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Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Abdullah NA, Mahmoud HE, El-Nikhely NA, Hussein AA, El-Khordagui LK. Carbon dots labeled Lactiplantibacillus plantarum: a fluorescent multifunctional biocarrier for anticancer drug delivery. Front Bioeng Biotechnol 2023; 11:1166094. [PMID: 37304143 PMCID: PMC10248154 DOI: 10.3389/fbioe.2023.1166094] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 05/15/2023] [Indexed: 06/13/2023] Open
Abstract
A carbon dots (CDs)-biolabeled heat-inactivated Lactiplantibacillus plantarum (HILP) hybrid was investigated as a multifunctional probiotic drug carrier with bioimaging properties using prodigiosin (PG) as anticancer agent. HILP, CDs and PG were prepared and characterized using standard methods. CDs-labeled HILP (CDs/HILP) and PG loaded CDs/HILP were characterized by transmission electron microscopy (TEM), laser scanning confocal microscopy (LSCM) and for entrapment efficiency (EE%) of CDs and PG, respectively. PG-CDs/HILP was examined for stability and PG release. the anticancer activity of PG-CDs/HILP was assessed using different methods. CDs imparted green fluorescence to HILP cells and induced their aggregation. HILP internalized CDs via membrane proteins, forming a biostructure with retained fluorescence in PBS for 3 months at 4°C. Loading PG into CDs/HILP generated a stable green/red bicolor fluorescent combination permitting tracking of both drug carrier and cargo. Cytotoxicity assay using Caco-2 and A549 cells revealed enhanced PG activity by CDs/HILP. LCSM imaging of PG-CDs/HILP-treated Caco-2 cells demonstrated improved cytoplasmic and nuclear distribution of PG and nuclear delivery of CDs. CDs/HILP promoted PG-induced late apoptosis of Caco-2 cells and reduced their migratory ability as affirmed by flow cytometry and scratch assay, respectively. Molecular docking indicated PG interaction with mitogenic molecules involved in cell proliferation and growth regulation. Thus, CDs/HILP offers great promise as an innovative multifunctional nanobiotechnological biocarrier for anticancer drug delivery. This hybrid delivery vehicle merges the physiological activity, cytocompatibility, biotargetability and sustainability of probiotics and the bioimaging and therapeutic potential of CDs.
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Affiliation(s)
- Noor A. Abdullah
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Hoda E. Mahmoud
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Nefertiti A. El-Nikhely
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Ahmed A. Hussein
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Labiba K. El-Khordagui
- Department of Pharmaceutics, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
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Honeybee-associated lactic acid bacteria and their probiotic potential for human use. World J Microbiol Biotechnol 2022; 39:2. [PMID: 36344753 DOI: 10.1007/s11274-022-03427-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Accepted: 09/30/2022] [Indexed: 11/09/2022]
Abstract
This study aims to identify lactic acid bacteria (LAB) isolated from honeybees (Apis mellifera workers and larvae) in detail and to determine their functional probiotic properties. A total of 11 strains were classified based on morphological and biochemical characteristics. Preliminary probiotic properties of strains, that were molecularly identified using 16 S rRNA, such as antimicrobial activity, tolerance to digestive conditions, aggregation ability, were investigated. The antimicrobial properties of strains were tested against a wide range of human pathogens. All strains that showed γ-hemolysis and did not contain bacteriophages were considered safe. The strains' survivability checked for 0.3% bile and 3.0-7.8 pH contents was promising. The highest autoaggregation ranged from 14.7 to 30.76% after 4 h. Tested LAB strains markedly exhibited coaggregation with Listeria monocytogenes and Escherichia coli. According to the results, tested bacteria showed significant antagonistic effects against pathogens, and positive probiotic characteristics compatible with in vitro gastrointestinal tract conditions. The results suggest that Apis mellifera LAB symbionts may have a probiotic potential, and be effective and safe candidates for human use. This study provides an addition to the development of the current knowledge by defining in detail honeybee-associated bacteria and determining their probiotic potential.
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Zamani N, Fazeli MR, Sepahi AA, Shariatmadari F. A new probiotic Lactobacillus plantarum strain isolated from traditional dairy together with nanochitosan particles shows the synergistic effect on aflatoxin B1 detoxification. Arch Microbiol 2022; 204:624. [DOI: 10.1007/s00203-022-03231-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 08/22/2022] [Accepted: 08/29/2022] [Indexed: 11/02/2022]
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Obafemi Y, Oranusi S, Oluseyi AK, Akinduti P. Genotyping of Probiotic Lactobacilli in Nigerian Fermented Condiments for Improved Food Safety. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.8338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND: Plant-based naturally fermented condiments usually result in poor quality products with various bacteria and fungi contaminants. Previous reports suggested the use of starter cultures from previously fermented condiments in fermentation processes to ensure health-promoting benefits, improved quality, shelf life, and organoleptic properties for the achievement of healthy nutrition, safe, and quality food.
AIM: This study aimed to genotype potential lactobacilli from locally fermented condiments for improved food safety.
METHODS: The lactobacilli colonies isolated from fermented condiments purchased from food markets in Southwest Nigeria were profiled for probiotic activities, hemolytic activities, antibiotics susceptibility, and inhibitory activities against food pathogens. Interesting probiotic lactobacilli were identified using 16S rRNA gene sequencing and evaluated for phylogenetic relatedness with other globally reported probiotic lactobacilli.
RESULTS: Lactobacillus species which expressed significant probiotics, γ-hemolysis, anti-spoilage, and anti-listerial activities (P < 0.05) with tolerable safety profiles were identified as Lactiplantibacillus plajomi YD001 (MW280136), Lactiplantibacillus plantarum YD002 (MW280139), L. plantarum YD003 (MW280137), and Lacticaseibacillus paracasei YD004 (MW280138) possessed 50.75, 50.61, 50.75, and 52.54 mol% DNA G+C contents, respectively. The species clustered into different phylogroups with high clonal relatedness with other potential lactobacilli meta-data (≥96.80%) obtained from the public repository.
CONCLUSION: Obtained genotyped Lactobacillus species are potential starter cultures for improved fermentation processes, control of food pathogens, and spoilage organisms.
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Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries. Food Res Int 2021; 150:110814. [PMID: 34863504 DOI: 10.1016/j.foodres.2021.110814] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/29/2021] [Accepted: 11/09/2021] [Indexed: 11/22/2022]
Abstract
Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Notwithstanding, the technology has evolved beyond food preservation into a tool for creating desirable organoleptic, nutritional, and functional attributes in food products. This narrative review outlines a compilation of traditional fermented foods which available in the South East Asia (SEA) regions as a source vehicle for non-dairy probiotics. The nutritional values of traditional fermented foods are well-appreciated, especially in the resource-poor regions. The sensory and organoleptic preferences of traditional fermented foods as means of dietary routine variations were demonstrated. Furthermore, the evidence underlying its potent impacts on public health promotion and disease prevention is outlined. Lastly, the challenges and future prospects for the integration of traditional fermented foods practice are elucidated.
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AHMAD N, SHABBIR U, SAMEEN A, MANZOOR MF, AHMAD MH, ISMAIL T, AHMED S, SIDDIQUE R. Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.22420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Parlindungan E, Dekiwadia C, Jones OA. Factors that influence growth and bacteriocin production in Lactiplantibacillus plantarum B21. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.05.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Seesaha PK, Chen X, Wu X, Xu H, Li C, Jheengut Y, Zhao F, Liu L, Zhang D. The interplay between dietary factors, gut microbiome and colorectal cancer: a new era of colorectal cancer prevention. Future Oncol 2020; 16:293-306. [PMID: 32067473 DOI: 10.2217/fon-2019-0552] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Colorectal cancer is the third most common cancer in the world and its incidence is on the rise. Dietary intervention has emerged as an attractive strategy to curtail its occurrence and progression. Diet is known to influence the gut microbiome, as dietary factors and gut bacteria can act in concert to cause or protect from colorectal cancer. Several studies have presented evidence for such interactions and have pointed out the different ways by which the diet and gut microbiome can be altered to produce beneficial effects. This review article aims to summarize the interrelationship between diet, gut flora and colorectal cancer so that a better preventive approach can be applied.
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Affiliation(s)
- Poshita Kumari Seesaha
- Oncology Department, The First Affiliated Hospital, Nanjing Medical University, 300 Guangzhou Road, Nanjing 210029, Jiangsu, PR China
| | - Xiaofeng Chen
- Oncology Department, The First Affiliated Hospital, Nanjing Medical University, 300 Guangzhou Road, Nanjing 210029, Jiangsu, PR China
| | - Xiaofeng Wu
- Hepatobiliary Center, The First Affiliated Hospital, Nanjing Medical University, Jiangsu, PR China
| | - Hongxia Xu
- Department of Nutrition, Third Military Medical University Daping Hospital & Research Institute of Surgery, Chongqing 400042, Sichuan, PR China
| | - Changxian Li
- Hepatobiliary Center, The First Affiliated Hospital, Nanjing Medical University, Jiangsu, PR China
| | - Yogesh Jheengut
- Oncology Department, The First Affiliated Hospital, Nanjing Medical University, 300 Guangzhou Road, Nanjing 210029, Jiangsu, PR China
| | - Fengjiao Zhao
- Oncology Department, The First Affiliated Hospital, Nanjing Medical University, 300 Guangzhou Road, Nanjing 210029, Jiangsu, PR China
| | - Li Liu
- School of Public Health, Guizhou Medical University, Guiyang, PR China
| | - Diancai Zhang
- Department of General Surgery, The First Affiliated Hospital, Nanjing Medical University, 300 Guangzhou Road, Nanjing 210029, Jiangsu, PR China
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Ahmad N, Manzoor MF, Shabbir U, Ahmed S, Ismail T, Saeed F, Nisa M, Anjum FM, Hussain S. Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects. Food Sci Nutr 2020; 8:273-280. [PMID: 31993153 PMCID: PMC6977433 DOI: 10.1002/fsn3.1302] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/28/2019] [Accepted: 08/31/2019] [Indexed: 11/11/2022] Open
Abstract
The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega-3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9-desaturase (18) index was found highest (75.67 ± 8.04) in EFSP-fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9-desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP-fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation.
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Affiliation(s)
- Nazir Ahmad
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Umair Shabbir
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Saeed Ahmed
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Tariq Ismail
- Institute of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Farhan Saeed
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - MahrUn Nisa
- Department of Food and NutritionFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural SciencesKing Saud, UniversityRiyadhSaudi Arabia
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Missaoui J, Saidane D, Mzoughi R, Minervini F. Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria. Microorganisms 2019; 7:E709. [PMID: 31861080 PMCID: PMC6958562 DOI: 10.3390/microorganisms7120709] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 12/06/2019] [Accepted: 12/15/2019] [Indexed: 12/17/2022] Open
Abstract
Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine's seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the Lactobacillus plantarum group and Enterococcus faecalis showed no DNase, hemolytic, and gelatinase activities. In addition, their susceptibility to most of the tested antibiotics, satisfied some of the safety prerequisites for their potential use as probiotics. All the strains tolerated low pH, gastrointestinal enzymes, and bile salts. They displayed a good antibacterial activity and antibiofilm formation against 10 reference bacterial pathogens, especially when used as a cell-free supernatant. Furthermore, the lactic acid bacteria (LAB) strains inhibited the growth of Aspergillus flavus and Aspergillus carbonarius. Finally, they had good antioxidant activity, although depending on the strain. Overall, the results of this work highlight that zgougou represents an important reservoir of potentially probiotic LAB. Obviously, future studies should be addressed to confirm the health benefits of the LAB strains.
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Affiliation(s)
- Jihen Missaoui
- Laboratory of Analysis, Treatment and Evaluation of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, 5000 Monastir, Tunisia; (J.M.); (D.S.); (R.M.)
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, 70126 Bari, Italy
| | - Dalila Saidane
- Laboratory of Analysis, Treatment and Evaluation of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, 5000 Monastir, Tunisia; (J.M.); (D.S.); (R.M.)
| | - Ridha Mzoughi
- Laboratory of Analysis, Treatment and Evaluation of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, 5000 Monastir, Tunisia; (J.M.); (D.S.); (R.M.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, 70126 Bari, Italy
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A Aziz NA, Mhd Jalil AM. Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian ( Durio Zibethinus Murr.): A Review. Foods 2019; 8:E96. [PMID: 30871187 PMCID: PMC6463093 DOI: 10.3390/foods8030096] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/26/2019] [Accepted: 03/06/2019] [Indexed: 12/13/2022] Open
Abstract
Durian (Durio zibethinus Murr.) is an energy-dense seasonal tropical fruit grown in Southeast Asia. It is one of the most expensive fruits in the region. It has a creamy texture and a sweet-bitter taste. The unique durian flavour is attributable to the presence of fat, sugar, and volatile compounds such as esters and sulphur-containing compounds such as thioacetals, thioesters, and thiolanes, as well as alcohols. This review shows that durian is also rich in flavonoids (i.e., flavanols, anthocyanins), ascorbic acid, and carotenoids. However, limited studies exist regarding the variation in bioactive and volatile components of different durian varieties from Malaysia, Thailand, and Indonesia. Experimental animal models have shown that durian beneficially reduces blood glucose and cholesterol levels. Durian extract possesses anti-proliferative and probiotics effects in in vitro models. These effects warrant further investigation in human interventional studies for the development of functional food.
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Affiliation(s)
- Nur Atirah A Aziz
- School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia.
| | - Abbe Maleyki Mhd Jalil
- School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia.
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Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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Mousavi M, Heshmati A, Daraei Garmakhany A, Vahidinia A, Taheri M. Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage. Food Sci Nutr 2019; 7:907-917. [PMID: 30918633 PMCID: PMC6418434 DOI: 10.1002/fsn3.805] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 08/17/2018] [Accepted: 08/22/2018] [Indexed: 12/04/2022] Open
Abstract
In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%-4% flaxseed was produced and stored at refrigerator (4-5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage.
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Affiliation(s)
- Malihe Mousavi
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Amir Daraei Garmakhany
- Department of Food Science and TechnologyToyserkan Faculty of Industrial EngineeringBu‐Ali Sina UniversityToyserkan City, HamedanIran
| | - Aliasghar Vahidinia
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
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