OBJECTIVE To investigate the structure of the gastric microbiota in functional dyspepsia (FD) and its role in the pathophysiology. DESIGN We compared the basic physiological properties of the gastric fluid (GF) and the structure of the microbiota in the GF of 44 healthy control (HC) participants and 44 patients with FD. We then treated the patients with FD with a yogurt containing a probiotic...

BACKGROUND Vulvovaginal candidiasis is known as one of the most common fungal infection among women of reproductive age and considered as an important public health problem. In recent years, due to resistance to common antifungal medication, the use of traditional medicine of anti-fungal and herbal treatment increased. Therefore the objective of this study was to determine the effects of vagina...

BACKGROUND Low- and high-fat meals affect homeostatic and gustatory brain areas differentially. In a previous study, we showed that a high-fat meal decreased cerebral blood flow (CBF) in homeostatic brain areas (hypothalamus), whereas a low-fat meal increased CBF in gustatory regions (anterior insula). OBJECTIVE The aim of this study was to investigate the long-lasting effect of fat-free flav...

BACKGROUND The health effects of conventional yogurt have been investigated for over a century; however, few systematic reviews have been conducted to assess the extent of the health benefits of yogurt. OBJECTIVE The aim of this scoping review was to assess the volume of available evidence on the health effects of conventional yogurt. METHODS The review was guided by a protocol agreed a pri...

background: aflatoxin m1 (afm1) is a major carcinogenic compound that may be existed in milk and dairy products. this study was aimed to determine the presence of afm1 in industrial and traditional yogurt samples produced in iran. methods: a total of 80 yogurt samples (40 industrial, 40 traditional) was collected from supermarkets in yazd city, iran. afm1 content of the selected samples was det...

in the present work, the effect of milk supplementation on viability of yogurt bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) was studied during yogurt manufacture and thirty three days storage. incubation time to reach ph value of 4.5 was greatly affected by the addition of casein fract...

The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low-fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p...

A food developed at the Hiroshima Prefectural Food Technology Research Center, Hiroshima, Japan, has proved to be a boon in videofluorography. The food features decreased hardness with retained their shape due to being impregnated with macerating enzymes under reduced pressure after vegetables are defrosted. Samples were removed immediately from the enzyme solution after freeze infusion. All fo...

Helicobacter pylori is a human pathogen that infects over 50% of the population worldwide. It is the most important etiologic agent of gastroduodenal ulcers and malignancies. Helicobacter pylori urease enzyme is considered the main factor for the organism's colonization in the gastroduodenal mucosa. Hens immunized with the purified urease produce a highly specific anti-H. pylori urease immunogl...

BACKGROUND To determine the effects of probiotic yogurt on performance and health status of young adultfemale endurance swimmers. METHODS In a randomized controlled trial, 46 endurance swimmers girls with mean age of 13.8 ±1.8 years,weight of 48.6±7.5kg and height of 159±5.6cm, were studied. Subjects were randomly assigned into two groups,receiving either 400 ml probiotic yogurt (intervention...