after adding the B persicum and E globulus essential oils to bacteria, the cell components� release increased significantly. © The Author(s) 2018

Molecular identification of Sarcocystis species in raw hamburgers using PCR–RFLP method in Kashan, central Iran

The prevalence of bovine Sarcocystosis is high in the most regions of the world. It can be a human health problem due to consumption of raw or under cooked hamburgers or other bovine meat products. This study was carried out to investigate the prevalence and species identification of Sarcocystis among of hamburgers, using PCR–RFLP methods in Kashan, central Iran. Overall 200 raw industrial hamburgers samples with at least 60% meat were randomly collected from nine different brands in Kashan, central Iran. The genomic DNA was extracted and a PCR–RFLP method was used to amplify an approximately 900 bp fragment at the 18S rRNA(SSU) gene, restriction enzyme BclI was used for species identification. The results showed that 58 (29%) of 200 tested hamburger samples were infected to Sarcocystis spp. The prevalence rate was 31.25 and 26.9% in the hamburgers with 90 and 60–75% meat, respectively. According to PCR–RFLP analysis, 43 (74.1%) of the 58 isolates were Sarcocystis cruzi, 12 (20.7%) showed co-infection to S. cruzi and Sarcocystis hirsuta, 2 (3.5%) was mixed infected to S. cruzi and Sarcocystis hominis, 1 (1.7%) showed the pattern of mix infection to three species. This study revealed one-third of industrial hamburger were infected to S. cruzi or mixed infection of S. cruzi with other bovine sarcocytosis. To prevent cattle infection, the possible ingestion of the disposal sporocyst stage from dogs must be eliminated. Although in this study, the prevalence of S. hominis was low and cannot be considered as a major zoonosis, it should be recommended avoiding eating under cooked hamburger and other bovine meat products to prevent human infection

The Effects of Probiotic Honey Consumption on Metabolic Status in Patients with Diabetic Nephropathy: a Randomized, Double-Blind, Controlled Trial

To the best of our knowledge, this study is the first evaluating the effects of probiotic honey intake on glycemic control, lipid profiles, biomarkers of inflammation, and oxidative stress in patients with diabetic nephropathy (DN). This investigation was conducted to evaluate the effects of probiotic honey intake on metabolic status in patients with DN. This randomized, double-blind, controlled clinical trial was performed among 60 patients with DN. Patients were randomly allocated into two groups to receive either 25 g/day probiotic honey containing a viable and heat-resistant probiotic Bacillus coagulans T11 (IBRC-M10791) (10 8  CFU/g) or 25 g/day control honey (n = 30 each group) for 12 weeks. Fasting blood samples were taken at baseline and 12 weeks after supplementation to quantify glycemic status, lipid concentrations, biomarkers of inflammation, and oxidative stress. After 12 weeks of intervention, patients who received probiotic honey compared with the control honey had significantly decreased serum insulin levels (� 1.2 ± 1.8 vs. � 0.1 ± 1.3 μIU/mL, P = 0.004) and homeostasis model of assessment-estimated insulin resistance (� 0.5 ± 0.6 vs. 0.003 ± 0.4, P = 0.002) and significantly improved quantitative insulin sensitivity check index (+ 0.005 ± 0.009 vs. � 0.0007 ± 0.005, P = 0.004). Additionally, compared with the control honey, probiotic honey intake has resulted in a significant reduction in total-/HDL-cholesterol (� 0.2 ± 0.5 vs. + 0.1 ± 0.1, P = 0.04). Probiotic honey intake significantly reduced serum high-sensitivity C-reactive protein (hs-CRP) (� 1.9 ± 2.4 vs. � 0.2 ± 2.7 mg/L, P = 0.01) and plasma malondialdehyde (MDA) levels (� 0.1 ± 0.6 vs. + 0.6 ± 1.0 μmol/L, P = 0.002) compared with the control honey. Probiotic honey intake had no significant effects on other metabolic profiles compared with the control honey. Overall, findings from the current study demonstrated that probiotic honey consumption for 12 weeks among DN patients had beneficial effects on insulin metabolism, total-/HDL-cholesterol, serum hs-CRP, and plasma MDA levels, but did not affect other metabolic profiles. http://www.irct.ir: IRCT201705035623N115. © 2018, Springer Science+Business Media, LLC, part of Springer Nature

A Comparative Study on the Antibacterial Activity of Artemisia dracunculus and Ocimum basilicum Essential Oils on Multidrug Resistant Bacteria Isolated from Ready to Eat Foods

Abstract The aim of this study was to determine the antibiotic resistance pattern in E.coli and Salmonella isolated from ready to eat (RTE) foods such as hamburger, salad, frozen vegetable, traditional ice cream, halva and kebab and their sensitivity to Artemisia dracunculus and Ocimum basilicum essential oils (EOs). The antibiotic resistance of 18 E.coli and 2 Salmonella obtained isolates were determined by Kirby Bauer method. Also, susceptibility of the obtained isolates were evaluated by micro-dilution and agar disk diffusion methods to EOs. All of the E. coli isolates were resistant to amoxicillin/clavulanic acid, ampicillin, nitrofurantoin, tetracycline, kanamycin and gentamycin. Two Salmonella isolates were found to be resistant to amoxicillin/clavulanic acid, ceftazidime, kanamycin, ceftriaxone and chloramphenicol. The antibacterial activity of Ocimum basilicum EO was higher than Artemisia dracunculus EO against multi-drug resistance (MDR) bacteria. MDR Salmonella isolates were more susceptible to EOs than MDR E. coli. Therefore, the above EOs could be used as a potential source of natural antibacterial agents against MDR bacteria in food. Keywords: Antibacterial agents, drug resistance, Salmonella, Escherichia coli, essential oil

Ethanolic Walnut Kernel Phenolic Compounds and its Antimicrobial Effect

Introduction: Food-borne pathogens are causes of poisoning and gastrointestinal infections. In recent years, it is recommended to use natural materials like plant extracts and essences instead of chemical preservatives in food industry. Therefore, the aim of this study was to identify the phenolic compounds of ethanolic walnut kernel and its antimicrobial effect on some food-borne pathogens. Methods: In this experimental study, after collection of walnut kernel, its ethanolic extract was prepared. Then its antimicrobial activity on salmonella typhimurium, shigella disentriae, listeria monocytogenes was examined as Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) using microdilution method. Chloramphenicol (30µg) was used as the reference antimicrobial agent. Total phenols, flavonoids and flavonols were also determined by colorimetric method. Results: The results showed that MIC was between 0.625 and 1.25 mg/ml and MBC was between 1.25 and 2.5mg/ml for ethanolic extract. Total phenols were 365±14.71mg/g gallic acid equivalent, and total flavonoids and flavonols were 285±12.25 and 132± 1.63mg/g rutin equivalent, respectively. Conclusion: These findings showed that walnut kernel has antibacterial effects on three aforementioned bacteria and can substitute for chemical preservatives. More studies, such as examinations in food models are needed to unravel the antimicrobial effects of this plant

Use of Tarragon (Artemisia dracunculus) essential oil as a natural preservative in beef burger

Nowdays, adding natural food preservatives is one of the methods for increasing shelf-life. The aim of this study was evaluation of antioxidant activity and antibacterial effects Tarragon (Artemisia dracunculus) essential oil (TEO) in beef burger product. In this experimental study, essential oil of the Tarragon was isolated by hydrodistillation. Then, TEO was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/ mass spectrometry (GC-MS). The effect of different concentrations of Tarragon essential oil (0.00, 0.062, 0.125, and 0.25) in 4° ±1°C temperature and storage time up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activity and organoleptic effects in beef burger. The monoterpenes hydrocarbons constitute the major fraction of the TEO (95.91) and the sesquiterpene hydrocarbons were the minor fraction (0.46). No significant differences were observed after adding of different concentrations of essential oil on lipid oxidation value in raw beef burger (P>0.05). The Tarragon essential oil 0.25 in storage temperature (4±1°C) decreased growth rate of S. aureus in beef burger (p<0.05). Also overall acceptance rate in beef burger containing Tarragon essential oil 0.125 created a better sense in product (p<0.05). Therefore, this essential oil might be used as an antibacterial agent and flavor enhancer in meat products such as beef burger

Determination of Synthetic Colors in Some Locally Available Foods of Kashan City, Iran

Abstract Aims: The synthetic colors are preferred by the food industry because of the variety of shades, intensity, uniformity, excellent solubility and stability. They are used in a variety of food products such as dairy products, beverages, baked products, confections and pet foods. Food colors may have toxic effects on the human body. This study aimed to examine the amount of synthetic colors in some ready to use foods in Kashan, Iran. Instrument & Methods: In this cross sectional study, conducted in Kashan City, Iran, in March to October 2015, a total of 52 samples of meat products, 33 samples of sweets, 43 samples of drinks and 21 samples of miscellaneous foods were collected. The coloring agents were extracted of samples and purified using the hydrochloric acid extraction method. Thin layer chromatography was used to analyze the samples. Findings: 72 samples (48.30%) contained no coloring and 77 samples (51.7%) contained artificial colors. The most coloring agents were in sweets (72.7%), drinks (51.2%) and meat products samples (48.10%). The quinoline yellow, tartrazine and sunset yellow were the most common coloring used in the various foods. Conclusion: About 52% of examined foods contained artificial colors that have been banned by the national Iranian standards organization

Evaluation of knowledge and attitude of students of Kashan University of medical sciences about food hygiene and storage

Food hygiene measures and its proper maintenance during distribution, purchase, and consumption are important principles to prevent food-borne infections in consumers. The aim of this study was to evaluate knowledge and attitude of students of medical sciences of Kashan University about food hygiene and storage.This cross-sectional study was conducted on 286 male and female students. Data obtained through questionnaires containing questions on demographic data as well as knowledge and attitudes to food hygiene and storage. The results showed that mean knowledge and attitude scores of the students about food hygiene and maintenance were 62.23±13.53% and 2.37±0.41%, respectively. The knowledge score between male students was significantly more than females (