Food Safety and Health最新文献

Red yeast rice (RYR), a traditional fermented food product derived from Monascus purpureus cultivation on rice, has been utilized as both food and food additive throughout East Asian countries for centuries. RYR contains lovastatin, a primary bioactive component with cholesterol-lowering properties. This study investigated lovastatin extraction from Monascus purpureus fermented finger millet. Thin-layer chromatography detected lovastatin in the extract with an Rf value of 0.68, comparable to the standard (0.69). HPLC analysis quantified lovastatin at 7.63 mg/g with a retention time (6.02 min) similar to the standard (6.10 min). The compound was purified via column chromatography with fractions confirmed by TLC. FTIR analysis of the purified compound revealed a characteristic lactone ring peak at 1765 cm⁻¹, matching standard lovastatin. NMR spectroscopy further verified its molecular formula and weight as identical to reference standards. The purified lovastatin demonstrated significant antioxidant activity in the DPPH assay, with 71% inhibition at 400 μg/mL concentration compared to standard ascorbic acid (85%). These findings suggested that finger millet is a viable substrate for Monascus purpureus-mediated lovastatin production with promising antioxidant properties, which could be adopted for large-scale production of lovastatin, and this fermented food can be used as a functional food.

Heavy metals have become increasingly prevalent in the environment due to industrial and agricultural activities, thereby posing significant health risks. This study aims to evaluate the levels of mercury and arsenic in Qatari dishes and their associated health implications. Qatari composite foods were analyzed for arsenic and mercury content, and statistical comparisons were performed using one-way ANOVA. Risk assessment was conducted based on estimated daily intake (EDI), hazard quotient (HQ), and hazard index (HI). Arsenic concentrations ranged from 0.44 to 7.07 mg/kg, with no significant variation across dish categories, whereas mercury levels varied between 1.33 and 719.25 μg/kg and differed significantly (p < 0.001), peaking in sea bass based meals and being lowest in egg dishes. A strong positive correlation (r ≈ 0.95) was observed between arsenic and mercury, suggesting shared pathways of accumulation. Female participants exhibited higher EDI and HQ values; however, elevated mercury contributed to high HI values across both genders. These findings highlight seafood, particularly sea bass dishes, as dominant sources of mercury exposure in the Qatari diet, underscoring the need for strengthened food safety regulations and public health initiatives aimed at dietary risk mitigation.

Alzheimer‘s disease is a neurodegenerative disease ​​characterized by​​ cognitive impairment and memory loss. The excessive accumulation of amyloid beta (Aβ) in brain is one of the pathogenesis of Alzheimer's disease. Nobiletin (NOB) is a kind of polymethoxy flavone that exists in some citrus fruits, which has a variety of health-promoting functions, including anti-inflammatory, antitumor, and anti-obesity. However, the protective effects of NOB on Aβ_1–42-induced oxidative stress and circadian dysfunction are not clear at the current stage. The current study showed that NOB treatment protected Aβ_1–42-induced cognitive dysfunction, synaptic plasticity damage, and blunted circadian-related protein. Furthermore, NOB treatment prevented Aβ_1–42-induced cell apoptosis and mitochondrial damage in SH-SY5Y cells. Moreover, Aβ_1–42-induced circadian genes oscillations disorder and blunted Bmal1 and Clock protein expressions, which were prevented by NOB pretreatment. In addition, the present research revealed that the beneficial effects of NOB on mitochondrial function in Aβ_1–42-treated cells were Bmal1-dependent. In conclusion, our study revealed that NOB could be a potential compound in intervening AD via balancing circadian clock. In conclusion, our findings not only provide novel therapeutic insights for Alzheimer's disease but also contribute to Sustainable Development Goal 3 (Good Health and Well-being) by addressing age-related neurodegenerative disorders through natural compound intervention.

Eggs are considered a highly nutritious food in the human diet, rich in macro- and micronutrients. The poor quality and safety of eggs have become a global public health concern. A total of 12 sets of egg samples comprising both conventional (loose and packaged) and organic (packaged only) eggs were randomly collected from various supermarkets and bakeries in Lahore, Pakistan. The quality of eggs, including egg weight, egg shape, eggshell appearance, yolk index, and Haugh’s unit, was evaluated and graded according to USDA standards. The bacterial load was detected using the total plate count technique and selective media enumeration. The results of the qualitative tests were statistically analyzed using paired comparison t-test, correlation analysis and univariate analysis at a 95% confidence level. The results indicated that 58% of egg samples collected from supermarkets, including both conventional and organic eggs, were of poor exterior and interior quality due to cleanliness issues. However, it was presented that conventional eggs had a significantly higher mean weight of 58.35 g than organic eggs of 46.15 g while Haugh's unit was also significantly better in conventional samples (mean HU ≥ 72) than in organic ones (mean HU < 60). Microbial analysis showed that 10 out of 12 egg samples were highly contaminated with bacteria, including Escherichia coli, Salmonella and Staphylococcus, making 83% of the samples unfit for consumption. The findings of this study raised serious concerns about egg handling, storage and microbial safety in local markets. It was concluded that the eggs available in Lahore markets exhibited significant deviations from USDA quality standards, posing potential health risks.

Antioxidants in foods delay or prevent the oxidation of the food. Previously, synthetic antioxidants were commonly used in food formulations, but, due to safety concerns, interest in natural antioxidants has intensified. A novel microwave-assisted drying extraction process was adopted to dry mint and coriander leaves. By using the microwave-assisted drying extraction method, extraction solvent and time can be saved. In this regard, novel microwave-assisted drying was evaluated for its potential for drying and simultaneous extraction. Extraction was carried out at power (80 W). The extracted components were added to extend the shelf life of sugarcane juice. Application of microwave heating decreased the time for drying mint and coriander leaves. Results showed that after 50% moisture removal, less moisture was available to come out of the leaves, due to which the drying rate reduced afterward. The antioxidant activity exhibited by microwave extract and methanol extract of coriander leaves was 41.23 ± 0.68% and 38.33 ± 0.02%, respectively, whereas the antioxidant activity exhibited by microwave extract and methanol extract of mint leaves was 74.41 ± 0.01% and 70.08 ± 0.01%, respectively. Afterward, extracts were added to sugarcane juice to extend the shelf life of sugarcane juice. Results of sensory evaluation showed that juices with microwave-based extracts were acceptable for about 14 days, whereas in juices with methanol-based extracts, dark color and off-flavor occurred after storage of 2–3 days.

Research on probiotic yeasts from fermented products in sub-Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field. The review aims to consolidate data on the probiotic characteristics of yeasts isolated from traditional fermented products. The prospects for the application of probiotics in sub-Saharan Africa to address food insecurity, improve health, develop sustainable food systems, and address Sustainable Development Goals are also discussed. This review shows that selected yeasts from fermented products show potential as probiotics based on resistance to gastrointestinal stress, but further research is required to assess yeast adherence to epithelial cell lines, and in vivo studies are lacking. Probiotic yeasts can be applied as starter cultures to produce functional fermented products to address food insecurity and promote human health and be used by vendors in the informal market to scale up production, contributing to sustainable food systems. However, studies focused on probiotic yeast resistance to food processing stress, viability during shelf life, and efficacy upon consumption are still required. Regulatory frameworks and guidelines for policing health claims on probiotic products are also necessary. Therefore, collaborations between scientists, manufacturers, and policymakers are required for quality probiotic products and to protect consumers.

Research on probiotic yeasts from fermented products in sub-Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field. The review aims to consolidate data on the probiotic characteristics of yeasts isolated from traditional fermented products. The prospects for the application of probiotics in sub-Saharan Africa to address food insecurity, improve health, develop sustainable food systems, and address Sustainable Development Goals are also discussed. This review shows that selected yeasts from fermented products show potential as probiotics based on resistance to gastrointestinal stress, but further research is required to assess yeast adherence to epithelial cell lines, and in vivo studies are lacking. Probiotic yeasts can be applied as starter cultures to produce functional fermented products to address food insecurity and promote human health and be used by vendors in the informal market to scale up production, contributing to sustainable food systems. However, studies focused on probiotic yeast resistance to food processing stress, viability during shelf life, and efficacy upon consumption are still required. Regulatory frameworks and guidelines for policing health claims on probiotic products are also necessary. Therefore, collaborations between scientists, manufacturers, and policymakers are required for quality probiotic products and to protect consumers.

The presence of Staphylococcus aureus (S. aureus) in food poses a serious public health threat due to its heat-resistant enterotoxins, which remain toxic even after thermal processing. To address this challenge, we developed a dual-mode colorimetric-photothermal immunoassay based on platinum-gold nanoenzymes (Pt@Au NPs) for rapid and sensitive detection of S. aureus in real samples. The anti-S. aureus antibody (Ab1) was modified on the surface of Pt@Au NPs to prepare the catalytic signal probe (Pt@Au@Ab1). Based on the double-antibody sandwich form, the colorimetric-photothermal immunoassay has dual detection modes. The colorimetric detection mode was based on the absorbance intensity at 651 nm of TMB into oxTMB catalyzed by Pt@Au@Ab1, and the photothermal detection mode was based on the photothermally temperature of oxTMB under 808 nm near-infrared (NIR) light irradiation via thermal imaging camera. The dual-mode colorimetric-photothermal immunoassay has a detection range from 10 CFU/mL to 10⁵ CFU/mL with the limit of detection of 10 CFU/mL, respectively. The dual-mode colorimetric-photothermal immunoassay provide a rapid diagnostic tool for the determination of S. aureus on-site detection in multiple scenarios.

This study evaluated the multifunctional ability of Beta vulgaris leaves in dual therapy for Alzheimer's disease (AD) and type 2 diabetes (T2D). Flavonoid-rich extracts of B. vulgaris leaves (FREBVL) were tested for their antidiabetic properties. The inhibition of α-amylase and α-glucosidase was assessed. Anti-cholinesterase activities against AChE, BchE, and monoamine oxidase were investigated. Molecular docking and dynamic simulations identified potential bioactive flavonoids. Compared with acarbose, FREBVL had moderate activity against α-amylase (IC₅₀ = 102.808 ± 3.153 μg/mL) (IC50 = 27.104 ± 0.270 μg/mL). Appreciable activity against α-glucosidase (IC₅₀ = 79.131 ± 1.129 μg/mL) was observed. The significant inhibitory activity against AChE (IC₅₀ = 902.738 ± 1.199 μg/mL) was weaker than that of galantamine (IC₅₀ = 27.950 ± 0.122 μg/mL). The notable inhibitory effects on BChE (IC₅₀ = 143.742 ± 0.785 μg/mL) were comparable to those of galantamine (IC₅₀ = 23.126 ± 0.683 μg/mL). FREBVL protected against Fe²⁺-mediated brain damage by suppressing monoamine oxidase activity. Bioactive flavonoids (e.g., rutin, myricetin, apigenin) showed promising binding tendencies. Molecular dynamic simulations confirmed the stability of the complexes. FREBVL has potential as a multifunctional agent for dual therapy in T2D and AD.

This study assessed concentrations of essential and toxic trace metals (Fe, Mg, Mn, Zn, Na, Cu, Se, Cr, Pb, and Cd) in four Egyptian soft cheese varieties, including Feta, low-salt soft, Istanbolly, and Kareish cheese, using atomic absorption spectrophotometry. Health risks were evaluated through estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI), and carcinogenic risk (CR). A total of 100 samples were analyzed. All toxic metals (Pb, Cd, and Cr) were below detection limits, whereas essential elements were within acceptable safety thresholds. EDI values were well below RDA/TDI limits, with magnesium (17.8%–22.7%) and sodium (∼3.15%) contributing most. All risk indices (THQ, HI < 1; CR < 1 × 10⁻⁶) confirmed negligible health risk. These findings support the safety of traditionally produced Egyptian cheeses and highlight the importance of ongoing monitoring for trace metal contamination in dairy products.