Showing 4 results for Behzad
M Javadzadeh, M Najafi, M Rezaei, M Dastoor, Aa Behzadi, A Amiri,
Volume 8, Issue 2 (summer 2014[PERSIAN] 2014)
Abstract
Abstract
Background and Objective: Honey is a healthy and nutritious food that has been used for a long time as a treatment for different diseases. One of the applied properties of honey is its antimicrobial effect, which differs between different types of honey due to variation of phenolic and antioxidant compositions. This study aimed to assess antimicrobial effect of honey on Bacillus cereus, considering its chemical properties.
Material and Methods: Three samples of honey (A1 and A2 of Khorasan Razavi Province and A3 of South Khorasan province (were prepared and studied in terms of chemical parameters .The antibacterial effect of honey was surveyed throughTurbidimeter using spectrometer with incubator time of 2, 4, 6, and 8hrs. the level of turbidity caused by bacterium growth was measured at different times with a wavelength of 600nm.
Results: According to the study, the samples containing higher concentration of polyphenol has more antimicrobial activity. The samples of A2, A3, and A1 had the highest concentration of polyphenol, respectively.
Conclusion: The results indicate the prebiotic effect of honey that can be justified by the presence of fructo-oligosacharids and vitamin B.
Keywords: Honey, Bacillus Cereus, Antibacterial, Turbidimetry.
Rezaei, M, Shariatifar, N., Parviz, M. (dvm), Behzadi, Aa,
Volume 9, Issue 2 (may,jun 2015[PERSIAN] 2015)
Abstract
Background and Objective: The presence of microorganisms in food is a paramount importance to public health. This study was carried out to measure the rate of microbial contamination of the hamburgers consumed in Arak.
Material and Methods: The samples of frozen hamburgers ( n= 100) were collected from the selling centers in Arak. The city was divided into five areas and 20 samples were collecte from each area. The experiments of counting staphylococcus aureus with Iranian National No 6806-6, the total counting of bacteria No. 5272 and the counting mould and yeast with No 997 were carried out.
Results: the samples polluted by staphylococcus aureus were 26.6%. , 61.3% of the samples were higher than the required standard and 65% of the samples were higher than the required standard in Iran. The rate of staphylococcus aureus in the samples was 6×103 CFU/gr on average and the total counting of the bacteria was 5×106 CFU/gr on average, and the average rate of being polluted by fungi was 2×104 CFU/gr (820-36300) showing the high microbial contamination in this product. No significant difference was found at the level of different brands.
Conclusion: The results showed that 26.6% of the samples were contaminated with S. aureus, 61.3% with total microbial and 65% with fungal infection.
Keywords: Meat Products, Staphylococcus, Fungi, Food Safety
Behzad Ghasemi, Mohsen Najimi, Hamid Beyzaei, Abbas Jamshidian,
Volume 9, Issue 4 (sep,Oct 2015 2015)
Abstract
Abstract
Background and Objectives: Antibiotic resistance in bacteria has actuated researchers toward evaluating many new antibacterial compounds of which are the thiazoles. In this research the inhibitory effects of novel thiazole derivatives were unraveled on Staphylococcus aureus, Streptococcus agalactiae, Pseudomonas aeruginosa and Klebsiella pneumoniae and oxothiazole liver toxicity effects were assessed on mice.
Methods: The antibacterial effect of thiazole derivatives was evaluated by measuring the halo zone with disk diffusion method and dilution procedure in microplate in order to discriminate the minimum inhibitory concentration (MIC) and the liver toxicity of oxothiazole, also, was discerned by injecting 160 mg/kg, 265 mg/ kg and 350 mg/kg doses to mice as well as scrutinizing the liver histopathology.
Results: Derivatives utilized in experiment had no inhibitory effect on Pseudomonas aeruginosa and Klebsiella pneumoniae, though their inhibitory effect was observed on Staphylococcus aureus and Streptococcus agalactiae. For Staphylococcus aureus and Streptococcus agalactiae the diameters of growth inhibition zone were 8.9-22.3 mm and 16.1-25.6 mm, respectively and MIC of 50-200 and 25-100 µg/ml by order. Additionally, by increasing the injection dose of oxothiazole with 160 mg/ml, 265 mg/ml and 350 mg/ml doses, the hepatitis lesions and liver necrosis were observed in experimental mice.
Discussion: The thiazole derivatives possessed more inhibitory trace on gram positive bacteria than gram negative ones. Furthermore, the likely presence of oxygen link to thiazole ring in tested compounds results in the enhancement of inhibitory potency of these substances. Besides, our results suggest that high doses of oxothiazole cause severe liver damage and rapid death less than 24 hours.
Keywords: Thiazole derivatives, Antibacterial effects, Oxothiazole, Liver toxicity.
Naficeh Sadeghi , Mohammad Reza Vafi , Behrooz Jannat , Masoomeh Behzad , Mohammad Reza Oveisi , Mannan Hajimahmoodi ,
Volume 14, Issue 2 (Mar-Apr 2020)
Abstract
Background: Tahini (sesame paste) is a kind of food obtained from sesame seeds. To our knowledge, this is the first study to measure total antioxidant activity and total phenolic compounds in tahini brands available in Iranian market.
Methods: In this study, 111 tahini samples were collected and purchased from the Iranian Market, including 37 commercial brands (three samples for per brand). The ferric reducing ability of plasma (FRAP) method was used to measure total antioxidant activity in each sample. Total phenol contents were measured by the Folin–Ciocalteau method in tahini brands.
Results: Current study showed Mino-dates brand (119.93 µmol/ml ±0.159), Trang-Chocolate brand (56.30 µmol/ml ±0.056), Barsam-coffee (45.13µmol/ml±0.094), and Chocolate-barsam brand (53.23 µmol/ml ±0.112), respectively, have more total antioxidant activity than other brands (p< 0.001). Moreover, Mino-dates brand (2057.33 µmol/ml ±0.094), barsam-coffee (805.51 µmol/ml ±0.041), Chocolate-barsam brand (807.42 µmol/ml ±0.095), and Trang-Chocolate brand (685.75 µmol/ml ±0.086), respectively, have more total phenolic compounds than other brands (p< 0.001).
Conclusion: According to the results of this study, Tahini brands with higher polyphenol contents antioxidant capacity also had higher antioxidant capacity. It can be concluded that Tahini in the Iranian market is one of the most valuable foods in terms of antioxidant activity and total phenolic contents.
