List of Articles lecithin

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  1 - Investigating the Effect of Emulsifier YN and Lecithin on Qualitative Promotion the of White Chocolate
  V. Mehrabi M. Ghavami M. Gharachorloo
  Introduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emuls More

  Introduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emulsifiers such as lecithin with different intakes and emulsifier YN (ammonium phosphatides) at different concentrations were compared and evaluated in white chocolate. The samples were subjected to chemical analysis concerned with total fat content, acid insoluble ash, acidity iodine and saponification value, fatty acid composition, oxidative stability test (Rancimat) and sensory analysis according to the national standard.Results: The application of different concentrations of commercial lecithin did not have a significant effect on the qualitative characteristics of white chocolate, while the use of 0.4 and 0.5 % emulsifier YN at the time of production and 90 days after production improved the stability, quality of color and texture considerably. The yellow color index (b*) in white chocolate containing emulsifier YN was reduced significantly white the brightness index (L*) was increased favorably as compared to the control and the quality was maintained after production.Conclusion: The application of emulsifier YN improved the qualitative characteristics of white Chocolate and exhibited synergistic effect with the natural antioxidant present in the substrate and increased the oxidative stability of the product. Manuscript profile
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  2 - Effects of centrifugation and cholesterol-loaded with cyclodextrin in the soybean lecithin -based extender on the quality of the post-thaw sperm of Ghezel ram
  Mohammad Shamsolahi Hossein Daghigh Kia
  10.30495/jvcp.2019.669320
  When using frozen-thawed semen, maintaining the motility and viability of ram sperm is important for achieving high pregnancy rates. The goal of this research was to clearly elucidate the effects of centrifugation and cholesterol-loaded cyclodextrin (CLC) in a soy lecit More

  When using frozen-thawed semen, maintaining the motility and viability of ram sperm is important for achieving high pregnancy rates. The goal of this research was to clearly elucidate the effects of centrifugation and cholesterol-loaded cyclodextrin (CLC) in a soy lecithin-based extender on post-thaw ram sperm quality. Sperm samples were collected from 5 Ghezel rams with the age of 4-5 years for 3 weeks. After the initial assessment, the approved semen samples were combined and divided into 8 equal parts. Four samples were combined at 30˚C and the seminal plasma was then removed by centrifugation. The semen from the other four samples was not centrifuged and was diluted with Tris buffer plus different concentrations of CLC (0, 0.75, 1.5 and 3 mg/ 1.2×108 spermatozoa) and 7% glycerol, similar to the first group. The samples were then cooled to 5˚C and frozen in 0.25 ml straws. After thawing, total motility (TM) and progressive motility (PM), straight line velocity (VSL), curvilinear velocity (VCL), beat cross frequency (BCF), total antioxidant capacity (TAC), superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GPX), the integrity of the acrosome membrane and the integrity of the plasma membrane were significantly (p < /em><0.05) higher in the 1.5 mg CLC group compared to the other groups. Also TM, PM, VCL, TAC, SOD, GPX and plasma membrane was significantly (p < /em><0.05) higher in the group without centrifugation than in the centrifugation group. Overall, the results suggested that addition of 1.5 mg CLC improves most of the sperm parameters measured in vitro in comparison to other groups. Manuscript profile
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  3 - Bacterial biosurfactants: A review of the biological, technological, and application aspects of Phosphatidylcholine
  Mahsa Noktehsanj Monir-sadat Shakeri
  Biosurfactants and bioemulsifiers are active surface compounds that significantly reduce the surface tensions in very small amounts. Generally, microorganisms synthesize wide ranges of biosurfactants. These compounds are classified based on molecular weight, physicochem More

  Biosurfactants and bioemulsifiers are active surface compounds that significantly reduce the surface tensions in very small amounts. Generally, microorganisms synthesize wide ranges of biosurfactants. These compounds are classified based on molecular weight, physicochemical properties and mode of action. Phosphatidylcholine (PC), one of the major components of commercial lecithin, is the most important membrane phospholipid in eukaryotes which can be synthesized by two pathways, the methylation and/or the CDP-choline pathways. Many prokaryotes lack PC, but in the membranes of some bacteria, significant amounts of this material are found. Due to the high importance of lecithin in the food and medicine industry, studies on the ingredients of lecithin such as phosphatidylcholine and phosphatidylserine are matter of interests. Recognition of the biosynthesis pathways of phosphatidylcholine compounds, especially in the bacteria for optimal production of these microbial metabolites is a matter of great importance. In this study, the structure, biochemical function and biosynthesis pathways of biosurfactants are investigated in bacteria, the production technology and their important applications are also described. Manuscript profile
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  4 - تأثیر سانتریفیوژ و سطوح مختلف لیسیتین سویا بر کیفیت اسپرم بعد از فرایند انجماد-یخ‌گشایی در قوچ قزل
  م. شمس‌الهی ح. دقیق‌کیا غ. مقدم ا. تقی‌زاده
  هدف از این مطالعه تعیین اثر سانتریفیوژ و سطوح مختلف لیسیتین سویا بر کیفیت اسپرم بعد از فرایند انجماد-یخ‌گشایی در قوچ قزل بود. نمونه‌های منی از پنج رأس قوچ قزل بالغ، دو بار در هفته و به مدت سه هفته اخذ گردید. پس از ارزیابی اولیه نمونه‌ها و تأیید آنها، نمونه‌ها با هم مخلو More

  هدف از این مطالعه تعیین اثر سانتریفیوژ و سطوح مختلف لیسیتین سویا بر کیفیت اسپرم بعد از فرایند انجماد-یخ‌گشایی در قوچ قزل بود. نمونه‌های منی از پنج رأس قوچ قزل بالغ، دو بار در هفته و به مدت سه هفته اخذ گردید. پس از ارزیابی اولیه نمونه‌ها و تأیید آنها، نمونه‌ها با هم مخلوط شده و سپس به مقادر مساوی تقسیم شدند. سه نمونه منی در دمای C˚30 به بافر تریس اضافه شده و پس از سانتریفیوژ شدن پلاسما منی آنها حذف گردید. بعد از سانتریفیوژ کردن و حذف مایع ‌رویی، نمونه‌ها با رقیق‌کننده تریس- سیترات- فروکتوز همراه با سطوح مختلف لیسیتین سویا (1، 5/1 و 2 درصد (حجم/وزن)) و 7 درصد گلیسرول رقیق شده و باقیمانده نمونه­های سانتریفیوژ نشده با 5/1 درصد لیسیتین سویا رقیق‌سازی شدند. سپس نمونه‌ها تا دمای C˚ 5 سرد شده و در پایوت‌های 25/0 میلی‌لیتری فرانسوی منجمد شدند. برای ارزیابی نمونه‌ها در دمای C˚ 37 و در حمام آب گرم ذوب شدند. نتایج حاصل از افزودن سطوح مختلف لیسیتین سویا نشان داد که تحرک کل (TM) و پارامترهای حرکتی نظیر میانگین سرعت در مسیر (VAP)، سرعت در مسیر مستقیم (VSL)، سرعت در مسیر منحنی (VCL) و تحرک عرضی سر (ALH) و درصد اسپرماتوزوا با آکروزوم یکپارچه به طور معنی‌داری در گروه دارای 5/1 درصد لیسیتین سویا در مقایسه با سایر گروه‌های رقیق کننده بیشتر بود (05/0P<). تحرک کل و پارامترهای حرکتی (ALH، VCL، VSL، VAP) در گروه دریافت کننده 5/1 درصد لستین سویا بدون سانتریفیوژ نسبت به گروه‌های دریافت کننده 1، 5/1 و 2 درصد لستین سویا با سانتریفیوژ بیشتر بود (05/0P<). به طورکلی، نتایج نشان داد که افزودن 5/1 درصد لیسیتین سویا (با و بدون سانتریفیوژ ) تأثیر بهتری بر روی پارامترهای مورد ارزیابی اسپرم نسبت به سایر سطوح داشت. Manuscript profile
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  5 - The Analgesic Effect of Dietary Sesame Oil in Young Male Rats
  حسین محمدپورکارگر منیره شفاهی مهناز کسمتی
  Sesame oil is applied in physiological and pharmacological researches as a solvent. It contains unsaturated fatty acids and lecithin. Physiological functions may be altered by these components. In this research, effect of dietary sesame oil on acute pain perception was More

  Sesame oil is applied in physiological and pharmacological researches as a solvent. It contains unsaturated fatty acids and lecithin. Physiological functions may be altered by these components. In this research, effect of dietary sesame oil on acute pain perception was studied.N-MRI male rats (200andplusmn;20 g) were used. Animals divided to two groups: control that ate plats without sesame oil and experimental group that divided to three subgroups that ate dietary plats that contain 10% sesame oil for 28, 42 and 56 days respectively. After 28, 42 and 56 days pain threshold was tested by digital hot plate and formalin. Data was analyzed by one way ANOVA.Hot plate test: Sesame oil diet decreased pain in the 28 days (Pandlt;0.002) and 42 days (Pandlt;0.03) and 56 days (Pandlt;0.005) significantly. In Formalin test sesame oil diet decreased pain in the 28 days (Pandlt;0.0001) and 42 days (Pandlt;0.0001) and 56 days (Pandlt;0.0003) significantly in early phase and also we found significant difference in 42 days (Pandlt;0.03) and 56 days (Pandlt;0.0005) in late phase of formalin test.Conclusion: Our data showed that dietary sesame oil could increase pain threshold. It seems that sesame oil lecithin (as a source for acetylcholine) or unsaturated fatty acid (altered plasma membrane properties or PGs metabolism or affects on GABAergic) involve in this pain threshold alternation. Manuscript profile
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  6 - The effect of intraperitoneal injection sesame oil on fear conditioning in the female mice.
  حسین محمدپورکارگر مانا احمدی مهناز کسمتی
  Sesame oil contains unsaturated fatty acids such as linoleic acid, Oleic acid and Lecithin. Lecithin and specially unsaturated fatty acids have important role in several physiological functions. In his project effect of sesame oil injection (i.p.) on fear conditioning w More

  Sesame oil contains unsaturated fatty acids such as linoleic acid, Oleic acid and Lecithin. Lecithin and specially unsaturated fatty acids have important role in several physiological functions. In his project effect of sesame oil injection (i.p.) on fear conditioning was studied.Female mice (25andplusmn;3 g) were used. Animals divided to four groups: control and three test groups which were injected by 0.1 ml sesame oil (i.p.) for 1, 3 and 4 days respectively. Fear conditioning test carried out in three steps. 1- Animals take place in test compartment for 5 min in first day. 2- in second day, each animal exposed to noise for 3 min and finally received foot shock (5 sec, 1mA). 3-After 1 hour and 24 hour (in the last day) each animal exposed to noise for 1 min and freezing time was measured. All data was analyzed by one way ANOVA.There was not any significant difference between control and other groups in fear conditioning test after 1 hour.There was any significant difference in Fear conditioning test after 24 hour between control animals and animals which sesame oil was injected once. There were significant difference in freezing time after 24 hour between control group and groups which sesame oil was injected for 3 and 4 days (Pandlt;0.03). Sesame oil had not effects on memory recalling, one hour after foot shock. It seems that sesame oil stimulates mechanisms that affected memory in long period. Probably lecithin of sesame oil acts as a source for acetylcholine and potentiate cholinergic system in brain specifically hippocampus. More studies need to determine facts. Manuscript profile