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Kumar S, Ahmad MF, Nath P, Roy R, Bhattacharjee R, Shama E, Gahatraj I, Sehrawat M, Dasriya V, Dhillon HS, Puniya M, Samtiya M, Dhewa T, Aluko RE, Khedkar GD, Raposo A, Puniya AK. Controlling Intestinal Infections and Digestive Disorders Using Probiotics. J Med Food 2023; 26:705-720. [PMID: 37646629 DOI: 10.1089/jmf.2023.0062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
After consumption, probiotics provide health benefits to the host. Probiotics and their metabolites have therapeutic and nutritional properties that help to alleviate gastrointestinal, neurological, and cardiovascular problems. Probiotics strengthen host immunity through various mechanisms, including improved gut barrier function, receptor site blocking, competitive exclusion of pathogens, and the production of bioactive molecules. Emerging evidence suggests that intestinal bowel diseases can be fatal, but regular probiotic consumption can alleviate disease symptoms. The use and detailed description of the health benefits of probiotics to consumers in terms of reducing intestinal infection, inflammation, and digestive disorders are discussed in this review. The well-designed and controlled studies that examined the use of probiotics to reduce life-threatening activities caused by intestinal bowel diseases are also covered. This review discussed the active principles and potency of probiotics as evidenced by the known effects on host health, in addition to providing information on the mechanism of action.
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Affiliation(s)
- Sanjeev Kumar
- Department of Life Science and Bioinformatics, Assam University, Silchar, India
| | - Md Faruque Ahmad
- Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jazan, Saudi Arabia
| | - Priyakshi Nath
- Department of Life Science and Bioinformatics, Assam University, Silchar, India
| | - Rubina Roy
- Department of Life Science and Bioinformatics, Assam University, Silchar, India
| | - Rudrarup Bhattacharjee
- Adelaide Medical School, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide, Australia
| | - Eman Shama
- Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jazan, Saudi Arabia
| | - Indira Gahatraj
- Department of Life Science and Bioinformatics, Assam University, Silchar, India
| | | | - Vaishali Dasriya
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | | | - Monica Puniya
- Science and Standards Division, Food Safety and Standards Authority of India, New Delhi, India
| | - Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Gulab D Khedkar
- Paul Hebert Centre for DNA Barcoding and Biodiversity Studies, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Anil Kumar Puniya
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
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Samtiya M, Aluko RE, Dhaka N, Dhewa T, Puniya AK. Nutritional and health-promoting attributes of millet: current and future perspectives. Nutr Rev 2022; 81:684-704. [PMID: 36219789 DOI: 10.1093/nutrit/nuac081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Namrata Dhaka
- Department of Biotechnology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Anil Kumar Puniya
- is with the Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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Karim N, Shishir MRI, Bao T, Chen W. Effect of cold plasma pretreated hot-air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. J Sci Food Agric 2021; 101:6271-6280. [PMID: 33949697 DOI: 10.1002/jsfa.11296] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/19/2021] [Accepted: 05/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. RESULTS Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups. CONCLUSION Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Naymul Karim
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | | | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
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Gao S, Li D, Hong H, Shu R, Cheng H, Luo Y. Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. J Food Sci 2020; 85:4249-4259. [PMID: 33118641 DOI: 10.1111/1750-3841.15506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/28/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
Abstract
The objective of this study was to compare the quality and nutritional attributes of snakehead (Channa argus argus) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that there were few differences in quality (flavor, color, and texture) and nutritional attributes (content of amino acid, dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibition activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity) of snakehead fillets obtained from two cultured modes. Container-cultured samples exhibited more beneficial effects on flavor (more esters) and bioactivity (ACE inhibition and DPPH scavenging activity) than pond-cultured. Frying increased flavor attributes but decreased nutritional value of fish. Boiling was an effective heating method for increasing quality and nutritional attributes of container-cultured snakehead fish. Generally, the container-cultured mode was applicable for culturing snakehead without decreasing quality and nutritional attributes, which deserved more attention. PRACTICAL APPLICATION: The study provided information about the differences of quality properties (flavor and texture) and nutritional attributes (bioactive functions of simulate-digested products) of pond-cultured and container-cultured snakehead fish after being heated. The results will provide some potential values for the application of container-cultured technology.
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Affiliation(s)
- Song Gao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Dapeng Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Rui Shu
- Guangzhou Guanxing Agricultural Science and Technology Company Ltd., Guangzhou, 511453, China
| | - Hao Cheng
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.,National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China
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Raza N, Arshad MU, Anjum FM, Saeed F, Maan AA, Bader Ul Ain H. Impact of drying methods on composition and functional properties of date powder procured from different cultivars. Food Sci Nutr 2019; 7:2345-2352. [PMID: 31367363 PMCID: PMC6657709 DOI: 10.1002/fsn3.1081] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 05/08/2019] [Indexed: 12/26/2022] Open
Abstract
The present study was designed to evaluate the effect of two different drying methods, that is, spray drying and oven drying on physicochemical and nutritional attributes of date flesh powder of dhakki, aseel, and rabi varieties. Date powders were prepared using mixture of maltodextrin and acacia gum (50:50) as drying aid at the rate of 0.4 kg per 1.0 kg of date fruits (dry weight basis). The oven-drying conditions were 60°C for 48 hr, whereas in spray drying, flow rate of 30 ml/min at 150°C was maintained. Date powder was obtained in both treatments from three varieties. Nutritional profile in all six powders was explored specifically with quantification of sugars using HPLC-RI, followed by physicochemical characterization. The total phenolic compounds, color (L*a*b* values), hygroscopicity, bulk density, wettability, solubility index, and glass transition temperatures (using differential scanning calorimetry, DSC), were determined for the date powders. The nutritional profile and total phenolic contents and sugars (sucrose, fructose, and glucose) were significantly different for the varieties, while treatments showed insignificant effect. The physicochemical characteristics of date powder varied significantly with respect to the date varieties. The colored values were affected due to treatments also, and the spray-dried powders showed better color values. The drying methods also showed effects in some parameters such as wettability time. Similarly, bulk density was different in both treatments for rabi and aseel. The glass transition temperatures were significantly varied in varieties due to difference in sugar contents, but within the treatments, they remain unaffected. The highest glass transition temperature of spray-dried rabi was 53.2 ± 1.31°C.
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Affiliation(s)
- Nighat Raza
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | - Muhammad U. Arshad
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | | | - Farhan Saeed
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | - Abid A. Maan
- National Institute of Food Science & TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Huma Bader Ul Ain
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
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