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Functional Foods in Health and Disease
Number of Followers: 4  Open Access journalISSN (Online) 2160-3855 This journal is no longer being updated because: the publisher no longer provides RSS feeds |
- Effect of sorghum intake on postprandial blood glucose levels: A
randomized, double-blind, crossover study
Authors: Hitomi Miyazaki; Masumi Nagae, Hiroshi Uchida, Kuniyoshi Shimizu
Abstract: Background: Sorghum is consumed in Africa, North and South America, India, and other parts of the world, but it is one of several millets in Japan, and its physiological function for Japanese is not well known. In this study, we examined the effect of sorghum on postprandial blood glucose levels in healthy Japanese.Objective: This study aims to investigate the effect of sorghum intake on postprandial blood glucose in healthy adults. Methods: A double-blind crossover study was done on 17 healthy adult men and women recruited from the general population. After an early morning fasting blood glucose test, a placebo or sorghum porridge was administered and blood glucose levels were measured at 30, 60, and 120 minutes after the first washout period. Result: At 60 and 120 minutes after intake, the blood glucose level of people who were administered sorghum porridge was significantly lower than that of those who were administered the placebo. The area under the blood glucose curve was also significantly lower for the test product than for the placebo. Conclusion: Sorghum consumption can suppress the increase in postprandial blood glucose, suggesting that sorghum is useful in preventing the development of diabetes mellitus.Trial registration: UMIN-CTR: UMIN000046235
Keywords: Sorghum, blood glucose, postprandial blood glucose
PubDate: Tue, 16 Jan 2024 22:04:14 +000
- Comparative analysis of functional components in Sakekasu (Sake lees)
Authors: Yuto Nishidono; Shingen Misaka, Yuko Maejima, Kenju Shimomura, Ken Tanaka
Abstract: Background:Sake lees (Sakekasu), a byproduct of sake production, has been recently attracting attention as a functional food. Sakekasu is rich in nutrients and contains glycerophosphocholine (GPC) and S-adenosylmethionine (SAM), which are well-known functional compounds. The content of these compounds in Sakekasu depends on a variety of factors, including fermentation conditions, especially the method and length of ripening. These differences are reflected prominently in the color of Sakekasu, which becomes darker due to the long ripening period and high drying temperature. Objective: This study aimed to clarify the contents of functional components in Sakekasu with different color tones (i.e., ripening period).Methods:Three types of Sakekasu with different color tones (white, ocher, and brawn) were collected from several breweries. The contents of multiple functional components in their extracts were determined by liquid chromatography coupled to high resolution ion-trap/time-of-flight mass spectrometry.Results: Sakekasu with white color had more abundant GPC, SAM, and fatty acids than those with darker color. However, ethyl glucoside and glyceryl glucosides did not differ significantly by color tone. Furthermore, the Maillard reaction products of sugar and dipeptide were mainly found in dark-colored Sakekasu, and their structures were annotated by tandem mass spectrometry.Conclusions:This study has clarified many functional compounds in Sakekasu in relation to color tone (i.e., ripening period) and highlighted the potential of Sakekasu with white color tone as a functional food.
Keywords: Sakekasu, functional components, glycerophosphocholine, S-adenosylmethionine, tandem mass spectrometer
PubDate: Tue, 16 Jan 2024 21:55:42 +000
- In vitro assessment of thrombolytic potential of red and white ginger
(Zingiber officinale)
Authors: Reinhard Pinontoan; Patricia Ansyra Injilia Leke, Jevon Aaron Lesmana, Jonathan Suciono Purnomo, Dikson Dikson, Ariela Samantha
Abstract: Background: Cardiovascular diseases (CVDs) are a leading cause of death, and their pathogenesis is commonly attributed to thrombosis. Although existing medications are effective and fast-acting for thrombosis management, they tend to be expensive and cause severe side effects. Plant-based thrombolytic agents are actively sought after as inexpensive and safe alternatives for the treatment and prevention of thrombosis. Red ginger (Zingiber officinale var. rubrum) and white ginger (Zingiber officinale var. officinale) are widely used in foods and beverages and are believed to confer a wide variety of health benefits.Objective: This study aims to elucidate the thrombolytic and fibrinolytic potential of red and white ginger extracts in vitro.Methods: In this study, in vitro analyses were performed using erythrocyte liberation, euglobulin degradation, fibrin degradation, and fibrin zymography assays. The ability of crude enzyme extracts from both red (rgEx) and white ginger (wgEx) to degrade blood clots was analyzed using the erythrocytes liberation assay. Then, the thrombolytic and fibrinolytic activities of rgEx and wgEx were evaluated using euglobulin and fibrin degradation assays, both of which were visualized using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Finally, fibrinolytic enzymes were identified using a fibrin zymography assay.Results: Red and white ginger extracts were found to have strong thrombolytic properties via high total liberated erythrocyte count from the erythrocyte liberation assay. The ginger extract proteases can rapidly degrade euglobulin and fibrin, with their priority order beginning with Aα and Bβ, then γ chains. Fibrin zymography confirmed the presence of several proteases in the red and white ginger extracts.Conclusion: Overall, while red and white ginger crude enzyme extracts have been reported to possess a strong thrombolytic and fibrinolytic potential and are therefore suggested to be good candidates for managing and preventing CVD, further studies such as full enzyme identification and in vivo studies are needed.
Keywords: fibrinolytic, ginger extract, in vitro assessment, protease, thrombolytic
PubDate: Fri, 12 Jan 2024 20:17:14 +000
- Helichrysum arenarium as a source of flavonoids: Evaluation of
antimicrobial activity and flavonoid content of extracts of Helichrysum
flowers in vitro
Authors: Asya Badalyan; Syuzanna Abrahamyan, Arevik Abovyan, Armen Badalyan, Gayane Semerjyan, Narine Hovhannisyan
Abstract: Background: Helichrysum (family Asteraceae, kind of H. armenium, subfamily of Asteroideae) is known in Armenian traditional medicine for its diuretic, antioxidant, choleretic and anti-inflammatory properties. Studies have shown that Helichrysum flowers have a high content of flavonoids. In this study, we investigated the impact of various extraction process parameters on the yield of flavonoids obtained from Helichrysum flowers in Armenia. Subsequently, a comprehensive antimicrobial assay was conducted on the ethanol and aqueous extracts derived from the dried flower heads of Helichrysum. Objective: The objective of this study is to explore the influence of extraction process parameters on the yield of flavonoids from H. arenarium flowers and to determine their antibacterial activity.Methods: Antibacterial activity was determined using the agar-well diffusion method against four bacterial species (E. coli, Salmonella enterica, Staphylococcus aureus and S. typhimirium). The assessment of the total flavonoid content in the ethanol extract of Helichrysum was conducted using the AlCl3 method, following the procedure outlined by Andreeva and Kalinkina. Results: The ethanolic and aqueous extracts demonstrated antibacterial activity against Staphylococcus aureus ATCC 6538 and Bacillus Subtilis 168. However, no significant activity was observed against Escherichia coli ATCC 8739 and Salmonella Typhimurium ATCC 14028. The research findings affirm that the extract derived from everlasting flowers exhibits antimicrobial properties, particularly targeting Gram-positive bacteria. Conclusion: The results of our tests indicate that the extract of Helichrysum belonging to Armenian flora, is rich in flavonoids and has significant antimicrobial activity and may find application in the food industry, as well as in organic agriculture.
Keywords: Helichrysum, plant extracts, flavonoids, antimicrobial activity, spectrophotometry
PubDate: Tue, 09 Jan 2024 21:47:44 +000
- Tartaric acid new derivatives as prospective and safe alternative to
antimicrobials for food products packing
Authors: Aram R. Mikaelyan; Bella G. Babayan, Armen L. Grigoryan, Anna M. Grigoryan, Nona L. Asatryan, Marina A. Melkumyan
Abstract: Introduction: Multi-drug resistance of pathogens and food spoilage bacteria is one of the most prevalent problems in contemporary science because the microbial adaptation potential is permanently being stimulated by the excessive antibiotic usage by mankind. In this research, seven new derivatives of tartaric acid (TA) were studied. Their high activity against the multi-drug resistant bacteria and the biodegradation potential by soil microflora was demonstrated.Objective: Based on multiple literature data about aldaric acids antimicrobial properties, for combating pan-drug and especially multi-drug resistant pathogenic microbes, natural L-tartaric acid was target-derivatized by cyclohexyl-, phenyl-, benzyl- and ethanolamine- functional groups into complex amino salts and cyclic imides, which have demonstrated the significant bactericidal and bacteriostatic activity against the spoilage agent bacteria, as well as phytopathogenic and human opportunistic pathogens.Results: In vitro analyses of TA ethanolamine- benzyl-, cyclohexyl- and phenyl- imides and complex amino salts have shown that the mentioned substances are highly active agents for combating multi-drug resistant Gram-positive and Gram-negative pathogens and food spoilage microbes, such as: Pseudomonas aeruginosa, Stenotrophomonas maltophilia, Klebsiella pneumonia, Salmonella enteritidis, Staphylococcus aureus, etc. These compounds are biodegradable by P. chlororaphis group non-pathogenic bacteria and their resistance is ensured by genes of nucleoid as well as are not transmitted by plasmids. In silico analyses have demonstrated their alternative mechanism of action. Conclusions: The results suggest that TA new derivatives can be potentially recommended as safe alternative antimicrobials for food packaging.
Keywords: tartaric acid imides, tartaric acid complex aminosalts, spoilage microorganisms, antimicrobial activity, multi-drug resistance.
PubDate: Tue, 09 Jan 2024 18:18:19 +000
- Assessment of vitamin- and mineral-content stability of tomato fruits as a
potential raw material to produce functional food
Authors: Zharkova Irina; Pochitskaya Irina, Efremov Dmitriy, Plotnikova Inessa, Chusova Alla, Pronkina Alena, Harutyunyan Natalya
Abstract: Background: Tomatoes are a valuable source of biologically active substances (vitamin C, lycopene, lutein, macro- and microelements) and can be used to produce functional foods.Objective: Nine varieties of tomato fruits, featuring a spectrum of colors such as red, yellow, and dark hues (brown, burgundy), were examined. These tomatoes were cultivated in open ground in both the Russian Federation and the Republic of Belarus. Methods: The mineral composition of tomato fruit samples was determined using an atomic emission spectrometer with inductively coupled plasma, mass fractions of vitamin C and carotenoids were determined by high-performance liquid chromatography.Results: The highest vitamin C content was observed in the fruits of tomato varieties Viagra and Chocolate, cultivated in the villages of Khokhol and Nikonovo in the Voronezh Region, Russia, and in the variety Budenovka, grown in Nikonovo. Additionally, the highest lycopene content was identified in the fruits of The Black Prince, cultivated in the agro-town Samokhvalovichi, Belarus; Volgogradskiy skorospelyi, grown in Nikonovo; Bull's Heart, cultivated in Khokhol in the Voronezh Region, Russia; and Black Heart of Bull, cultivated in Khokhol and Nikonovo respectively. Notably, tomatoes of the varieties The Black Prince (agro-town Samokhvalovichi, Belarus), Chocolate, Black Heart of Bull, and Bull's Heart (Khokhol, Russia) exhibited a significant amount of lutein. Furthermore, tomatoes of the variety Budenovka, grown in Khokhol, Russia, displayed high mineral saturation. Varieties Bull's Heart and Black Heart of Bull, grown in the same region, were found to be rich in macro- and trace elements (K, Ca, Mg, P, Mn, Fe). The optimal calcium-to-phosphorus ratio (1:1.5) was observed in varieties Bull's Forehead, Black Heart of Bull, and Budenovka, while the optimal calcium-to-magnesium ratio (1:0.7) was present in the fruits of tomato varieties Volgogradskiy skorospelyi, Bull's Forehead, Budenovka, Black Heart of Bull, Bull's Heart, and Orange, grown in various regions of the Russian Federation. Conclusion: The inclusion of biologically active substances, notably lycopene, lutein, Vitamin C, and essential minerals (Potassium, Calcium, Magnesium, Phosphorus), positions tomatoes as valuable sources for developing functional foods and those designed to prevent cardiovascular diseases. The composition of tomatoes varies significantly based on the fruit's color and the cultivation location. This variability underscores the importance of considering these factors to achieve the desired level of functional ingredients in the final product.
Keywords: tomato fruits, biologically active substances, vitamin C, lycopene, lutein, macro- and microelements.
PubDate: Mon, 08 Jan 2024 19:00:00 +000
- The Effect of thyme, rosemary, and lemongrass oils on extension of the
shelf life and qualitative characteristics of Iraqi soft cheese
Authors: Firas Najm Ismael; Sara Thamer Hadi
Abstract: Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period
PubDate: Thu, 04 Jan 2024 19:57:55 +000
