Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Validated analytical method for characterization of alcohols marketed in Tehran, Iran
1
7
EN
Anita
Chalipour
Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
a-chalipour@farabi.tums.ac.ir
Fatemeh
Zamani Mazdeh
Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran.
f-zamanim@farabi.tums.ac.ir
Mohammad Reza
Fazeli Farsani
0000-0002-6692-5028
Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
fazelireza28@yahoo.com
Fatemeh
Salami
Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
salami.fateme@yahoo.com
Mohsen
Amini
Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran;
Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
moamini@tums.ac.ir
Yalda
H. Ardakani
Pharmaceutical Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
yh-ardakani@tums.ac.ir
Mannan
Hajimahmoodi
0000-0003-0006-6125
Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran;
Drug and Food Control
Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran;
Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
hajimah@sina.tums.ac.ir
10.30502/jhhhm.2020.107914
<strong>Background and objective: </strong>Various types of alcohol for several applications are available worldwide, of which, disinfection is one of the most important. In Muslim nations, consumption of alcoholic beverages is prohibited even at low quantities in accordance to halal status. Therefore, denatonium benzoate (commercially known as Bitrex) that has sharp bitterness is added to alcohol to avoid its edible usage. In this regard, at least 10 mg l<sup>-1</sup> of denatonium benzoate is added to industrial alcohol according to Iranian Ministry of Health regulation. In our study, we examined the concentration of denatonium benzoate and also purity of alcohol samples collected from capital city of Iran (Tehran).<br /> <strong>Materials and methods:</strong> In total, 62 samples of alcohol were collected and analyzed by HPLC for Bitrex and alcoholmeter for purity. For HPLC, C<sub>18</sub> column (150×4.6 mm, 5 µm) as stationary phase and phosphate buffer/acetonitrile solution containing sodium lauryl sulfate (50:50 v v<sup>-1</sup>) as mobile phase with flow rate of 1.2 ml min<sup>-1</sup> were used.<br /> <strong>Results and conclusion:</strong> The results revealed that some companies (41 samples out of 62) did not use denatonium benzoate in their products and used fruit essences instead to improve the taste and smell of alcohol. These results were against the force of Ministry of Health in mandatory addition of denatonium benzoate to prevent the samples’ further abuse. In addition, purity of most alcohols was not compatible to the information provided by the labels. We concluded that more restriction and supervision is required to prevent adulteration.
alcohol,Bitrex,Denatonium benzoate,HPLC
https://jhhhm.halal.ac.ir/article_107914.html
https://jhhhm.halal.ac.ir/article_107914_a9bb4f0497cdd1e2c63f93659cc3d261.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Fabrication of a novel bio-adsorbent based on the yellow membrane of chicken feet for cationic dye of methylene blue removal: adsorption, equilibrium, kinetic and thermodynamic studies
8
20
EN
Samaneh
Farrokhzadeh
0000-0002-2792-7872
Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran.
samanehfarrokhzadeh@yahoo.com
Habib
Razmi
Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran.
Naficeh
Sadeghi
0000-0002-1613-1617
Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Elnaz
Marzi Khosrowshahi
Department of Analytical Chemistry, Faculty of Chemistry, Tabriz University, Tabriz, Iran.
10.30502/jhhhm.2020.107918
<strong>Background and objective: </strong>Dye molecules as an important type of organic pollutants are potentially toxic and have carcinogenic and mutagenic impact on living systems. Today, uncontrolled discharge of organic pollutants is environmental problem. Dissolution of synthetic dyes in aqueous media causes decreased light penetration into water and interferes photosynthesis reactions. In the current work, we fabricated a novel and biodegradable adsorbent by chicken feet yellow membrane(CFYM) for removal of cationic dye.<br /> <strong>Materials and methods: </strong>Untreated CFYM was collected from slaughterhouse and prepared for analysis after washing by deionized water, drying at 90°C for 12-24 h and grinding to fine powders. The adsorbent was instrumentally characterized by Fourier transform infrared spectroscopy, X-ray diffraction, Scanning electron microscopy, and Emmett and Teller techniques. Functional groups of C=O, O–H, N–H, C–N, C–C and H–C–H showed that the pre-treated CFYM mainly contained organic compounds. Removability and efficiency of bio-adsorbent were studied using cationic methylene blue (MB) as s model. For optimization, main variables of pH, adsorbent mass, contact time and temperature were studied by one-factor-at-a-time method through adsorption experiments in a batch system. The equilibrium adsorption experiments were evaluated by Langmuir, Freundlich, Tempkin and Dubinin-Raduskovich isotherm models. The adsorption kinetic models of pseudo-first order, second first order, Elovich and intra-particle diffusion were also studied.<br /> <strong>Results and conclusion: </strong>Results were in accordance to Langmuir isotherm model. Obtained kinetic and thermodynamic parameters confirmed that pseudo-first order model was the best kinetic model and adsorption process of MB on CFYM was exothermic and spontaneous. Based on the results, CFYM, as a novel natural adsorbent, was efficient for removal of cationic organic pollutant from aqueous solutions.
Chicken feet yellow membrane,Isotherm,Kinetic,Methylene blue,Removal
https://jhhhm.halal.ac.ir/article_107918.html
https://jhhhm.halal.ac.ir/article_107918_d9273debba5ab3fe7bd03d1ae0b74095.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Isolation and identification of probiotic bacteria with potential of Gamma Amino Butyric Acid production from traditional dairies in Iran
21
28
EN
Fatemeh
Zarei
Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
zarei.fatemeh@gmail.com
Leila
Nateghi
0000-0001-8937-8728
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
leylanateghi@yahoo.com
Maryam
Zarei
Community Nutrition Department, Ministry of Health and Medical Education, Tehran, Iran.
maryam.zarei@yahoo.com
10.30502/jhhhm.2020.107915
<strong>Background and objective: </strong>Lactic acid bacteria (LAB) is of interest in food fermentation studies. Gamma Amino Butyric Acid (GABA) is one of bioactive metabolites produced by LAB that pose significant impact on human health. At this study, we isolated the probiotic bacteria from Iranian traditional dairy products, identified them, and evaluated their potential in GABA production.<br /> <strong>Materials and methods: </strong>In this research, 30 isolates of bacteria from traditional dairies (yogurt, dough, cheese and butter) were studied. To diagnose probiotic species, initial tests including gram staining, oxidase and catalase were performed. Additional verification studies on the approved isolated bacteria in the last step were included to acid, bile and pepsin and trypsin resistance, hemolysis inactivity and L-arginine hydrolysis. Probiotic bacteria were characterized by 16SrDNA PCR approach. In addition, GABA concentration was detected by HPLC equipped with C18 column (150 mm× 4.6 mm × 0.5 µm) at 25°C and UV-VIS detector (λ = 338 nm). The mobile phases of sodium dihydroxy phosphate and acetonitrile/ methanol/water were used in gradient mode.<br /> <br /> <strong>Results and conclusion: </strong>Among all isolated bacteria, six strains were gram-positive, catalase-negative and oxidase-negative that initially known as LAB. Two out of six LAB isolates with acceptable probiotic characteristics were selected based on supplementary tests. Accordingly, <em>Lactobacillus lactis </em>ssp. <em>Lactis </em>and <em>Lactobacillus delbrueckii </em>ssp. <em>Bulgaricus </em>isolated from cheese and butter, respectively, showed the most significant probiotic properties. However, <em>Lactobacillus delbrueckii </em>ssp. <em>Bulgaricus </em>produced higher GABA than another (377.54 vs. 301.09 mg l<sup>-1</sup>). As conclusion, traditional dairies in Iran are good reservoir of indigenous healthy microorganisms that can be used as starter or adjuvant culture with several helpful impacts on consumers.
Gamma Amino Butyric Acid,HPLC,L. delbrueckii ssp. Bulgaricus,L. lactis ssp. Lactis,PCR,Probiotic
https://jhhhm.halal.ac.ir/article_107915.html
https://jhhhm.halal.ac.ir/article_107915_50e9d62440c930be0129b6140c6a85a9.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Evaluation of Aflatoxins contamination in barley feeds distributed in Mashhad city, Iran
29
34
EN
Javad
Feizy
0000-0003-1920-6781
Department of Food Quality Control and Safety, Research Institute of Food Science and Technology, Mashhad, Iran.
j.feizy@rifst.ac.ir
Sima
Ahmadi
Department of Food Quality Control and Safety, Research Institute of Food Science and Technology, Mashhad, Iran.
sima.ahmadi90@gmail.com
10.30502/jhhhm.2020.107917
<strong>Background and objective: </strong>Aflatoxins (AFs) are toxic metabolites that produced predominantly by three species of Aspergillus. Current study was conducted to determine quantity of AFs in barley feed.<br /> <strong>Materials and methods: </strong>A total of 97 samples were analyzed with high-performance liquid chromatography (HPLC). The method was based on extraction of finely ground samples by methanol as solvent. An aliquot of 20 µl of extract was injected to HPLC after filtration. Aflatoxins were detected by ZORBAX Eclipse XDB C18 column (150×4.6×5 µm). Mobile phase of water:methanol:acetonitrile (60:20:20 v/v/v) at linear gradient mode and flow rate of 1 ml min<sup>-1</sup> was used. Experiments were done at excitation and emission wavelengths of 365 and 445 nm, respectively, after post-column UV derivatisation.<br /> <strong>Results and conclusion: </strong>The obtained results showed that AFB<sub>1</sub>, AFB<sub>2</sub>, AFG<sub>1</sub> and AFG<sub>2</sub> were detected in 19, 9, 4 and 1 samples, respectively. Relatively low LOD and LOQ were achieved in our analytical approach that approved a desirable goodness of fit for the analysis. Trueness was examined by determination of the relative recoveries of AFs that were quite good. This survey provides valuable information on aflatoxin contamination in barely feed products marketed in Mashhad city.
Aflatoxin,Barley feed,High performance liquid chromatography,Mashhad
https://jhhhm.halal.ac.ir/article_107917.html
https://jhhhm.halal.ac.ir/article_107917_10c00dcbe649b90c61f7601771bd1918.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Antimicrobial activity evaluation of a novel triblock cationic copolymer (PHEMA-b-PNIPAM-b-PVEAH)
35
41
EN
Aliyeh
Ghamkhari
0000-0003-0154-2701
Institute of Polymeric Materials and Faculty of Polymer Engineering, Sahand University of Technology, Tabriz, Iran.
aliyeh_ghamkhari@yahoo.com
10.30502/jhhhm.2020.107916
<strong>Background and objective:</strong> Antimicrobial compounds are considerably interested because of their importance in control of biological contaminants. Several techniques have been used for fabrication of novel and efficient antimicrobial compounds. The aim of present work was to develop a durable cationic antimicrobe based on triblock copolymer.<br /> <strong>Materials and methods: </strong>Novel poly(2-hydroxyethyl methacrylate)-<em>b</em>-poly(<em>N</em>-isopropyl acrylamide)-<em>b</em>-poly (<em>N</em>-4-vinylbenzyl), <em>N</em>,<em>N-</em>diethylamine hydrochloride (briefly named PHEMA-<em>b</em>-PNIPAM-<em>b</em>-PVEAH or ABC) cationic triblock copolymer was synthesized via reversible addition fragmentation transfer (RAFT) polymerization as antimicrobial compound. Chemical structure of ABC triblock copolymer was characterized by Fourier Transform Infrared and <sup>1</sup>H Nuclear Magnetic Resonance spectroscopy. Furthermore, the antimicrobial activity of cationic triblock copolymer was examined on four micro-organisms including <em>Bacillus cereus</em>, <em>Staphylococcus aureus</em>, <em>Escherichia coli </em>and <em>Candida albicans</em>.<br /> <strong>Results and conclusion: </strong>Molecular weight of blocks in the copolymer including PHEMA, PHEMA-<em>b</em>-PNIPAM and PHEMA-<em>b</em>-PNIPAM-<em>b</em>-PVEAH was 10950, 17103 and 26165 g mol<sup>-1</sup>, respectively. Results showed remarkable antibacterial activity so that inhibition diameter of <em>B. cereus </em>and<em> S. aureus</em> were 25, 29, 34 mm and 32, 37, 41 mm, respectively. Low inhibition was detected against <em>E. coli </em>(14, 17 and 21 mm) and the highest inhibition was observed for <em>C. albicans </em>(48, 81 and 98 mm). Acceptable antibacterial and high anti-yeast activity was observed for ABC. Therefore, it could be used in therapeutic purposes and microbial suppression.
Antimicrobial activity,Bacillus cereus,candida albicans,cationic triblock copolymer,Escherichia coli,Staphylococcus aureus
https://jhhhm.halal.ac.ir/article_107916.html
https://jhhhm.halal.ac.ir/article_107916_9d19a4207005872c66233fb8cb42092d.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Study of Reactive Red 195 anionic dye adsorption on calcined marble powder as potential eco-friendly adsorbent
42
56
EN
Samaneh
Farrokhzadeh
0000-0002-2792-7872
Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran.
samanehfarrokhzadeh@yahoo.com
Habib
Razmi
Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran.
Behrooz
Jannat
0000-0001-9208-2709
Halal Research Center of IRI, FDA, Tehran, Iran.
jannatbhr@sina.tums.ac.ir
10.30502/jhhhm.2020.107920
<strong>Background and objective:</strong> Recently, use of inexpensive and available adsorbents have been studied for removal purposes. One of main sources of environmental pollutions is uncontrolled discharge of wastewater containing synthetic dyes that may result in adverse effect on human health. At this study, removal efficiency of marble powder (MP) and calcined marble powder (CMP) as potential and low cost natural adsorbents for removal of Reactive Red 195 as anionic dye was investigated.<br /> <strong>Materials and methods:</strong> The adsorbents were characterized by X-Ray diffraction, Fourier Transform Infrared spectroscopy, scanning electron microscopy and zeta potential measurements. Anionic dye of Reactive Red 195 was used as adsorbate. Raw MP was collected from marble processing plant and its calcination was done at 750°C for 3 h in furnace.<br /> <strong>Results and conclusion:</strong> Effect of variables including pH, adsorbent dose, contact time, dye concentration and temperature were studied by a batch system. Adsorption reactions at equilibrium followed Langmuir isotherm and pseudo-second order kinetic models. Maximum adsorption capacity of 103.092 mg g<sup>-1</sup> was observed for CMP that was more than MP (1.218 mg g<sup>-1</sup>). Results showed that calcination process can significantly reduce negative charges on surface of marble powder and promote its efficiency for anionic dye removal. Thermodynamic study revealed that adsorption of Reactive Red 195 on CMP was exothermic and spontaneously. In conclusion, abundance of MP as inorganic waste and its transformation to CMP by simple calcination process makes it an efficient, available and economic candidate for water purification.
Adsorption Isotherm,Calcined Marble Powder,Kinetic,Reactive Red 195,Removal
https://jhhhm.halal.ac.ir/article_107920.html
https://jhhhm.halal.ac.ir/article_107920_07f802834e845c7413c03b3a2c3513c5.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Antioxidant characterization of cinnamon, Citrus aurantium and green tea leaves
57
65
EN
Fariba
Razeghi
0000-0002-2431-2450
Food Safety Division, Department of Environmental Health, School of Health, Tehran University of Medical Sciences, Tehran, Iran.
razeghi_fariba@yahoo.com
Ehsan
Haghi
Food Safety Division, Department of Environmental Health, School of Health, Tehran University of Medical Sciences, Tehran, Iran.
ehsanhaghi68@gmail.com
Ahmad
Ahmadi
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran.
ahmadi.ahmad@ut.ac.ir
Abolfazl
Kamkar
0000-0003-4001-2922
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran.
akamkar@ut.ac.ir
10.30502/jhhhm.2020.222761.1013
<strong>Background and objective: </strong>Plants are full of phenolic compounds and naturalantioxidants able to scavenge free radicals in foods and human body. They are more popular than synthetic antioxidants because of lower concern about their mutagenicity and carcinogenicity in human. This study tried to examine the antioxidant properties of water extracts of cinnamon and green tea, and methanolic extract of<em> Citrusaurantium</em> compared to butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as synthetic antioxidants.<br /> <strong>Materials and methods:</strong> Cinnamon, <em>Citrus aurantium</em>, and green tea leaves were prepared from local markets in Iran and their antioxidant properties were examined individually and in combination. The extracts were analyzed by gas chromatograph coupled with mass spectrometer. Total phenol content and antioxidant potency against synthetic antioxidants of BHT and BHA were respectively determined by Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods.<br /> <strong>Results and conclusion:</strong> E. cinnamaldehyde (32.41%), linalool (65.08%), and kaempferol-3-O-glucoside (84%) were the most important components of cinnamon<em>, Citrus aurantium</em>, and green tea leaves extracts, respectively. According to the results, the treatments with a higher percentage of green tea leaves and cinnamon extracts had the highest phenolic content (28.98 ±0.12 µg/g GA) and those with the highest amount of <em>Citrus aurantium</em> had the lowest phenolic content (15.56 ±0.06 g/g GA). DPPH test revealed that the lowest IC<sub>50</sub> was related to the mixture of three extracts (307.62 µg/ml) where the highest belonged to <em>Citrus aurantium</em> extract treatment (2100.3 µg/ml). In comparison, for BHT and BHA in 200 mg/l concentration, radical scavenging capacities were 50.7% and 64%, respectively. The three extracts had significant radical scavenging capacity. However, their activity was lower than the synthetic antioxidants of BHT and BHA currently used in food industry.
Cinnamon,Citrus aurantium,Gas Chromatography,Green tea leave,DPPH,Total phenol content
https://jhhhm.halal.ac.ir/article_115552.html
https://jhhhm.halal.ac.ir/article_115552_1e7a4ec115e875ac9a1d5ea3f10d8971.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Halal assurance systems in enzyme market
66
73
EN
Leily
Vahid
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
vd.leyla@gmail.com
Nastaran
Nikzad
Department of Chemistry, Sharif University of Technology, Tehran, Iran.
nastarannikzad1@gmail.com
Elaheh
Foroughi
0000-0002-2742-8600
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
elaheforooghi@yahoo.com
10.30502/jhhhm.2020.244392.1020
<strong>Background and objective:</strong> Enzymes are kind of food additive which are widely used in food industry. They are derived from different origins including plants sources, animals and microorganisms. There are a growing demand for Halal ingredients due to the people awareness of disadvantages of Haram foods. The aim of this review is listing the main enzymes used in food industry by focusing on control measures in evaluation of halal status.<br /> <strong>Results and conclusion:</strong> According to Islamic regulations, edible Halal ingredients should be derived from permitted sources in view of Islam. Specifically, the enzymes utilized in Halal foods must be extracted from Halal sources. In this regard, the enzymes produced by microorganisms are considered as Halal if the culture media consist Halal ingredients. In addition, there is an additional restriction for genetically modified microorganisms so that they should have recombinant DNA derived from Halal origins. As conclusion, attention to the ingredients up to molecular level and the processes makes the Halal food products more popular among the consumers.
Enzymes,Fermentation processing,Halal assurances system (HAS),Processing aids
https://jhhhm.halal.ac.ir/article_120879.html
https://jhhhm.halal.ac.ir/article_120879_3303d3e1faac0a353b393ec8d8c2c14b.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
05
01
Seafood histamine intervention to alcohol intake: regulation, metabolism and control
74
88
EN
Leila
Peivasteh-Roudsari
Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.; Food Safety and Hygiene Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
leila.peivasteh@yahoo.com
Amirhossein
Abedini
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
amirhoseyn.abedini@yahoo.com
Samane
Samiee
Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.; Food Safety and Hygiene Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
samane.samiee80@gmail.com
Parisa
Sadighara
0000-0002-7945-9732
Food Safety and Hygiene Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
sadighara@farabi.tums.ac.ir
Adel
Mirza Alizadeh
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Behrouz
Tajdar-Oranj
0000-0001-8970-5733
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
tajdar.tums@yahoo.com
10.30502/jhhhm.2020.120739
<strong>Background and objective:</strong> Seafood have high nutritional value since they contain sufficient amounts of protein, lipid, micronutrients and long-chain polyunsaturated fatty acids, especially omega3 fatty acid. However, histamine, a chemically hazardous biogenic amine, is produced by decarboxylation of histidine in the products through bacterial metabolism. Moreover, excessive alcohol intake may induce histamine intolerance. This study overviews histamine regulation, metabolism, and the control measures form technical intervention to alcohol consumption preventing histamine formation and its adverse effects.<br /> <strong>Results and conclusion</strong>: Spoilage microorganisms are present in the environment and in raw materials, which might contaminate fish during catching, transportation and processing stages and produce a high concentration of histamine. Several studies revealed that the histamine concentration of fish products exceeded the permitted limits because of improper sanitation practices and storage conditions. <em>Morganella morganii</em> was recognized as the strongest histamine forming bacteria. Histamine is hardly detectable in food products due to its odorless and colorless features. This compound is highly stable and cannot be eliminate or disintegrated by processes such as cooking, canning and freezing. The best practical approach in control of histamine is applying HACCP system by focusing on proper chilling from fishing to table, to prevent growth of histamine-producing bacteria. Importantly, excessive alcohol consumption exposes the consumers at risk of histamine intolerance by interfering in the metabolism and degradation of histamine conducted by the enzymes in the human body. Therefore, both technical measures and consumers’ attitude in alcohol consumption favor better histamine tolerance in body.
Alcohol intake,Biogenic Amines,Histamine,Histamine-producing bacteria,Seafood
https://jhhhm.halal.ac.ir/article_120739.html
https://jhhhm.halal.ac.ir/article_120739_892ab01085c34efc1087d907a479a7a6.pdf
Halal Research Center of Islamic Republic of Iran.
Tel.: +98-21-88909033
Fax: +98-21-88890858
Email: jhhhm@halal.ac.ir
IR.MCIG No. 85915
Human, Health and Halal Metrics
2717-1027
2717-1035
1
1
2020
07
30
Micronutrients in halal foods associated with improvement of the immune system against coronavirus
89
96
EN
Naficeh
Sadeghi
0000-0002-1613-1617
Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
sadeghi@halal.ac.ir
Mannan
Hajimahmoodi
0000-0003-0006-6125
Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
hajimah@sina.tums.ac.ir
Seyyed Mohsen
Asaadi
Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
m-asaadi@razi.tums.ac.ir
10.30502/jhhhm.2020.230908.1017
<strong>Background and objective</strong><strong>:</strong>The novel coronavirus (COVID-19) pandemic has threatened human health and economy across the world. In the absence of efficient medication for the virus, healthy diet can increase the body strength and alleviate symptoms of the viral infection. There are nutrients that may have beneficial effects against coronavirus. At this review, we discuss about the immune system modulation followed by intake of some nutrients found in halal foods that may be effective to attenuate the viral infections such as COVID-19.<br /> <strong>Results and c</strong><strong>onclusion</strong><strong>:</strong> The origin of COVID-19 (meat of bat eaten by Chinese) approves that recommendations of Islam on Halal foods, which emphasizes the health and hygiene, should be addressed throughout the world. Several studies revealed that diet could affect the immune system. Some nutrients are anti-inflammatory and change the tight junctions in tissues. The antiviral food components may be useful in alleviation of COVID‐19 infection. Therefore, keeping the micronutrients’ balance might enhance the host response against viral infections. There is a global consensus that nutritional deficiency should be treated to reduce infections and a healthy halal diet consisting of special components like α‐Lipoic acid, phytoestrogens, flavonoids, licorice root and black tea may be useful for improving the immune responses.
Coronavirus,COVID‐19,Halal,Health,immune system,nutritional interventions
https://jhhhm.halal.ac.ir/article_120532.html
https://jhhhm.halal.ac.ir/article_120532_70b12763383dd0f4c35393cc22250cb1.pdf