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An important challenge of the osteotomy procedures, particularly in the case of large and complex corrections, is the fixation of the osteotomy site. The purpose of this study is to propose a practical and cost-effect methodology for the plate adapting problem of osteotomy surgery.

A novel patient-specific plate contouring methodology, based on rapid prototyping (RP) and multi-point forming (MPF) techniques, was developed and evaluated. In this methodology, a female mold is fabricated by RP, based on the geometry of the osteotomy site and estimation of the plate spring back. The mold is then used to configure a MPF die, which is then used for press forming of the factory-made locking plate. The applicability of the methodology was assessed in two case studies.

The results of implementing the methodology on a femoral and a tibial locking plate indicated very good conformity with the underlying bone, in both the frontal and sagittal planes. The surgical application of the pre-operatively contoured tibial plate facilitated the plate locating and screw inserting procedures, and provided a secure fixation for bone fragments.

The results are promising and provide a proof of concept for the feasibility and applicability of the proposed methodology in clinical practice, as a complementary to the existing surgical preplanning and patient-specific instrument preparations.

The advantageous features of RP and the MPF were used to provide a solution for the plate adapting problem of osteotomy surgery.

Milk whey is a by‐product of the cheese‐making industry which presents about 85‐95 per cent of the milk volume. Whey fermentation by the isolated kefir starter culture could be a sensible solution for the use of this by‐product from the dairy industry. For the first time, in Iran the microbial flora of kefir grain was isolated and identified (Motaghi et al.). This paper aims to examine the various ratios of starter culture of kefir grain for production of fermented beverage using whey as the substrate.

Various ratios of lactic bacteria, yeasts and acetic acid bacteria were tested. The incubation time (24 h) temperature (25^○C), substrate (pasteurized whey), and inoculation rate (3‐5 per cent) and mixing rate (90 rpm) were the same for the all products. The products were analyzed for protein, fat, sugar, alcohol, carbon dioxide, acidity, density, dry material, ash, and riboflavin content.

The quality (smell and flavor) of the product was assessed. Samples produced with 3 per cent (v/v) lactic acid, acetic acid bacterial mixed cultures and 2 per cent (v/v) yeast culture were considered as best with respect to quality and organoleptic quality.

The ability of kefir starter cultures to ferment whey to formulate and mix cultures consisting of certain species of kefir grain micro‐organisms in‐order to develop a procedure where lactic acid fermentation is followed by yeast fermentation. The potential of local kefir starter culture in production of healthy beverage from whey is a new finding since this particular beverage has the taste of artificial butter milk and it is naturally carbonated.

Non-alcoholic fatty liver disease (NAFLD) is the most common liver disease which has become a public health concern, whose growing prevalence has been reported as around 33.9% in Iran. As oxidative stress plays a crucial role in the pathogenesis of NAFLD, antioxidant compounds such as quercetin could ameliorate the side effect of oxidative stress. The aim of the current study was to assess the effect of quercetin on lipid profile, liver enzymes and inflammatory indices in NAFLD patients.

In a randomized, double-blind, placebo-controlled trial conducted as a pilot study, 90 patients with NAFLD were supplemented with either a quercetin or a placebo capsule twice daily (500 mg) for 12 weeks. Both groups were advised to follow an energy-balanced diet with physical activity recommendations. Blood sample was obtained for laboratory parameters at baseline and the end of week 12.

At the end of the follow-up, quercetin group had significantly greater reduction in anthropometric parameters, cholesterol (−15 ± (−41, 0.00) in Q group versus −1± (−8, 2) in control group, p = 0.004), TG (−56.7 ± 22.7) in Q group versus −13.4 ± 27.7 in control group, p = 0.04), and tumor necrosis factor-α (TNF-α) (−49.5 ± (−99, 21) in Q group versus −5 ± (−21, 0.30) in the control group, p < 0.0001) compared to the control group. However, changes in fatty liver grade, liver enzymes, as well as high density lipoprotein-cholesterol and high-sensitivity C-reactive protein were not significantly different between the two groups.

To the best of the authors’ knowledge, this was the first study which assessed the effect of quercetin supplementation on liver enzymes, lipid profile and inflammatory indices of NAFLD patients as a double-blind placebo-controlled pilot study.