Showing 3 results for Rahmani
Movahedian A, Alizadeh Sharg Sh, Rahmani S Z, Dolatkhah H,
Volume 6, Issue 1 (spring-summer[PERSIAN] 2012)
Abstract
Abstract Background and objectives: Familial hypercholesterolemia (FH) is an autosomal disorder characterized by increased levels of total cholesterol and low density lipoprotein cholesterol. The FH clinical phenotype has been associated with increased risk of coronary heart disease and premature death. The mutation in LDLR gene in most cases is responsible for FH phenotype. Furthermore, other gene mutations such as apolipoprotein B- gene may cause similar results. Preliminary research indicates that the FH phenotype is also influenced by other genetic and environmental Factors therefore, routine clinical analysis such as total cholesterol and LDL-C levels in serum, for early diagnosis and treatment, are not sufficient. Molecular diagnostic investigations, because of high specifity and sensitivity near %100, administered for determining the prevalent mutations in LDLR (and probably other genes) are needed for exact diagnosis and accurate therapy. Currently, PCR-SSCP and southern blotting techniques are among the common techniques that could detect major mutations in gene. Because of wide diversity in kinds of mutations in LDLR gene, we recommend, first, determining the proband's mutation and kinds of mutation, then, performing routine test based on type of mutation. Key words: Familial hyperlipoproteinemia, LDL-R gene molecular diagnosis, mutation, Molecular Diagnostic Method
Z Rahmani, S Royani, Ar Ahmadi,
Volume 7, Issue 1 (spring[PERSIAN] 2013)
Abstract
Abstract
Background and Objective: Every organization requires ongoing evaluation of existing conditions. The purpose of this study is to assess and analyze the standards and criteria that each Laboratory system is required to observe and upgrade them, to determine the gap between the ideal and the current status and finally to present the strategy and executive plan in order to achieve the desirable status.
Material and Methods: This study was performed in a medical diagnostic laboratory in Gorgan by using the quality system checklist related to medical diagnostic laboratories, which was revised in 2009. Internal evaluation matrix (Internal Factor Evaluation) was used to examine the main factors in the context of establishing a quality management system in a clinical laboratory.After examining the factors, determining the laboratory status, recording the results of monitoring (in terms of strengths and weaknesses) and determining the gap between existing and desirable status, we provided the appropriate and effective solutions in line with defined standard.
Results: of 164 items thatshould have been done in the first assessment, 111 (67.7%) items are in performed group and 53 (32.3%) are not in. After compiling and running a plan, 147 (89.6%) are performed, 15 (9.2%) needed to be modified and 2 (1.2%) still not performed. It is evident that a significant difference (p< 0.05) and a tangible improvement in current problems are seen after establishing the qualitysystem in the laboratory. The lab equipment, lab space and facilities, pre-examination process, testing process and post-examination process are considered .Regarding the health and safety in the laboratory, lab equipment, lab space and facilities, pre-examination process, testing process and post-examination process, no significant difference is observed between before and after the implementation of the program.
Conclusion:after establishing the quality system in laboratory, a significant difference and tangible improvement in the current problems are observed. It is implied the importance of pre-planned responses to problems and the performance of strategic planning.
Keywords: Strategic Planning, Medical Diagnostic Laboratory, Quality Control
Soghra Valizadeh , Razzagh Mahmodi , Tayebeh Fakheri , Farzad Katiraie , Vahide Rahmani,
Volume 10, Issue 1 (Jan,Feb 2016 2016)
Abstract
Abstract
Background and Objective: The aim of this study was to determine the chemical composition, antibacterial and antifungal effects of Thymus vulgaris and Cuminum Cyminum essential oils against foodborne pathogens and Candida species in vitro.
Methods: The essential oils were extracted from the aerial parts of Thymus vulgaris and dried Cuminum Cyminum seeds using a Clevenger apparatus for 3 hours. Analysis of the essential oils’ constituents was performed using gas chromatography-mass spectrophotometry. The antibacterial activity of Cuminum Cyminum essential oil and essential oil of Thymus vulgaris against Bacillus cereus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium were evaluated in agar culture medium. The minimum inhibitory concentration (MIC) of these essential oils against fungal strains of Candida albicans, C. tropicalis, C. parapsilosis and C. dubliniensis was measured.
Results: Thymol (64.45%) and cuminaldehyde (29.02%) were the main components of the essential oil of Thymus vulgaris and Cuminum Cyminum, respectively. The largest inhibition zone diameter in the essential oils of Thymus vulgaris and Cuminum Cyminum in the agar disk diffusion method was related to B. cereus with 30 and 21 mm diameter, respectively. The largest growth inhibition zone diameter by the essential oil of Thymus vulgaris in the well diffusion method was 21 mm and against B. cereus. The MIC of essential oil of Thymus vulgaris in the microdilution method was 0.09% against all the four Candida strains. The MIC of Cuminum Cyminum essential oil against strains of C. albicans and C. tropicalis was 0.39%, while it was found as 0.19% against C. parapsilosis and C. dubliniensis.
Conclusion: In this study, Cuminum Cyminum essential oil and essential oil of Thymus vulgaris show suitable inhibitory effects against the growth of bacteria using well and disk diffusion methods. Regarding the antifungal effects, the MIC of essential oil of Thymus vulgaris is lower than the Cuminum Cyminum essential oil, which indicates the higher antifungal activity of the essential oil of Thymus vulgaris. This study has raised the possibility of using these essential oils as suitable antimicrobial compounds and alternatives for chemical preservatives in the food industry.
