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Showing 2 results for Azizi

Isa Gholampour Azizi, Molood Gorj, Bijhan Nouri, Samaneh Rouhi,
Volume 2, Issue 2 (10-2014)
Abstract

Background & Objective: Citrinin mycotoxin is produced by filamentous toxin producing fungi. Saccharomyces cerevisiae yeast has the ability to bind mycotoxins to its cell wall and thus reduce its toxicity. The aim of this study was to determine the amount of Citrinin mycotoxin and its reduction in wheat flour by Saccharomyces cerevisiae. Method: In this study, 15 samples of wheat flour were randomly collected from the bakeries in the city of Babol. The amount of Citrinin contamination in samples was assessed by direct competitive ELISA measurement and then Saccharomyces cerevisiae was added to wheat flour. The amount of Citrinin contamination in the samples was measured by direct competetive ELISA for a second time. SPSS software (version 18), Kolmogrov-Smirnov test and paired t-test was used for statistical analysis of data. The significance level for all tests was considered less than 0.05. Results: The highest and lowest concentration of this toxin in the studied samples were 35.5 and 1.1 ppb respectively, and after the effect of Saccharomyces cerevisiae on wheat flour, 0.8 and 30 ppb respectively. The statistical results showed that the addition of Saccharomyces cerevisiae decreased the amount of Citrinin in flour samples (P<0.05). Conclusion: Bread is among the most important and necessary food. To reduce its contaminating materials such as mycotoxins, less expensive and safe biological methods can be used.
Rasoul Azizi, Amin Mohammadi, Ali Khajehlandi,
Volume 8, Issue 4 (12-2020)
Abstract

Background and Objective: Although the efficacy of selected training and antioxidant herbs in the treatment of diabetes mellitus has been determined, the interactive effect of selected training and aqueous extract of barberry on insulin resistance and risk factors of type2 diabetes mellitus is not well understood. The aim of the present study was to investigate the effect of aqueous extract of barberry and selected training on some blood factors in men with type2 diabetes.
Material and Methods: In this study, 48 middle-aged men an age range of 40-50 years with type2 diabetes participated in the study. The participants were randomly divided into four groups of 12 subjects, including(1)control, (2)aqueous extract of barberry consumption, (3)aerobic training, and (4)aerobic training+ barberry consumption, based on insulin resistance index. The participants in the aqueous extract of barberry consumption group received200 ml of barberry juice daily for8 weeks and the training and training+ barberry consumption groups performed the training protocol designed in the study for 8 weeks, while the control group did not receive any intervention.
Results: After 8 weeks of exercise training and consumption of aqueous extract of barberry, insulin resistance index, fasting insulin level, fasting blood glucose level, triglyceride level, low density lipoprotein (LDL)and total cholesterol were significantly decreased compared to the control group and high density lipoprotein (HDL)had a significant increase; on the other hand, regarding the intergroup changes, only the levels of LDL and CHO were significant compared to the aqueous extract of barberry consumption and aerobic training.
Conclusion: In general, aqueous extract of barberry consumption and regular exercise training seems to be effective in improving insulin resistance index and blood lipids levels in type2 diabetic patients.


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