BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but also provide health benefits. Probiotics one of the main functional components be present and beverages. They many benefits stand out due their metabolic capacities adaptability different habitats. In addition, Quinoa seeds contain valua...

Pseudomonas fluorescens subsp. cellulosa when cultured in the presence of carob galactomannan degraded the polysaccharide. To isolate gene(s) from P. fluorescens subsp. cellulosa encoding endo-beta-1,4-mannanase (mannanase) activity, a genomic library of Pseudomonas DNA, constructed in lambda ZAPII, was screened for mannanase-expressing clones using the dye-labelled substrate, azo-carob galacto...

Two inhibitory fractions (B(1) and C) from extracts of immature fruit of carob were tested for their ability to inhibit the action of indoleacetic acid (IAA) in three bioassays. There was no reduction of IAA-induced reactions in the Avena curvature test, abscission of debladed coleus petioles, or growth of cucumber hypocotyls. The highest ratio of inhibitor to IAA was 10,000 times greater than ...

Background: Spermatogenesis is a necessary process in fertility and reproductive capacity of humans. In view of the relative high prevalence of spermatogenesis disorders in men and the failure of treatments provided in conventional medicine, new therapeutic approaches are being considered. This study will be designed to investigate the effect of Ceratonia siliqua (Carob) syrup and vitamin E on ...

Background and Aim: Reduction in sperm motility is one of the main causes of male infertility. The aim of this study was to investigate the effect of Carob supplementation on sperm parameters, inflammatory factors, oxidative stress indices and sex hormones in the men with idiopathic infertility. Materials and Methods: This study was a randomized double-blind controlled clinical trial which inc...

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural nutritional features baked goods. The aim this study investigate the potential usage Type I sourdough incorporated with carob bread making .Empi...