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Çelekli A, Özbal B, Bozkurt H. Challenges in Functional Food Products with the Incorporation of Some Microalgae. Foods 2024; 13:725. [PMID: 38472838 DOI: 10.3390/foods13050725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/07/2023] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production. The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics. Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods. This study reviews some recent and relevant works, as well as the current challenges for future research, using different methods of chemical modification in foods with the addition of a few commercial algae to allow their use in nutritional and sensory areas. It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.
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Affiliation(s)
- Abuzer Çelekli
- Department of Biology, Faculty of Art and Science, Gaziantep University, 27310 Gaziantep, Turkey
| | - Buket Özbal
- Department of Biology, Faculty of Art and Science, Gaziantep University, 27310 Gaziantep, Turkey
| | - Hüseyin Bozkurt
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
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2
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Posey KL. Curcumin and Resveratrol: Nutraceuticals with so Much Potential for Pseudoachondroplasia and Other ER-Stress Conditions. Biomolecules 2024; 14:154. [PMID: 38397390 PMCID: PMC10886985 DOI: 10.3390/biom14020154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/25/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024] Open
Abstract
Natural products with health benefits, nutraceuticals, have shown considerable promise in many studies; however, this potential has yet to translate into widespread clinical use for any condition. Notably, many drugs currently on the market, including the first analgesic aspirin, are derived from plant extracts, emphasizing the historical significance of natural products in drug development. Curcumin and resveratrol, well-studied nutraceuticals, have excellent safety profiles with relatively mild side effects. Their long history of safe use and the natural origins of numerous drugs contrast with the unfavorable reputation associated with nutraceuticals. This review aims to explore the nutraceutical potential for treating pseudoachondroplasia, a rare dwarfing condition, by relating the mechanisms of action of curcumin and resveratrol to molecular pathology. Specifically, we will examine the curcumin and resveratrol mechanisms of action related to endoplasmic reticulum stress, inflammation, oxidative stress, cartilage health, and pain. Additionally, the barriers to the effective use of nutraceuticals will be discussed. These challenges include poor bioavailability, variations in content and purity that lead to inconsistent results in clinical trials, as well as prevailing perceptions among both the public and medical professionals. Addressing these hurdles is crucial to realizing the full therapeutic potential of nutraceuticals in the context of pseudoachondroplasia and other health conditions that might benefit.
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Affiliation(s)
- Karen L Posey
- Department of Pediatrics, McGovern Medical School, The University of Texas Health Science Center at Houston (UTHealth), Houston, TX 77030, USA
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3
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Vlaicu PA, Untea AE, Varzaru I, Saracila M, Oancea AG. Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations. Foods 2023; 12:4001. [PMID: 37959120 PMCID: PMC10650119 DOI: 10.3390/foods12214001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Animal Nutrition and Biology, 077015 Balotesti, Romania; (A.E.U.); (I.V.); (M.S.); (A.G.O.)
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4
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Yu Z, Cao M, Peng J, Wu D, Li S, Wu C, Qing L, Zhang A, Wang W, Huang M, Zhao J. Lacticaseibacillus casei T1 attenuates Helicobacter pylori-induced inflammation and gut microbiota disorders in mice. BMC Microbiol 2023; 23:39. [PMID: 36765272 PMCID: PMC9921057 DOI: 10.1186/s12866-023-02782-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 01/23/2023] [Indexed: 02/12/2023] Open
Abstract
Probiotics are defined as live microbial food elements that are beneficial to human health. Lacticaseibacillus casei T1 was considered to have potential as a bioactive ingredient in functional foods, which was isolated from kurut. Previous research by our group proved that L. casei T1 could prevent inflammatory responses caused by Helicobacter pylori. This study aimed to investigate whether treatment with L. casei T1 resulted in a suppressive effect on H. pylori-induced oxidative stress and inflammatory responses. The results showed that treatment with L. casei T1 could relieve H. pylori-induced overexpression of inflammatory cytokines in GES-1 cells. Experiments in animals suggested that taking long-term L. casei T1 could reduce oxidative stress and inflammatory cytokines and improve H. pylori-induced gastric mucosal damage. Furthermore, taking L. casei T1 could increase the relative abundance of beneficial intestinal bacterium (Lachnospiraceae and Odoribacter) of H. pylori-infected mice and help in maintaining the balance of intestinal microflora.Collectively, L. casei T1 had certain degrees of therapeutic effect against H. pylori. In the future, it combined with antibiotics for H. pylori eradication deserves further study.
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Affiliation(s)
- Zhihao Yu
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Mei Cao
- grid.54549.390000 0004 0369 4060Core Laboratory, School of Medicine, Sichuan Provincial People’s Hospital Affiliated to University of Electronic Science and Technology of China, Chengdu, 610072 People’s Republic of China
| | - Jingshan Peng
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Daoyan Wu
- grid.413458.f0000 0000 9330 9891Department of Microbiology, School of Basic Medical Sciences, Guizhou Medical University, Guiyang, 550025 People’s Republic of China
| | - Shu Li
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Chengmeng Wu
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Liting Qing
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Andong Zhang
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Wenjie Wang
- grid.13291.380000 0001 0807 1581Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064 People’s Republic of China
| | - Min Huang
- Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu, 610101 People’s Republic of China
| | - Jian Zhao
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610064, People's Republic of China.
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5
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The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay. Foods 2022; 11:foods11213460. [PMID: 36360073 PMCID: PMC9656082 DOI: 10.3390/foods11213460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.
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Chakrabartty I, Mohanta YK, Nongbet A, Mohanta TK, Mahanta S, Das N, Saravanan M, Sharma N. Exploration of Lamiaceae in Cardio Vascular Diseases and Functional Foods: Medicine as Food and Food as Medicine. Front Pharmacol 2022; 13:894814. [PMID: 35774598 PMCID: PMC9237463 DOI: 10.3389/fphar.2022.894814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Accepted: 05/12/2022] [Indexed: 11/13/2022] Open
Abstract
In the current scenario, cardiovascular disease (CVD) is one of the most life-threatening diseases that has caused high mortality worldwide. Several scientists, researchers, and doctors are now resorting to medicinal plants and their metabolites for the treatment of different diseases, including CVD. The present review focuses on one such family of medicinal plants, called Lamiaceae, which has relieving and preventive action on CVD. Lamiaceae has a cosmopolitan distribution and has great importance in the traditional system of medicine. Lamiaceae members exhibit a wide range of activities like antioxidant, antihyperlipidemic, vasorelaxant, and thrombolytic effect, both in vitro and in vivo–these are mechanisms that contribute to different aspects of CVD including stroke, heart attack, and others. These plants harbour an array of bioactive compounds like phenolic acids, flavonoids, alkaloids, and other phytochemicals responsible for these actions. The review also highlights that these plants are a rich source of essential nutrients and minerals like omega-3 and hence, can serve as essential sources of functional foods—this can have an additional role in the prevention of CVDs. However, limitations still exist, and extensive research needs to be conducted on the Lamiaceae family in the quest to develop new and effective plant-based drugs and functional foods that can be used to treat and prevent cardiovascular diseases worldwide.
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Affiliation(s)
- Ishani Chakrabartty
- Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
| | - Yugal Kishore Mohanta
- Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
- *Correspondence: Yugal Kishore Mohanta, ; Tapan Kumar Mohanta, ; Nanaocha Sharma,
| | - Amilia Nongbet
- Department of Botany, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
| | - Tapan Kumar Mohanta
- Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman
- *Correspondence: Yugal Kishore Mohanta, ; Tapan Kumar Mohanta, ; Nanaocha Sharma,
| | - Saurov Mahanta
- National Institute of Electronics and Information Technology (NIELIT), Guwahati Centre, Guwahati, India
| | - Nibedita Das
- Department of Botany, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
| | - Muthupandian Saravanan
- AMR and Nanotherapeutics Laboratory, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, India
| | - Nanaocha Sharma
- Institute of Bioresources and Sustainable Development, Imphal, India
- *Correspondence: Yugal Kishore Mohanta, ; Tapan Kumar Mohanta, ; Nanaocha Sharma,
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7
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Novais C, Molina AK, Abreu RMV, Santo-Buelga C, Ferreira ICFR, Pereira C, Barros L. Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2789-2805. [PMID: 35201759 PMCID: PMC9776543 DOI: 10.1021/acs.jafc.1c07533] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The looming urgency of feeding the growing world population along with the increasing consumers' awareness and expectations have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and with the advances witnessed in computers and computational methodologies for in silico experimental aid, the development of new safer and more efficient natural additives with dual functionality (colorant and preservative), for instance by the copigmentation phenomena, may be achieved more efficiently, circumventing the current difficulties.
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Affiliation(s)
- Cláudia Novais
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Adriana K. Molina
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rui M. V. Abreu
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celestino Santo-Buelga
- Grupo
de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia,
Campus Miguel de Unamuno s/n, Universidad
de Salamanca, 37007 Salamanca, Spain
| | - Isabel C. F. R. Ferreira
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
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8
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Ashaolu TJ, Adeyeye SA. African Functional Foods and Beverages: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2034697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tolulope J. Ashaolu
- Institute of Research and Development, Duy Tan UniversityDa NangVietnam
- Faculty of Environmental and Chemical Engineering, Duy Tan UniversityDa NangVietnam
| | - Samuel A.O. Adeyeye
- Department of Food Technology, Hindustan Institute of Technology and Science, Hindustan University, Padur, Chennai, India
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9
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Phull AR, Ahmed M, Park HJ. Cordyceps militaris as a Bio Functional Food Source: Pharmacological Potential, Anti-Inflammatory Actions and Related Molecular Mechanisms. Microorganisms 2022; 10:microorganisms10020405. [PMID: 35208860 PMCID: PMC8875674 DOI: 10.3390/microorganisms10020405] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/03/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Cordyceps militaris (C. militaris) is a medicinal mushroom possessing a variety of biofunctionalities. It has several biologically important components such as polysaccharides and others. The diverse pharmacological potential of C. militaris has generated interest in reviewing the current scientific literature, with a particular focus on prevention and associated molecular mechanisms in inflammatory diseases. Due to rising global demand, research on C. militaris has continued to increase in recent years. C. militaris has shown the potential for inhibiting inflammation-related events, both in in vivo and in vitro experiments. Inflammation is a multifaceted biological process that contributes to the development and severity of diseases, including cancer, colitis, and allergies. These functions make C. militaris a suitable functional food for inhibiting inflammatory responses such as the regulation of proinflammatory cytokines. Therefore, on the basis of existing information, the current study provides insights towards the understanding of anti-inflammatory activity-related mechanisms. This article presents a foundation for clinical use, and analyzes the roadmap for future studies concerning the medical use of C. militaris and its constituents in the next generation of anti-inflammatory drugs.
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Affiliation(s)
- Abdul-Rehman Phull
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Korea;
| | - Madiha Ahmed
- Shifa College of Pharmaceutical Sciences, Shifa Tameer-e-Millat University, Islamabad 44000, Pakistan;
| | - Hye-Jin Park
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Korea;
- Correspondence:
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Davinelli S, Corbi G, Scapagnini G. Frailty syndrome: A target for functional nutrients? Mech Ageing Dev 2021; 195:111441. [PMID: 33539905 DOI: 10.1016/j.mad.2021.111441] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 01/24/2021] [Accepted: 01/25/2021] [Indexed: 12/20/2022]
Abstract
Frailty is a late life phenotype characterized by a decline in physiological reserve across several organ systems, resulting in the increased susceptibility to endogenous and/or exogenous stressors. Although the etiology of frailty remains poorly understood, an interconnected network of putative mechanisms linked to the ageing process has been proposed. However, frailty is a dynamic process that may be prevented, delayed, or even reversed. The syndromic nature of frailty requires a multidomain approach, such as proper nutrition, as part of modifiable environmental factors, and represents one of the most promising and least costly ways to prevent and reduce frailty among older adults. Nutrient deficiencies have been consistently associated with frailty; however, mounting evidence also supports the hypothesis that beyond the traditional nutritional value, specific dietary components may exert function-enhancing effects and mitigate the extent of frailty. Thus, further mechanistic studies, along with large clinical trials, are imperative to establish the exact role of functional nutrients in the clinical management of frailty. Here, we provide a contemporary discussion of how emerging functional nutrients may contribute to modify the trajectory of the frailty syndrome.
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Affiliation(s)
- Sergio Davinelli
- Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Campobasso, Italy.
| | - Graziamaria Corbi
- Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Campobasso, Italy
| | - Giovanni Scapagnini
- Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Campobasso, Italy
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11
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Rahimi AM, Nabavizadeh F, Ashabi G, Halimi S, Rahimpour M, Vahedian J, Panahi M. Probiotic Lactobacillus rhamnosus Supplementation Improved Capecitabine Protective Effect against Gastric Cancer Growth in Male BALB/c Mice. Nutr Cancer 2020; 73:2089-2099. [PMID: 33955797 DOI: 10.1080/01635581.2020.1832237] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The gastric cancer (GC) is biologically and genetically heterogeneous with a poorly understood carcinogenesis at the molecular level. Herein, we studied the effects of probiotics (Lactobacillus rhamnosus) on subcutaneous implantation of xenograft GC. Moreover, the effect of probiotics (L. rhamnosus) was compared with the capecitabine drug as known used drug against GC. Human GC tissue was obtained from patients with gastric adenocarcinoma and grafted into mice armpit. Probiotic (L. rhamnosus) was given to animals by gavage 2 weeks prior to GC and 4 weeks after GC induction. Also, capecitabine was orally added through feeding tube at the last week of treatment procedure. All grafted animals received cyclosporine a day before the surgery and during the study period to prevent graft rejection. Capecitabine-probiotic complex reduced the size of the axillary implanted GC when compared with control group. Furthermore, combination of capecitabine and probiotic increased apoptotic and necrotic responses in the grafted tumor, blood cells (red blood cells, white blood cells, and platelet counts) in comparison with capecitabine. Probiotic (L. rhamnosus) administration effectively improved the therapeutic index and outcomes, and also, improved the therapeutic effects of the capecitabine.
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Affiliation(s)
- Ahmad Mustafa Rahimi
- Department of Physiology, Medical school, Tehran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Nabavizadeh
- Department of Physiology, Medical school, Tehran University of Medical Sciences, Tehran, Iran.,Electrophysiology Research Center, Neurosciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ghorbangol Ashabi
- Department of Physiology, Medical school, Tehran University of Medical Sciences, Tehran, Iran.,Electrophysiology Research Center, Neurosciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Shahnaz Halimi
- Department of Microbiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Rahimpour
- Department of Physiology, Medical school, Tehran University of Medical Sciences, Tehran, Iran
| | - Jalal Vahedian
- Department of Surgery, Firoozgar Hospital, Iran University of Medical Sciences, Tehran, Iran
| | - Mahshid Panahi
- Department of Pathology, Firoozgar Hospital, Iran University of Medical Sciences, Tehran, Iran
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12
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Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells. Nutrients 2020; 12:nu12092706. [PMID: 32899726 PMCID: PMC7551420 DOI: 10.3390/nu12092706] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/27/2020] [Accepted: 08/30/2020] [Indexed: 02/03/2023] Open
Abstract
The anti-inflammatory effects of curcumin are well documented. However, the bioavailability of curcumin is a major barrier to its biological efficacy. Low-dose combination of complimentary bioactives appears to be an attractive strategy for limiting barriers to efficacy of bioactive compounds. In this study, the anti-inflammatory potential of curcumin in combination with chlorogenic acid (CGA), was investigated using human THP-1 macrophages stimulated with lipopolysaccharide (LPS). Curcumin alone suppressed TNF-α production in a dose-dependent manner with a decrease in cell viability at higher doses. Although treatment with CGA alone had no effect on TNF-α production, it however enhanced cell viability and co-administration with curcumin at a 1:1 ratio caused a synergistic reduction in TNF-α production with no impact on cell viability. Furthermore, an qRT-PCR analysis of NF-κB pathway components and inflammatory biomarkers indicated that CGA alone was not effective in reducing the mRNA expression of any of the tested inflammatory marker genes, except TLR-4. However, co-administration of CGA with curcumin, potentiated the anti-inflammatory effects of curcumin. Curcumin and CGA together reduced the mRNA expression of pro-inflammatory cytokines [TNF-α (~88%) and IL-6 (~99%)], and COX-2 (~92%), possibly by suppression of NF-κB (~78%), IκB-β-kinase (~60%) and TLR-4 receptor (~72%) at the mRNA level. Overall, co-administration with CGA improved the inflammation-lowering effects of curcumin in THP-1 cells.
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13
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Ashaolu TJ. Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics. Biomed Pharmacother 2020; 130:110625. [PMID: 32795926 DOI: 10.1016/j.biopha.2020.110625] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/02/2020] [Accepted: 08/05/2020] [Indexed: 12/13/2022] Open
Abstract
Comprehensive studies conducted on the link between the gut microbiome and immunity in recent decades have correspondingly led to ever increasing interests in functional foods, especially probiotics and prebiotics. Probiotics and prebiotics play crucial roles in managing the intestinal microbiota in order to improve host health, even though their influence on other body sites are being investigated. Different colonic bacteria metabolize dietary prebiotics to produce beneficial metabolites, especially short chain fatty acids (SCFAs) that improve luminal contents and intestinal performance, while positively affecting overall host physiology. Thus, this review provides a general perspective of the immune system, the gut immune system and its microbiota. The review also evaluates functional foods with critical but comprehensive perspectives into probiotics and prebiotics, their immune boosting and mechanisms of action. It is recommended that further mechanistic and translational studies are conducted to promote health, social life and also empower poverty-stricken communities.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City, Viet Nam; Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Viet Nam.
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Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods? Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2018.07.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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15
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Ribas JCR, Matumoto-Pintro PT, Vital ACP, Saraiva BR, Anjo FA, Alves RLB, Santos NW, Machado E, Agustinho BC, Zeoula LM. Influence of basil ( Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk. Journal of Food Science and Technology 2019; 56:5214-5224. [PMID: 31749468 DOI: 10.1007/s13197-019-03990-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 10/26/2022]
Abstract
The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.0 and 7.5 g dried basil/kg of cheese. The cheeses were stored under refrigeration at 4 ± 1 °C during 21 days. The addition of basil did not modify fat, protein, moisture and mineral content of cheeses. The total polyphenol content and antioxidant activity of cheeses increased with basil addition at day one, with a significant reduction in cheeses with 21 days of storage. Cheeses with basil presented higher antioxidant activity and lower pH. The inclusion of basil changed hardness and chewiness, but not influenced springiness and cohesiveness. The microstructure was less homogeneous in cheeses with basil. Cheese with 2.5 and 5.0 g dried basil/kg cheese were preferred by consumers. Thus, the basil improves functional and modify technological characteristics of fresh cheeses and presented good acceptability.
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Affiliation(s)
- Jessyca C R Ribas
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Paula T Matumoto-Pintro
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.,2Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.,3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Ana Carolina P Vital
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Bianka R Saraiva
- 3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Fernando A Anjo
- 3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Ruth L B Alves
- 2Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Nadine W Santos
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Erica Machado
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Bruna C Agustinho
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Lúcia M Zeoula
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
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Holkem AT, Neto EJS, Nakayama M, Souza CJF, Thomazini M, Gallo FA, da Silva MP, de Queiroz Bomdespacho L, Luciano CG, Moraes ICF, Petrus RR, Favaro-Trindade CS. Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract. Probiotics Antimicrob Proteins 2019; 12:1179-1192. [PMID: 31709506 DOI: 10.1007/s12602-019-09605-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 °C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Affiliation(s)
- Augusto Tasch Holkem
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Edmur José Santos Neto
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Megumi Nakayama
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Clitor J F Souza
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil.,Faculdade de Engenharia, Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Grande Dourados, PO Box 533, Dourados, 79804-970, Brazil
| | - Marcelo Thomazini
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Fabio Augusto Gallo
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Marluci Palazzolli da Silva
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Laura de Queiroz Bomdespacho
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Carla Giovana Luciano
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Izabel Cristina Freitas Moraes
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Rodrigo Rodrigues Petrus
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Carmen S Favaro-Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil.
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Ortega-Heras M, Gómez I, de Pablos-Alcalde S, González-Sanjosé ML. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace. Foods 2019; 8:E419. [PMID: 31533219 PMCID: PMC6770137 DOI: 10.3390/foods8090419] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/11/2019] [Accepted: 09/12/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.
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Affiliation(s)
| | - Inmaculada Gómez
- Facultad de Ciencias, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
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Montes C, Villaseñor MJ, Ríos Á. Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Oniszczuk T, Widelska G, Oniszczuk A, Kasprzak K, Wójtowicz A, Olech M, Nowak R, Kulesza KW, Jóźwiak G, Hajnos MW. Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott). OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.
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Affiliation(s)
- Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Lublin, Poland
| | - Gabriela Widelska
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Lublin, Poland
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Lublin, Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Lublin, Poland
| | - Karolina Wojtunik- Kulesza
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Grzegorz Jóźwiak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Monika Waksmundzka- Hajnos
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
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Ali M, Imran M, Nadeem M, Khan MK, Sohaib M, Suleria HAR, Bashir R. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant -based polyphenolic optimal extracts. Lipids Health Dis 2019; 18:35. [PMID: 30704486 PMCID: PMC6357494 DOI: 10.1186/s12944-019-0982-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 01/21/2019] [Indexed: 02/01/2023] Open
Abstract
Background Fish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−products was explored for lipids oxidative stability and sensoric acceptability of functional fish product samples. Methods Vegetable and fruit by−products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish meat for preparation of different meat ball samples. The fish meat product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments. Results The percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p < 0.05). In a similar way, free fatty acids and moisture content values trend was recorded for all experimental treatments. Sensory scores of fish product samples for color, flavor and overall acceptability showed a significant difference in sensory scores at refrigeration temperatures where sensory scores of fish product samples decreased significantly (p < 0.05) throughout refrigeration storage. Whereas, the sensory scores at the − 18 °C shows the good sensory characteristics, relatively. Conclusions Phenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self−breakdown. Plant−based phenolic extracts can be used to decrease oxidation process and increase the shelf life of fish meat products. Additional studies should be undertaken to determine the maximal shelf life of food products supplemented with different plant−based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.
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Affiliation(s)
- Muhammad Ali
- Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan.
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Institute, Faculty of Medicine, Translational Research Institute, The University of Queensland, Brisbane, Australia.,Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, USA.,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Melbourne, Vic, Australia
| | - Reeja Bashir
- Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad, Pakistan
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Dabbagh Moghaddam A, Garavand F, Razavi SH, Dini Talatappe H. Production of saffron-based probiotic beverage by lactic acid bacteria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9888-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage. BEVERAGES 2018. [DOI: 10.3390/beverages4030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision.
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Caleja C, Ribeiro A, Barreiro MF, Ferreira ICFR. Phenolic Compounds as Nutraceuticals or Functional Food Ingredients. Curr Pharm Des 2018; 23:2787-2806. [PMID: 28025943 DOI: 10.2174/1381612822666161227153906] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 12/24/2016] [Indexed: 12/12/2022]
Abstract
BACKGROUND Nowadays, the functional foods represent one the most promising, interesting and innovative areas in the food industry. Various components are being added to foods in order to render them functional. METHODS One example of these components are plant naturally occurring phenolic compounds, which are associated with a high antioxidant capacity and thus with benefits in relation to human health. RESULTS However, despite the huge number of scientific studies and patents on this topic and their natural presence in foods, namely in the ones from plant origin, there are still few marketable products enriched with these compounds. The commercialization of this type of functional products needs to go through various regulations, proving that they are safe and present the ascribed health benefits, conquering the target audience. In this review the growing interest of industry and consumers' appetence for functional foods and nutraceuticals is highlighted, focusing especially on phenolic compounds. CONCLUSION Although several published works show the multitude of bioactive properties of these compounds, ensuring their use as bioactive ingredients in food, they present inherent stability issues needing to be solved. However, considerable research is presently ongoing to overcome this problem, making viable the development of new products to be launched in the market.
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Affiliation(s)
- Cristina Caleja
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Braganca, Braganca, Portugal
| | - Andreia Ribeiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Braganca, Portugal
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Braganca, Portugal
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Braganca, Braganca, Portugal
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Pravst I, Kušar A, Žmitek K, Miklavec K, Lavriša Ž, Lähteenmäki L, Kulikovskaja V, Malcolm RN, Hodgkins C, Raats MM. Recommendations for successful substantiation of new health claims in the European Union. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Zhu Y, Chu J, Lu Z, Lv F, Bie X, Zhang C, Zhao H. Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.011] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Assessment of Bifidobacterium Species Using groEL Gene on the Basis of Illumina MiSeq High-Throughput Sequencing. Genes (Basel) 2017; 8:genes8110336. [PMID: 29160815 PMCID: PMC5704249 DOI: 10.3390/genes8110336] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 11/15/2017] [Indexed: 11/17/2022] Open
Abstract
The next-generation high-throughput sequencing techniques have introduced a new way to assess the gut’s microbial diversity on the basis of 16S rRNA gene-based microbiota analysis. However, the precise appraisal of the biodiversity of Bifidobacterium species within the gut remains a challenging task because of the limited resolving power of the 16S rRNA gene in different species. The groEL gene, a protein-coding gene, evolves quickly and thus is useful for differentiating bifidobacteria. Here, we designed a Bifidobacterium-specific primer pair which targets a hypervariable sequence region within the groEL gene that is suitable for precise taxonomic identification and detection of all recognized species of the genus Bifidobacterium so far. The results showed that the novel designed primer set can specifically differentiate Bifidobacterium species from non-bifidobacteria, and as low as 104 cells of Bifidobacterium species can be detected using the novel designed primer set on the basis of Illumina Miseq high-throughput sequencing. We also developed a novel protocol to assess the diversity of Bifidobacterium species in both human and rat feces through high-throughput sequencing technologies using groEL gene as a discriminative marker.
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Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition. Semin Cancer Biol 2017; 46:215-226. [DOI: 10.1016/j.semcancer.2017.06.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 05/25/2017] [Accepted: 06/01/2017] [Indexed: 12/20/2022]
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Parussolo G, Busatto RT, Schmitt J, Pauletto R, Schons PF, Ries EF. Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.049] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.014] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Ferreira ICFR, Martins N, Barros L. Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters? ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:1-44. [PMID: 28427530 DOI: 10.1016/bs.afnr.2016.12.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Botanical preparations present a widespread and secular history of use. In fact, natural matrices possess a rich pool of phytochemicals, with promising biological effects. Among them, phenolic compounds have revealed to confer very important attributes to improve the well-being and longevity of worldwide population. Numerous in vitro studies have been carried out evaluating the wide spectrum of bioactivities of phenolic compounds, including its health effects, but through in vivo experiments some of these previous results cannot be properly confirmed, and considerable variations are observed. Pharmacokinetic parameters, including the assessment of bioavailability and bioefficacy of phenolic compounds, still continue to be largely investigated and considered a great hot topic among the food science and technology researchers. Thus, based on these crucial aspects, this chapter aims to provide an extensive approach about the question of the bioavailability of phenolic compounds, describing its biosynthetic routes and related mechanisms of action; to focus on the current facts and existing controversies, highlighting the importance of in vivo studies and the impact of phenolic compounds on the quality of life and longevity.
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Affiliation(s)
- Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Bragança, Portugal.
| | - Natália Martins
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Bragança, Portugal
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Bragança, Portugal
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Arief II, Afiyah DN, Wulandari Z, Budiman C. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4. J Food Sci 2016; 81:M2761-M2769. [PMID: 27712046 DOI: 10.1111/1750-3841.13509] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 07/30/2016] [Accepted: 08/25/2016] [Indexed: 11/30/2022]
Abstract
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.
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Affiliation(s)
- Irma Isnafia Arief
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Dyah Nurul Afiyah
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Zakiah Wulandari
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Cahyo Budiman
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia.,Okinawa Inst. of Science and Technology, 1919-1 Tancha, Kunigami, Onna son, Okinawa, Japan.,Biotechnology Research Inst, Univ. Malaysia Sabah, Jl. UMS 88400, Kota Kinabalu, Sabah, Malaysia
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ur Rahman U, Khan MI, Sohaib M, Sahar A, Ishaq A. Exploiting microorganisms to develop improved functional meat sausages: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ubaid ur Rahman
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences, Government College University Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture Faisalabad, Pakistan
| | - Anum Ishaq
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
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Nutrition labelling, marketing techniques, nutrition claims and health claims on chip and biscuit packages from sixteen countries. Public Health Nutr 2015; 19:998-1007. [DOI: 10.1017/s1368980015000658] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractObjectiveFood packages were objectively assessed to explore differences in nutrition labelling, selected promotional marketing techniques and health and nutrition claims between countries, in comparison to national regulations.DesignCross-sectional.SettingChip and sweet biscuit packages were collected from sixteen countries at different levels of economic development in the EPOCH (Environmental Profile of a Community’s Health) study between 2008 and 2010.SubjectsSeven hundred and thirty-seven food packages were systematically evaluated for nutrition labelling, selected promotional marketing techniques relevant to nutrition and health, and health and nutrition claims. We compared pack labelling in countries with labelling regulations, with voluntary regulations and no regulations.ResultsOverall 86 % of the packages had nutrition labels, 30 % had health or nutrition claims and 87 % displayed selected marketing techniques. On average, each package displayed two marketing techniques and one health or nutrition claim. In countries with mandatory nutrition labelling a greater proportion of packages displayed nutrition labels, had more of the seven required nutrients present, more total nutrients listed and higher readability compared with those with voluntary or no regulations. Countries with no health or nutrition claim regulations had fewer claims per package compared with countries with regulations.ConclusionsNutrition label regulations were associated with increased prevalence and quality of nutrition labels. Health and nutrition claim regulations were unexpectedly associated with increased use of claims, suggesting that current regulations may not have the desired effect of protecting consumers. Of concern, lack of regulation was associated with increased promotional marketing techniques directed at children and misleadingly promoting broad concepts of health.
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Ertaş N. Technological and chemical characteristics of breads made with lupin sprouts. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0347] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Ertaş
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Hulusi Baybal Street, 42060 Konya, Turkey
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Losio MN, Bozzo G, Galuppini E, Martella V, Bertasi B, Pavoni E, Finazzi G. Silter Cheese, a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.704472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Majzoobi M, Pashangeh S, Farahnaky A, Eskandari MH, Jamalian J. Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2755-61. [PMID: 25328222 PMCID: PMC4190252 DOI: 10.1007/s13197-012-0802-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2012] [Accepted: 08/09/2012] [Indexed: 11/30/2022]
Abstract
With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 μm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe(+2), Zn(+2) and Ca(+2) decreased with reducing particle size. Fermentation had no effect on Fe(+2)and Zn(+2) but slightly reduced Ca(+2). The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.
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Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Safoora Pashangeh
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Jalal Jamalian
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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General practitioners roles and experiences with functional foods containing probiotics and plant sterols. Prim Health Care Res Dev 2014; 16:254-62. [PMID: 25098391 DOI: 10.1017/s1463423614000280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
AIM The purpose of this research is to explore whether general practitioners have experiences with functional foods within their clinical practice. BACKGROUND Previous research and editorials have suggested that general practitioners should have more involvement and knowledge of functional foods. This is due to the thought that functional foods may be consumed by their patients that could lead to other issues, such as patients not taking their medication. Therefore, research into general practitioners involvement with functional foods needs to be conducted. METHOD In all, 10 semi-structured open interviews were used with a topic guide. These interviews where digitally audio recorded and transcribed verbatim. The transcripts where analysed using thematic analysis. FINDINGS It was found that general practitioners believed they did not have a direct role with functional foods and should not be involved with discussing them with their patients. They felt that if they where to be involved with functional foods then they would need more training and information about them. They also felt that functional foods could be empowering for their patients.
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Varela P, Tárrega A, Salvador A, Leal A, Flanagan J, Roller M, Feuillere N, Issaly N, Fiszman S. Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Buriti FCA, Saad SMI. Chilled milk-based desserts as emerging probiotic and prebiotic products. Crit Rev Food Sci Nutr 2014; 54:139-50. [PMID: 24188264 DOI: 10.1080/10408398.2011.605230] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nowadays, food companies are endeavoring to differentiate their products through creative segmentation and positioning strategies based on superior functionality and quality. Some kinds of dairy desserts have shown a great market potential, as a function of consumers interested in healthier and functional products with fine taste and mouthfeel. In this context, chilled dairy desserts are emerging as attractive options for the incorporation of probiotic cultures and prebiotic ingredients, as seen in the previous launches from the food industry, as well as in the growing number of scientific studies dealing with this subject published in the last years. The main aspects involved in the development of probiotic and/or prebiotic dairy desserts for storage under refrigerated conditions are presented in this review.
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Affiliation(s)
- Flávia C A Buriti
- a Embrapa Caprinos e Ovinos, Empresa Brasileira de Pesquisa Agropecuária, Estrada Sobral-Groaíras, Km 4, P. O. Box 145, 62011-970 , Sobral , CE , Brazil
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Vella MN, Stratton LM, Sheeshka J, Duncan AM. Functional food awareness and perceptions in relation to information sources in older adults. Nutr J 2014; 13:44. [PMID: 24886306 PMCID: PMC4032390 DOI: 10.1186/1475-2891-13-44] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Accepted: 05/12/2014] [Indexed: 11/25/2022] Open
Abstract
Background The functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related to functional foods among older adults (≥60 years old) and to assess awareness and perceptions of health claims on functional food packages. Methods Community-dwelling older adults (n = 200) completed a researcher administered questionnaire designed to collect information about functional foods including current consumption, motivating factors for consumption, perceived need for information, sources of information for functional foods and awareness of health claims. Results Prevalence of functional food consumption among participants was 93.0%. Increased awareness and knowledge was the most commonly reported factor that would promote functional food consumption (85.5%) and 63.5% of participants wanted more information about functional foods with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). Participants were predominately (93.5%) aware of health claims on functional foods and those with more education were more likely to report being aware of health claims (p = 0.045). Conclusions Although functional food consumption among older adults in this sample is high, there is a need for further information regarding functional foods. These results inform stakeholders regarding the potential for information to influence functional food acceptance among older adult consumers.
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Affiliation(s)
| | | | | | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Road East, Guelph, Ontario, Canada N1G 2W1.
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Capitán-Cañadas F, Ortega-González M, Guadix E, Zarzuelo A, Suárez MD, de Medina FS, Martínez-Augustin O. Prebiotic oligosaccharides directly modulate proinflammatory cytokine production in monocytes via activation of TLR4. Mol Nutr Food Res 2013; 58:1098-110. [PMID: 24549946 DOI: 10.1002/mnfr.201300497] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 09/10/2013] [Accepted: 10/12/2013] [Indexed: 11/06/2022]
Abstract
SCOPE Prebiotic oligosaccharides are currently used in a variety of clinical settings for their effects on intestinal microbiota. Here, we have examined the direct, microbiota independent, effects of prebiotics on monocytes and T lymphocytes in vitro. METHODS AND RESULTS Prebiotics generally evoked cytokine secretion (TNF-α, IL-6, and IL-10) by mouse splenocytes but inhibited LPS -induced IFN-γ and IL-17 release. Inulin was found to enhance LPS-induced IL-10 secretion. Splenocytes from TLR4(-/-) (where TLR is Toll-like receptor) mice showed a markedly depressed response. Conversely, in both basal and LPS-stimulated conditions, prebiotic inhibition of IFN-γ levels was preserved. These results suggested a predominant effect on monocytes via TLR4 ligation and possible inhibition of T cells. Hence, we studied the modulation of primary rat monocytes and T lymphocytes, focusing on fructooligosaccharides (FOS) and inulin. In monocytes, FOS and inulin induced TNF-α, growth-regulated oncogene α, and IL-10, but not IL-1β release. The NF-κB inhibitor Bay 11-7082 fully prevented these effects. Pharmacological evidence also indicated a significant involvement of mitogen-activated protein kinase and phosphatidylinositol-3-kinase. There was little effect on T cells. FOS and inulin also generally increased TNF-α, IL-1β, and IL-10, but not IL-8, in human peripheral blood monocytes. CONCLUSION We conclude that prebiotics may act as TLR4 ligands or as indirect TLR4 modulators to upregulate cytokine secretion in monocytes.
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Affiliation(s)
- Fermín Capitán-Cañadas
- Department of Biochemistry and Molecular Biology II, CIBERehd, School of Pharmacy, University of Granada, Granada, Spain
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Chandran A, Duary RK, Grover S, Batish VK. Relative expression of bacterial and host specific genes associated with probiotic survival and viability in the mice gut fed with Lactobacillus plantarum Lp91. Microbiol Res 2013; 168:555-62. [DOI: 10.1016/j.micres.2013.04.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/01/2013] [Accepted: 04/13/2013] [Indexed: 12/30/2022]
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Zhao XH, Song JT. Evaluation Of Antioxidant PropertiesIn Vitroof Plastein-Reaction-Stressed Soybean Protein Hydrolysate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.617025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Hoffmann DE. Health claim regulation of probiotics in the USA and the EU: is there a middle way? Benef Microbes 2013; 4:109-15. [PMID: 23257017 DOI: 10.3920/bm2012.0033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In both the USA and Europe, supermarkets and pharmacies are brimming with probiotics - products containing live micro-organisms claiming they improve health. The availability of these products corresponds to a growing consumer demand for foods that improve or maintain health and wellness. The most persuasive include claims that consumption may confer health benefits. While some of these claims may have merit, others have not been substantiated. For a number of products, claims are based on insufficient research, underpowered studies, or mixed research results, yet individual consumers find that the product is of benefit to them. In attempting to regulate health claims, as distinct from safety, government entities may take positions which represent opposite ends of a philosophical spectrum. On one end of the spectrum they may take a limited approach to regulation relying primarily on the marketplace that respects individual autonomy and assumes a sophisticated consumer and honest sellers; alternatively they may choose substantial regulation based on a belief that consumers need protection from profit-seeking manufacturers. The USA and the European Union have taken two different approaches on this regulatory spectrum.
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Affiliation(s)
- D E Hoffmann
- Francis King Carey School of Law, University of Maryland, 500 West Baltimore Street, Baltimore, MD 21201, USA.
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Schultz Moreira AR, García-Fernández RA, Bocanegra A, Méndez MT, Bastida S, Benedí J, Sánchez-Reus MI, Sánchez-Muniz FJ. Effects of seaweed-restructured pork diets enriched or not with cholesterol on rat cholesterolaemia and liver damage. Food Chem Toxicol 2013; 56:223-30. [PMID: 23462104 DOI: 10.1016/j.fct.2013.02.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 02/11/2013] [Accepted: 02/12/2013] [Indexed: 12/14/2022]
Abstract
Seaweed enriched-restructured pork (RP) is a potential functional food. However, indications of adverse effects associated with herbal medications, which include among others liver failure, toxic hepatitis, and death have been reported. Cholesterol feeding produces hepatomegalia and fat liver infiltration. The effect of seaweed-RP diet, cholesterol-enriched or not, on plasma cholesterol, liver damage markers, structure, and cytochrome CYP4A-1 were evaluated after 5 wk. Eight rat groups were fed a mix of 85% AIN-93M rodent-diet plus 15% RP. The Cholesterol-control (CC), Cholesterol-Wakame (CW), Cholesterol-Nori (CN) and Cholesterol-Sea Spaghetti (CS) groups respectively consumed similar diets to control (C), Wakame (W), Nori (N), and Sea Spaghetti (S) but as part of hypercholesterolaemic diets. CN and CS significantly blocked the hypercholesterolaemic effect observed in CC group. After 5-wk, N and S diets increased the CYP4A-1 expression. However, seaweed-RPs were unable to reduce the histological liver alterations observed in CC group. Larger and more abundant hepatocellular alterations were found in CS and CN rats suggesting that the hypocholesterolaemic effects of these seaweed-RPs seem to be a two-edged sword as they increased liver damage. Future studies are needed to understand the involved mechanisms.
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Affiliation(s)
- Adriana R Schultz Moreira
- Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
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Park DY, Ahn YT, Park SH, Huh CS, Yoo SR, Yu R, Sung MK, McGregor RA, Choi MS. Supplementation of Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032 in diet-induced obese mice is associated with gut microbial changes and reduction in obesity. PLoS One 2013; 8:e59470. [PMID: 23555678 PMCID: PMC3605452 DOI: 10.1371/journal.pone.0059470] [Citation(s) in RCA: 205] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2012] [Accepted: 02/18/2013] [Indexed: 11/18/2022] Open
Abstract
OBJECTIVE To investigate the functional effects of probiotic treatment on the gut microbiota, as well as liver and adipose gene expression in diet-induced obese mice. DESIGN Male C57BL/6J mice were fed a high-fat diet (HFD) for 8 weeks to induce obesity, and then randomized to receive HFD+probiotic (Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, n = 9) or HFD+placebo (n = 9) for another 10 weeks. Normal diet (ND) fed mice (n = 9) served as non-obese controls. RESULTS Diet-induced obese mice treated with probiotics showed reduced body weight gain and fat accumulation as well as lowered plasma insulin, leptin, total-cholesterol and liver toxicity biomarkers. A total of 151,061 pyrosequencing reads for fecal microbiota were analyzed with a mean of 6,564, 5,274 and 4,464 reads for the ND, HFD+placebo and HFD+probiotic groups, respectively. Gut microbiota species were shared among the experimental groups despite the different diets and treatments. The diversity of the gut microbiota and its composition were significantly altered in the diet-induced obese mice and after probiotic treatment. We observed concurrent transcriptional changes in adipose tissue and the liver. In adipose tissue, pro-inflammatory genes (TNFα, IL6, IL1β and MCP1) were down-regulated in mice receiving probiotic treatment. In the liver, fatty acid oxidation-related genes (PGC1α, CPT1, CPT2 and ACOX1) were up-regulated in mice receiving probiotic treatment. CONCLUSIONS The gut microbiota of diet-induced obese mice appears to be modulated in mice receiving probiotic treatment. Probiotic treatment might reduce diet-induced obesity and modulate genes associated with metabolism and inflammation in the liver and adipose tissue.
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Affiliation(s)
- Do-Young Park
- Korea Yakult Co., Ltd., Yongin, Gyeonggi, Republic of Korea
| | - Young-Tae Ahn
- Korea Yakult Co., Ltd., Yongin, Gyeonggi, Republic of Korea
| | - Se-Hoon Park
- Korea Yakult Co., Ltd., Yongin, Gyeonggi, Republic of Korea
| | - Chul-Sung Huh
- Korea Yakult Co., Ltd., Yongin, Gyeonggi, Republic of Korea
- * E-mail: (CSH); (MSC)
| | - Sae-Rom Yoo
- Department of Food Science and Nutrition, Kyungpook National University, Buk-gu, Daegu, Republic of Korea
| | - Rina Yu
- Center for Food and Nutritional Genomics, Kyungpook National University, Daegu, Republic of Korea
- Department of Food Science and Nutrition, University of Ulsan, Ulsan, Republic of Korea
| | - Mi-Kyung Sung
- Center for Food and Nutritional Genomics, Kyungpook National University, Daegu, Republic of Korea
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul, Republic of Korea
| | - Robin A. McGregor
- Center for Food and Nutritional Genomics, Kyungpook National University, Daegu, Republic of Korea
| | - Myung-Sook Choi
- Center for Food and Nutritional Genomics, Kyungpook National University, Daegu, Republic of Korea
- Department of Food Science and Nutrition, Kyungpook National University, Buk-gu, Daegu, Republic of Korea
- * E-mail: (CSH); (MSC)
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Yu J, Goktepe I, Ahmedna M. Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergens. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12081] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jianmei Yu
- Department of Family and Consumer Sciences; North Carolina A&T State University; 1601 East Market Street; Greensboro; NC; 27411; USA
| | - Ipek Goktepe
- College of Arts and Sciences; Qatar University; P.O. Box 2713; Doha; Qatar
| | - Mohamed Ahmedna
- Centre for Excellence in Post-Harvest Technologies; North Carolina Research Campus; 500 Laureate Way, Suite 4222; Kannapolis; NC; 28081; USA
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