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1.
Iran J Microbiol ; 13(3): 399-406, 2021 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-34540179

RESUMO

BACKGROUND AND OBJECTIVES: Halothermophilic bacteria are adapted to high osmolarity and can grow in high saline environments and high temperatures. This study was aimed at the isolation of halothermophilic bacteria from Howz-e Sultan hypersaline lake in the central desert zone in Iran. MATERIALS AND METHODS: Samples were collected and after preparing dilutions, the samples were cultured on Molten haloid agar with different salt concentrations (5-35%), then the plates were incubated at 35-70ºC in both aerobic and anaerobic conditions. Biochemical characterizations, utilization of carbon sources, production of exoenzymes and antibiotic susceptibility were investigated. Taxonomic and phylogenetic analyses were performed using 16S rRNA gene sequences. RESULTS: One of the isolated bacteria was found to be Gram-positive, hyperhalophilic, thermophilic, endospore-forming, and was named as 1-9 h isolate. The bacterial cells were bacilli-shaped, which produced endospores at a subterminal position. This isolate was an aerobe and facultative anaerobe and grew between pH 5.0 and 10.0 (optimal growth at pH 7.0-7.5), at temperature between 15°C and 65°C (optimal growth at 40-45°C) and at salinity of 9-32% (w/v) NaCl, growing optimally at 18% (w/v) NaCl. On the basis of 16S rRNA gene sequence analysis, isolate 1-9 h belongs to the genus Bacillus within the phylum Firmicutes and showed the closest phylogenetic similarity to Gracilibacillus sp. IBP-V003 (99.0%). CONCLUSION: Based on the results of its phenotypic and genotypic properties, strain 1-9 h represents a novel strain of the genus Gracilibacillus. It can be used in various fields of industry and biotechnology.

2.
Avicenna J Phytomed ; 10(2): 118-127, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32257884

RESUMO

OBJECTIVE: Stevia (Stevia rebaudiana Bertoni) is a natural and healthy alternative sweetener to sugar and artificial sweeteners, which has become important for human diets and food manufactures. In this study, the effects of stevia or sucralose as tea sweeteners on glycemic and lipid profile of type 2 diabetic patients were investigated. MATERIALS AND METHODS: A double-blind clinical trial was carried out in 34 type 2 diabetic patients. These patients were assigned into two groups of stevia (n=15) (received 1 cup of 2% stevia extract-sweet tea in three meals) and non-stevia (n=19) (received one tablet of sucralose sweetener) daily for eight weeks. Glycemic response and lipid profile of the participants were assessed. Furthermore, height, weight and body mass index (BMI) of the participants were measured as well as their dietary intakes at the baseline and at the end of the study. RESULTS: Findings showed no significant differences in fasting blood sugar (FBS) levels between the base line and after two hours, in participants. Also, no significant differences in insulin, glycosylated hemoglobin (HbA1C) and lipid levels were found between the two groups. CONCLUSION: Results of the current study showed that the highlighted doses of stevia in sweetened tea could be an alternative to sucralose in diabetic patients with no effects on blood glucose, HbA1C, insulin and lipid levels.

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