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Abstract: Abstract Antioxidative and antiaging abilities of probiotic fermented ginseng (PG) were evaluated in Caenorhabditis elegans (C. elegans). Lifespan and effect on heat stress and acute oxidative stress in C. elegans were significantly enhanced by PG. Antioxidative enzymes such as T-SOD, GSH-PX, CAT were significantly up-regulated, and MDA, ROS and apoptosis levels were significantly down-regulated. At the same time, PG exerted antioxidant and anti-aging activities by reducing the expression of DAF-2 mRNA and increasing the expression of SKN-1 and SOD-3 mRNA in C. elegans. In addition, the mechanism of antioxidative and antiaging activities of PG was explored through gut microbiota sequencing and untargeted metabolomics. The results of gut microbiota indicated that PG could significantly improve the composition and structure of microbes in the gut of C. elegans, and the relative abundance of beneficial bacteria was up-regulated. Untargeted metabolomic results elucidated that PG modulated antioxidant and antiaging activities through neuroactive ligand-receptor interaction, Citrate cycle (TCA cycle), pyruvate metabolism, ascorbate and aldarate metabolism and D-Arginine and D-ornithine metabolism of C. elegans. These results indicated that PG had excellent antioxidant and anti-aging activities, providing research value for the development of functional foods and improvement of aging-related diseases. PubDate: 2023-03-22
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Abstract: Abstract Himanthalia elongata is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein H. elongata was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species. H. elongata extracts have also shown promising anti-hyperglycaemic and neuroprotective activities. H. elongata is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of H. elongata. PubDate: 2023-03-22
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Abstract: Abstract Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare ‘burritos’, which are widely accepted in the USA and other countries but have low nutritional quality. Therefore, to increase the protein and fiber contents, we replaced 10 or 20% of the WF with coconut (Cocos nucifera, variety Alto Saladita) flour (CF) and evaluated the effects on the dough rheology and quality of the composite tortillas. There were differences in the optimum mixing times among the doughs. The protein, fat, and ash contents of the tortillas increased (p < 0.05) with increasing CF content. The carbohydrate content was unchanged (p > 0.05), but the 20% CF tortillas contained more fiber than the control tortilla. Tortilla firmness increased (p < 0.05) and extensibility decreased (p < 0.05) with increasing CF content. The 80:20 blended tortillas showed the highest firmness (7.9 N), whereas the control and 90:10 blended tortillas did not differ (p > 0.05) in firmness. There were no differences (p > 0.05) in extensibility between the composite tortillas. The physicochemical properties of the tortillas indicated that the 20% CF-containing tortilla was a more nutritious option to the wheat flour tortilla due to its higher dietary fiber and protein contents, in addition to the slight reduction seen in extensibility compared to the WF tortilla. PubDate: 2023-03-13
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Abstract: Abstract The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple pomace as wheat bread supplement. Apple pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Celluclast® 1.5 L for 1 and 5 h. Soluble (SDF) and insoluble (IDF) dietary fiber, reducing sugars and the total phenolic contents (TPC), along with the technological properties (water and oil retention capacities, solubility index, emulsion stability) of treated apple pomace were evaluated. The prebiotic activity of apple pomace water-soluble fraction on two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105 was investigated. Treatment with Celluclast® 1.5 L increased SDF, reducing sugars, SDF/IDF ratio and decreased IDF of apple pomace. While treatment with Viscozyme® L, Pectinex® Ultra Tropical increased reducing sugars, solubility index and TPC, but in most cases reduced oil and water retention capacities, decreased SDF and IDF content. All apple pomace extracts promoted growth of probiotic strains. Addition of 5% of apple pomace hydrolyzed with Celluclast® 1.5 L did not have negative impact on wheat bread, while addition of other enzymatically hydrolyzed apple pomaces decreased pH, specific volume and porosity of wheat bread. Obtained results suggest that apple pomace enzymatically hydrolyzed with Celluclast® 1.5 L can be potentially used for wheat bread supplementation with dietary fiber. PubDate: 2023-03-11
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Abstract: Abstract Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming. In this sense, due to its high yield, good adaptation to climate change and high nutritional potential, Moringa oleifera may be an alternative means of fortifying products, in order to improve different food matrices. The different parts of this plant (leaves, seeds, flowers, pods, roots…) can be marketed for their nutritional and medicinal attributes. In this analysis, various scientific studies have been compiled that evaluate the potential of Moringa oleifera in terms of its incorporation into food matrices and its influence on the final sensory characteristics. In general, the incorporation of different parts of moringa into products, such as bread, pastries, snacks and beverages, increases the nutritional profile of the product (proteins, essential amino acids, minerals and fiber), the dried leaf powder representing an alternative to milk and eggs and helping vegans/vegetarians to consume the same protein content. In the case of dairy and meat products, the goal is to improve the antioxidant and antimicrobial capacity. In every food product, adding high concentrations of moringa leads to greenish colorations, herbal flavors and changes in the mechanical properties (texture, hardness, chewiness, volume and sponginess), negatively impacting the acceptance of the final product. This bibliographic review highlights the need to continue researching the technological properties with the dual aim of incorporating different parts of moringa into food matrices and increasing consumer familiarity with this product. PubDate: 2023-03-01
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Abstract: Abstract Rice bran is an agro-industrial by-product of low added value that can be used to complement human nutritional needs. In this work, the profile of minerals, fatty acids and amino acids in brown rice bran was determined, aiming to evaluate its potential to complement the nutritional needs of different age groups, according to recommendations of regulatory agencies. The brown rice bran was supplied by a rice processing industry located in the south of the state of Rio Grande do Sul. Minerals were quantified using an emission spectrometer; the fatty acid profile was determined by gas chromatography and the amino acids were quantified by high-performance liquid chromatography with fluorescence (HPLC-FL). The main minerals were phosphorus (P), magnesium (Mg), potassium (K) and calcium (Ca) (2,933, 1,029, 211 and 56 mg / 100 g of rice bran). Saturated, monounsaturated and polyunsaturated fatty acids in rice bran were 22.4, 36.2 and 34.5% of lipid content, respectively. The polar, neutral and charged amino acids represented 8.8, 9.3 and 12.8% of the protein content, respectively. The composition of this co-product of rice supply chain is a good alternative to the new demand on plant-based food supplying the recommended daily intake (RDI) of national and international food polices. PubDate: 2023-03-01
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Abstract: Abstract The inclusion of beans in the diet has been recommended for obesity control. However, its beneficial effect varies depending on agroclimatic factors acting during plant development. The antiobesogenic capacity of Dalia bean (DB) seeds obtained by water restriction (WR) during the vegetative or reproductive stage of plant growth (50/100 and 100/50% of soil moisture in vegetative/reproductive stage, respectively), during the whole cycle (50/50), and well-watered plants (100/100) was researched. After phytochemical characterization, harvested beans from each experimental unit were pooled among treatments, based on a multivariate canonical discriminant analysis considering concentration of non-digestible carbohydrates (total, soluble and insoluble dietary fiber and resistant starch), phenolic compounds (total phenols, flavonoids, anthocyanins and condensed tannins) and total saponins, which showed no differences among replicas of each treatment. Obesity was induced in rats (UAZ-2015–36851) with a high fat diet (HFD) for four months. Afterwards, rats were fed with the HFD supplemented with 20% of cooked DB for three months. During treatment, 100/50 beans, improved blood triglycerides, cholesterol, and glucose, and alleviated early insulin resistance (IR) related to inhibition of lipase, α-amylase and –glucosidase activity. After sacrifice, a hypolipidemic capacity and atherogenic risk reduction was observed, especially from the 100/50 treatment, suggesting that intake of DB obtained from WR may prevent IR and dyslipidemia. PubDate: 2023-03-01
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Abstract: Abstract Green banana fruit with high resistant starch (RS) content has a potential to be a nutraceutical ingredient despite having an unpleasant astringency taste and is yet to be fully explored. In this study, the green banana after de-astringency treatment was employed for flour production, and the resulting flour was subjected to modification by the combined treatments of pullulanase debranching and annealing. The banana flour (BF) and the modified flour (MF) were compared with each other by evaluating their functional, thermal and structural properties. The BF showed a restricted-swelling pasting profile, behaving like a slightly chemically cross-linked starch; the MF exhibited less pronounced changes in pasting behavior with increased solubility and decreased swelling power and dispersed volume fraction at elevated temperatures. As compared with the BF, an enhanced thermal stability of the MF was observed, reflected in the endotherm shifting to higher temperatures with increased enthalpy. The BF displayed a CA-type polymorph, while the MF comprised a mixture of B- and V-type polymorphs with increased crystallinity. The MF showed an increased molecular order, reflected in an increase in short-range double helical order detected in the starch fingerprint regions of FT-IR spectra, and along with increased crystallinity, underlying its enhanced thermal stability. The modification treatment resulted in irregularly shaped flour particles with a more compact structure as revealed by morphological characters. The results of this study can provide useful information for the development of food products using the modified green banana flour with improved thermal stability and functional properties as a health-promoting ingredient. PubDate: 2023-03-01
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Abstract: Abstract The aim of this study was to explore the effect of capsaicin and particular phenolic compounds profile from cellulase assisted extracts of Habanero (Capsicum chinense) chili pepper seeds (CPS) on the concentration of cytokines (IL-2, IL-6, TNF-α, IL-1β) in murine macrophages (RAW 264.7) stimulated with lipopolysaccharides (LPS). Capsaicin was quantified by HPLC–DAD, and the phenolic profile was determined by UPLC-MS-QqQ. Anti-inflammatory activity was evaluated by Mouse Cytokine/Chemokine Magnetic Bead Panel 96-well plate assay. Among the 15 different phenolics found in CPS extracts obtained at 120 or 150 min of maceration with 2,500 UI/L at 30 ºC or 45 ºC in a 1:15 (w:v) proportion, the most abundant was vanillic acid (7.97–12.66 µg/g). The extract obtained at 30 ºC and 120 min, showed similar effects than the observed for synthetic anti-inflammatory drugs indomethacin and dexamethasone, and capsaicin standard. Beyond capsaicin, salicylic, protocatechuic and trans-cinnamic acids as well as vanillin in CPS extracts were correlated with the anti-inflammatory effect. On the other hand, capsaicin and chlorogenic acid contents were potential immunostimulants whose concentration varied depending on the cellulase treatment time. PubDate: 2023-03-01
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Abstract: Abstract The structural characteristics, rheological properties, antioxidant and anti-inflammatory activities of Zingiber officinale polysaccharides (ZOP) and ZOP-1 were studied. The total soluble sugar contents of ZOP and ZOP-1 were 78.6 ± 0.6 and 79.4 ± 0.4%, respectively. Compared with ZOP, ZOP-1 had a larger molecular weight and a more uniform distribution. There were also some differences in the monosaccharide composition between ZOP and ZOP-1. The main monosaccharide of ZOP and ZOP-1 was glucose (Glc) and galactose (Gal), respectively. Ultraviolet visible spectroscopy (UV–Vis) and fourier transform infrared spectra (FT-IR) results showed that the two polysaccharides had the characteristic absorption peaks of polysaccharides and did not contain nucleic acid and protein. They had good thermal stability, trihelix structure and amorphous sheet structure. ZOP and ZOP-1 had obvious differences in microstructure. The surface of ZOP was smooth and the broken structure was compact and stable with angular shape, while the surface of ZOP-1 was uneven with spiral accumulation and not closely arranged. Moreover, ZOP and ZOP-1 were polysaccharides molecular polymers which were entangled by van der waals' force (VDW) between polysaccharides molecules and hydrogen bond association between sugar chains, and both contain α pyranose. At different concentrations, temperature, pH and salt ion concentrations, both ZOP and ZOP-1 had the properties of non-Newtonian fluids, showed shear dilution phenomenon, which had the potential as a texture modifier or thickener in food or biomedicine. Compared with ZOP, ZOP-1 showed superior antioxidant and anti-inflammatory activities in vitro. PubDate: 2023-03-01
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Abstract: Abstract Cold plasma treatment has been studied to enhance the germination, growth, and bioactive phytochemical production in crops. Here, we aimed to investigate the effects of cold plasma treatment on the growth, bioactive metabolite production, and protein expression related to the physiological and osteogenic activities of oat sprouts. Oat seeds were soaked for 12 h, and then exposed to plasma for 6 min/day for 3 days after sowing. Plasma exposure did not significantly change the growth of oat sprouts; however, increased the content of bioactive metabolites. A single exposure for 6 min on the first day (T-1) increased the content of free amino acids (39.4%), γ-aminobutyric acid (53%), and avenacoside B (23%) compared to the control. Hexacosanol content was the highest in T-3 (6 min exposure on each day for 3 days), 28% higher than that in the control. Oat sprout extracts induced the phosphorylation of adenosine 5′-monophosphate-activated protein kinase and osteoblast differentiation was enhanced by increasing the alkaline phosphatase (ALP) activity; all these effects were induced by plasma treatment. Avenacoside B content was positively correlated with ALP activity (r = 0.911, p < 0.1). These results suggest that plasma treatment has the potential to improve the value of oat sprouts and that it may be used in food fortification to enhance nutritional value for promoting human health. PubDate: 2023-03-01
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Abstract: Abstract This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25–75 g/100 g) and margarine content (13.3–19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46 mg gallic acid equivalent/100 g), but it negatively affected sensory acceptance. However, margarine’s addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50 g PBF, 50 g red rice flour, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products. PubDate: 2023-03-01
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Abstract: Abstract The objective of this work was the valorisation of sour cherry (Prunus cerasus L.) pomace as a source of biologically active compounds. To formulate microcapsules, polyphenolic compounds were extracted and encapsulated with maltodextrin as wall material, by freeze-drying. An in vitro digestion study was carried out on obtained encapsulates but also on sour cherry pomace extract and sour cherry pomace freeze-dried powder. The results indicated that encapsulation, as well as freeze-drying, provided a good protective effect on bioactive compounds during digestion. Furthermore, the potential antiproliferative and cytotoxic activities of encapsulates and sour cherry pomace extract were evaluated using breast adenocarcinoma MCF7 cell lines, colon adenocarcinoma HT-29 cell lines, and noncancer cell line. Encapsulates and sour cherry pomace extract showed variable anti-proliferative activity towards all cell lines. Obtained results showed that encapsulation of sour cherry pomace could be useful for improving the stability of polyphenolic compounds in the gastrointestinal tract. The results highlight the bioactive potential of sour cherry pomace as a nutraceutical resource and the protective effects of microencapsulation on the digestion of bioactive compounds. PubDate: 2023-01-26
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Abstract: Abstract Trehalose has been widely used as a kind of food additives. But in recent years, with several new studies of trehalose, some harmful effects had also been found. Drosophila melanogaster was used as a model organism to explore whether trehalose affects the lifespan. The results showed that high concentrations of trehalose could significantly shorten the lifespan of female flies by 12.5%, when compared to controls. PubDate: 2023-01-25
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Abstract: Abstract Soluble corn fiber (SCF) has demonstrated prebiotic effects in clinical studies. Using an in vitro mucosal simulator of the human intestinal microbial ecosystem (M-SHIME®) model, the effects of SCF treatment on colonic microbiota composition and metabolic activity and on host-microbiome interactions were evaluated using fecal samples from healthy donors of different ages (baby [≤ 2 years], n = 4; adult [18–45 years], n = 2; elderly [70 years], n = 1). During the 3-week treatment period, M-SHIME® systems were supplemented with SCF daily (baby, 1.5, 3, or 4.5 g/d; adult, 3 or 8.5 g/d; and elderly, 8.5 g/d). M-SHIME® supernatants were evaluated for their effect on the intestinal epithelial cell barrier and inflammatory responses in lipopolysaccharide. (LPS)-stimulated cells. Additionally, short-chain fatty acid (SCFA) production and microbial community composition were assessed. In the baby and adult models, M-SHIME® supernatants from SCF treated vessels protected Caco-2 membrane integrity from LPS-induced damage. SCF treatment resulted in the expansion of Bacteroidetes, Firmicutes, and Bifidobacterial, as well as increased SCFA production in all age groups. SCF tended to have the greatest effect on propionate production. These findings demonstrate the prebiotic potential of SCF in babies, adults, and the elderly and provide insight into the mechanisms behind the observed prebiotic effects. PubDate: 2023-01-25
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Abstract: Abstract Environmental costs associated with meat production have necessitated researchers and food manufacturers to explore alternative sources of high-quality protein, especially from plant origin. Proteins from peanuts and peanut-by products are high-quality, matching industrial standards and nutritional requirements. This review contributes to recent developments in the production of proteins from peanut and peanut meal. Conventional processing techniques such as hot-pressing kernels, use of solvents in oil removal, and employing harsh acids and alkalis denature the protein and damage its functional properties, limiting its use in food formulations. Controlled hydrolysis (degree of hydrolysis between 1 and 10%) using neutral and alkaline proteases can extract proteins and improve peanut proteins’ functional properties, including solubility, emulsification, and foaming activity. Peanut proteins can potentially be incorporated into meat analogues, bread, soups, confectionery, frozen desserts, and cakes. Recently, pretreatment techniques (microwave, ultrasound, high pressure, and atmospheric cold plasma) have been explored to enhance protein extraction and improve protein functionalities. However, most of the literature on physicochemical pretreatment techniques has been limited to the lab scale and has not been analysed at the pilot scale. Peanut-derived peptides also exhibit antioxidant, anti-hypertensive, and anti-thrombotic properties. There exists a potential to incorporate these peptides into high-fat foods to retard oxidation. These peptides can also be consumed as dietary supplements for regulating blood pressure. Further research is required to analyse the sensory attributes and shelf lives of these novel products. In addition, animal models or clinical trials need to be conducted to validate these results on a larger scale. PubDate: 2023-01-18 DOI: 10.1007/s11130-022-01040-8
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Abstract: Abstract Sesame oil is an important source of nutrients. Thus, there is a need to develop new technologies, which preserve the integrity of these substances in processed oil. The aim of the study was to outline the optimal hydrothermal treatment of sesame seeds, which would enable preserving its therapeutic properties. White sesame seeds were used as raw materials. They were treated with infrared radiation (900 watts per 1 m2), followed by hydrothermal treatment. Infrared treatment decreased the seed moisture content of 10-16% by 1.5-2.0 times. A range of important compounds was preserved after treatment, such as fatty acids (ranging from 5 to 45%, depending on the type of compound). The following fatty acids were found in the oil composition: linoleic (40-43%), palmitic (7%), stearic (5%), and oleic (43-45%). In addition, vitamin E was found (130 mg per 100 g). The oil can be stored for long periods as it contains trace amounts of water and dissolved oxygen. PubDate: 2023-01-12 DOI: 10.1007/s11130-022-01042-6
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Abstract: Plants growing in unfavorable environments, such as sea buckthorn, can have a high serotonin content. The potential of using different parts of sea buckthorn (Hippophae rhamnoides L.) as a natural source of serotonin was investigated. The feasibility of extracting serotonin hormone from the non-fruit parts of sea buckthorn is demonstrated. One- and two-year-old woody shoots were the best material for obtaining serotonin-containing raw product. Serotonin content in shoots of different sea buckthorn varieties growing in different regions and its dynamics during the vegetation period were determined by high-performance liquid chromatography. Serotonin is a water-soluble substance prone to microbial degradation, so proper preparation of raw materials plays a very important role in preserving serotonin in plant samples. A method for serotonin extraction using preliminary mechanochemical treatment is presented: it consists in pre-grinding, followed by mechanical treatment of raw materials with 5% adipic acid in a semi-industrial centrifugal mill. The highest degree of serotonin extraction was achieved when using air circulation at a drying temperature of 60–80 °C; serotonin concentration decreased when temperature was further increased. Serotonin content depended on the place and time of harvesting, the method used for drying the branches, and the characteristics of the plant variety. The minimum serotonin concentration (29 mg/g dry basis) was observed during summer; the maximum concentration was observed during winter; the annual changes in concentration can be as significant as 10-fold. The possibility of industrial cultivation and harvesting of different sea buckthorn varieties was also considered. Graphical PubDate: 2022-12-19 DOI: 10.1007/s11130-022-01038-2
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Abstract: Abstract Edible plants are gaining importance as an integrative therapy for many chronic diseases, including cancer. We first reported that the edible wild plant Crithmum maritimum L. inhibits the growth of hepatocellular carcinoma (HCC) cells by exerting a multitarget action on cellular metabolism and bioenergetic profile. Here, we show that Crithmum maritimum ethyl acetate extract significantly increases the responsiveness of HCC cells to the chemotherapeutic drug sorafenib by reducing lactic acid fermentation and inducing a pro-hepatocyte biomarker profile. Our findings strengthen the role of Crithmum maritimum L. as a valuable nutraceutical tool to support pharmacological therapeutic interventions in HCC. PubDate: 2022-12-16 DOI: 10.1007/s11130-022-01037-3
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Abstract: Abstract Most of the studies on the beneficial effects of chia have been conducted with its seeds. There is less evidence about the effects of cold pressed chia seeds oil on hypercholesterolemia-induced alterations. Thus, this study investigated the effects of cold pressed chia seed oil supplementation on certain hematological and biochemical biomarkers in both normal and hypercholesterolemic rabbits. Thirty two male rabbits were assigned to four different groups and fed on: 1) a regular diet (CD), 2) CD supplemented with 10% chia oil, 3) CD supplemented with 1% cholesterol, 4) CD supplemented with 1% cholesterol and 10% chia oil. After six weeks of dietary interventions, mean arterial blood pressure and visceral fat were measured and blood samples were analyzed for lipid profiles and hematological parameters while erythrocyte membranes and retroperitoneal fat were analyzed for fatty acids composition and biochemical biomarkers. Dietary intervention with chia oil achieved control of the hypercholesterolemia-induced increase of mean arterial blood pressure, neutrophil to lymphocytes ratio, erythrocyte membrane fluidity, and improved erythrocyte morphological alterations. With regard to inflammatory biomarkers, chia oil supplementation reduced omega-6/omega-3 polyunsaturated fatty acids ratios and arachidonic/linolenic fatty acids ratios both in erythrocytes and fat from normal and hypercholesterolemic rabbits. The increase of linolenic fatty acid into the retroperitoneal fat was about 9 times higher than its respective controls. These results provide support for the potential health benefits of chia oil intake on hypercholesterolemia-associated clinical, hematological and biochemical alterations. PubDate: 2022-12-14 DOI: 10.1007/s11130-022-01036-4
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