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Volume 6, Issue 4 (12-2020)
jhehp 2020, 6(4): 173-176 |
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Saghatchi F, Rezaeejam H, Sadralashrafi O. The Effects of Low-dose X-ray Irradiation on Fermentation Products of Kefir. jhehp 2020; 6 (4) :173-176
URL: http://jhehp.zums.ac.ir/article-1-344-en.html
URL: http://jhehp.zums.ac.ir/article-1-344-en.html
1- Department of Radiology, School of Paramedical Sciences, Zanjan University of Medical Sciences, Zanjan, Iran.
2- ACECR Zanjan Branch, Zanjan Academic Center for Education Culture and Research, Zanjan, Iran.
2- ACECR Zanjan Branch, Zanjan Academic Center for Education Culture and Research, Zanjan, Iran.
Abstract: (7352 Views)
Background: Fermented food products are an inherent element of the human diet throughout the world owing to their health benefits. Kefir grains are a starter culture containing yeast and bacteria, which are classified as fermented dairy products. The present study aimed to investigate the effects of low-dose X-ray irradiation on kefir grains and the fermentation constituents.
Methods: Five grams of kefir grains was added to nine dishes. Three dishes were irradiated to 40cGy, three dishes were irradiated to 80cGy X-ray, and three dishes remained non-irradiated as the control group. The chemical properties of the kefir samples (lactic acid, protein, fat, and lactose concentrations) were investigated after X-ray irradiation using standard methods.
Results: The contents of lactic acid, protein, and lactose increased in the samples irradiated to 80cGy X-ray (P < 0.05), while their fat content decreased (P < 0.05). No significant differences were observed between the 40cGy X-ray samples and controls.
Conclusion: According to the results, 80cGy X-ray irradiation affected the kefir grains and increased their protein, lactose, and lactic acid, while decreasing the fat content, which makes milk consumption more convenient for those with high blood lipid levels.
Methods: Five grams of kefir grains was added to nine dishes. Three dishes were irradiated to 40cGy, three dishes were irradiated to 80cGy X-ray, and three dishes remained non-irradiated as the control group. The chemical properties of the kefir samples (lactic acid, protein, fat, and lactose concentrations) were investigated after X-ray irradiation using standard methods.
Results: The contents of lactic acid, protein, and lactose increased in the samples irradiated to 80cGy X-ray (P < 0.05), while their fat content decreased (P < 0.05). No significant differences were observed between the 40cGy X-ray samples and controls.
Conclusion: According to the results, 80cGy X-ray irradiation affected the kefir grains and increased their protein, lactose, and lactic acid, while decreasing the fat content, which makes milk consumption more convenient for those with high blood lipid levels.
Type of Study: Original Article |
Subject:
Public Health
Received: 2020/09/10 | Accepted: 2020/12/21 | Published: 2020/12/30
Received: 2020/09/10 | Accepted: 2020/12/21 | Published: 2020/12/30
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