Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise

Introduction Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, water, lemon juice, and egg yolk (Bortnowska and Makiewiewicz, 2006). According to the National Standard of Iran (No. 2454), if the amount of fat in mayonnaise is reduced by at least 25% (from 66% of fat), it is considered reduced fat mayonnaise, and if it is reduced by 50% in fat, mayonnaise is considered low-fat. (National Standard of Iran 2454, 1394). Fibers are edible parts of plants or similar carbohydrates that cannot be absorbed in the gut and only irritate the gut. Dietary fiber contains polysaccharides, oligosaccharides, lignin and related plant materials. Dietary fiber intake can reduce the risk of cardiovascular disease, high blood pressure, diabetes, obesity, cancer and some gastrointestinal disorders. They can alter tissue properties, eliminate hydration, stabilize high-fat foods and emulsions, and improve shelf life (Zhang et al., 2017). Barley (Avena sativa L.) is an important crop with about 21 million tons annually production worldwide. The seed has been used to raise public awareness about the health benefits of beta-glucan, which helps lower blood cholesterol and glucose levels. Protein is the second most abundant element (12 to 20%) in barley after starch, which contains organic amino acids, due to its high lysine content because globulins make up 70 to 80% of total barley protein. Alcohol-soluble prolamins, on the other hand, are the main storage proteins in other cereals (Nito et al., 2015).   Materials and Methods  In this study, nitrate, ethanol, methanol, chloroform, ethylene glycol and acetic acid were prepared from Merck Company (Germany) and sunflower oil from Rana Company, vinegar from Somayeh Company, salt from Aali Company, sugar from Pardis Company, mustard from Bijan Company and Barley Malt Pulp was prepared from Behnoosh Company. Chemical extraction method was used to extract fiber. (Salehifar and Fadai Noghani, 2013). To prepare the mayonnaise samples, the powder ingredients including salt, mustard and sugar, vinegar and water were first mixed well and uniformly with a mixer (IKA WERK, Germany). Then, according to the formulation, the fiber extracted from barley malt pulp was gradually added to the above mixture, which was stirring, and the eggs were added to the mixture and mixed thoroughly to obtain a uniform composition. At this stage, the oil was added dropwise with continuous pouring. Finally, the samples of mayonnaise prepared were kept at refrigerator for further analysis. In all samples, the amount of sugar (11.5 g), white vinegar (23.1 g), eggs (39.45 g), salt (4.50 g), water (24.6 g) was constant (Bostani et al., 2011). In this study, in order to reduce the amount of oil, it was replaced with fiber extracted from barley malt pulp at five levels of 0, 5, 10, 15 and 20% (w / w).     Results and Discussion  The effect of replacing different percentages of fibers extracted from barley malt pulp with fat at levels (5, 10, 15 and 20%) on physicochemical properties (fat, fiber, ash, viscosity and colorimetry (L*) a*, b*) and sensory characteristics (taste, smell, color, texture and general acceptance) were determined using analysis of variance at 5% probability level. Various properties of low-fat mayonnaise showed that as the percentage of barley malt fiber increased, the amount of fat, radiance and yellowness in low-fat mayonnaise treatments (P 0.05) as well as protein content. In the treatments, which was statistically significant (P> 0.05), the results of sensory evaluation of mayonnaise samples showed that the addition of fiber extracted from barley malt pulp resulted in a significant reduction in taste, texture, color and the general acceptance of mayonnaise samples (P 0.05), so that the treatment containing 20% barley malt fiber had the lowest sensory score (taste). Smell, texture, color, acceptance k Li) and treatments containing 5 and 10% barley malt fiber received the highest sensory scores (taste, odor, texture, color, general acceptance) from the panelists.   Conclusion  According to the results, treatment 3 (containing 10% barley malt fiber) was introduced as the best treatment in the present study

Relationship between metabolic syndrome and osteoarthritis: The Fasa Osteoarthritis Study

An association between metabolic syndrome (MeS) and osteoarthritis (OA) has been reported in recent years; however, conflicting findings have been reported regarding this matter. Inhere we evaluated the relationship between different components of MeS and OA in a Fasa osteoarthritis registry (FOAS). Methods: The registry includes all OA cases who referred to Fasa hospital (Iran) since 2013. Overall, 131 patients with OA with a Kellgren & Lawrence (K&L) score >1 and 261 controls were compared. Results: Overall, 82.4% of individuals in the OA group and 40.8% of participants in the control group had MeS (P < 0.001). Patients with OA had a 6.8 (95% CI: 4.1–11.4) higher chance of acquiring MeS. After adjusting for sex, age, and BMI, odds’ ratio (OR) for acquiring MeS in OA group increased to 10.9 (95% CI: 5.5–21.8). Among MeS criteria’s, high waist circumference (WC) has strongest correlation for acquiring OA (OR = 27.535, 95% CI: 6.003–126.306). Conclusion: Our findings revealed that metabolic markers are strongly associated with OA and the addition of each component of the MeS, significantly increases the risk of developing OA, therefore control of metabolic factors and appropriate screening must be considered in health policy making and prevention programs

Hemato-immunological, serum metabolite and enzymatic stress response alterations in exposed rainbow trout (Oncorhynchus mykiss) to nanosilver

The aim of present study was to investigate the effects of sub-lethal concentrations of silver nanoparticles (AgNP) on hematological parameters, differential tests of white blood cells, serum metabolite parameters, serum enzymes activity and serum ions in rainbow trout, Oncorhynchus mykiss. Healthy rainbow trout, were exposed to sub-lethal concentrations (0, 1.5 and 2.5 ppm) of nanosilver for 14 days. RBC, WBC and Hct levels were significantly (P<0.05) increased in exposed groups. Within the white blood cells, only neutrophils showed a significant increase at 7 and 14 days post exposure (P<0.05). Serum triglyceride, total serum protein, albumin and globulin levels were decreased (P<0.05) in exposed fish, however, cholesterol levels increased in the 2.5 ppm group at 7 days after exposure (P<0.05). Cortisol and glucose increased significantly at 7 and 14 days of exposure in both concentrations of AgNPs (P<0.05). Decreases in serum ions level were observed, although reduction in chloride ions occurred earlier and more severe than other measured parameters (P<0.05). Elevation in serum ALP, LDH, ALT and AST enzymes were observed during the experiment (P<0.05), although SOD and CAT activity were significantly decreased in exposed groups (P<0.05). The results revealed that AgNP can affect the hematological, serum metabolite and enzymatic parameters of O. mykiss, as well as AgNP exposure induce a general oxidative stress response in O. mykiss

Public COVID-19 vaccination acceptance: A narrative review of correlated factors

Following the discovery of the first instances of COVID-19 in nations and the subsequent announcement of a “pandemic” by WHO, worldwide efforts to identify efficient methods to combat COVID-19 began. One of the most effective solutions is to carry out widespread vaccination against the virus. Despite this, some members of the community refuse to be vaccinated. The present paper reviews the potential causes and factors correlating with people's hesitation to receive COVID-19 vaccines. This article is a narrative review paper. We searched PubMed, Scopus, and Web of Science databases using COVID-19, Vaccine, Acceptance, and Hesitancy keywords. Qualitative content analysis was performed and associated predictors with public vaccination acceptance were identified. According to the study,  hesitation in receiving COVID-19 vaccines, regardless of the countries, is significant among females, lower ages, lower education level, doubt about efficacy, and concerns about the safety of the vaccines, history of not receiving vaccines, especially the influenza vaccine, distrust of regional or national health officials, low level of health literacy and lack of information, fear of side effects and other complications, doubt of pharmaceutical companies and fear of lobbying, presence of chronic underlying diseases and comorbidities, lower socioeconomic status and racial or religious minorities. According to the results, several factors can influence individuals' uncertainty about COVID-19 vaccines. Given the importance of vaccinating the majority of the community to achieve mass immunity, healthcare systems should consider the vaccine acceptance rate to be a vital and substantial factor.Keywords: COVID-19; Vaccination Refusal; Review

Present of occupational accidents dimensions based on risk-injury affinity groups (case study, from1384 to 1393)

Background and aim: correspondence analysis method as the best method to optimize matrix functions that using the risk-injury matrix methods are analyzed. This method reduces the information contained in the risk-injury table and to determine the correlation between the variables in the matrix. The aim of this study is to present accidents and occupational hazards dimensions is dependent to risk-injury groups, using occupational accidents that can be managed. Method: in this study the reports of occupational accidents registered in the social security organization in a period of ten years from the beginning of 1384 until the end of 1393 ( 222,300 incidents) were collected and type of Risk and injury related to any accident identified based on criteria, the International Labour Organization and classified in a risk-injury matrix (18 &times; 18). Using correspondence analysis of dimensions are identified individually, this dimensions Most indicate the most correlation between risk and injury that facilitate decision-making in the risk assessment companies are covered by Social Security.&nbsp; Results: Hair criteria recommends dimensions with inertia higher than 0.2 are suitable for the study and interpretation of results, based on this study were obtained from the dimensions of inertia (eigenvalue) greater than 0.2 include the dim1 ,dim2 ,dim3 to consider and the correlation between variables is obtained based on singular value (variable distance from the centeroid). (Singular value of dim1: 0.750, singular value of dimension 2: 0.647 and singular value dimension3: 0.521

The Effect of Educational Intervention Using Attitude- Behavior Pattern of Health Nutrition on Labor Productivity Index

Introduction: The success of each company is related to the performance and productivity of its employees. Recent ergonomic research on this case has confirmed the relation of high stress level, weight, and other risk factors with employees' health care costs and absences. The aim of this study was to introduce the economic and productivity results derived from implementing the interventions of nutrition education using the awareness promotion, attitude correction, and behavior of labors approach according to needs of work places at the selected industry. Methods: The intervention group consisted of 104 male employees who worked at the assembly line of automobile industry and received nutrition education using the active and passive methods in a one-month intervention. To measure the effect of intervention, the health indicators of blood pressure, and body mass index, as well as the awareness questionnaire were used as the pretest and posttest measures. Data analysis was conducted using paired sample T-test using the SPSS22. The economic results achieved from the intervention were expressed as the percentage of production increase or the workers' working hours. Results: Based on the research findings, nutrition education had significantly positive effect on low blood pressure (P-value= 0.000), awareness promotion (P-value= 0.004), employee attitude (P-value= 0.003), and healthy nutrition consumption (P-value= 0.037). It also had positive but not significant effect on body mass index (P-value= 0.448). Conclusion: Ergonomic interventions with awareness promotion and attitude style approach had meaningful effect on health promotion and efficiency of labor

Public COVID-19 vaccination acceptance: A narrative review of correlated factors

 Following the discovery of the first instances of COVID-19 in nations and the subsequent announcement of a “pandemic” by WHO, worldwide efforts to identify efficient methods to combat COVID-19 began. One of the most effective solutions is to carry out widespread vaccination against the virus. Despite this, some members of the community refuse to be vaccinated. The present paper reviews the potential causes and factors correlating with people's hesitation to receive COVID-19 vaccines. This article is a narrative review paper. We searched PubMed, Scopus, and Web of Science databases using COVID-19, Vaccine, Acceptance, and Hesitancy keywords. Qualitative content analysis was performed and associated predictors with public vaccination acceptance were identified. According to the study,  hesitation in receiving COVID-19 vaccines, regardless of the countries, is significant among females, lower ages, lower education level, doubt about efficacy, and concerns about the safety of the vaccines, history of not receiving vaccines, especially the influenza vaccine, distrust of regional or national health officials, low level of health literacy and lack of information, fear of side effects and other complications, doubt of pharmaceutical companies and fear of lobbying, presence of chronic underlying diseases and comorbidities, lower socioeconomic status and racial or religious minorities. According to the results, several factors can influence individuals' uncertainty about COVID-19 vaccines. Given the importance of vaccinating the majority of the community to achieve mass immunity, healthcare systems should consider the vaccine acceptance rate to be a vital and substantial factor. </p