The Bacillus race is one of the most important producers of amylase in the last few decades due to its high ability to produce excess enzymes. Despite the fact that domestic research is ongoing, the production of this enzyme is not yet possible. Therefore, it is important to study and find an appropriate environment for producing this enzyme at the lowest cost and maximum efficiency. In this study, amylase production environments were provided with a source of carbonaceous molasses of sugar cane and whey with different concentrations and Bacillus lichen formis were cultured in each one. Following the drawing of the standard Bradford curve and Nitrosalicylic acid test, total protein and enzyme activity was evaluated every 24 hours. The results of total protein and amylase activity analysis from Bacillus licheniformis showed that the most productive and enzymatic activity was related to the sugar beet molasses medium at a concentration of 1/2 of the total environment at 50 ° C and after It is 72 hours after the cultivation. The amount of protein and enzyme activity in the whey was much less than that of the molasses. It can be concluded that the medium containing cane molasses can be a good environment for the production of amylase enzyme in the enzyme production industry.

The purpose of this study was to evaluate the changes in substrate oxidation during exercise with white tea consumption in obese men. Ten obese young men (age 19. 00 ± 0. 47 years, height 181. 80 ± 4. 32 cm, weight 104. 20 ± 8. 84 kg, BMI 31. 20 ± 1. 93 kg/m2, body fat percent 25. 80 ± 2. 62 %), take 500 ml of water or 500 ml of white tea one week apart after 8 h fasting in crossover and counterbalance model. One hour after use, while the gas analyzer was connected to them, they carried out an incremental exercise to exhaustion on a treadmill. The rate of fat and carbohydrate oxidation during exercise test were measured using indirect calorimetry. For each subject, the maximum fat oxidation (MFO) and the intensity of the MFO occurs (FATmax) were determined. Paired Sample t test showed that MFO (p = 0. 011), and fat oxidation in the third stage (p = 0. 023) in terms of white tea consumption was significantly higher than water intake. There was no significant difference in FATmax, time to exhaustion, maximum heart rate and maximum oxygen consumption between the two conditions. It seems that taking white tea one hour before exercise can increase fat oxidation in obese men.

Objective: In our previous study we reported that the cultivation of Candida albicans in liquid YPG medium revealed a kind of esterase activity. The objective of current study has been the evaluation of quantitative and qualitative differences concerning the enzymatic activity of the esterase among clinical isolates of the fungus.Materials and methods: Clinical isolates of C.albicans which maintained on Sabouroud dextrose agar by repeated sub culturing were cultured in YPG for 48 h to induce esterase production. Then, the yeast cell harvested by centrifugation and braked down by glass perlen. Esterase activity of cytoplasmic liquid assayed by a colorimetric method and five synthetic substrates used to evaluate qualitative differences.Results: The examined isolates were showed esterase activity against used substrates but there were some of considerable quantitative and qualitative differences among them. The average value of enzyme activity had inverted relation with the carbon number of substrates´ carboxyl residues. These average values were 14.4, 8.45, 0.94, 0.42, and 0.75 Units (mmol/mg protein/min) for a-naphtyl acetate, a-naphtyl acetate, a-naphtyl caprylate, a-naphtyl laurate, and a-naphtyl palmitate respectively. Conclusion: Modulation of the esterase activity among clinical isolates of C.albicans can be pssibility to find relevance of the yeast strains for epidemiological objectives.

In present study, whey protein hydrolysate was prepared using Alcalase 2.4L from whey protein concentrate. The effect of temperature (40, 45, 50 and 55oC), time (30, 60, 90, 120, 150, 180 and 210 m) and enzyme/substrate ratio (30, 60 and 90 Anson unit/kg protein), on degree of hydrolysis and antioxidant activity of product were investigatedin a completely randomized design. The highest degree of hydrolysis was observed at 55oC, hydrolysis time of 180 minutes andenzyme/substrate ratio of 60 Anson unit/kg substrate. Under these conditions, degree of hydrolysis was 51.62%. The antioxidant activity of protein hydrolysate was studied using reducing power and Fe2+chelating activity. At maximum degree of hydrolysis, Fe2+ chelating activitywere obtained 50.41%. As well as under this condition reducing-power of protein hydrolysate was 0.156 which showed 20.47% reducing-power compared to 100 ppm ascorbic acid.

The purpose of the present study was to examine, the effect of menstrual cycle on substrate metabolism during exhaustive incremental exercise in girl students. Materials and Methods: This study was done on 15 girls students (age=21.17±1.47 year, BMI=20.55±1.71kg/m2) who participated volunteerily.It has a crossover design and that is adjusted in three stages: bleeding, follicular and the late luteal of the menstrual cycle. Protocol exercise was increamental until exhaustion stage. Subject gas respiration was measured 30 minutes before exercise in lying position, during exhaustion incremental protocol and an hour after exercise which the last time measure was used as EPOC. Fat and carbohydrate oxidation and energy expenditure was measured by indirect calorimetery. To analyze data ANOVA with repeated measure and descriptive statistics were done. The result showed no significant differences in energy expenditure, performance, fat and carbohydrate oxidation in different stages of the menstrual cycle (bleeding, follicular and luteal) during exhaustive incremental exercise. An increamental exersiae, calories and carbs and fat oxidation in the bleeding stage, early follicular and late luteal probably due to the large no difference between the hormones estrogen and progesterone concentrations are not significantly different in young girls.

Shiitake mushroom [Lentinula edodes (Berk) Singer/Pegler] has the second production class among the most important edible mushrooms. For a long time this mushroom has draw attention due to its unique flavor and taste and also therapeutic properties. Dِue to the importance of this mushroom in the world and also the effect of substrate on the production of this medicinal mushroom, a research were conducted in randomized complete block design with 6 replications on 4 different substrate formulations including: 1) sawdust, wheat bran, millet, 2) sawdust, wheat bran, molasses, chalk, calcium super phosphate, 3) sawdust, wheat bran, tea waste, 4) sawdust, saccharose, citric acid, chalk and calcium carbonate onL.edodes production for determining the suitable substarte on early fruiting, yield, biological effeciency, average mushroom numbers and weights per block.Results showed that substrate formulation 1 caused earlier fruiting than others (58 days from incubation time), this formulation also had the highest yield (112/3 g/log) and biological effeciency (35/09%) between the others formula. mashroom number was the most in substrate formulation 1 (16/67 n/log) and the highest mushroom wieght was obtained from formulation 4 (14/33 g/per mushroom). there wasn’t any significant differences at (p £0.05) between substrate formulation 1 and 2.

Xanthomonas campestris produces a water- soluble extracellular polysaccharide, xanthan gum, which is extensively applied in food and other industries. This bacterium is not able to utilize lactose due to low levels of b- galactosidase activity or absence of the enzyme. Consequently very little xanthan is produced when the bacterium grows in lactose- based media such as whey. Whey poses a major waste disposal problem due to its high BOD. Therefore, this waste is a suitable substrate for conducting fermentation processes. In this study, a mutant strain was isolated from a plenty of Xanthomonas campestris cells exposed to nitrous acid mutagenesis (NA1). Environmental conditions were optimized and maximum activity of the b-galactosidase enzyme obtained at pH 5.5 and 38oC. Also, the b-galactosidase activity in NA1 cultures was increased 9.5 folds, comparing to that of the wild type cultures (336.1 U vs. 35.4 U). Xanthan gum production by NA1 using whey as carbon source was also studied. By using experimental design (Plackett-Burman) and statistical analysis, among seven parameters tested, we found that whey, as the main substrate, and pH were the first factors affecting gum production. Gum production using significant factors was carried out in a lab-scale fermentor and 10 g l-1 xanthan was obtained.