This study compares the effect of two types of exercise training, i.e., moderate-intensity continuous training (MICT) or high-intensity interval training (HIIT) on the browning of subcutaneous white adipose tissue (scWAT) in obese male rats. Effects on fat composition, metabolites, and molecular markers of differentiation and energy expenditure were examined. Forty male Wistar rats were assigned to lean (n = 8) or obese (n = 32) groups and fed either a standard chow or high-fat obesogenic diet for 10 weeks. Eight lean and obese rats were then blood and tissue sampled, and the remaining obese animals were randomly allocated into sedentary, MICT, or HIIT (running on a treadmill 5 days/week) groups that were maintained for 12 weeks. Obesity increased plasma glucose and insulin and decreased irisin and FGF-21. In scWAT, this was accompanied with raised protein abundance of markers of adipocyte differentiation, i.e., C/EBP-α, C/EBP-β, and PPAR-γ, whereas brown fat-related genes, i.e., PRDM-16, AMPK/SIRT1/PGC-1α, were reduced as was UCP1 and markers of fatty acid transport, i.e., CD36 and CPT1. Exercise training increased protein expression of brown fat-related markers, i.e., PRDM-16, AMPK/SIRT1/PGC-1α, and UCP1, together with gene expression of fatty acid transport, i.e., CD36 and CPT1, but decreased markers of adipocyte differentiation, i.e., C/EBP-α, C/EBP-β, and plasma glucose. The majority of these adaptations were greater with HIIT compared to MICT. Our findings indicate that prolonged exercise training promotes the browning of white adipocytes, possibly through suppression of adipogenesis together with white to beige trans-differentiation and is dependent on the intensity of exercise.

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Healthy food production is the main priority of food technology and dairy products which plays an important role in the household food basket. Traditional dairy products take a large part in the market and sometimes are causing transmission of various diseases to humans, particularly in the cheese market. Siahmazgi cheese is a type of traditional cheese, produced from raw milk in the north of Iran, and is getting increasingly popular. In this research, physicochemical, microbial and sensory characteristics of five samples of bought traditional cheese and five samples of manufactured pasteurized cheese are studied on days 0, 30, and 60. The result of the physicochemical survey shows the solids content, pH, and fat contents of traditional and pasteurized cheese samples decreased over 60 days, but the difference was not always statistically significant. On the other hand, the protein and salt content of traditional and pasteurized cheeses significantly increased over 60 days (p<0.05). The protein and salt content were higher in traditional samples. The results also revealed that pasteurization eliminates pathogens from cheese whereas most of the traditional Siahmazgi cheeses were infected by Coliform, Escherichia coli, yeast-mold, and staphylococcus. There was not observed salmonella infection in any samples of traditional Siahmazgi cheeses. Sensory evaluation between pasteurized and traditional Siahmazgi cheese shows that only texture has significantly changed over 60 days and the other sensory features were the same.