Aqueous extract-mediated green synthesis of CuO nanoparticles: Potential anti-tuberculosis agents.

The emergence of drug-resistant strains in tuberculosis treatment underscores the urgency for novel therapeutic approaches. This study investigates the anti-tuberculosis activity of green-synthesized copper oxide (CuO) nanoparticles (NPs) using garlic and astragalus extracts. The physicochemical characterization of the nanoparticles confirms successful synthesis, followed by assessment of their antibacterial properties and safety profile.

The effects of purslane consumption on lipid profile and C-reactive protein: A systematic review and dose-response meta-analysis.

Earlier investigations into the impact of purslane, , on lipid profile and C-reactive protein (CRP) produced contradictory findings. The effect of purslane consumption on lipid profiles and CRP was assessed in this comprehensive review and meta-analysis. We conducted a thorough literature search in online databases, including PubMed, Scopus, the Cochrane library, and ISI Web of Science to find relevant randomized controlled trials up to June 2023.

The effects of purslane consumption on glycemic control and oxidative stress: A systematic review and dose-response meta-analysis.

Purslane (.) is a herbal remedy with wide range of pharmaceutic properties. Although the beneficial effect of purslane on the treatment of Type 2 Diabetes Mellitus (T2DM) has been shown, there is an inconsistency among the results of previous studies.

spp. isolated from poultry in Iran: Antibiotic resistance profiles, virulence genes, and molecular mechanisms.

spp. genera is one of the most common causes of microbial enteritis worldwide. The objective of this work was to investigate the antimicrobial resistance (AMR) patterns, virulence genes, and genetic variation of thermophilic species collected from chicken meat samples in Iran.

Investigation of the possibility of fermentation of red grape juice and rice flour by and .

The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red grape juice and rice flour solution using and . In recent years, cereal-based beverages have been used as functional compounds such as antioxidants, dietary fiber, minerals, probiotics, and vitamins in diets. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of gram positive and homofermentative lactic acid bacteria: and .

Different drying methods of seeds: Impact on drying kinetics and selected quality properties.

The effect of different drying procedures on the quality characteristics of subsp. is addressed in this work. Using five different drying methods include microwave, oven (40 and 60°C), sun, and shade, were dried.

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream.

In this study, the effects of homogenization pressure (125, 145, and 165 bars) and temperature (45, 60, and 75°C) on the properties of Sesame vegetable cream are investigated. The physical stability of cream was characterized by droplet size and syneresis, and chemical stability of it was evaluated by determining peroxide value and p-anisidine. The results showed that the cream in the presence of high pressure and temperature treatment exhibits lower stability.

The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage.

Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat substitutes, including κ, konjac, and tragacanth, and comparing them according to their texture characteristics. κ-carrageenan, konjac, and tragacanth gums were used at four different levels (0.

The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary).

Stevia is a natural, non-nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well-reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside-maltodextrin mixture on physicochemical properties of Naanberenji was evaluated in four replacing levels including 25%, 50%, 75%, and 100%.

Helicobacter pylori isolated from Iranian drinking water: vacA, cagA, iceA, oipA and babA2 genotype status and antimicrobial resistance properties.

Despite the clinical importance of Helicobacter pylori in human gastric disorders, its exact route of transmission is still uncertain. Based on the contentious hypothesis and findings of previous investigations, water may play an important role in the transmission of H. pylori to humans.