cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318521
title: Comparative effect of Fenugreek and Cinnamon on management of newly diagnosed cases of Type-2 Diabetes Mellitus

description: Abstract Clinical evidence suggests that T2DM and its complications can be prevented through regular intake of functional foods. This cost-effective way of managing T2DM in developing world might prove very beneficial. A randomized controlled trial was done to compare effects of Fenugreek and Cinnamon on treatment of newly diagnosed cases of T2 DM. Subjects were selected from Pakistan Institute of Medical Sciences Hospital, Islamabad. Study was carried out in three phases: Phase I, baseline; Phase II, after 90 days and Pahse III at end of washout period. Subjects, from both genders, were within the age range of 40-65 years. There were 26 subjects in each group. Serum levels of FPG, HbA1c, fasting insulin levels, lipid profile were measured at baseline and at the end of 2nd and 3rd phases. BMI, WC and WHR were also studied in all phases of the study. SPSS (version 22) was used for analysis. Cinnamon seemed to have more effect on both anthropometric (BMI & WC) and biochemical (FPG, HbA1c, serum Insulin, serum cholesterol, HDL & LDL) parameters, as compared to Fenugreek, which had effect on WC, FPG, HbA1c, serum cholesterol and TG only. Although, the magnitude of these effects was similar in both groups.
DOI: 10.6084/m9.figshare.14318521.v1
title: Comparative effect of Fenugreek and Cinnamon on management of newly diagnosed cases of Type-2 Diabetes Mellitus

description: Abstract Clinical evidence suggests that T2DM and its complications can be prevented through regular intake of functional foods. This cost-effective way of managing T2DM in developing world might prove very beneficial. A randomized controlled trial was done to compare effects of Fenugreek and Cinnamon on treatment of newly diagnosed cases of T2 DM. Subjects were selected from Pakistan Institute of Medical Sciences Hospital, Islamabad. Study was carried out in three phases: Phase I, baseline; Phase II, after 90 days and Pahse III at end of washout period. Subjects, from both genders, were within the age range of 40-65 years. There were 26 subjects in each group. Serum levels of FPG, HbA1c, fasting insulin levels, lipid profile were measured at baseline and at the end of 2nd and 3rd phases. BMI, WC and WHR were also studied in all phases of the study. SPSS (version 22) was used for analysis. Cinnamon seemed to have more effect on both anthropometric (BMI & WC) and biochemical (FPG, HbA1c, serum Insulin, serum cholesterol, HDL & LDL) parameters, as compared to Fenugreek, which had effect on WC, FPG, HbA1c, serum cholesterol and TG only. Although, the magnitude of these effects was similar in both groups.
DOI: 10.6084/m9.figshare.14318523
title: Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

description: Abstract This study consisted of determining the effect of Bacillus strains inoculated alone or in combination with phytopathogenic fungi on the production of human health-related compounds and volatile organic compounds (VOCs) in tomato fruits. Seedlings were cultivated under greenhouse conditions and inoculated with B. amyloliquefaciens, B. methylotrophicus and B. subtilis alone or in combination with Alternaria solani, Fusarium oxysporum and Phytophthora infestans. Fully ripe fruits were harvested and evaluated for carotenoid, phenol and VOCs contents. Lycopene was the most abundant carotenoid (46.4-167.62 µg/g), followed by β-carotene and lutein. Fruits from plants inoculated with Bacillus had the highest carotenoid content. In contrast, phytopathogens decreased the carotenoid contents, especially the lycopene content. The content of total phenols ranged from 0.42 to 0.90 mg GAE/g. The content of these compounds increased 1.5-fold in fruits from plants inoculated with Bacillus strains, especially those treated with B. methylotrophicus, but the greatest increase (1.9-fold) was observed in plants inoculated with phytopathogens. Both Bacillus strains and pathogens increased the antioxidant capacity, with a 2.8-fold increase compared to the control. Thirty-two VOCs were identified in the tested tomatoes. The Bacillus strains caused an increase in the concentration of VOCs, which could be associated with an increase in fruit quality.
DOI: 10.6084/m9.figshare.14318524
title: Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

description: Abstract In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.
DOI: 10.6084/m9.figshare.14318524.v1
title: Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

description: Abstract In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.
DOI: 10.6084/m9.figshare.14318527
title: Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

description: Abstract Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was 2.08 mL/g and 5.06 g/mL in control cake. Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density. Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution. 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness. Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 304.2%), ferric reducing antioxidant power (up to 384.4%) and radical scavenging activity (up to 264.3%). Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution. This study can help socialization of celiac people outside their houses by providing nutritious cakes.
DOI: 10.6084/m9.figshare.14318527.v1
title: Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

description: Abstract Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was 2.08 mL/g and 5.06 g/mL in control cake. Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density. Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution. 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness. Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 304.2%), ferric reducing antioxidant power (up to 384.4%) and radical scavenging activity (up to 264.3%). Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution. This study can help socialization of celiac people outside their houses by providing nutritious cakes.
DOI: 10.6084/m9.figshare.14318529
title: Maternal exposure to trace cadmium affects gonadal differentiation and development in male offspring rats though a star pathway

description: Abstract To investigate effect and mechanism of maternal exposure to trace cadmium on the differentiation and development in testis of male offspring rats. Thirty-two pregnant female SD rats were randomly divided into 4 groups: CdCl2 treated group (group A) was intraperitoneally injected with CdCl2 (1.5 mg/kg.d); DES group(group B) was subcutaneously injected with DES (100 μg/kg.d); CdCl2 +TMX group(group C) was treated with CdCl2 (same as above)+TMX (50 mg/kg.d); control group (group D) was treated with the same dose normal saline instead of CdCl2. On day 30th after parturition, the weight and sex ratio of off-spring male rats were recorded; Offspring testes were used for ultrastructural observation. Ultrastructural changes including swollen mitochondria and expanded endoplasmic reticulum in Sertoli cells, gonocyte and Leydig cells, moreover, lipid droplets cumulated in Leydig cells were observed in group A and group B, and so changes in group C were slightly more than those in group A or group B. The expression of StAR and inhibin-B in Leydig cells decreased significantly in group A and group B (p &lt; 0.05), but there were no difference between group C and group D (P &gt; 0.05). Cadmium has similar effect as estrogen which would affect gonadal differentiation and development in male fetal rats.
DOI: 10.6084/m9.figshare.14318523.v1
title: Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

description: Abstract This study consisted of determining the effect of Bacillus strains inoculated alone or in combination with phytopathogenic fungi on the production of human health-related compounds and volatile organic compounds (VOCs) in tomato fruits. Seedlings were cultivated under greenhouse conditions and inoculated with B. amyloliquefaciens, B. methylotrophicus and B. subtilis alone or in combination with Alternaria solani, Fusarium oxysporum and Phytophthora infestans. Fully ripe fruits were harvested and evaluated for carotenoid, phenol and VOCs contents. Lycopene was the most abundant carotenoid (46.4-167.62 µg/g), followed by β-carotene and lutein. Fruits from plants inoculated with Bacillus had the highest carotenoid content. In contrast, phytopathogens decreased the carotenoid contents, especially the lycopene content. The content of total phenols ranged from 0.42 to 0.90 mg GAE/g. The content of these compounds increased 1.5-fold in fruits from plants inoculated with Bacillus strains, especially those treated with B. methylotrophicus, but the greatest increase (1.9-fold) was observed in plants inoculated with phytopathogens. Both Bacillus strains and pathogens increased the antioxidant capacity, with a 2.8-fold increase compared to the control. Thirty-two VOCs were identified in the tested tomatoes. The Bacillus strains caused an increase in the concentration of VOCs, which could be associated with an increase in fruit quality.
DOI: 10.6084/m9.figshare.14318530
title: Dough rheology and the impact of zinc sulfate on the quality of cookies

description: Abstract Zinc deficiency is a growing issue in developing countries. Moreover, it is a well-known fact that the bakery products have very low zinc content and the further loss of zinc occurs during milling of wheat and under baking of end products, which makes it hard to produce nutritional bakery products. For this purpose, zinc sulfate has been incorporated in wheat flour at 0, 32.5, 65, and 97.5 mg/100 g to prepare cookies and determine their physicochemical and nutritional properties as well as stability under controlled storage conditions, i.e. temperature (23-25 °C) and relative humidity (45-55%). The findings exhibited that the cookies-percentage of fat and protein decreased after the addition of zinc sulfate. The fiber content of cookies was non-significantly changed, while the moisture content increased. Moreover, the diameter of cookies significantly increased from 45.65 ± 1.46 cm to 45.84 ± 1.34 cm. The thickness and spread factor of cookies were also effects ranged from 1.49 to 1.54 cm and 30.63 ± 2.98 to 29.76 ± 1.64 respectively. The results revealed that zinc sulfate was stable up to 90 days and under normal baking conditions. Based on the sensorial attributes, it was unveiled that the nutritional cookies were prepared by using 65 mg zinc sulfate with (AARI-2011) wheat flour.
DOI: 10.6084/m9.figshare.14318529.v1
title: Maternal exposure to trace cadmium affects gonadal differentiation and development in male offspring rats though a star pathway

description: Abstract To investigate effect and mechanism of maternal exposure to trace cadmium on the differentiation and development in testis of male offspring rats. Thirty-two pregnant female SD rats were randomly divided into 4 groups: CdCl2 treated group (group A) was intraperitoneally injected with CdCl2 (1.5 mg/kg.d); DES group(group B) was subcutaneously injected with DES (100 μg/kg.d); CdCl2 +TMX group(group C) was treated with CdCl2 (same as above)+TMX (50 mg/kg.d); control group (group D) was treated with the same dose normal saline instead of CdCl2. On day 30th after parturition, the weight and sex ratio of off-spring male rats were recorded; Offspring testes were used for ultrastructural observation. Ultrastructural changes including swollen mitochondria and expanded endoplasmic reticulum in Sertoli cells, gonocyte and Leydig cells, moreover, lipid droplets cumulated in Leydig cells were observed in group A and group B, and so changes in group C were slightly more than those in group A or group B. The expression of StAR and inhibin-B in Leydig cells decreased significantly in group A and group B (p &lt; 0.05), but there were no difference between group C and group D (P &gt; 0.05). Cadmium has similar effect as estrogen which would affect gonadal differentiation and development in male fetal rats.
DOI: 10.6084/m9.figshare.14318530.v1
title: Dough rheology and the impact of zinc sulfate on the quality of cookies

description: Abstract Zinc deficiency is a growing issue in developing countries. Moreover, it is a well-known fact that the bakery products have very low zinc content and the further loss of zinc occurs during milling of wheat and under baking of end products, which makes it hard to produce nutritional bakery products. For this purpose, zinc sulfate has been incorporated in wheat flour at 0, 32.5, 65, and 97.5 mg/100 g to prepare cookies and determine their physicochemical and nutritional properties as well as stability under controlled storage conditions, i.e. temperature (23-25 °C) and relative humidity (45-55%). The findings exhibited that the cookies-percentage of fat and protein decreased after the addition of zinc sulfate. The fiber content of cookies was non-significantly changed, while the moisture content increased. Moreover, the diameter of cookies significantly increased from 45.65 ± 1.46 cm to 45.84 ± 1.34 cm. The thickness and spread factor of cookies were also effects ranged from 1.49 to 1.54 cm and 30.63 ± 2.98 to 29.76 ± 1.64 respectively. The results revealed that zinc sulfate was stable up to 90 days and under normal baking conditions. Based on the sensorial attributes, it was unveiled that the nutritional cookies were prepared by using 65 mg zinc sulfate with (AARI-2011) wheat flour.
DOI: 10.6084/m9.figshare.14318532.v1
title: Traditional chinese medicine diet paratherapy for alleviating toxicity in chemotherapy and radiotherapy in cancer patients: a meta-analysis

description: Abstract The aim of this meta-analysis was to evaluate the efficacy of Traditional Chinese Medicine (TCM) diet therapy in alleviating the toxicity of chemotherapy and radiotherapy in patients with cancer. Searches were conducted in seven databases for relevant studies published from 1, January 2000 to 1 March, 2020. Randomized controlled trials (RCTs) comparing TCM diet with ordinary diet of cancer patients undergoing chemotherapy and(or) radiotherapy were included. The study has been registered on the “PROSPERO” website with registration number of CRD42019131232. A total of sixteen RCTs included 2336 cases were included. TCM diet therapy is superior to ordinary diet in terms of reducing incidence of leukopenia [RR= 0.57; 95% CI (0.47, 0.69); P&lt;0.0001], and nausea and vomiting [RR=0.54, 95% CI= (0.43, 0.70), P= 0.004], increasing hemoglobin [MD=10.04; 95% CI (7.66, 12.41); P&lt;0.0001], improving Karnofsky Performance Status (KPS) [RR= 1.28; 95% CI (1.15, 1.42); P&lt;0.0001], and gaining weight [RR=1.53, 95%CI= (1.38, 1.68), P &lt; 0.0001] in patients with cancer undergoing chemotherapy and(or) radiotherapy. This meta-analysis demonstrated that TCM diet may reduce the toxicity of chemotherapy (and/or radiotherapy).
DOI: 10.6084/m9.figshare.14318532
title: Traditional chinese medicine diet paratherapy for alleviating toxicity in chemotherapy and radiotherapy in cancer patients: a meta-analysis

description: Abstract The aim of this meta-analysis was to evaluate the efficacy of Traditional Chinese Medicine (TCM) diet therapy in alleviating the toxicity of chemotherapy and radiotherapy in patients with cancer. Searches were conducted in seven databases for relevant studies published from 1, January 2000 to 1 March, 2020. Randomized controlled trials (RCTs) comparing TCM diet with ordinary diet of cancer patients undergoing chemotherapy and(or) radiotherapy were included. The study has been registered on the “PROSPERO” website with registration number of CRD42019131232. A total of sixteen RCTs included 2336 cases were included. TCM diet therapy is superior to ordinary diet in terms of reducing incidence of leukopenia [RR= 0.57; 95% CI (0.47, 0.69); P&lt;0.0001], and nausea and vomiting [RR=0.54, 95% CI= (0.43, 0.70), P= 0.004], increasing hemoglobin [MD=10.04; 95% CI (7.66, 12.41); P&lt;0.0001], improving Karnofsky Performance Status (KPS) [RR= 1.28; 95% CI (1.15, 1.42); P&lt;0.0001], and gaining weight [RR=1.53, 95%CI= (1.38, 1.68), P &lt; 0.0001] in patients with cancer undergoing chemotherapy and(or) radiotherapy. This meta-analysis demonstrated that TCM diet may reduce the toxicity of chemotherapy (and/or radiotherapy).
DOI: 10.6084/m9.figshare.14318533.v1
title: Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout

description: Abstract To analyze the clinical value of turbidity-elimination gout soup combined with external application of traditional Chinese medicine to improve pain and the volume of tophi in patients with gout. A total of 94 patients with gout were selected as the study samples. They were randomly divided into control group treated with colchicine tablets and observation group treated with turbidity-elimination gout soup combined with external application of traditional Chinese medicine. Two groups of patients were compared before and after treatment in terms of pain, volume of tophi, score of TCM symptoms and laboratory indicators. There was no significant difference in NRS score, volume of tophi, redness and swelling of joints, heat and pain and other laboratory indicators between the two groups before treatment (P&gt;0.05); NRS score, tophi, the integral of symptoms and other symptoms, and erythrocyte sedimentation rate, white blood cell count, blood uric acid level and etc. laboratory indexes of patients in the observation group were lower than those of the control group after treatment (P&lt;0.05). Combination will effectively reduce the pain of patients with gout, reduce the volume of tophi, correct clinical symptoms and improve the level of laboratory indicators, with clinical reference and implementation efficiency.
DOI: 10.6084/m9.figshare.14318533
title: Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout

description: Abstract To analyze the clinical value of turbidity-elimination gout soup combined with external application of traditional Chinese medicine to improve pain and the volume of tophi in patients with gout. A total of 94 patients with gout were selected as the study samples. They were randomly divided into control group treated with colchicine tablets and observation group treated with turbidity-elimination gout soup combined with external application of traditional Chinese medicine. Two groups of patients were compared before and after treatment in terms of pain, volume of tophi, score of TCM symptoms and laboratory indicators. There was no significant difference in NRS score, volume of tophi, redness and swelling of joints, heat and pain and other laboratory indicators between the two groups before treatment (P&gt;0.05); NRS score, tophi, the integral of symptoms and other symptoms, and erythrocyte sedimentation rate, white blood cell count, blood uric acid level and etc. laboratory indexes of patients in the observation group were lower than those of the control group after treatment (P&lt;0.05). Combination will effectively reduce the pain of patients with gout, reduce the volume of tophi, correct clinical symptoms and improve the level of laboratory indicators, with clinical reference and implementation efficiency.