Celiac disease (CD), a chronic inflammatory disorder, is triggered by the ingestion of gluten peptide. Wheat gluten contains gliadins and glutenins fractions, where gliadin peptides are the main cause of CD and nonceliac gluten sensitivity development. Keeping a strictgluten-free diet is the only effective treatment for CD. In recent years, lactic acid bacterial and fungal prolyl endopeptidases (PEP) have been proposed as the sources of proteolytic enzymes for the complete elimination of gluten peptides, and have also proved as a potential common therapeutic agent for CD treatment. Considering these indications, a special focus was devoted to AN-PEP-secreted PEP. Herein, we review the proteolytic enzymes produced by microorganisms, especially by the fungal strain, Aspergillus niger (AN), and discuss its beneficial properties against toxic effects of α-gliadin digestion in affected patients. The present review reveals the importance of proteolytic proteases in industrial applications; from an economic perspective, AN-PEP protease is an appropriate choice for making high-quality gluten-free products. تفاصيل المقالة

One of the most effective methods to report organ dose in CT scan (Computed Tomography scan) is to report effective dose. This study aimed to investigate the actual dose during head and neck CT scans using an anthropomorphic head phantom. In this study, an anthropomorphic phantom was constructed with natural bone and paraffin wax. Then, we considered several sites in the phantom to investigate the dose. These sites include the Brain, Thyroid, Parotid, and Lens, which were filled by Gafchromic films. Finally, we irradiated the phantom using several CT protocols.Our findings indicate that the dose of the considered organs was in the different ranges according to the protocol used. The highest dose range was related to the ten-slice spiral, ranging from 0.75 to 15.8 mGy (Mean). We showed the lowest dose range in SPECT-CT which was in the range of 0.55 to 0.1 mGy (Mean). The absorbed dose of the eyes was much higher in most protocols compared to the other organs. There is also the most significant difference between the lens and the other organs in the ten-slice spiral CT. Comparing the 10 and 256 slice scanners; we showed that the organ dose in the 256 slice is less than ten slices. The lowest mean organ dose (mGy) and SD (Standard Deviation) are related to the SPECT CT, which are 0.76±0.03, 0.95±0.02, 0.78±0.02, and 0.71±0.02 for the brain, parotid, lens, and thyroid, respectively. تفاصيل المقالة

Cold plasma is a high-end technology that offers favorable opportunities for microorganism inactivation in contaminated food. This review aimed to evaluate the efficacy of cold plasma treatment to reduce different pathogen and spoilage microorganisms in various foods. In addition, the effect of influential factors related to plasma processing, including microorganism type, gas type, treatment time, and treatment voltage, on the reduction rate of microorganisms was assessed using principal component analysis and hierarchical cluster analysis. The extracted data showed that most researcher investigated plasma efficiency on the inactivation of Escherichia coli in different food samples. Also in most studies the plasma was generated using air as plasma gas. The microorganism inactivation rate obtained by cold plasma treatments was raging from -0.90 to 8.00 log CFU. The plasma voltage (0.7) and plasma gas (0.66) had a significant correlation with principal component 1 and had a negative correlation coefficient with treatment time (-0.76). The reduction rate (0.68) and microorganism (0.7) were positively correlated with principal components 2. The findings indicated that cold plasma has an excellent potential to decontaminate hazardous organisms in different food. Besides, plasma treatment conditions should be considered to optimize the effective inactivation rates. The reduction rate of microorganisms in different foods is strongly influenced by microbial factors and technical plasma performance factors. Regarding the crucial damage to microorganism cell components using plasma, this novel technology could efficiently apply for preservation and also promote the shelf life of food products. تفاصيل المقالة