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Jang Y, Elnar AG, Hur SJ, Kim GB. Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 39041900 DOI: 10.1080/10408398.2024.2376111] [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: 07/24/2024]
Abstract
Conjugated linoleic acid (CLA), a bioactive fatty acid that provides various physiological benefits, has gained increasing attention in the food industry, and various studies have focused on enhancing its content in dairy products. The factors influencing CLA content in dairy products vary significantly, including lactation stage, breed type, seasonality, feed, management methods of the animals, the manufacturing processes, storage, and ripening periods of the product. Additionally, the incorporation of CLA-producing probiotic bacteria, such as Lactobacillus, Lactococcus, Bifidobacterium, and Propionibacterium, is an emerging study in this field. Studies have revealed that factors affecting the CLA content in milk affect that in dairy products as well. Furthermore, the species and strains of CLA-producing bacteria, fermentation conditions, ripening period, and type of dairy product are also contributing factors. However, production of CLA-enhanced dairy products using CLA-producing bacteria while maintaining their optimal viability and maximizing exposure to free linoleic acid remains limited. The current review emphasized the factors affecting the CLA content and related mechanisms, challenges in the application of CLA-producing probiotic bacteria, and strategies to address these challenges and enhance CLA production in dairy products. Therefore, the development of functional dairy products with enhanced CLA levels is expected to be possible.
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Affiliation(s)
- Yujin Jang
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Arxel G Elnar
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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Antonino C, Difonzo G, Faccia M, Caponio F. Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. J Food Sci 2024; 89:748-772. [PMID: 38161278 DOI: 10.1111/1750-3841.16894] [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: 07/28/2023] [Revised: 10/16/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient-carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal-derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico-chemical and sensory features as well as the shelf-life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf-life, limiting food losses, and creating a food sustainable chain.
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Affiliation(s)
- Claudia Antonino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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Asano D, Takakusa H, Nakai D. Oral Absorption of Middle-to-Large Molecules and Its Improvement, with a Focus on New Modality Drugs. Pharmaceutics 2023; 16:47. [PMID: 38258058 PMCID: PMC10820198 DOI: 10.3390/pharmaceutics16010047] [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: 10/31/2023] [Revised: 12/11/2023] [Accepted: 12/26/2023] [Indexed: 01/24/2024] Open
Abstract
To meet unmet medical needs, middle-to-large molecules, including peptides and oligonucleotides, have emerged as new therapeutic modalities. Owing to their middle-to-large molecular sizes, middle-to-large molecules are not suitable for oral absorption, but there are high expectations around orally bioavailable macromolecular drugs, since oral administration is the most convenient dosing route. Therefore, extensive efforts have been made to create bioavailable middle-to-large molecules or develop absorption enhancement technology, from which some successes have recently been reported. For example, Rybelsus® tablets and Mycapssa® capsules, both of which contain absorption enhancers, were approved as oral medications for type 2 diabetes and acromegaly, respectively. The oral administration of Rybelsus and Mycapssa exposes their pharmacologically active peptides with molecular weights greater than 1000, namely, semaglutide and octreotide, respectively, into systemic circulation. Although these two medications represent major achievements in the development of orally absorbable peptide formulations, the oral bioavailability of peptides after taking Rybelsus and Mycapssa is still only around 1%. In this article, we review the approaches and recent advances of orally bioavailable middle-to-large molecules and discuss challenges for improving their oral absorption.
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Affiliation(s)
- Daigo Asano
- Drug Metabolism and Pharmacokinetics Research Laboratories, Daiichi Sankyo Co., Ltd., 1-2-58, Hiromachi, Shinagawa-ku, Tokyo 140-8710, Japan; (H.T.); (D.N.)
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Starkute V, Lukseviciute J, Klupsaite D, Mockus E, Klementaviciute J, Rocha JM, Özogul F, Ruzauskas M, Viskelis P, Bartkiene E. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry ( Rubus idaeus), Blueberry ( Vaccinium myrtillus) and Elderberry ( Sambucus nigra) Industry By-Products. Foods 2023; 12:2860. [PMID: 37569128 PMCID: PMC10417324 DOI: 10.3390/foods12152860] [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: 06/30/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
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Affiliation(s)
- Vytaute Starkute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
| | - Dovile Klupsaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Ernestas Mockus
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Jolita Klementaviciute
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
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Gozdzik P, Magkos F, Sledzinski T, Mika A. Monomethyl branched-chain fatty acids: Health effects and biological mechanisms. Prog Lipid Res 2023; 90:101226. [PMID: 37094753 DOI: 10.1016/j.plipres.2023.101226] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 04/26/2023]
Abstract
Branched-chain fatty acids (BCFA) are a group of lipids that are widely present in various organisms; they take part in numerous biochemical processes and affect multiple signaling pathways. However, BCFA are not well explored in terms of their effects on human health. Recently, they have been gaining interest, especially in relation to various human diseases. This review describes the occurrence of BCFA, their dietary sources, their potential health effects, and the current state of knowledge concerning their mechanism(s) of action. Many studies have been conducted so far in cellular and animal models, which reveal potent anti-cancer, lipid lowering, anti-inflammatory and neuroprotective actions. Research in humans is scarce. Therefore, further studies on animals and humans should be performed to confirm and expand these findings, and improve our understanding of the potential relevance of BCFA to human health and disease.
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Affiliation(s)
- Paulina Gozdzik
- Department of Pharmaceutical Biochemistry, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland
| | - Faidon Magkos
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Tomasz Sledzinski
- Department of Pharmaceutical Biochemistry, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland.
| | - Adriana Mika
- Department of Pharmaceutical Biochemistry, Faculty of Pharmacy, Medical University of Gdansk, Gdansk, Poland; Department of Environmental Analytics, Faculty of Chemistry, University of Gdansk, Gdansk, Poland
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