[Glycaemic index and load of dietetic sour cherry jam prepared with date syrup in healthy persons]

Date syrup is a natural sweetener rich in antioxidants. In addition, fructose is the predominant sugar in date syrup, which elevates blood glucose at a slower pace than the other types of sugar. The objective of this study was to evaluate the glycemic response of healthy persons to dietetic sour cherry jam prepared with date syrup. In this clinical trial, the glycemic response of 9 healthy persons was evaluated after the consumption of two kinds of jams, one prepared with date syrup and one as a control. Both jams had been produced using a specific formulation. White bread was chosen as the reference food. Having determined the glycemic index [GI] of the two jams, glycemic load [GL] was calculated and compared for the two jams by independent t-test. GL was 15.4 and 18 for the dietetic and control jams respectively, both of which were within the permitted range for diabetic's consumption. No significant difference was observed between the GIs of the two jams. The results showed that, the GL of the dietetic jam was significantly lower than that of the control [p<0.05]. The GL of the dietetic jam prepared with date syrup was less than that of the control sample. In light of the other health benefits of date syrup, once confirmed by further studies, this jam may be suitable to be introduced to the public as a dietetic product

[Study of morphological and protective characteristics of beads obtained from microencapsulation of lactobacillus acidophilus probiotic as a predominant and natural flora in human gut]

Lactobacillus acidophilus as a probiotic has more useful effects and low viability of this bacterium and other probiotics under hard acidic-bile conditions of digestive system and food products, have encouraged researchers to find methods to solve this problem. Microencapsulation as one of the newest methods has noticeable effects in this field. The aim of this study was to evaluate the morphological and protective characteristics of beads obtained from microencapsulation of Lactobacillus acidophilus. After activation of starter culture of la5 in MRS-broth medium, in order to purification bacteria was used centrifuge device with speed of 10000rpm for 10 minutes. Microencapsulation was done by calcium alginate and resistant starch with extrusion method. Morphology of beads was evaluated by optical microscope. The study of beads stability was done for 12 hours and the study of survival microencapsulated bacteria was done for 120 minutes within hydrochloric acid, phosphate buffer [0.1 mol] and digestive powder inclusion solution. A morphological characteristics of beads was indicated by optical microscope. These results showed that the strength of beads in various environments is different and in this regard physical tension is very important. Under unfavorable environmental conditions, microencapsulation with calcium alginate and resistant starch was played an important role in the protection of lactobacillus acidophilus. The survival rate of microencapsulated bacteria in all conditions was significantly higher than free bacteria [P <0/05]. Morphological characteristics and strength of beads had great importance in theirs protective function of probiotic bacteria. Microencapsulation with calcium alginate and resistant starch plays an important role in increasing the rate of lactobacillus acidophilus survival

[ effects of probiotic yoghurt consumption on blood pressure and serum lipids in type 2 diabetic patients: randomized clinical trial]

Considering the high prevalence of hypertension and dyslipidemia in type 2 diabetic patients, the aim of the present study was to investigate the effects of probiotic yoghurt on blood pressure and serum lipid concentrations in these patients. In this controlled, double-blind, randomized clinical trial, 60 patients [23 males and 37 females] with type 2 diabetes and an LDL-cholesterol level higher than 100 mg/dL were assigned to one of two groups. Subjects in the intervention group consumed daily 300 gr of probiotic yoghurt containing Lactobacillus acidophilus and Bifidobacterium lactis, and those in the control group consumed daily 300 gr of conventional yoghurt, for 6 weeks. Dietary intakes, anthropometric measurements, blood pressure and serum lipids concentrations were measured at the baseline and at the end of the study. Statistical analyses were performed using the SPSS software, the statistical tests being analysis of covariance and paired-samples t-test. Systolic and diastolic blood pressure remained unchanged in both groups, while the total cholesterol and LDL-cholesterol concentrations decreased by 4.54% and 7.45% in the intervention group, respectively, as compared with the control values [P = 0.008 andP = 0.004, respectively]. However, no significant differences were observed between the initial and final triglyceride and HDL-cholesterol concentrations in the intervention group. Consumption of probiotic yoghurt can decrease the total cholesterol and LDL-cholesterol in type 2 diabetic patients; however, it has no effect on blood pressure. This study shows that probiotic yoghurt may help reduce cardiovascular disease risk factors in type 2 diabetes

[ effect of microencapsulation with calcium alginate and resistant starch on the lactobacillus acidophilus [LA5] survival rate in simulated gastrointestinal juice conditions]

Microencapsulation of probiotic cells is the newest method for increasing probiotics' survival in probiotic food products in gastrointestinal conditions and safely transferring them to the large intestine. The aim of this study was to investigate the effect of microencapsulation with calcium alginate and resistant starch on the lactobacillus acidophilus [La5], and the survival rate in simulated gastrointestinal juice conditions. Survivability of this bacteria was conducted in 0.6% bile salt solution and simulated gastric juice[PH1.55], followed by incubation in simulated intestinal juice with and without 0.6% bile salt. In this study the extrusion method was performed for the microencapsulation process. Data were analyzed using an independent t-test. Our results showed that survivability of microencapsulated cells in a simulated gastric juice condition, and also in simulated intestinal juice with and without 0.6% bile salt, is significantly more than free cells[p<0/05]