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Article: Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on

Hashemi, Hadi / Shad, Ehsan / Ghiasi, Fatemeh / Eskandari, Mohammad Hadi

2024 Volume 13, Issue 2

Abstract: In this work, ...

Abstract	In this work,
Language	English
Publishing date	2024-01-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13020341
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Article ; Online: Potential prebiotic and antibacterial activities of fucoidan from Laminaria japonica.

Habibi, Maryam / Golmakani, Mohammad-Taghi / Eskandari, Mohammad Hadi / Hosseini, Seyed Mohammad Hashem

International journal of biological macromolecules

2024 Volume 268, Issue Pt 2, Page(s) 131776

Abstract: Fucoidan from Laminaria japonica became sterilized with an autoclave and ultraviolet (UV) radiation. Potential prebiotic and antibacterial activities of sterilized fucoidans (SF) were the subject of investigation. Molecular weight, monosaccharide ... ...

Abstract	Fucoidan from Laminaria japonica became sterilized with an autoclave and ultraviolet (UV) radiation. Potential prebiotic and antibacterial activities of sterilized fucoidans (SF) were the subject of investigation. Molecular weight, monosaccharide composition, FTIR, and NMR spectra of SF underwent evaluations to elucidate the relationship between the structure and activities of SF. The growth of Lactobacillus rhamnosus GG and L. acidophilus with autoclave sterilized fucoidan (ASF) and the growth of L. plantarum, L. gasseri, L. paracasei, and L. reuteri with UV sterilized fucoidan (USF) increased significantly. Also, fucoidan was vastly more effective than fructooligosaccharides in improving the growth of L. gasseri, L. reuteri, and L. paracasei. The growth of Escherichia coli and Bacillus cereus decreased at each SF concentration. ASF was more effective against E. coli, B. cereus, and Staphylococcus aureus than the USF efficiency. However, USF exhibited more inhibitory effects on the growth of Enterobacteriaceae compared to the ASF efficiency. When comparing the ASF and USF, autoclave caused a considerable decrease in molecular weight and uronic acid content, increased fucose and galactose, and made no significant changes in NMR spectra. Fucoidan effectively promoted probiotic bacterial growth and reduced pathogenic outbreaks in the medium. Therefore, it can occur as a new algal prebiotic and antibacterial agent.
Language	English
Publishing date	2024-04-22
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.131776
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Article ; Online: A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion.

Hashemi, Hadi / Eskandari, Mohammad Hadi / Hosseini, Seyed Mohammad Hashem

Current research in food science

2023 Volume 7, Page(s) 100644

Abstract: The work investigated a taste contrast strategy to reduce the salt content in burgers by a novel design of water in gelled oil in water double emulsion (DE) as an animal fat replacer. Oleogelation reduced the particle size and improved emulsion viscosity, ...

Abstract	The work investigated a taste contrast strategy to reduce the salt content in burgers by a novel design of water in gelled oil in water double emulsion (DE) as an animal fat replacer. Oleogelation reduced the particle size and improved emulsion viscosity, resulting in more emulsion stability than conventional DE. Moreover, oil gelation enhanced the encapsulation efficiency of salt. The partial substitution of the optimized DE incorporating salt within the W
Language	English
Publishing date	2023-11-19
Publishing country	Netherlands
Document type	Journal Article
ISSN	2665-9271
ISSN (online)	2665-9271
DOI	10.1016/j.crfs.2023.100644
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Article ; Online: Sublethal chlorine stress promotes the biofilm-forming ability of Salmonella enterica serovars enteritidis and expression of the related genes.

Zarei, Mehdi / Paknejad, Mohsen / Eskandari, Mohammad Hadi

Food microbiology

2023 Volume 112, Page(s) 104232

Abstract: Chlorine treatment is the most common disinfection method in food-related environments. In addition to being simple and inexpensive, this method is very effective if used properly. However, insufficient chlorine concentrations only cause a sublethal ... ...

Abstract	Chlorine treatment is the most common disinfection method in food-related environments. In addition to being simple and inexpensive, this method is very effective if used properly. However, insufficient chlorine concentrations only cause a sublethal oxidative stress in the bacterial population and may alter the growth behavior of stressed cells. In the present study, the effect of sublethal chlorine stress on the biofilm formation characteristics of Salmonella Enteritidis was evaluated. Our results demonstrated that, sublethal chlorine stress (350 ppm total chlorine) activates the biofilm (csgD, agfA, adrA and bapA) and quorum-sensing (sdiA and luxS) related genes in planktonic cells of S. Enteritidis. The higher expression of these genes illustrated that the chlorine stress induced the initiation of the biofilm formation process in S. Enteritidis. Results of the initial attachment assay confirmed this finding. In addition, the number of chlorine-stressed biofilm cells was significantly higher than non-stressed biofilm cells after 48 h incubation at 37 °C. In S. Enteritidis ATCC 13076 and S. Enteritidis KL19, the number of chlorine-stressed biofilm cells were 6.93 ± 0.48 and 7.49 ± 0.57 log CFU/cm
MeSH term(s)	Salmonella enteritidis ; Chlorine/pharmacology ; Serogroup ; Biofilms ; Quorum Sensing
Chemical Substances	Chlorine (4R7X1O2820)
Language	English
Publishing date	2023-01-25
Publishing country	England
Document type	Journal Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2023.104232
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Article ; Online: Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics.

Zare, Mahdieh / Golmakani, Mohammad-Taghi / Niakousari, Mehrdad / Eskandari, Mohammad Hadi / Ghiasi, Fatemeh / Hosseini, Seyed Mohammad Hashem

Journal of dairy science

2024

Abstract: Effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel (E) on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All ... ...

Abstract	Effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel (E) on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, dry matter, and pH. According to the results of the fatty acids profile, the processed cheese sample in which the margarine was fully replaced by the emulgel (EPC
Language	English
Publishing date	2024-03-13
Publishing country	United States
Document type	Journal Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.2024-24140
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Article: Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.

Majzoobi, Mahsa / Ghiasi, Fatemeh / Eskandari, Mohammad Hadi / Farahnaky, Asgar

Foods (Basel, Switzerland)

2022 Volume 11, Issue 12

Abstract: Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and ... ...

Abstract	Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
Language	English
Publishing date	2022-06-20
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11121815
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Article ; Online: Mining transcriptomic data to identify Saccharomyces cerevisiae signatures related to improved and repressed ethanol production under fermentation.

Sazegari, Sima / Niazi, Ali / Zinati, Zahra / Eskandari, Mohammad Hadi

PloS one

2022 Volume 17, Issue 7, Page(s) e0259476

Abstract: Saccharomyces cerevisiae is known for its outstanding ability to produce ethanol in industry. Underlying the dynamics of gene expression in S. cerevisiae in response to fermentation could provide informative results, required for the establishment of any ...

Abstract	Saccharomyces cerevisiae is known for its outstanding ability to produce ethanol in industry. Underlying the dynamics of gene expression in S. cerevisiae in response to fermentation could provide informative results, required for the establishment of any ethanol production improvement program. Thus, representing a new approach, this study was conducted to identify the discriminative genes between improved and repressed ethanol production as well as clarifying the molecular responses to this process through mining the transcriptomic data. The significant differential expression probe sets were extracted from available microarray datasets related to yeast fermentation performance. To identify the most effective probe sets contributing to discriminate ethanol content, 11 machine learning algorithms from RapidMiner were employed. Further analysis including pathway enrichment and regulatory analysis were performed on discriminative probe sets. Besides, the decision tree models were constructed, the performance of each model was evaluated and the roots were identified. Based on the results, 171 probe sets were identified by at least 5 attribute weighting algorithms (AWAs) and 17 roots were recognized with 100% performance Some of the top ranked presets were found to be involved in carbohydrate metabolism, oxidative phosphorylation, and ethanol fermentation. Principal component analysis (PCA) and heatmap clustering validated the top-ranked selective probe sets. In addition, the top-ranked genes were validated based on GSE78759 and GSE5185 dataset. From all discriminative probe sets, OLI1 and CYC3 were identified as the roots with the best performance, demonstrated by the most weighting algorithms and linked to top two significant enriched pathways including porphyrin biosynthesis and oxidative phosphorylation. ADH5 and PDA1 were also recognized as differential top-ranked genes that contribute to ethanol production. According to the regulatory clustering analysis, Tup1 has a significant effect on the top-ranked target genes CYC3 and ADH5 genes. This study provides a basic understanding of the S. cerevisiae cell molecular mechanism and responses to two different medium conditions (Mg2+ and Cu2+) during the fermentation process.
MeSH term(s)	Ethanol/metabolism ; Fermentation ; Saccharomyces cerevisiae/metabolism ; Saccharomyces cerevisiae Proteins/genetics ; Saccharomyces cerevisiae Proteins/metabolism ; Transcriptome
Chemical Substances	Saccharomyces cerevisiae Proteins ; Ethanol (3K9958V90M)
Language	English
Publishing date	2022-07-26
Publishing country	United States
Document type	Journal Article
ZDB-ID	2267670-3
ISSN	1932-6203 ; 1932-6203
ISSN (online)	1932-6203
ISSN	1932-6203
DOI	10.1371/journal.pone.0259476
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Article ; Online: Characterization of chitosan/Persian gum nanoparticles for encapsulation of Nigella sativa extract as an antiviral agent against avian coronavirus.

Hadian, Mohammad / Fathi, Morteza / Mohammadi, Ali / Eskandari, Mohammad Hadi / Asadsangabi, Mehdi / Pouraghajan, Khadijeh / Shohrati, Majid / Mohammadpour, Masoomeh / Samadi, Mohammad

International journal of biological macromolecules

2024 Volume 265, Issue Pt 1, Page(s) 130749

Abstract: The aim of this study was to investigate the physicochemical characteristics of nanoparticles formed by the ionic gelation method between chitosan and water-soluble fraction of Persian gum (WPG) for encapsulation of Nigella sativa extract (NSE) as an ... ...

Abstract	The aim of this study was to investigate the physicochemical characteristics of nanoparticles formed by the ionic gelation method between chitosan and water-soluble fraction of Persian gum (WPG) for encapsulation of Nigella sativa extract (NSE) as an antiviral agent. Our findings revealed that the particle size, polydispersity index (PDI), and zeta potential of the particles were in the range of 316.7-476.6 nm, 0.259-0.466, and 37.0-58.1 mV, respectively. The amounts of chitosan and WPG as the wall material and the NSE as the core had a considerable impact on the nanoparticle properties. The proper samples were detected at 1:1 chitosan:WPG mixing ratio (MR) and NSE concentration of 6.25 mg/mL. Fourier-transformed infrared (FTIR) spectroscopy proved the interactions between the two biopolymers. The effect of NSE on infectious bronchitis virus (IBV) known as avian coronavirus, was performed by the in-ovo method determining remarkable antiviral activity of NSE (25 mg/mL) and its enhancement through encapsulation in the nanoparticles. These nanoparticles containing NSE could have a promising capability for application in both poultry industry and human medicine as an antiviral product.
MeSH term(s)	Humans ; Nigella sativa ; Chitosan/chemistry ; Gammacoronavirus ; Nanoparticles/chemistry ; Antiviral Agents/pharmacology ; Particle Size
Chemical Substances	Chitosan (9012-76-4) ; Antiviral Agents
Language	English
Publishing date	2024-03-11
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.130749
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Article ; Online: The effect of probiotic-fortified kefir on cardiovascular risk factors in elderly population: a double-blind, randomized, placebo-controlled clinical trial.

Noori, Mehran / Shateri, Zainab / Babajafari, Siavash / Eskandari, Mohammad Hadi / Parastouei, Karim / Ghasemi, Mohammad / Afshari, Hoseein / Samadi, Mohammad

BMC nutrition

2024 Volume 10, Issue 1, Page(s) 74

Abstract: Introduction: The outbreak of cardiovascular disease (CVD) augments with age. Gut dysbiosis can worsen or initiate systemic disorders such as metabolic diseases and CVDs. Therefore, this research aimed to assess the effect of kefir fortified with ... ...

Abstract	Introduction: The outbreak of cardiovascular disease (CVD) augments with age. Gut dysbiosis can worsen or initiate systemic disorders such as metabolic diseases and CVDs. Therefore, this research aimed to assess the effect of kefir fortified with Lactobacillus helveticus R0052 and Bifidobacterium longum R017 on CVD risk factors in the elderly population. The subjects of this study were selected from the Motahari Clinic in Shiraz, Iran. Method: This study was a double-blind, randomized, and controlled clinical trial that was conducted on 67 elderly people who were randomly divided into two groups: the fortified kefir group (n = 32), which received one bottle of fortified kefir (240 cc), and the placebo group (n = 35), which received one bottle of regular kefir for eight weeks. To analyze the data, SPSS software was applied. Results: After eight weeks, significant differences were seen in atherogenic and Castell's risk index I between the fortified and regular groups (p = 0.048 and p = 0.048, respectively). No significant differences were found in Castelli's risk index II, high-density lipoprotein cholesterol (HDL-C), total cholesterol, triglycerides (TG), non-HDL-C, TG-cholesterol index, and fasting blood sugar by comparing the two groups. Conclusion: Our investigation demonstrated that fortified kefir with probiotics did not significantly affect lipid profiles. Still, it could significantly affect some indices, including Castelli's risk index I and atherogenic index. More studies are required to confirm the findings and mechanisms of probiotics' effect on CVD risk factors. Trial number: The present registered at the Iranian Registry of Clinical Trials (IRCT20130227012628N3) at 2023-02-21.
Language	English
Publishing date	2024-05-13
Publishing country	England
Document type	Journal Article
ZDB-ID	2809847-X
ISSN	2055-0928 ; 2055-0928
ISSN (online)	2055-0928
ISSN	2055-0928
DOI	10.1186/s40795-024-00875-5
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Article ; Online: Promising application of probiotic microorganisms as Pickering emulsions stabilizers.

Nejadmansouri, Maryam / Eskandari, Mohammad Hadi / Yousefi, Gholam Hossein / Riazi, Masoud / Hosseini, Seyed Mohammad Hashem

Scientific reports

2023 Volume 13, Issue 1, Page(s) 15915

Abstract: The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inactivated yeast, ...

Abstract	The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inactivated yeast, cocci, Bacillus spp. and lactobacilli cells. The characteristics of microorganisms related to "Pickering stabilization" including morphology, surface charge, interfacial tension, and "contact angle" were firstly studied. After that, the cells-stabilized PEs were characterized from both kinetic and thermodynamic viewpoints, microstructure and rheological properties. The interfacial tension and "contact angle" values of various microorganisms ranged from 16.33 to 38.31 mN/m, and from 15° to 106°, respectively. The mean droplet size of PEs ranged from 11.51 to 57.69 µm. Generally, the physical stability of cell-stabilized PEs followed this order: lactobacilli > Bacillus spp. > cocci > yeast. These variations were attributed to the morphology and cell wall composition. Increasing the microorganism concentration significantly increased the physical stability of PEs from a maximum of 12 days at 10 wt% to 35 days at 15 wt% as a result of better interface coverage. Shear-thinning and dominant elastic behaviors were observed in PEs. Physical stability was affected by the free energy of detachment. Therefore, food-grade microorganisms are suggested for stabilizing PEs.
MeSH term(s)	Animals ; Saccharomyces cerevisiae ; Emulsions ; Bacillus ; Cell Wall ; Lactobacillus ; Neoptera ; Probiotics
Chemical Substances	Emulsions
Language	English
Publishing date	2023-09-23
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2615211-3
ISSN	2045-2322 ; 2045-2322
ISSN (online)	2045-2322
ISSN	2045-2322
DOI	10.1038/s41598-023-43087-w
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