Investigating the volatile and non-volatile metabolites in soy cheese fermented with during gel formation and cold storage.

Undesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory and nutritional aspects. was used to coagulate soy milk as an alternative to Glucono-delta-lactone (GDL).

Lactulose production from kashk whey utilizing eggshell as an eco-friendly catalyst.

Kashk whey, high in lactose, offers a sustainable approach to managing whey waste by enabling the production of valuable products. This study focused on the isomerization of kashk whey lactose into lactulose. Various concentrations of eggshell powder (0.

Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture.

Lactiplantibacillus plantarum L33 was used as a co-culture in the production of white brined cheese. The study compared control samples (without co-culture) and those including the co-culture at 1, 15 and 30 days of ripening, assessing various factors such as pH, moisture content, protein and fat levels, proteolysis intensity, organic acids, aromatic compounds, bacterial dynamics, hardness, and sensory evaluations. The results indicated that the cheese samples containing Lpb.

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase.

In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing subsp. and showed high potency for CLA synthesis.

The First Report of Iranian Registry of Patients with Spinal Muscular Atrophy.

Background: Insufficient amounts of survival motor neuron protein is leading to one of the most disabling neuromuscular diseases, spinal muscular atrophy (SMA). Before the current study, the detailed characteristics of Iranian patients with SMA had not been determined.

Objective: To describe the key demographic, clinical, and genetic characteristics of patients with SMA registered in the Iranian Registry of SMA (IRSMA).

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging.

Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and green tea extract (GTE) (0 and 0.5% w/v) for cheese packaging.

Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis.

In this study, tomato seeds were obtained as by-products and submitted to fermentation with the proteolytic strain Bacillus subtilis A14h. The resulting peptide mixture was fractionated and purified through different chromatographic steps. Fractions were assayed for antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities and peptides were identified by using nano-liquid chromatography coupled to mass spectrometry in tandem (nLC-MS/MS).

Synergistic reinforcing effect of TiO2 and montmorillonite on potato starch nanocomposite films: Thermal, mechanical and barrier properties.

In this study, ternary potato starch (PS) bionanocomposite films containing two types of nanoparticles, sodium montmorillonite (MMT), one-dimensional (1D) clay platelets, (3 and 5wt%) and TiO2, three-dimensional (3D) nanospheres, (0.5, 1 and 2wt%), are prepared using solvent casting method. X-ray diffraction (XRD) test confirms the completely exfoliated structure formed in the PS-MMT nanocomposites containing 3 and 5% MMT.

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution.

The effects of amino acid composition and peptide molecular mass on ACE-inhibitory and antioxidant activities of protein fragments obtained from tomato waste fermented using Bacillus subtilis were evaluated. The addition of B. subtilis increased the relative amounts of aromatic and positively-charged amino acids which have been described to influence the biological activities of peptide fragments.

Modification of physicochemical and thermal properties of starch films by incorporation of TiO2 nanoparticles.

In this research, potato starch and TiO2 nanoparticles (0.5, 1 and 2wt%) films were developed. Influences of different concentrations of TiO2 on the functional properties of nanocomposite films (water-related properties, mechanical characteristics, and UV transmittance) were investigated.

Accuracy of universal polymerase chain reaction (PCR) for detection of bacterial meningitis among suspected patients.

Introduction: Central nervous system (CNS) infections are life-threatening diseases caused by viral, bacterial, parasitic and fungal microorganisms. The aim of this study was to determine the accuracy of universal polymerase chain reaction (PCR) for the detection of bacterial meningitis among patients who were referred to Koodakan Hospital in Bandar Abbas because they were suspected of having the disease.

Methods: This study was conducted in 2013 on the patients who were admitted to Bandar Abbas' Koodakan Hospital because they were suspected of having meningitis.

Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions.

In this study, protein-rich waste of tomato processing industries was fermented by Bacillus subtilis A14h to produce hydrolysates with antioxidant and antibacterial activities. The effects of different levels of initial pH, incubation temperature, fermentation time, protein concentration and inoculum size on proteolytic activity, release of amino acids and peptides, antioxidant and antibacterial activities of hydrolysates were evaluated and optimized by using response surface methodology (RSM). Results showed that all the evaluated variables significantly influenced the hydrolysis and bioactivities of hydrolysates in polynomial models.

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.

In this study, the effects of fat (0.5 %, 3.2 % and 5.