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Abstract

Bachground and objectives:

micro-organisms, usually made from strains of the genera

Probiotics are nonpathogenic and beneficialLactobacillus and

Bifidobacterium. The probiotics are known as dietary supplements withLactobacillus and

Bifidobacterium , in sufficient quantities and specific compound, are used for

Material and Methods:

obtained from dairy products, yogurt, grains cheese, saffron flower, fresh

pinto beans, red beans, fresh green beans . All samples were incubated in

MRS Agar cultures at 42, 37, and 25

isolated, concentrated, and lyophilized. Finally the differential recognition

was performed in deferential cultures.

In this cross-sectional study 100 Samples were°c for two days, and then bacteria were

Results

isolated. Lactobacillus delbrueki and L.bulgaris(each 10 cases)

(8 cases) and L .casei (5 cases) are the most prevalent Lactobacillus strains.

Lactococcus themrophilus the most frequent Lactococcus where isolated in

this study.

: Of 100 food samples 19 Lactobacillus and Lactococcus strains were، L.salivarius

Conclusion:

especially Lactobacillus strains are presented in foods. It is recommended that

these probiotics be isolated and proliferated and used in industry and also for

therapeutic purposes.

Based on the results of this study, many kinds of probiotics

Key words:

probiotic, Lactobacillus, foods

therapeutic purposes and food industry. The aim of this study was to evaluate

the frequency of Lactobacillus and Lactococcus strains in food stuffs cities in

Eastern Azerbaijan, Iran.

beneficial effects on consumer health. In some countries,

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Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digestive system makes people healthy. The aim of this study was determination of the number of Lactic Acid Bacteria and Yeasts in the combination of traditional yoghurts of villages of East-Azerbaijan- province. Material and Methods:In this study, we gathered 90 samples of traditional yoghurt from the villages of East- Azerbaijan province and transferred, in a standard condition, to the laboratory of pharmaceutical-applied research center of Tabriz medical science university. We used 10-6dilution to measure the number of lactobacilli in MRS Agar medium and 10-3 dilution to count the Yeasts in Saborodextros Agar medium. Then, the grown colony has been enumerated and the kind of bacteria was specified via biochemistry tests. Results: The mean number of lactobacilli in 1 ml of traditional yoghurts is about 62 × 106 CFU/mL and the number of Yeasts 41×104 CFU/mL. Delbrueckii and plantarum are the most common Lactobacilli, and Saccharomyces is with the highest frequency. Conclusion: According to findings of this research, there is considerable amount of microorganisms such as useful bacteria, in the traditional yoghurts of villages of East- Azerbaijan province. They have been used as a starter and probiotic in Dairy and milk factories to produce good production in the future. Key words: Lactic acid bacteria, East-Azerbaijan, Yoghurt, Yeasts

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Abstract Background and Objective: Allergic rhinitis can be stimulated by several allergens. Molds are among these allergens and it is important to assess their frequency in different geographic area. Hence, we aimed at determining the frequency of mold allergens in allergic rhinitis patients referred to specialized clinics of Tabriz Imam Reza hospital, 2011. Material and Methods: This cross-sectional study was conducted on the serums of 90 rhinitis patients diagnosed by specialized physician. Using Immunoblotting method, the level of specific IgE against four molds including Penicillium, Aspergillus, Alternaria and Cladosporium were investigated. Results: Of 90 Patients, 40 were men (44.4%) and 50 were women (55.6%). The participants were between 6 to 53 years and the most were 28-31years. The allergy was related to Penicillium (3.3%), Aspergillus (5.6%), Alternaria (13.3%) and Cladosporium (4.4%). There was a significant statistical relation between age and allergic rhinitis to Alternaria (P=0.011). Conclusion: Molds can grow and proliferate in very humid environments. Because of low humidity climate in Tabriz (in the northwest of Iran), allergy to molds is relatively low in this region. Key words: Rhinitis Allergic Mold Allergy

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Abstract Background and objective: Being exposed to different allergens, followed by the production of specific IgE, has an important role in causing atopic dermatitis, recognizing the allergens and applying immunotherapy for treatment. We aimed to determine the frequency of common allergens in the patients suffering from atopic dermatitis. Material and Methods: In this descriptive- analytical study the serum level of total IgE and frequency of specific IgE were measured by Immunoblotting method against 20 common allergens in 150 atopic dermatitis patients in 2010-2011 .The control group included the individuals who have been diagnosed healthy. Result: The mean age was 30.02±14.79 the participants were male (77 51.3%) and female (73 48.7%). In 90% of patients, total IgE was more than the reference range with the mean of 227.51±103IU/ml. The most frequent allergens related to: Cultivated rye (48.6%), Timothy grass (42.9%), House dust mite (22.7%), Cat (16.7%), Horse (10%), Birch (11.33%), Potato (11.33%), Dog (16.7%), Egg white (8.7%), Cow milk (8.7%). The frequency of positive allergens in plants and fungus group was 54.34%, in animals was 26.8% and in foods was 19.56%. In control group, there was no total IgE elevation. Conclusion: Based on the recognition of common allergens in east Azerbayjan, Iran, we recommend avoiding of these allergens and providing immunotherapy. Keywords: Atopic Dermatitis, Allergen, Specific IgE, Total IgE