|
Functional Foods in Health and Disease
Number of Followers: 0  Open Access journalISSN (Online) 2160-3855 Published by The Food Science Publisher  [2 journals]
|
- Reproductive health-promoting effects of functional foods
Authors: Omowumi Kayode; Nkechinyere J. Ohanaka, Ikeoluwa O. Kolawole, Olatayo A. Afolabi, Matthew E. Iyobhebhe
Abstract: Functional foods are foods that, in addition to providing basic nutrients, have health-promoting effects when ingested consistently over a period of time. These foods can exist in their natural forms or might have been enhanced through fortification, biotransformation, or genetic modification. Globally, a lot of attention has been drawn to its consumption as a cheaper and safer remedy for the prevention, treatment, and management of several health-related conditions, including those of reproductive difficulties such as infertility. Infertility is a condition that is prevalent among some married couples and involves difficulty in procreation after about twelve months of unprotected intercourse between heterosexual couples. Oxidative stress-related infertility can be managed by functional foods rich in antioxidants and other phytochemicals with modulatory effects on reproductive tissues. Consumption of prescribed functional foods can alleviate functional disorders of the reproductive tissues and hence encourage higher success rates at conception trials.
Keywords: functional foods, reproductive, infertility, health, antioxidants
PubDate: Wed, 27 Sep 2023 20:56:01 +000
- Obtaining yeast mannoproteins with antimicrobial properties
Authors: Mariia Kuntsova; Tatiana Meledina, Svetlana Davydenko, Dmitrii Manshin, Anastasia Andreeva
Abstract: Introduction: Mannoproteins (MP) contained in the yeast cell wall (YCW) have high biological activity and possess several techno-functional properties. They are actively used in oenology, as a colloidal stabilizer and an inhibitor of the crystallization of potassium bitartrate, agriculture, as a feed additive for animals, the food industry, as an emulsifier. We obtained MP from Saccharomyces cerevisiae yeast and evaluated antimicrobial properties against Bacillus subtilis and Escherichia coli.Methods: YCW was obtained by autolysis of 15% yeast suspension of S. cerevisiae for 24 h at the temperature of 55° C with the initial pH of 5.0 and mixing at 120 rpm. MP preparations from YCW were obtained in two ways, namely, thermal extraction at the temperature of 121° C and alkaline extraction. The precipitated protein was dried in a dehydrator and then crushed. After that, MP were tested in relation to two cultures of E. coli and B. subtilis by sowing on liquid and solid nutrient media, with the addition of MP preparation obtained by various methods and different concentrations.Results: As a result of induced autolysis, YCW was obtained with a yield of 27%. The MP yield after thermal and alkaline extraction was 12.0 and 12.9%, respectively. In relation to E. coli, alkaline MP showed the inhibitory ability of 37% at the preparation concentration of 5% (m/v). The fraction obtained by thermal means demonstrated minimal antimicrobial activity (AA). Inhibition was 4% relative to the control sample at the preparation concentration of 3% (m/v). According to the experimental data obtained with respect to B. subtilis, AA of the alkaline (3% m/v) fraction was 80%. The thermal (5% m/v) fraction did not manifest AA, on the contrary, it acted as a catalyst for colony growth.Conclusions: Mannoprotein obtained by alkaline extraction showed an inhibitory effect on the growth of B. subtilis and E. coli. The resulting preparation can be used as a feed additive to agriculture animals as an alternative to antibiotics. With proper cleaning, this preparation can be used in medicine and cosmetology.
Keywords: mannoprotein, cell wall, yeast, Saccharomyces cerevisiae, antimicrobial properties
PubDate: Fri, 15 Sep 2023 20:14:48 +000
- Comparing the FDA's process for health claim submission and the FFC's
guidelines for regulating functional foods
Authors: Sarah Stratton; Danik Martirosyan
Abstract: Health claims are essential for providing accurate information about the relationship between nutrients and health outcomes to consumers. They facilitate informed decision-making and support individuals in making healthy dietary choices. The U.S. Food and Drug Administration (FDA) regulates health claims to guide consumers in maintaining healthy dietary practices. Health claims on food labels help consumers understand the potential health benefits associated with specific products and make informed choices aligned with their health goals. These claims also promote transparency and trust in the food industry by providing evidence-based information. The process of submitting a health claim to the FDA involves complying with regulatory requirements and providing robust scientific evidence. Scientific evidence plays a crucial role in substantiating health claims and should be based on well-designed clinical trials, epidemiological studies, and mechanistic research. Adhering to FDA labeling requirements ensures the accurate and informative presentation of health claims on food labels. The Functional Food Center (FFC) is working on theoretical aspects of creating ideal functional food (FF) products as well as how these products should be identified with special FF labels. While the FDA focuses on evaluating health claims, the FFC emphasizes the safe and effective use of functional foods. Understanding the FDA's evaluation process and the FFC's guidelines is crucial for researchers, food manufacturers, and policymakers to navigate the regulatory landscape and promote informed consumer choices. Compliance with regulatory guidelines, adherence to scientific standards, and clear communication of health claims contribute to a more informed and health-conscious society.
Keywords: Health claims, health outcomes, regulatory requirements, functional foods, health benefits
PubDate: Mon, 11 Sep 2023 18:05:43 +000
- Evaluation of the antioxidant activity and nitric oxide production effect
of formulated crispy vegetables from thermal processing of Amaranthus
viridis and Sauropus androgynous
Authors: Juwainee Madardam; Saowakon Wattanachant, Chutha Takahashi Yupanqui
Abstract: Background: Amaranthus viridis and Sauropus androgynous are common edible vegetables consumed by the natives of Asia. This research aimed to carry out a comparative evaluation on the antioxidant activity and nitric oxide production effect of crispy vegetables formula of A. viridis and S. androgynous made by thermal processing.Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous crispy vegetables. Total phenolic and flavonoids contents of the three crispy vegetables were evaluated using Folin Ciocalteu colorimetric and aluminum chloride assay. Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively). S. androgynous crispy vegetable sheet also demonstrated a better antioxidant activity against the radical effect of DPPH (15.43±0.07%), ABTS (34.04±0.05%) and FRAP (1.73±0.01) than A. viridis (13.45±0.11%, 26.35±0.17 &; 1.56±0.01 respectively) and was comparable with mixed formula (14.23±0.43%; 32.31±0.12%, 1.81±0.03 respectively). A significant dose-dependent cytotoxic effect was induced by the three crispy vegetables with IC50 of 8.33±0.69, 7.84±0.35, 7.86±0.33 respectively on HUVECs. The results also showed that mixed crispy vegetables (50:50%) promoted endothelial nitric oxide production. Conclusion:The study concludes that the antioxidant activity of the crispy vegetables reflects the total phenolic and total flavonoid content as their functional properties. Our findings also suggest that thermal processing of foods could have significant effect on the antioxidant activity of functional foods; however, A. viridis and S. androgynous prepared in crispy form may pose no potential threat to the body like the fresh vegetables.
Keywords:Amaranthus viridis, S. androgynous, crispy vegetables, antioxidant, nitric oxide, hypertension, Thailand
PubDate: Fri, 08 Sep 2023 19:56:46 +000
