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In the last decades, increasing petroleum prices, diminishing oil resources, incessant fluctuations in the oil prices and concerns about global shortage of energy resources have boosted research on production and commercialization of biofuels, e.g., ethanol and butanol, obtained from renewable resources. Besides its application as a fuel, butanol has found numerous industrial applications for the production of plasticizers, lacquers, coatings, detergents, and brake fluids. Biobutanol, together with acetone and ethanol, can be produced in industrial scale by a process called Acetone Butanol Ethanol (ABE) fermentation in anaerobic condition using Clostridium acetobutylicum bacterium. The nature of the carbohydrate and nutrients in the fermentation can affect the ratio of solvents obtained in the ABE fermentation process. In this research, influence of various nutrients and glucose concentrations on the production of butanol by this bacterium was investigated. Results showed that presence of biotin, thiamine, para-amino-benzoic acid, and yeast extract as well as several ions including Mg, Fe, Mn, phosphate, and ammonium acetate in the culture medium is essential for the production of butanol by C. acetobutylicum. Lacks of these compounds in the medium significantly reduced the production of solvents, in spite of the growth of the bacterium .also optimum concentration of glucose was 40g/l for maximum production solvent .In this concentration, maximum solvent concentration was achieved 10.5 g/l and maximum butanol concentration was achieved 6.7g/l with yield of 26.25%.

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This study was carried out to evaluate the effect of different sources and levels of carbohydrate (glucose and corn starch) on growth performance and carcass composition of juvenile Siberian sturgeon (Acipenser baerii). Two weeks after acclimatization period to rearing conditions and basal diet, the number of 120 Siberian sturgeon juveniles weighing 25.64 ± 2.80g were randomly distributed into 12 fiberglass tanks in four treatments (glucose 15%, glucose 30%, corn starch 15% and corn starch 30%) in three replicates and kept at a density of 10 fish per tank (one fish per 35 liter) for a period of 8 weeks. Results showed that final weight, final total length, percentage of body weight increase, specific growth rate, mean daily growth, protein efficiency ratio and condition factor in fish fed corn starch 15% were high in comparison with other treatments (P>0.05). Fish fed corn starch 15% had the lowest (P>0.05) food conversation ratio. Significant difference was seen between fish fed corn starch 30% with fish fed glucose 15% in HSI (P0.05). The highest content of carcass protein was seen in corn starch 15% that showed significant difference with treatments glucose 15% and 30% (P

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The effects of starvation periods on physiological response of the juvenile Persian sturgeon, Acipencer persicus, was assessed through such stress factors as glucose, cortisol and hepatic enzymes for a period of 8 weeks. For this purpose, in a randomly designed experiment, five groups of fish (108.04 ± 0.28 gr) in 3 replicates were starved for a period of 0 (control), 1, 2, 3 and 4 weeks and fed them to satiation after their starvation lags. Blood plasma glucose and cortisol during starvation periods did not significantly change (p>0.05). This indicates high performance of this specific in maintenance of blood glucose during starvation and recovery of glucose level after feeding. However, plasma hepatic enzymes level in fasting treatments increased (p<0.05), but reached the control level after 4 weeks of feeding. Considering the role of liver enzymes in gluconeogenesis and taking into consideration the constant plasma glucose and cortisol during periods of food deprivation, it seems that liver enzymes in the Persian sturgeon during food deprivation play a key role in stabilizing blood glucose. Considering the role of liver enzymes in gluconeogenesis, and taking into consideration the constant plasma glucose and cortisol during periods of food deprivation, In this study, it seems that liver enzymes in the Persian sturgeon during food deprivation play a key role in stabilizing blood glucose.

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In the current study, the effect of fresh water and different salinities of 15, 35 and 50 ppt on growth, feeding, body composition, glucose and cortisol in Asian sea bass (Lates calcarifer); were investigated. 180 fingerlings with average weight of 34.36±0.41 gram in 12 circular fiberglass tanks with 300 liter volumes were administered. Feedinng was done to satiation twice a day for 30 days. At the end of the experiment, biometry carried out and plasma and carcass samples were collected for estimating blood biochemical parameters and whole body composition. The obtained results showed that freshwater treatment had a significant difference in growth and feeding performance with other treatments (p < 0.05). Also, the results of carcass analyze showed that freshwater treatment moisture percentage was significantly higher (72.07±0.11) compared to other treatments (p < 0.05). Glucose and cortisol value in 15 ppt treatment were significantly higher at 35, 50 ppt treatment and 35 ppt, freshwater treatment, respectively (p < 0.05). Overall, this study showed this species is able to tolerate changes in salinity in the surrounding medium from seawater to brackish water through a period of 30 days and successfully adapt to freshwater without showing mortality. But, it could not be a good case for culture in fresh water because of using high energy for osmoregulation in fresh water.

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Uricase or urate oxidase is an enzyme that converts uric acid (with low solubility) to 5-hydroxyisourate and finally to allantoin. The possibility of developing some diseases like gout and kidney stones will be increased in high levels of uric acid. Thus, uricase can be used as drug enzyme to reduce uric acid levels in the blood. The low stability of proteins (such as drug enzymes) is a challenge in the use of them. There are several approaches such as use of additives for protein stabilization. In this study, E. Coli BL21 (DE3) was transformed by pET28a (+) vector carrying Aspergillus flavus uricase gene. The recombinant protein was expressed and then purified by a Ni-NTA agarose chromatography column. After purification, the thermal stability of the purified enzyme was evaluated and then it stabilized by additives. The results showed that enzyme is active and purified very well. Thermal stability results indicated that uricase maintains its stability up to 20°C and then loses its stability. The half-life of enzyme was 30minutes at 40 °. The results of enzyme stabilization by 20% (v/w) concentration of glucose and sorbitol as well as by 20 % (v/v) of glycerol showed that glucose had the most stabilization effect on the uricase among the additives. The stability (half life) of enzyme was increased more than two times in the presence of glucose. Finally, we conclude that additives like glucose which increase surface tension have the most stabilization effect on the uricase enzyme stability.

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Aims: microalgae use has been recently attracted for the production of biologically active drugs and pharmaceuticals.Carbon source is an essential factor for the Spirulina maxima growth. Since finding the appropriate carbon source and its concentration to achieve high levels of biomass in the shortest cultivation period is very valuable. Therefore, the effect of different carbon sources (sodium carbonate, sodium bicarbonate, glucose and molasses) with different concentrations (16, 24 and 32 gL^-1) on growth and biomass production were evaluated. Methods: Microalgae was grown in 11 treatments with 3 replications at labarotary temperature (28±3 °C) and 1350±100 Lux light intensity (24 hours exposure-time). Maximum specific growth rate and doubling time were calculated according to nonlinear modeling by Wolfram Mathematica software at 99% confidence interval. Findings: The highest biomass concentration (gL^-1) at the highest carbon source concentration in the first 5 days belonged to molasses (3.083), glucose (2.094), sodium carbonate (0.869) and sodium bicarbonate (0.835). Biomass production of treatments except glucose in medium was increased by increasing concentration from 16 to 32 gL^-1. Although molasses has reached on highest biomass production during the first 5 days of cultivation, but the greatest effect on increasing specific growth rate belongs to the glucose sample. Conclusions: As a result, the carbon source and its concentration had a significant effect on the growth and biomass production. Glucose has been selected as an effective carbon source for growth with a concentration of 24gL^-1. Moreover, the highest concentration of treatments had shown the least effect on specific growth rate.

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The Greenbug Schizaphis graminum (Rondani), one of the major pests of cereals, overwinter as adults and nymphs in temperate regions. The aphid population increases in early spring as the weather conditions become favorable, but it gradually decreases in mid-June as air temperature rises. Adult aphid colonies were acclimated to measure cold tolerance at 20, 15, 10, 5, and 0 °C for one week. In contrast, other colonies were acclimated to measure heat tolerance at 20, 25, and 30 °C for one week and 35 °C for two days. Then, the lowest temperature resulting in 50% mortality (LLT₅₀) and the highest temperature resulting in 50% mortality (ULT₅₀) of tested populations were defined. Moreover, changes of sugars and polyols were studied at the end of each thermal regime. The lowest LLT₅₀ was -13.2 °C at 0 °C and the highest ULT₅₀ was 40.1 °C at 35 °C. In the cold acclimation condition, glucose was the highest at 0 °C and reached to 80.9 µmol/g f.w. However, in the heat acclimation condition, the mannitol was the highest at 35 °C and reached to 43.7 µmol/g f.w. Findings indicate that high temperatures due to climate change could be a threat to aphid population size and distribution.
 

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Aims: To evaluate the effects of cognitive behavior therapy among randomized controlled trials on psychological stress, physical health, and self-care behavior among type 1 and type 2 diabetes patients.
Information & Methods: The preferred reporting items for systematic reviews and analysis statement was used in all review stages. Study selection and study quality were based on Jonna Briggs Institute. Relevant articles search from three databases, namely PubMed, CINAHL, and Google Scholar, was conducted. The search yielded 1143 articles and 19 randomized controlled trials met the inclusion criteria to evaluate the effects of cognitive behavior therapy.
Findings: Cognitive behavior therapy significantly ameliorated depressive symptoms, anxiety, diabetes-related stress, glycemic control, quality of life, and self-care behavior such as self-blood glucose monitor, medication adherence, and physical activity. However, heterogeneity in terms of cognitive behavior therapy delivery modes, follow-up duration, various outcomes, and long-term effects are considered when interpreting results.
Conclusion: Findings suggest that cognitive behavior therapy can be integrated into diabetes management to achieve diabetes outcomes regarding psychological and physical health as well as self-care behavior.

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The present study was designed to evaluate the effect of acetaminophen on hematologic and blood biochemistry of rainbow trout in a 4-day period. To that end, total 300 fingerlings with an average body weight of 12.5±2.5 g were randomly allocated into 15 polyethylene tanks (with 100L volume). Fingerlings were exposed to five concentrations of acetaminophen, namely, 0, 0.01, 0.1, 1. 10 mg/L for 4 days. Hematologic and Biochemical Parameters of Rainbow Trout (Oncorhynchus mykiss) exposed to Acetaminophen were measured. According to the results, the number of white blood cells was significantly different compared to the control group and other treatments at concentration of 10 mg/l. The number of red blood cells, hemoglobin, mean hemoglobin volume (MCV) and hematocrit were higher in the control group and And the lowest amount was observed at a concentration of 10 mg/l and There was a significant difference between these parameters in different treatments. There wasn´t significant difference in mean corpuscular hemoglobin concentration (MCH) between experimental treatments. There was a significant difference in serum lysozyme enzyme and complement (ACH50) activity in fingerling exposed to acetaminophen. There was a significant difference in cortisol and glucose levels in different treatments so that the most amount of cortisol and glucose showed in the control group and the less amount was observed in treatment 5.

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Leopard moth, Zeuzera pyrina L. (Lepidoptera: Cossidae), is one of the important woodboring pests whose larvae bore into twigs, branches, and trunks of various woody species, weakening and sometimes killing trees or shrubs. Recently it has caused severe losses of walnut trees in Iran. This pest overwinters as different larval instars inside trees. Overwintering larvae were collected monthly from October 2020 to March 2021 from Maragheh walnut orchards, northwestern Iran, to determine the presence of cryoprotectants and their changes during autumn and winter. Overwintering larvae accumulated sorbitol, trehalose, and myo-inositol during winter. During cold months there was approximately 11 fold and 7.5-fold increase in trehalose and sorbitol contents, respectively. Glycogen content was the highest in October and decreased significantly with decreasing ambient temperature. Our results suggest that the accumulation of sorbitol, trehalose, and myo-inositol plays an important role in the harsh-season survival of Z. pyrina.
 

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Bread is the basic food group and it is one of the best sources of protein and energy especially for low income people. So it is important to pay attention to the characteristics that affect bread quality. One of the main factors affecting the quality of bread is the quality of gluten. Low quality of gluten in flour will make problems in bread industry. One solution to these problems is using the combination of glucose oxidase and xylanase enzymes. In this research, central composite design has been used to evaluate the effects of these enzymes as independent parameters on rheological characteristics of dough measured by Alveograph. The specific volume and sensory evaluation of bread has been determined after bread baking. Results showed that adding these enzymes lead to increase pressure and energy of dough and decrease in dough strength. After baking, results indicated increase in specific volume and total score in sensory evaluation of the breads in compare with the bread containing only α- amylase enzyme. In this research 35 ppm of glucose oxidase and 15 ppm of xylanase were selected as the best treatment after optimizing results by response surface method.  

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High blood glucose levels in the body named diabetes can increase damage in kidneys, eyes, heart and etc. In this investigation, a novel TS fuzzy static output feedback control structure is proposed to regulate the blood glucose level in the pre-defined desired values for type 1 diabetes using exogenous intra-venous insulin delivery rate. To this end, a nonlinear delay differential equation framework is considered to model the blood glucose/insulin endocrine metabolic regulatory system. The governing equations of the blood glucose/insulin model are approximated by a TS fuzzy model and then the proposed static output feedback controller is designed for this TS model.

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The date fruit is of high nutritional value and its chemical composition is unique in providing energy, minerals, and vitamins for human. Date syrup, date concentrate and liquid date sugar are among semi-finished liquid products produced from low quality dates at industrial scale. In this research, some physicochemical properties of date syrup, concentrate, and liquid sugar in comparison with sucrose solutions were studied and the possibility of replacing sucrose with date liquid products was investigated. The results showed that the main chemical component of all three date products was simple sugars of fructose and glucose. Ash and protein contents of date liquid sugar were much lower than date syrup. pH values of date liquid products were also significantly different. Concentration of total phenolic and flavonoid compounds in date syrup was much greater than date liquid sugar. Overall, processing of date syrup to date liquid sugar reduced its nutritional quality while improving technological properties. It can be concluded that in choosing date liquid products as raw materials in food formulation, for the products that brown color of date liquid products does not affect the appearance of the final products, usage of date syrup or date concentrate is proposed. However, in other foods where brownish color of date syrup or date concentrate deteriorates sensory attributes of the final products, date liquid sugar is suggested. Date liquid products are also good candidates for high sugar products with sugar crystallization problem.

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In this experiment, sixteen Turkmen horses with average weights of 430±46 kg and age 7±3 years were used. Four feeding frequencies of 2, 4, 6, and 8 meals per day were used for a period of 28 days. Data were statistically analyzed based on a completely randomized design, and the results showed that increased feeding frequency led to more stable serum glucose levels throughout the day and an increase in the digestibility of nutrients (P< 0.05). However, ether extract digestibility was not influenced by feeding frequency. Means of chewing and swallowing (per kg DM) of alfalfa were not influenced by feeding frequency. Also, the chewing and swallowing rates of concentrate for the treatment of 2 meals per day increased (P< 0.05). By increasing the feeding frequency, alfalfa intake decreased, but duration of forage intake increased in the treatment of 8 meals per day (P< 0.05). In contrast, by increasing the feeding frequency, concentrate intake was increased, but duration of concentrate intake was decreased in the treatment of 8 meals per day (P< 0.05). In conclusion, feeding 2 times per day more often resulted in lower digestibility of different nutrients and less steady-state level of serum glucose than other feeding frequencies.

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Honey is a natural product that has long been used for treatment in addition to nutrition. In this regard, the antimicrobial effect of some Iranian kinds of honey against antibiotic-resistant bacterial strains and the relationship between this effect and the enzymatic activity of honey samples were evaluated. In this study, the protein content of 20 honey samples before and after extraction was determined and analyzed by SDS-PAGE technique. Then the activity of glucose oxidase, amylase, invertase, and catalase enzymes of each honey was measured. Inhibition of the tested bacterial strains in the presence of honey was investigated by ager well diffusion method and the relationship between enzymatic activity with antibacterial effect and freshness of honey was evaluated. The protein content of the samples before extraction ranged from 0.4 06 0.06 to 1.0 64 64.19 mg/g honey and after extraction this amount decreased by about 50% or less. In the protein profile of all kinds of honey after electrophoresis, 3 bands related to amylase, invertase, and glucosidase enzymes were visible. The activity of enzymes was assigned to glucose oxidase> invertase> amylase> catalase, respectively. The selected honey samples did not affect Staphylococcus epidermidis and had the least effect on Pseudomonas aeruginosa. After honey inoculation, the inhibitory pattern of Escherichia coli and Enterococcus faecalis were similar, but a different inhibitory pattern was observed from Staphylococcus aureus strain. This study showed that glucose oxidase plays an important role in bacterial inhibition, but this role fluctuates in catalase-positive strains. Also, Amylase and invertase enzymes can be a measure of the freshness of honey.

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Enzymatic treatment of wheat flour is an interesting function to improve its functional properties. Because enzymes with different biochemical activities can have synergistic effects on dough behavior or product quality, the individual use and combination of enzymes used in bread production processes is important today. The aim of this study was to evaluate the synergy of glucose oxidase and lipase enzymes in physicochemical properties of barberry flour and bread formulated with relative replacement of corn flour. Treatments in 7 groups (T0 control sample, T1 containing 5% corn flour 0.05% glucose oxidase 0.05% lipase, T2 containing 10% corn flour 0.07% glucose oxidase 0.07% lipase, T3 containing 15% flour Corn 0.09% glucose oxidase 0.09% lipase, T4 contains 20% corn flour 0.011% glucose oxidase 0.011% lipase, T5 contains 25% corn flour 0.13% glucose oxidase 0.13% lipase, T6 Containing 30% corn flour (0.15% glucose oxidase (0.15% lipase) were prepared).
 The chemical results of the treatments showed an increase in moisture, ash and gluten index so that the highest amount of the mentioned factors was observed in T6 sample. Zellini number, phallus number, protein and gluten showed a significant decrease.  Farinograph test results showed no significant water uptake, reduced spreading time and resistance with increasing corn flour replacement percentage in the treatments. The tensile strength of the treatments in the extensograph test showed an increase and a decrease in tensile strength and tensile strength of the treatments, respectively (p<0.05).
 Histological results showed that the use of lipase enzyme and corn flour reduces the stiffness of the treatments. While the addition of corn flour caused the doughs to stick and the enzymes were ineffective. The elasticity of the doughs was also improved by the addition of glucose oxidase. The results of sensory evaluation introduced T4 treatment as the superior treatment.

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Cake as a popular snack among different people in the community, especially children and adolescents. This high-energy product should have a porous texture, small holes with narrow border to have an acceptable marketability. Therefore, research and investment to achieve the desired quality and increase shelf life through the use of additives such as enzymes, emulsifiers, etc. seems necessary. In this regard, in order to improve the quality of cupcakes, which have a faster preparation than other cakes, the effect of two factors, glucose oxidase (0, 10, 50 and 100 ppm) and DATEM (0, 0.5 and 1%) was investigated. The results showed that the samples containing DATEM increased the moisture content, decreased the weight loss after baking and improved the volume and texture of the cake in terms of reducing firmness and increasing the cohesiveness and springiness. On the other hand, glucose oxidase addition decreased the firmness of the treatments caused by DATEM. However, the addition of glucose oxidase enzyme to the cake formulation improved the crust color parameters and sensory evaluation. So, the effect of glucose oxidase and DATEM, improved the sensory and quality characteristics of cupcake.

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Corn starch derivatives, including glucose syrups, are nowadays widely used in food industry. Glucose syrup is used in food industry, not only due to its sweetening power and nutritional value, but also for its functional properties (moisture stabilization, softening ability, improving texture and preventing sucrose crystallization). Floury (soft) corn is usually used to produce glucose syrup, but the most imported corn in Iran is flint or hard corn which is all the year round available and consequently, using both corn flour types would be inevitable. Therefore, the purpose of this study was to investigate the effect of using flint (hard) and floury (soft) corn flour to produce glucose syrup. Four treatments including hard flour + soft flour in four ratios of 30% + 70%, 50% + 50%, 70% + 30% and 100% soft flour as control were prepared and the physicochemical and organoleptic properties of the produced syrups were evaluated. According to the obtained results, using flint corn flour affected physicochemical and organoleptic properties of the samples. Increasing the ratio of flint corn flour had significantly decreased DE (Dextrose Equivalent), soluble solids and pH of glucose syrups. Also induced the increasing of color parameters and sulfated ash values of the produced syrups. However, cost estimates indicated a reduction in the cost of raw materials and consequently general reduction in production costs by replacing hard corn flour. It can be concluded from the results that hard flour can be used on all surfaces, but the best treatment was 50% replacement level or a bit more, in the production which had a good effect on the properties of glucose syrup and showed more similarity with the control sample. All of these, along with being cost effective, appeared this treatment to have the potential of supposing as a sugar substitute in food industry.

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Bread is the main food in providing energy and protein in the diet of Iranian society. Therefore, the consumed bread must be of good quality, and one of the effective factors in its quality is the consumed flour gluten quality and quantity, which unfortunately, these factors are not desirable for wheat produced in Iran. One of the ways to decrease this problem is to use enzymes in the bread production flour. In this research, the effects of adding glucose oxidase (GO) and trans glutaminase (TG) enzymes in amounts of 0 to 30 ppm, α-amylase (AM) in amounts of 0 to 50 ppm and xylanase (XA) in amounts of 0 to 100 ppm on rheological properties of the Barbary and Lavash bread dough were prepared and analyzed using the response surface method (RSM) and the properties of the resulting dough were studied by farinograph, Falling number and alveograph rheological tests. The results of statistical analysis using Design Expert software showed that in different amounts of TG and GO, increasing AM caused a decrease in falling number. AM and XA decreased the amount of water absorption based on farinograph, but their interaction was not significant. At high amounts ​​of AM and TG, farinograph index (FQC) was at its highest value. The increase of AM decreased the P index of the alveogram, whereas, the increase of GO and XA when used individually increased this parameter. The interaction effect of the last two enzymes was also significant and the median value of both which decreased P index. In Barbary and Lavash bread, the values ​​of TG and GO in the maximum amounts ​​(30 ppm) and AM in the values ​​of 16 and 23 ppm were the most effective. The effect of XA enzyme was not significant in Barbary bread, but 23 ppm of XA showed a positive effect in Lavash bread.